PITTSBURGH — Good luck to August vacationers who still need to find a bathing suit or plastic bucket to keep the kids happy at the beach. Stores have already switched into back-to-school mode, making summer accoutrements nearly impossible to find.

All those aisles filled with pencils, backpacks and other school supplies also serve as a reminder: If you're going to celebrate summer with a cookout or barbecue, time is wasting.

We get it. It's been pretty hot and humid in Pittsburgh this summer, and we've also had more than our share of crazy rainstorms. Mosquitoes also seem to be particularly abundant this year. All these conspire to create iffy weather for planning a gathering outdoors.

Time also has a funny way of getting away from you. June all too quickly melted into July, and I have this sinking feeling that, before I know it, I'll be grabbing a rake instead of pushing a lawnmower to get my yard in shape.

The good news is that we still have August to plan a memorable outdoor gathering with friends, family and neighbors.

To make it a little easier for the host, we've done much of your homework for you by compiling a menu of crowd-pleasing recipes that can largely be made a day or two ahead of the event with (mostly) affordable, easy-to-find seasonal ingredients.

That not only lessens kitchen work on the day of the cookout or barbecue (where meats are cooked low and slow on a grill or in a smoker), but also allows for those precious minutes we often forget we need for decorating, setting up tables, dusting off the patio and preparing a batch of punch cocktails to greet guests upon their arrival.

Depending on the dish, preparing food ahead of time can also improve its flavor because the ingredients have time to meld.

Locally grown corn is soon to be in peak season, so we kick things off with a cheesy elote dip served with tortilla chips. We also suggest two vegetarian dishes for guests who don't eat meat: a vibrant potato salad that's dressed in a tangy, herby chimichurri sauce instead of mayonnaise, and an easy pasta salad that tastes exactly like a Caesar salad.

No cookout is complete without hot dogs (all beef instead of the chicken franks I grew up with, please!). To make them extra irresistible, they're topped with a homemade cucumber relish that takes only about a half-hour to chop, stir together and cook on the stove.

We also highly recommend two pork dishes made with meat from Blackberry Meadows Farms — pulled pork cooked in a crockpot that requires almost no effort other than measuring out ingredients, and oven-to-grill baby back ribs.

Ribs can be intimidating for some home cooks because 1) they're expensive, and 2) the lean meat is easy to dry out if not properly cooked. The ribs I served at a recent gathering are hard to screw up because most of the cooking takes place low and slow in the oven with the ribs wrapped in foil. They get only a short dance on the grill while being sauced, limiting burning.

And for a sweet ending as the sun is setting and the kids start catching lightning bugs? Key lime is a classic, refreshing taste of summer. If you opt for our bar dessert that's more easily portioned and shareable than pie, nothing could be easier — especially if you use whipped cream out of a can instead of homemade. (Give yourself a break.)

Our scratch chocolate ice cream sandwiches take a little more time and skill if you're not a seasoned baker, but the cookies can be made a few days in advance and then filled the morning of with your favorite ice cream. They're so good on a hot summer evening, you'll want to double or maybe even triple the recipe.

Don't worry if they're not perfect — no one says no to an ice cream sandwich, especially when they're homemade.

Some food safety notes for outdoor parties in summer heat: Remember to keep cold foods cold and hot foods hot. Perishable foods should never be in the "danger zone" of 40-140 degrees for more than two hours; any longer, and bacteria begin to multiply. You also want to prevent cross-contamination by washing plates and serving utensils that previously held or touched raw meat, poultry or seafood before reusing.

If you're cooking on the grill, have an instant-read thermometer to check the meat's internal temperature. Beef and pork should be at least 160 degrees while poultry is properly cooked at 165 degrees. Even though hot dogs are fully cooked, they should be warmed to at least 150 degrees.

Finally, if you limit the number of times a cooler holding beverages is open, they'll stay cold longer.

Life, and summer, is short. Enjoy!

Elote Dip

PG tested

Elote, or Mexican street corn, is often made right on the cob, which can be an issue if you're serving a crowd. Instead, turn it into a dip that can be served with chips or spooned onto hot dogs or burgers.

1 tablespoon olive oil

4 cups whole kernel corn, from about 4 ears

2 cloves garlic, minced

1 jalapeño, seeded and finely chopped

1/4 cup finely chopped red onion or 2 green onions, chopped

1/4 cup Parmesan cheese

3 tablespoons finely chopped fresh cilantro

1/4 cup mayonnaise

1 teaspoon chili powder, or to taste

Juice of 1 lime

Kosher salt and freshly cracked black pepper

Add oil to a large cast-iron skillet over medium-high heat. Add corn and cook for about 10 minutes, tossing occasionally, until the kernels are golden and the sugar has caramelized.

Add garlic and sauté for an additional 1-2 minutes, until fragrant.

Remove pan from heat. Add corn to a large serving bowl.

Add jalapeño, onion, Parmesan cheese, cilantro, mayonnaise, chili powder and lime juice and give everything a good stir; it should be well combined. Season to taste with salt and pepper and more lime juice or chili powder if it's not tangy/spicy enough.

Serve with tortilla chips.

Makes 3 cups.

— Gretchen McKay/Post-Gazette

Chimichurri Potato Salad

PG tested

Nothing goes with ribs better than potato salad, but if you make it with mayonnaise, you have to be careful about how long it sits out. This version, which gets its herbal flavor from a chimichurri mix, cooks up almost as rich and creamy.

In the craziness of preparing for a large party, I couldn't find any red vinegar in my pantry (it was in the fridge — go figure!), so I substituted white wine vinegar. It still turned out great.

4 pound Yukon Gold potatoes, unpeeled and cut into bite-sized chunks

1 1/2 teaspoons table salt, plus more for cooking potatoes

1 1/2 cups fresh parsley leaves

1 cup fresh cilantro leaves

6 garlic cloves, minced

1 tablespoon dried oregano

3/4 teaspoon red pepper flakes

1/2 cup red wine vinegar

3/4 cup extra virgin olive oil

Place potatoes and 2 tablespoons salt in a large pot and add enough water to cover. Bring to a boil over high heat.

Reduce heat to medium and simmer, stirring occasionally until potatoes are tender but not breaking down, about 10 minutes. Drain in a colander and let cool for 30 minutes.

Meanwhile, pulse parsley, cilantro, garlic, oregano, pepper flakes and salt in a food processor until finely chopped.

Add vinegar and pulse to combine. Transfer herb mixture to a large bowl and whisk in oil until combined.

Add potatoes to bowl with herb mixture. Gently fold in potatoes until evenly coated. Serve at room temperature.

Serves 8-12.

— Cook's Country

Caesar Pasta Salad

PG tested

There are bound to be a few vegetarians at your cookout. This pasta salad has all the flavor of a Caesar salad, but it has a little more heft because it also includes pasta.

I made the pasta and dressing the day before my party, and added the lettuce just before serving to keep it crunchy.

12 ounces rotini or fusilli

1/2 cup mayonnaise

1/4 cup grated Parmesan, plus more for serving

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

Dash of Worcestershire sauce

1 clove garlic, finely minced

1 teaspoon anchovy paste, optional

Kosher salt and freshly ground black pepper

2 romaine hearts, finely chopped or sliced

1/2 cup homemade croutons

Bring pot of salted water to a boil on high. Add pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain again.

While pasta is cooking, whisk together mayonnaise, Parmesan, lemon juice, mustard, garlic and anchovy paste, if using. Season to taste with salt and pepper.

Add romaine hearts and pasta to a large bowl, and add the dressing. Stir to coat well.

Top with croutons and a little more grated Parmesan, and serve.

Serves 6.

— Gretchen McKay, Post-Gazette

Homemade Hot Dog Relish

PG tested

This spicy relish comes together in less than a half-hour and tastes so much fresher than grocery-store relish. I added 2 pinches of red pepper for extra punch.

3 medium cucumbers

1 small red bell pepper, seeded and halved

1 small white onion

3/4 cup cider vinegar, divided

1/4 cup sugar

2 teaspoons mustard seeds

1 teaspoon celery seeds

1 teaspoon salt

Pinch or two of red pepper flakes

Seed and dice cumbers. Finely dice red peppers and onion.

Add vegetables to a medium sauce pot with 1/2 cup vinegar. Heat on high to a boil, then reduce to a simmer and cook for 20 minutes, until veggies have cooked down and half the liquid is gone.

Remove from heat and drain vegetables, discarding the liquid. Return veggies to the pot and add remaining 1/4 cup vinegar, sugar, mustard and celery seeds, salt and red pepper flakes. Bring to a simmer and cook for 5 minutes, then allow to cool to room temperature.

Transfer to the container(s) and keep refrigerated until needed.

Makes 2 cups relish.

— adapted from savoryonline.com

Oven-to-Grill Baby Back Ribs

PG tested

These succulent, fall-off-the-bone tender ribs were by far the most popular dish at a recent cookout. The key was using quality meat and a spicy (but not too spicy) seasoning mix. The ribs came from Blackberry Meadows Farm in Fawn, a pioneer of community farming in Allegheny County.

For spice rub

2 tablespoons sugar

1 tablespoon brown sugar

2 teaspoons salt

1 1/2 tablespoons smoked paprika

1 teaspoons garlic powder

1 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground mustard

1 tablespoon chili powder

For ribs

2 racks baby back ribs

1/2 cup homemade or store-bought barbecue sauce, plus more for serving

Prepare spice rub: In a medium bowl, whisk together sugars and spices until well blended.

Preheat oven to 275 degrees, with rack in the middle position.

Remove the membrane that coats the underside of each rack of rib using a butter knife and a paper towel. (My ribs came with them already removed.)

Use about half of the spice mix to coat the ribs evenly on both sides. Allow the ribs to rest for 10-15 minutes to absorb the rub and penetrate the meat, then use the remaining rub to once again coat the racks.

Line a baking sheet with heavy-duty aluminum foil. (I used a disposable aluminum pan.)

Place ribs in the prepared pan and cover tightly with foil. Bake until ribs are tender, about 2-2 1/2 hours.

Finish ribs by placing on a preheated grill and grilling for about 10 minutes, brushing occasionally with the barbecue sauce. Be careful not to overcook; you just want to heat them through and add some char.

Let ribs cool for about 10 minutes, then slice and serve.

Serves 6-8.

— Gretchen McKay, Post-Gazette

Pulled Pork Sandwiches

PG tested

I don't have a smoker so have to rely on my slow cooker to make pulled pork. You won't get the same, smoky flavor or crispy bark as pork made in a smoker, but it's just as juicy and tender, It's also a lot more convenient when cooking for a crowd because you can just add everything to the pot and go.

For pork

1 onion, finely chopped

3/4 cup ketchup

3 tablespoons tomato paste

1/4 cup apple cider vinegar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon mustard powder

1 teaspoon cumin

1 (3- to 4-pound) pork shoulder, trimmed of excess fat

Kosher salt

Freshly ground black pepper

Soft buns, for serving

Pickles, for serving

For coleslaw

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1/2 tablespoon Dijon mustard

1/2 tablespoon maple syrup

1/4 teaspoon celery seeds

Generous pinch of sea salt

Freshly ground black pepper

3 cups coleslaw mix (cabbage and shredded carrots)

Prepare sauce: Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker.

Season pork shoulder all over with salt and pepper, add to slow cooker and cover with ketchup mixture. Cover and cook until very tender on high for 5-6 hours or on low for 8-10 hours. (The meat should fall apart easily with a fork.)

While pork is cooking, make coleslaw. In a bowl, whisk together mayonaise, apple cider vinegar, mustard, maple syrup, celery seeds, salt and several grinds of fresh pepper. Add cabbage mix and mix well to combine.

Remove pork from slow cooker and transfer to bowl. Shred with two forks and toss with juices from the slow cooker. Serve on buns topped with coleslaw and pickles.

Serves 8.

— Gretchen McKay, Post Gazette

Key Lime Bars

PG tested

Nothing says summer better than a slice of Key lime pie. These bars are a little easier to portion for a crowd because they can be cut into squares, rectangles or triangles. I used canned whipped cream for convenience but if you have the time, homemade would also be excellent.

9 graham crackers, ground to fine crumbs in a food processor (1 cup plus 2 1/2 tablespoons)

1/3 cup sugar

5 tablespoons unsalted butter, melted

3 large egg yolks

1 1/2 teaspoons finely grated lime zest (about 2 limes)

1 can (14 ounces) sweetened condensed milk

2/3 cup fresh or bottled Key lime juice (about 20 Key limes)

Whipped cream topping

2 regular or Key limes, thinly sliced into half-moons, for garnish

Preheat oven to 350 degrees. Stir together crumbs, sugar and butter in a small bowl.

Press evenly onto bottom of an 8-inch square glass or ceramic pan. Bake until dry and golden brown, about 10 minutes. Let cool in pan on a wire rack. Leave oven on.

Place egg yolks and zest in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until mixture is very thick, about 5 minutes.

On medium speed, pour in condensed milk in a steady stream, scraping down sides of bowl. Beat on high speed until thick, about 3 minutes.

On low speed, add lime juice; mix until just combined.

Pour filling over crust; spread evenly. Bake until just set, about 10 minutes.

Let cool completely on a wire rack. Chill at least 4 hours or overnight.

Cut dessert into small squares or rectangles. Garnish each with a squirt of whipped cream topping and a slice of lime.

— Gretchen McKay, Post-Gazette

Classic Ice Cream Sandwiches

PG tested

I doubled this recipe because six ice cream sandwiches just didn't seem like enough. Note: The dough is very sticky, so you may want to smooth out the scoops of batter with a damp finger to get perfect edges. I used an ice cream scooper for (almost) perfect portioning.

I filled some of the cookies with vanilla and others with mocha chocolate chip ice cream for variety. I also made a batch with snickerdoodles.

Vegetable oil cooking spray

1/2 cup plus 1 tablespoon all-purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon baking soda

1/3 cup sifted Dutch-process cocoa powder

3 tablespoons unsalted butter, softened

1/4 cup white sugar

2 tablespoons light brown sugar

1/2 teaspoon pure vanilla extract

1/3 cup whole milk, at room temperature

6 scoops vanilla ice cream

Preheat the oven to 350 degrees. Line a baking sheet with a parchment paper.

Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.

Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste.

Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.

Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9-10 minutes. Remove from the oven, tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cool to room temperature on the pan, about 15 minutes.

Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.

Remove from the freezer and remove cookies from the pan by lifting carefully under each one with a spatula. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer.

When you're ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop of ice cream on top and sandwich it with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.

Makes 6 ice cream sandwiches

— adapted from allrecipes.com

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