Back Deck Recipes: Labor Day Barbecue!

September 2015 Industry

Labor Day is just around the corner! If you're planning on kicking back onboard your own houseboat or a weekend rental, here are a few recipes to try out that will round out the holiday perfectly.

Appetizer: Grilled Corn on the Cob



6 ears corn

6 tablespoons butter, softened

Salt and pepper to taste


Preheat your grill for high heat and lightly oil the grate. Peel back the corn husks and remove the silk, then spread 1 tablespoon of butter and sprinkles of salt and pepper on each corn. Smooth the husks back over, tightly wrap each ear in aluminum foil, and set on the hot grate. Grill for about 30 minutes, turning occasionally, until the corn is tender.

Dinner: Crispy Fried Chicken

Recipe by Elaine O


1 (4 pound) chicken, cut into pieces

1 cup buttermilk

2 cups all-purpose flour (for coating)
1 teaspoon paprika

salt and pepper to taste

2 quarts vegetable oil for frying


Skin the chicken pieces, if preferred, and pour the flour in a large plastic bag. (add more flour if needed). Sprinkle the flour with the spices, to taste (paprika helps to brown the chicken). Dip a few chicken pieces at a time in buttermilk, then in the bag, shaking to coat them well. Set the coated chicken on a tray or cookie sheet, and cover them with a clean dish towel or waxed paper. Let them sit until the flour coating has a paste-like consistency—this is crucial for the chicken to turn out right.

Fill a large skillet (cast iron works best) about 1/3 to 1/2 full with oil and heat it until it’s very hot. Lower in as many chicken pieces as the skillet can hold, browning them in the hot oil on both sides. When they’re browned, reduce the heat and cover the skillet; let it cook for 30 minutes (the chicken will be cooked but not very crispy). Remove the cover, raise heat again and continue to fry the chicken until crispy. Drain the pieces on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts—if so, keep the fried chicken in a slightly warm oven while preparing the rest.

Dessert: Triple Berry Crisp

Recipe by Polly Giebler


1 ½ cups fresh blackberries

1 ½ cups fresh raspberries

1 ½ cups fresh blueberries

4 tablespoons white sugar

2 cups all-purpose flour

2 cups rolled oats

1 ½ cups packed brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 ½ cups butter


Preheat the oven to 350 °F and gently toss the berries and sugar in a large bowl. In a different large bowl, combine the oats, flour, brown sugar, cinnamon, and nutmeg. Cut in the butter until the mixture is crumbly. Press half of the mixture in the bottom of a 9-by-13 inch pan, spread the berries on tip, and sprinkle the remaining crumble mixture over the berries. Bake for 30 to 40 minutes, or until the fruit is bubbling and the topping is golden brown.

Check out more recipes at Houseboat magazine’s Pinterest page!

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