Cookout v. Barbecue
So you’re having a holiday cookout in your backyard. Or is it a barbecue? In the South, there’s a difference.
A barbecue is when you cook beef or pork steaks, chicken, fish, or seafood on the grill. It takes skill and often a special sauce developed by the griller over the years.
A cookout means brats and burgers often with sides as beans and beer. It’s the easy out—and the one I took this year.
Defying the Weather
With three days to choose from to celebrate the holiday, we picked Saturday for our cookout with family and friends. It turned out the weather was on the chilly side much of the day. But on the positive side, it gave me a chance to post photos and recipes from the event.
Beginning with Brats
G&W Sausage Company, my tasty discovery of the holiday. Their brats can also be found at Grant’s Farm, Gus’ Pretzels, Dierberg’s, and Straubs, as well as a number of local restaurants.
G&W Meat & Bavarian-Style Sausage Company
The magic conducted by G&W’s sausage-meisters takes place behind an unobtrusive facade on Parker Avenue near Tower Grove Park. My grandson, Andrew, who frequents the place, agreed to pick up an assortment of their house-made brats along with some Bavarian mustard and sauerkraut.
The little shop opened by German immigrants in 1965 was sold this year to a long-time customer. Fans of G&W were happy to hear that the custom of offering a free beer to waiting shoppers would be continued.
“You can’t beat G&W meat” is a catchy slogan it’s hard to disagree with.
Andrew playfully displays a link of brats before they’re snipped apart for grilling.
There are a few dozen varieties of sausage available at G&W. Andrew chose the Original, Garlic, Beer, Hungarian, and Cheese/Jalapeno (my favorite, so far).
This Hot Zucchini Relish from G&W Sausage was a perfect complement to a bowl of chips. It has a bit of an after zing, but eaten in small amounts atop a chip, it’s heavenly.
The Memorial Day Menu
Tortellini Salad can be made ahead. Since the dry pasta holds up better, I prefer using it rather than the fresh, but couldn’t find any this time. I often sub halved cherry tomatoes for the sundried variety, because it gives more color.
Baked Beans
Baked beans ready for the oven. I used The Pioneer Woman’s recipe. Paula Deen and Southern Living have slightly different versions.
Corn, Tomato and Avocado Salad
Russ made his favorite Corn, Tomato and Avocado salad from fresh vegetables he bought that day at Soulard Market.
A Plate of Celebration
Clockwise from bottom left: broccolini salad, tortellini salad, burger, brat on roll with Bavarian mustard and sauerkraut, corn/tomato/avocado salad, watermelon.
Bacardi Rum Cake
When I realized I’d not photographed my Bacardi Rum cake, I went back to the buffet table . . . but not in time.
Good to the Last Drop
My grand-dog, Bella isn’t really slurping a beer—she holds out for something meatier. But when I spotted this optical illusion, I hurriedly took this photo.
“Strolling Thru the Park One Day, In the Merry Month of May”
The day concluded with a trip to visit a hospitalized friend followed by a drive through Forest Park. This view of the gorgeous flowerbeds is across from the Art Museum. Well worth a trip to view.
