Summertime! That means all sorts of yummies!

Since summertime is here it’s time to indulge in all of the wonderful produce this season offers us. It’s also time to light the smokers and partake in succulent slow cooked meats.

So first I had to make some watermelon sorbet. This is so incredibly simple and it’s one of those sweet desserts that won’t weigh you down. Make it easier on yourself by buying a seedless watermelon. You’ll save yourself a lot of time. Cut it from the rind and dice it in about 1/2 inch cubes. You’ll need about 3-4 cups. Put this into a food processor or blender along with the zest of one lime and the juice of same lime. (Do be sure to zest it before you cut it in half and squeeze the juice out of it) and 3 tablespoons of honey or heavy simple syrup. I prefer to use the syrup over honey because 1 – it does not impart a lot of flavor to the sorbet and 2 – it’s a lot cheaper than honey. One ingredient that is optional is wine 1-2 TBS of white wine such as a sweet riesling or pinot grigio. While the wine will impart just an ever so small flavor, it’s main reason is to help make your sorbet smoother because it lowers the freezing temperature.  But don’t add it to sorbets that call for coconut milk. Next blend or pulse until it’s liquified and put into your ice cream maker and churn according to manufacturer’s instructions (about 20 min). If you don’t have an ice cream maker, don’t worry you can make sorbet! Just put a metal bowl in your freezer while you are blending the ingredients. Once they are all blended pour the mixture into the bowl and put back in the freezer. After about an hour take it out and using a fork mix it up and break up the larger chunks. Check again after about 30 minutes. Then you can transfer to a plastic container to make it easier to store.

Note – Simple syrup is equal portions of water and sugar. Heavy simple syrup is 2 parts sugar to one part water. Make up a batch and keep it in your fridge for up to a month. I usually make up a pint to keep around. It’s great to add to ice tea too because you won’t get those sugar granules. Face it nobody likes to chew their iced tea!

So cool and delicious

So cool and delicious

Another summer time must do is BBQ. Now don’t confuse this with grilling, which is how steaks, burgers and chops are usually cooked. This is when you put the meat into a smoker and slow things way down. I’ve been smoking meats for a few years now and I am still learning so much. One book I must recommend is Big Bob Gibson’s BBQ Book by Chris Lilly.

Today’s recipe of choice – Bar-B-Q Chicken with white sauce.

Big Bob Gibson's White Sauce

Big Bob Gibson’s White Sauce

So here’s a copy of the book and the white bbq sauce I just made. Folks this is just some of the best tasting sauce that I’ve had in a long time! I love making my own sauces because you can tweak them towards your palate. But this sauce is perfect just as it is. 

And when added to this – sublime!

Smoked chicken with white BBQ sauce.

Smoked chicken with white BBQ sauce.

But what would dinner be without side dishes. Tonight was cast iron skillet corn bread and green beans fried in bacon drippings.

Skillet Cornbread

Skillet Cornbread

Bacon drippings make all things good!

Bacon drippings make all things good!

I’m sorry if I made you hungry, but hope I inspired you to get out and get cooking!


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