If you’ve lived in Boise long enough, you’ll learn to get the most out of the full summer sunshine that we get. Entertaining friends and family around the backyard barbeque pit is an American tradition as old as apple pie. Now, if you’ve already gotten your motorized exterior shades installed around your back patio, then you’re ahead of the game and ready to start firing up the grill. For bonus points, you can have us at Blind Appeal wash your windows to get them looking fabulous for your summer guests. Ask us about that and our other products and services to help turn your backyard BBQ dreams into a reality.
Now, once you have your shades set and your windows washed, it’s time to start planning your menu! We’re going to try something new this year. The theme for this ultimate BBQ will be southwest gourmet. The menu will have three courses that finishes with a grilled dessert. Every course will be 100% cooked and finished on the grill top. We’re going all in on that delicious smokey bbq goodness that you can only get over an open grill in your backyard surrounded by a few good friends and cold beverages.
For the first course, we’re kicking things off right, southwest style with a cheese stuffed grilled pepper with a zest of lemon for a kick. These grilled and stuffed peppers are a great way to kick off the day’s grilling because they are simple to execute yet pack a huge flavor punch. This will help tide people over until the main course can be served. We recommend either a mixture of provolone and mozzarella or provolone and Queso Fresco for that real authentic south of the border flavor packed into every bite. Here’s the full recipe to get you started!
For our southwest BBQ entree, we are going on a one way trip to flavortown with this bold flavored burger accompanied by a grilled salad and grilled potatoes. (We’ll reveal the burger at the end. Trust us, it’s worth the wait!)
For the grilled potatoes, we’re going patriotic with a unique twist on grill “fries” with these red, white, and blue themed potato skewers. They consist of a mixture of golden, purple, and red potatoes drizzled with olive oil and topped with salt and pepper. Here’s the full recipe.
For the side salad, we’re going full southwest with this light and juicy grilled corn salad with a honey lime dressing. This salad has a little bit of everything. Sweet honey and zesty lime with a hint of smoke and pepper to bring it full circle. This salad will dance on your pallet like a whirling firecracker. Make sure you have lots of libations to wash it down!
For the main course finale, it’s time for the burger. You’ll be serving an angus beef coffee-rubbed burger topped with peppered bacon and a house-made Dr. Pepper bbq sauce. This is a true masterwork of flavor innovation that will enshrine your next BBQ party in the history books. The all-angus beef patties are rubbed with a tangy, sweet, and smokey coffee based dry rub, grilled to perfection over a hot grill (along with the thick cut peppered bacon) and then topped with homemade Dr. Pepper bbq sauce. They are then adorned with a thick and pillowy pretzel bun and arugula cheese. For an extra southwest kick, we recommend grilling a few jalapenos alongside each burger which are then added to the top layer above the bacon. Here’s the full recipe. Enjoy!
Well, that burger is a tough act to follow, but we have just the thing to wind down the night in a way that is still decadent and sweet, but not too heavy. We’re serving farm fresh grilled peach halves topped with cinnamon-sugar butter. The heat from the grill helps to activate and caramelize the sugars in the peach while also softening up the juicy interior. They are going right off the grill and onto your plate with a dab of cold cinnamon-sugar butter on top. Check out the full recipe here. This simple, tangy, sweet, and light dish is the perfect way to wind down your southwest BBQ feast and to pay tribute to fresh crops of summer. From our family to yours, Bon Appétit.