It’s pool party season and you’re probably looking for some quick tasty dishes to impress your guests. Check out our Top 3 Recipes for your next pool party.
Brown Sugar-Glazed Meatballs Recipe
- 3/4 pound uncooked small shrimp, peeled, deveined and chopped
- 1/2 cup soft bread crumbs
- 4 Jones Dairy Farm Dry-Aged Bacon Strips, finely chopped
- 1 egg, lightly beaten
- 1 tablespoon stone-ground mustard
- 1-1/2 teaspoons liquid smoke, optional
- 1-1/2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 garlic clove, minced
- 3/4 teaspoon dried oregano
- 1/2 to 1 teaspoon hot pepper sauce
- 1/2 teaspoon onion powder
- 1 pound ground pork
- 1/2 cup packed brown sugar
- 1/4 cup cider vinegar4 teaspoons stone-ground mustard
- Preheat oven to 350°. In a large bowl, combine the first 12 ingredients. Add pork; mix lightly but thoroughly. With wet hands, shape mixture into 1-in. balls.
- Place meatballs on a greased rack in a shallow baking pan. Bake 14-17 minutes or until meatballs are cooked through. Drain on paper towels.
- Meanwhile, in a large skillet, mix glaze ingredients. Add meatballs; cook over medium heat 8-10 minutes or until meatballs are glazed and heated through, stirring occasionally. Yield: 3-1/2 dozen.
BBQ Bacon & Crispy Onion Hot Dogs
- 7 Ball Park Park’s Finest hot dogs (slow smoked hickory would be best)
- 7 Bakery Fresh buns (they just taste so good)
- 7 Uncooked bacon
- ⅓ cup honey bbq sauce
- Crispy onions:
- 1 medium yellow onion
- 1 cup of buttermilk
- 1½ cups of flour
- Salt, fresh cracked black pepper
- About 2-3 cups of vegetable oil for frying
- Haystack: Slice the onion, width-wise, thinly. Submerge sliced onion in buttermilk and set aside for about 30 minutes. Mix flour, salt and pepper in a large shallow bowl. Heat up oil in the large pot, on medium-high heat (or fryer). Take out sliced onions from buttermilk and shake it off, lightly. Throw onions in the flour, spread them out and toss in flour mixture. Fry onion straws in heated oil until golden brown. Take out and spread them out on a paper towel to soak up excess oil.
- Toss hot dogs in bbq sauce in a large bowl.
- Wrap each hot dog in uncooked bacon strips.
- Grill until bacon is crispy and hot dogs are cooked.
- Place cooked hot dogs in warm buns and top them off with crispy onions.
Filthy Burgers (Beef, Barbecue Pulled Pork, & Bacon)
- 1/2 pound of bacon, cooked until crisp through, drained and crumbled
- 2 cups fully cooked barbecue pulled pork roughly chopped with a knife
- 1 1/2 pounds ground chuck
- kosher salt
- Toasted burger buns
- tender lettuce (like mixed spring greens or butter lettuce)
- slices of pepper jack or Monterey jack cheese or deli American
- barbecue sauce
- Using clean hands, mix together the ground chuck, pulled pork, and bacon until everything is evenly distributed.
- For the most uniform burgers, line a baking sheet with parchment paper. Add 5 ounces of the meat mixture to a ring mold and gently press it into the edges of the mold forming a uniformly thick burger patty. Gently pull the ring mold straight up and tap down any edges that come up with it. Replace the ring mold on the parchment next to the burger and form another until all the meat mixture has been pressed into patties. Don’t despair if you have a little meat that doesn’t make a full burger. That can be your test patty and cook’s tax. Eat that bad boy!
- Place the tray with the burgers in the refrigerator while you preheat the grill to MEDIUM HIGH heat. After cleaning the hot grill, gently place the burgers over direct heat and sprinkle with kosher salt. Do not move the burgers once you’ve placed them on the grill until the brown (cooked) area goes at least halfway up the burger and you can easily slide your spatula under them, about 4 minutes. Flip the burgers carefully and continue grilling over MEDIUM HIGH heat until there are grill marks on the underside of the burger. Transfer the burgers over to one side of the grill and shut off the burners immediately under the burgers, turning the remaining burners onto MEDIUM LOW heat. This means your burgers will finish over indirect heat. When the interior temperature of the beef is 5°F below the point you like it (RARE: 125-130°F. MEDIUM: 140-150. WELL: 160-212°F.), lay the slices of pepper jack cheese or deli American on the burgers and use a spatula to immediately transfer them to a sided tray. Let them rest, lightly tented with foil, until the cheese is melted. Serve on top of tender greens on a toasted bun with as much barbecue sauce as you fancy!