Memorial Day means a lot of things to a lot of people. The most important of which is remembering the lives of those given to ensure this weekend exists. Therefore, you better be damned sure any service member who attends your Barbecue Party is treated the way they’ve earned. You should already be thanking a soldier whenever you see one, but I digress.
It’s been a long week for you all, and I’m very proud of each and every one of you. Not only have you reached the end of the work week, but you’ve learned how to put on a tremendous outdoor celebration. Here are the final two recipes sure to light up your Memorial Day BBQ, my secret chili recipe, and some great cornbread to go with it.
Grilled Skillet Cornbread
That’s right I said it, cornbread made on the grill. As much fun as baking is, this is just another way to make one of the greatest treats in BBQ history! You will need a cast iron skillet to do this, but it’s totally worth it.
6 tablespoons butter, plus butter for skillet
1 cup cornmeal
1 tablespoon sugar
3/4 cup flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1.5 cups buttermilk
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the eggs, buttermilk, and butter.
- Butter the cast iron skillet and place on the grill. Pour buttermilk mixture into cornmeal mixture and fold until there are no dry spots (it will be lumpy).
- Pour mixture directly into skillet and place on center of the grill. Cover and cook for 45 minutes; until a toothpick can be placed in without the batter sticking to it.
Now, admittedly, this is not something a beginner of cornbread should try. But don’t let that hold you back and don’t be upset if your first couple tries don’t work. Besides, it’s all about what cornbread goes great with.
And that is…
The Secret Chili Recipe for ‘Murica
In my opinion, the true test of any BBQ host is their chili. It’s not something you do on the grill, but it’s a must have at any cookout/tailgate. Along with being a stand-alone dish, you can add it on top of any brat, dog, or burger! This is also my secret chili recipe that I am quite proud of. Enjoy!
1 pound ground beef
One 15 ounce can kidney beans
One 8-ounce can tomato sauce
Salt and pepper
Red Pepper Chili Flakes
- Season ground beef with salt and pepper, place in skillet and cook on low-medium heat. Spread a coating of cumin, chili powder, onion powder, garlic powder, red pepper flakes across beef until brown. Drain and place in Crockpot.
- Combine beans, tomato sauce, and 1 tablespoon of hot sauce into the crockpot and stir well.
- Cook on low for up to four hours, adding spices and hot sauce to taste.
- Serve with shredded cheddar cheese and sour cream.
All Done….Or is it?
Hopefully, you get to enjoy the extended weekend with friends and family, and they get to enjoy the fruits (meats) of your labor. If you missed the other articles see them here – 1 – 2 – 3. After the holiday come back and let me know what you thought, or what you cooked if it was different.