Hello and welcome to a Sunday edition of Kelly's Kitchen. Usually, we post on Saturdays, but we're running a special edition today in anticipation of the upcoming holiday weekend. We've got a fun and delicious post today: a Memorial Day BBQ roundup.
Below, I've collected 6 of my favorite recipes perfect if you're hosting a BBQ this Summer. If you're interested in making any or all, just follow the links for the full recipe card.
Kelly is sharing 6 Memorial Day BBQ recipes perfect for Summer.
You can get the full recipe card for a dish by clicking the link at the end of each section
Today we have Alex’s recipe for Butter Burgers. Butter makes everything better, and these burgers are no exception! You might be surprised how far a little butter in the center of a burger patty goes toward producing a rich, juicy and tender burger.
We are using a chipotle compound butter, which you might recall from the Tequila Shrimp we made a few weeks ago. Regular butter works just as well, but a compound butter just adds that little bit of extra. Let’s get right to it: Djalali’s Best Butter Burgers!
Today we are keeping things super-simple with easy Grilled Steak Fajitas. The marinade we are whipping up for the flank steak is really what makes this fajita recipe special. With citrus, garlic, cilantro and a variety of spices – the flank steak is so well-seasoned, tender and juicy. Let’s get right to it!
We are making our way toward Memorial Day with a great cookout main dish: South Carolina Pulled Pulled Pork. The hallmark of South Carolina barbecue is the mustard-based sauce. It’s tangy and light, perfectly complimenting the sweet smoky pork. We are making sandwiches, but it’s so good all on its own with a side of coleslaw. Let’s get to the recipe!
Today’s post is a bit of an experiment; we wanted to see and taste the differences between ribeye steak cooked using three different methods: Sous Vide, Pan-Seared and Grilled on the barbecue. We have three bone-in ribeyes from a local farm here, in the Athens area. All three are identical in size and thickness. Let’s get right to it!
This long Memorial Day weekend is the unofficial kick off to summer and Alex and I are all too happy to be cooking outside more often as the weather warms up and the days are long. Today I have a great recipe for Beer Poached Bratwurst with Peppers and Onions. This recipe is super simple, perfect if you need a last minute Memorial Day dish. The Brats soak up the beer flavor and hold onto it, making the sausages juicy and tender – a quick sear on the grill finishes them off. Let’s get to the recipe!
Last week, I showed you how to make egg fried rice with pulled pork. Today, we’re gonna pull out the big guns and try our hand at Texas brisket. On the scale of easy-to-hard, last week’s cook was relatively easy. Today’s… well, it’s hard.
If you’re into BBQ, brisket is basically the Holy Grail. Pit masters spend a lifetime perfecting their recipes. (Check out Franklin BBQ for example.) And if you like meat, there’s nothing quite like a well-cooked one. I’ve been smoking meat for about two years now, and brisket has historically been the biggest pain in my you-know-what. I have ruined so many, it’s embarrassing. But not today. Not today.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 47, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.