Beef, Dessert, Discussion, Side Dish

Going Fourth With Grilling: What To Cook On Independence Day, Guest Post, BBQ Host

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.

Ingredients:

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

Directions:

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.

Ingredients:

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

For Serving:

Butter
Sour cream
Cooked, crumbled bacon
Minced chives or scallions
Minced parsley
Shredded cheddar cheese

Directions:

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.

Ingredients:

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

For Serving:

1 pint fresh blueberries, rinsed
Freshly whipped cream

Directions:

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.