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BOOZY RECIPES FOR YOUR SUMMER COOKOUT

Posted by Faith Bennett on July 25, 2018

In Summer Wine, Craft Beer, Cookout

Looking to host a summer cookout that will decidedly leave your guests in utter awe of your culinary skills? Look no further. We have the ultimate lineup of mouthwatering, finger-licking food, with our personal favorite twist – booze. 

Summer Cookout  (2 of 11)

Before we cut into these juicy recipes, we feel the need to provide you with a couple pro tips from our cookout experiences.

  1. Always wear your favorite six-pack printed apron while oven-side. Without it, your culinary mastership may be second-guessed.
  2. Libations are key. A drink before the party kicks off is recommended, but ones during are crucial. Find your perfectly, paired summer cookout cocktails here.

Yes, we only gave two main tips to stick with. This isn’t due to laziness, it’s because we like to keep it simple and we’re hungry.  

So, let’s dig into these recipes with fork in one hand and a cocktail in the other.

Charleston Mix Party Dip

Southern charm your guests the Charleston way.
Summer Cookout  (7 of 11)

  • (2) 8 ounce packages of cream cheese, softened
  • ½ cup Fresh & Veggie Charleston Mix add link
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 bunch scallions, finely chopped
  • Raw veggies to serve

Combine all ingredients except scallions in mixer and blend until smooth. Transfer to a large bowl and fold in scallions. Cover the mixture and refrigerate overnight.

Heartland Marinated Steak

Win[e] the table over with this succulent cut.

Summer Cookout  (2 of 5)

  • ½ cup Fetzer Cabernet Sauvignon 
  • 4 teaspoons coarse grind pepper
  • 2 teaspoons seasoned salt
  • 2 teaspoons ground sage
  • 2 tablespoons olive oil
  • 4 ribeye strip steaks (about 8 ounces each)

Combine wine with pepper, seasoned salt, sage and olive oil. Marinate steaks in shallow pan 1-4 hours, turning occasionally. Grill over hot coals, four minutes on each side for medium-rare, or longer to taste.

Grilled Ale Potatoes

Modified from Draftmag.com

Beer infused potatoes? Ale get use to that.

Summer Cookout  (9 of 11)

  • 28 ounces honey gold potatoes, sliced into halves
  • 4 ounces Fat Tire Amber Ale
  • 4 tablespoons olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 2 tablespoons malt vinegar
  • Pinch of kosher salt
  • Pinch of freshly ground black pepper
  • 6 ounces bacon, cooked and chopped
  • 1 tablespoon chopped flat-leaf parsley
  • 2 teaspoons chopped fresh thyme

Place the potatoes in a pot and cover with cold water. Bring to a boil, then cook  uncovered, about 4 minutes until tender but still firm. Strain remaining water from the potatoes and cool. In a separate bowl combine the beer, oil, garlic, shallots and vinegar, then mix. Marinate potatoes in mixture for minimum of two hours.

Remove potatoes from marinade and season with salt and pepper. On a greased grill on medium-high, grill potatoes with the lid closed until brown on all sides for about 10 – 15 minutes. Add remaining marinade to a saucepan and bring to a boil. Place potatoes on a platter and drizzle hot marinade on top. Garnish with chopped bacon and herbs.

Beam and Brown Sugar Glazed Carrots

Modified from www.seriouseats.com

We don’t carrot all if you splash a little bourbon in.

Summer Cookout  (10 of 11)

  • 1 1/2 pounds small spring carrots with tops trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoons smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup Jim Beam Bourbon
  • 1/4 cup dark brown sugar
  • 2 tablespoons quality butter, cut into chunks
  • 2 tablespoons freshly squeezed orange juice

Preheat oven to 375°F. Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper. Roast for 30 minutes or until carrots are tender when pierced with a fork.

While carrots are roasting, place bourbon in a small saucepan over medium-high heat. Bring to a simmer and cook until bourbon is reduced by half, about 4 minutes. Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Toss carrots in warm glaze and serve immediately.

These spirited recipes are sure to be a crowd pleaser. Get the gang together and throw the cookout of the summer! Find more summer recipes here

P.S. No need to make an extra trip, we have delivery!