North Carolina native and Grill Girl Eilzabeth Karmel shares a make-ahead menu that proves firing up the grill is the easiest way to pull off an elegant summer gathering.
1 Week | Stir up Garlic-Herb Butter: Chill up to 1 week, or freeze up to 3 months. Mix Hill Country Rub: Store in an airtight container up to 3 months. Blend Chimichurri Sauce: Chill up to 1 week.
2 Days | Prepare Buttermilk-Ricotta Cheese Dip: After straining, chill up to 2 days. Blend Veggie Vinaigrette: Chill up to 2 days (if serving with the vegetable platter).
1 Day | Bake Whiskey Pie: Chill up to 24 hours. Slice Grilled Summer Vegetables: Prep and chill in zip-top plastic bags up to 24 hours. Smoke Beef Tenderloin: Prepare through Step 5, and chill up to 24 hours.
Day of | 4 hours Make Tipsy Berries 1 hour Preheat grill. Grill veggies. 30 minutes Grill corn. Crank up the grill temp, and sear the beef (Step 6 of recipe). Then slice, serve, and take a bow.
Served ice cold, these refreshing cocktails keep your guests cool.
If you've never tried homemade ricotta, then you're in for a tasty surprise. This will change the way you think about the
store-bought kind. Be sure to stir only when indicated in the recipe.
Start with this mix of vegetables, or simply use what you have on hand.
Feel free to substitute tri-tip steak or flank steak for the tenderloin. Reduce the rub to 1 1/4 tsp., decrease smoker temperature
to 250; and follow smoking tips below.
Use the husks as handles by pulling them back and tying the ends with kitchen string. Soak in cold water at least 10 minutes
before grilling to prevent burning.
Offer with a scoop of vanilla ice cream, and, to save time, you can simply top with a mix of your favorite fresh summer fruit.