Summer officially arrived on Tuesday, June 21, and the solstice can only mean one thing: its time for backyard barbecues.
While the traditional hamburger and hotdogs are certainly a welcome staple of summertime fare, they can get old pretty fast and by the time Labor Day rolls around, you may never want to see another burger or dog ever again.
As the Food Networks Bobby Flay has shown, grilling outdoors can be an art form; all you need is some creativity and the right ingredients. You can get out of the hamburger/hot dog rut and impress your family and friends with the right recipe and release your inner grill master.
If you already have a great barbecue recipe, we would love for you to share it with us and well put it right here on TheDailyPoundRidge.com and give you full credit. Just e-mail the recipe and apropos photos (we always want photos!) to email@example.com .
To get things started, I want to introduce you to an old family recipe. This is a versatile dish that can be used as a marinade, barbecue sauce and gravy, and it works great with London broil. I hope your family loves it as much as ours.
3/4 cups catsup
3/ 4 cup apple cider vinegar
1 1/2 cups water
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar
3 or 4 dashes Tabasco sauce
2 garlic cloves, minced
1 tablespoon Italian seasoning
A dash of salt and pepper
Place all the ingredients in a sauce pan and stir to mix. Turn burner on high and bring to boil. Reduce heat and simmer for 20 minutes and then remove from the stove. Allow the sauce to cool to room temperature.
Poke small holes in your cut of meat (London broil works best, but any cut of steak will do) with a fork. Place the meat into a zip-lock storage back and add the cooled sauce. Seal tightly and place in refrigerator for at least two hours and up to 24 hours.
When ready to grill, remove the meat from bag and place on the grill. Reserve about 1/ 4 cup of the sauce and use it to brush on the meat while its grilling. Re-heat the remainder of the sauce and it let everyone drizzle some over their portion of the meat.
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