Backyard BBQ in March

Summer is right around the corner and with that comes BBQ season. Unless of course you live in Phoenix like myself and pretty much BBQ all year long.  This past weekend we had some friends visiting from back east where even though it's been on the warmer side lately barbequing just isn't happening yet.  So we decided to give them a little taste of summer during their stay.

Hubby smoked a brisket on our Big Green Egg. I made a tomato salad with garden fresh tomatoes. We did corn on the cob with basil butter and an awesome potato salad with bacon.  We lit the tiki torches out back and were able to enjoy all the yumminess of summer in mid March.

Tomato Salad
3 large tomatoes cut into slices
1 cucumber diced
1 red onion thinly sliced
1 tsp garlic powder
2 Tbsp chopped fresh basil 
salt & pepper to taste
3 Tbsp olive oil
3 Tbsp red wine vinegar
3 small ice cubes

Mix all ingredients together in a large bowl...toss. Add ice cubes and let melt before eating.

Potato Salad with Bacon
4 slices bacon
5 Yukon gold potatoes, small diced
Dry rub (see below)
Dressing (see below)

Cook bacon in skillet over medium high heat until crispy, about 8-10 minutes. Remove from pan, drain on paper towels and crumble.

Add potatoes and dry rub mix to the skillet tossing to coat. Place coated potatoes on a baking sheet and place in a 425 degree oven.  Cook for 45 minutes or until crispy.

Transfer potatoes to a bowl and toss with dressing...stir in bacon and serve warm.

Dry Rub
2 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 tsp thyme
1 tsp fresh rosemary

Mix together all ingredients
 
 Dressing
5 Tbsp mayonnaise
2 Tbsp Dijon mustard
2 tsp. Worcestershire sauce

Mix together all ingredients.