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Saratoga Spring Water Blog

Our Favorite BBQ Recipes

Kelly McCombs - Friday, June 09, 2017

(Photo: @bigbarbecue on Twitter)


Starting tomorrow and running through the weekend is one of our favorite events of the year, The 15th Annual Big Apple Barbecue Block Party! Held in Madison Square Park in New York City, this is a charity event that benefits the Madison Square Park Conservancy. In past years, more than 17 barbecue pitmasters were in attendance serving up some of the best BBQ in the country, making this one of the country’s premiere barbecue events! The event is free to attend and food is sold by the plate. This event has had over 125,000 visitors in the past, so lines can be long. However, the food is well worth the wait! In honor of the event, we thought we would share with you some of our favorite Summer BBQ and grilling recipes. We hope you enjoy the weekend!

Bruschetta Chicken


Ingredients:

4 tbsp. oil

Juice of 1 lemon, divided

Kosher salt

Freshly ground black pepper

1 tsp. Italian seasoning

4 boneless skinless chicken breasts, pounded to even thickness

3 Roma tomatoes, diced

4 slices provolone

Directions:

  1. In a small bowl, combine oil, juice of ½ lemon (about 2 tablespoons), 1 tsp salt, 1/4 tsp pepper, and Italian seasoning and whisk to combine. Transfer to a large re-sealable bag along with chicken. Seal and chill, 30 minutes.
  2. Transfer chicken to a preheated grill and discard excess marinade. Grill chicken over medium-high heat until cooked through, 5 to 7 minutes on each side.
  3. Combine diced tomatoes and remaining juice from ½ lemon. Season with salt and pepper, to taste. While chicken is still on grill, top each breast with 1 slice Provolone and cover grill until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture and serve.

Campfire Potatoes



Ingredients:

2 lb. mini Yukon gold potatoes, quartered

2 tbsp. extra-virgin olive oil

1 tsp. garlic powder

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

2 c. shredded mozzarella

1 c. freshly grated Parmesan

Chopped fresh parsley, for garnish

Crushed red pepper flakes, for garnish

Directions:

  1. Preheat the grill to medium-high, or preheat the oven to 425º.
  2. Cut 4 large pieces of foil about 10” long. In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.
  3. Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, 10 to 15 minutes.
  5. Sprinkle mozzarella and Parmesan on top of the potatoes and reseal the foil packet. Cook until cheese is melted, about 5 minutes.
  6. Top with parsley and red pepper flakes and serve warm.


Spicy Grilled Shrimp



Ingredients:

1/4 c. extra-virgin olive oil

6 garlic cloves, thinly sliced

1 tsp. celery seed

1 tsp. crushed red pepper flakes

2 tbsp. whole-grain mustard

2 lb. large easy-peel shrimp

2 lemons, 1 thinly sliced and 1 halved

Kosher salt

Freshly ground black pepper

Directions:

  1. Combine oil, garlic, celery seed, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly, until garlic is golden, sizzling, and fragrant, 2 to 4 minutes. Whisk in mustard and transfer to a bowl; cool completely.
  2. Add shrimp and sliced lemon to oil mixture. Season with salt and black pepper; toss to coat. Refrigerate at least 15 minutes or up to 1 hour.
  3. Heat grill to medium-high. Grill shrimp and lemon slices until lemons and shrimp are lightly charred and shrimp are just cooked through, 1 to 3 minutes per side.
  4. To serve, transfer to a platter and squeeze lemon halves over top.


Grilled Potato Salad



Ingredients:

3 lb. baby Yukon gold potatoes

Kosher salt

Black pepper

6 tbsp. olive oil, divided

6 slices center-cut bacon cut into 1/2 in. pieces

2 garlic cloves, very finely chopped

1/4 c. apple cider vinegar

2 tsp. firmly packed brown sugar

8 scallions

2 tbsp. fresh marjoram, plus more for garnish

Directions:

  1. Heat grill to medium-high. Line a plate with paper towels.
  2. Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until easily pierced with a knife, 14 to 16 minutes. Drain and let cool. Transfer to a bowl and toss with 2 tablespoons of oil.
  3. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Remove to prepared plate with a slotted spoon.
  4. Discard all but 1 tablespoon of bacon drippings from skillet. Off the heat, add garlic, vinegar, and brown sugar to the drippings in the skillet, scraping up any browned bits. Whisk in remaining 4 tablespoons oil. Season with salt and pepper. Transfer to a bowl.
  5. Grill potatoes cut-side down until lightly charred, 2 to 3 minutes. Grill scallions, turning occasionally, until charred, 4 to 6 minutes. Chop scallions into 1-inch pieces.
  6. Add potatoes, scallions, and marjoram to bowl with dressing, and toss to coat. Let stand for 5 minutes. Sprinkle with bacon, and toss to coat. Season with salt and pepper. Garnish with marjoram. Serve immediately.

Beer Braised BBQ Pork Butt



Ingredients for Dry Rub:

2 tablespoons salt

About 40 grinds black pepper

2 tablespoons chili powder

1 tablespoon garlic powder

2 teaspoons ground coriander

2 teaspoons ground mustard seed

12 ounces good ale or dark beer, such as Bass

4 cloves garlic, chopped

One 5-pound pork butt

Ingredients for BBQ Pork Butt:

1/2 cup ketchup

2 tablespoons whole grain Dijon mustard

3 tablespoons Worcestershire sauce

1/3 cup dark brown sugar

Directions:

  1. Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
  2. Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
  3. Place the meat on a plate and pour the pan juice into a saucepan.
  1. To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
  2. While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.


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