I would like to thank BBQ Host for this guest post. As a Canadian, we don’t celebrate the fourth of July but his great recipes honour our wonderful neigbours’ holday. I suggest you check out his site. It has great information on grilling, tutorials and grilling rigs.
The rest of this post is from BBQ Host! Thanks!
Personally, I don’t need an excuse to fire up the grill. I’m a fan of mouth-dripping, five-napkin barbecue all year round. That said, the Fourth of July provides a welcome opportunity to try new recipes—and maybe even share some favorites with family and friends. Check out these three amazing options.
#1 Inside-Out Cheeseburger
This twist on a classic allows the cheese to melt into the burger patties, instead of resting on top. The results are sure to be a hit with kids and adults alike.
- 1 pound ground chuck (preferably 85 percent lean)
- 1 cup shredded cheddar cheese
- 4 hamburger buns
- 1 cup shredded lettuce
- 4 slices ripe tomato
- 4 slices sweet onion
- Kosher salt and freshly ground black pepper
- Prepare a medium-hot fire in a charcoal grill, or set a gas grill to medium-high. Clean and lightly oil the grilling grates.
- Shape the ground chuck into eight 2-ounce patties. Top each of four patties with 1/4 cup of cheese and cover with the remaining patties.
- Gently pinch the edges together so that the cheese is completely sealed inside the patties. Season with salt and pepper.
- Grill the burgers, flipping once, about 15 minutes total.
Tip: If you’d like, you can put the onion slices on the grill as well. They should be charred and tender in about the same amount of time.
- While the burgers rest, grill the buns for about 2-3 minutes, until golden brown.
- Assemble the burgers and top with lettuce, tomato, and onion. I like to finish mine off with Thousand Island Dressing, but the classic ketchup-mustard combo works too.
#2 Loaded Grilled Potatoes
If you’re a fan of baked potatoes with all the fixings, you’ll love the way the smoke from the grill complements the cool tang of the sour cream.
- 4 russet potatoes, scrubbed
- 1/2 cup canola oil
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 2 cloves fresh garlic, minced
- Sour cream
- Cooked, crumbled bacon
- Minced chives or scallions
- Minced parsley
- Shredded cheddar cheese
- Preheat the grill to high. Clean and oil the grilling grates.
- In a large bowl, whisk together the oil, salt, pepper, and garlic.
- Trim the potatoes so that the edges are square. Cut into planks about 1/2 inch thick.
- Add potatoes to the bowl and toss until thoroughly coated with oil and seasonings.
- Grill the potato planks, turning a few times, for about 15-20 minutes. You’ll know the potatoes are done when they’re crisp and golden brown around the edges.
- Serve hot with butter, sour cream, bacon, chives or scallions, parsley, and cheese on the side.
#3 Red, White & Blue Cake Kabobs
Keep the theme rolling through dessert with these unique grilled skewers. The honey glaze provides an extra dose of sweetness.
- 1 store-bought pound cake
- About 2 dozen medium-sized fresh strawberries, hulled and rinsed
For the Glaze:
- 3 tablespoons wildflower honey
- 1/2 teaspoon cinnamon
- Pinch of ground clove
- 2 tablespoons water
- 1 pint fresh blueberries, rinsed
- Freshly whipped cream
- Preheat your gas or charcoal grill to medium. Make sure the grilling grates are well oiled.
- Cut the cake into cubes, about 1-1/2 inches square.
- Thread the cake and the strawberries onto metal or bamboo skewers, alternating between cake and strawberries until you have 2 of each per skewer.
- In a small saucepan over low heat, whisk together the honey, water, and spices. When the ingredients are well-combined and slightly fragrant, remove the pan from the heat.
- Brush the prepared kabobs with the honey glaze.
- Grill the skewered cake and fruit for about 1-2 minutes per side, or until the berries have softened and the cake is golden brown.
- Sprinkle with blueberries and serve with freshly whipped cream.