Tag Archives: barbecue

Labor Day has become a day not just to honor the workers in our country, but to celebrate the end of summer. Schools start back up, vacations come to an end and grills get their last big workout. Many people will celebrate the Labor Day holiday with friends at a cookout or potluck, so crowd-pleasing picnic dishes are a must. Here are some of our favorite cookout classics that will be a perfect addition to any party.Baby Back Barbecue Ribs from Everyday Good Thinking | @HamiltonBeach

Baby Back Barbecue Ribs

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Grilled Angel Food Cake with Strawberries form Everyday Good Thinking | @HamiltonBeach

Grilled Angel Food Cake with Strawberries

Easy Marinated Basket Shrimp from Everyday Good Thinking | @HamiltonBeach

Easy Marinated Basket Grilled Shrimp

Featured on the blog here.

Other Labor Day Recipe Ideas

Barbecue Recipes for Fourth of July

I am invited, like many of you, to a 4th of July potluck at a friend’s house where we will celebrate by listening to music, eating wonderful food and enjoying each other’s company. We will celebrate freedom, but my secret is that I am also celebrating freedom from being attached to my stove or oven the night before. Instead, I’m bringing North Carolina Barbecue that I’ll make in my slow cooker.

Along with the barbecue, I’m bringing the most delicious coleslaw to go with it. I’ll let my slow cooker do the work while others toil away at cupcakes and complicated casseroles the night before. I will bring the barbecue in my slow cooker because it has these great clips that make it virtually spill-proof, and I’ll happily accept everyone’s compliments on my dish. Happy Independence Day, happy freedom-from-too-much-work day and I hope you like the barbecue.


North Carolina Pork Barbecue (for 5-6 quart slow cooker)
YIELDS: 10 servings

In the mid-Atlantic, barbecue refers to a sandwich with pulled pork and coleslaw. North Carolina barbecue is known for its vinegar base, which gives the pork a nice tang compared to the sweeter styles of other regions. We suggest using the Set & Forget® 6 Qt. Programmable Slow Cooker because it travels well and has a separate unit to heat the sauce.
2 1/4 cups apple cider vinegar
3 Tablespoons sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon crushed red pepper flakes
2 teaspoons salt
1 1/2 teaspoons black pepper
1 pork butt, shoulder or blade roast (3 to 4 lbs.)
Combine apple cider vinegar, sugar, Worcestershire sauce, crushed red pepper flakes, salt and pepper in a medium bowl.
Place pork in crock. Pour 1 cup vinegar mixture over pork. Set aside remaining mixture.
Cover and cook on HIGH for 5 hours or LOW for 10 hours.
Pork is done when it falls apart if lifted with a fork. Remove meat and discard bone.
In a small saucepan, bring remaining vinegar mixture to a boil. Reduce heat and simmer 5 minutes. Serve with pork.
Shred meat with a fork. Serve on buns with coleslaw.
Everyday Good Thinking http://everydaygoodthinking.com/

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Creamy Coleslaw
YIELDS: 12 servings

Coleslaw is a great dish for potlucks, cookouts, barbecues and office parties. This creamy version was made using a variety of fresh produce that was chopped using the convenient and simple Stack & Snap™ 10 Cup Food Processor.
1 cup mayonnaise
1/4 cup apple cider vinegar
2 Tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 small green cabbage, cut into eighths
1/2 small red cabbage, cut into eighths
3 green onions
2 medium carrots, peeled
Combine mayonnaise, vinegar, sugar, salt and pepper in a large bowl.
Using slicing blade, with food processor running, add green​ cabbage to food chute. Process until sliced. Add green cabbage to mayonnaise mixture. Repeat with red cabbage.
Using shredding blade, with food processor running, add green onion and carrots to food chute. Process until shredded. Stir into cabbage mixture.
Cover and refrigerate for several hours to blend flavors.
Everyday Good Thinking http://everydaygoodthinking.com/

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Father's Day Menu Ideas

Whether you decide to celebrate dad at home or pack a lunch picnic for the local park, these recipes will be sure to help you prepare the perfect Father’s Day meal. The menu we chose can be mostly prepared on the grill. The baby back ribs are perfect for barbecue-loving dads, and the grilled veggies and grilled wedge salad make for healthy sides. While all of this is cooking on the grill, our easy slow cooker baked potatoes can be cooking indoors. We like to serve them fully loaded with bacon, sour cream and chives. All you need to add is fresh iced tea or lemonade and call the family to the backyard. So set the table and fire up the grill; it’s time to enjoy a great meal while celebrating the fathers in our lives.

Baby Back Barbecue Ribs
YIELDS: 6 servings

Barbecue ribs are a treat, and they work great for a backyard cookout. These baby backs are cooked on the grill and sauced towards the end, creating a glaze that will have you licking your fingers. We suggest cooking these on our GrillStation™ 5 Burner Gas Grill but you can always cook them in your slow cooker and finish them in the oven, if necessary.
Wood chips, soaked in water at least 1 hour
2 sheets (18x24-inches each) 18-inch wide heavy duty aluminum foil
1 rack baby back pork ribs (about 3 pounds), cut in half
1 Tablespoon packed brown sugar
1 Tablespoon smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon black pepper
1/2 to 1 teaspoon cayenne pepper
1/2 cup water
1 1/2 cups barbecue sauce
Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
Center half of ribs in single layer on each sheet of aluminum foil. Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.
Bring up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets.
Place rib packets in covered grill and grill 45 minutes. Remove ribs from grill and open foil.
To start SmokeStation™: Drain wood chips; fill SmokeStation drawer about ½ full. Turn SmokeStation burner to LOW. Turn burners beside SmokeStation to MEDIUM. Turn remaining 2 burners to LOW.
Place ribs on grill grate over burners that are LOW. BRUSH ribs with barbecue sauce. CONTINUE GRILLING 15 to 20 minutes, brushing with sauce and turning frequently.
Add wet wood chips as needed on top of wood chips to keep smoke going without flames or use a spray bottle of water set on the stream setting to wet wood chips.
Everyday Good Thinking http://everydaygoodthinking.com/

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Slow Cooker Baked Potatoes
YIELDS: 4 servings

Baking potatoes in a slow cooker imparts steam which keeps the inside of your potato fluffy and delicious. If you prefer to cook the potatoes with salt, be sure to oil the inside of your slow cooker first so it doesn’t stick. Use a medium slow cooker if making only a few potatoes or use a large slow cooker if making more than four.
4 to 8 large baking potatoes, scrubbed
Extra virgin olive oil
Kosher salt
Rub potatoes with olive oil and pierce with a fork.
Place in slow cooker.
Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours depending on quantity of potatoes and size of slow cooker or until internal temperature reaches at least 210°F.
Sprinkle with salt before serving.
Top with butter, sour cream, bacon, cheese and chives, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Vegetables with Balsamic Marinade
YIELDS: 6 servings

We love to use fresh vegetables from the farmers market when grilling. They are lightly marinated to add a boost of flavor, but the grill brings out the natural sweetness of the veggies while imparting a smoky, charred kick. These vegetables turn out great when cooked on our 3 Burner Pedestal Gas Grill.
​1 bunch asparagus, ends trimmed
2 large portabella mushroom caps
1 large red bell pepper, seeded and cut in half
1 large yellow bell pepper, seeded and cut in half
1 large red onion, sliced
1 cup vegetable oil
1/4 cup balsamic vinegar
1 clove garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
​Place vegetables in large glass dish.
Combine marinade ingredients. Pour over vegetables in dish.
Cover vegetables and let marinate several hours or overnight.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain vegetables; discard marinade.
Grill 8 to 12 minutes, turning occasionally until vegetables are browned and tender.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Romaine with Creamy Caesar Dressing
YIELDS: 4 servings

If you’ve never grilled romaine, you have to start. It adds a boost of charred flavor to a light, leafy green that you don’t expect. Skewer the romaine to make turning easier or use tongs to get even grill marks. Top with homemade Caesar dressing and grilled bread croutons.
3 anchovies
1 clove garlic
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon cracked black pepper
​1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1 head romaine lettuce
1/4 cup grated Parmesan cheese
For dressing, place anchovies, garlic, lemon juice, mustard, Worcestershire sauce and black pepper in blender.
Blend until mixture is creamy.
Add mayonnaise, Parmesan cheese and oil to blender. Blend until smooth.
Preheat grill to medium-high.
Slice head of romaine lettuce in half lengthwise through root end. (Root end will help hold romaine together.) Use wooden skewers to hold lettuce leaves together, if necessary.
Spray romaine with nonstick cooking spray or brush lightly with olive oil. Place romaine halves on grill.
Grill 2 to 4 minutes each side until romaine is charred and slightly wilted.
Drizzle dressing over grilled romaine. Sprinkle with Parmesan cheese and croutons.
Everyday Good Thinking http://everydaygoodthinking.com/

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