Recipes for Cookouts

Are you going to a cookout this weekend?  Or are you hosting a gathering at your place?  Here are some recipes that are great for the grill or a cookout.  The photo above was taken with my iPhone Hipstamatic App, July 4th last year right before the fireworks started in downtown Duluth, MN.

Happy Fourth of July!!
Lindsay Lou

Old Bay Peanuts (I’ve heard they are great with beer)

Side Dishes
Cinnamon Applesauce
Creamy Coleslaw
Tomato Cucumber Salad

Main Dishes
The Juiciest Burger (trust me this is the best burger I have ever had)
Grilled Pork Tenderloin Sandwiches (one of the best dishes from the grill)
Tomato Bruschetta Burger with Pesto

Strawberry Tart (no tart pan? No problem, make this as a pie.)
Cheesecake dip (serve with fresh fruit and graham crackers)
Caramel Brownies
Apple Brownies
Oreo Truffles  or Peanut Butter Cookie Truffles (don’t let the title fool you – these are easy to make and a definite crowd pleaser)
Chocolate Oatmeal No Bake Cookies (The perfect cookie when you don’t want to turn the oven on)
Dark Chocolate Peanut Butter Cupcakes 


The Juiciest Burger

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During the same America’s Test Kitchen Episode that these fantastic onion rings were featured on, so was this amazing juicy burger.  This is a burger you can cook well done and juice drips from it with each bite.  You see the perfect, juiciest burger has been an issue in our house maybe not so much as something we wondered if it really existed.  Well, I am here to tell you it does.  Why is it so juicy?  Well they use a panade – which is a fancy word for a mix of bread and milk, the same reasoning behind meatloaf being so moist. Make sure to make the indentation in the patties, this helps to ensure your burger doesn’t bubble up in the middle.  Matt couldn’t be more excited about this recipe and during the ATK episode he took copious notes.  Although I am typing this up and editing the recipe a bit this is all Matt, with love from the grill.

This recipe mentions a chimney starter. Here is a link on what it is and how to use it*:

The Juiciest Burger 
Makes 4 hamburgers

1 slice white bread, high quality, crust removed, ¼ inch squares
2 Tablespoons skim milk
½ teaspoon kosher salt
¼ teaspoon pepper
1 clove of garlic, minced
2 teaspoons of A1 sauce (original)
1 1/2 pounds 80/20 ground beef


1.  Mix bread, milk, salt, pepper, garlic, and A-1.  Mash ingredients into a paste.

2.  Add meat to the bread mixture, mixing by hand.
3.  Section meat into four parts and throw each section of meat back and forth between your hands to form a patty (you could also use a burger press) that is 1 inch thick with a 3/4 inch recessed area in the middle.
4.  Use a full chimney of charcoal and spread hot coals to half of the grill.
5.  Using tongs, wipe the hot grill with a paper towel dipped in olive oil.  

6.  Cook burgers 2-4 minutes per side over the coals and grill your buns on the cold side of the grill.  IMPORTANT:  two minutes prior to removing burgers from the grill put cheese on and place a piece of tented foil or an aluminum pie pan over the burgers to help melt the cheese.  
Lindsay Lou and Matt
Source:  America’s Test Kitchen on PBS
*This is not a paid advertisement for weber they just have this fancy schmancy grill tool and the instructions on how to use it.  

Grilled Pork Tenderloin Sandwiches

I can’t believe July is almost here – June has just flown by!  With the Fourth of July coming up I wanted to post some of our favorite recipes for the grill.  I’ll start with my favorite pork tenderloin recipe and possibly one of my favorite recipes for the grill.  

The spice rub for this pork is phenomenal – I just I doubled the spice rub from the original recipe to cover both tenderloins.  I would recommend using a meat thermometer to ensure your pork is cooked thoroughly.  We usually grill the pork but recently we had inclement weather and I had to cook the pork in the oven, which worked just as well.   In fact, we poured the pan juices over the cooked pork – wow I had no idea this recipe could get any better 😉
Grilled Pork Tenderloin Sandwiches
¼ cup hot jalapeño jelly
1 teaspoon water
2 Tablespoons paprika
2 – 3 teaspoons salt
2 teaspoons granulated sugar
2 teaspoons light brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground black pepper
2 – 2.5 pounds(1 pound each) pork tenderloin, fat trimmed
cooking spray
¼ ranch dressing
¼ cup sweet tomato-based barbecue sauce
kaiser rolls or hamburger buns
1.   Heat grill to medium-high heat or preheat oven to 425F.  If cooking in the oven coat a baking sheet with sides with cooking spray. 
2.   Mix jalapeño jelly and water in a bowl with a whisk or fork and set aside.
3.   Remove pork tenderloin from package, rinse, and pat dry. 
4.   Mix paprika, salt, granulated sugar, brown sugar, chili powder, cumin, and black pepper.  Coat pork tenderloins with mixture.   If grilling go to next step, if cooking in the oven go to step 6.
5.   For Grilling:  grill 15 minutes, turning occasionally. Brush jelly mixture and cook until pork reaches 155F on a meat thermometer, about 5 minutes.  Remove pork, cover, and let sit for 15 minutes.  Go to step 7. 
6.   For Cooking in the oven:  Place pork on a cookie sheet with sides and cook for 15 minutes.  Coat pork with jelly mixture and turn.  Cook for an additional 25 minutes or until pork reaches 155F.  Remove pork, cover, and let sit for 15 minutes. 
7.   Slice pork in ½ inch pieces. 
8.   Mix barbecue sauce and ranch.
9.   Place pork on buns and top with ranch mixture. 
Lindsay Lou
Source:  Slightly adapted from Cooking Light