Barbecuing During COVID-19

I made a BBQ on the May Long Weekend which was our first long weekend of the pandemic. I chose corn and kebabs, and individualized vegetable dishes to help with social distancing. Covid should keep you from enjoying the long weekend. We just need to change our group size and cook dishes that are easier for making individual portions.

The smore recipe that I’ve included can be cooked in the BBQ or inside the oven. In typical long weekend fashion, we had to contend with high winds and rain towards dinner time. I hope you enjoy this long weekend BBQ menu!

Ginger Sesame Kebabs Ingredients:

  • 2 pounds cubed chicken/pork/or beef
  • 1 tablespoon sesame oil
  • 1/3 cup soy sauce
  • Juice from half a lemon
  • ½ cup brown sugar
  • 1 whole garlic chopped
  • Wooden skewers (soaked in water)
  • Bacon wrapped corn ingredients:
  • 6 corn on the cob fresh
  • 12 pieces of bacon
  • Wooden skewers (soaked in water)

Vegetable ingredients.

  • 1 onion diced
  • 4 yellow potatoes
  • 3 large carrots
  • ¼ cup butter
  • Salt, pepper, and seasonings to taste

Smores Ingredients:

  • Graham wafers
  • Mini marshmallows
  • Semi sweet chocolate chippits
  • Smooth peanut butter

To view my cooking videos you can visit my YouTube Channel  YOUTUBE IN THE KITCHEN WITH JOHN   and follow me on Facebook: FACEBOOK IN THE KITCHEN WITH JOHN   For questions or comments you can email me at CONTACT JOHN


Share on facebook
Share on twitter
Share on pinterest
Share on linkedin