Memorial Day 2015: Three recipes for reader-favorite cookout dishes
There’s some things you just don’t mess with: family traditions, your tried-and-true cookie recipe and Memorial Day grilling.
Memorial Day is Monday, May 25, which is when the cover comes off most pools, children are getting ready to ditch their school supplies and the charcoal comes out of storage.
There’s no better way to welcome the outdoor cooking season than by throwing down some good old-fashioned cookout dishes.
- RELATED: Top 10 foods to bring to a potluck, Nov. 25, 2014
- RELATED: Meatless Monday: Survive spring gatherings and cookouts on special diets, April 27, 2015
We asked Flavor 574 and Elkhart Truth readers what their favorite Memorial Day foods were and heard a little bit of everything, from macaroni salad to kabobs.
Overwhelmingly, though, readers look forward to ribs, potato salad and corn on the cob — classics! Others weren’t picky, just looked forward to firing up the grill.
- RELATED: 10 grilling tips that will help you make the most of your cookout, May 8, 2015
If you’ve got a favorite recipe for ribs, potato salad or delicious Indiana sweet corn on the cob, be sure to share it with us! May your grill be fired up and your ribs never dry.
This was always a favorite of mine and was always whipped together when my family had a cookout. This was one of the only things I would eat with mayo in it, and my Mom always put aside a special bowl for me without onions.
- 10 russet potatoes (approx.)
- 7 hard-boiled eggs (approx.)
- 1 large onions
- 1 cup light mayonnaise (approx.)
- 1 tbsp. cider vinegar
- Sugar, salt and pepper to taste
- Boil potatoes until tender. Drain and cut into large chunks.
- Dice eggs and onion.
- Add mayo until the desired consistency is reached, blending all together.
- Add cider vinegar, sugar, salt and pepper to taste.
CORN ON THE COB
From Martha Stewart. Serves 4.
There’s nothing more Indiana than sweet corn, and grilling corn is a tasty alternative to boiling it on the stove.
WATCH: Three ridiculously easy ways to season grilled Indiana sweet corn, July 17, 2014
- 4 ears of corn
- Oil, for grates
- 1 tbsp. butter, cut into quarters
- Coarse salt and ground pepper
- Chili powder or paprika
- Peel back husks, leaving them attached at the base of the ear. Remove and throw away the corn silk and pull the husks back over the corn.
- Place the ears in a large bowl or stockpot and cover with cold water. Let soak for 10 minutes.
- Preheat the grill to high heat and lightly oil the grates. Drain the corn.
- Arrange the ears on a grill. Cover and cook, turning occasionally until the husks are slightly charred and the corn is tender.
- Remove ears from grill. Holding the bottom of the hot ears with a towel, peel back the husks and coat kernels with butter. Season with salt, pepper and herbs to taste.
From Center Cut Cook. Serves 4.
Eating ribs is like a sport, and the person with the messiest mug or shirt wins.
- 3 slabs baby back ribs
- 1 cup dry rub
- Barbecue sauce
- 1 cup honey
- 3 cups apple juice
- Prepare the grill for indirect heat by lighting half of it. Heat to 275-300 degrees.
- Prepare the ribs by trimming any excess fat or loose pieces of meat from the ribs. Flip the ribs so the bone side is up.
- Use a knife to get under the membrane and pull the membrane up using your hands. Rinse ribs under cold water and pat dry.
- Season with dry rub. Use about 1/4 of the rub on the bone side and 3/4 on the meat side. When the grill has reached a steady temperature, place ribs on the grill.
- Cook the ribs for about 90 minutes, making sure it doesn’t burn.
- Remove the ribs and brush on the honey.
- Place ribs in a foil pan that will fit on grill. Pour in the apple juice in the bottom of the pan and cover the pan with foil. Place on grill away from direct heat.
- Continue cookie for another 45 minutes to 90 minutes, or until tender and falling off bone.
- Remove and place directly on the grill. Brush with barbecue sauce and cook for 10 minutes on medium low heat.