America’s Favorite BBQ Weekend

Memorial Day is a federal holiday in the United States for remembering and honoring persons who have died while serving in the United States Armed Forces. As a nation, we gather together to celebrate and appreciate their fight for our country and recognize the importance in supporting our nation.

It’s that time of year again to fire up the grills and open up the pool because it’s Memorial Day Weekend! America’s favorite weekend is back again and so are some really cool ideas trending this year, especially for the summer. Let’s take a look!

TABLEWARE ESSENTIALS…Red, white and blue never looked so good until now – featuring our most popular Studio Blue Collection. Studio Blue is inspired by the trend for a natural aesthetic in the home using honest materials and ceramic crafting techniques. This quality stoneware collection, made in Derbyshire, England, features a range of bowls, plates and platters designed with laid-back dining and entertaining in mind. Embrace the celebration with us and be the best host or hostess this year with Studio Blue. We definitely made it super easy and eye-catching for you and your guests to enjoy. Click the link below to find out more.

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TOP BBQ RECIPES OF 2019

It’s Memorial Day Weekend, you just have to have burgers, especially Cheddar and Bacon Smashed Burgers. These burgers were inspired by the sliders at White Manna in Hackensack, New Jersey. They’re easy to make and perfect for when your guests start to arrive.

Here’s the Cheddar and Bacon Smashed Burger recipe:

Ingredients:

• 16 thin bread-and-butter pickle slices, patted dry
• 4 (4 inches each) potato buns, buttered and toasted
• 1 1/4 pound (30% fat) ground beef chuck
• Salt and fresh ground pepper
• 2 small onions, sliced paper thin
• 4 ounces of sharp cheddar cheese, sliced
• Umami dust, for sprinkling (optional, see note)

How-To:

STEP 1 – Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns.

STEP 2 – Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve.

NOTE: Over-working the beef can create a tight, meatloaf texture. Instead, handle the ground beef as little as possible and you’ll be grill-ready!

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FOR ALL THE CHICKEN LOVERS

Not everyone likes burgers or red meat but we sure do know someone who loves chicken. Learn how to make grilled chicken with mustard barbecue sauce and tomato salad that ties it all together so nicely. Let’s get cookin’ for those chicken lovers!

Our Denby Natural Canvas Collection is perfect to make the colors of the mustard barbecue sauce and the tomato salad stand out on the table for all your guests to see and love. Click here for more info.

Here’s the Grilled Chicken with Mustard BBQ Sauce & Tomato Salad recipe:

Ingredients:

• 2 Tbsp. extra-virgin olive oil, plus more for grill
• 1/4 cup apple cider vinegar
• 1/4 cup (packed) light brown sugar
• 2 Tbsp. honey
• 2 tsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1/2 cup plus 2 Tbsp. country-style mustard
• 5–6 lb. skin-on, bone-in chicken breasts and/or whole legs
• 2 Tbsp. plus 3 tsp. kosher salt, divided, plus more
• 2 large sweet onions, sliced into 1/2″-thick rounds
• 1 (15-oz.) jar pickled green beans
• 2 lb. tomatoes, halved if large, sliced into 1/2″-thick rounds

How-To:

STEP 1 – Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.

STEP 2 – Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.

STEP 3 – Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15–20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.

STEP 4 – Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1–2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.

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THIRSTY FOR MORE?

We can’t forget about our tasty drinks. When the sun is out and people are having fun, a nice beverage is a great touch to the celebration. Get in the spirit with a Red, White and Blueberry Sparkling Punch!

Our Denby Glassware is really unique and absolutely summer-ready for all your beverage needs. Take a glance at our selection and see for yourself!

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Here’s the Red, White and Blueberry Sparkling Punch recipe:

Ingredients:

• 2 Bottles Moscato
• 4 botles IZZE Sparkling Blueberry juice
• 3 cups Smirnoff Sorbet Light Pineapple Coconut
• Endless blueberries and strawberries

How-To:

• Pour moscato, IZZE Sparkling Blueberry and vodka into a punch bowl. Add strawberries, blueberries and serve.

Optional: Freeze water and berries in a bunt pan or donut molds for ice rings to keep your  punch cold. Freeze overnight and run hot water on the back of the old to release the ice.

This Memorial Day Weekend is going to be beyond delicious and I can’t wait to see what everyone is going to cook. I know I’m definitely going to try and make those yummy smashed burgers while sipping on some new summer drink trends like the Red, White and Blueberry Sparkling Punch. Happy Memorial Day from our Denby family to yours!

…can you pass the punch, please? Thank you!