Monday, July 27, 2009

Kim's 3rd Annual Summer BBQ

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Since Kim's been in Philly, she's hosted a BYOM (bring your own meat) BBQ at her house for co-workers and friends. This year's BBQ was the third iteration and like the past two times, it was a great success. However, like in previous years, in order to host people at her house, the backyard first needed to be cleaned up. Alex and I helped Kim clean up the trash that migrates into the back and I bought a truckload of top soil to fill up holes and mulch to cover the large expanses of dirt. After all this work, the backyard looks great, I only wish I had taken a picture of what it looked like before for comparison.

For the BBQ, Kim made pasta salad, potato salad, dip for chips, rice crispie treats, cake cookies, and bought much more. I bought chorizo and zucchini, made guacamole, burgers, and hot wings. We also bought a lot of good beer and wine. Of course, many of our friends brought food to share too. Jeongsik brought delicious Korean-style chicken for the grill; Lili brought some spicy spaghetti; Ihab prepared some Middle-Eastern seasoned chicken kebabs; Anna Maria made several appetizers with prosciutto; Josh brought for the grill, tomatoes cut in half topped with garlic pepper Jack cheese, and basil; Zhenxi picked blackberries for us. Erme made some delicious cupcakes, which Lili's kids really enjoyed helping ice and decorate! And many (Daisuke, Aileen, Chris...) also brought drinks to share too, I was just too busy grilling to remember what everyone added to the party. But needless to say, no one went home hungry or lacked drink.

It was a lot of fun and well worth the time and effort it took to clean up the backyard. Now that all the hard work is done, I think Kim should host more BBQ's since all we would need to do now is invite some people and put some charcoal in the chimney starter!

Some people asked what was in my wing recipe, so I thought I would share it: you season the chicken wings equal parts chili powder, paprika and Lawry's Seasoned Salt with some fresh ground black pepper and then marinate them in hot sauce (I like Texas Pete's) overnight. Then I drain them thoroughly to make sure the marinade doesn't drop on the coals and smother the fire. I grill them for about 6-8 minutes on each side under medium-hot to hot coals to crisp the skin and then move them to the side to finish cooking through. The wings have bones that help keep the moist, but also requires more time to cook through

1 comment:

  1. Good People, Good Food. Thank you Kim and Mike.

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