Y’know, nothing says “July” to me like . . . a good backyard barbecue. Especially a pot-luck barbecue with friends!
And then I was thinking . . . wouldn’t it be great fun to gather together for our own barbecue . . . just us?
Since it’s not practical for all of us to get together in my backyard (although wouldn’t that be great???), I’ve decided it might be fun to have a VIRTUAL, summer vibes kind of barbecue pot-luck right here on the blog instead.
So here’s the plan: You’re invited to a summer party with all of your bloggy friends . . . and it’s a pot-luck (BYOB).
What are YOU going to bring???
“RSVP” with your favorite summer pot-luck dish in the comments (and let us know what you’d bring as your BYOB, too) — and send along your recipe if you’d like to share (probably easiest by email). Later this month, I’ll post the “menu” we come up with — and I’ll share the recipes, too.
Let’s create some summer vibes . . . with a virtual backyard potluck barbecue!!!
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And – just to get us started . . . What will I bring to the pot-luck? Oh, I’ll be bringing the Deli Pickle Potato Salad from the Smitten Kitchen Keepers cookbook. It’s become my summer go-to recipe for cookouts this year!
Can’t wait to see what you’ll be bringing!
Wow… this is a fantastic idea, Kym! I think I’d have to bring the perfect charcuterie board… Italian meats and cheeses, a variety of crackers, slices of melon, and some fig jam! (and I would be bringing the perfect summer sip… Negroni’s!)
This is a fun idea! I’ll be making Napa Cabbage Salad with Ramen Noodles. I love the dressing and on occasion have eaten enough that I’ve felt quite uncomfortably full. I’m sending you the recipe via email. To drink, I’m bringing lime White Claw. It’s not fancy, but I like it even better than white wine when it’s hot. Can’t wait to see everyone at the potluck (and I hope someone is bringing a delicious dessert)!
Oh this is such a fun (and tasty!!) idea. I think I will bring Vietnamese Spring Rolls with a Peanut Dipping Sauce. I have never made these before – LOL. BUT, I am planning to make them this morning…if they turn out I will email the recipe to you…if not, I will come up with another idea. For a beverage I think a nice cabernet sauvignon with a rasperry or two in it.
I’ll bring dessert! It’s Rhubarb Cream Cake. Super easy to make but oh so good! I’m making it for company on Friday. I’ll take a picture then and send it to you along with the recipe. What a fun plan, Kym!
ohhhh…. I’d love the chance to exchange the long hot swelter of a deep south summer for a moment of high summer in Michigan. I’ll bring my favorite rice and black bean salad https://goodcheapeats.com/rice-and-black-bean-salad/ – It travels well and the beans add some protein into the mix. the dressing is the key to all the flavor. It makes the vegetables sparkle. I’ll bring an assortment of LaCroix water flavors to balance out all the alcohol and help us stay hydrated.
YUMMY!!! I’m bringing a fresh fruit salad and some cold & hazy IPAs.
Oh gosh off the top of my head when someone says share a recipe or a potluck absolutely nothing comes to my mind. So I will list what first popped into my head when I read this post a few minutes ago, Jasmine rice, dressed with fresh-squeezed lime juice to taste (and maybe a bit of olive oil), chopped scallions, and bite-size pieces of chopped-up supermarket rotisserie chicken all tossed with parsley or cilantro. Not very barbecue-y, but at least refreshing. To drink, Corona Lite with a wedge of lime or Non-alcoholic beer and wine. Sorry, that’s where I am these days, Kym.
I will be bringing Greek Orzo Salad from Ina Garten’s new cookbook, Go To Dinners. I made it for our cook out yesterday and everyone liked it. The only change I made was that I served it cold.
I was going to bring black bean and corn salad (which is basically a can of black beans, a bag of frozen corn, green salsa, and cilantro) but there’s already enough beans! I’ll bring my favorite blueberry cobbler recipe by Jane Brody (http://www.stepaheadprogram.com/Recipes/Blueberry%20Cobbler.pdf). Tim questions whether this is healthy or not but it sure is good! I’ll also bring along some homemade vanilla ice cream for it.
I love this idea — if only we could do it in real life! My favorite part of any cookout is always the dessert, so I will bring s’mores Rice Krispie treats.
I’m bringing a sliced up watermelon and my famous lemon bars (they are Ina Garden’s lemon bars) and to drink I’ll stick with water. I’m a bit of a lightweight and don’t need to be too tipsy in front of my new friends!
Count me in for deviled eggs! I don’t have a recipe (is that even a thing for deviled eggs?) and I’m pretty sure everyone knows how to make them. If you’re short on dessert, I’d be happy to bring a blueberry pie, too, because it’s my absolute favorite summer fruit pie. As for my beverage, I’ve been really liking High Noon vodka & soda in a can so I’ll bring some of those in the watermelon flavor. (I sure wish this was real and not virtual.)
I think this will be your best blog post EVER!!! Looking forward to all the recipes.
My recipe will be for my Mom’s Macaroni Salad — email to come.
My drink ———- gin and tonic, I think.
Here’s to a very interesting BBQ meetup.
Oh, THIS is FUN!! I have to think. How much time do I have? (Seriously. I love this. I want to send something. But I need to unlock my brain and it’s late right now.)
Okay. Got it. One-Dish Mexican Street Corn. (Guess my brain works better in the morning!)
I’ll bring Greek village salad (https://www.food.com/recipe/greek-village-salad-167576). I never use a recipe, just chunk up roughly equal volumes of tomatoes, cukes, and feta; add onion and kalamata olives to taste. Dress with olive oil, lemon juice, and oregano. I’ll bring my favorite beer, Kentucky Bourbon Barrel Ale. This is gonna be such a good party!
What a fun (and community-building!!) idea!! – I would bring caprese skewers – Marc’s little tomatoes are going gangbusters (we have red and yellow) and the basil is finally (finally!) abundant. the recipe is just tomatoes, basil, and those little fresh mozzarella balls, skewered on a toothpick. maybe a little salt and pepper. for my BYOB, a 6-pack of Brewdog NA (because I want everyone to try … it’s so good!) and a chilled bottle of a light red (pinot noir?) for watching the sunset. Happy July!
Lots of recipe things, but we’ve got a lot of fresh green beans right now, so I think I’d roast some in olive oil and garlic (in a pan, on the grill), squeeze some lemon on top. And open a nice West Coast IPA, probably a Sup Cuz or Twine Cliimber from Varietal Brewing.
Oh, yes! I’d bring watermelon and tomato salad sprinkled with mint and feta cheese. This year the French Gimlet has been our summer drink. Thanks for the invite. Can’t wait to taste your potato salad!
I’d bring a bowl of very thinly sliced cucumbers marinated with seasoned rice vinegar and S’more Squares for dessert. For drinks, sparkling flavored water (cherry pomegranate) and 1911 Honey Crisp hard cider.
Well then, I went to a potluck on the 4th of July. One of my contributions was a strawberry spinach salad. I’ll have to send that recipe by email because I’ve tinkered with the dressing and no longer have any idea where I got the original recipe. Maybe the Bon Appetite magazine but that would have been ages ago. I also made some tasty hummus with roasted tomatoes and basil to accompany a veggie tray. I must have been in charge of fiber.
I’m late to the party! 🙂 I’ll bring fresh lime margaritas and antipasto cups for an appetizer! I’ll send off the recipes.