Summer is for Family, Friends, and Backyard BBQ’s!

We all know it’s hot outside, but that doesn’t matter. You put your favorite people together with a little bit of BBQ and you are all set! Whether it be in the backyard, by the pool, at the arena, at the lake, on a beach, or at the river… your summer is good to go.

We ladies here at Western Women( and South Texas Tack ( ) love us a good summer time backyard BBQ. We are so excited to tell you all about it, along with some of our favorite recipes.

The Pièce de Résistance – The Meat

You cannot have a BBQ without meat. Depending on what part of the world you happen to be in, your style of BBQ will always be the best and no where else can touch it. We are pretty partial to Texas BBQ, but will not argue with you about it. Depending on how much time you have will determine what kind of meat you put on the pit. We found this website , that can help with times and temperatures if you are planning a BBQ. When it comes to BBQ you can’t really go wrong. Our favorites are ribs, brisket, pork butt, and sausage. That really narrows it down doesn’t it? 😊 We have a saying in our family, “If the meat is cooked and seasoned properly, you don’t need any kind of sauce.” My dad however puts ketchup or sauce on everything, so depending on how you like your sauce there are so many different ways to make it. I would add a recipe, but the family one is a secret that I cannot share. Sorry!


The life long battle of the best side for BBQ… will go on forever. You have your die-hard potato salad fans, then there are your bean guys, mac n cheese is another crowd favorite, and of course anything wrapped in bacon! Another item that is sometimes overlooked are vegetables on the grill, either on skewers or wrapped in foil with some amazing seasoning. In the spirit of bacon and vegetables, check out this recipe for bacon wrapped brussel sprouts. Yummy!

Bacon Wrapped Brussel Sprouts: 1/3 cup – Balsamic Dressing, 1/4 tsp – pepper, 1/4 tsp – garlic powder, 8 – Slices of Bacon, 16 – Brussel Sprouts

If using wood skewers, make sure and start soaking them in water before you prepare your brussel sprouts. In a small bowl mix dressing, pepper, and garlic. Slice brussel sprouts in half lengthwise. Place in marinade and let sit for at least 20 minutes. (The longer they sit, the more they absorb) Grab your skewer and start lacing the bacon and the brussel sprouts, you should fit a total of four brussel sprouts per skewer. Place on grill, should grill for 5 minutes on each side until bacon is crispy and brussel sprouts are charred.


Now by the time you ate your weight in BBQ and sides, because you know you had to try them all… You are absolutely going to need dessert! When it’s hot outside you want something cool. What I am about to tell you about, will take some of your wwwwaaaayyyy back! I know it’s taking me on a trip down memory lane to my childhood just telling yall about it. Homemade ice cream. Everyone is sitting outside, you pull out the ice cream maker, and all the ingredients for awesomeness. Depending on the type of ice cream maker you have will determine what ingredients you need. We have the old school, that you need rock salt and ice along with a bunch of other items. (I am now realizing why my grandparents would only pull it out occasionally). But… they were great times, that I still remember, so I say yes to getting the ice cream maker out and making it happen!


Sweet tea is always a winner, you can never go wrong with it. You can change it up and add different flavors if you want to give it that little something extra. Ice cold beer, everyone has their favorite brand, and most people are not too picky. As long as it’s cold. Lemonade is also a good summertime go to. It is cold and refreshing with a little bit of sweet and sour. If you want to spice things up a bit for the adults, go with a spiked lemonade. Our favorite recipe is super simple and takes not time at all.

Pink Moscato Lemonade: 1 – Bottle of Pink Moscato (750mL), 6 cups – Strawberry Lemonade, 1/2 cup – Vodka, Fruit of choice

In large pitcher mix Moscato, lemonade, and vodka. Garnish with fruit of choice or if you want to make them a little extra sugar the rim first.


Western Women Favorites

Mac N Cheese is my favorite side dish when eating BBQ! – Kenna

My dad’s ribs. It’s a secret. None of us know what he puts in there. Hanging out in the backyard with the family.  – Carrie

Anywhere is the best place for a BBQ, it usually means I am surrounded by my favorite people. My favorite side would be bread and BBQ sauce. – Leticia

My favorite place to have a BBQ is ANYWHERE! My favorite side is my own tater salad. Pork, ribs, and sausage are my go to’s.

Tater Salad! Boil russet taters with skins on, cool slightly. Peel skin off and cube. In a separate bowl, throw in some finely chopped purple onion, lots of chopped pickle, and a few boiled eggs. Add enough real mayo and mustard to taste. Adjust amounts of ingredients accordingly. Lots of salt and pepper.  – Penny

My favorite place to have a BBQ is either my backyard by the pool or at a lake. My favorite BBQ items are Texas pinto beans, corn wrapped in bacon, BBQ Ranch Pasta Salad, and BBQ Rum Pineapple. Texas Pinto Beans: 4 slices thick-cut black pepper bacon, chopped, 1 medium sweet onion, chopped, 1 large poblano pepper, seeded and chopped, 2 garlic cloves, chopped, 1 1/2 tsp. chili powder, 1 1/2 tsp. dried oregano, 1 1/2 tsp. cumin, Kosher salt, Freshly ground black pepper, 4 (15.5-ounce) cans pinto beans, rinsed, 2 c. chicken stock, 2 tsp. apple cider vinegar. Cook bacon in a 12-inch cast-iron skillet over medium heat until crisp, 8 to 10 minutes. Remove bacon to a paper towel-lined plate with a slotted spoon; reserve 3 tablespoons bacon drippings in skillet. Add onion, poblano, and garlic to reserved drippings and cook until tender, 5 to 7 minutes. Stir in chili powder, oregano, cumin, and 1 teaspoon pepper and cook until fragrant, 1 minute. Add beans and stock. Season with salt. Bring to a simmer, reduce heat to low, and simmer, stirring occasionally, until reduced and thickened, 15 to 20 minutes. Stir in bacon and vinegar. Season with salt and pepper. Or I take the bag of beans and put everything in an instapot and cook for an hour and a half! Or…. Corn on the cob cut up in sections and seasoned with “Special Sh*t” seasoning and wrapped in bacon and cooked on the pit. – Stacey

Corn Salad: 5 cans of White Corn, Little jar of pistachios, Some green onion, 1 cup of Mayo, I add Greek Seasoning but you can put your favorite seasoning in it. Mix all together and put in the fridge, serve cold…. its yummy – Suzanne

Fajitas by a river. – Tiffany

Ribs. – Amy

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