Skip to comments.Are you grilling this 4th of July? Share some recipes, rubs, sides...
Posted on 07/03/2014 6:01:00 AM PDT by ken5050
The 4th of July three-day weekend starts tomorrow. For many Americans, especially our fellow FReepers.. it'll be a well needed respite from the real world. Many will hit the beach, or a ball game, see a parade, watch fireworks. For a lot of us...it means grilling...cooking meat the way it was intended to be cooked, OUTDOORS..with lots of awesome sides. So, if that's in your plans ( or even if you're just thinking about it) feel free to share ideas, recipes, rubs..
I think we’re having lobsters, cooked in a pot on the deck with propane.
Anything and everything is better with swiss or provolone.
I have a hamburger recipe.
I don’t like eating hamburgers the old way after I learned to do this.
Take a pound of groud beef.
Put it in a bowl with less than half a cup of shredded wheat, an egg, some country bobs hamburger sauce or sauce of your choice. And hamburger seasoning of your choice.
On the hamburger sauce you don’t have to put a ton. Seasoning and shredded wheat as long as it’s not more than half a cup you’re fine.
Pad it all out into burgers and grill! May take a bit longer to grill but worth it!!!!
I like the shredded wheat part ... my mother (circa 1950’s ... 8 kids) used to mix in stale bread crumbles to make if go further ... or farther
That’s a great idea!
Say shredded wheat ten times fast
My recipe for ribs:
Place on smoker
Cook until done
No need in messing with it, seriously.
Meatloaf on a burger bun!
This is the shredded wheat I buy.
FIRST Preheat grill about 20 min til temp stabilizes at 450 deg.
SECOND One hour prior to grilling, plate 2-2" thick filet mignon. When steaks reach room temp, spoon 1/2 c Kikkoman teriyaki sauce generously on both sides; steep 10 min. Sprinkle both sides w/ 2 tb ea garlic/ onion powders, 1/4 tsp pepper.
W/ grill temp at 450 deg, spray or brush grate with oil; place steaks on grill. After 5 min, check w/ meat therm to determine grilling pace. If a grill flare-up occurs, move steaks over; spray fire w/ water.
The steaks will take approximately 10-15 min to cook. Turn once after about 7.5 min. For med-well (slightly pink inside), internal therm reads 145 degs.
LASTLY Remove steaks to platter; let sit about 5 min before serving.
Some great easy sides.
GREEK FETA CHEESE SALAD---Mix 4 lb hot cooked bow tie pasta, 24 oz bottle Italian dressing; cool. Mix w/ 4 c mayo, cup or so chp celery, thin tomato wedges, 3 c black olives, 1/4-1/2 cup oregano leaves, pepper to taste, 2 lb crumbled Imported Greek Feta, 2 cups shredded Parm.
FRENCH-STYLE CARROT SALAD---Found all over France: stays crunchy a good 24 hours can do night before tastes fine at room temp.
PREP Rinse/dry/trim lb fresh carrots. Cut short segments; then mandoline or processor/julienne into matchsticks--or grate on large-holes of box grater. ASSEMBLY toss carrots w/ 3 tb l/juice. Add 2 tb evo, salt, 1/8 tsp crushed garlic. Taste/adjust seasoning. Chill to serve next day.
The original recipe I was given called for two eggs. But I found that the burgers were never solid.
So I cut it down to one egg.. and just put a little less shredded wheat in and it worked.
Great looking salads!
Charcoal grilled burgers one day (I grind my own meat) with French fries.
Baby back ribs slow cooked on the propane grill one day (after I install the new stainless steel gas burners - Weber grills are wonderful!).
A big porterhouse steak on the charcoal grill another day - likely that day we’ll cook a pizza for the wife on the propane grill too.
Happy 4th to all!
Used t'be a staple in the Archie house.
(*sigh*) Cookout at my folk’s place. I love him dearly but my dad is from the “If it’s smoking it’s cooking, if it’s burning it’s done” school of barbecue. His burgers are like hockey pucks and his chicken, well, it’s hard to describe. I’m bringing beans and my boy friend, the dirty rat, has his daughter for the weekend so has begged off. He’s had dad’s cooking before.
Yeah it’s expensive. But I usually buy about one of those boxes a year. And it lasts me a year.
I don’t grill burgers a ton. But it’s always there for me when I need it! lol
FINAL Oven-melt grated cheddar/jack atop 12 corn tortillas. SERVE--stack three cheesy tortillas. Spoon green sauce over; cut into wedges. Add sides of salsa, sour cream, guacamole, pico de gallo, chp cilantro.
3 hard-boiled eggs, peeled & chopped
1/2 medium onion, chopped
2-3 celery stalks, cut ~ 3/16” sliced crosswise
8 good size russet potatoes, peel, cube into cubes of approximately 3/4”, cover with water, bring to a boil, boil for 11 minutes, no more or less
Drain potatoes and rinse with cold water
Mustard, mayo/salad dressing, cider vinegar, sweet pickle relish
Mix the potatoes, onions, egg, celery together. Start with about 1/2 cup mayo, generous tablespoon of vinegar, shot or 2 of yellow mustard, and 2-3 tablespoons of relish, mix together, and add additional mayo or vinegar to taste. Refrigerate for several hours before serving.
Since HOT DOGS will be consumed by, at least, one reader, here is a compendium of hot dog toppings:
Happy 4th, y’all!
Cook/slightly brown a min 3 tb heated veg oil, tsp minced gingeroot, chp scallion. Add 1/2 c chix broth, 3 tb soy sauce, 2 tb br/sugar, tsp chili powder, 1/4 tsp red pepper flakes. At the boil, add cornstarch/sherry roux; stir/slightly thicken.
I smoked a brisket yesterday and will be smoking the pulled pork today along with some baked beans. The Food Networks Oklahoma Joe’s pulled pork rub is excellent. I tried the Oklahoma Joe’s brisket rub a couple of years ago and decided to go in a different direction.
For a side dish, I’ve come up with an interesting avocado pasta salad. Over the years I’ve had many a pasta salad and pretty much loathed the lot of them, so I decided to see if I could come up with a recipe I liked. I did and it’s pretty simple.
I’m not a cook who does precision. Things are always to taste, and at best I can offer approximations. But here’s the gist of it:
six small avocados, diced
pound of dry pasta with an interesting shape (rotini, or whatever, just something with a good mouth feel)
4 bell peppers (mixed colors is nice, but not necessary)
a number of fresh jalapeños to taste. One is probably enough for those entertaining kids.
Dice the avocados into bite sized chunks.
Boil the pasta to a bit short of al dente. The heat carryover and vinegar in the dressing will finish any cooking needed (yes the vinegar will ‘cook’ it).
Dice the bell peppers into small chunks.
Mince the shallot and jalapeño fine.
Once the pasta is done and cooled down (after boiling dump in an ice bath to make sure it doesn’t overcook) throw everything in a large mixing bowl with the spices and toss with a goodly drizzle of olive oil and balsamic vinegar (don’t get carried away, but enough to make sure everything sees some).
Let it sit a while so the flavors get time to blend. Best made the day before really.
Hope you have a big double pot...I find they always taste better steamed than boiled..
I like the shredded wheat idea..but maybe as a panade..soaked the shredded wheat in milk first...when it’s all absorbed..THEN mix it into the meat..
Yes, I think you’re right.
I will try this, this weekend!
I guess I should have included that the mayo, etc. is to be MIXED with the potatoes, egg, celery, and onion. But I think most FReepers would be able to figure that out! :)
I’m admitting to heresy here...but I found long ago that the absolute best way to finish steaks is in the oven..I like mine medium rare..( FYI..medium well should be illegal, IMHO)towards the rare side..so take your recipe..follow it exactly..get a great sear..and the grill marks..about 4-5 minutes each side..then pop it into a 325 oven..if the steak is about 1 1/2’ thick..for medium rare..it’ll be 4 minutes in the oven....
I came across Dr. Maurice Codds rib recipe and tried it. Codd was a nobel prize winner in chemistry so I would imagine he understands the chemistry of this better than I do. But the ribs are amazing. Enjoy!
I am quite certain that after a long development process I have finally reached the perfection point in pork rib bbq. For years I hated rib recipes that slather ribs with gooey sweet sauce, and I preferred the dry rub ribs. Now, after countless hours in the lab I have captured both the crunch and tang of the dry rib, and the flavor of the sauce ribs.
Before I go through it, one key ingredient will be somewhat hard to get. Some time back, a wild swarm of bees showed up in the back yard. I caught them in a box, and then moved them to a hive I got. Since then they have yielded gallons of exquisite wild swarm honey. That is the key ingredient. And no, it doesnt taste sweet. Here is the recipe:
Go get as many slabs as you want of tasty pork ribs, cut them up individually
Get a jug of apple cider vinegar, a jug of molasses.
Then go the fridge. Grab what you have: mustard, some ketchup, maybe even a left over bottle of barbeque sauce, left over red wine is good, you get the idea, forage for it.
Pepper, some salt.
Mix up the vinegar, molasses (a bunch) and the other ingredients in a big stainless pot or bowl. Dump the marinade and the ribs in a plastic bag and put them in the fridge for at least a day. The key ingredient here is the vinegar, dont skimp on that.
Now to cook. The key here is low, low heat for a long time. If you can get your grill down to 200 degrees, thats best. Sure throw in some wood chips or whatever if you want.
This part is important: dont put the ribs on the grill, put them on a rack, and put aluminum foil under them so there are no flare ups. Indirect heat for a long time is key. If you must, do a little basting but you really dont need to.
Cook until the meat shrinks back from the bone, that could be an hour or it could be two depending on the grill and the ribs. Tip a few while this is going on. It wont help the recipe but you will feel better.
Now the honey part. Take the ribs off the grill and pull out the aluminum foil. Put the foil where the dog wont get it, you will regret it if he does. Put the ribs in big bowl and drizzle the honey on each rib till they are coated.
Turn the heat up to high in the grill. Quickly put the ribs directly on the grill. This part should take maybe a minute or two. Keep turning the ribs until the honey caramelizes, you dont want any un-caramelized honey left or the ribs will taste too sweet. You will have to play with this to be able to see when they are done, but you have to stay on it, turning them.
Take the ribs off and go to town. The outside of the ribs will be crunchy, not sweet, and the inside will fall off the bone and be tangy. The combination of the two is amazing.
Perfect ribs are that easy!!
Worn out sneakers taste better than American cheese, on anything.
Great website..many thanks...
LOL, true, but I did not want to insult Amercan cheese on the 3rd of July! :)
I hope so. :)
Maybe you should do an Iron Chef competition with your dad..LOL
Making this one tomorrow.
Cut a rack of pork ribs into 3 bone sections. Slow boil the ribs for 3 hours in concoction of 50% apple cider vinegar and water and a large bottle of ketchup. Add pepper, garlic, worchestershire, whatever you like.
After 3 hours place on grill for browning or put into the smoker for a couple of hours.
The meat is near falling off the bone. High-fives every time.
marthastewart.com has a great LIME SIMPLE SYRUP recipe.
Also use lime syrup in Margaritas or drizzled over fresh melon or pineapple.
Bring to boil---stir/dissolve--- 1/4 c ea sugar, water, zested lime. Cool offheat to room temp. Stores covered/friged 3 days. Strain out zest before using.
Wow-—your method beats them all. Will do.
Gonna try it..That’s actually pretty neat..obviously the avocado replaces the mayo..you know what might be nice..just before serving...dice two more avocados..toss them in..you’ll get to taste the small chuncks..
My wife found this on Pinterest and we love it: Take 2 lbs of burger, add 1 cup of shredded cheese (your choice, we’ve used colby, white cheddar, and colby jack on different occasions), add a good dollop of your favorite bbq sauce, salt, pepper, garlic powder (finely chopped onion if you like, or onion powder). Mix well, press into patties, put a thumb-sized indentation into the middle, and grill to your liking. It’s good.
The insult is taking processed cheese and calling it American Cheese.
A bit of a side note. Original American Cheese was made usually as a blend of Cheddar and Colby. However, that all changed when the processed cheeses came out. All that processed crap became known as American Cheese.
I tried cheddar on the buffalo, not really to my liking. Colby might work.
It's kind of sad in a way. He'll come in Friday evening with a big platter of ruined meat of some sort and a big "Ta Dah" smile on his face. In all the years of grilling nobody's had the heart to tell him the truth. Well at least there will be beer and my mom and my sister will come up with some great sides and killer desserts. And dad will be happy for another year. Fortunately either my sister or I do Labor Day and Memorial Day.
We usually do this each fourth of July and get our prime from Costco because it is less expensive and fresh.
20 lb prime rib, bone in
salt, pepper, and garlic powder as you wish
Cook over charcoal and then add wood chips after searing the complete outside of the prime.
After searing, place prime in a disposable aluminum pan over some carrots, celery and oinions (cut of the veggies first.
Grill over charcoal and hickory wood chips until meat thermometer shows 140 degrees in the center.
Take off the grill and tent it with aluminum foil for 1/2 hour (hint: use a large pan because the prime will be very juicy).
To serve, cut off the fat opposite the ribs, cut off the ribs, if you wish (great fro BBQ ribs the nest day).
Save the juice in the pan (refrigerate) for use for French dips the next day - assuming there is any prime left.
The roast will be rare in the middle to well done on the ends - this way, everyone can come up to you as you slice the roast and request the degree of doneness they wish.
. Take the corn...just cut the brown ends off the end of the husks..soak them in water for 30 minutes..I put a heavy pot on top to keep them completely immersed...take out..wrap individually in aluminum foil and crimp tight..stick in oven 325-375..it works with whatever else you're making..they're ready in 45 minutes...put can stay in the oven much longer if your timing gets messed up with the other food..
I use a pair of washclothes for the next step..remove the foil..hold ear at base...peel back husk..grab corn in the middle and break off the stem and husk in one clean piece..you'll fine the silk come off when you peel it...easy peasy...moist, juicy every time..