What are your favorite cookout dishes?

I am planning out the menu for my first cookout coming up this weekend, and thought this would be a fun question to put out here (also never hurts to pick up some new ideas ).

Smoked tomato s stuffed with mushrooms & goat cheese. Smoked white pizzas.

Fajitas.

I am planning out the menu for my first cookout coming up this weekend, and thought this would be a fun question to put out here (also never hurts to pick up some new ideas ).

Mandy,

We do a lot of "Q-ing"...honest to goodness slow smoked BBQ. Generally by the time I'm done slaving over a 250 degree smoker for 8 plus hours the LAST thing on my mind is meat. I'm talking to the extent where I often don't even eat my own BBQ. Anyway, my FAVORITE cookout dishes are a cold fruit soup and/or Becky's Creme De Menthe dessert. You can find a bah-jillion recipes for cold soup on the net, I prefer Strawberry or Peach. I can send you Becky's Cream De Menthe dessert recipe if you like...It absolutely ROCKS. Another recipe I positively can't wait to try (and may even spring on some folks at the next BBQ contest) is a Watermelon Gazpacho. Hell, just the NAME sounds like summer. Here is the recipe I'm considering:

* 2 cups 1/4-inch-diced watermelon
* 2 cups orange juice
* 2 tablespoons extra-virgin olive oil
* 1 seedless cucumber, cut into 1/4-inch dice
* 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
* 1 small onion, cut into 1/4-inch dice
* 2 medium garlic cloves, minced
* 1 small jalapeno pepper, seeded and minced (optional)
* 3 tablespoons fresh lime juice
* 2 tablespoons chopped fresh parsley, basil or cilantro
* Salt and freshly ground black pepper

DIRECTIONS

1. Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Mandy,

We do a lot of "Q-ing"...honest to goodness slow smoked BBQ. Generally by the time I'm done slaving over a 250 degree smoker for 8 plus hours the LAST thing on my mind is meat. I'm talking to the extent where I often don't even eat my own BBQ. Anyway, my FAVORITE cookout dishes are a cold fruit soup and/or Becky's Creme De Menthe dessert. You can find a bah-jillion recipes for cold soup on the net, I prefer Strawberry or Peach. I can send you Becky's Cream De Menthe dessert recipe if you like...It absolutely ROCKS. Another recipe I positively can't wait to try (and may even spring on some folks at the next BBQ contest) is a Watermelon Gazpacho. Hell, just the NAME sounds like summer. Here is the recipe I'm considering:

The Watermelon Gazpacho sounds absolutely fascinating, I have not really seen a recipe quite like that before...I think I may have to try it tomorrow! I would like the Creme De Menthe recipe if you don't mind, thank you. I am planning on making homemade blackberry cobbler (I am hiking in this afternoon to pick a huge haul of wild ones from my favorite spot to get them), but had thought of making a second item as not all people like berries. Among other items up for consideration are grilled pork tenderloin and I do believe I will make my inaugural attempt at the yummy sounding wings that Marsha L had posted some time ago. A friend and I will also be going to the St. Matthew's Farmer's Market in the morning to see what kind of goodies we can find.

Well now that I'm getting excited about my get together tomorrow, here's a thought...what does everyone think about an Offline cookout sometime in the next couple of months? Basically a potluck gathering in one of our great local parks maybe, with everyone possibly signing up for various offerings. With as many great cooks as there are on here, this could be one heck of a meal in my opinion!

Well now that I'm getting excited about my get together tomorrow, here's a thought...what does everyone think about an Offline cookout sometime in the next couple of months? Basically a potluck gathering in one of our great local parks maybe, with everyone possibly signing up for various offerings. With as many great cooks as there are on here, this could be one heck of a meal in my opinion!

One Heck-O-Fine idea! Why don't you post question on Offline forum?

I'd participate.

Well now that I'm getting excited about my get together tomorrow, here's a thought...what does everyone think about an Offline cookout sometime in the next couple of months? Basically a potluck gathering in one of our great local parks maybe, with everyone possibly signing up for various offerings. With as many great cooks as there are on here, this could be one heck of a meal in my opinion!

Interesting you should bring that up, Mandy, because great minds think alike! Click here!

I bring this dessert to every family cookout, and I leave with crumbs. It really couldn't be any more easy or delicious.

* 1 tube (18 ounces) refrigerated chocolate chip cookie dough
* 1 package (8 ounces) cream cheese, softened
* 1/2 cup sugar
* 1 egg

Directions:
Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan.
In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 12-16 servings. Editor's Note: 2 cups of your favorite chocolate chip cookie dough can be substituted for the refrigerated dough.

This recipe is incredibly easy to double, and any kind of cookie dough will work. I'm partial to white chocolate macadamia nut.

My family usually demands that I bring my potato salad to any gathering...As a matter of fact I just made a big batch for my cousin's daughter's graduation party.

Here's as close to a recipe that I have....

5# potatoes (peeled and cut into 1/2 inch chunks)
3 stalks of diced celery(about 1 cup)
1/3 cup diced red onion
1/2 cup diced red pepper
1/3 cup sliced scallions
1# bacon cooked and rough chopped
2 T dry ranch mix(about 1/2 a package)
1/3 cup(about 1/2 jar) Durkee's Sauce
1/3 cup whole grain mustard of your choice(I like Woebler's hot and sweet)
6 grated hard boiled eggs
Mayonnaise(I just eyeball this...maybe 2 cups or so)

In large pot bring potatoes to boil until al dente'. when the potatoes are almost done add the peppers, celery, and red onions to the pot and cook for about a minute. drain and rinse. Put in large bowl and cool in fridge for about an hour. When chilled add all remaining ingredients reserving a little bacon and scallions and mix well and season with salt and pepper. Garnish with remaining bacon and scallions and paprika or my new favorite seasoning Bacon Salt and enjoy!

Creme de Menthe Dessert

Allow 4 hours freezing time before serving.

Crust:

18 Oreo Cookies
1 Stick Unsalted Sweet Cream Butter, melted and cooled.

Filling:

1 Pint Heavy Whipping Cream
1 7-0z Jar Marshmallow Cream
1/4 Cup Creme De Menthe
Few drops of green food coloring

Pulverize Oreo Cookies in food processor to fine crumbs. Mix with melted butter until well blended.
Reserve about 1/3 cup of mixture and set aside. Pat rest of mixture in bottom of 13x9 pan, sprayed with a little Pam, Chill about 5 minutes in freezer.

For filling, whip marshmallow cream and creme de menthe together in a bowl, until well blended and smooth. Add a few drops of green food coloring and blend well. Set aside.

Using the whip attachment of a mixer, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream de menthe mixture, until well blended. Spread evenly over the Oreo crust and sprinkle with reserved crumb mixture. Cover and freeze about 4 hours or until set. Cut into squares and enjoy.

Tips: I chill my metal mixer bowl and mixer whip attachment in freezer before making the whipped cream. I also chill the heavy cream in the freezer for a few minutes before using.

You can increase the Oreo/butter ratio if you like a thicker crust.

If using clear creme de menthe you will need the green food coloring to give the dessert a nice green minty color.

I have also topped the squares with a dollop of whipped cream and an Andes Mint or a swirl of shaved dark chocolate before serving. Of course it is good just on its own seved as is.

Becky Pearson

I love cooking on the grill. Some of my favs are brats, boiled in beer first, and cooked slowly. Grilled German potato salad on the side, and kraut, of course. I used to smoke the kraut on the grill, and add bacon, but now I generally just add the bacon. Also love steaks, a no brainer, but yum! Grilled pizza is really fun, and the crust gets that wood-oven flavor (if you use wood chips or wood charcoal, anyway). I could go on and on, but I won't. Tonight, I'm grilling big sea scallops marinated in a cilantro vinaigrette, and grilled sweet potatoes with ancho chili powder (weather permitting). For something a little different, as a side dish, I sometimes grill large slices of green tomatoes. I just put some salt and pepper, and a little bit of sugar on them. Creates a nice caramelization, and they're good!

I'm going to skip all meat-related dishes, because their are just too many to even begin to think about, much less list.

As a side, I'd say my favorite is grilled polenta cakes. You can cook the polenta a day or two in advance, put it in a casserole, and just cut out individual cakes for the grill.

Dan you are THE MAN!! I made this potato salad last night and it should be considered it's own food group.
Wow! Thanks for the recipe!

Thank you for the great recipes Steve. My friend even told his mother in Washington state about the Gazpacho and she also wants the recipe now. I was sad that I didn't have enough time to make the Creme de Menthe but it is at the top of the list for our next gathering. I did try out a pork tenderloin recipe of Alton Brown's that I saw on Good Eats, and that was the hit of the cookout! People were arguing over seconds, and I had made two pounds of it to begin with! Chipotle, honey, and lime go into the marinade and give it great flavor. I have been told that it is now mandatory for all future cookouts this summer http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe/index.html