Disclosure: Party Bluprints Inc. has proudly partnered with #WheresYourRhino, sponsored by Blue Rhino®. Although we have been compensated, the contents of this post reflect our opinions.
Summer has officially started and so has the season for outdoor entertaining. As hosts, one of our greatest pleasures is hosting a party right in our own backyards. Staying true to our mission, we want to make celebrating summer as easy and joyful as possible. And that’s why we are excited to share our family-style backyard BBQ menu. It’s a perfectly delicious way to feed a crowd and we have kept the work and cleanup to a minimum. Over Father’s Day weekend, we gave this party two test runs (Dawn’s home for a Father’s Day BBQ | Elizabeth’s house for a family pool party pictured here with the boys – the best taste testers ever!) Both were a huge success and we enjoyed them too. To make things even better we have savings to offer you from Walgreens and Blue Rhino®, with whom we are partnering this season to help you crank up the heat and bring on the fun this summer!
The boys couldn’t wait to dig into our family style backyard BBQ feast! We usually have to call them a few times, this time they came running!A necessity for any backyard BBQ is a working grill. To get your gas grill fired up, try Blue Rhino Propane. It’s available nationally at Walgreens stores for purchase, exchange and return. Walgreens is making it easy and convenient for you to grab everything you need with one stop shopping at great prices. Make sure to pick up your Blue Rhino Propane tank, paper products, ice, and your favorite beverages when you plan to party.You can enjoy a special Walgreens savings with a $3 mail-in rebate. Just purchase a Blue Rhino propane tank, with or without exchanging an empty tank, at your local participating Walgreens, between now and 12/31/15. Print the rebate form & complete it in its entirety. Limit 1 rebate per household, per calendar year. You can find the rebate form and return address here http://www.walgreens.com/topic/promotion/bluerhino.jsp. We have already filled ours out and sent in our rebate.
We picked up our Blue Rhino Propane tank and paper party products at Walgreens. We loved all the “Blue”!
OK now let’s get cooking . . .
FAMILY STYLE BACKYARD BBQ MENU featuring juicy BBQ chicken with grilled onions and peppers (a salute to our Italian heritage) and Grilled Corn on the Cob. This meal is delicious and our style of finger licking good – just ask the Mascali and Sandomeno families!
Barbecued Chicken with Grilled Onions & Peppers
- 4 large chicken breasts, bone-in
- 5 drumsticks
- 5 chicken wings
- 5 chicken thighs
- 1 bottle barbecue sauce
- olive oil
- sea salt
- wood chips
- 3 large sweet peppers (red, orange and green)
- 1 large or 2 medium sweet onions
- Soak wood chips in water for at least one hour. Drain and place in center of large piece of aluminum foil. Roll foil to create a packet, leaving one end semi-open to allow for wood smoke to escape.
- Place chicken in large sealable plastic bag, add 2 tbsp. oil and a generous sprinkling of sea salt. Seal bag and massage chicken until coated with oil.
- Wash, core, seed and slice peppers and onions, place in large sealable plastic bag, add 2 tbsp. oil and a generous sprinkling of sea salt. Seal bag and gently massage bag until oil is distributed.
- Preheat grill on medium. Spray with grill non-stick spray.
- Place chicken skin side down and cook for 5 minutes until sear marks appear.
- Turn burners under chicken off and lower others to low (we had 4 burners, so we turned the 2 under the chicken off and turned the remaining 2 to low.) Place wood chips packets on heated side and point open end toward chicken.
- Close lid and cook for 25 minutes.
- Turn chicken, close lid and cook for another 30 minutes.
- Brush with barbeque sauce and close lid continuing to cook until meat thermometer reaches 165 degrees in the thickest part of each piece.
- Place grill topper on heated side of grill and distribute onions and peppers evenly onto grill topper. Cook for 15 minutes, until softened.
- Remove from grill to platter. Cover loosely with aluminum foil and allow to rest for 5-10 minutes before serving.
- Top chicken with peppers and onions.
Grilled Corn on the Cob
- Place ears of corn in a large pot (or even a cooler), fill container with water until corn is completely covered with water and soak for at least 2 hours – you want to thoroughly saturate the husks to avoid them burning on the grill.
- Grill the corn on medium heat for about 20 minutes, turning and rotating the ears as needed to keep them from burning.
- If the corn husks start burning, move them to indirect heat, like the top shelf of your grill or an unlit side of the grill and close the cover.
- Grilling your corn on the cob will produce a different (we think superior) end result. It actually “steams” the corn in the husks, resulting in sugar from the kernels to caramelize producing one of the sweetest ears of corn you’ll ever enjoy – you don’t even need butter and salt (although some will insist it’s part of the ritual.)
- Remove ears from grill and allow them to cool. The husks will contain the heat, keeping the corn warm until they’re not “too hot to handle.” (FYI – if you’re unsure if corn is completely cooked, pierce a kernel, if it shoots out liquid it’s done.)
- For safety and sanitary purposes, use a clean kitchen towel to hold the ear while you peel back the husk. You’ll be surprised at how easy it is to remove the silk and husk.
- Season as you like and enjoy!
GAS GRILLING TIPS FROM BLUE RHINO
Getting ready to fire up the grill? Here are some tips that will have you grilling like a seasoned pro!
Before You Grill
- Safety Check: Check all the gas lines, burners and jets for possible blockages. Insects such as spiders have been known to make webs, which will restrict gas flow.
- Grill Placement: Strategically place your grill. It should be at least 10 feet from any combustible surfaces. Don’t push it up against your vinyl siding or other materials susceptible to heat damage or catching fire.
- Meal Planning: If you’re grilling on limited time, select smaller cuts of meat and fast cooking vegetables. Smaller cuts take less time to thaw, season and cook.
- Gas: Use a grill with a high BTU rating for maximum heat output. Make sure you have enough propane! You can’t cook without it!
- Oil: Coat your grates with cooking oil before lighting. This will help keep food from sticking.
- Starting: To make it easier, don’t turn the handwheel on your propane tank all the way on. Instead, try turning it just a single turn before lighting.
- Season: Pre-heat the grill to about 300°F and liberally apply vegetable oil with brush or spray bottle. Close the grill and allow it to sit for about 20 minutes. After 20 minutes wipe the cooking surface clean with a warm damp cloth.
While You Grill
- Lid Placement: In the summer, grill with the lid open for high and the lid closed for lower heat. In the winter, always leave the lid down in an effort to retain as much heat as possible.
- How to Mark Food: Sear food over high heat for 90 seconds and then rotate it clockwise 45 degrees and sear again. This will create a crosshatch design.
- Grill Tools: To avoid losing natural juices, use long-handled tongs or spatulas instead of forks.
- Don’t Mess with It: Let the grill do the work! Resist the urge and turn foods over as little as possible.
- Direct Cooking: To sear or cook food from the outside-in, put it directly over lit burners — perfect for steaks, burgers, and veggies.
- Indirect Cooking: For larger or more delicate cuts of meat such as chicken, roasts, and fish fillets, preheat the grill with all burners on. Once the grill is hot, turn off one set of burners, put food over the unlit burners, and close the lid. This will make the inside of meats juicy and tender while the outside is brown and caramelized.
- Try Wood Chips: Enhance flavors by using wood chips in smoker boxes or aluminum foil pouches. Follow the wood manufacturer’s instructions.
- Taming Flare Ups: To reduce flare-ups, use lean cuts of meat, or trim fat. Avoid cooking at very high temperatures. If a flare up does occur, put the grill lid down, or turn all burners OFF and move food to another part of the grill. After the flames subside, relight the grill. DO NOT spray water on flare-ups.
After You Grill
- Food: After cooking, let grilled food stand for a few minutes before serving to allow its juices to redistribute. This will ensure a more consistent and juicy taste.
- Clean: While the grill is still hot, clean cooking grates and racks with a quality grill brush designed for your grids. Wear protective gloves and gently remove the build-up.
- Protect: After every use, allow grill to cool. Then, lightly coat cooking grids with cooking oil, empty grease pan, wipe outside surfaces with a suitable cleaner, and protect surfaces with a quality cover that fits your grill.