On the flip side
FIRE UP THE GRILL WITH THESE BACKYARD BARBECUE RECIPES BY LOCAL CHEFS AND RESTAURANTS.
Story by Bailey Gilliam
Summertime and the living is easy, and so should be entertaining your backyard barbecue guests. Luckily we have gathered some easy and delicious recipes perfect for summer parties, courtesy of our favorite local chefs and restaurants. To the best summer ever!
Nacho average nachos
Pork is a barbecue classic that can’t be left out. Big Jim’s pulled pork nacho recipe is perfect for party grazing and lively conversation. This creative spin on nachos brings unique South Carolinian flavor.
Big Jim’s: Pulled Pork Nachos
8 ounces tortilla chips
8 ounces pulled pork
1/2 cup pickled jalapenos
1 cup baked beans
1 cup shredded mozzarella
1 cup shredded cheddar
6 ounces pico de gallo
2 ounces fresh green onion, sliced
DIRECTIONS  Heat the oven to 450 degrees.  Spread tortilla chips evenly on a medium baking dish and top with mozzarella and cheddar. Place in oven until cheese is melted – about 6-8 minutes.  Remove from oven and top with baked beans, pulled pork, jalapenos, pico de gallo, green onions, and sour cream. Serve family-style.
What a burger
You can’t have a summer gathering without burgers. These burgers from Lulu Kitchen are piled high with flavor and will leave your guests begging for more.
Lulu Kitchen: Summertime Burger
20 ounces ground Wagyu beef
Cheese of your liking
4 strips of crispy Applewood smoked bacon
2 leaves of butter lettuce
4 slices heirloom tomatoes
2 thick fried onion rings
Salt and pepper to taste
2 Kings Hawaiian hamburger rolls
2 garlic dill pickles
2 tablespoons Hellmann’s mayo
1 tablespoon dijon mustard
DIRECTIONS  Divide the meat in half and form into two patties. Do not overmix the meat, as this will cause the burgers to be tough. Season well with salt and pepper and place on a hot grill of at least 450 degrees. Cook the burgers to your desired temperature.  Mix mustard and mayo and spread on both sides of the rolls. Add cheese to the burger for about 1 minute before removing it from the grill. Add bacon to the burger and place it on a roll. Top with lettuce and tomato, followed by an onion ring.  Serve with a pickle on the side and napkins for face-wiping.
Beat the heat
Cool off with this refreshing beverage from Alexander’s Restaurant. This pomegranate margarita recipe beats the heat and any bad vibes.
Alexander’s Restaurant: Alexander’s Pomegranate Margarita
2 ounces Herradura Reposado
3/4 ounce agave nectar
1/4 fresh lime juice
1 ounce Stirrings pomegranate liqueur
1 ounce homemade sour mix
DIRECTIONS  Pour all ingredients over ice in a martini shaker and give a quick shake or two.  Pour into a rocks glass with a salted rim.  Create a homemade sour mix with equal parts fresh lemon juice, water, simple syrup, and half part fresh lime juice.
Taco ’bout summer
Add a little Lowcountry twist to your backyard barbecue with fish tacos. We live by the sea, and only the tastiest seafood recipes will do.
Dunes House: Fish Tacos
1 tablespoon cumin
2 tablespoons paprika
1 tablespoon Old Bay
1 tablespoon dark chili
Salt and pepper to taste
4 4-6 ounce filets mahi mahi, halved
1 cup shredded lettuce
1/2 cup black beans
1 cup pico de Gallo
INGREDIENTS (Southwest aioli)
1 teaspoon chipotle pepper
1/3 cup ranch
1 cup mayonnaise
DIRECTIONS  Season filet of mahi mahi with blackening spice and grill until cooked through.  Mix all ingredients for Southwest aioli.  Take two tortillas. Spread aioli along the middle of each tortilla and layer shredded lettuce, black beans, pico de gallo, and cheese. Top with one piece of mahi mahi filet in each taco.  Serve with tortilla chips and salsa.
Bite-sized doesn’t mean less flavor. This slider recipe packs an irresistible punch. You won’t be able to have just one.
Cassandra’s Kitchen: Ina Garten’s Sliders
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good dijon mustard
3 tablespoons Olio Santo olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving
DIRECTIONS  Build a charcoal fire or heat a gas grill.  Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.  When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.  Slice the buns in half crosswise and toast the halves cut side down on the grill.  Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.