Outdoor Entertaining: Let’s Have a Red, White & Blue Pool Barbecue
Here we go! Time to celebrate the sweetness of July in our corner of the land. The beach is glorious, the produce is spectacular and the pool is warm. If that isn’t enough to convince you that life is good, this year July 4 falls on a Monday, so you have all weekend to prepare for a festive traditional celebration of all things American, and Mother Nature has three opportunities to get her part right. You can even begin celebrating on Friday and make it a four-day event if you choose. I’ll pass on that idea, but kudos to you if you can handle it. One afternoon and evening of summer fun at a time is more my speed, but regardless, I have every intention of making this year’s celebration of American freedom, filled with tradition, the best it can be. Let’s all consult our favorite weather apps and begin the planning.
Traditionally, I have hosted a July Fourth afternoon and evening of festivities and food, winding down with enjoying the fireworks. Let’s do it once more. Time for a pool party. Preparing the setting is a cinch with a pool. The décor and the activities all revolve around the water. Some red, white and blue pool floats double as decoration, and a tub of red, white and blue water-filled balloons get the kids (young and old) started off with some rowdy fun. This is your chance to go wild with all kinds of decorations in red, white and blue. You don’t need to run out and buy flag-themed decorations; instead get creative with things you already have in those colors. Red Solo cups, while they are not the most chic or environmentally friendly option, are pretty perfect for this. Unless you can invest in reusable plastic cups, the red Solo is affordable and won’t leave you draining the pool to remove broken glass, so for today, they are permitted. Look around, you’ll find you can come up with plenty of red, white and blue. If you need to create it, purchase a couple of plain white paper tablecloths and provide red, white and blue crayons and markers for kids, then set them loose on creating their rendering of fireworks. If the pool apron is concrete or pavers, cut some cardboard star stencils and let them use sidewalk chalk to stencil red, white and blue stars for instant décor. Finally, make a super easy lollipop centerpiece with a bucket and red and blue Tootsie Roll Pops. It’s so easy the kids could do it, but better have a few extra lollipops.
Now, what shall we eat? Of course, the menu will nod to the traditional July barbecue, offering not only barbecued chicken and sides for those out of the pool long enough to fix a plate, but also some good walk-around foods for those who emerge from the pool for just enough time to take a bite. Add some of the garden’s bounty, a signature beverage, and a sweet ending to complete a good old American celebration.
Some old-fashioned barbecued chicken is in order. First, let’s review the best method for grilling/barbecuing. Grilling is hot and fast, but barbecuing is low and slow. It's easy to mess up by undercooking, over-charring, or both, so patience is the best advice. Chicken breasts can be grilled, but thighs, legs or wings are better barbecued and will take at least an hour, and even up to 2 hours. So, if you fast-grill breasts, move them to a cool spot on the grill. Even if you don’t plan on eating the skin, barbecue with it on to prevent chicken from drying out. Basically, you oil the grill, oil and salt chicken, sear the pieces, cook the pieces undisturbed for 20 to 30 minutes, turn them over, baste with sauce, cook for another 20 to 30 minutes, then repeat. If you want, you can end with another sear and basting. The sauce is your preference – a good jar sauce is easy to find if you don’t want to go with a homemade version.
The chicken needs a side, and every July 4th picnic must have macaroni, so we will serve none other than Yankee Doodle Macaroni Salad. It screams American barbecue. Ditalini macaroni, cubed cheddar and Miracle Whip are quintessentially July fare, and a big batch is easy to prepare. Add some perfectly prepared ears of white corn, which should be available at farm markets now, and a giant bowl of watermelon wedges. Sprinkle the watermelon with just a touch of salt to enhance the sweetness.
For the kids who just won’t leave the pool, offer grilled traditional Ball Park Franks in buns and Parmesan Tater Tots, served in snow cone paper cups (red or blue if you can find them) for easy transport. A couple of big bowls filled with watermelon wedges served near the pool is perfect. Sticky watermelon juice on hands and faces are easily washed off by the next splash.
Our signature adult beverage is an old-fashioned Tom Collins with a choice of herb sprig garnish. The herbs are already plentiful in my garden, so I’ll offer a selection of basil, thyme, and rosemary. Each will change the flavor slightly, but all are delicious. You can also offer lemonade for kids or those who prefer a mocktail, but still provide the herb selection for these and maybe add some mint – it’s probably thriving right now.
Finally, dessert is a beverage, too, but so rich and chocolatey that another sweet is not necessary. Frozen hot chocolate is one of the best parts of summer. Hot chocolate mix, milk, chocolate syrup, whipped cream and ice along with a blender is all you need. You can even prepare the icy mix ahead and freeze, then just serve with whipped cream and chocolate shavings or mini chocolate chips. I’ll top with a little red using the last of my strawberry crop, as well.
Finally, once everyone is dry and fed, gather around as you wait for the first crackle and boom. Fill the glasses once more, then sit back to watch as the sky provides the show. Let the fireworks begin. Happy sipping and happy birthday, America – from sea to shining sea!
Lollipop Centerpiece
Supplies:
5-inch or 6-inch floral foam ball
1 galvanized bucket 5-6 inches in diameter
40 Blue and red wrapped lollipops
Hot glue, optional
Directions:
Glue foam ball into bucket or have it fit snug so that when someone takes a lollipop off, the entire ball doesn’t come with it. Make sure the wrappers are nice and tight. Twist them at the base before inserting into the ball. This makes them easier to insert and keeps them nice and secure. Begin by poking lollipops in the center, creating a line, and working outward. A five-inch ball takes about 40 lollipops.
BBQ Chicken
Ingredients:
4 chicken breasts
1/2 cup olive oil
salt (to taste)
2 cups BBQ sauce (your choice)
Instructions:
Oil and salt the chicken pieces: Coat the chicken pieces with olive oil and sprinkle salt over them on all sides.
Prepare the grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
Sear the chicken, then move to the cool side of the grill: Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill uncovered for 5 to 10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.
If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low. Cover the grill and cook undisturbed for 20 to 30 minutes. Turn the chicken pieces over and baste them with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15 to 20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes.
The timing will depend on your grill setup, the size of your chicken pieces, and how cold your chicken pieces are to start with. If you’re grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks low and slow.
The chicken is done when the internal temperature of the chicken pieces are 160 degree for breasts and 170 degrees for thighs, when tested with a meat thermometer. Or if you insert the tip of a knife into the middle of the thickest piece and the juices run clear, the chicken is done. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. Sear a final time, then remove from heat.
Use a clean brush to baste the cooked chicken with more barbecue sauce and serve.
Parmesan Tater Tots
Dipping sauce Ingredients:
3 tablespoons mayonnaise
1 tablespoon yellow mustard
1 tablespoon sweet pickles, chopped (pickle relish)
Tots Ingredients:
1 (2-pound) bag frozen potato tots
1½ tablespoons olive oil
1½ teaspoons garlic powder
½ cup Parmesan, grated
Directions:
Combine mayonnaise, yellow mustard, and chopped sweet pickles for sauce. Toss potato tots, olive oil, garlic powder on a baking sheet; roast at temperature specified on package 25 minutes. Toss with Parmesan; roast 3 to 4 minutes. Serve with dipping sauce.
Yankee Doodle Macaroni Salad
Salad Ingredients:
10 hard-boiled eggs, cooled
1-pound box of ditalini macaroni, cooked according to directions
Cheddar cheese, cubed
1 cup finely chopped onion
1 cup chopped dill pickles
3/8-ounce can sliced black olives
Dressing Ingredients:
½ cup dill pickle juice
1½ cup mayonnaise
1½ cup Miracle Whip
1 tablespoon yellow mustard
2 teaspoons of sugar
Directions:
While macaroni is boiling, combine eight of the hard-boiled eggs (reserving two for later) and the next four ingredients in large bowl. Once macaroni is al dente, drain and run cold water until pasta is cold. Drain thoroughly and add to the mixture. Gently stir through to combine. Prepare dressing in separate bowl. Mix all dressing ingredients and whip until smooth and thick. Slice the remaining two hard boiled eggs and carefully top over salad mixture and sprinkle with paprika.
Tom Collins
Ingredients per serving:
2 ounces dry gin
1 ounce simple syrup
¾-ounce lemon juice
Soda water or seltzer
Lemon wedge, for garnish
Cocktail cherry, for garnish
Directions:
Shake gin, syrup and juice with ice until chilled, about 15 seconds. Strain into an ice-filled glass. Top with soda water/seltzer. Garnish with a lemon slice and a cherry.
Frozen Hot Chocolate
Ingredients:
Hot chocolate mix
1 cup milk
Chocolate syrup
Whipped cream
Chocolate shavings or mini chocolate chips
Ice
Directions:
Put the hot chocolate, whole milk (amounts according to directions), and ice in a blender. Blend until smooth. Drizzle chocolate syrup around the inside of glasses/cups. Pour the frozen hot chocolate mix into the glasses/cups. Top generously with whipped cream and sprinkling of chocolate shavings and strawberry (optional).
