Fourth of July celebrations are filled with family, friends, fun, fireworks, and FOOD! Food today should be grilled hot and taste delicious. With these BBQ recipes, that surely get your guests asking for more, you’ll have the best selection!
Start off with some Savory BBQ Chicken.
- 14 chicken drumsticks
- 2 packets of Italian seasoning
- 1 stick of butter
- 1 bottle of your favorite bbq sauce, we like Sweet Baby Ray’s Barbeque Sauce
- Pinch of Basil
- Preheat your oven to 350.
- In a large saucepan, melt butter over medium heat. Wisk in Italian seasoning, basil, and the bottle of BBQ sauce. Bring to a boil.
- Dip drumsticks generously into sauce mixture and place on a baking tray.
- Bake in the oven for 30 minutes and preheat grill on medium-low halfway during the baking process.
- Remove drumsticks from oven and dunk them back in the barbecue sauce. Once covered in sauce place them on heated grill. Grill for an additional 15-20 minutes.
Or you can serve up some smokey BBQ Ribs
- 1lb of ribs
- 3 cloves of garlic, minced
- 2 cups of 7-up
- 1/2 cup of honey
- 1/2 cup of brown sugar
- 2 Tbsp of lemon juice
- 2 cups of your favorite bbq sauce
- 2 Tbsp of liquid smoke
Preheat oven to 450 degrees. Cut ribs and put on a rack in large shallow pan. Spread minced garlic over ribs. Cover and bake for 45 minutes.
In the meantime combine the remaining ingredients in a saucepan and bring to a boil.
Remove meat from oven and place in a clean pan. Pour sauce over meat. Reduce heat to 350 degrees and bake, uncovered, for 1 1/2 hours, brushing occasionally with sauce.
Or if you’re looking to really impress your guest grill up some Barbecue Tri-Tip Roast.
- 3 pounds tri-tip, silver skin, and fat removed
- 2 tablespoons of paprika
- 2 teaspoons of chili powder
- 1/2 teaspoon of cayenne pepper
- 1 tablespoon of cumin,
- 1 tablespoon of dark brown sugar
- 1 1/2 teaspoons of granulated sugar
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 tablespoon of salt
- 2 teaspoons of black ground pepper
*makes 1/2 cup
Combine all dry rub ingredients in a small container and set aside.
Trim the silver skin and fat layer from the trip tip. Place the tri-tip on a sheet of plastic wrap.
Generously coat the tri-tip with about 4 tablespoons of dry rub, 2 tablespoons on each side. Store extra dry rub in an airtight container for later use.
Tightly wrap the seasoned tri-tip and refrigerate until ready to use. Allow the rub to settle into the meat for at least 3 hours up to 3 days.
When ready to grill, remove the seasoned tri-tip from the refrigerator and allow to come to room temperature, about 1 hour.
Clean grill and lightly oil using a paper towel dipped in vegetable oil.
Heat the grill to medium-high if using a gas grill. Once the grill is very hot, place the meat on the grill, searing one side for 10 minutes with the lid open.
Turn tri-tip over and sear for another 10 minutes. Turn heat down to medium and close the lid.
Allow the meat to cook for about 15-25 minutes, checking temperature until the thickest part of the meat reaches 120-125°F (medium rare), 130-135°F (medium doneness).
The meat will continue to cook after being removed from the heat, so stop cooking at a temperature a few degrees lower than the desired doneness.
Remove the tri-tip from the grill and allow to rest wrapped loosely in foil for at least 15 minutes before slicing. The foil will catch any juices from the meat, which can be added back to the meat after slicing for more flavor.
Thinly slice the tri-tip against the grain. Serve with your favorite BBQ sauce or on a French roll.
Since grills were made for so much more than meats; fish, vegetables, and fruit made on the grill turn into some delicious meals, sides, and even dessert!
So put on your chef’s hat because this Browned Butter Honey Garlic Salmon will transform you into a professional once your guests see you.
- 1/4 cup of butter
- 1/4 cup of honey
- 3 cloves of garlic, minced
- 1-2 tablespoons freshly squeezed lemon juice
- 4 wild caught salmon fillets, skin off or on
- Lemon wedges
- Salt, to taste
- Preheat your grill to medium heat.
- Place butter in a cast iron skillet. Cook over medium heat, stirring and swirling the pan occasionally for about 3 minutes, or until the foam settles.
- Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavors together.
- Add the salmon fillets to the butter in the pan; cook each fillet for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
- Add the fillets into aluminum foil and add a lemon wedge around it. Transfer the fillets loosely wrapped in foil to your grill for a further 5-6 minutes.
- To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.
Then enjoy a side of delicious Mexican Grilled Corn.
Vegetable oil, for brushing
1 teaspoon of chile powder
½ teaspoon of cayenne powder
8 ears of corn, husked
¼ cup of mayonnaise or unsalted butter
½ cup of crumbled cotija cheese or feta cheese
1 lime, cut into 8 wedges
- Build a medium-hot fire in a charcoal grill or heat a gas grill to high and brush the grill grate with oil.
- Combine chile powder and cayenne in a small bowl.
- Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
- Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chili powder mixture. Squeeze 1 lime wedge over each ear and serve.
Finish it off with a delicious dessert such as Grilled Pineapple with Honey and Lime.
- 1 medium pineapple
- 2 Tbsp honey
- 1 Tbsp lime juice
- 4 Tbsp unsweetened shredded coconut
- Coconut ice cream or sorbet
- Cut the pineapple into 8 pieces, leaving the skin on as decoration.
- Whisk together honey and lime juice in a bowl. Brush onto each side of the pineapple slabs.
- Heat your grill to medium heat and grease well. Cook pineapples for about 3 minutes on each side, or until char lines develop, increasing heat if necessary.
- Transfer to serving plates and sprinkle with shredded coconut. Top with a scoop of coconut ice cream then serve immediately.
We hope you enjoyed these recipes. Visit our Pinterest board for more Grilling Recipes or Fourth of July Recipes!
If you try any of them out let us know in the comments below or send pictures to email@example.com to be featured on our social media pages!
Have a happy and safe Fourth of July celebration!