The Newnan Times-Herald

Food

Labor Day cookout recipes


  • By The Newnan Times-Herald
  • |
  • Aug. 28, 2019 - 9:41 PM

Labor Day cookout recipes

Photo courtesy of John Liu

Barbeque Chicken

Here are some cookout recipes inspired by the Ladies and Gentlemen of Grantville cookout that you can use as summer winds down after Labor Day.

Brunswick Stew

Ingredients:

  • 4 ounces diced salt pork
  • 2 pounds chicken parts
  • 8 cups water
  • 3 potatoes, cubed
  • 3 onions, chopped
  • 1 (28 ounce) can whole peeled tomatoes, chopped
  • 2 cups canned whole kernel corn
  • 1 (10 ounce) package frozen lima beans
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Recipe:

  • In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
  • Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite-size pieces and return to the soup.
  • Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

(Recipe courtesy: allrecipes.com)

Barbeque Chicken

Ingredients:

  • 4 tablespoons water
  • 3 tablespoons ketchup  
  • 3 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon chili powder
  • 12 chicken thighs, skin removed

Recipe:

  • Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice and Worcestershire sauce. Season with salt, mustard powder and chili powder. Simmer the sauce for 15 minutes.
  • Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
  • Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

(Recipe courtesy: allrecipes.com)

Barbeque Ribs

Ingredients:

  • 4 pounds baby back pork ribs
  • 4 cloves garlic, sliced
  • 1 tablespoon white sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 cup dark brown sugar
  • 1/2 cup cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup chili sauce
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons onion, chopped
  • 1/2 teaspoon dry mustard
  • 1 clove crushed garlic

Recipe:

  • Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
  • In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
  • In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
  • Preheat grill to medium heat.
  • Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

(Recipe courtesy: allrecipes.com)

Coney Island Hot Dogs

Ingredients:

  • 1 1/2 pounds lean ground beef
  • 2 cups water, or more to taste
  • 1/2 cup diced onion
  • 1/3 cup ketchup
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 2 tablespoons chili powder, or more to taste
  • 1 1/2 teaspoons salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 teaspoon ground cumin, or to taste
  • 1/2 teaspoon celery salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 8 all-beef hot dogs
  • 8 hot dog buns
  • 1/4 cup prepared yellow mustard, or to taste
  • 1/4 cup diced onion, or to taste

Recipe:

  • Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
  • Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
  • Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
  • Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
  • Place 1 bun on a plate. Place a hot dog in a bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.

(Recipe courtesy: allrecipes.com)