Your cookouts last summer were fine. The Versailles theme was a nice touch. But they were a bit lacking in the bacon-cheeseburger-sausage department. So here: some bacon-cheeseburger sausage. And a few other things to upgrade your grilling sessions this year.
Calling this a steak is a misnomer. What it is: a giant slab of aged beef—eight or so ribs with the ribeye, short rib and tenders attached—that you may or may not have a fire big enough to handle. So get on that, too. Just don’t serve it when the Braves are in town.
Spiffy cooler you’ve got. Big one, too. It’d be a shame to fill it with... standard ice. These local bartenders will cut ice to your exact specifications (two-inch-square cubes for Negronis; whole blocks for punch bowls) and deliver it to you. Cold.
Hard to improve on a bacon cheeseburger. Unless maybe it had fewer... moving parts. Enter this inspired bacon-cheeseburger sausage from the folks at Red Apron—beef, bacon and cheddar in a highly convenient, eminently grillable sausage form. We suggest ketchup and mustard.
You have rum. And that’s a good start. Really. But ace mixologist Todd Thrasher has the spice mixes. And the vanilla sugar. And a couple tools for you to get it all commingling. Bonus points if your cookout is on a sailboat.
When the BBQ has become a fire pit, it’s ice cream sandwich time. Good thing Little Red Fox is now turning out sandwiches like peanut butter cookies with strawberry ice cream, and snickerdoodles with cappuccino ice cream. No, it won’t keep you up.
