Tips for the Perfect Memorial Day BBQ
Today we remember and honor those who sacrificed for future generations. What better way to spend the day, then by spending it with your loved ones. Make this Memorial Day memorable by hosting a BBQ in your backyard, at the beach, or at the park. Read our blog for tips on hosting the perfect Memorial Day BBQ!
A Memorial Day BBQ wouldn’t be complete without some delicious food. We’ve listed some easy to follow recipes so that you can make a healthy and tasty 3-course meal for this special day. First, we will start with some Strawberry Bruschetta as an appetizer, then Balsamic Chicken/Tofu Kabobs as the main course, and then finish the meal with a sweet Patriotic Parfait.
Once you’ve created a mouth-watering meal, use patriotic decor to add some finishing touches to your Memorial Day BBQ. American flags, lights, and flowers in red, white, and blue will make for great decorations.
Our beer growlers, water bottles, and wine bottle are perfect to take to BBQ's at the beach or at the park. The shape and size of our bottles make it easy to carry any beverage. Our stainless steel vacuum insulated bottles keep your drink ice cold for 24 hours or hot for 12 hours. The MiraGuard technology also holds carbonation so you won’t have to worry about your carbonated drinks going flat. Get them here: Beer Growler, Water Bottles, Wine Bottle.
10 large strawberries
2 cups raw sugar cane
7 cups water
2 cups freshly squeezed lemon juicePlace the 10 strawberries, 2 tablespoons of sugar, and 1 cup of water in the blender. Blend until the ingredients become liquefied. Combine the strawberry juice with 6 cups of water, 1 cup of sugar, and 2 cups of freshly squeezed lemon juice. Chill and add ice cubes before serving.
Optional: Add slices of strawberry to the lemonade.
¼ cup basil
2 cups strawberries
2 tbsp balsamic vinegar
1 tbsp honey
In a large bowl, mix all of the ingredients together. Serve on toast or crackers with cheese, if desired.
Balsamic Chicken (Tofu) Kabobs
2.5 lbs boneless skinless chicken breasts or tofu, cut into 1” cubes
2 red peppers, cut into cubes
1 yellow pepper, cut into cubes
1 red onion, cut into cubes
1 pint cherry tomatoes
1 squash, ½” slices
2 zucchini, ½” slices
¼ cup balsamic vinegar
¼ cup canola oil
1 tbsp dijon mustard
1 tbsp honey
1 tsp dry basil
salt & pepper
In a bowl, mix balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add canola oil. In another bowl, add chicken cubes and half the balsamic mixture, save the rest. Make sure all the chicken is covered with mixture, then cover with plastic wrap and place in the refrigerator for 20 minutes.
Preheat grill to 375-400 degrees F.
Remove chicken from the refrigerator and assemble the kabobs. Alternate the veggies and chicken on a skewer until everything is used. Place the kabobs on the grill and grill each side for 3-4 minutes, until charred. Then, brush the remaining marinade onto the kabobs. Grill for 2 more minutes, then remove from grill.
1 pint blueberries
1 pint strawberries
¾ cup cool whip
1 cup powdered Sugar
2 sleeves graham crackers
8 oz cream cheese
In a bowl, whip together softened cream cheese and powdered sugar. Whip until smooth, then mix in your cool whip.
- Fill the bottom of your jars with crumbled graham crackers
- Add sliced strawberries
- Add cream cheese filling, enough to cover the strawberries
- Finish with some blueberries on top