The Sandra Lee Semi-Homemade Grilling 2 cookbook has a delectable array of grilling recipes and party themes for delicious and fun outdoor get-togethers. For the Biker Bash, Lee suggests a buffet is the way to go. Gather your friends – clad in biker black attire – around a hot grill and gleaming Harley and let the biker games begin.
Tablescape: Match the shiny Harley chrome by using silver serving platters and serving ware, glasses and a cake stand with silver stems, silver or glass candlebras bearing tapered black candles and a shiny silver silk remnant as the table cloth.
Games: Entertain guests with inexpensive black and white tic tac toe boards, poker chips, playing cards, chess games and bowls filled with dice. Games are a quintessential party must and they make nifty party favors for your guests to take home when the party is over.
Menu: A sophisticated party deserves a succulently stellar menu. Serve baby back ribs and vegetable packets alongside glasses of BV Coastal Estates Merlot, another delicious but economical red wine or even wine spritzers. For your guests that prefer a beer, let them bring their own craft brews. For a sweet finale, buy or make white or chocolate cupcakes and ice with a contrasting chocolate or cream cheese frosting. Continue the black and white theme by decorating the cupcakes with black and white striped or polka-dotted candles. Lee suggests accenting the cupcake frosting with almond extract for a fab flavor boost.
This is a recipe worth its effort! Serve these fiery ribs – simmered low and slow over fragrant hickory chips – with a side of blue cheese or ranch dressing for dipping. Be sure to set out extra napkins, these ribs should be shamelessly eaten by hand.
2. In a small bowl, combine buffalo wing mix, garlic powder, pepper and cayenne. Sprinkle seasoning over ribs and pat in. Cover ribs with plastic wrap. Chill in refrigerator for 1 to 3 hours.
3. Soak 2 cups hickory wood chips in water for at least one hour. Set up grill for indirect cooking over medium heat (no heat source under ribs). Let ribs stand at room temperature for 30 minutes.
4. Drain wood chips. Add some of the soaked wood chips to the smoke box if using a gas grill or place chips on hot coals if using charcoal. Place ribs on rib rack on hot grill over drip pan (or place ribs, bone side down, directly on hot grill over drip pan). Cover grill. Cook for 2 to 2 1/2 hours. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes and a handful of soaked wood chips to each pile of coals every hour. If using a gas grill, add a handful of soaked wood chips to the smoke box every hour.
5. About 20 minutes before ribs are done, remove ribs from rib rack and place, meat side down, on grill. Generously brush with wing sauce and stack ribs over the drip pan. Cover and cook for 10 minutes. Turn ribs and brush with additional wing sauce and restack. Cook 10 minutes more or until tender. Remove from grill and cut into portion sizes.
6. Serve hot with extra wing sauce, dressing and celery sticks.
Indoor Method: Prepare ribs as directed (steps 1 and 2). Preheat oven to 350 degrees F. Place ribs, bone side down, on a wire rack in a shallow roasting pan. Cover tightly with aluminum foil. Bake in oven for 1 hour. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered, for 30 to 45 minutes more or until tender, turning and brushing occasionally with wing sauce during the last 20 minutes of cooking. Cut into portion sizes and serve with extra wing sauce, dressing and celery sticks.
Your veggie-loving guests will enjoy opening a steamy packet of crisp-tender tangy vegetables cooked on the grill.
Ingredients for Tuscan Basil Vinaigrette:
Ingredients for Veggie Packets:
2. Fold together top and bottom edges of foil to seal and roll in sides of foil. Place packets on grill and cook for 10 to 12 minutes or until vegetables are tender, turning once. Remove and open packets to allow steam to escape. Serve hot.
Indoor Method: Preheat oven to 400 degrees F. Prepare vinaigrette and packets as directed. Place packets on a baking sheet and bake in oven for 12 to 15 minutes or until vegetables are tender. Serve hot.
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