I Feel Really American

It has not been particularly summer-like here in Minnesota until recently. I have only had to water my garden a few times because we've had rain nearly every day of June (I promise, pictures of the garden are coming!) But, last week, just in time for 4th of July, things really warmed up, the clouds mostly cleared, and we got real, summer sunshine. In honor of this, I had my Study Group Girls over for a BBQ get together. I was feeling pretty starved for classic American BBQ.
On the menu for this fabulous gathering were Mojitos to quench our thirst, grilled chicken with homemade BBQ sauce (recipes below), coleslaw, potato salad, corn on the cob, fresh fruit and homemade ice cream.
My friends and I lucked out and got pretty perfect weather for outdoor dining, so we took our feast to a picnic table on the grass outside our apartment and dug in. It was fantastic!
To top it all, Andy's cousin got married this past weekend, and like any good big family, it was a weekend-long event. We had the rehearsal Friday, the AMAZING wedding on Saturday (the bride and groom hired a German accordian player to entertain the guests during cocktails and dinner-so, so fun!) and then, because we just weren't quite tired of each other, the whole big family gathered on Sunday for a cookout of burgers and hot dogs and all the accompaniments. After our super-stuffed dinner, we lit sparklers (they were wedding favors from the clever bride and groom) and some pretty flashy fireworks. As we sat there polishing off our strawberry shortcakes and rhubarb pies, watching the little ones run through the grass with the sparklers, I said "I feel really American right now." Perhaps it was the gathering of family, and newly weds and new inlaws, and friends that become part of the family, and the blend of BBQ smoke and sulfur from the fireworks, and it just comes together to make one realize that this is what we live and work for in America: one weekend to really enjoy being free.
Because summer is just beginning, here are my BBQ recipes that are sure to please:

Buttermilk BBQ Chicken
This chicken will blow. your. mind. I will never grill chicken any other way again. It is so moist, so flavorful, and easy. The BBQ sauce is almost unnecessary. For the chicken, I used drumsticks and leg quarters the first time, and then added a few boneless skinless breasts the second time. Just pull the breasts off a bit earlier (about 4-5 minutes per side).

6 lbs. chicken, preferably bone-in
1 1/2 c. buttermilk
1 Tbs. Paprika
1 Tbs. Seasoning Mix, like Mrs. Dash, Montreal Steak or Lawry's ( I used a specialty one)
1 tsp. Salt
1 tsp. black pepper
8 cloves garlic, minced or pressed in a garlic press

Whisk together all ingredients except chicken in a medium bowl or glass measuring cup. Divide chicken among 2 gallon-size zip-top freezer bags (I feel like these leak less). Divide the buttermilk mixture between the 2 bags, then seal. Squish the buttermilk around a little bit, then refrigerate. Marinate at least one hour, and up to 24 hours in advance, flipping the bags over about once an hour.
I was too hungry to wait last night, so they were just under an hour and they were just as good.
Heat grill to medium-high (or if you have some saint-like patience, lower heat, but, again, I was starving both times I made this.) Brush the grill grate. Take a paper towel and dip it in vegetable or canola oil. Using a pair of tongs, sweep the oiled paper towel over the grates. Then, place chicken on the grill, discarding excess marinade. For drumsticks and leg quarters, I did about 5-7 minutes per side, then did the little shuffle to move less done ones to the hot spots on the grill and the more done ones to cooler spots for another 5 minutes, for a total of about 15-20 minutes. The breasts I did only a bit over 10 minutes. All chicken should be tested with an instant read thermometer and should read 165 degrees in the thickest part. I find that because the chicken is so moist, though, it's almost impossible to overcook it if you want to be on the safe side and leave it on a few more minutes.

Kelli's Sweet Heat BBQ Sauce
1 can Dr. Pepper (can't be diet-won't work right)
1 can beer (Pabst Blue Ribbon works well)
1/2 c. Ketchup
2 Tbs. Dijon mustard
1 Tbs. Tobasco or other Cayenne hot sauce
3/4 c/ brown sugar
2 Tbs. Worchestershire sauce

In a medium saucepan, whisk together ingregients until brown sugar dissolves and mixture is smooth. Bring mixture to a boil, then reduce heat to a simmer for 2-3 hours, or until mixture is reduced by half. The sauce should be just thick enough to start to coat the back of a spoon, but if you like a thicker sauce, continuing reducing.
Remove from heat and serve with any BBQ dish. Keeps in fridge up to 2 weeks in a sealed container. Makes about 2 cups.

Happy Summer, everyone!
Kelli