Backyard BBQ Recipes for Penobscot Valley Maine Sandy's Backyard Playbook

It's June in Maine.

 

The grill is out, the chairs are back on the deck, and the only question is what you're putting on the table.

 

Here are three things that belong at every Penobscot Valley backyard this weekend.

 

Grilled Corn with Herb Butter

 

You don't need a recipe for grilled corn.

 

But here's one anyway.

 

Pull the husks back—don't remove them—and strip out the silk.

 

Soak the whole ear in cold water for about 20 minutes.

 

That's it for prep.

 

Lay them directly on a hot grill, husks and all, and turn every few minutes for about 15 to 20 minutes until the outer husks are charred and the kernels inside have a little color.

 

The butter is where it gets good.

 

Soften a stick of butter and mix in whatever herbs you have—fresh chives, parsley, a little thyme.

 

Add a pinch of salt, a crack of black pepper, and if you want to go Maine about it, a small drizzle of local honey.

 

Roll it up in plastic wrap, stick it in the fridge for an hour, and slice it cold right onto the hot corn.

 

That's it.

 

Nobody's going to complain.

 

Serves: as many as you've got ears of corn.

 

Smash Burgers

 

Smash burgers are everywhere right now and there's a reason—they're better than regular burgers.

 

The secret is the smash itself and getting the pan or griddle screaming hot.

 

Use 80/20 ground beef—the fat matters.

 

Roll it into loose balls, about three ounces each.

 

Get your cast iron or flat griddle as hot as it will go.

 

No oil needed.

 

Drop a ball on the surface and immediately smash it flat with a heavy spatula—really press it down hard and hold it for about 10 seconds.

 

You want it thin and wide with ragged edges.

 

Those edges are where the crust forms.

 

Let it cook undisturbed for about two minutes.

 

You'll see the edges go brown and crispy before you flip.

 

Flip once, add a slice of American cheese—yes, American, it melts right—and let it go another 60 seconds.

 

Serve on a soft potato bun with whatever you like.

 

Keep it simple: pickles, mustard, a little diced onion.

 

The burger is the star.

 

Makes as many as you want.

 

Figure two per person.

 

Saturday Night Baked Beans

 

This is the most Maine thing on this list and if you grew up here you know exactly what I'm talking about.

 

Baked beans on a Saturday night is a tradition that predates most of us and it deserves to stay alive.

 

Start the night before if you can.

 

Soak two pounds of dry yellow-eye beans—yellow-eye is the Maine bean, don't let anyone tell you different—overnight in cold water.

 

Drain them in the morning and parboil until the skins just start to crack, about 45 minutes.

 

Layer the beans into a bean pot or heavy Dutch oven with a half pound of salt pork cut into chunks, one large onion quartered, a third cup of molasses, two tablespoons of dry mustard, a quarter cup of brown sugar, and enough water to just cover everything.

 

Put the lid on and slide it into a 300-degree oven.

 

Now leave it alone.

 

Check every couple hours and add water if needed to keep the beans just covered.

 

After six hours pull the lid off and let the top brown up for the last hour.

 

The beans should be tender all the way through and the sauce thick and dark.

 

Serve with brown bread if you can find it.

 

Serve with coleslaw.

 

Serve with those smash burgers.

 

Serve with nothing at all—they hold their own.

 

Serves 8–10.

 

Makes excellent leftovers.