15 cookout picks my coworker brought up again at the next staff meeting

Smoked Lamb Chops

Smoky edges and a quick sear give Smoked Lamb Chops the kind of finish that stands out beside more familiar cookout meats. The recipe serves four in 50 minutes with lamb loin chops marinated in olive oil, rosemary, garlic, and red wine vinegar. They smoke at 225°F before getting a brief sear in a hot pan or on a griddle. Serve two chops per person with a simple vegetable or potato side for a smaller cookout plate.

Get the Recipe: Smoked Lamb Chops

Fried Green Tomatoes

Golden crust and a firm, tangy center make Fried Green Tomatoes a side that brings crunch to a table full of softer salads and grilled meat. The recipe serves four in 25 minutes using green tomatoes coated with flour, egg, cornmeal, panko, paprika, and optional cayenne. Each slice fries for about a minute per side. Put them out hot with ranch, spicy mayo, or remoulade so the coating stays crisp while everyone is eating.

Get the Recipe: Fried Green Tomatoes

Grilled Pork Chops with Pineapple Salsa

Juicy pork and smoky-sweet fruit make Grilled Pork Chops with Pineapple Salsa a main that brings plenty of color without a heavy sauce. The 30-minute recipe serves four, pairing seasoned pork chops with grilled pineapple, red bell pepper, red onion, jalapeño, cilantro, cumin, and lime juice. The salsa vegetables hit the grill before the chops, so everything picks up some char. Spoon the salsa over each chop just before serving for the brightest finish.

Get the Recipe: Grilled Pork Chops with Pineapple Salsa

Smoked Peach-Chipotle Wings

Sweet glaze followed by smoky heat gives Smoked Peach-Chipotle Wings a stronger personality than a standard tray of barbecue wings. The recipe serves four with 5 minutes of prep and about an hour of smoking, using peach jam, chipotle in adobo, extra adobo sauce, and apple cider vinegar for the glaze. The wings finish at high heat to brown the skin. Serve extra sauce alongside them so guests can choose how much sweet heat they want.

Get the Recipe: Smoked Peach-Chipotle Wings

Grilled Vegetables

Charred edges and plenty of color make Grilled Vegetables useful when the cookout needs a side that can stand up to smoky meat without adding another heavy dish. The recipe serves four with zucchini, summer squash, red onion, mushrooms, eggplant, and bell peppers tossed in Italian dressing or another marinade. After an hour of marinating, the vegetables grill for about 10 minutes. Pile them onto a platter and serve warm or at room temperature.

Get the Recipe: Grilled Vegetables

Guacamole Snack Board

Colorful bowls and plenty of crunchy extras make Guacamole Snack Board a natural place for people to start snacking before the main food comes off the grill. The board can include guacamole, cold corn dip, salsa, pico de gallo, pineapple salsa, chips, shrimp, bacon, cotija, jalapeños, peppers, and mango. Several components can be prepped a day ahead. Arrange everything where guests can reach from both sides, then refill the dips and toppings as the cookout moves along.

Get the Recipe: Guacamole Snack Board

Tomato Bruschetta

Juicy tomatoes and crisp bread give Tomato Bruschetta a fresh break between smoky mains and richer side dishes. The recipe serves six in 10 minutes with tomatoes, olive oil, basil, garlic, shallot, sun-dried tomatoes, optional Parmesan, and sliced baguette. The tomato mixture rests before serving so the flavors can settle. Toast or grill the bread shortly before eating, then spoon the topping on at the last minute so every piece keeps some crunch.

Get the Recipe: Tomato Bruschetta

Strawberry Upside Down Cake

Glossy berries across the top make Strawberry Upside Down Cake an easy dessert centerpiece without frosting, piping, or extra decorating. The one-hour recipe serves 10 with fresh strawberries arranged beneath a simple cake batter made with butter, sugar, flour, sour cream, vanilla, and eggs. Once baked, the cake flips out with the fruit already in place. Serve slices on their own or add whipped cream or vanilla ice cream when the cookout needs a cooler finish.

Get the Recipe: Strawberry Upside Down Cake

Smoked Pulled Pork

Long, slow cooking gives Smoked Pulled Pork the kind of tender texture that works for sandwiches, plates, or a build-your-own cookout spread. The recipe serves 12 and takes about 12 hours and 10 minutes, using pork butt coated with mustard, brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper. Apple juice adds moisture during the cook. Set out buns, pickles, slaw, and barbecue sauce so guests can build their own portions.

Get the Recipe: Smoked Pulled Pork

Pesto Orzo Salad

Creamy pesto coating and plenty of add-ins give Pesto Orzo Salad more substance than a plain pasta side. The 20-minute recipe serves six with orzo, basil pesto, mayonnaise, Parmesan, pearl mozzarella, grape tomatoes, green onions, sun-dried tomatoes, lemon juice, and toasted pine nuts. It chills before serving, which makes it practical to prep before the grill gets busy. Bring it out in a wide bowl so the tomatoes, mozzarella, and herbs stay visible on the table.

Get the Recipe: Pesto Orzo Salad

Smoked Shotgun Shells

Bacon-wrapped pasta tubes make Smoked Shotgun Shells substantial enough to work as either an appetizer or one of the heavier bites on the cookout table. The recipe serves four in about 1 hour 50 minutes; stuff cannelloni with ground beef, cheddar, milk, garlic powder, onion powder, salt, and pepper before wrapping each shell in bacon. Barbecue sauce goes on near the end of smoking. Put out plenty of napkins and let guests grab them straight from the platter.

Get the Recipe: Smoked Shotgun Shells

Texas Corn Succotash

Bright color and a little smoky heat make Texas Corn Succotash a good counterpoint to ribs, pork, or grilled chicken. The 25-minute side serves eight with corn, bacon, jalapeño, onion, red bell pepper, garlic, and butter. Everything cooks together in one skillet once the bacon begins rendering. Spoon it into a wide serving bowl and let it sit alongside heavier salads and casseroles, where the crisp vegetables and touch of spice help keep the plate varied.

Get the Recipe: Texas Corn Succotash

Smoked Tomahawk Steak

Big enough to become the main attraction, Smoked Tomahawk Steak works when the cookout needs one dramatic centerpiece instead of several smaller cuts. The recipe serves two with 20 minutes of prep and about two hours of smoking. A two-pound steak gets Montreal seasoning, then finishes with a mustard seed chimichurri made from lime, shallot, garlic, parsley, cilantro, olive oil, and mustard seeds. Slice it before serving so everyone can take a few pieces without crowding the cutting board.

Get the Recipe: Smoked Tomahawk Steak

Shirazi Salad

Crisp vegetables and plenty of lime make Shirazi Salad a cooling side for a table loaded with smoked and grilled food. The 10-minute recipe serves eight with Roma tomatoes, English cucumber, red onion, mint, parsley, dill, fresh lime juice, and olive oil. Everything is finely diced, so the salad is easy to spoon beside meat or pile into a sandwich. Keep it chilled until close to serving time for the freshest texture and brightest contrast to richer dishes.

Get the Recipe: Shirazi Salad

Grilled Lemon Herb Chicken

Fresh grill marks and a citrus-herb marinade keep Grilled Lemon Herb Chicken simple enough to pair with nearly every side on the table. The recipe serves four and uses chicken breasts, olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. It marinates for four hours before about 15 minutes of grilling. Slice the chicken before serving so guests can take smaller portions alongside salads, corn, bruschetta, or whatever else is making the rounds.

Get the Recipe: Grilled Lemon Herb Chicken

The post 15 cookout picks my coworker brought up again at the next staff meeting appeared first on Food Drink Life.