BBQ Season Has Officially Begun!
May long weekend is here, and you know what that means. Time to dust off the grill, crack open something cold, and get into full BBQ mode. We are already thinking about what's on the menu and what's in the glass. Maybe a bottle of Benjamin Bridge Tidal Bay or a crisp French rosé, because that is absolutely the way to kick off the season.
I'll be honest, I love BBQing year round. There's something about it that just feels celebratory no matter the season. But this weekend? This one hits different. It's the unofficial start of grilling season, and I am here for it.
Photo: Orange BBQ Chicken Recipe
A Little BBQ History in Our Family
Growing up, my Dad was the self-appointed grill master of the family. Steaks like strips of leather, burgers that could pass for hockey pucks. I used to wonder if he was cooking them that way on purpose just to get out of grilling duty altogether! (Love you, Dad.)
My Dad passed about ten years ago now, and I think about him every time the grill fires up. He wasn't the most technically gifted BBQ guy but he showed up every single time, and honestly that's what I remember most. These days Adam has taken the torch and run with it. The man takes BBQ seriously in the best possible way. A Sunday afternoon with a brisket or a rack of ribs on the Kamado Joe is basically his love language. Me? I love a gorgeous steak on the grill, and all the chicken recipes we are sharing below. We are a good team that way.
Our Deck, Our Happy Place
When the weather cooperates, there is truly nothing better than eating outside. We have a gorgeous deck in Cavendish that overlooks the Gulf of Saint Lawrence, and I genuinely love setting that table. Linens, placemats, fresh herbs tucked into little pots. It reminds me of those long, slow meals we had in France last fall. Nobody rushing, everyone just settling in. That feeling is what I am always chasing when we eat outside.
Our Favorite Kamado Joe Meal
My absolute favorite thing to throw on the Kamado Joe? Rotisserie chicken. It is honestly one of the best things to come off that smoker, and when you pair it with our BBQ Rub and BBQ Sauce, it is next level. The rub gets into every crevice, the sauce caramelizes beautifully, and the result is this perfectly smoky, juicy bird that makes everyone think you spent all day on it. (You kind of did, but in the best way.)
Here's my go-to tip for making it even easier, especially when you're entertaining. In the morning, cut the chicken into pieces and precook them in the Instant Pot. Let them sit in BBQ sauce all day so they're just soaking up all that flavor. When it's time to eat, throw them on the grill to heat through and get that gorgeous char. That's it. Easy squeezy. All the flavor, none of the stress.
Serve it alongside a Caesar salad with our Preserve Company Caesar Dressing and you have yourself a meal that feels like you really pulled it together, because you did.
The Sauces That Make It All Better
And of course, I have to talk about our BBQ sauces because they genuinely make everything better. Our Maple Hickory BBQ Sauce has just the right amount of smokiness with a good little bite. It's the kind of sauce that works on everything. If you're someone who likes a little heat, lean toward the Mango Habanero. We have customers who buy these by the dozen, and once you try it, you'll completely understand why.
What's Coming to the Blog This Season
To kick off the season right, I'm sharing two recipes that feature our sauces and are made for easy, crowd-pleasing entertaining:
Each one is simple, delicious, and built for a long weekend where the vibe is relaxed and nobody wants to be stuck in the kitchen for hours.
Here for All of It
BBQ season just hits different. That smoky smell drifting through the backyard is enough to get everyone excited before the food even hits the table. I am here for all of it, the new salad recipes, the fresh produce that just keeps getting better as the summer rolls on, a new cocktail recipe, a glass of Tidal Bay or a crisp French rosé on a warm evening. The evenings stretch out a little longer, the table gets a little fuller, and honestly? It only gets more delicious from here.
Happy grilling, friends. This is our season.
Lots of love,
Marsha
