Memorial Day Recipes: 3 Food & Drink Flights to Make at Your Next BBQ

Food The List
By: Lindsey Granger Posted: 10:16 PM, May 17, 2018

Memorial Day is coming, and it reminds us of the problem with barbecues: there's just no physical way to eat everything. Well, here's a solution — food flights! We spoke with Kellie Pruitt, owner of PNPK restaurant, who showed us how to master food and drink flights at our next event!


1. Deviled Egg Flight


Kellie showed us a traditional, Asian wasabi, and a maple candy bacon and jalapeno deviled egg. They each have the same base filling—a traditional deviled egg mix. Kellie says you can go to your local grocery store, grab toppings of your choice, and get as creative as you want. Try the recipes below!




Asian Wasabi: Wasabi and citrus slaw

Candied Bacon: 2 jalapeño rounds per egg and candied bacon

Traditional: paprika and chives


Grandma Kerls’ Deviled Eggs Base Filling




4 dozen large boiled eggs

1/4 cup honey mustard

1 tsp freshly ground black pepper

1 1/3 cups mayonnaise

2 cups large pimiento-stuffed olives (about 32), finely diced




Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, pepper and mayonnaise.

Fold in chopped olives.

Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture.

For traditional egg, top with minced chives and sprinkle with paprika.


Asian Citrus Slaw




1 head Napa cabbage

1 head red cabbage

5 stalks green onion

1 head romaine lettuce




Shred Napa cabbage, red cabbage, and romaine lettuce. Dice Green Onion and mix with slaw.

Add a little dressing to it (recipe below) to very lightly coat all of the salad ingredients.


Asian Citrus Dressing




1 tbsp. of chopped garlic

1 tbsp. of fresh ginger

12 oz. orange juice

12 oz. rice wine vinegar

¼ cup of sugar

2 tsp salt

1 tsp black pepper

6 oz. of sesame oil

18 oz. of canola oil




Add chopped garlic, fresh ginger chopped, orange juice, rice wine vinegar, sugar, salt, and a teaspoon of black pepper, and put it in the blender.

Mix on high speed, then slowly add 6 oz. of sesame oil and 18 oz. of salad oil.


Maple Bacon




12 strips of thick sliced bacon

1 cup brown sugar

3 oz. stout beer

Pinch of cayenne




Preheat oven to 350.

In a saucepan over medium-high heat, bring the brown sugar, stout and cayenne to boil; boil for one minute.

Place the bacon on a wire rack over a baking sheet. Brush the bacon on each side with sugar mixture.

Bake at 350 for 10 minutes, flip, re-brush with sugar mixture, bake for ten more minutes until bacon is a dark brown. Remove from oven, and allow to cool. Bacon will harden as it cools.

Bacon can be made a day ahead of time.


2. Burger Slider Flight


Next, what's a BBQ without a burger? Try a slider flight!


Blueberry BBQ Gorgonzola Slider


Blueberry BBQ (see recipe)





Falafel Slider


Tarragon Aioli (see recipe)

Diced Red Onion

Tomato slices

Mashed Avocado

Cucumber slices

Falafel (See recipe)

Chipotle Sauce




Fresh mozzarella

Your favorite meatball recipe


Blueberry BBQ Sauce




6 cups frozen wild blueberries

9 oz. balsamic vinegar

½ cup + 1 tbsp. coconut sugar

½ cup + 1tbsp.S ketchup

6 dashes Worcestershire sauce

6 small garlic cloves, minced




Combine all the ingredients in a small sauce pot, bring to a boil, lower heat to a simmer and cook, stirring occasionally for about 15 minutes until reduced and thickened.


Falafel Sliders




4 ½ cups chickpea, rinsed and drained

2 garlic clove, chopped

2 handful of flat-leaf parsley or curly parsley

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili powder

4 tbsp. plain flour




Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, and parsley.

Add spices, flour, and a little salt. Blend until fairly smooth, then shape into four patties with your hands.


Tarragon and Lemon Aioli Recipe




2 Cups Veganaise

4 tbsp. minced fresh tarragon leaves

2 tsp zest and 1 teaspoon juice from 1 lemon.




Combine aioli, tarragon, and lemon zest and juice in a small bowl and stir until roughly combined.


3. Cocktail Flight


And, finally, a cocktail flight!


Tickle Me PNPK Punch




6 oz. Sparkling Wine

1 oz. AZ Prickly Syrup

Ginger Ale

Lime Slices




To make the soda, add 1 oz. of prickly pear syrup to rocks glass filled with ice. Top off with ginger ale, and add two lime slices in the glass.


Gila Monster




1 oz. jalapeño jimple syrup

1 jalapeno

Coarse salt

2 lime wedges

3 oz. grapefruit juice

1 oz. tequila

Sparkling Water

2 jalapeño slices




Wet rim of glass with lime wedge and rim with salt.

Fill rocks glass with ice. Muddle fresh jalapeño slice with jalapeño simple syrup, grapefruit juice, and tequila to the glass.

Top with sparkling water and top with 2 slices jalapeños


Sonoran Flora & Fauna




2 oz. Joven mezcal

¾ oz. prickly pear syrup

¾ oz. fresh lime juice




Combine all ingredients in a shaker and shake well with ice.

Strain into a salt-rimmed glass filled with ice.


Now you've got three crowd-pleasing flights to try this Memorial Day!