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Plan the Best Memorial Day Barbecue Menu Ever

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If you follow this checklist, you will put together the best Memorial Day barbeque menu ever!

Memorial Day is a day to celebrate the beginning of summer, and see friends after the long winter. It's a great time to gather, watch a parade and have the first summer barbeque.

Do you want to have the best Memorial Day barbeque menu ever? Follow the steps of this lens to get ready for the first barbeque of the year, and add some pizzazz to this fun holiday.

Click Here for Competition BBQ Secret Recipes

Memorial Day Barbeque Menu Checklist

Keep track of your day

  1. 1. Make sure you have the proper chef's clothes.
  4. 2. Make some lemonade from scratch for yourself and your guests.
  5. 3. Set your table.
  8. 4. Shine up your grill
  9. 5. Gather your grilling sauces.
  11. 6. Get your cooler ready.
  12. 7. Prepare your barbeque menu meal.
  13. 8. Brush up on your barbeque skills.
  14. 9. Make some yummy grilled eggplant and bread salad.
  16. 10. Add smoked new potato salad.
  17. 11. Grill some corn on the cob.
  18. 12. Make vegetable kabobs.
  19. 13. Grill burgers the old fashioned way or the newfangled way.
  20. 14. Or grill broil shrimp.
  21. 15. Top it off with a great dessert.
  23. About lakeerieartists

1. Make sure you have the proper chef's clothes.

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2. Make some lemonade from scratch for yourself and your guests.

Ingredients:

* 1 cup water
* 1 cup sugar
* Juice from 4-6 lemons
* 4 cups cold water

Preparation:
Blend 1 cup water and 1 cup sugar well in small saucepan. Bring to a boil, stirring frequently, until sugar dissolves completely. Let cool and refrigerate. (This is the simple syrup.)

Mix the simple syrup well with the juice from 4-6 lemons (strained or not, as you like) and stir well. Add 4 cups cold water and mix. Try using sparkling water for some fizz! Pour into thermos or large jug, adding thin lemon slices if you'd like. I like to make more lemonade and freeze it in ice cube trays, adding the cubes to the lemonade so it's never diluted as the 'ice' melts. This amount serves 6 people

You can increase the amounts of this recipe proportionately, depending on the amount of lemonade you want.

Don't forget to get a lemonade pitcher

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3. Set your table.

A picnic needs a picnic table, a tablecloth, and a festival atmosphere. Grab your outdoor tablecloth, some clamps to keep it on the table and get ready to grill.
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4. Shine up your grill

Weber 7519 Gas Grill Rotisserie


Weber 7519 Gas Grill Rotisserie


Weber, Gas Grill Rotisserie, Includes A Heavy Duty Electric Motor, Fits Genesis E-310, Genesis EP-310, Genesis S-310, Genesis E-320, Genesis Ep-320 & Genesis S-320 Gas Grills, On/Off Switch, Wood Rod Handle & Counterbalance For Smooth Turning & Less Motor Wear

Review
Bought this rotisserie for my hubby for Father's Day - but it was a gift for the entire family! Chickens turn out moist and delicious, pork roasts are fantastic. Our teenagers have actually been known to change their plans based on what nights we are cooking with the rotisserie! Is there any better praise than that?

Weber Style 6445 Professional-Grade Stainless-Steel 3-Piece Barbeque Tool Set

Weber Style 6445 Professional-Grade Stainless-Steel 3-Piece Barbeque Tool Set

Weber Style 6445 Professional-Grade Stainless-Steel 3-Piece Barbeque Tool Set

Amazon Price: $29.99 (as of 02/15/2012)Buy Now

A useful addition to any outdoor grill, this three-piece barbecue tool set makes it easy to move things around on the grill. Flip burgers with the 18-inch spatula, pick up shish kabobs with the lockable chef's tongs, or use the 18-inch two-prong fork to lift off a juicy steak. The spatula offers a slotted design for easy grease run-off, while long handles on all the tools help keep hands a safe distance from the heat. In addition, hanging loops on the end of each handle allow for keeping the tools within reach and conveniently stored when not in use. Made of professional-grade stainless steel, the tools not only look great, but they also promise high-quality performance for years to come. The spatula, tongs, and fork all clean up easily by hand or in the dishwasher.

Usually ships in 1-2 business days

5. Gather your grilling sauces.

There are so many wonderful grilling sauces available that you can buy online. My favorite is Neely's sauce below, but for more grilling sauce ideas, click here.

Neely's Bar-B-Que 2-pc. Barbeque Sauce and Seasoning Set


Neely's Bar-B-Que 2-pc. Barbeque Sauce and Seasoning Set
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6. Get your cooler ready.

These little pillows of ice are safe for children's lunch boxes, great for picnics and parties and they can even be tossed into drinks. They provide 4-8 hours of cooling time, the equivalent of 4 pounds of ice.
Icy Cools Reusable Ice Cubes

Icy Cools Reusable Ice Cubes

Amazon Price: $6.98 (as of 02/15/2012)Buy Now

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7. Prepare your barbeque menu meal.

A great meal helps make any holiday fun. Follow the steps below for a one of a kind Memorial Day barbeque menu.

8. Brush up on your barbeque skills.

The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Cr%u0160me Br-l%u201Ae. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Proven%u2021al. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust.
How to Grill: The Complete Illustrated Book of Barbecue Techniques

How to Grill: The Complete Illustrated Book of Barbecue Techniques

by: Steven Raichlen

Amazon Price: $4.87 (as of 02/15/2012)Buy Now

Review
"...detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty." -- The New York Times

"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors..." -- Los Angeles Times

"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice." -- The Wall Street Journal

"Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect..." -- Family Circle

"This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill." -- Fine Cooking

"With more than 1,000 full-color photos to show you every step... this book can turn anyone into a grill master." -- Good Housekeeping

Usually ships in 1-2 business days

Steven Raichlen Best of Barbecue SR8025 Signature Stainless Steel Skewers, Set of 6 (3/8-inch Wide)

Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. These flat, extra wide skewers look cook and work even better. Ground lamb and chunks of beef or pork, fish, even wet vegetables, like tomatoes and mushrooms won't slip or spin as they do on conventional skewers. All Stainless Steel 3/8-inch wide by 18-inch long.
Steven Raichlen Best of Barbecue Signature Stainless Steel Grilling Kabob Skewers, Set of 6 (3/8-inch Wide)

Steven Raichlen Best of Barbecue Signature Stainless Steel Grilling Kabob Skewers, Set of 6 (3/8-inch Wide)

Amazon Price: $12.95 (as of 02/15/2012)Buy Now

Usually ships in 3-4 business days

9. Make some yummy grilled eggplant and bread salad.

Dressing

4 plum tomatoes, halved
1 large red onion, peeled and cut into rings about 1-inch thick
3 T. vegetable oil
salt and freshly cracked pepper to taste
2 T. minced garlic
1/2 C. balsamic vinegar
1/4 C. fresh lemon juice (about 1 lemon)
3 T. grainy mustard
3/4 C. olive oil

Salad

2 large eggplants, cut lengthwise into planks about 1-inch thick
1/3 C. vegetable oil
salt and freshly cracked black pepper to taste
4 thick slices crusty bread
4 plum tomatoes, diced large
1 medium red onion, peeled and diced small
1/2 C. Kalamata or other brine-cured black olives, pitted
1/2 C. roughly chopped fresh basil
1 T. minced garlic

Make the dressing: Rub the tomatoes and onions with the vegetable oil, sprinkle with salt and pepper to taste, and place on the grill over a medium-hot fire. Cook for four to five minutes per side, or until nicely browned. Remove them from the fire and, as soon as they are cool enough to handle, cut into small chunks and put in a food processor or blender. Add the garlic, balsamic vinegar, lemon juice, and mustard and pulse until the mixture is pureed but still somewhat chunky. With the machine running, drizzle in the olive oil just until incorporated. Transfer to a bowl, cover, and refrigerate.

Rub the eggplant stalks with the vegetable oil and sprinkle with salt and pepper to taste. Grill over a medium-hot fire four to five minutes per side, or until well browned. At the same time, place the bread on the grill around the edges of the fire, where the heat is low, and toast until fairly dry and golden brown - four to five minutes. Remove the eggplant and bread from the grill when they are done, and when cool enough to handle, cut them into medium chunks.

In a large bowl, combine the eggplant, tomatoes, red onion, olives, basil, and garlic, season to taste with salt and pepper, and toss well. Just before serving, add the bread to the mixture, stir the dressing well, and add just enough dressing to moisten the ingredients. Toss well and serve at once to prevent the bread from becoming soggy.

What is your favorite part of Memorial Day?

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I love the food. . .

gypsyman27 says:

The food, I love preparing Bar-B-Q chicken, duck, salmon, you name it and the salads. See you around the galaxy...

Posted May 12, 2011

sandyspider says:

The food.

Posted August 13, 2009

Mickie_G says:

I LOVE BBQ. Grillin' and Smokin' is something southerners do very well!

Posted May 26, 2009

tandemonimom says:

FOOD!

Posted April 25, 2009

OhMe says:

I enjoy all the Patriotic Holidays and love great barbecue

Posted April 24, 2009

Not the food, I love. . .

JenniferAkers says:

Spending the extra time with family. I also try to find some way to thank veterans and current military men and women for their sacrifices.

Posted May 24, 2009

KimGiancaterino says:

Remembering and honoring our veterans and enlisted men and women. I love seeing American flags.

Posted April 27, 2009

BigGirlBlue says:

My DH is home from work.

Posted April 26, 2009

ClassyGals says:

Memorial Day is officially the first day of summer is my eyes. The first day the swimming pools open makes it really special.

Posted April 25, 2009

kab says:

I like the flags hanging beside every door.

Posted April 24, 2009

Susan52 says:

I love the food, but I mostly love watching our American flag flutter in the breeze from our porch and remembering those military men and women who have sacrificed their lives for our freedom.

Posted April 24, 2009

drifter0658 says:

The flag planting ceremony at the V.A. National Cemetery in Dayton. I think the young scouts get a good feel for why we celebrate Memorial Day then.

Posted April 22, 2009

 

10. Add smoked new potato salad.

Ingredients for Potato Salad

2 cups hardwood chips
Dill Vinaigrette (recipe follows)
2 pounds new potatoes
1 medium yellow or red bell pepper, halved
1 tablespoon olive oil
2 tablespoons (1 ounce) crumbled feta cheese

Cover hardwood chips with water and soak for at least 30 minutes. (If using wooden or bamboo skewers, soaking in water 30 minutes to prevent burning.) Prepare Dill Vinaigrette; set aside.

Place potatoes in large saucepan and cover with water; bring to a boil over high heat. Reduce heat to medium and simmer 8 to 10 minutes or until crisp-tender; drain and cool. (Potatoes can be prepared ahead and refrigerated for up to 1 day.)

Grill bell pepper halves skin sides down on covered grill over medium coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and place in plastic bag until cool enough to handle, about 10 minutes; remove pepper skin with paring knife and discard. Chop pepper; set aside.

Cut potatoes into halves and place in medium bowl. Drizzle with oil; stir to coat potatoes evenly. Spray hinged wire grill basket with nonstick cooking spray. Place potatoes in basket, arranging in single layer; close securely. (Or, thread potatoes onto 5 or 6 prepared skewers.) Drain hardwood chips and sprinkle over hot coals. Grill potatoes on covered grill over medium to hot coals 12 to 16 minutes (6 to 10 minutes if using skewers) or until golden, turning once. Remove to serving bowl; add bell pepper and gently stir in dressing. Sprinkle with cheese; mix gently. Garnish as desired.

Dill Vinaigrette

1/4 cup thinly sliced green onions
2 tablespoons chopped fresh dill weed
2 tablespoons rice vinegar or cider vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil

1.Whisk all ingredients together in small bowl.

Yield: Makes 6 servings

11. Grill some corn on the cob.

8 ears corn on the cob

Preparation:
Carefully peel back husks from corn, leaving them attached at the base. Remove silk from corn and discard. Smooth husks back over corn and tie with a piece of string to keep closed. Soak corn in cold water for 1 hour. When ready to grill, drain corn, shaking and squeezing off excess water. Place on grill 4-6" from medium high coals and grill for 15-25 minutes until corn is tender. Turn corn frequently while cooking. Remove string and peel back husks to serve. 8 servings

Calories: 80
Fat: 1 gram
Carbs: 17 grams
Sodium: 15 mg

12. Make vegetable kabobs.

Ingredients

* 12 new red potatoes
* 2 onions
* 1 green bell pepper
* 1 red bell pepper
* 1 yellow bell pepper
* 12 large mushrooms
* 12 cherry tomatoes
* 1/3 cup butter
* 1/4 cup grated Parmesan cheese
* 1/4 tsp. garlic salt
* 1/2 tsp. dried thyme leaves

Preparation

Prepare and preheat grill. Peel a thin strip around the center of each small new potato and place in saucepan with onions. Cover with water, bring to a boil, and simmer for 6-8 minutes until potatoes are barely tender. Drain well. Cut each onion into 6 wedges. Seed bell peppers and cut each into 6 wedges.

Melt butter in small saucepan and stir in cheese, salt, and thyme leaves. Thread vegetables onto 12 metal skewers and grill 4-6" from medium heat for 8-10 minutes. Brush kabobs frequently with butter sauce and turn frequently, until vegetables are tender. Serves 6

Calories: 280
Fat: 7 grams
Carbs: 47 grams
Sodium: 180 mg

13. Grill burgers the old fashioned way or the newfangled way.

Traditional American Beef

Ingredients:

* 1 lb. ground beef
* 1 tsp. Worcestershire sauce
* 2 tsp. water
* 1/2 tsp. seasoned salt
* 1/2 tsp. onion powder
* 1/8 tsp. pepper
* 4 sandwich buns

Preparation:
Prepare and heat grill. Combine all ingredients except sandwich buns in a large bowl and mix gently. Shape into four patties. Cook 4-6" from coals 10-15 minutes until hamburgers are no longer pink in center, or they reach an internal temperature of 160 degrees. You can toast the sandwich buns on the grill just before serving, if you like. Serve with all the traditional fixings - mustard, ketchup, pickles, relish, American cheese... 4 sandwiches

or

Tuscan Turkey Burgers

1/3 cup sun-dried tomatoes
1/3 cup plain nonfat yogurt
2 tablespoons chopped fresh basil -or 1 1/2 teaspoons dried basil
1 pound ground turkey breast meat
1/2 cup toasted wheat germ
1/2 cup finely chopped onion
2 tablespoons water
1 teaspoon dried oregano
1/2 teaspoon fennel seeds crushed
1/2 teaspoon salt optional
1/2 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 teaspoons minced garlic
2 teaspoons vegetable oil -for brushing on grill
6 lettuce leaves
6 whole-wheat hamburger buns split-lightly toasted

In small bowl, soften tomatoes in boiling water for 2 to 3 minutes; drain well and chop. Combine tomatoes, yogurt and basil in small bowl; mix well. Set aside.

Prepare grill according to manufacturer's instructions.

In large bowl, combine turkey, wheat germ, onion, water, oregano, fennel, salt, pepper and allspice. Mix lightly but thoroughly. Shape mixture into six patties.

Sprinkle garlic evenly over both sides of patties, pressing gently. Brush grill rack lightly with vegetable oil.

Grill burgers 5 minutes per side, or until centers are no longer pink.

Serve burgers on lettuce-lined buns with topping.

14. Or grill broil shrimp.

1 cup of olive oil
1/4 cup of lemon juice
1/2 cup of finely chopped onion
3 shallots, finely chopped
2 garlic cloves, minced
1/4 cup of finely snipped parsley
1 1/2 pounds of large raw shrimp, peeled and deveined, about 2 pounds

Combine the olive oil, lemon juice, onion, shallots, garlic, and parsley. Marinate the shrimp mixture in the refrigerator for several hours. Drain shrimp.

Place on aluminum foil over medium hot coals for about 6 to 8 minutes, on each side. Serve immediately.

Serves 8 to 10.

15. Top it off with a great dessert.

Nectarine and Blueberry Crumble

For the filling:
2-1/2 lbs. ripe but firm nectarines, pitted and sliced
1/4 C. light brown sugar
1/2 t. ground cinnamon
1/2 t. pure vanilla extract
1 T. fresh lemon juice
1 C. blueberries

For the topping:
1/4 C. pecans
3/4 C. rolled oats
1/2 C. flour
1/4 C. firmly packed light brown sugar
1/4 t. salt
1/4 t. freshly grated nutmeg
6 T. cold butter
Cream, whipped cream, or vanilla or plain yogurt for serving

Preheat the oven to 375°F. Butter a 2 to 2 1/2-quart baking dish or gratin. Toss together the ingredients for the filling in a large bowl, then turn fruit into the prepared dish.

Heat the pecans in a small dry skillet over medium heat, shaking the pan or stirring the nuts, until they begin to smell toasty. Remove from the skillet at once and chop the nuts coarsely.

Mix together the oats, flour, sugar, salt and nutmeg in a large bowl or in the bowl of a food processor fitted with the steel blade. Cut the butter into small pieces and work it into the flour mixture, either by taking up the mixture in handfuls and rubbing it briskly between your fingers and thumbs, or by using the pulse action in the food processor. The topping should have a crumbly consistency. Stir in the pecans.

Spoon the crumble topping over the fruit in an even layer. Bake until browned, about 45 minutes. Serve warm or at room temperature.

Serves 6 generously.
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Desserts taste even better on a collectible dish.

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Or in a bowl.

Essential Home 4-pc. Glass Dessert Dish Set

The perfect blend of function and design, Home Essentials Glassware is created for every day use in your home. Handcrafted from crystal clear glass, this set of 4 Dessert Bowls is perfect for beer, soda, coffee, and more. The classic footed design is great for entertaining and beautifully displays fresh fruit, ice cream, pudding, and more. 4-1/2 inches in diameter.
Dessert Dishes

Dessert Dishes

Amazon Price: $12.43 (as of 02/15/2012)Buy Now

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I am an artist, writer, and owner of Lake Erie Artists Gallery at Shaker Square in Cleveland, Ohio.

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