The Prep-Ahead Cookout Menu
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.
- Recipe: Frozen Peach Old Fashioneds
Start with this mix of vegetables, or simply use what you have on hand.
- Recipe: Grilled Summer Vegetable Platter
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.
- Trip-tip Steak: 1 1/2 lb. for 20 minutes
- Flank Steak: 1 lb. for 15 minutes
- Recipe: Smoked Beef Tenderloin
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.
- Recipe: Whiskey Pie with Tipsy Berries