Ozark Living

OZARK LIVING • J U LY 2023 • 33 and the temps are dropping at night. People also tend to get cold aer eating, so providing all the comforts will keep them outside and happy. 8 Game on! Most people love lawn games and at a party if conversations need sparkle or get awkward, playing cornhole or horseshoes is a nice diversion. Plus some folks just aren't comfortable sitting around for too long. When people are awaiting food, also it gives them something else to think of and have fun with. ey won't notice if the burgers or bbq isn't ready yet! Giant Jenga and checkers are also nice for the less physically inclined that can be played on the patio. 9 Keep food prep simple & easy - Cookouts are just that- simple food. Burgers, hot dogs, even kabobs are nice. I love doing ribs with a great sauce or rub. All these get tossed on the grill once guests start arriving. Pasta salad, fruit platters, and potato salad can all be made ahead and moved onto large platters. It's always good to have chips and dips, and kid-friendly foods if they'll be in attendance. Veggie platters add a healthy twist without having to prep a salad. All this can be placed out for people to graze on as the main meal is being grilled. Again, think simple! DRY RUB BBQ CHICKEN Serves 4 8 cups water, plus 2 tablespoons 3/4 cup kosher salt, plus 1 teaspoon 3/4 cup light brown sugar, plus 1 tablespoon 3/4 cup white vinegar 1 tablespoon dry BBQ seasoning, plus 2 tablespoons 2 large bone-in, skin-on chicken breast halves In a large plastic container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, vinegar and 1 tablespoon of the BBQ seasoning. Stir until well mixed. Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours Preheat the oven to 350 degrees. Remove chicken from brine and pat dry. In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning. Rub the outside of the chicken with spice mix and transfer to a roasting pan. Add 2 tablespoons of water to the bottom of the pan and put in the oven. Roast for 45 minutes or until the internal temperature at the thickest part of the meat reaches 160 degrees on an instant- read thermometer. Remove the chicken from the oven to a cutting board. Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter. Enjoy! SWEET TEA RIBS WITH LEMON POTATO SALAD Serves 4-6 6 bags black tea (any kind) 1/4 cup plus 2 tablespoons packed light brown sugar Kosher salt and freshly ground pepper 1 orange 2 racks baby back ribs (about 2 pounds) 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks 1/2 cup mayonnaise 1 tablespoon chopped fresh parsley 1 lemon Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 teaspoons salt and 1/4 teaspoon pepper. Grate in the orange zest. Pat the ribs dry and trim the membrane from the underside. Rub the tea mixture over the ribs; place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes. Preheat the oven to 275 degrees. Steep the remaining 3 tea bags in 2 cups boiling water, about 5 minutes. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. Pour the mixture around the ribs in the pan. Cover with foil and roast until tender, about 1 hour 30 minutes. Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes. Drain and cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon; add the juice of the lemon half. Fold in the potatoes and add 11/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve. Remove the ribs from the oven and increase the temperature to 450. Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Baste the ribs again til tender. Serve with lemony potato salad. 10 Cool down those beverages - Use a cooler or even a kiddie pool with lots of ice, if it's very casual for our event. Fill them with bottled water, seltzers, beer and other premade beverages and sodas. General rule is two drinks per hour per guest. You can also ask them to BYOB and that's totally ok. at way people with specific drink preferences can bring their favorite and not feel awkward. An easy way to eliminate waste is to have a big water dispenser and leave cups out for it. You can also make a signature cocktail/mocktail this way so you're not mixing drinks as guests arrive. As if you need more to do, right?!

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