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Kimberly Schlegel Whitman’s Memorial Day Weekend BBQ Recipes

Kimberly Schlegel Whitman, editor-at-large for Southern Living magazine has some can’t-miss favorites for your Memorial Day weekend BBQ.

‘Southern Living Ultimate Book of BBQ’ is in stores now.

Classic Deviled Eggs

  • 12 hard-cooked eggs, peeled
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons white wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/8 teaspoon kosher salt
  • Dash of hot sauce (optional)
  • Garnish: paprika

Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact. Grate egg yolks using small holes of a box grater. Mash together yolks, mayonnaise, and next 3 ingredients. Add more salt or hot sauce, if desired. Spoon or pipe yolk mixture into egg whites.

Honey BBQ Chicken

  • Vegetable cooking spray
  • 6 bone-in chicken breasts
  • 8 chicken drumsticks

Coat food grate with cooking spray; place on grill over medium-high heat (350° to 400°). Place chicken on grate, and grill, covered, 5 to 10 minutes on each side. Reduce heat to low (under 300°); grill, covered, 40 to 50 minutes for breasts and 30 to 40 minutes for drumsticks or until done. Brush with 1 cup Honey Barbecue Sauce during last 10 minutes of grilling. Serve with remaining 1 cup sauce.

Honey BBQ Sauce

  • 1/4 cup butter or margarine
  • 1 medium onion, diced (about 1 cup)
  • 1 cup ketchup
  • 1/3 cup water
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper

Melt butter in small saucepan over medium heat; add onion, and sauté 4 to 5 minutes or until tender. Stir in ketchup and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Store leftover sauce in refrigerator up to 1 week.

Lemonade Sweet Tea

  • 3 cups water
  • 2 family-size tea bags
  • 1 cup loosely packed fresh mint leaves
  • 1/2 cup sugar
  • 4 cups cold water
  • 1/2 (12-oz.) can frozen lemonade concentrate, thawed
  • Garnishes: halved orange slices, lemon balm

Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.

Discard tea bags and mint. Stir in sugar until dissolved. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.

Blueberry Cobbler with Sugared Star Shortcakes

  • 2 pt. fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/8 teaspoon almond extract
  • 2 (12-oz.) cans refrigerated buttermilk biscuits
  • 1 tablespoon coarse sparkling sugar
  • Sweetened whipped cream

Preheat oven to 400°. Combine first 4 ingredients in a medium saucepan. Cook over medium-high heat 5 minutes or until bubbly and sugar dissolves. Remove from heat.

Separate biscuits, and flatten each into a 3 1/2-inch circle. Cut with a 3-inch star-shaped cutter, and place on a lightly greased baking sheet; sprinkle with sparkling sugar, pressing to adhere. Bake at 400° for 8 minutes or until lightly browned.

Place 1 biscuit on each serving plate. Spoon blueberry mixture over half of biscuits; top with remaining biscuits. Serve with whipped cream.

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