Smokers

A simple cocktail featuring blackberry and basil is the perfect summertime refreshment. This recipe from Chrissie from Off the Eaten Path makes two servings, but it can easily be modified to fill a pitcher to be party-friendly. A mocktail version can be enjoyed by everyone by omitting the gin.

What you need:

• 12 Blackberries
• 6-8 Basil leaves
• Juice of 2 limes
• 2 Tbsp. honey
• 4 oz. Gin
• Seltzer water or club soda
• Ice

1. Muddle the blackberries, basil, lime juice, and honey in a cocktail shaker.
2. Add gin.
3. Add ice to the shaker and shake until well combined.
4. Fill two glasses with crushed ice.
5. Strain mixture into the two glasses (or if you don’t mind the muddled bits, pour into two glasses).
6. Top with seltzer water.

Sun Tea

A cool glass of iced tea is best enjoyed outdoors in the summertime, and this drink recipe from Deanna from Teaspoon of Spice is literally brewed by the sun! Flavored with fresh mint and orange slices, this iced tea is naturally delicious.

What you need:

• 1 Large pitcher
• 10-12 Tea bags (depending on how strong you like your iced tea)
• 3 Medium oranges, sliced
• Bunch of fresh mint left
• 1 Gallon of water
• Ice

1. Place the tea bags, orange slices, and mint in bottom of a large pitcher.
2. Fill pitcher with water.
3. Cover pitcher with plastic wrap or lid and place outside for at least 4 hours on a sunny or warm day.
4. Bring inside and strain the tea.
5. Serve with ice.

Garlic and Herb Smoked Potatoes

A potato side dish is a necessity at any backyard BBQ, and this recipe from Amanda from Recipes Worth Repeating can be made in smokers, right next to the meat you already have cooking. Easy to prep, full of flavor, and quick cleanup, these garlic and herb smoked potatoes are the perfect with any meal.

What you need:

• 1 Bag of gemstone potatoes
• 2 Tbs. olive oil
• 6 Garlic cloves, chopped
• 1/2 Tsp. dried dill
• 1/2 Tsp. dried oregano
• 1/2 Tsp. dried basil
• 1/2 Tsp. Italian seasoning
• 1/2 Tsp. salt
• 1/4 Tsp. ground black pepper
• 1 Large, resealable, plastic bag
• Aluminum foil

1. Prepare the marinade. Add the olive oil, garlic, herbs, and spices to a large, resealable, plastic bag.
2. Prepare your potatoes. Wash the potatoes well and add them to the bag. Seal it and shake until the marinade evenly coats all of the potatoes.
3. Place the bag in the refrigerator. Let marinate for a minimum of 2 hours.
4. Make a foil packet. Lay a large sheet of aluminum foil flat. Place the potatoes and 2 tablespoons of water in the center. Pull the sides to meet in the middle and fold the edges to seal the packet while leaving some air inside.
5. Place in the smoker. Smoke your potatoes for 2 hours and they are ready to serve!

Smoked Cherry Tomatoes with Basil and Goat Cheese

Amongst all the heavy food at the BBQ, this healthy and easy-to-make side brings fresh flavor and color to the table. This recipe is another from Amanda from Recipes Worth Repeating.

What you need:

• 25-30 Cherry tomatoes
• 2 Tbs. olive oil
• 1 Tbs. Balsamic vinegar
• 1/8 Cup goat cheese, crumbled and divided
• 1/8 Cup fresh basil, sliced and divided
• Salt, to taste
• Ground black pepper, to taste
• 1 Tbs. water
• 1 Large, resealable, plastic bag
• Aluminum foil

1. Combine the ingredients. In a large, resealable, plastic bag, add the tomatoes, sliced fresh basil, balsamic vinegar, goat cheese crumbles, olive oil, salt and pepper. Seal and shake well to combine.
2. Place the bag in the refrigerator. Let marinate for a minimum of 2 hours.
3. Make a foil packet. While your smoker is preheating to 225 degrees, pour the cherry tomatoes and remaining marinade onto a large piece of aluminum foil. Fold the foil around the cherry tomato mixture and form into a pocket. Add 1 tablespoon of water and seal the edges.
4. Smoke for 1 hour.
5. Top with more fresh sliced basil, goat cheese crumbles, and a bit of fresh ground pepper and you are ready to eat!

Grilled Bacon-Wrapped Asparagus

Bacon-wrapped anything is guaranteed to be delicious, and this asparagus side dish from Julie from Gimme Some Grilling is no exception! Easy preparation, simple ingredients, mouth-watering presentation- you can’t lose with this one!

What you need:

• 1 Lb. asparagus
• 6 Slices of bacon
• Salt
• Ground black pepper
• 2 Tsp. olive oil

1. Prepare the asparagus. Trim the ends to that each spear is 5-6 inches long.
2. Place the asparagus in a mixing bowl. Toss with olive oil to coat and season with salt and pepper.
3. Wrap asparagus with bacon. Use one slice of bacon to wrap 5-6 spears together and secure with a toothpick if needed.
4. Grill for 10 minutes at 350 degrees.Flip and grill for an additional 10 minutes or until bacon is crispy and asparagus is cooked through.

Grilled Vegetable and Steak Kabobs

This recipe also comes from Julie from Gimme Some Grilling. Kabobs are perfect to serve at a cookout: each kabob is like a full meal on a stick and they are a perfect, hand-held portion for guests to enjoy while mingling. Prepare the skewers beforehand, then serve to your guests fresh off the grill!

What you need:

• 1 Cup red cooking wine
• 1/2 Cup olive oil
• 4 Tsp. Worcestershire sauce
• 1 Tsp. Italian seasoning
• 1 Tbsp. garlic powder
• 2 Tsp. seasoned salt
• 1 Tsp. ground black pepper
• 1 Tbsp. dried parsley flakes
• 2 Lbs. top sirloin steak, cut into 1 in. cubes
• 8 Cherry tomatoes
• 1 Large onion
• 1 Medium green pepper
• 1 Medium zucchini
• 1 Yellow summer squash
• 2 Large, resealable, plastic bags
• 8 Metal or soaked wooden skewers

1. Prepare the marinade. Combine the wine, olive oil, Worcestershire sauce, and herbs in a small bowl. Pour half the marinade into a large, resealable, plastic bag.
2. Add the steak. Seal the bag and turn to coat the steak in the marinade.
3. Cut the vegetables (except the tomatoes) into 1 in. pieces. Place the remaining marinade into another bag.
4. Add the vegetables. Seal the bag and turn to coat the vegetables in the marinade.
5. Place both bags in the refrigerator. Let marinate for a minimum of 2 hours.
6. Prepare the skewers. Drain the marinade from the bags, keeping some for basting while grilling. Thread the meat and vegetables on the skewers in an alternating pattern.
7. Grill covered over medium heat for 10-15 minutes. Turn the skewers and baste with remaining marinade about every 5 minutes. Remove from grill when cooked to your liking and enjoy!

Smoked Mac and Cheese

The traditional backyard BBQ is known for being carnivore-oriented, but this mac and cheese with a twist from The BBQ Brothers from Cuts and Crumbles can be enjoyed by the often forgotten vegetarians at the event. Cooking this dish in smokers leaves the mac and cheese with a crispy outside, gooey inside, and added smoky flavor. This recipe gives you a delicious foundation to add mix-ins or toppings like jalapenos, bacon bits, breadcrumbs, or anything else your heart (and stomach) desires. All ingredients can be pre-cooked the night before and thrown into the smoker while you tend to the grill and wait for guests to arrive.

What you need:

• 1 Lb. (16 oz.) cooked elbow macaroni
• 1/4 Cup flour
• 1/4 Cup butter
• 3 Cups milk
• 8 oz. cream cheese, cut in small chunks
• 24 oz. Hand-shredded cheese
• Ground black pepper, to taste
• Cooking spray
• 1 8x8 Aluminum tray

1. Prepare the cheese sauce. Melt the butter in a medium saucepan, then whisk in the flour for about two minutes or until it is bubbling and browned. Whisk in the milk and bring the mixture to a boil. After it has thickened (about five minutes), add in the cream cheese and stir until smooth. Move the sauce to a heat-resistant bowl and add in your shredded cheese (here, the BBQ Brothers used a mix of half colby jack and half sharp cheddar).
2. Add the cooked macaroni. Make sure the pasta is fully drained, and fold it into the cheese sauce until evenly combined. Mix in black pepper to taste, as well as any other add-ins you desire.
3. Prepare your aluminum tray. Disposable, aluminum trays are helpful here for easy clean up and to save your dishes from smoke stains. Grease the tray with cooking spray and spoon in the mac and cheese mixture.
4. Add the vegetables. Seal the bag and turn to coat the vegetables in the marinade.
5. Place both bags in the refrigerator. Let marinate for a minimum of 2 hours.
6. Smoke for about 2 hours at 225 degrees. Because this recipe does not include any raw ingredients, cooking time and temperature do not have to be exact. The time can also be adjusted depending how smoky you want the mac and cheese to taste.

Bacon Explosion

An original recipe from The BBQ Brothers from Cuts and Crumbles, this creative appetizer is a meat-lover’s dream. The main component is the bacon-wrapped sausage, but it can be filled or topped with whatever you are craving: cheese, jalapenos, buffalo chicken, more bacon... the possibilities are endless!

What you need:

• 1 Lb. bacon (thick slived is best)
• 1 Lb. Italian sausage (any flavor you prefer)
• Your favorite BBQ sauce
• Any other toppings you want
• The BBQ Brother's All-purpose BBQ Rub
• Toothpicks

1. Construct your bacon weave. Lay 5 pieces of bacon vertically, then weave 5 pieces over and under, horizontally. Sprinkle with the rub.
2. Add sausage layer. Press in the sausage to create an even patty that extends to the outer edges of the bacon weave. Sprinkle with the rub.
3. Add desired toppings.
4. Roll it up. Use toothpicks to secure the bacon ends together.
5. Smoke the roll at 225-250 degrees. Remove when the internal temperature of the roll reaches 165 degrees (this should take about 1 hour per inch of thickness). About 30 minutes before it is finished smoking, cover it with BBQ sauce and allow the sauce to get sticky.
6. Prepare for serving. Remove the toothpicks and slice the roll into 1/4-1/2 inch rounds.