Labor Day Grilling Recipes [VIDEO]: Five Great Barbeque Picnic Recipes For The End Of The Summer; Enjoy BBQ Ribs and Other Summer Harvest Recipe Delights!
Labor Day Grilling Picnic Barbeque recipes are great for the whole family! Find our favorite Labor Day 2013 Grilling Picnic BBQ End of Summer Recipes below.
Black Bean and Corn Salad
One great Labor Day Weekend 2013 grilling picnic barbeque food recipe is black bean and corn salad. The freshest sweet corn is available at the end of the summer harvest. Make it at your next BBQ! Courtesy of Allrecipes.com.
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
Directions:
- Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
- In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Watermelon and Peppadew Salad
A light fruit salad is a perfect food recipe for a Labor Day Weekend 2013 Grilling Picnic end of summer barbecue. Recipe Courtesy of Fox News.
Ingredients
- 1 Small seedless watermelon, peeled and 1/2-inch pieces
- 1 Cucumber, peeled, seeded and cut 1/2-inch pieces
- 2 Cup peppadews, drained and halved or quartered (save 1/4 cup picking juice)
- 2 Bunch watercress, wash and trim stems
- 1/4 Cup extra virgin olive oil
- Kosher salt
Preparation
Step 1:
Whisk about pickling juice and extra virgin olive oil in a bowl, season to taste.
Step 2:
In a large bowl place all remaining ingredients, dress with just enough dressing to lightly coat.
Step 3:
Check seasoning and serve.
BBQ Baby Back Ribs
This recipe is from BBQ Pitmasters judge Melissa Cookston, courtesy of Fox News. Meat is an important element of any Labor Day Weekend 2013 Grilling Picnic Barbecue celebration.
Ingredients
- 6 Slabs baby back ribs, about 3 pounds each
- Basic BBQ Rub (recipe follows)
- 4 Tablespoon honey
- 1 Cup turbinado sugar
- 1 Cup purple grape juice
- 1 Cup Memphis BBQ Co. Original World Championship BBQ Sauce
- 1 Teaspoon chipotle powder
For the Basic BBQ Rub:
- 1 Cup turbinado sugar, finely ground
- 1/2 Cup white sugar
- 1/2 Cup Kosher salt
- 1 Tablespoon onion powder
- 2 Tablespoon granulated garlic
- 1 1/2 Teaspoon Cayenne pepper
- 1 Teaspoon ground black pepper
- 2 Teaspoon ground mustard
- 4 Tablespoon Chili powder
- 1 Teaspoon cumin
- 6 Tablespoon Spanish paprika
Preparation
To make the Basic BBQ Rub:
Step 1:
Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered.
Step 2:
Combine with other ingredients and hand stir until well incorporated. Store in an airtight container.
To make the ribs:
Step 1:
Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
Step 2:
Starting on the backs, sprinkle the ribs with approximately ½ tablespoon of rub each, then add ½ tablespoon mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.
Step 3:
Prepare a smoker to run at 225 degrees with around 4 chunks of apple wood and 4 chunks of cherry wood so that the wood will smolder throughout the cooking. Remove the ribs from the refrigerator, unwrap, and repeat the rub and mustard procedure, massaging them in. Don't get it too thick or paste-like, as this will give you a dark appearance when cooked. Place the ribs in the smoker meat side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250 degrees. Apply rub and mustard to both sides of the ribs as before. On the top sides, slather approximately 1 tablespoon of honey over the surface, then sprinkle heavily with Turbinado sugar. Lay the ribs meat side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour approximately 1 to 2 ounces of purple grape juice into the bottom of the foil, then finish wrapping the ribs but don't crimp the edges-you want steam to be able to escape.
Step 4:
Return the ribs to the cooker for 2 hours, then test for tenderness. (I cook ribs in this stage until they look overdone and too tender. Don't worry, they'll tighten up. If they still have too much texture, leave them in for 20 to 30 more minutes.) Remove the ribs from the cooker, open the foil, and drain off the liquid. Using the foil as a tool, "roll" the ribs over so the bone side is up, glaze with sauce, then roll them back over and glaze the tops. Using long tongs, carefully remove the ribs from the foil and place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to "glisten" the ribs, then lightly sprinkle with chipotle powder before serving.
Chicken Tacos with Charred Tomatoes
Tacos make a great food recipe for a Labor Day Grilling Picnic Barbecue at the end of the summer. Courtesy of Eating Well Magazine.
This recipe makes six tacos.
2 plum tomatoes, cored
8 ounces boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeño pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
2 teaspoons chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated
Directions:
- Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, eight to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
- Cut chicken into one-inch chunks; sprinkle with salt and pepper. Add one teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, three to five minutes. Transfer to a plate.
- Reduce the heat to medium and add the remaining one teaspoon oil. Add onion and cook, stirring, until softened, about two minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, one to two minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
Grilled Peaches
No end of summer Labor Day Weekend 2013 Grilling Picnic Barbecue is complete without dessert. Grilled peaches are a great healthy dessert recipe for a Labor Day Weekend 2013 Grilling Picnic Barbecue. Courtesy of Melissa Cookston.
Ingredients
- 6 Ripe peaches
- 4 1/2 Tablespoon light brown sugar
- 1 1/2 Teaspoon vanilla extract
- 1 1/2 Teaspoon Cayenne pepper
- Whipped cream, for serving
Preparation
Step 1:
Prepare a hot grill.
Step 2:
Cut the peaches in half and remove the pits. In a small bowl, mix together the brown sugar, vanilla, and cayenne. Place the peach halves in a baking dish cut side up and spoon the sugar mixture over the peaches. Allow to sit for 20 minutes or until the sugar dissolves.
Step 3:
Place the peaches on the grill skin side down and cook for about 3 minutes or until they develop some char and the sugar is slightly set. Turn over and grill for 1 minute, then quarter turn them to develop a nice diamond shaped grill mark. Remove, place on serving plates, and serve with a dollop of whipped cream.
Watch Labor Day Weekend 2013 BBQ Summer Grilling Picnic Food Recipe Video Here: