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The easiest summertime entertaining happens around a barbecue. Sides and salads are prepped ahead, marinades and sauces lift meats to flavorful heights, and dessert cooks on the grill while you eat. From the heart of the Midwest, this menu tips its hat to Saint Louis. The savory-sweet flavor is courtesy of Maull's Genuine Barbecue Sauce, created more than 80 years ago from grocer Louis Maull's original family recipe.

~ side ~

~ main ~

~ dessert ~

1. Make Beans: Up to 2 days ahead, soak and cook beans. The flavor will continue to deepen over time. Reheat beans on the grill (or the stove top or in the oven) 30 minutes before serving.
2. Season pork: The night before, or several hours ahead, rub pork with garlic, sage, and salt. One hour before grilling, pour lager over pork and let stand. Cook pork 20 minutes before serving.
3. Make corn packet: The morning of the barbecue, shuck, cut, and season corn, and wrap in foil to form a packet. Cook corn on the grill 15 minutes before the chops.
4. Make peach packets: The morning of the barbecue, peel, halve, pit, and season peaches, and wrap in a foil packet. Place peaches on the grill to cook during dinner.
5. Prep slaw vegetables, and make dressing: Several hours before serving, slice kale, bell pepper, and carrots, and refrigerate until needed. Make peanut dressing. Dress salad just before serving.

Dinner Tonight with the editors of Everyday Food

Bean Burritos

Posted by Kellee Miller, on November 17, 2009

I often make vegetarian bean burritos on weeknights because I usually have all the ingredients on hand: canned beans, an onion, tortillas, cheese, and rice. I start my rice and then start prepping ingredients. A quick saut?? is all that is required to make the bean base and then I can layer with my desired ...

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