Conquer the Summer BBQAaron Roman | Community Writer
The barbecue is a staple of an American summer, but even while you may be a thousand miles away from home, your cooking doesn’t have to be. Here are some tips to conquer the all-American barbecue.
Meat is the hero and can make or break your event. Needless to say, executing the grilling properly is important.
Probably the most important and too often ignored rule of grilling a great steak is to let it rest once taking it off the grill. Resting allows the remaining juices within the steak to disperse evenly throughout.
While grilling the chicken, place a brick wrapped in foil on top (two if the piece is large enough). The brick will help flatten the chicken, allowing it to cook evenly while also helping to retain moisture.
Pork ribs are always a star. If you prefer to add barbecue sauce, avoid adding it until the last 10-15 minutes of grilling. Adding the sauce too early will prevent the meat from cooking all the way through and blacken the outside.
Recipe by SgtMaj Richardson
5 packs of link sausage (smoked or kielbasa)
4 cups of light brown sugar
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 pack of thick cut bacon
Cut link sausages evenly into four pieces. Mix brown sugar, cayenne pepper, and chili powder together in medium size mixing bowl. Remove pack of bacon from plastic wrap then cut in half down the middle. Rinse cut sausage pieces under water, shake, then mix into brown sugar until completely covered. Take one cut piece of bacon and wrap around sausage link. Secure bacon with a toothpick (do not use colored toothpicks). Sprinkle remaining brown sugar on top of sausages. Place bacon wrapped sausages on the grill and cook until bacon is fully cooked.
Don’t forget to add some greenery to the mix! Try this Japanese-inspired salad with crunchy ramen noodles.
Asian Napa Cabbage Salad
Recipe by Julie Fuerst
1 head Napa cabbage, chopped
6 green onions, chopped
2 medium carrots, shredded
1 red bell pepper, sliced
2 packages oriental flavored ramen noodles, broken up
7 ounces sliced almonds
3/4 cup oil
1/2 cup sugar
1/4 cup cider vinegar
1 tablespoon soy sauce
1 oriental ramen noodle seasoning packet
salt and pepper, to taste
Combine chopped cabbage, carrots, red bell pepper and green onions. Put broken up noodles on the baking sheet. Lay sliced almond on top of the noodles. Bake at 350 degrees for 10 minutes. Combine oil, sugar, cider vinegar, soy sauce, seasoning packet and salt and pepper to taste. Pour dressing over cabbage. Toss all ingredients together and serve.
Easy Tossed Salad
For added greens to your menu, toss together this easy, and delicious salad!
1 Package of spinach leaves
Quartered and diced cucumbers
Sliced red onions
Your favorite balsamic vinaigrette
Summer in Iwakuni, Japan is hot and almost unbearably humid so keep your guests hydrated with this simple and delicious drink recipe:
Recipe by Heather Watson
1 qt. of your favorite lemonade mix
8 medium strawberries, mashed
5-7 whole basil leaves
Mix the lemonade. Rinse and mash the berries. Rinse the basil leaves. Combine strawberries and basil into the lemonade and chill for at least an hour. Enjoy!
Desserts at a summer barbecue can be tricky, but this dessert is cool, light, and oh so sweet:
Recipe by Kim Shipley
2 cups of graham cracker crumbs
3 tablespoons of sugar
5 tablespoons of melted butter
3 packages of softened cream cheese
5 eggs, beat one in at a time
1 ½ teaspoon vanilla-don’t overbeat!
Mix 3 cups of sour cream
¾ cups of sugar
1 ½ teaspoon of vanilla
Mix and press crust into spring-form pan, chill while you make the filling. Pour filling into crust, bake 1 hour at 300 degrees. Top cheesecake with topping after baking for 1 hour, then bake for 7 minutes with the topping. Chill before serving (overnight is best, and freezes well)
CAN'T WAIT TO START GRILLING?
Grilling safety on midrise balconies.
Per Marine Corps Air Station policy letter 2-06R, the use of charcoal grills and grills with propane tanks exceeding 16.4 oz. in weight are not authorized for use on midrise balconies. The use of gas grills on midrise balconies is limited to small grills utilizing propane gas cylinders not exceeding 16.4 ounces in weight. Request to utilize gas grill on midrise balcony must be approved by the Station Fire Department Inspector and the Housing Director.