The best Fourth of July barbecues have a certain beautiful chaos to them. Is someone digging to find the tongs? Is there sauce all over the table? Is there an explosion of buns? People BBQing should be able to embrace the chaos. You can really call it organized chaos.
It is especially good when you don’t have to stress about last minute things because that is when we all know the cooler is going to start leaking or get way too full. We have put together BBQ ideas which will help you have a successful and chaotic barbecue with some smoky and delicious mains and crunchy sides.
Contents
- 1) Smash Burgers
- 2) Hot Dogs and Onions
- 3) BBQ Chicken Thighs
- 4) BBQ Chicken Drumsticks
- 5) Dry-Rub Pork Ribs
- 6) BBQ Pulled Pork
- 7) Sausages with Peppers
- 8) Cedar-Plank Salmon
- 9) Shrimp Skewers
- 10) Grilled Corn on the Cob
- 11) Elote-Style Corn
- 12) Grilled Pineapple
- 13) Watermelon Feta Salad
- 14) Creamy Coleslaw
- 15) Vinegar Slaw
- 16) Baked Beans
- 17) Macaroni Salad
- 18) Potato Salad
- 19) Loaded Potato Salad
- 20) Deviled Eggs
- 21) Brined Chicken Wings
- 22) BBQ Wings
- 23) Veggie Skewers
- 24) Black Bean Burgers
- 25) Portobello Burgers
- 26) Pesto Pasta Salad
- 27) Cucumber Tomato Salad
- 28) Skillet Cornbread
- 29) Cornbread Muffins
- 30) Homemade BBQ Sauce
- 31) Pickled Red Onions
- 32) Lemonade
- 33) Strawberry Shortcake
1) Smash Burgers
Smash burgers are great because of how easy they are to prepare. Take the 80/20 ground beef and loosely form it into balls, then smack them onto a super hot griddle to achieve some good browning on the edges. Cover for a few seconds to let the cheese melt. After the smashing step, feel free to season with some salt and pepper. In order to help the beef crust stand out, we will be limiting the toppings (pickles, onions, and ketchup).
2) Hot Dogs and Onions
Due to their fast and easy preparation, hot dags have become the most consumed food item at backyard barbecue. They also help increase the energy of the social gathering. To achieve more surface browning, make a blistering grill effect by splitting the dogs lengthwise. For a sweet and jam-like texture, cook some stacked onion slices in butter or oil. I have noticed picky children also become fans of the vegetable when it is served with a hot dog. July is a strange month.
3) BBQ Chicken Thighs
Your conversation next to the cooler won’t bother the chicken thighs. Start cooking by placing them skin side down so the fat can render and the skin can crisp. Then, use indirect heat to finish cooking them. To prevent the barbecue sauce from burning and becoming bitter, save applying the sauce until the very end. The end result is sticky, smoky chicken that is still juicy even after sitting out.
4) BBQ Chicken Drumsticks
Most people remember drumsticks from their childhood summers. They are an easy and classic summer treat. For the barbecue, place the drumsticks on the side without coals (indirect heat). They should be cooked for about 20 minutes, and this can also be done with the grill lid closed on low heat. Then, sauce every ingredient and roll them until they are fully coated. In my opinion, that’s the best way to go, no further explanation is needed.
5) Dry-Rub Pork Ribs
It is a common misperception that cooking ribs requires an extensive use of cooking technique(s). The only ingredient you will need for this recipe is time. Start by smoking and rubbing the meat with a sweet and smoky rub. Then cook it low and slow over an indirect flame until the meat starts pulling away from the bone(s).
If you want them to be more tender, you can wrap them in foil halfway through the cooking time. It’s a good thing that the sauce is optional because someone always complains about the sauce.
6) BBQ Pulled Pork
If you’re looking to make a meal you can serve to the same people multiple times, pulled pork is a great example. You can smoke or roast a pork shoulder, and let it get nice and tender. After you finish that step, you simply pull the meat and mix it with either some vinegar or BBQ sauce. It can be put in buns, and it can also be eaten with nachos. It actually is even better cold and taken out of the fridge. This is the most optimal recipe for large scale meal prepping ideas.
7) Sausages with Peppers
Here is how I get the atmosphere going round the table. When doing the sausages on the grill, take your time. This is so the sausages can be done all the way through without splitting. Then you can also do sliced peppers and onions until they are soft and sweet. Everything can be put into the buns or served as one big mess. The food on the grill really does save the day for people who do not want a burger.
8) Cedar-Plank Salmon
Preparing a salmon dish for a BBQ is quite fun, given that salmon is not a typical BBQ dish, it will be fun to prepare it in a way that is different from the others. My approach to the salmon is to soak a cedar plank, and then cook it over indirect heat so that it will be infused with cedar, and stay juicy and not overcooked. As for the fish, you can keep it simple when it comes to the seasoning.
A combination of salt, pepper, and brown sugar will do, and then when it is finished cooking, you can add some lemon and dill on top. This will provide an option to those customers who would like something other than ribs and who prefer to eat a lighter meal.
9) Shrimp Skewers
Shrimp is one of my “Oops!” ingredients since it is a great catch-all and is super quick to prepare. All I need to do is peel the shrimp and throw them in a bowl or container with some oil, garlic, a pinch of salt, and some chili flakes, then mix it up. After that, I can skewer all of the shrimp, and they are ready for grilling. To top them off, I add some melted butter and lemon. Seriously, don’t blink!
10) Grilled Corn on the Cob
Grilled corn can symbolize summer! To get corn with a beautiful smoky color, shuck the corn before grilling. However, if you want to be a bit more gentle to the corn, go ahead and keep the husk on while grilling. Once the corn is fully grilled, grab some butter and spread it along the hot cob. After that take a lime and zest it over the corn and then sprinkle some chili powder over it. It’s okay for shirts to be buttered.
11) Elote-Style Corn
Corn can cause someone to stop talking mid-sentence. First, grill the corn. Once it is done, spread some mayonnaise on it (or you can do mayonnaise and sour cream). Next, sprinkle a ton of Cotija cheese on it. Squeeze lime juice on it, and if you want it spicy sprinkle some chili powder. It’s messy, but worth it!
12) Grilled Pineapple
Grilled pineapple always takes me back to summer vacations. You can prepare the apple slices either cut up into spears or as rings. Next, use a brush to apply a coat of melted butter for an added buttery taste. Afterwards, sprinkle a bit of brown sugar and a dash of cinnamon on top. Grill the slices until they have nice grill marks and smell up the place. I have had it with both pork and as a dessert and both are correct.
13) Watermelon Feta Salad
If you’re avoiding the heat, this salad is great for you and you won’t even have to change out of your jeans. The sweet and juicy flavor of Watermelon and the briny, savory flavor of Feta cheese complement each other and are perfect for each other.
The mixture is so good that you will want to come again. At Rush’s you can choose from a mix of flavors to create your own smoothie. You can add lime for an extra flavor, and if you want to keep it refreshing you can even add mint. I seem to make more of it because it disappears so fast.
14) Creamy Coleslaw
While eating foods that are smoky or sticky, coleslaw brings a refreshing crunch. You can make the dressing by mixing mayonnaise, vinegar, a little sugar, and celery seeds. Shredded carrots, green cabbage, and red cabbage should be added to the dressing. Let the mixture sit to allow the cabbage to soften. I enjoy stacking it on my pulled pork sandwiches since it acts as a side.
15) Vinegar Slaw
If you’re concerned about the mayonnaise being subjected to sunlight, here is the slaw. Mix the cabbage with apple cider vinegar, oil, mustard, honey and salt. After sitting for a few hours, the slaw lights up the table and acts like a palate cleanser by cutting through the richness of the ribs.
16) Baked Beans
You can tell the delicious beans have a good bass line and put them at the end of the line. Mix the canned or prepped beans with the sautéed bacon, onions, ketchup, mustard, and a spoon of molasses. Bake them until the edges get thick and sticky. I once kept them warm so long that they turned into something which can only be described as bean jam. They were still eaten.
17) Macaroni Salad
I always associate macaroni salad with childhood memories. You boil the pasta and then you combine it with mayonnaise, vinegar, and mustard, along with celery and onion (which you should chop and dice, respectively). Then you stick it in the fridge to allow it to finish cooking and firm up, because that makes the texture smoother and flavor better. You also want to be sure to include some paprika.
18) Potato Salad
From all the possible additions, I like mustard in potato salad. It has a strong flavor, and it is also rich! Coat the warm potatoes in the dressing so that they absorb it better. Scallions and dill brighten the dish. The only risk is that someone might eat straight from the mixing bowl, possibly creating the need to make more.
19) Loaded Potato Salad
This side is a little more on the guilty pleasure side. To your delight, we will mix together some sour cream and mayonnaise, then add some blended bacon, cheddar, and chives. It’s like a baked potato on a party. It pairs with brisket or ribs really well.
20) Deviled Eggs
There is a reason deviled eggs are famous for their popularity among many. Yolks are mixed with mayonnaise and mustard along with a bit of vinegar, and salt and pepper. Using a piping bag or spoon, fill the cavity and add a sprinkle of paprika on top. I always seem to make more than is sensible as I watch the adult patrons standing around the tray like seagulls and being overly polite to one another.
21) Brined Chicken Wings
The briny, tangy, and juicy flavors of pickle brine pair perfectly with wings. After a few hours, dry the marinade off the wings. Afterwards, grill on medium heat until the skin is crispy and the meat is fully cooked. Ranch or a plain yogurt based dip goes nicely with these. It sounds like someone has a proposal to market these as snack foods.
22) BBQ Wings
Eating these wings will certainly be a finger-licking good time. Toss them in your go-to BBQ sauce and grill the wings over medium heat until the sauce caramelizes and the edges get a little char. You should quickly paint on another coat of sauce as they come off the grill so that they stay sticky and glossy. Make sure to put out a pile of napkins as well. No one is going to eat these politely!
23) Veggie Skewers
If the grill is full of meat, veggie skewers can be made easily. Just remember to separate each of your veggies or fruits and coat them in oil so they don’t stick. An olive oil, lemon, garlic, and oregano marinade works quite well. I like to dip these in a sauce that is intentionally tangy.
24) Black Bean Burgers
The trick is to combine black beans with some type of binder, such as breadcrumbs or oats, and then chill the ‘patties’ before grilling. The secret to a good grill is to have an oiled grill grate or grill pan. Throw in some avocado and pickled onions, and you have a centerpiece and not a consolation prize.
25) Portobello Burgers
I enjoy portobello mushrooms, which have meaty texture without having any meat. A great marinade for them is made by mixing soy sauce, olive oil, garlic, and balsamic vinegar. Portobello mushrooms are amazing when grilled until they are tender and have dark edges. To my surprise, mushrooms are quite juicy. Also, you can add some cheese and have fun with it by putting some arugula and a bit of mayo.
26) Pesto Pasta Salad
I make this pasta salad when I want to avoid the beige aesthetic of a typical picnic. The salad includes cooked pasta, pesto, diced tomatoes, mozzarella, and some lemon. It can be served cold, and even at room temperature. It’s great even at 11pm when you are in the kitchen.
27) Cucumber Tomato Salad
Cucumbers stored in the fridge will soon transform. Your fridge drawer cucumbers will soon be ready for something special.
This is the salad I anticipate having after something rich and smoky. Start by dicing the tomatoes and the cucumbers. Then, slice the red onion. For the dressing, mix the olive oil and vinegar, then season with salt and pepper. Let the dressing rest for about 10-15 minutes so it gets juicier. It may appear simple and basic, but it is very refreshing.
28) Skillet Cornbread
Skillet cornbread might create the impression that you have all your affairs in order and also fill your kitchen with an amazing aroma. Before mixing the cornmeal with the flour, start preheating the skillet until you see the edges start to sizzle and turn brown. While I like sugar, I don’t like it when there is too much, like in a cake. There might be some people who will disagree and voice their opinion (probably rather loudly) where they may sit. Savor the warm butter and see it vanish.
29) Cornbread Muffins
These muffins are the best choice for individuals who wish to enhance their cornbread experience. Once the tops are golden brown, take them out of the oven. They are perfect paired with pulled pork and coleslaw. I always convince myself that I’m only going to check and see if they’re done, yet I always end up taking one before the toppings.
30) Homemade BBQ Sauce
Crafting a personal barbecue sauce can be exciting and is a good way to relieve stress. It is similar to making a little potion. You can combine ketchup, a little mustard, brown sugar, vinegar, Worcestershire sauce, smoked paprika, and garlic powder. If you want a stronger flavor, put in more vinegar. If you want a stronger shiny appearance, put in more sugar. This sauce is great for naked grilled chicken. Additionally, it can be kept in the refrigerator for up to a week.
31) Pickled Red Onions
It only takes a few minutes to prepare, but it makes a big difference to your platter. You need to prepare the onions by mixing some hot vinegar with sugar and salt. Then, pour the mixture over thinly sliced red onion and let it cool. They have great burgers, tacos, and pulled pork. I keep a jar in the fridge like a pantry staple in summer.
32) Lemonade
You could say that a great deal of homemade lemonade is made with a great deal of homemade care. To start, create a simple syrup. Then, combine your syrup with freshly squeezed lemon juice and cold water. You get to choose how sour or sweet it is. This is a great option to serve and keep everyone hydranted.
33) Strawberry Shortcake
My favorite dessert for a cookout would have to be shortcake. The atmosphere here is simple but still cheerful and enjoyable. For a bit of sauce, add sugar to the strawberries and then layer them with the cream and whipped biscuits. Instead of worrying about assembling a dessert, set up a make your own dessert station. And yes, people will probably take seconds. Most do.
