Fire up the grill and impress your guests with an unforgettable BBQ feast. Surprise your guests with a BBQ spread that goes beyond the basics with these Summer BBQ ideas!
1. Grilled Chicken with Berbere Marinade
This Ethiopian spice blend adds a warm kick to your chicken, perfectly balanced by the savory depth of chicken stock. In a bowl, combine the chicken stock, berbere seasoning, olive oil, minced garlic, salt, and pepper. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
2. Veggie Skewers with Savory Vegetable Stock Glaze
Vegetarian guests will love these flavorful veggie skewers, featuring a savory vegetable stock glaze that enhances the natural sweetness of the vegetables.
Glaze Ingredients:
- 1 cup vegetable stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dried thyme
- Assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion, mushrooms)
3. BBQ Chicken Stock Ribs
For a twist on classic ribs, use chicken stock to create a juicy, flavorful rack that will have your guests coming back for more.Place the ribs in a large roasting pan and pour the chicken stock around them. Cover tightly with foil, then bake in the oven for 2.5-3 hours, or until the ribs are tender.
4. Spiced Up Your Grilled Corn
Add a spicy twist to a BBQ classic with Grilled Corn slathered in Berbere Butter or try a traditional Mexican Elote.
5. Berbere-Spiced BBQ Sauce
Elevate your BBQ sauce game with this berbere-spiced version that adds a complex, spicy note to your grilled meats.
BBQ Sauce Ingredients:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon berbere seasoning
- 1/4 cup chicken stock
- Salt and pepper to taste
6. Smoked Brisket with Chicken Stock Injection
Take your brisket to new heights with a flavorful chicken stock injection that keeps the meat moist and delicious. In a bowl, combine the chicken stock, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, and pepper. Inject the mixture into the brisket at several points using a meat injector.
Smoke the brisket according to your preferred method, maintaining a consistent temperature of 225°F until the internal temperature reaches 195-205°F. Let the brisket rest for at least 30 minutes before slicing.
7. Grilled Shrimp with Berbere-Lime Butter
Add a zesty, spicy touch to your seafood with Grilled Shrimp in a Berbere-Lime Butter sauce. In a bowl, combine the melted butter, berbere seasoning, lime juice, salt, and pepper. Toss the shrimp in the mixture until well-coated.
Butter Ingredients:
- 1/2 cup unsalted butter, melted
- 1 tablespoon berbere seasoning
- Juice of 2 limes
- Salt and pepper to taste
8. Portobello Mushrooms with Herb-Infused Vegetable Stock
These juicy, flavorful mushrooms are perfect for vegetarians and meat-eaters alike, with a deep, savory taste from the herb-infused vegetable stock.
In a bowl, combine the vegetable stock, balsamic vinegar, olive oil, rosemary, thyme, salt, and pepper. Marinate the mushrooms in the mixture for at least 1 hour.
Vegetable Stock Ingredients:
- 1 cup vegetable stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
This year, take your cookout to the next level. Fire up the grill and let these ideas inspire your holiday menu!
Visit Guesthouse Pantry at the Downtown Palo Alto and Downtown Menlo Park farmer’s markets to get your stocks, soups, seasoning and other Pantry essentials. Happy grilling!
