Kymberly's bbq night

 Appetizer- Bruschetta Dip served with sliced baguette (or pita chips) 

 https://mostdeliciouslife.com/bruschetta-dip/

Sides- Apple Feta Spinach Salad  https://www.eatwell101.com/spinach-salad-recipe#

Corn Fritters (recipe in Kymberly's mom's handwriting)

Lemon Jello - also Mom’s idea - Large box lemon jello prepared according to box instructions, pour into 9x13 dish add washed green grapes and fresh sliced peaches to liquid jello and allow to set up in fridge

Sliced Watermelon 

Smoked Brisket always buy your brisket from Costco! It’s the best quality and price. I’ve tried other stores and they just don’t compare. Pick a brisket that when you pick it up is very flexible and floppy. Nice marbling and a decent fat cap is great- you’ll want at least a 1/4” thick fat cap. If you buy one with too big a fat cap you’re just paying to cut off the fat. When you trim off the excess fat you want to keep that 1/4” layer of fat, trim away anything more and cut away any silver skin. Salt and pepper and garlic powder both sides and give it a good rub, then spank it like the bad boy it is. Start your smoker to 225 deg, let it come to temperature and lay the brisket directly on the grate. Insert a thermometer in the middle of the thicker part of the brisket. Tightly wrap it in pink butcher paper or foil (no holes or gaps) when the temp hits 160. It comes off the smoker when you hit 206 degrees. Briskets need to rest for at least an hour before slicing against the grain. Briskets are unpredictable in how long they take so I start mine at 5:00am 😀 they can rest for a few hours in a resting blanket or wrapped in towels in a cooler.

Pineapple wrapped ribs

Pork loin ribs - (not baby back or St. Louis) rub the ribs down with a good rib rub, Hey Grill Hey has a good rub recipe. 

• 
  ▢ ¼ cup brown sugar
• ▢ 2 teaspoons Kosher salt
• ▢ 2 teaspoons black pepper
• ▢ 2 teaspoons smoked paprika
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon ground mustard powder
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon celery salt
• ▢ ¼ teaspoon cayenne pepper

trim the pineapple and skewer the seasoned ribs around it. Make a foil boat around the bottom of the pine/ribs. Drizzle hot honey over the pineapple and put on a 225 deg preheated smoker until it hits 165 degrees- mopping it every hour with honey. When you get to 165, you’re going to lay out large pieces of foil to wrap the entire thing. Place slices of butter sitting on the top edge of ribs resting on the pineapple crown. You can also mop it with your favorite BBQ sauce, then bundle the whole thing up and put back on the smoker and turn it up to 275 degrees and keep on smoking til the ribs reach 202, don’t go higher than 205. Cut up and serve ribs with with a slice of smoked pineapple.

Banana Cream Pie Ice Cream

Roasted Cherry Brownies (You can also use the Ghirardelli box brownie mix and follow the instructions for roasting and adding the cherries)