Summer Food & Drink: Margaritas & More

There are some things that you can just not do without in the summer. Here are the top 3 things that you must get or make for the upcoming summer season. Make them all at once for best results and to really kick off the summer.

Grilled Corn On The Cob

A summer classic. Fresh corn on the cob lightly buttered and seasoned with perfect grill marks.

Making this timeless summertime side is super easy. First, pick out some nice ears from a farmers market or grocery store. Farmers markets are definitely preferred, the quality of vegetables at the big box stores is often lacking. Find a farmers market near you online.

Next, remove everything but one layer of the outer leaves. Peel them back and coat the corn cobs with a light coating of butter. Season with salt and pepper and fold the leaves back.

Now, grill the corn over direct medium heat. The leaves will protect the corn from burning up but will still shift and allow for some slight grill marks.

Summer Corn Cob

Frozen Margaritas

On a hot summer day, nothing washes down good barbecue like a premium frozen margarita. When it comes to margaritas, no two are equal. You can buy the store mixed ones but they often wind up being too sugary and just plain unsatisfying. So, how do you make the perfect frozen margarita?

We emailed the owner of the Dallas Company Margarita Monkey. They sent us directions for a great frozen margarita using frozen juice from concentrate. They specialize in margarita machine rentals but you can use this recipe at home with just a freezer.

So what is this recipe? Combine 1 can of frozen limeade concentrate, 12 ounces of tequila, 24 ounces of water and 6 ounces of triple sec in a one gallon freezer bag. Mix well and freeze for 6 to 8 hours or until slushy.

Simple right? This is the perfect recipe for those small parties although for larger gatherings, you might be best renting a margarita machine which can keep up with the larger capacity.

Pork Shoulder

Pulled pork is a classic in the smoked meat world. It is best for summer smokes because of the long smoke times, up to 20 hours.

The key to pork shoulder is to cut off just about all of the exterior fat. This cut has plenty of internal fat to keep it moist. Leaving the exterior fat on will only serve to limit the smoke penetration.

After you have prepped your pork, lightly season it with salt and pepper. You can get fancier if you like but this is all that you really need.

Cook your pork on low, indirect heat. I like to cook it at 225 Degrees which will cook your average 8 pound pork shoulder or pork but in about 16 to 20 hours. Every cut is different and cooking times can vary greatly. I cook my pork to an internal temperature of 199. Sounds high to some but this makes a tender and moist, easily shredded pork butt.

ServeĀ  your pork on buns with your sauce of choice.

Pork Butt

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