4th of July :: American BBQ

The 4th of July and cookouts are made for each other! This post features the perfect cookout menu the only thing missing is mac and cheese! I just didn't have the time to make any but I wanted to make a post with all the recipes that "SCREAM" Summer! Everything in this post will also be great for Memorial, Labor Day and Veteran's Day!

{The Menu}
BBQ Chicken Legs
Ribs
Hamburgers
Hotdogs
Baked Beans
Grilled Corn
Deviled Eggs
Patriotic Trifle
Watermelon
Red, White & Blue Drinks

{BBQ Chicken} 

• 8-10 Chicken Legs
• Coat the chicken pieces with vegetable oil 
• Season liberally with Kosher Salt, Pepper, Paprika, & McCormick Smokehouse Maple to taste.

Marinade for 30 to 24 hours - Bake at 350 for 45 minutes - Smother with barbeque sauce. Place on the grill for 15-20 minutes until the sauce becomes sticky and the skin is slightly crisp or until desired doneness.

 {Baby Back Ribs}

• 2 Slabs of Baby Back Ribs
• Season both sides with Pork Rub

Marinade 12-24 hours - Bake at 325 for 2 hours or until fork tender - Smother with barbeque sauce - Place on the grill for 15-20 minutes until the sauce becomes sticky and the skin is slightly crisp or desired doneness.

{Hamburgers}

• 1 pound Ground Sirloin
• 1/2 cup of Sauteed Onions
• Coarse Kosher Salt & Pepper to taste

When it comes to hamburger meat I'm a bit of a purist. I like to let the taste of beef shine through, I season simply with salt, pepper, and sauteed diced onion, and form the patties. It's that simple. When it comes to topping the more the merrier.

{Hotdogs}

• Split top Hotdog Buns
• Hotdogs (I used Ballpark's Jumbo Beef Franks)
• Ketchup
• Mustard
• Relish
• Minced Onions
• Sauerkraut 

Hotdogs are what you make'um. Whatever brand, toppings, bun style it's your choice.

 {Baked Beans}

• 14 oz can of Busch's Grilling Beans (I prefer the Bourbon Brown Sugar)
• 2 Tbsp of Light Brown Sugar
• 1 tsp of Honey
• 1/2 tsp of Yellow Mustard
• 3 Tbsp of BBQ Sauce
• 1.5 Tbsp of Diced Onions
• 2 Strips of Diced Bacon, Cooked

Mix all ingredients in a medium sauce pan, bring to a boil, then simmer on low heat for 20-30 minutes, stir occasionally. 

 {Grilled Corn}

• 5 Corns on the Cob
• 1/2 cup of Melted Butter
• Course Kosher Salt
• Black Pepper
• Cayenne Pepper (Optional)
• Aluminum Foil

Brush all sides lightly with butter; season to taste. Grill 25 minutes away from the direct heat. 

{Deviled Eggs}

• 8 Large Eggs
• 1/4 of Mayo, plus 2 Tbsp Spoons
• 1.5 Tbsp of Yellow Mustard
• 1.5 Tbsp of Sweet Relish
• Kosher Salt & Pepper Taste
• Pinch of Cayenne Pepper
• Chives for Garnish

Place eggs in a medium saucepan; Cover with an inch of cold water. Once the water reaches a rolling boil turn off the heat and cover. Let stand 8 minutes; Drain, and run eggs under cold water until cool, about a minute. Peel immediately. 

Half eggs length wise, place yolks in a small bowl keeping whites intact; Mash yolks with a fork, add mayo, mustard, relish, salt, pepper, and cayenne. Mix until smooth. Evenly fill egg whites with yolk mixture. Garnish with paprika and chives. Keep refrigerated until ready to serve.

{Patriotic Trifle}

•  Pound Cake, cubed
• 1.5 Pounds of Strawberries, hulled and sliced
• 1.5 pints of Blueberries
• 1 cup of Cool Whip
• 8 oz of Cream Cheese, room temperature
• 2/3 cup of Granulated Sugar
• 2 cups of Heavy Cream, Very cold
• 2 tsp of Vanilla Extract

Beat sugar, vanilla, and cream cheese with a mixer on medium speed until smooth and light. Add the heavy cream and beat on medium-high speed until you reach the consistency of  whipped cream. 

Plop some of the cream mixture in the bottom of a 13 cup trifle dish. Add a layer of the cake cubes. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and spread, top with a layer of strawberries and remaining cake cubes. Finish with cream mixture. Gently smooth the cool whip over the top. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

 {Red, White & Blueberries Ice Cubes}

• Wilton Mini Star Mold
• Strawberries, Chopped
• Blueberries
• Water

I found star-shaped silicone molds at Target in the dollar section. You know the "seasonal" section when you first walk through their doors. I love the size and I actually bought them for a completely different idea that I haven’t gotten around to yet. But I got so excited to use them that I couldn’t wait and came up with another use for them! 

Fill the stars with the berries and add water; Put the trays in the freezer. Once they’re done, you can remove the frozen stars and stick them in a freezer bag until you’re ready to use them. But do it quickly so they don’t start to melt and stick together!
 

{I hope you had a Happy 4th & These recipes can be used for more occasions!!!}

Happy Eating!