Fire up the Grill!

4th of July Recipe Inspiration Arrives Early!

Hey Grill Masters!

It’s only Monday, but we know you’re already dreaming of delicious BBQ for the 4th of July. We’ve curated mouthwatering recipe ideas to get you prepped for the ultimate summer cookout!

Pulled Pork: Slow Cooker Dream

Ingredients:

• 3-4 pound boneless pork shoulder roast
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup barbecue sauce (additional for serving)

Directions:

1. Trim any excess fat from the pork shoulder. In a small bowl, combine olive oil, brown sugar, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the pork shoulder.
2. Place the pork in a slow cooker. Pour in the chicken broth and barbecue sauce.
3. Cover and cook on LOW for 8-10 hours, or until the pork is very tender and shreds easily with two forks.
4. Remove the pork from the slow cooker and shred it with two forks. Discard any large pieces of fat.
5. Toss the shredded pork with some of the cooking juices from the slow cooker (to your desired moisture level). Serve on hamburger buns with additional barbecue sauce, coleslaw, and pickles (optional).

Smoked Ribs: Tender and Smoky

Ingredients:

• 2 racks baby back ribs (about 3 pounds total)
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 1 tablespoon paprika (smoked paprika if desired)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Wood chips for smoking (cherry, hickory, or applewood work well)

Directions:

1. Remove the membrane from the back of the ribs (optional but recommended for better tenderness). In a small bowl, combine olive oil, brown sugar, chili powder, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). Rub the spice mixture all over the ribs.
2. Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes. Drain and add the chips to the smoker box according to your smoker’s instructions.
3. Place the ribs on the smoker grate, meat side up. Smoke for 2-3 hours, or until the ribs start to become tender.
4. Increase the smoker temperature to 275°F (135°C) and continue smoking for an additional 1-2 hours, or until the ribs are very tender and pull away from the bone easily.
5. Brush the ribs with your favorite barbecue sauce during the last 30 minutes of smoking (optional).
6. Remove the ribs from the smoker and let them rest for 10 minutes before serving.

Grilled Chicken: Marinated Marvel

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. In a large bowl, whisk together olive oil, lemon juice, soy sauce, Dijon mustard, honey, oregano, garlic powder, salt, and pepper.
2. Add the chicken breasts or thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
3. Preheat your grill to medium-high heat (around 400°F). Remove the chicken from the marinade and discard the marinade.
4. Grill the chicken for 5-7 minutes per side, or until cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. Let the chicken rest for 5 minutes before serving. You can serve them plain, brush them with additional barbecue sauce during grilling, or drizzle them with a sauce of your choice after cooking.

Beef Burgers: Build Your Own Bonanza

Ingredients:

• 1 pound ground beef (80/20 lean-to-fat ratio is ideal)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Hamburger buns (toasted, optional)
• Your favorite burger toppings (cheese, lettuce, tomato, onion, pickles, ketchup, mustard, mayonnaise, etc.)

Directions:

1. In a large bowl, gently combine the ground beef, salt, and pepper. Avoid overworking the meat, as this can make the burgers tough.
2. Divide the ground beef mixture into 4 equal portions. Form each portion into a patty that is slightly wider than your hamburger bun. Make a shallow indentation in the center of each patty with your thumb to help prevent them from puffing up in the middle while cooking.
3. Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan.
4. Place the burgers on the preheated grill and cook for 4-5 minutes per side for medium-rare burgers, or longer for desired doneness. An instant-read thermometer inserted into the center of the thickest part of the patty should reach 160°F (71°C) for medium-rare.
5. While the burgers are cooking, toast your hamburger buns if desired. You can toast them on the grill alongside the burgers, in a toaster oven, or under a broiler.
6. Once the burgers are cooked to your liking, assemble your burgers! Place the cooked patty on the bottom bun, top with your favorite toppings, and then add the top bun.
7. Devour your delicious homemade beef burgers!