Fire up the grill and start enjoying the summer!
If there’s one thing to look forward to every summer, it has to be BBQ. Although I have been known to pull the BBQ as close to the patio door as possible in January when I simply cannot wait any longer, there is nothing like sitting out in the warm Summer sun, a cool beverage in hand and take in the smell of something incredible sizzling on the grill.
The best way to tell the temperature of your fire is to use the Traditional Hand Test. Hold your hand about three inches above the grate & time how long you can hold it there before you are forced to pull it back:
1 to 2 seconds — High Heat – This is perfect for your hot zone if you are searing a steak or grilling shrimp. Use this heat first to sear the outside and lock in the juices.
2 to 3 seconds — Medium High Range – Good for most fish fillets.
4 to 5 seconds — Medium Low Range – Ideal for most chicken and veggies.
7 to 8 seconds — Low Heat – Perfect for you warm zone to finish steaks or chops. Also good for grilling delicate vegetables and fruit.
1 minute – You forgot to light the grill!
“The Only BBQ Chicken Recipe You Need” Recipe
Ingredients:
4 boneless, skinless chicken breasts
4 cloves garlic, very finely chopped or minced
2 tbsp. white wine vinegar
1 heaping tbsp. fresh thyme
1 tbsp. olive oil
2 1/2 tsp. Dijon mustard
2 tsp. red pepper/chili flakes
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
cooking spray
1. In a small bowl, combine garlic, wine vinegar, thyme, mustard, honey, red pepper flakes, sea salt & pepper. Mix well. A few drops at a time, add the olive oil, stirring after each oil addition.
2. Either in a resealable bag or large bowl, add your chicken breasts and then pour the marinade over. Refrigerate for 3 – 4 hours.
3. After the chicken has marinated, remove then from the liquid. Put the marinade into a small saucepan and bring to a boil. Reduce heat and allow marinade to simmer for 2 minutes.
4. Spray grill with cooking spray. Add the chicken and cook for approximately 5 minutes on each side. Use the marinade to baste the chicken every couple of minutes during the cooking process. Serve while hot with a crisp salad or over steamed rice, using the remaining cooked marinade as a sauce.
Serves: 4.
Planning an outdoor event? View our selection of BBQs, Griddles, Patio Furniture, and Beverage Dispensers in our Online Rental Catalog.
1. When & Where: The higher the demand, the higher the price. Get married “out of season” – October to April – so you are not competing with other brides for locations, photographers, and florists. If you want fresh florals, avoid February when Valentine’s Day shoots prices through the roof. Saturday is the most popular day and on average, reception venues come at a higher cost so choose a chic Friday evening cocktail reception or a sophisticated Sunday brunch. You’ll save not only on food but unless your friends are completely outrageous, there will be far less alcohol poured before lunch.
2. Invitations: Quite simply, do them yourself. All it takes is a trip to the stationary/craft store for paper & supplies, a good printer, access to a computer, and some basic design or photo editing software. After you have the equipment, making wedding invitations is simply a matter of putting your creativity to work, expressing your style and originality. Extra Tip: Consider using a postcard for the RSVP or have guests RSVP by email. You’ll save on postage and stationary and you can track the response much easier than with snail mail.
3. Cake: If you or someone in your family is a professional baker, baking your own cake could add that personal touch to your day. If you have your heart set on a wedding cake, another option is to have a smaller, less expensive professional cake for the cake cutting and then opt for the same cake in a slab form to be served to your guest. They will never see the slab nor know the difference. Cupcakes are also a money saver. Not only do you avoid cake cutting fees from hotels or catering staff, but you can also save on having to use extra dinnerware for cake service.
4. Flowers: Keep it simple. A limited budget does not have to look skimpy. Choose flowers that are in season and do not mix too many different blooms. Less expensive flowers like mums in a large scale, look modern, flirty and certainly not frugal. Tie pretty satin or moire ribbon to the handle with some bling and no one will know you did it for pennies. Use good quality artificial floral (yes, they exist!) for the Toss Bouquet and in your centerpieces. Don’t go to the dollar store; check out your craft store and get the expensive ones when they go on sale. They’ll still be cheaper than real and you can create a beautiful arrangement for your home after as a memento of your day.
5. Dress: Don’t shy away from the sample dress or buying off the rack during seasonal sales. Dresses are often 50% off and you can get something spectacular for a steal! Super Tip: your perfect dress could be in the bridesmaid section where there are many beautiful, detailed styles and most come in white or ivory. Go shopping for bridesmaid dresses during prom season or after New Year’s as there’s no law that you have to buy them at a bridal shop. If you want sexy, strappy white or metallic shoes, buy them in the summer when sandals are on every shelf of every shoe and department store. Are you a Fashionista? Buy daring red or hot pink stunners that you can wear again. Match them to your bouquet or decor colors for a modern and trendy touch. They’ll make for a great photo-op!
6. Decor: Spend your money on the things people will see the most. Your guests may or may not notice the flowers on the end of the pews but they will notice the bouquets & boutonnieres during the day and in pictures. Want to add extra details to the back of each guest’s chair? Looks beautiful, but money could be better spent on centerpieces that people will look at the entire evening. Candles add drama and style with little cost. You can never go wrong or have too many so don’t skimp. Instead of 5 per table, make it 10! Super Tip: Use your bridal party bouquets on the head table as decor rather than pay for extra floral.
7. Guest List: This can be a tricky one to maneuver but the simple truth is that there is no easier way to control your budget than by limiting the size of the event. Again, your biggest cost will be the reception food and beverage so you can reduce this by limiting how many mouths you feed. Remember: single guests that are not in a serious relationship can be invited solo (yes, that means no “and Guest” on their invite); it is okay to invite parents only; and you need not invite anyone who you haven’t spent time with in the last 5 years – even if they invited you to their wedding.
8. Music: To sum it up, the least amount of people providing a service, the less expensive it will be. This means for your Ceremony, go for an organist vs. a trio or string quartet and at your Reception, a DJ is far less expensive than a band. Special lighting and fog machines cost money and let’s be honest, a really expensive package does not guarantee that your party will last longer of that your non-dancing guests will suddenly be bit by the bug.
9. Photography: $1000.00 for a photographer is a great price but if they charge $40.00 for an 8×10, you’re not saving anything. Don’t just look at package prices, ask about individual enlargements and album prices. If you select a package with albums, ask how much the package would be without albums. Sometimes it’s worth the savings to buy your own albums and make them up yourself. It is also a great way to relive the day and add personalization to the album. Super Tip: Ask the photographer if they can provide a cd with high res images to you in place of prints or an album. You can then use the images to create slideshows to send to family members and only print the images you really want.
10. Transportation: Where is it written in stone that you have to have a stretch limousine? Save money by renting a car from somewhere like Budget or Enterprise. They all have new luxury cars, sports cars, and SUV’s and rent at a fraction of the cost.
