A summer cookout is a delicious experience. Food always tastes better when it’s prepared over fiery coals and then savored outside in the company of family and friends.
Hamburgers and hot dogs are good standard fare, but why not try something new? A recipe for whole chickens, basted with a rich barbecue sauce and slow-cooked over medium heat, can be prepared ahead and served at room temperature, freeing up the grill for corn still in its husk.
For a Mexican twist, pull back the husks after you’ve grilled the ears, brush the hot kernels with sour cream, and coat them with shredded cheese.
Crunchy coleslaw with a citrus tang is a refreshing contrast as a side dish. To top it off, set out a basket of warm biscuits so your guests can mop up every last bit of sauce on their plates.
Serve your feast buffet-style so people can help themselves. Save table space by keeping bottled and canned beverages chilled in an ice-filled tub set on the ground near the buffet.
You don’t need to have a seat for everyone at a table, but make sure there are enough chairs for people to find their own patch of grass.
Aside from the grilling, most of the preparation can be done in advance, so you can spend more time mingling and less time cooking.
Barbecued chicken
4whole chickens (about 3 pounds each)
11/4 quarts barbecue sauce, plus more for serving (recipe follows)
Rinse the chickens inside and out under cold water, and pat dry. Truss legs with kitchen twine, and set aside.
Heat a charcoal or gas grill. If using a charcoal grill, arrange hot coals around inside edge of grill. Arrange chickens, breast sides up, in a row across the center. If using a gas grill, cook chickens over medium heat. Cook until brown on all sides, rotating every 5 to 7 minutes; cover grill as needed to maintain heat.
Baste chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170 degrees in breast and 180 degrees in thickest part of the thigh (avoiding bone), about 1 hour. If chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350-degree oven.
Serve with extra sauce on the side. Serves eight.
Barbecue sauce
3tablespoons canola oil
2large onions, finely chopped
6garlic cloves, minced
2cans (28 ounces each) crushed tomatoes
21/2 cups cider vinegar
2cups firmly packed dark-brown sugar
1cup honey
3tablespoons chili powder
2tablespoons soy sauce
2tablespoons hot dry mustard
2tablespoons paprika
1tablespoon coarse salt
Heat oil in a large heavy-bottom saucepan over medium heat. Add onions and garlic; cook until golden brown, about 15 minutes.
Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until sauce thickens, about 2 hours.
This recipe makes enough sauce for eight chickens. Refrigerate any leftover sauce for up to two weeks.
Makes 2 1/2 quarts.
Mexican-style corn
1cup sour cream or creme fraiche
1/8teaspoon cayenne pepper
2cups grated Jack or Asiago cheese
8ears corn
Heat grill to medium-high. Put sour cream in a small bowl and sprinkle with cayenne; set aside. Put cheese in a shallow bowl; set aside. Grill corn, turning frequently, until tender, about 15 minutes. Let cool.
When corn is cool enough to handle, pull back husks and remove silk. Brush corn with sour cream, and roll in cheese.
Crunchy jicama, apple and carrot slaw with creamy orange dressing
1cup mayonnaise
1/2cup sour cream
1/4cup freshly squeezed orange juice
2tablespoons cider vinegar
1tablespoon fresh basil, minced
Coarse salt and freshly ground pepper
2Granny Smith apples
1jicama (about 1 pound), peeled
2carrots, peeled
1/2head small green cabbage, finely shredded
Whisk together mayonnaise, sour cream, orange juice, vinegar and basil in a small bowl; season with salt and pepper. Refrigerate, covered, until ready to use.
Slice apples, jicama and carrots on the thinnest setting of a mandoline or with a sharp knife; then cut slices into julienne, about 2 inches long.
Put julienned apples, jicama, carrots and shredded cabbage in a large bowl; toss with mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.
Jicama is a crisp, crunchy root vegetable available in most produce markets.
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