When planning a picnic and meals for it one day you may wish to have something special, unusual as the picnic food. Whether you like vegetables for the picnic or chicken roast, pork chops or a mustard grill the article will make the best addition to your picnic recipe collection. We have prepared three meat yummy recipes for picnic special that have all chances to become your favorites. Taking into account your possibly desired time economy, we have included two quick picnic recipes as well. Enjoy the picnic preparation process, and – “Bon appetite!”

Picnic Chicken Roast

Picnic Chicken Roast with Vegetables
This recipe is rather time consuming. It is for real gourmands. If cooking is your passion, then go for it and you will find yourself well rewarded. You may have the chicken cold for the al fresco party.

The meal makes approximately four servings. The preparation time is 30 min however the whole preparation and cooking process may take up to six hours.

Ingredients:
1 chicken of maximum 3.5 lb
4 rosemary sprigs (fresh and small)
1 tbsp chopped rosemary
9 garlic cloves
1 tsp of fine sea salt
0.5 tsp black pepper (freshly ground)
1 tbsp butter
¼ cup of dry white wine
¼ cup of water
Vegetable oil (nonstick spray)
3 lb potatoes
2 onions (large)
¼ cup of olive oil (extra-virgin)

Instructions:
Peel and cut along 1 or 2 garlic cloves, leave the rest unpeeled. Peel and cut potatoes into ¾ “ wedges. Cut the onions along (from top to root) making 0.5 “pieces. Wash and drain the chickens. Place 2 springs of rosemary under the chicken’s breast skin. Apart from rosemary add a couple of garlic pieces to each breast side. Rub well all over the chicken’s skin with salt and pepper. Put together the wings and you may need to tie the legs. Keep in fridge wrapped in plastic for 3 – 4 hours.

Preheat the oven to 375°F with one rack placed above and the other below the mid position. Apply 1 tbsp unsalted butter on the chicken’s skin. Position the chicken with the breast side down on the upper rimmed baking sheet. Add water and wine.

Spread some vegetable oil on a baking sheet (also the rimmed one). Put in the bowl the onions, potatoes, rest of the garlic cloves, rosemary and mix it with (preferably) olive oil. Add salt and pepper to your taste. Lay the vegetables on the lower baking sheet.

Let the chicken and vegetables roast for half an hour. Then, stir vegetables and reverse the chicken. Let the food remain in the oven for the next 40 – 45 minutes. When the chicken is prepared vegetables will still have to roast for about half an hour more.

Note: When roasting the chicken spread with a tablespoon the juice from the bottom of the baking sheet over it. It will make the meat yummy. You can serve it cold during the picnic party.

Glazed Picnic Pork Chops.

Glazed Picnic Pork Chops
The whole process takes not more that 45 – 50 minutes.

Ingredients:
3 tbsp salt (preferably coarse kosher one)
1.5 tbsp of sugar
4 ¾ to 1” (thick) pork rib chops
1 radicchio di Treviso
1 Belgian endive
3 tbsp of olive oil (extra-virgin)
almost a cup of balsamic vinegar
1 tbsp of butter
Italian parsley (fresh and chopped)

Instructions:
Set ready barbeque at mid-high heat. In the 1.5 cups of water dissolve salt and sugar. Place the pork chops in the liquid for some 20 minutes letting each side absorb the brine. Chop endive and Treviso into long wedges. Do not detach the pieces from the core. Place on the rimmed baking sheet, add olive oil, salt, and pepper; stir slightly. Boil-down the vinegar to ¼ – it will take not more than five minutes. Whip vinegar in butter, add salt and pepper.

Take the pork rib chops out of the brine and drain. Apply olive oil and sprinkle some pepper. Grill pork rib chops, Belgian endive and radicchio di Treviso till they become softer. The thermometer in the chops’ center should reach 150°F. Leave vegetables on each side under this heat for a couple of minutes and the picnic pork meat for 7 minutes each side. Let the picnic food rest for a while. Before serving sprinkle the food with glaze and chopped parsley.

Picnic Mustard Chicken Grill with Coleslaw.

Picnic Mustard Chicken Grill with Coleslaw
Picnic food for four persons. Preparation time just 40 minutes.

Ingredients:
vegetable oil (nonstick spray)
4 tsp of divided mustard seeds
1 9 fl oz package of green beans, (thaw, pat dry)
2 cups finely cut green cabbage
1 small finely sliced sweet onion
1 tbsp of chopped tarragon (fresh)
2 tbsp of olive oil
2 tbsp of balsamic vinegar (white)
3 tbsp of divided Dijon mustard
1 egg white (large)
4 chicken breast halves with skin (without bones)

Instructions:
Apply vegetable oil on the grill rack. Set ready barbecue at mid-high heat. Toast 1 tsp of mustard seeds on high heat till popping begins (no more than 4 minutes). Mix the seeds with green beans, cabbage, tarragon, and onion in a bowl. Over it sprinkle vinegar, olive oil, and 2 tsp of Dijon. Add salt and pepper. Blend egg white with 2 tbsp plus 1 tsp of mustard. Season the chicken skin with salt and pepper. Apply mustard glaze, add some mustard seeds.

Grill the chicken with skin down. Spray the picnic meat with salt and pepper. Add glaze and some mustard seeds. Grill for 5 minutes then turn the chicken over. Before serving top the picnic food with the slaw.

We hope you will enjoy these yummy recipes for picnic special for your family.
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Two Grilling Methods

Two types of grilling when using charcoal or barbecue briquettes: direct and indirect grilling  methods. Thick cuts of meat usually require cooking over indirect heat; while easy-to-cook picnic foods can be grilled directly over charcoal embers. For indirect grilling method, create an empty space in the middle by scraping the hot charcoals to opposite sides of the grill.

BBQ Tips and Techniques

Here are some grilling tips and techniques to make your picnic food grilled dishes yummy and tasty. Do not burn or overcook because charred meat is not healthy for the body. To avoid overcooking, picnic grilled foods are microwaved or boiled in marinade. To avoid charring, apply sauce or marinade on barbecued meat when cooking time is almost over. To avoid losing the delicious juices while grilling the picnic foods, do not press the meat (like steak or hamburger patties) while cooking. Rub cooking oil on the clean and dry surface grill grate to keep food from sticking. Round-shaped grill has equal distribution of heat.

How to Prepare the Charcoal Grill

Clean the grate grill with steel brush, rinse well, and let dry; then brush on some vegetable oil. Remove ashes in the grill. Arrange the charcoal or briquettes like a mountain with a small cave opening at the bottom. Roll and twist a piece of paper to form a long and thin shape. Light one end and carefully insert into the “cave”. Smoke should be free to escape through the pile of charcoal so that oxygen can get inside to keep the fire alive. Use a metal utensil or thick stick to spread the hot coals.

Picnic Grilled Shrimps

Shrimps are quick-cooking and best grilled over direct heat.

Ingredients:

20 pieces large shrimp (without head), peeled and deveined but keep the tails intact
1 piece small lemon
2 Tbsp honey

Marinade Ingredients:

2 cups barbecue sauce
½ tsp ground pepper, fine
¼ tsp fine salt
¼ tsp garlic powder

How to: In a small bowl, mix all ingredients for marinade. In a large bowl, squeeze lemon over shrimps. Set aside for 2 minutes; then, wash quickly and drain well. Marinate shrimps for 1 hour. Drain well before grilling to avoid burning. Stick 5 shrimps to each barbecue bamboo sticks, horizontally or vertically. Arrange on pre-oiled grill grate and cook over a single layer of red-hot charcoal or white bbq briquettes. Shrimps cook for 6 to 10 minutes; or 3 to 5  minutes for each side. Brush marinade on shrimps only once and when almost half-done. Drizzle or brush honey on grilled shrimps and serve hot on top of sliced ripe tomatoes and shreds of green lettuce.

Picnic Barbequed Chicken Drumsticks

Dark-colored chicken barbecues are caused by the sweetness in the marinade. If light color is desired, pre-cook the chicken drumsticks with the marinade to shorten the grilling time.

Ingredients:

6 pieces medium chicken drumsticks or legs, thawed and well-drained
¼ cup soy sauce
1 Tbsp honey
1 Tbsp lemon juice, freshly squeezed
1 Tbsp hot sauce
1 Tbsp brown sugar
½ tsp garlic powder
¼ ground pepper
¼ fine salt

How to: Combine all ingredients and set aside for 1 to 2 hours. Using a fork, prick chicken legs on different parts so that meat will absorb the marinade. Cook chicken over indirect heat. Braise the marinade over the chicken while grilling. Serve with green salad and dressing dip.

Picnic Pork Ribs on Hot Grill

Pork is tastier when cooked slowly. Braise with some barbeque sauce while cooking over indirect heat to make it smell delicious. Pork ribs are the best choice for picnic grilled meat recipes because pork meat is more tender than beef.

Ingredients:

2 pounds pork ribs, washed and drained
2 cups barbeque sauce
¼ cup vegetable oil
½ cup chili sauce (optional)
½ cup brown sugar (optional)

How to: Arrange the hot charcoal on the grill to create a vacant space on the middle. Grilling over indirect heat requires longer cooking time and frequent turning to avoid burning or charring. To keep the meat moist, brush with barbeque sauce and vegetable oil on each turning.

Summer Picnic Idea

Summer picnics are more fun when picnic foods are grilled right before eating. Remember: quick-cooking recipes are better cooked over direct heat; while large slabs of meat need to be slow-cooked using indirect heat to keep the meat tasty, juicy, and tender.

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