This time of year we all love to get out the grill and cookout. Some people call that barbequing, but in the South, barbecue (or BBQ) is that wonderful, sloppy pork, chicken, or beef dish that you eat on a bun or alone with sides like slaw and fries.
One great meat that Rich and I have discovered that we love to cook on the grill is ground goat. I patty it up and cook it just like hamburgers and serve it on buns with all the fixings. We found goat meat at our farmer's market. I would assume some specialty grocery stores also carry goat.
Sides...
Here are some sides that go great with most any meat that you can cook on the grill...
This is a recipe from my daughter's UNC friend, Colleen Castecka...
Baked Beans
1 diced onion
1 pound cooked bacon
1/2 cup brown sugar
1/2 cup ketchup
1 pound cheddar cheese, 1/2 cubed and 1/2 grated
1 large can each kidney, lima, chili, and baked beans
Cook bacon; crumble and set aside. Brown onion in bacon drippings. Mix brown sugar and ketchup to make sauce. In a 9X12 pan, combine and mix onion, beans, sauce, crumbled bacon and cubed cheese. Top with shredded cheese. Bake 350 degrees for 20 minutes. May be prepared ahead. Refrigerate. May require additional time to heat through.
Note from Colleen: I drain and rinse the kidney and lima beans. I usually bake mine for 30 mins. I skimp a little on the bacon and quite a bit on the cheese - definitely not the healthiest recipe in the world!!! Enjoy!
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I had an earlier section of recipes from my good friend, Chef Bob Rowe, but I thought I'd post this recipe of his here since it goes so well at a cookout...
Fennel-Apple Salad
Slice a large fennel bulb finely.
Core and chop a couple of Granny Smith apples. (I leave the skin on.)
Chop 2-3 spring onions.
Chop a handful of walnuts.
Put all ingredients in a large bowl. Sprinkle with 1-2 tsp. sugar and toss with equal parts red wine vinegar and oil. Salt and pepper to taste.
Note: You can use chopped celery instead of onions if you like.
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My friend, Julie Smith from Roanoke, VA, gave me this recipe years ago and it continues to be a favorite as a salad at a cookout, or a side dish anytime.
Shoe Peg Corn Salad
2 cans shoe peg corn,drained (if you can't find shoe peg corn, any good white corn works, but NOT cream corn!)
1 can young English Peas, drained
1 can French-style green beans, drained
1 small jar chopped pimentos, drained
1 small onion, chopped (I use 3-4 spring onions, chopped)
1/2 bell pepper, chopped
Put all the above ingredients in a large bowl. In a sauce pan, combine:
3/4 cup apple cider vinegar
3/4 cup sugar
1/3 cup oil (not olive oil)
2 tsp. celery seeds
1 tsp. salt
Boil and then cool the above ingredients. Pour over the mixed veggies, toss, and refrigerate overnight.
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Here's a great recipe my friend, Keran Harrington, got from the Pillsbury website. She served it as a yummy appetizer at a cookout we went to at her house. Thanks for the share, Keran!
Apricot-Gorgonzola Crescent Appetizers
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4 cup SMUCKER'S® Apricot Preserves
2 tablespoons LAND O LAKES® Butter
1/2 cup crumbled Gorgonzola cheese (2 oz)
1/2 cup Fisher® Chef's Naturals® Chopped Pecans
1/4 teaspoon freshly ground pepper
Heat oven to 350°F. Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray.
If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle.
In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper.
Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.
Makes 12 appetizers
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