It’s summer and the heat is on…
literally. Nothing is more fun than getting a group together, firing up the grill/bbq and having a cookout during these summer months. I thought it would be fun to share some of my favorite summertime recipes and also remind everyone about some food safety issues. Let’s get started!

This recipe is great for chicken on the bone (breasts, thighs, wings, drumsticks), especially if you like the ‘tang’ of vinegar!

1 whole cut-up chicken

2 cups white vinegar

1 cup vegetable oil

2 Tablespoons Worcestershire Sauce

1 large onion diced

salt & pepper (lots of pepper!)

1 large re-sealable plastic bag

Add all of the ingredients to the bag and marinate overnight. Grill/bbq over low heat, turning frequently, until juices run clear (about 30-40 minutes) or until the temperature reaches 180°F. To shorten cooking time use a de-boned chicken and cook on grill for 15-20 minutes over medium heat, remember to turn frequently.

Save yourself some time on the day of your get together and make this the night before!

8 large red potatoes, boiled with skins on

2 cups mayonnaise

½ cup half-n-half

6 celery stacks, finely diced

½ cup sweet pickle relish

1 large red pepper, diced

1 large green pepper, diced

1 cucumber, diced

1 bunch green onions, thinly sliced

4 hard boiled eggs, peeled and chopped fine

Salt and Pepper

Dice potatoes into 1/2” cubes. In a large bowl add mayonnaise and half-n-half. Add potatoes and stir to cover thoroughly. Incorporate the remaining ingredients. Cover and chill.

• Bacteria will grow between 40°F and 140°F. It’s essential to maintain proper temperatures of food to avoid any bacteria growth.

• Keep food and drinks in separate coolers. The drink cooler is opened more frequently and the food cooler will stay more consistently cool this way.

• Put your cooler inside of your instead of your hot trunk. Once you’ve reached your destination try to keep your cooler in the shade and add ice throughout the day.

• NEVER partially parboil (pre-cook) meat or poultry before packing in a cooler.

• If you cook food ahead of time, chill thoroughly before putting it in the cooler.

• When it’s time to grill, only take out enough food to fit on the grill, leave the rest in the cooler to stay at the proper temperature.

• Be sure all utensils, plates, and cooking surfaces are clean.

• Keep a spray bottle of water nearby the grill/bbq to squelch flare ups.

• Always wash your hands before and after handling food.

• Never place cooked meat on the same platter or in a container which held raw meat.

• Meat such as hamburgers and ribs should be cooked to 160° F. Cook ground poultry to 165° F.

• Never reuse marinades used on raw meat, poultry or fish.

• Don't put cooked food back into an unwashed container or a marinade container.

Now get out there and get your grill on!!!!

Chef Lori