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Summer BBQ Menu and Summer Recipe Inspiration Link Party

What? Recipes at DIY Show Off? Well, cooking is a do-it-yourself process, right? In our home, my husband does the cooking (not because I can’t but because he really enjoys it). We host a lot of dinner parties, summer cook outs and picnics and recently held a Mother’s Day BBQ (see the beautiful chandelier planters our guests and I made). Oops…back to HIS passion FOOD! and the reason for today’s blog post…our BBQ menu and a Summer Recipe Inspiration Link Party. Our BBQ menu included:

Summer BBQ Menu

We’re new to sharing recipes (and taking food photos too). Let us know if you have any questions. 

Pictured above:

  1. Pulled Pork Sandwiches (recipe below)
  2. Fresh Crunchy Vinegar Cole Slaw (recipe below)
  3. Fresh baked buns (add pulled pork and coleslaw)
  4. Dill Red Potato Salad (recipe below)
  5. Pineapple Orange Trifle (recipe below)
Smoked Pulled Pork
Serves 15
This recipe utilizes a Big Green Egg for smoking which makes the smoking process easier, with only loading charcoal one time and cooking for up to 18 hours or more.
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Pulled Pork Ingredients
  1. 3-5 lb. pork shoulder
  2. 1 bottle of Allegro Marinade
  3. 1 bottle of Heinz Hot Relish (12 oz)
Smoking Ingredients
  1. Royal Oak Natural Lump Charcoal
  2. 6-8 hickory chunks soaked in water and 1/2 cup vinegar.
This is what I do
  1. Using a jaccard* or sharp knife, poke multiple holes in the pork shoulder, top and bottom. This will help the marinade penetrate the meat. Place pork into large resealable bag. Add Allegro marinade and squeeze out the air in the bag. Allow to marinate for 3 days.
  2. Ready the fire on your smoker. I use Royal Oak Natural Lump Charcoal. Get the smoker to a temperature of 220 degrees. Use about 6-8 hickory chunks soaked (covered) in water and about 1/2 cup of vinegar. Place hickory chunks on the coals. Place a large turkey roasting pan filled with water on the grid above the coals. Next place the pork shoulder on a grid above the water. Insert a remote meat thermometer set to go off when the meat reaches 190 degrees. Estimate time to be approximately 11.5 hours.
  3. After that time frame, wrap meat in foil and continue cooking for another 3-5 hours when temperature reaches 220 degrees.
  4. Remove pork shoulder and pull apart. Add about 1/2 bottle of the hot relish. Mix and pull and mix.
  5. Serve on buns with vinegar cole slaw.
Notes
  1. *jaccard is a meat tenderizing tool
DIY Show Off ™ - DIY Decorating and Home Improvement Blog http://diyshowoff.com/

Believe it or not, this vinegar cole slaw is requested at every family gathering! Try it!

Vinegar Cole Slaw
Family favorite requested at every picnic gathering. Serve on a bun with pulled pork or as a summer side dish.
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Ingredients
  1. 3 ribs of celery (sliced thin or minced)
  2. 1 head of cabbage (sliced thin)
  3. 1 full sprig of dill (minced)
  4. 1 full sprig of parsley (minced)
  5. 4 small red/orange/yellow bell peppers (chopped)
  6. 2 tsp. sugar
  7. 2 tsp. Kosher salt
  8. 1/2 cup vinegar
  9. 1/4 cup olive oil
  10. optional: chopped radishes, green onion
Instructions
  1. Combine all ingredients in a very large bowl. Cover and let sit 2 hours. Toss and serve.
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Red potatoes, dill, olives? Delicious! 

Dill Red Potato Salad
A yummy spin on potato salad.
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Ingredients
  1. 5 lbs. red potatoes
  2. 6 jumbo eggs (hard-boiled and sliced)
  3. 3 stalks (ribs) celery
  4. 1 cup salad olives
  5. 4 green onions (minced)
  6. 1 bunch fresh dill (minced)
  7. 1 1/4 cup real mayonnaise (Hellman's preferred)
  8. 3 tablespoons dijon mustard
  9. fresh cracked pepper to taste
  10. smoked paprika
Instructions
  1. Boil red potatoes in salted water with skins on until tender. Drain. Cut potatoes into chunks. Combine the rest of the ingredients and sprinkle with smoked paprika. Cover.
Notes
  1. Serve warm or cold.
DIY Show Off ™ - DIY Decorating and Home Improvement Blog http://diyshowoff.com/

Easy and perfect for summer time!

pineapple-mandarin-orange-trifle

Pineapple Orange Angel Food Cake Trifle
Yummy fruity summer trifle dessert.
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Ingredients
  1. 1 box angel food cake mix
  2. 1 - 20 oz. can of crushed pineapple
  3. 1 - 11 oz. can (or larger) of mandarin oranges
  4. 1 container of Cool Whip
Instructions
  1. Spray 9x13 glass baking dish with cooking spray. Set aside. Combine angel food cake mix and 1 20 oz. can of crushed pineapple (with juice). Bake at 350 degrees for 25 - 30 minutes. Let cool.
  2. Cut cake into serving size pieces. In a trifle dish, layer cake, Cool Whip and mandarin oranges. Serve. Refrigerate.
Notes
  1. *Original source for the pineapple/angel food cake is unknown.
Adapted from All Recipes
Adapted from All Recipes
DIY Show Off ™ - DIY Decorating and Home Improvement Blog http://diyshowoff.com/
All of that food serves our family gatherings of 15-20 people with plenty to eat, decent serving sizes and even seconds (in some cases thirds!).  
 
Summer Inspiration: Recipes! It’s a link party and you’re invited to share your favorite summer recipes!

summer-Inspiration-Recipes

Party Etiquette:

DIY Show Off
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1. Please link up any project, old or new, that relates to the party theme: Summer Recipes only. Any links not related to the theme will be deleted. Your link shows on the link party on all four blogs shown above!

2. Please include the party button or a link to this post on your summer recipe blog post OR share the party via Facebook or Twitter to help spread the word! Thank you!

This is the first time I’ve shared Russ’ cooking and an entire event menu all in one spot. I can guarantee you he’s reading the comments so, what do you think? Curious as to what my chef cooks for me more often? Something you’d enjoy seeing more of? 

For more summer recipe inspiration, visit these blog friends listed below:

and Thank you so much to Melissa from The Happier Homemaker for organizing this awesome summer series and for inviting me to participate! So fun! See the FULL Summer Inspiration series:

Summer-Inspiration-Link-Party

CRAFTS:

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