Category: Patio Food

Here is a novel idea for fun food to be eaten on the patio with one hand (no eating implements required) while holding an adult beverage in the other hand. They are that good. Do tell, you ask? They are homemade pizza rolls. Stay tuned to learn about a simple, easy, fun food to be enjoyed outdoors:

• In summer with a margarita before you grill those ribs, burgers, chicken, or steaks.
• In the winter around the warmth of your outdoor fire pit accompanied by a hot toddy.
• Or any other season where you might enjoy relaxing on your patio with a snack and a Cosmopolitan cocktail — solo, with a friend, or while entertaining your family or friends.

Now, if you’ve ever taken an advanced class at an educational institution, you’ll remember that there was usually an earlier class that was required — a prerequisite — to lay the foundation for the new knowledge you were to gain in the advanced class. Yup, there is a prerequisite required here for making homemade pizza rolls because they are very similar to making homemade egg rolls. There’s no point in me repeating much of the instructions from the egg roll post, so you should check out that recipe before proceeding here. And by the way, this is a cheap attempt by me to get you to peruse other recipes for fun patio food on this website. Trust me, cooking these recipes will give you great enjoyment when going outside to eat, and drink, and relax.

Pizza Rolls

Basically, what you’d put on your pizza is what you’ll put in your pizza rolls — within reason. You want the ingredients to be soft and gooey like a pizza without hard items such as bell peppers or black olives. If you add onions, sauté them to make them soft and pliable. And keep the number of your ingredients reasonable remembering that you’ll be scooping what you mix up and putting it into an egg roll wrapper, then rolling it up. Omitting bulky ingredients will make your pizza rolls easier to roll and fry.

Here are the ingredients we use in our pizza rolls, although feel free to use your favorites or mix it up every time you make homemade pizza rolls:

• Egg roll wrappers
• Ground sausage – 1 pound
  Fennel seed – 1 tablespoon, crushed
  Sage – 1 tsp, Ground
  Salt – 1/2 tsp, coarse
  Pepper – 1/2 tsp, coarse
  Aleppo pepper – 1 tsp
  Cayenne pepper – 1/8 tsp
• Pepperoni – 3 to 5 oz or to taste, chopped
• Mozzarella cheese – 5 to 8 oz or to taste, grated
• Red pizza sauce – 1 cup to start. Use jarred sauce or make your own:
  Tomato paste – one 6 oz can
  Olive oil – 1 tsp, extra virgin garlic infused if available
  Oregano – 1 tsp, dried
  Basil – 1 tsp, dried 
  Salt – 1 tsp, coarse
  Pepper – 1 tsp, coarse
  Aleppo pepper – 1 tsp
  Smoked paprika – 1 tsp
  Sugar – 1 tsp, granulated or Monk Fruit Sugar (optional)
  Water – 6 oz
  Vegetable Bouillon – 1 tsp, Better Than Bouillon brand in a jar
  Red wine vinegar – 1 tsp
  Worcestershire sauce – 1 tsp
• Canola oil – 1 1/2 to 2 inches of oil into a deep pot like a cast iron dutch oven

Click on each LINK below to get these featured pizza roll items from Amazon:

Colavita Garlic Olive Oil • Spicy World Aleppo Pepper • Oil Sprayer for Cooking

Just a side note here: Julie requires a low FODMAP diet to prevent digestive issues. That’s why I make our own tomato sauce without garlic and onions. I cannot find a commercially produced tomato or pizza sauce that doesn’t have garlic or onions or even without garlic or onion powder in the ingredients. For Julie, the flavor is OK but not the item itself in any way, shape, or form.

Do this:

Start with the red sauce. The easy way is to use a commercial sauce from the grocery store. The tasty way is to make the sauce yourself. It earns you bragging rights when you serve homemade pizza rolls to your guests.

1. Make the red sauce:
   Mix dry spices in a small bowl. Add oil to medium sized sauce pan. Heat until shimmering over medium heat. Add spices to oil and whisk until fragrant — 1 to 2 minutes. DO NOT let the spices burn. Add tomato paste and water to spices in sauce pan and whisk until mixed well and smooth. Add red wine vinegar and Worcestershire sauce and stir to mix. Simmer gently for about 10 minutes over low heat. Beware of bubbling and spatters. Taste and adjust flavors as desired. If sauce is too thick add water in small amounts until desired consistency is achieved.
2. Season the ground sausage:
   In a medium sized bowl, place ground sausage and spices. Mix with hands until spices are evenly distributed throughout the meat.
3. Sauté the sausage in a skillet, breaking up the meat into small pieces as it cooks in the pan. As I’ve mentioned before, I only cook in cast iron pans and I recommend a cast iron skillet here, but it’s not absolutely necessary if you don’t have one. When cooked, drain any fat and place the sausage in the mixing bowl.
4. Chop the pepperoni into smaller pieces. Add it to the sausage in the mixing bowl.
5. Add the cheese and red pizza sauce to the mixing bowl.
6. Stir the ingredients to throughly mix — use your hands if necessary.
7. Now, do two things: First, look at your mixture to see if all of the ingredients are evenly proportioned and evenly mixed. If one or more is lacking, add more of whichever ingredient(s) and re-mix. Then, taste the mixture. Does it taste like a pizza or is one or more flavors lacking? If any flavors are lacking, add more of what’s missing to the get the taste you want and then re-mix.
8. Finally, jump to the Homemade Egg Roll post for instructions on how to fill and roll the wrapper, and fry them nice and crispy. The photos below are a “teaser”.
9. Once fried (it goes fast — keep an eye on your pizza rolls in the hot oil so they don’t burn), line a tall stainless steel bowl with paper towel and when the pizza rolls are out of the oil stand them on their end in the bowl so any extra oil runs out preventing the roll from getting oil soaked and soggy. Keep them warm in the oven briefly until you and/or your guests DEVOUR them. Yum!
   

That’s it! It’s not rocket science. They don’t take hours to make, require a culinary degree from a cooking school, or need obscure or expensive ingredients. This is a fun recipe that will WOW your family and friends. And it is the perfect patio food to enjoy in a comfy patio chair with a scrumptious patio cocktail . . . on your patio. Just remember one important fact: every day is Friday on the patio!

Please Leave a Comment

Was this information helpful? Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. Did you make or modify the recipe? How so? Did you cook them on the patio or, at least, serve them on the patio? Add a picture so we can see your yummy pizza rolls! And tell us your locale. We’re in Roanoke, Virginia, USA. Where are you?

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OK, so you might be thinking, “Really, meatloaf is patio food?” And I would answer with a resounding “YES”! Meatloaf is a great comfort food during any season. Regardless of your locale, a lunch plate of hot meatloaf and potatoes can be enjoyed on the patio even if you are currently in a winter climate — a dry sunny day in the cool air of Autumn or Winter is the perfect environment to grab your comfort-food lunch and head outside. By contrast, a cold sliced meatloaf sandwich with mayo and sweet relish eats nicely on the patio in warmer weather with a tall glass of ice tea or, preferably, an adult beverage.

The Illusive Perfect Meatloaf

Cooking the perfect meatloaf has always been a bit of a challenge for me. I have exacting wants and standards for how a meatloaf should come to fruition. It has to be firm for slicing, especially for cold meatloaf sandwiches the day after. It has to be moist — almost creamy in texture — you know, “melt in your mouth” moist. And it has to be savory in flavor. But the perfect meatloaf eluded me. There is a saying that the definition of “crazy” is doing the same thing over and over while expecting different (better) results. I guess I was crazy ‘cause I tried the same recipe and process over and over and they all turned out subpar. I used ground beef. I baked the meatloaf in a bread pan in the oven. But I never had an acceptable result no matter how many times I tried. And then I ran across a meatloaf cooking concept that changed everything.

A Cooking Concept That Changed Everything

I read somewhere to use a slow cooker (Crock Pot) to bake your meatloaf. “What?!” you say. That was my reaction as well. But I had to try it to see if my run of bad meatloaf could end. And I’m happy to say that my era of dry, crumbly meatloaf is over. Eureka!

Now, given some dietary issues we have in our family, I use ground chicken instead of ground beef. But I can imagine the results would be the same — a firm cooked meatloaf that remains moist, has a creamy texture, slices beautifully (especially when cold) and tastes wonderful. My exacting wants and standards have been achieved!

So, let me offer you this recipe with some easy instructions. Give it a try and come on back and make a comment on how it turned out for you, whether you liked it or not, and if you modified the recipe please share.

Enchilada Sauce

The ingredients below are a doubling of the recipe as some of the enchilada sauce will go into the meatloaf mixture and some will be leftover to top the meatloaf before cooking and then to add to a slice when eating.

• 3-4 tbsp Olive oil – preferably garlic-infused but regular Virgin is OK
• 6 tbsp chili powder
• 6 tbsp all-purpose flour
• 2 tsp cocoa powder
• 2 tsp oregano
• 1 tsp ground cumin
• 1 tsp Aleppo pepper
• 1 tsp coarse salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups tomato sauce (two 8 oz cans)
• 1-2 chipotle chili peppers based on your heat preference, chopped
• 2-3 cups of water

Click on each LINK below to get these featured meatloaf items from Amazon:

Colavita Garlic Olive Oil • Spicy World Aleppo Pepper • Oil Sprayer for Cooking

Meatloaf Ingredients

• 3 lb ground chicken
• 2 cups uncooked rolled oats
• 2 cans diced green chilis (two 4 oz cans)
• 1 egg
• 2 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 cup enchilada sauce*
• 1 tsp smoked paprika
• 1 tsp coarse salt
• 1 tsp ground pepper
• Olive oil – preferably garlic-infused to spray but regular Virgin is OK

* Canned enchilada sauce is OK to use, BUT, this meatloaf will be exceptional if you make you own enchilada sauce following the recipe in this blog post. If you’re going to make your own enchilada sauce, make it first before mixing up the meatloaf ingredients.

Do this:

Mix the dry spices and flour together in a bowl. Have the water and tomato sauce ready to use. Put the oil in a medium to large sauce pan and heat. With a whisk, whisk the spices and flour into the oil — it will thicken up FAST. Add a little of the water to keep it smooth and prevent burning. Add the tomato sauce and keep stirring. Add the remaining water and thicken the sauce — stop adding water when you get the sauce to the consistency you desire. The consistency should be like thick gravy or chocolate sauce. Set it aside to cool.

Next, place 2 cups of uncooked rolled oats in a food processor or blender. grind the oatmeal into a “meal” versus a fine powder. (Note: do not use commercially produced oat flour. It is too fine and will spoil your meatloaf.) It should look a little bit like sawdust. 

Place the ground meal in a large mixing bowl. Add the rest of the dry ingredients and stir the ingredients to ensure it’s evenly mixed. Add the ground chicken, green chilis, egg and enchilada sauce to the bowl. Make sure your hands are clean and then mix all the ingredients in the bowl with your hands. Watch as you squeeze and tumble the mixture to see that the ingredients are evenly mixed.

To prepare your slow cooker, spray or spritz the olive oil on the bottom and walls of the slow cooker. Then, take a piece of aluminum foil (I suggest a piece twice as long as you think you need and then fold it over to double the strength) and press it down into the slow cooker making a cradle for the meatloaf to sit in. Spray or spritz olive oil on the bottom and walls of the foil cradle. This is how you will extract the meatloaf from the slow cooker when its fully cooked.

With your hands, add the meatloaf mixture into the slow cooker and pat it down so it has a flat top. Add some of the enchilada sauce to the top of the meatloaf and spread it over with a spoon to coat the top. Now you’re ready to cook. Slow cookers are notorious for being highly irregular in their heat. I jokingly say my slow cooker gets so hot on the “low” setting that you could fry an egg. So I usually cook my meatloaf about 4 hours on the low setting and then check it with an instant read thermometer. But you know your slow cooker better so adjust the cooking time as needed. The USDA recommends cooking ground chicken to a minimum internal temperature of 165°F (73.9°C) to ensure it’s safe to eat.

When done I take the cooker out of the heating unit and let it cool down a bit, maybe 15 minutes. Then I grab the foil, left and right, and pull the meatloaf out of the cooker and let it cool longer on a bakers cooling rack (leave it on the foil while it cools) until I know it will allow me to slice it. I like to serve my meatloaf with some pressure cooker steamed gold potatoes (I like their thin skin) and perhaps some steamed broccoli. And the next day for lunch? I’ll be slicing some meatloaf and toasting two slices of bread for a meatloaf, mayo, and sweet relish sandwich. I could wash it down with a glass of ice tea. Or maybe a cold beer. But most likely I’ll choose any number of adult beverages. After all, every day is Friday on the patio!

Click on each LINK below to get these featured meatloaf items from Amazon:

Colavita Garlic Olive Oil • Spicy World Aleppo Pepper • Oil Sprayer for Cooking

Meatloaf FAQ

What is the best binder for meatloaf?

• Oatmeal
• Bread Crumbs
• Pork Rinds
• Boxed Stuffing
• Cooked Rice
• Dried Soup Mix

What can I use on top of meatloaf instead of ketchup?

Some popular substitutions include: enchilada sauce, barbecue sauce, roasted tomato and dried chili sauce.

What makes meatloaf unhealthy?

The biggest issues with most meatloaf recipes are the fat, salt, and sugar. Many use ground beef that’s 80% lean or less, or fatty beef and pork mixtures. This can add a lot of saturated fat to the recipe, which can raise cholesterol and heart disease risk. Ground chicken or ground turkey is a more healthy alternative.

Please Leave a Comment

Was this information helpful? Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. Are you a meatloaf aficionado? Did you try this meatloaf recipe? If so, how did it turn out? Do you have another meatloaf recipe you’d like to share? Do you use your outdoor living space for activities like eating and drinking? Please share your thoughts and impressions. And tell your locale — we’re in Roanoke, Virginia, USA. Where are you?

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Enjoying a cocktail on the patio is definitely a past-time worth doing well. Fortunately, we have a friend we’ve dubbed a master mixologist. His name is Nate. While not a bartender by trade, Nate has a wealth of knowledge regarding cocktails and how they go together. He can be a perfectionist which, when mixing an adult beverage, is an exceptional trait to make sure the cocktail will yield the best flavor possible. Given his level of expertise, we asked Nate to design some custom cocktails just for our readers who so enjoy living on the patio. We hope these refreshing drinks please you as much as they please us. Bottoms up!

Lavender Lounger 

• 2 oz vodka or gin  
• 1 oz lemon juice (freshly squeezed) 
• 1/2 oz lavender simple syrup 
• Soda water to top 
• 2 cucumber slices 

Garnish: lavender flower 
Garnish: cucumber slice

Lavender simple syrup:

1. Mix ½ cup sugar with ½ cup water in a saucepan on the stove. 
2. Heat on medium heat, stirring occasionally, until the sugar begins dissolving. 
3. Add 5 or 6 lavender sprigs. (fresh is better, but dried will work) 
4. Simmer on low heat for 10 to 15 minutes or until the flavor of lavender is thoroughly infused to taste.
5. Strain out the lavender, then store mixture in the fridge. 

Do this:

1. Add the gin or vodka, lemon juice, and lavender syrup to a Collins or Highball glass.  
2. Fill glass with ice, top with soda, give one good stir. 
3. Slide the 2 cucumber slices into the glass. Then add the garnish of lavender flower and cucumber slice. 

Patio Bourbon Sipper

• 2 oz bourbon whiskey 
• 1/2 oz orange liqueur (Cointreau) 
• 1/2 oz amaretto liqueur 
• 1/2 oz lemon juice (fresh squeezed) 
• 1 dash Angostura bitters 

Garnish: lemon twist

Do this:

1. Put all ingredients in a cocktail shaker with ice and shake vigorously. 
2. Strain drink into a chilled Coupe, Martini, or Nick and Nora glass. 
3. Express* the lemon twist over the cocktail then add it as a garnish.  
   
   * Per the website casualmixologist.com:
   “While a curl of citrus may appear to be merely decorative, perhaps even an afterthought, it plays a key role in the composition of the cocktail. With a quick twist of the rind, the bartender expresses fragrant essential oils and releases a rich citrus perfume onto the surface of the cocktail. This adds a distinctive top layer of complexity to the cocktail, enhancing its aroma without adding sweetness. Expressing citrus correctly is an art-form, though, and it requires a light touch. To begin, use a sharp paring knife to slice a thin oval from the peel. Take care not to cut too deeply into the pith, which is too bitter for our purposes. Twist the peel over the surface of the cocktail to add a thin float of essential oil. Before dropping the peel in the glass, if that’s your plan, rim the glass with the peel for an added punch of fragrance.”

Blue-Colada

• 2 oz light rum 
• 1/2 oz Blue Curacao 
• 1  1/2 oz cream of coconut 
• 1  1/2 oz pineapple juice 
• 1/2 ounce lime juice (freshly squeezed) 

Garnish: maraschino cherry 
Garnish: pineapple leaf 

Do this:

1. Add the rum, Blue Curacao, cream of coconut, pineapple juice and lime juice to a cocktail shaker with ice and shake vigorously for 30 seconds. Or, blend all ingredients in a blender instead of shaking for an even better experience.
2. Strain into a chilled Hurricane or tall glass with ice (pebble ice if possible). 
3. Garnish it with a maraschino cherry and pineapple leaf. 

Note: Cream of Coconut can either be purchased or made at home — it is a simple process. Here’s the recipe from the website thecoconutmama.com:

• 1 can full-fat coconut milk
• 3/4 cup granulated sugar
• pinch of salt

1. Pour all the ingredients into a small pot and heat over low heat.
2. Stir until the sugar and coconut milk dissolve
3. Store in an air-tight container in the refrigerator. The coconut cream will keep in the refrigerator for 7 days. Freeze any leftover for future use.

Relax with Custom Cocktails

Relaxing is what living on the patio is all about. What a better way to relax than with tasty, colorful, custom cocktails. And adult beverages are frequently enjoyed with a patio snack. Since eating and drinking are primary activities on the patio, we encourage you to take full advantage of our section on Patio Food to add great value to the time you spend on your patio. We hope one or all of Nate’s custom cocktails will soon become your favorites. Finally, always remember, every day is Friday on the patio!

Please Leave a Comment

Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. Did you make any or all of the cocktail recipes above? If so, how did it/they turn out? If you tried more that one recipe, which is your favorite? Or, do you have another favorite patio cocktail recipe? Will you share? Attach a photo to your comment so we can see how yummy your cocktails look. And hey, if you live in the Roanoke, VA area and you have a favorite “watering hole” for when weather on the patio is uncooperative, let us know where you like to be chill’n with a cocktail.

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We may earn money or products from the companies mentioned in this post at no extra cost to you if the affiliate links are utilized to make a purchase. Click this link to see all our disclosures.

Here’s an important question: If every day is Friday on the patio, do we really need any other reason to enjoy an easy margarita while relaxing outdoors? The answer is clear — no other reason necessary. But we do like it simple and easy, right? Well, it doesn’t get any easier than Randy’s Eat Shop Easy Margarita. Simple, easy, and very yummy!

Easy Margarita Recipe

• 1 1/2 ounces Tequila
• 1 ounce Triple Sec
• 3/4 ounce Lime Juice
• 1/2 teaspoon Maple Syrup
• Coarse Salt
• Lime Wedges

Let’s Talk Tequila

I am not a connoisseur, but it makes sense to me to use a middle-of-the-road tequila if you’re going to use it in a cocktail — with mixers. The cocktail needs to taste like tequila, but unless you’re sipping straight tequila or doing shooters, I wouldn’t spend the money for a top-shelf brand. But that’s just me . . .

What About Lime Juice? 

Yes, fresh squeezed is the best. But then you need a citrus juicer (which I have). And you need to not be lazy, which at times, I can be. When being lazy, I use lime juice from a bottle. So either way works. When you’re trying to impress a special someone, fresh squeeze your lime juice. If you’re just hang’n with your friends, bottled lime juice will fit the bill.

Make the Easy Margarita

Prep your glass(es) for this easy margarita. I use what’s called a rocks glass. It’s also called an old fashioned or lowball glass. The rocks glass is short and wide with a sturdy bottom. 

Now, cut a lime into wedges and rub one wedge around the rim of your glass. Sprinkle some coarse salt on a hard surface like a piece of wax paper on your countertop or use a salad plate. Dunk the rim of the glass in the salt and then add a few ice cubes to your glass without disturbing the salted rim.

Take your cocktail shaker and fill it about a third full of ice. Then measure your liquids into the shaker. No “free pouring”. Measure to get the best flavor in just the right amounts. If you don’t already have one, get a jigger with measurements clearly marked. Remember to add the 1/2 teaspoon of maple syrup to the liquids in the shaker — it really matters. Put the top on your shaker and vigorously shake your cocktail about ten seconds. Pour the mix over the ice in your salted glass and garnish your easy margarita with a lime wedge on the edge of the glass. 

Are You Ready to Relax With an Easy Margarita?

That was pretty simple and easy, right? Now grab that cocktail, and a snack, and head out to the patio for some serious relaxing because . . . every day is Friday on the patio. 

Margarita FAQs

What do you rim a margarita with?

Both tequila and orange liqueur have strong bitter notes that can easily overwhelm every other flavor that surrounds them. Salt interferes with the way our taste buds process bitterness, so by adding touch of it to every sip, additional flavors are able to shine through in the drink.

How do you wet a margarita rim?

It’s super simple. Start with a plate or shallow bowl of water, lime juice or lemon juice then dip in the rim of your glass. Alternatively, you could cut a lime or lemon wedge and moisten the rim with it; it’s totally up to you.

Why are margaritas shaken and not stirred?

Shaking creates this effect by breaking up the ice and chilling the cocktail, while also sloshing all of that delicious boozy mixture around. It makes for a frothy sipper rather than a velvety one. Importantly, shaking mixes certain ingredients together that, if stirred, would separate by the time you drink them.

Please Leave a Comment

Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. Did you make the recipe above? If so, how did it turn out? Do you have another recipe you like to make your margaritas? Will you share? Attach a photo to your comment so we can see how yummy your easy margarita looks.

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If you were asked to quickly name some classic summer foods, you’d probably say hamburgers and hot dogs, then name some other grilled meat. But very near the top of your list you’d probably say “potato salad”. And you’d be spot-on! What’s a summer meal on the patio without potato salad? Wrong, that’s what it is!

Now, much like barbecue ribs, I’ve learned that how people make potato salad can be very personal. Almost everyone has a specific recipe for potato salad, some with unique ingredients, and the maker can be unyielding to any variations. I’m good with that. We want to enjoy what we like, right? Sure. But I like simple things. So I don’t mean to be persnickety, but it’s called potato salad. Perhaps only a few simple ingredients are necessary. Nothing fancy. But yummy to the tongue and tummy. 

Let me tell you how I make potato salad and you tell me what you think in the Comments section below.

Potatoes

I use golden potatoes because I like the flavor and the skins are thin, since I leave the skin on when I make my version of potato salad. 

I like my potatoes soft but firm in the sense that I want them to hold together when I toss my salad and not get mushy and fall apart. But I don’t want them firm as in “not completely cooked” — hard versus firm. To get them to this consistency, I steam my potatoes whole in a pressure cooker the day before and chill them overnight in the refrigerator. I do this for two reasons:

Cold Potatoes

I feel that potatoes should be “refrigerator cold” when cutting them and mixing them in potato salad. They hold up as you mix the salad and they taste better when chilled.

Resistant Starch

By cooking potatoes and chilling them in advance they release what’s called “resistant starch”. Resistant starch is a carbohydrate that resists digestion in the small intestine and gets fermented in the large intestine. It feeds the good bacteria in your gut and stabilizes blood sugar levels while increasing feelings of fullness. As potatoes cool, their resistance starch rises. So reheating and eating potatoes from the fridge a day or more later is more heathy (and less fattening) than eating them just after cooking.

Finally, in the recipe below it specifies certain measurements of the ingredients. These measurements are NOT finite. Your tastebuds drive the amount of the ingredients. If you cut up two pounds of potatoes and it doesn’t look like it is enough, add more! If you mix up the dressing and it doesn’t bring your salad to the consistency you desire, add more! You are the creator of the salad. Use the recipe as a starting point.

Potato Salad Recipe

Potato Salad

• 2 lbs. potatoes (5 to 6 medium) — steamed, chilled overnight, and cut into 1/2-inch chunks
• 1 cup thinly sliced celery
• 1 cup sliced green olives with pimentos

Dressing

We like our potato salad “wet” — lots of dressing. And we like it tangy.

• 1 heaping cup Mayonnaise
• 1 Tbsp. apple cider vinegar, preferably unfiltered
• 1 Tbsp. Dijon Mustard
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. ground black pepper

Make the Potato Salad

Add the cut-up potatoes, celery, and olives in a large bowl. The celery gives the salad some “crunch”, the olives add to the “tang”, and the pimentos add color to the salad.

In a separate bowl, combine the dressing ingredients and mix with a whisk. Taste the dressing. Does it need more of any of the ingredients to get the flavor you want? More mustard for increased tang? More sugar to sweeten the dressing? More pepper (or even some cayenne) to add a little zing or heat? If so, add them to the dressing now and whisk again. 

Look at the salad ingredients in the large bowl. Look at the dressing in the smaller bowl. Does it look like the volume of dressing you’ve just mixed up will make your salad the way you want it — dry or wet? If you want it dry, add a little dressing and toss the salad. Keep adding the dressing in small amounts until you get your desired consistency. If you want it wet, dump it all in and start tossing. If it’s not wet enough, add a dollop or two of mayo to the salad and toss some more.

When I get the salad the way I like it I top it with some coarse salt and fresh ground pepper and put it the refrigerator to chill it down before it’s time to serve.

Now remember one thing: cooking is art and baking is science. So you have control over what and how much you put into whatever you’re cooking. You’re the “artist” — adjust the recipe to fit your taste. And have fun!

My Perspective: Simple is Better

So here it is. A simple recipe for a tasty potato salad that you can modify to make your version rock! Now fire up your grill and ice down the beer (or other adult beverage). There’s going to be a party on your patio today whether a party of one or two, or a gathering of your many friends. And they’re going to rave about your potato salad and ask for the recipe. Initially you might resist, but you’ll relent because when they invite you to their house you’ll want to eat the same fabulous potato salad at their party.

And remember, every day is Friday on the patio.

Potato Salad FAQs

What is the best type of potato to use for potato salad?

To keep your salad from falling apart into mush, it’s important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings.

Should potatoes for salad be cooked whole?

Potatoes for salads should be cooked whole, then peeled and cut, in order to preserve nutrients.

What does chilling overnight do to potatoes?

Cooling potatoes after cooking can substantially increase their amount of resistant starch. One study found that cooling potatoes overnight after cooking tripled their resistant starch content.

Should you let potatoes cool when making potato salad?

The type of dressing you plan to use, mayo-based dressing or vinaigrette, will determine when the salad should be dressed. When using vinaigrette, don’t let the potatoes cool before dressing them. And when making a mayonnaise-based potato salad, stay away from dressing warm potatoes.

Why do you add vinegar to potato salad?

A splash of vinegar adds much-needed tang to potato salad.

Please Leave a Comment

Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. How do you like your potato salad: wet or dry? What ingredients do you add to your potato salad? Is your recipe regional, unique to Roanoke, VA or anywhere else? Did you make the recipe above? If so, how did it turn out? Can you attach a photo to your comment so we can see how tasty your finished potato salad looks?

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The first tool you need when setting up your grill for patio barbecue (especially barbecue ribs!) is a bottle opener, preferably a wall-mounted bottle opener somewhere in the vicinity of your grill. Who would ever want to sit on the patio while smelling the delicious aroma of grilling meat without a cold beer? No one! And how do you get that cold beer open? Bottle opener. Simple logic.

With that important element settled, patio barbecue can be a very personal and an individually unique experience. So we’ll tell you here how we generate fabulous barbecue ribs using both the oven and the grill. But take it all with a grain of salt. How we do it may not be how you’d do it. And that’s OK. Barbecue is personal. We get it.

Barbecue Ribs — An Easy Recipe

Barbecuing ribs is more of a process than an actual recipe.

I start with pork baby back ribs because I like the flavor of pork. Make sure they are completely thawed if they came out of the freezer so they will cook evenly.

Many recipes will tell you to strip off the membrane from the meat surface. Here’s some direction from the website The Spruce Eats:

“Leaving the membrane attached to your ribs will result in less-flavorful ribs and a tough texture.

The membrane (called the peritoneum) is a piece of tissue that is attached to the underside of pork ribs. Unlike the cartilage and other connective tissue between and around the ribs, this membrane does not soften when it’s cooked. It just comes out tough and chewy, like a sheet of plastic.

It also forms a barrier against your seasonings (like a dry rub), preventing flavors from penetrating the meat. If you are cooking on a grill or smoker, the membrane will prevent the ribs from fully absorbing the smoky flavor.”

If the membrane is an issue for you please follow the steps to remove it as outlined on The Spruce Eats.

However, with due respect to their directions, I have rarely been successful at removing the membrane. I’ve cooked barbecue ribs many times with the membrane in place with no noticeable loss of flavor or satisfaction — mine were not “chewy”. Because the membrane is on the bone side I did not experience a loss of flavor from the dry rub I used. I focused more on the “meat side” even though I did season the bone side. So, from my viewpoint, remove the membrane if you can, but if not, no worries. Let me know how that works for you.

Barbecue Ribs — The Next Step . . .

I lightly rub some Colavita Garlic Infused Extra Virgin Olive Oil on both sides of the ribs so the dry rub will stick. Now, mix up a batch of Randy’s Eat Shop Smoked Paprika Spice to use for your dry rub. Give the ribs a heavy coat and make sure to pat it into the olive oil on both sides so that it sticks to the meat. 

Wrap the ribs in some heavy duty foil. If your rack is too big cut it in half and wrap each rack. Seal it tight and put the racks on a cookie sheet or other pan with sides in case some of the fat drips out (I have an 11” X 19” cast iron baking pan that I use). The ribs should be meat side up, bone side down. Let your ribs sit for a moment while you warm your oven to 250 degrees. When the oven is up to temperature, cook the ribs for 2 hours and 15 minutes. Don’t open the oven or unwrap the foil “just to check”. 

At the two hour mark, prep your grill. Either crank up your gas grill or fire up your charcoal grill. (You may need to fire up your charcoal at the hour and 45 minutes point to make sure your coals are perfectly ready when needed.)

Barbecue Ribs to the Grill . . .

Now it’s time to finish the ribs on your grill. I use my gas grill. To prevent your ribs from sticking to the grill, use a balled-up paper towel covered in oil. Grab the paper towel with your grilling tongs and dunk it in a small bowl of cooking oil. Just before you are ready to grill, wipe the paper towel on the hot grates to make them slick and get your meat over the heat.

One anomaly with my grill is that regardless of where I twist the gas knobs to get more or less heat, the flame remains at one stage — really hot! So I use the “three-minute” rule. It always works. Simply start grilling each side in three-minute increments. (Yes, use a timer.) Keep rolling your meat — whatever you’re grilling — until it’s done. In the case of the ribs, remove them from the foil they baked in and put them over the grill and roll each rack every three minutes for a total of 15 minutes. Then, cut a piece of the meat from a thick part. If it’s not overly pink on the inside and when you taste it, it’s not chewy as if it were not fully cooked, then they’re done. On a cutting board, slice the ribs into individual pieces and get the plates out. You’ve got more cold beer, right?

Wait a minute, let’s back-up a step. When you’re ready to finish your ribs on the grill you have the option of basting them with your favorite BBQ sauce. But, be careful. I personally want to taste the flavors of the spices in the custom rub I used. And I want to taste the smoke in the meat from the grilling process. If you cover your ribs with sauce at this point the sauce is probably the only flavor you’re going to taste. And you’ll need to keep a sharp eye on your barbecue ribs to make sure the sugar in your BBQ sauce doesn’t burn and spoil your ribs. I usually let my family/guests squeeze a bit of BBQ sauce on the edge of their plate for dipping, if they want.

Tasty Patio Barbecue Is Not Rocket Science

That’s it! Barbecue ribs made simple. And what a great meal for eating on the patio. Of course, you’ll need a side dish or two — check out Randy’s Eat Shop tasty potato salad recipe. Now, grab another cold beer or other adult beverage and start eating. And remember, every day is Friday on the patio!

Patio Barbecue FAQs

What is the definition of a barbecue food?

Barbecue, an outdoor meal, usually a form of social entertainment, at which meats, fish, or fowl, along with vegetables, are roasted over a wood or charcoal fire. The term also denotes the grill or stone-lined pit for cooking such a meal, or the food itself, particularly the strips of meat.

What is the origin of the word barbecue?

The word barbecue comes from the language of a Caribbean Indian tribe called the Taino. Their word for grilling on a raised wooden platform is barbacoa. The word first appeared in print in a Spanish explorer’s account of the West Indies in 1526, according to Planet Barbecue.

What are the 4 types of BBQ?

While the wide variety of barbecue styles makes it difficult to break them down into regions, there are four major styles commonly referenced, North Carolina and Memphis, which rely on pork and represent the oldest styles, and Kansas City and Texas, which use beef as well as pork, and represent the later evolution of the original Deep South barbecue.

What is the best meat to grill for beginners?

Here are suggestions for the easiest meats to grill this season!

• Beef kebabs. The cooking time for perfectly grilled kebabs is approximately 12–15 minutes; this makes it a low-effort, delicious dish to serve up for a larger crowd.
• Chicken
• Turkey
• Pork chops

Should meat be seasoned before grilling?

Seasonings need time to penetrate the meat, so season your meat at least one hour before grilling. Rub the meat with oil to help the rub stick to the meat but for the meat not to stick to the grill.

How long should meat sit before grilling?

Take your meat out of the fridge about 30 minutes before grilling to bring it to room temperature so it will cook evenly. 

Do you put seasoning on both sides of meat?

The rule is, when cooking meat, both sides have to be seasoned equally. This makes sense. You want every bite to be perfectly seasoned . . . exactly like every other bite.

How to Stop Meat From Sticking to Your BBQ Grill

Simply use a balled-up paper towel covered in oil. Grab the paper towel with your grilling tongs and dunk it in a small bowl of canola oil. Just before you are ready to grill wipe the paper towel on the hot grates and get your meat on the grill.

Please Leave a Comment

Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. What recipe do you like to grill the most? Do you grill over charcoal or gas? How often do you grill? Share a recipe. Please attach a photo to your comment so we can see how tasty your grilled meal looks. Or, if you don’t grill but love to eat ribs, where in Roanoke, Virginia, or in any other location, anywhere, do you love to eat ribs?

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When summer wanes and the air starts to cool off we all start thinking about “comfort food” on the patio. I’m sure you would agree that a bowl of hearty chili ranks near the top of the list. And the nice thing about chili is that it can be so diverse depending on personal taste, available/regional ingredients, or even an heirloom recipe handed down generation to generation.

If you’re like me you like tasty food that’s easy to make. And if you like yummy chili ready to eat in about 40 minutes, you’ll like Randy’s Eat Shop Black Bean Chili. Keep reading and get ready.

Black Bean Chili

• 1 – 2 Tbsp canola oil
• 1 lb ground sweet Italian sausage or ground pork
• 1 – 2 sweet onions, diced
• 3 – 4 garlic cloves, minced
• 3 cans black beans, 15 oz, undrained
• 1 can tomatoes, diced, 28 oz, undrained
• 2 Tbsp chili powder
• 1 Tbsp dried oregano
• 1 Tbsp dried basil leaves
• 1 tsp cumin
• 2 tsp Randy’s Eat Shop Smoked Paprika Spice
• 1 tsp garlic powder
• 1 tsp salt
• 1 Tbsp balsamic vinegar
• 1 chipotle chile, diced (add another couple if you want more kick)
• 1 can chopped green chilis, 7 oz

Do this:

Spices

Collect all of the dry spices into one small bowl.

Meat

Heat the oil in a dutch oven or heavy pot over medium heat. Add the ground sweet Italian sausage and break up the meat with a spatula. Cook until all of the meat is no longer pink. With a slotted spoon remove the meat from the dutch oven to a bowl. Leave the oil in the pot.

Vegetables and Spices

Add more oil if necessary. Cook onion and garlic in dutch oven until onions are soft. Stir often to prevent the garlic from burning (it will turn bitter). Stir in dry spices to let their flavors and aromas open up. Add the chipotle chili (this will give it a bit of a kick). Saute for a minute or so. 

Finish the Chili

Add in the cooked meat, black beans, tomatoes, green chilis, and balsamic vinegar. Stir to mix well. Turn the heat to simmer. Cover and simmer for 15 to 20 minutes. Salt and pepper to taste. 

Serve with a dollop of sour cream and a piece of cornbread. If you make your own cornbread and you’ve never added a can of creamed corn to your mix, check out this cornbread recipe and see what you think. 

It Only Gets Better

Doesn’t chili only get better day after day — great on the first day but better on the third? And when it gets down to the last cup there’s only one best way to finish it off . . . chili dogs and beer! 

So mix up a double batch of black bean chili and bake a pan of cornbread. Then invite your friends and family over for a little fall/winter entertaining on the patio. Fire up your propane patio heater, throw another log on the fire in your fire pit, and start mixing hot toddys to compliment every bowl of black bean chili that’s dished out. 

And always remember: every day is Friday on the patio!

Black Bean Chili FAQs

Are black beans healthy?

The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful.

Are black beans good in chili?

Yes! Black beans are a great source of protein and fiber, and they add a delicious flavor to chili.

Do you drain black beans for chili?

The liquid in good canned beans is just the water and salt the beans were cooked in filled with delicious bean flavor. And this liquid is a great thickener

Should I add liquid to chili?

It depends on personal preference. Some people like a thinner chili, like soup. If so, you can add some vegetable broth or red wine to thin it out. Others like it thick and hearty. The liquid from the beans and tomatoes is enough for them. What do you like?

Please Leave a Comment

Leave a comment below and tell us if this information was of value to you or let us know what we missed and can add to this post. Did you make the chili? Was it as easy as we said it was? Did it add to your winter patio experience? Did you modify the recipe? How so? Did you bake the cornbread? Please include a photo so we can see how delicious your chili looks.

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Quick!

Think of a classic patio food. Burgers, right? But, what kind of burgers and under what conditions? You’re probably thinking beef burgers on a hot summer day with a cold beer(s) or another tasty adult beverage. And you’d be right . . . most of the time.

All-Season Burgers

What about when you want something lighter? Beef can be a heavy meal. What about when it’s not summer — maybe winter? What about inflation? Ground beef can be much more expensive than ground chicken. What about when you get a craving for a grilled (or pan-fried) burger and you need it . . . RIGHT NOW?! No waiting required with Randy’s Eat Shop homemade, frozen Chicken Burgers. 

Chicken Burgers

• 2 – 3 pounds ground chicken
• 1 cup Italian breadcrumbs
• 4 Tbsp mayonnaise
• 4 Tbsp minced onions
• 2 – 3 garlic cloves, minced
• 1 tsp Randy’s Eat Shop Smoked Paprika Spice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

Do this:

Mix all ingredients together in a bowl. Use your hands to combine all the ingredients together until blended, but don’t over mix.

Roll the mixture into balls approximately 1/4 pound. 

Use a burger press to make consistently sized burger patties. Watch the video here to learn how to use the burger press.

NOTE: Absolutely use the slip sheets in the burger press or you will have issues getting the meat out in the shape your want. They come with the burger press but are not featured in the video. Place one slip sheet in the bottom of the press then place the ground meat ball in the press and roughly flatten it with your hand. Then place another slip sheet on top of the meat before you press it into the burger shape. Remove the patty from the press and slide it into a sandwich size ziplock baggie. Squeeze the air out of the bag and zip seal it shut.

Grill Chicken Burgers From the Freezer

Now you can cook a few burgers or freeze all of the burger patties for when you get that “RIGHT NOW” craving. When ready to cook, remove the patty from the plastic bag and also remove the slip sheets from both sides of the patty. Place the frozen patty (or patties) on a preheated grill to medium-high heat after oiling the grates. Cook the chicken burgers on the grill until the internal temperature is 165 F, about 10 minutes total, flipping halfway through. All cravings may be satisfied within minutes on the grill or pan-fried (preferably a cast iron pan) on the stove — medium heat and keep an eye in it, flipping a couple of times.

How Do You Know When Chicken Patties Are Done?

Here are several ways to determine when your chicken burgers are ready to eat:

1. Use a meat thermometer — poultry is safe to eat when it reaches the temperature of 165°F
2. Feel the meat — when you first start grilling (or frying) your burger it will be soft and spongy. As it cooks it will firm up. When you press the burger with the edge of your spatula or your finger, if it will feels firm and not pliable then it is done. And remember, it will continue to cook for a few minutes after you remove it from the heat due to the heat retained in the meat. So if you stop cooking a bit early it will finish with the heat is has retained and stay juicy.
3. Have a “test” patty to cut into — Sometimes I create a separate patty, maybe smaller but the same thickness, that I can cut slices off of to see the inside of the meat and determine if it is fully cooked. It gives me something to snack on while I’m grilling. 

Ready to Eat

Have your buns, condiments, and cold beers or adult beverages ready. And what will be your sides? Tater tots? Fries? Chips and Creamy Onion Dip? Plan accordingly and enjoy!

Please Leave a Comment: Chicken Burgers

Leave a comment below and tell us if this information was of value to you or let us know what we missed and can add to this post. Did you make chicken burgers? Was it as easy and delicious as we said it was? Did it add to your spring/summer/fall/winter patio experience? Did you modify the recipe? How so? What tasty side did you choose to go with your burger? Please include a photo so we can see how delicious your burgers look.

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We may earn money or products from the companies mentioned in this post at no extra cost to you if the affiliate links are utilized to make a purchase. Click this link to see all our disclosures.

Scrap Wrap. Is this a food recipe or just an idea? It’s both. It’s a recipe without an ingredient list. With limited instructions, that makes it an idea. Let me explain.

What’s in Your Refrigerator?

Do you sometimes open your fridge looking for something to eat and you find several tiny leftovers that aren’t enough for a meal in-of-themselves? What do you do with them? Combine them! They’re scraps, right? 

Combine the Scraps How?

Here’s what I did recently. I opened my fridge for breakfast. I wanted something different from my standard fare. I was looking at about a quarter of an onion. I had about two or three large spoonfuls of leftover fried potatoes. Those two would go together, right? And I had a half-eaten chicken thigh. Alone — individually — they weren’t enough for a meal. But chopped up and combined they were going to make two tasty breakfast scrap wraps for my wife and me. Here’s what they look like in my cast iron skillet before cooking (really, just reheating). 

What kind of Wraps?

I found these wraps that are much lower in calories than a regular four tortilla. That works for us. But any wrap you like will work just fine. Here’s a photo of the La Banderita brand I use — 45 calories per tortilla!

Put the Scrap Wrap Together

I have a gas stove so warming up the wraps is pretty easy — right on the burner over the blue flame. Have a piece of wax paper on your counter top and place the heated wrap on the paper. Smear some sour cream on the wrap or other favorite sauce (like the chipotle sauce in our Fish Tacos recipe). Fill your wrap with the heated scraps. Maybe top with a little salt and pepper and roll the wrap up. You are done and ready to eat.

The Scrap Wrap Idea . . .

The idea is this: what scraps (leftovers) are tucked into the corners of your refrigerator that, when combined, would make a great, tasty meal? Because I don’t know what’s in your fridge, I can’t provide you with an ingredient list. I can tell you that this is an easy way to be creative in the kitchen and make a simple, quick meal that’s hand-held (no dirty dishes). 

And here’s what will top it off. Make a cup of Randy’s Eat Shop Cold Brew Coffee (or grab a cold beer), and head out to the patio with your hand-held Scrap Wrap to enjoy the sunrise (or sunset) while you eat a culinary delight that you made yourself . . . from scraps.

Life happens on the patio so remember this: every day is Friday on the patio.

Please Leave a Comment: Scrap Wrap

Leave a comment below and tell us if this information was of value to you or let us know what we missed and can add to this post. Did you make Scrap Wraps? Was it as easy and delicious as we said it was? What “scraps” did you have in your fridge that you used? Did you modify the recipe? How so? Please include a photo so we can see how delicious your scrap wraps look.

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We may earn money or products from the companies mentioned in this post at no extra cost to you if the affiliate links are utilized to make a purchase. Click this link to see all our disclosures.