Trisha Yearwood's Summer-Ready Recipes

Family Reunion BBQ

Family Reunion BBQ

Episode 3 Family Reunion BBQ

Photo by: Ray Kachatorian ©2012, Televison Food Network. G.P.

Ray Kachatorian, 2012, Televison Food Network. G.P.

Trisha Yearwood entertains family and friends in her backyard all summer long. The Grammy winner is a pro at making big-batch recipes that will feed a hungry crowd. From ribs to chicken, follow her easy solutions for summer recipes that'll be sure to satisfy your group.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Marinate 5 pounds of pork ribs in a large, turkey-sized baking bag or sealable plastic bag in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat. Bake them for 2 hours and then brush both sides with a quick homemade barbecue sauce: ketchup, chili sauce, brown sugar and dry mustard. Just before serving, throw the ribs under the broiler to give them a bit of a char.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Make the most of in-season zucchini with Trisha's summer side dish that's ready in just 25 minutes. Saute garlic in olive oil before adding sliced squash, salt and pepper. Cook until the squash is tender but still slightly crisp, then transfer to a serving dish and sprinkle with Parmesan cheese.

BBQ Chicken

BBQ Chicken

Episode 3 Family Reunion BBQ

Photo by: Matt Armendariz, Ray Kachatorian ©2012, Televison Food Network. G.P., 2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, Ray Kachatorian, 2012, Televison Food Network. G.P., 2014, Television Food Network, G.P. All Rights Reserved

Trisha soaks her chicken in a salt brine for a few hours to make it tenderer and leave the salt flavor in the meat. She uses her Dad's recipe for a vinegar-based sauce that's not thick or heavy, but just has a really good flavor (add as much or as little hot sauce as you wish). After draining the chicken, pat it dry and place the halves on the grill, skin-side up. Baste with the sauce and cook for 30 minutes before turning. Top with more sauce and continue to grill, turning and basting the chicken every 10 minutes. Check for doneness by twisting a drumstick; it should move easily.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

No party is complete without a signature summer cocktail. Trisha's quick drink combines pineapple juice, banana liqueur, coconut rum, fruit punch and orange juice in a gallon pitcher filled with ice. Simply pour the mixture into glasses and garnish with slices of orange and pineapple.

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