Whether you’re having a cookout with friends or preparing a meal for your family, these summertime recipes will be a hit with any crowd.
Smoked BBQ Chicken Pizza
Recipe Courtesy of Pitmaster Louvaine Addo of Sonny’s BBQ Marietta
Get the kids in on this quick and easy dinner idea from Sonny’s BBQ that is perfect for a casual summer evening.
-1 pre-made pizza crust
-2 tablespoons ketchup
-3 tablespoons Sonny’s Smokin’ BBQ Sauce
-2/3 cup of shredded smoked gouda
-2/3 cup of shredded pepper jack
-8 ounces shredded smoked chicken
-½ small red onion, thinly sliced
Preheat oven to 450º F. In small bowl mix the ketchup and the BBQ sauce until well combined. Spread on crust leaving a 1-inch border from the edges. Top with cheeses, chicken and red onion. Place in oven and bake for 8-10 minutes. Alternative method: Cook pizza on the grill or smoker.
Florida Sweet Corn with Southern Barbecue Butter
Recipe Courtesy of Fresh from Florida
Fresh From Florida sweet corn, which is in season now, is a cookout staple that complements any meal. Give it the barbecue treatment by basting on a flavored butter while it’s cooking.
-4 ears fresh Florida sweet corn, shucked
-1/4 cup barbecue sauce (your favorite)
-1/4 stick butter
-Sea salt and fresh ground pepper, to taste
Preheat oven broiler on high. In small saucepan over low heat, combine barbecue sauce and butter until melted and smooth. Place sweet corn in a medium-sized baking dish and pour barbecue mixture over sweet corn. Broil sweet corn for 5-10 minutes, 4 inches from broiler, being sure to watch the whole time. Turn and baste the sweet corn until golden. Serve warm.
I Guess That’s Why They Call It The Blues-Berry Pie
Recipe Courtesy of Kathy Hanson, Orlando, FL
2019 APC National Pie Championships
Blueberries are the perfect seasonal fruit to end a cookout with, and this pie from one of the 2019 APC National Pie Championships is sure to be a hit.
For the Crust
-1 ½ cups finely crushed milk and honey cookies
-½ cup crushed pecans
-2 tablespoons sugar
-1 teaspoon salt
-1/3 cup melted unsalted butter
Mix all of the ingredients in a bowl until blended. Pour into a 9” pie dish sprayed with Crisco cooking spray. Press into the bottom and sides. Bake in a 350º F oven for 8-12 minutes or until lightly browned. Let cool.
For the Blueberry Filling
-6 cups fresh blueberries
-1 cup sugar
-1/3 cup brown sugar
-7 tablespoons Crown Royal
-5 tablespoons cornstarch
-3 tablespoons fresh lemon juice
-¼ teaspoon cinnamon
In a large sauce pan, add the 6 cups of the blueberries with the sugar, cornstarch, lemon and the Crown Royal. Place the berry mixture in a medium pan over medium heat. Bring the filling to a boil, stirring, and boil it until it is thickened and clear, about 3 minutes. Let the filling cool to room temperature.
For the Cream Filling
-1 cup cream cheese
-¼ cup + 2 tablespoons sugar
-2 teaspoons fresh lemon juice
-½ teaspoon vanilla
-¾ cup heavy whipping cream
In a large mixer, whip the cream cheese and add the sugar, lemon juice, vanilla and salt. Scrape the bowl as needed. Once smooth, replace the paddle with the whisk attachment. Slowly add the heavy whipping cream and whip until stiff peaks form. Fold one cup of the blueberry filling into the mixture. Gently spread this filling into the bottom of the pie crust. Pour the remaining blueberry filling over the whipped cream cheese filling. Top with cinnamon infused whipped cream.