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4 Recipes for the Perfect Summer Barbecue by Randy Fuhrman

Posted by admin on July 26th, 2016

Categories : “How to’s”

Industry : Events

1.Grilled Rosemary Corn



8- Ears of shucked corn

8- Long sprigs of rosemary

8- 4” long pats of butter

Salt and pepper to taste

8 – Large pieces of heavy-duty aluminum foil (the long foil not regular)



  1. Take the corn and put the pat of butter long the corn if you like more butter feel free to use more
  2. Then place the long rosemary sprigs on top of butter
  3. Salt and pepper to taste
  4. Wrap up corn very tightly and then twist the ends so they are tightly closed
  5. Grill over your b-b-q for 5 to o10 minutes turning pending how your b-b-q is and serve hot


This is SOOOOOO simple and your guest will love this way of corn!

2. Southern Comfort Cranberry Mango B-B-Que Sauce

pick of b-b-q chicken

Randy created this b-b-q sauce over 35 years ago for Barbara Mandrell for a holiday party she was having and ended up in Woman’s Day Magazine, and he is FAMOUS for this simple and easy.

5-cups your favorite b-b-q sauce to start ( My preference is Chris & Pits)

2-cups chopped onions ¼ inch chop (use your favorite onion)

1/8 lb butter ( that is ½ of a stick of butter)

1-cup sweet and spicy mustard (Trader Joes has one so does Ralphs)

1 cup dark brown sugar

½ teaspoon cayenne pepper

1 cup Southern Comfort

2 cups whole berry cranberry sauce

1 9oz jar of Trader Joes Mango Ginger Chutney ( or what you can find at you stores)



  1. Take butter melt and sauté onions until tender
  2. 2. Add rest of ingredients and simmer for two hours until flavors have blended
  3. take sauce and refrigerate overnight (always best to do)


For something a little more exotic I add 1 cup of pomegranate molasses also, and it has a GREAT flavor.

This can be done in advance and stores for weeks

It is great on chicken, steak, ribs but it makes an incredible sauce for meatballs

For holidays like Thanksgiving or Christmas, you can make cocktail meatballs with this recipe. It is incredible!

Happy B-B-Queing!

3. Blonde Sangria (12 guests)

blond sangria picture

This is such a great Summertime Cocktail and GREAT FOR WEDDING receptions.


3 peaches (firm but ripe, white peaches can be used)

2 nectarines (firm but ripe, white nectarines can be used)

4 apricots (firm but ripe)

24 oz. peach or apricot brandy (look at the bottle and add up the oz. to get what you need, make sure you have a little more than you need) Bevmo carries these

2 cups of each peach and apricot nectar combined (you should get about 1.5 cups per can from the Kern’s nectar)

1 qt. 7UP

Superfine sugar (use this to taste, if the fruit if sweet you do not need this)

2 bottles chilled Prosecco


  1. Take nectar and brandy, and mix together.
  2. Add fruit (cut into nice uniform wedges) and stir gently, and add sugar if needed (this should be done about 2 hours ahead of time to blend the flavors, overnight is even better).
  3. When ready to serve, pour chilled Prosecco and 7UP or lemon lime soda into mixture.
  4. Serve chilled or over ice.

NOTE: The fruit is so good especially when you marinate it overnight in the brandy and nectar. Serve nice toothpicks of some sort so you can eat the brandied fruit.

4.  Summer Peach & Raspberry Amaretto Trifle 



1 ½ lbs. pound cake ( I use Sara Lee’s)

4 cups fresh raspberries

6 large fresh peaches slice ½ thick ( frozen can be used also)

11/2  cups amaretto (If you do not want Alcohol use the raspberry cocktail mixer they carry at Bevmo or the peach or apricot nectar and I use Kern’s it works very well for this)

2-Jello Vanilla Instant Pudding 5.1 oz

21/2 cups half and half

6 cups heavy cream whipped stiff  (use one third of the whipped cream in the pudding mixture)

¾ cup toasted chopped almonds


  1. Cut the pound cake into 1/2” slices
  2. Arrange the slices on the bottom of a large glass bowl.
  3. Sprinkle some of the Amaretto( Raspberry Mixer) over the pound cake slices, .
  4. Take your instant pudding and put into mixer bowl. Add the 21/2 cups of the half and half and mix until smooth
  5. Then take 2 cups of the whipped cream and fold in to the pudding mixture
  6. Blend well
  7. Take some of the mixture and spread over the pound cake
  8. Then add some of your raspberries and peaches
  9. Then spread some whipped cream over fruit mixture
  10. Top the mixture with a layer of pound cake again and then douse with Amaretto
  11. Take your pudding mixture and spread across the pound cake and then add your rest of your raspberries and peaches
  12. Then top with whipped cream
  13. One more layer of pound cake and then douse with the rest of the Amaretto
  14. Pipe the rest of the whipping cream on top of the pound cake and make it look nice
  15. Around the outer edge sprinkle the roasted chopped almonds


I like doing this a day ahead so everything can blend well I just do not put the almonds on until ready to serve.

Also if you do not want to use liquor you can use the raspberry mixer,  apricot or peach nectar to douse your pound cake with!


Guest contributor is Randy Fuhrman of Randy Fuhrman Events, a full service event production and gourmet catering company. Randy Fuhrman Events has won numerous industry awards including three for Outstanding Event presented by Special Events Magazine, and the Beverly Hills Golden Palm Award for Innovation in Small Business. Randy’s cook book will be available for purchase on Amazon this summer! Visit for more information, and contact Randy by calling 310.854.0155 or by email at

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