4th of July BBQ recipes
Keeping it simple and classic for July 4th is a good idea, especially if you are entertaining a large group of both kids and adults. Everyone loves a good old hamburger or hot dog with potato salad on the side. And blueberry pie for dessert can't be beat! Fire up these simple 4th of July recipes and enjoy the fireworks and fun festivities!
Let's BBQ!No better place for a BBQ than your own backyard. Decorate your picnic table and trees with flags and other red, white, and blue decor, including streamers and stars. Be sure to have plenty of cold beverages on hand and lots of ice. Serve chips and dips and fresh slices of watermelon to round out your menu. And in the case you need to cook indoors, the following recipes can be prepared on a grill pan or in the oven.
4th of July Recipes
Grilled Corn on the Cob with Bacon and ChivesMakes 8 servings
8 ears corn with husks
Finely crumbled cooked bacon
Finely chopped chives
1. Pull husks back from corn, but do not remove. Tear out and discard the corn silk. Place corn in cold water for 20 minutes, then drain.
2. Spread butter on corn and place husks back around corn. Cook on a preheated grill for 20 to 25 minutes. When finished, pull back husks and sprinkle with bacon and chives.
All-American BurgersMakes 8 servings
1 pound ground beef
1/2 cup minced onion
2 garlic cloves, pressed
1 tablespoon steak seasoning
8 large onion rolls
2 avocados, halved, pitted, peeled, sliced
1 red onion, sliced thin
1 jar roasted red peppers
1. In a large bowl, combine beef, onion, and garlic. Form into 8 patties and sprinkle with steak seasoning.
2. Preheat grill to medium-high and, using tongs, oil grate with an oiled rag. Grill for 10 to 12 minutes or until preferred degree of doneness.
3. Place burgers on rolls and top with sliced avocados, red onion, and peppers. Serve other condiments on the side.
Note: For those of you looking for a healthier burger, try these Sneaky Chef's Barbell Burgers.
Coney Island Hot DogsMakes 12 servings
1/4 pound lean ground beef
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar
12 hot dogs, heated
12 hot dog buns, toasted
1. Brown beef in a saucepan over medium-high heat, stirring and crumbling until it is no longer red. Mix in the rest of the ingredients except for the hot dogs and buns. Cook for about 30 minutes. Place hot dogs in buns and top with beef mixture.
Potato SaladMakes 8 servings
3 pounds potatoes, cooked, peeled, cubed
1 large green bell pepper, chopped
1 medium onion, chopped
1 to 2 teaspoons onion salt, to taste
1/2 teaspoon celery seed
Black pepper, to taste
1/3 cup cider vinegar
1 cup mayonnaise
Mix potatoes, green pepper, and onion in a large bowl and set aside. In a small bowl, whisk together onion salt, celery seed, pepper, vinegar, and mayonnaise. Toss dressing with potatoes. Cover and chill before serving.
Blueberry PieMakes 8 servings
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 box refrigerated 9-inch double crust pie
1 tablespoon butter, diced
1. Preheat oven to 325 degrees F. In a small bowl, combine sugar, cornstarch, salt, and cinnamon. Place blueberries in a large bowl and sprinkle sugar mixture over blueberries.
2. Place one piecrust in a pie dish. Spoon berry mixture into piecrust. Scatter butter on top of berries.
3. Slice the second piecrust into strips and arrange them in a lattice shape on the berries. Crimp edges. Bake for 50 minutes or until crust is golden and the berries are bubbling.