Back Deck Recipes: Summer Barbeque

Published in the July 2019 Issue July 2019 Multimedia

Drink: Strawberry Lemonade

Recipe by David Anthony Tate

Ingredients:

8 large strawberries, halved

2 tablespoons white sugar

7 cups water, divided

1 cup white sugar

2 cups freshly squeezed lemon juice

 

Directions:

Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.

Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.

 

Side Dish: Southern Potato Salad


Recipe by SONGLADY

Ingredients:

4 potatoes

4 eggs

1/2 stalk celery, chopped

1/4 cup sweet relish

1 clove garlic, minced

2 tablespoons prepared mustard

1/2 cup mayonnaise

Salt and pepper to taste

 

Directions:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

 

Dinner: Barbeque Ribs


Recipe by SEEsign

Ingredients:

4 pounds pork spareribs

1 cup brown sugar

1/4 cup ketchup

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup rum

1/2 cup chili sauce

2 cloves garlic, crushed

1 teaspoon dry mustard

1 dash ground black pepper

 

Directions:

Preheat oven to 350 degrees Fahrenheit. Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.

In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

Preheat grill for medium heat. Position grate four inches above heat source.

Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

 

Dessert: Fudge


Recipe by Dana

Ingredients:

3 cups semisweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1/4 cup butter

1 cup chopped walnuts (optional)

 

Directions:

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.

Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

 

These recipes are shared at AllRecipes.com. Check out more on our Pinterest page! (www.pinterest.com/houseboatmag)

 

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