Summer is the season for BBQ-ing, and two of the most important factors of a successful BBQ include the grilled food and cocktails. People look forward to these get together’s all year with their mouth watering thinking about the grilled foods they will devour and enjoying a refreshing drink in the sun. Yet with a full calendar of shindigs, burgers, beer and hotdogs can get overwhelming and make you feel less than healthy.
These grilling tips from Executive Chef Dan Harris of Chicago’s rustic, Italian restaurant, Davanti Enoteca, and light cocktail recipes from Sauza® 901® Tequila’s mixologist Eddy Buckingham will leave your BBQ being one for the books. After all, there is no better feeling than perfecting your summer skills and being that one person’s BBQ that everyone actually looks forward! Be the Queen or King of summer with these these tips & recipes.
Let’s begin with the drinks!
Sauza® 901® Club
· 1 part Sauza® 901® Tequila
· 2 parts iced tea
· 2 parts lemonade
· ¼ part agave syrup
Preparation: Combine all ingredients. Stir well. Serve over ice in tall glass. Garnish with mint sprig and lemon wedge.
· 2 parts Sauza® 901® Tequila
· 1 part simple syrup
· 1 part fresh lemon juice
· Float: Blackberry liqueur
Preparation: Combine all ingredients, excluding blackberry liqueur. Shake well. Strain and serve over crushed ice in a rocks glass. Float blackberry liqueur on top. Garnish with fresh blackberries.
· 1 part Sauza® 901® Tequila
· 1 part pineapple juice
· 1 part cranberry juice
Preparation: Combine all ingredients. Stir well. Serve over ice in highball glass. Garnish with pineapple spear.
Now that your appetite has built up, let’s get to the grub!
Go-To Rub or Marinade:
Any salt/sugar/chili flake combination. When it comes to marinades, 50/50 canola oil to extra virgin olive oil, fresh herbs, tons of garlic, and citrus zest is a go-to.
“At Davanti Enoteca, we use a porcini mushroom rub that is incredible. The sugar complements the earthy mushrooms and allows the meat to caramelize. The addition of red chili flake and garlic add another dimension of flavor.”
Grilling Boneless or Bone-In?:
It all depends on preference. Bone-in meats are typically more flavorful and have a distinct “WOW” factor, but may be difficult to cook perfectly as the meat closest to bone cooks slower than the rest of the meat. Boneless meats are easier to cook evenly and quickly on a nice hot grill.
Best Way to Prep Veggies:
Lightly marinate the veggies with oil and other flavorings (balsamic and garlic with mushrooms, lemon zest and chili flake with broccoli). Pat dry to avoid flaring up the grill and season with salt and pepper. Begin your cooking on your grill’s in a hot spot and move to cooler corners to finish cooking.
How to Create the Perfect Pizza Crust on the Grill:
Keep the grill clean! A hot, clean, oiled grill keeps pizza crust from sticking which may result in tearing. Let the dough cook and set before moving. Once the crust is set, work quickly.
Go-To Pizza Toppings:
Whipped goat cheese, caramelized onions, chili flake and basil. Oh and CORN!