Posts Tagged ‘National Barbecue month’

Weekly Spotlight: BBQ Month

Wednesday, May 3rd, 2017

48" Teak Dining TableBlue Ruffle Melamine Dinner Plate SetWelcome to May! This month offers so much as a transition from spring to summer here in Maine: warm weather, the occasional rain shower, trees and flowers beginning to bloom, and National Barbecue Month – a delicious thing to celebrate. Here are five essentials that will keep your barbecues well stocked, organized and enjoyable for you and your guests.

Wrought Iron Paper Towel Holders

An outdoor dining table is a great place to gather around and enjoy food cooked on the grill. Our Teak Dining Table is perfect for withstanding seasonal weather and is made to fit a table umbrella for adding shade on the sunnier days.

When it’s time to eat, forego the paper plates and opt for these Melamine Dinner Plates instead. Their durability and style are unmatched, giving you dinnerware that can be brought outdoors and a stylish accent for your outdoor barbecue.

Round Enamel Tub

Keep paper towels near by for clean up without worrying about a strong gust of wind carrying them away with a Wrought Iron Paper Towel Holder. The variety of designs fit your party theme or style preferences.

Beverage Dispenser with Chalkboard Label & StandYou’ve got the food prep down packed, leaving plenty of opportunity to get all your beverage choices up to snuff.

A Round Enamel Tub offers your guests convenience when filled with ice and drinks, and a Beverage Dispenser with a stand and chalkboard enhances the personal charm of your spread.

With these elements in place, other additions like decorations and furnishings can be instituted to create the best space for your barbecues in May and the duration of summer.

Check out our food ideas for barbecues throughout the blog, like the BBQ Chicken Crescent Ring, and share your favorite barbecue dishes and decor in the comments below. Happy National Barbecue Month!

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Shrimp on the Grill

Tuesday, May 10th, 2016

This shrimp recipe is simple yet so flavorful you will want to add it to every meal! Since we are heading into the middle of barbecue month, the following directions are for marinated shrimp cooked on the grill. Once finished, serve over rice, pasta, salad or leave on the skewers as hors d’oeuvres!

What you’ll need:

  • 1 cup olive oil
  • Grilled Shrimp1/4 cup chopped fresh parsley
  • 1/2 cup lemon juice
  • 2 tablespoons hot pepper sauce
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp, peeled, deveined with tails attached

Directions:

  1. In a mixing bowl, mix together olive oil, parsley, hot sauce, garlic, tomato paste, oregano, salt and black pepper. Reserve a half a cup for basting later.
  2. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.
  3. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Gently pour lemon juice over the skewered shrimp, ensuring to coat both sides. Discard marinade.
  4. Lightly oil grill grate. Cook shrimp for about 4 minutes per side, until opaque, basting with reserved marinade. Serve and enjoy!


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Two Classic Barbecue Sauce Recipes

Monday, May 2nd, 2016

May is National Barbecue Month, and a great opportunity to get outside on warm, sunny days and perfect that barbecued recipe before summer parties and backyard events kick into full swing. Today we’re featuring two barbecue sauces that cater to guests looking for some heat and those who prefer sweet. Tell us your preference below in the comments!

National Barbecue Month

Savory & Spicy

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What You Need:

  • 1 cup ketchup
  • 3/4 cup brown sugar
  • 1 small onion, finely chopped
  • or 1 tablespoon onion powder
  • 1/4 cup teriyaki sauce
  • 1/4 cup hot sauce or sriracha

Directions:

  1. Stir ketchup, brown sugar, onion or onion powder, teriyaki sauce and hot sauce together in a medium sized bowl until sauce is well combined.
  2. Cover or transfer sauce to a jar and cover and refrigerate overnight, or about 8 hours. Use on chicken, pork and other barbecued food. Enjoy!

Picnic Table SetSomething Sweet

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What You Need:

  • 1 cup honey
  • 1/4 cup molasses
  • 3 tablespoons ketchup
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1 tablespoon meat tenderizer powder
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon minced garlic
  • 2 tablespoons Worcestershire sauce
  • 1 cup brown sugar
  • Salt and pepper to taste

Directions:

  1. Stir together honey, molasses, ketchup, cinnamon, paprika, meat tenderizer, oregano, garlic, Worcestershire sauce, brown sugar, salt and pepper in a medium sized bowl until well combined.
  2. Cover and refrigerate until you’re ready to use it on barbecued food dishes.

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