Here’s How to Throw a Beach BBQ Out of the Back of Your Trunk
Beach days are upon us and we couldn’t be happier, but that also means we are pondering the ever-unanswered question: How do you BBQ at the beach *without* serving up sandy hamburgers (or as we like to call them — sand-burgers)? Today we’ve got the solution and it involves the trunk of your car. We’ve teamed up with Kia to show you how to BBQ like a pro while enjoying an ocean sunset with sand between your toes and NOT your teeth ;)
The Kia Sportage is the perfect car for a beach adventure, with its spacious trunk that not only makes it easy to bring umbrellas, towels, coolers and chairs to the beach, but also provides the ideal platform to set up a buffet.
HAUL IT ALL IN ONE CAR
With more room in the trunk for your goods, that leaves extra space in the back seat for your friends. And you know ALL of your friends are going to want a ride if you suggest a last-minute beach trip.
Okay, on to the BBQ! Keep reading for our tips and tricks on setting up World’s Best ‘Que.
OUTDOOR RUGS > BEACH BLANKETS
Of course we love a good picnic or beach blanket, but they’re pretty useless at a party. Standing and walking on them just doesn’t really work. Set up some outdoor rugs (or indoor machine-washable rugs) outside throughout the party zone for a cozy scene that won’t get messed up.
TAILGATE FROM THE TRUNK
Set up a food spread in the back of your car! It’s a great way to protect all the noshings from wind and sand and it means one less foldable table you’ll need to pack.
To make it feel a little more festive, we hung giant paper flowers along a piece of fishing line, then tied each end of the line to the trunk.
We laid down a tablecloth underneath the spread and also used vinyl-covered boxes to elevate the hard-to-reach stuff in the back.
BARBECUE ON THE BEACH!
Mini portable grills are the way to go. If the wind permits, set up shop on the beach for an extra dreamy BBQ station. Keep reading for some must-make BBQ recipes!
BRING *ALL* THE BEACH GAMES
Kites, paddle balls, frisbees, oh my! In our books, the more games, the merrier. While the grill fires up, turn on those tunes and start playing ALL the games.
GUSSY UP THE CHEF’S APRON WITH A PRINTABLE
Cheeky sayings are always a good idea. Download our custom printable to give the chef’s apron a quick update.
Materials + Tools:
— apron
— printable (download it here!)
— fabric transfer paper
— scissors
— iron
— parchment paper (optional)
Instructions:
1. Download and print our printable according to the fabric transfer paper instructions. Cut it out.
2. Affix the paper to the apron according to the fabric transfer paper instructions. That’s it!
Download and print our printable according to the fabric transfer paper instructions. Cut it out.
Affix the paper to the apron according to the fabric transfer papers instructions: For us, this meant peeling off the back film, placing a piece of parchment paper over the printable, then ironing it on low in even motions.
And bam, you also just gave your BBQ a custom hashtag.
GRILL UP SOME ELOTES (AKA MEXICAN STREET CORN!)
This Mexican street corn recipe is quickly becoming our summer staple. It’s healthy, light, zesty and somehow just tastes better outdoors. No need for pre-BBQ prep on this one — you can make it all on site in just minutes.
Ingredients:
— 6 ears of fresh corn
— 1/2 cup cotija cheese (or feta)
— cilantro, finely cut
— 1/2 cup mayonnaise
— 1/2 teaspoon chili powder
— 2 limes
Tools:
— BBQ
— wooden skewers
Instructions:
1. Put each cob of corn on a wooden skewer, then grill the corn to your liking.
2. While the corn is on the BBQ, mix mayonnaise and chili powder together.
3. Coat the grilled corn in the mayonnaise mix, then sprinkle cheese and cilantro on top. You’re done!
Put each cob of corn on a wooden skewer, then grill the corn to your liking.
Mix mayonnaise and chili powder together.
Coat the grilled corn in the mayonnaise mix, then sprinkle cheese and cilantro on top. You’re done!
Really though, can you think of a yummier healthy summer snack?
MAKE MAC AND CHEESE… ON THE GRILL!
Say what?! Trust us on this one. Y’all have heard of baked mac and cheese, right? This is our summertime take. By finishing off regular stovetop mac and cheese on the grill, you’ll get a perfect melty-smokey finish to the classic American meal. Big shout-out to Trisha Yearwood’s baked mac and cheese for the recipe inspo!
Ingredients:
— 1 lb elbow macaroni
— 1/2 stick unsalted butter
— 4 Tablespoons flour
— 1 1/2 cups grated cheddar
— 1 cup grated parmesan
— 2 cups milk
— 1 teaspoon salt
Tools:
— 1 quart saucepan
— whisk
— sealable container
— small aluminum tins
Instructions:
1. Make elbow macaroni according to box instructions.
2. Melt 1/2 stick unsalted butter in a saucepan over medium heat, then add 4 tbsp flour and 1 tsp salt, stirring constantly.
3. Once the flour turns light brown, whisk in 1 cup of milk at a time.
4. Stir until the sauce thickens, then add 1 cup grated cheddar and 1 cup grated parmesan until it melts. (You should have 1/2 cup grated cheddar left.)
5. Combine the macaroni and cheese sauce in a sealable container and refrigerate until BBQ time.
6. Once the BBQ is fired up, transfer the macaroni to small aluminum tins. Disperse the remaining grated cheddar over the top of each serving.
7. Grill the macaroni on the BBQ until heated through and the top layer of cheese melts.
8. EAT!
In our experience, the best mac and cheese recipes have multiple types of cheese. Feel free to switch it up!
Make elbow macaroni according to box instructions and set aside. Melt 1/2 stick unsalted butter in a saucepan over medium heat, then add four tablespoons flour and one teaspoon salt, stirring constantly. Once the flour turns light brown, whisk in one cup of milk at a time. Stir until the sauce thickens, then add one cup grated cheddar and one cup grated parmesan until it melts. (You should have half a cup of grated cheddar left.)
Combine the macaroni and cheese sauce in a sealable container and refrigerate until BBQ time.
Once the BBQ is fired up, transfer the macaroni to small aluminum tins. Disperse the remaining grated cheddar over the top of each serving.
Grill the macaroni on the BBQ until heated through and the top layer of cheese melts. Get ‘em while they’re hot!
WHEN LIFE GIVES YOU LEMONS, GRAB THE LAVENDER
We somehow found a way to make homemade lemonade even *more* refreshing — add lavender simple syrup! It’s seriously tasty, and a majorly fun update to the classic drink. Food coloring not required, but… why not? :)
Ingredients:
— 8-12 lemons (or 2 cups lemon juice)
— 5 cups water
— 1 cup sugar
— 3 Tbsp fresh or dried lavender
— 1/2 cup honey
— red + blue food coloring (or purple if you have it!)
Tools:
— lemon juicer
— 1 quart saucepan
— sieve
Instructions:
1. Squeeze your lemons to make about 2 cups lemon juice. Set aside.
2. Syrup time! In a saucepan, combine 1 cup water, honey and sugar. Stir until the sugar has dissolved. Add the lavender, stir, reduce heat and let simmer for about 5 minutes. Pour the lavender simple syrup through a sieve and let cool. Discard the lavender buds.
3. Combine the lemon juice and remaining water in a pitcher, then add the lavender simple syrup to your liking.
4. Add one drop of red food coloring and one drop of blue food coloring. A little bit goes a LONG way! Stir.
You can always get pre-squeezed lemon juice, but there’s something that feels so *right* about squeezin’ them yourself, you know?
Squeeze your lemons to make about two cups lemon juice. Set aside.
Syrup time! In a saucepan, combine one cup water, honey and sugar. Stir until the sugar has dissolved. Add the lavender, stir, reduce heat and let simmer for about five minutes. Pour the lavender simple syrup through a sieve and let cool. Discard the lavender buds.
Combine the lemon juice and remaining water in a pitcher, then add the lavender simple syrup to your liking. Add one drop of red food coloring and one drop of blue food coloring. A little bit goes a LONG way! Stir until it becomes purple.
Bonus! Make lemon ice cubes (or lemon *slice* cubes, as we like to call them) to add to your lavender lemonade. Simply add a thin slice of lemon to each compartment, top with water and freeze.
Opt for silicone ice cube trays for easy removal.
Dang, that looks refreshing.
BONUS PHOTOS!
You guys, we had SO much fun at the barbecue. Nothing tops relaxing with friends in an epic setting, you know? Given the level of fun we were having, we couldn’t resist a few bonus photos (no surprise there).
You can tell how much fun we’re having by the height of our jumping photos ;)
Adiós a la playa! Until next time.
What’s your summer BBQ staple? Share with us on Twitter at @BritandCo!
This post is a collaboration with Kia.
Authors: Maddie Bachelder + Roxy Taghavian
DIY Production + Styling: Anita Yung, Maddie Bachelder, Irene Lee, Micaela Friedman
Photography: Chris Andre
Modeling: Anjelika Temple, Maddie Bachelder, Irene Lee, Misty Spinney, Ashley Perlman, Anita Yung
