The gardens are planted, the lawn games are all set up and everyone is ready to fire up the grill. From burgers to dogs, corn and steaks – getting creative with the BBQ might be just the thing you need to spice up your summer dinner party. And in honor of today being the SHOP.COM Groceries launch, I wanted to share my favorite BBQ party ideas. The best part is that you can buy all of you dry goods in bulk and shop by cuisine, setting the party theme in advance! You can have Asian one day and Mexican the next.
For some reason a lot of BBQ food tastes even better when it’s hot off the grill – and depending on just how innovative you get or if you live in a warm climate, you may want to run that grill year round. Take a look at these creative bbq dishes and don’t be afraid to try something totally new. Who knows, it might be the hit of the party.
Starters
Artichokes – want to really impress the crowds with a delicious appetizer? Try throwing an artichoke on the grill with some aioli to dip.
Garlic Aioli Dip Recipe
- 3/4 cup mayonnaise
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Grilled Pineapple – a little sweet, a little salty, grilled pineapple will blow your BBQ guests away.
Have you ever tried grilled salad? Get out of your comfort zone with this one – you won’t believe how delicious this can be. And don’t forget to add your favorite dressing!
Entrées
For something light and refreshing, but still filling, try grilling up some squid this summer.
Your BBQ guests will never leave when they realize you’re serving grilled pizza at this summer soiree.
Skip the burgers and dogs in exchange for Spiced Island Grilled Pork Chops.
Have you ever thought about throwing your cast iron skillet on fire, this rosemary and potato cake recipe might be the perfect way to start.
Ingredients:
- out 1 tbsp. chopped rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 1/2 pounds Yukon Gold potatoes
- 1/4 cup extra-virgin olive oil
Directions:
- Heat grill to medium-low (350° to 400°).
- Combine 1 tbsp. chopped rosemary, the salt, and pepper in a small bowl. Peel potatoes and put in a bowl of water. Coat a large cast-iron skillet with 1 tbsp. oil. Using a mandoline or knife, cut half the potatoes into 1/8-in. slices and arrange them in tightly overlapping circles in skillet. Sprinkle with half of salt mixture. Repeat with remaining potatoes and salt mixture, making a second layer. Drizzle remaining 3 tbsp. oil over potatoes, shaking pan to distribute it well. Press potato cake with hands to compact.
- Cook potatoes with grill lid down until well browned on bottom (lift edge with a spatula to check), 35 to 40 minutes. Remove from grill. Loosen potatoes with a wide spatula. Invert a platter over pan, carefully hold both together (use oven mitts), and invert potato cake. Scatter a little more chopped rosemary over potatoes, plus rosemary flowers if you like. Cut into wedges.
- Make ahead: Keep potato cake warm in pan or on platter in a 200° oven up to 1 hour.
Dessert
You aren’t going to believe this one, but before you serve your traditional strawberry shortcake, slice the angel food cake and throw it on the grill. If you want to get super creative, add some grilled peaches to the mix with wine jelly.
OK, those are my picks for creative bbq dishes to try this summer, what are yours?
