Sizzlin’ Summer BBQ Ideas

July 26, 2022July 27, 2022

Summer BBQ Ideas at The Stationery Studio There is still plenty of summer left to enjoy outdoor get togethers. We’ve put together some of our favorite ideas from recipes to gear to help you host a fun BBQ to celebrate summer or just a great excuse to get together!

Barbecue Spiced-Rubbed and Sauced Chicken

This recipe can be found in The Barbecue Bible Personalized Leather Book by Steven Raichlen. This book is full of great grilling recipes and also makes a great gift for someone who loves to BBQ!

RECIPE NOTES

Yield: 3 to 4 servings
Method: Direct grilling

INGREDIENTS

For the chicken:

2 to 3 chicken breasts, each cut into 1 ½-inch pieces
1/4 cup of barbecue rub
1/2 cup of barbecue sauce
Oil for the grill grate

For the veggies (pick your favorite):

1 red onion, peeled and cut in quarters or sixths
2 to 3 bell peppers cut into 1 ½- to 2-inch pieces
1 cup small to medium cremini mushrooms
Extra virgin olive oil
2 tablespoons barbecue rub

You’ll also need:

2 to 3 hardwood chunks or 1 ½ cups wood chips, soaked and drained; flat metal skewers, instant-read meat thermometer; basting brush.

RECIPE STEPS

1: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well. Add wood chunks or chips to the fire (or smoker box if using a gas grill).

2: Season the chicken pieces on all sides with the rub. (Optional: Lightly oil the chicken pieces to help the rub adhere to the chicken.)

3: Place all the veggies in a mixing bowl and drizzle with olive oil, then season with the barbecue rub.

4: Slide the chicken pieces and veggies onto the metal skewers. Place the chicken and veggies on separate skewers as they have different cooking times.

5: Grill the veggies 2 to 3 minutes a side for a total of 5 to 6 minutes. Grill the chicken on each side for 2 to 3 minutes. Baste the chicken with barbecue sauce and grill for an additional 1 to 2 minutes per side.

6: Remove the grilled veggies and chicken skewers from the grill. Use a grill glove to hold the skewer when removing the chicken and the veggies since the metal skewers will be hot. Optional: Sprinkle the chicken kebabs with additional barbecue rub, if desired.

7: Serve immediately.

Personalized Wood Cutting Board

Our personalized maple cutting board is a versatile board for summer entertaining. It can be used for grilling, a charcuterie board or even a serving board. Our board was featured in USA Today as a must-have board for good reason!

Limoncello Collins

If you are looking for a delicious summer cocktail, we are totally inspired by this Limoncello Collins recipe we found on foodandwine.com. We suggest our personalized Tritan drinkware to serve your drinks for outside entertaining. They look like real glass but are shatter-resistant.

Ingredients

16 ounces limoncello (lemon-flavored liqueur)
12 ounces gin
8 ounces fresh lemon juice
24 paper-thin lemon slices
Ice
16 ounces chilled club soda
8 mint sprigs

Directions

In a pitcher, combine the limoncello, gin and lemon juice. Cover and refrigerate until chilled, at least 2 hours. Press 3 thin lemon slices against the inside of each of 8 collins glasses. Add ice to the glasses. Stir the limoncello mixture and pour it into the glasses. Stir 2 ounces of club soda into each drink and garnish with a mint sprig.

Strawberry Shortcake

A great dessert for summer is strawberry shortcake. We found this recipe on loveandlemons.com and it would make a wonderful dessert at a BBQ with it’s fresh lemon and strawberry flavors.

Strawberry Shortcake

Prep Time: 10 mins

Cook Time: 17 mins

Chilling Time: 20 mins

Serves 8

Ingredients

Lemon Cornmeal Biscuits

2 cups all-purpose flour
¾ cup medium-grind cornmeal
⅓ cup cane sugar
2½ teaspoons baking powder
¾ teaspoons sea salt
½ cup coconut oil, hardened and cut into small pieces
2 tablespoons lemon zest
2 tablespoons lemon juice
2 eggs, beaten
¼ cup almond milk, more for brushing
Coarse sugar, for sprinkling, optional

for assembly

3 cups strawberries, sliced
2 cups whipped cream
Mint leaves, optional

Instructions

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Using your hands, work the coconut oil in until the mixture resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk and mix until just combined. The dough will be more moist and pliable than traditional biscuit dough.
Turn the dough out onto a lightly floured piece of parchment paper and pat into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until 1-inch thick. Freeze for 20 minutes.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Remove the dough from the freezer and use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out 8 1-inch thick biscuits. Place the biscuits on the baking sheet.
If desired, brush the tops of the biscuits with a little almond milk and sprinkle with coarse sugar.
Bake 16 to 18 minutes or until golden brown around the edges.
Assemble the strawberry shortcakes with the biscuits, strawberries, cream, and mint, if desired.