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    Quick and Easy Barbecue Recipes for Summer

    Barbecuing in the summer is a great way to spend time with friends or family and spend time in the beautiful weather outside. Outdoor cooking in the hot season keeps the house cool and provides the family with an opportunity to enjoy the warm weather. Cleanup is less stressful as meals can be enjoyed outside with disposable plates and utensils. Most of all, food cooked over an open flame outdoors tastes delicious. Here are three time-tested barbecue recipes for summer.

    Lemon Oregano Chicken Quarters

    Ingredients:
    Whole chicken, trimmed and quartered
    1/2 cup of extra virgin olive oil
    Juice of two lemons
    4-5 sprigs of fresh oregano, picked and chopped
    5 cloves of garlic, minced
    2 large shallots, minced
    2 teaspoons of sea salt
    1 teaspoon of freshly ground black pepper

    Procedure:
    Thoroughly combine all ingredients except chicken in a mixing bowl. Place chicken in a large freezer bag, and pour in marinade. Shake bag to ensure that chicken quarters are evenly marinated. Refrigerate for several hours or overnight. Prepare a charcoal grill preferably using the chimney method rather than lighter fluid. Sprinkle a handful of soaked hardwood chips, such as hickory or apple wood, over the coals when they are glowing red and covered by a layer of white ash. Place chicken quarters on grill. Utilize a spray bottle filled with water to control flare-ups and lower temperature to an even, gentle cooking heat. Close grill cover, and cook chicken for twelve to fifteen minutes. Flip chicken, close grill cover again, and cook for another 10 minutes. Test chicken for doneness by inserting a toothpick to the center of the thickest part of the largest piece. If the juices that are emitted are clear, the chicken is done. If the juices contain any tint of pink, continue to cook until they are clear. This recipe generously serves four.

    Grilled Corn on the Cob

    Ingredients:
    1-2 ears of fresh corn per person
    Unsalted butter
    Sea salt

    Procedure:
    Submerge corn in water for at least 30 minutes immediately prior to cooking. Leave butter out at room temperature to soften. Open corn husks without removing them and remove all silk. Generously spread corn with softened butter and sprinkle evenly with salt. Close husks. Place corn on a prepared charcoal grill and control flare-ups and temperature with a spray bottle. Close grill cover and cook for seven to nine minutes. Open and flip corn. Close and continue to cook for another seven minutes or until the corn becomes aromatic. Shuck and serve immediately with additional butter and salt if desired.

    Summer Cucumber Salad

    Ingredients:
    2 large cucumbers, peeled and sliced into thin medallions
    1 red onion, sliced into thin strips
    1 1/2 cups of unseasoned rice wine vinegar
    1/2 cup of extra virgin olive oil
    1/4 cup of sugar
    1 teaspoon of salt
    2 sprigs of fresh dill, picked and chopped

    Procedure:
    Mix last five ingredients thoroughly in a mixing bowl. Pour over sliced cucumbers and onions. Refrigerate for several hours or overnight. Serve this refreshing salad as an accompaniment to other barbecue recipes for summer.

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