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  4. 23 Fourth of July Barbecue Recipes for the Ultimate Cookout

23 Fourth of July Barbecue Recipes for the Ultimate Cookout

By Food & Wine Updated June 17, 2021
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Slow Cooker Burnt Honey Barbecue Chicken
Credit: Jen Causey

Whether you're in the mood for burgers, grilled chicken, or corn on the cob this Fourth of July, we have everything you need to create a show-stopping menu. Need an appetizer? This trio of pintxos offers something for everyone, including a meatless option. As for dessert, might we suggest skillet brownies on the grill (yes, on the grill!), made all the more delicious with a scoop of ice cream to top them off. And of course, we've got hot dogs, baked beans, and other cookout classics in the mix as well. Read on for even more Fourth of July barbecue recipes to try.

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BLT Hot Dogs with Caraway Remoulade

BLT Hot Dogs with Caraway Remoulade
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These "BLT" hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.

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Pulehu Steak Tip Skewers with Maui Onion Finadene Sauce

Pulehu Steak Tips with Maui Onion Finadene Sauce
Credit: Victor Protasio
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Pulehu is Hawaiian for "to cook over hot coals." In this grilled steak tip skewer recipe from Hawaiian chef Sheldon Simeon, a punchy, bright basting sauce of sake, soy sauce, brown sugar, sherry vinegar, garlic, ginger, and scallions flavors the beef. Pulverized toasted barley is the secret ingredient in the sauce-it thickens it and helps it coat the beef so it gets crispy when grilled. Simeon layers on even more flavor into finadene, a soy-based sauce, to serve with the skewers, with the addition of sweet Maui onions and Agrumato lemon olive oil, a citrusy finishing oil produced by pressing whole lemons and olives.

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Grilled Corn on the Cob with Calamansi Mayo

Grilled Corn on the Cob with Calamansi Mayo
Credit: Victor Protasio
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Chef Sheldon Simeon's recipe for a Hawaiian twist on Mexican elote features grilled corn slathered in a creamy, cheesy calamansi mayonnaise, which gets its acidic tang from a sour citrus fruit native to the South Pacific (you can substitute Key Limes in a pinch).

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Skillet Brownies on the Grill

Skillet Brownies on the Grill
Credit: Victor Protasio
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These brownies take on a deliciously smoky flavor on the grill from "baking" in a skillet set over hot coals.

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Layered Blackberry-and-Turmeric Lemonade

Layered Blackberry-and-Turmeric Lemonade
Credit: Charles Masters
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This spritzy, summery drink from Julia Momose has distinct pink and yellow layers to make it  a showstopper . It's also incredibly versatile: Swap in raspberries or strawberries for the blackberries, double the recipe for a crowd, or serve the homemade soda and the turmeric-spiked lemonade on their own.

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Next-Level Turkey Burgers with Lemon Aioli

Next Level Turkey Burgers with Lemon Aioli
Credit: Victor Protasio
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A quick brine produces super-moist burgers. The brining also helps the burgers cook faster, so flip them often to help them cook evenly and prevent charring.

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Grilled Baby Potato Salad

Grilled Baby Potato Salad
Credit: © Con Poulos
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This modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds a wonderful crunch.

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Gina Mae's Baked Beans

serving dish with baked beans
Credit: Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
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Scholar Regina Bradley (nicknamed Gina Mae as a child) added a few special touches to her husband's baked beans recipe to make it her own. "A cookout's DNA is found in the sides and who made them. This task is not for the faint of heart or the thin-skinned," wrote Bradley, in an essay on the hierarchy of the cookout  for Food & Wine. "If your beans taste burnt or your potato salad has raisins or olives, we talking bad about you 'til your grandchildren hear about it." For this summer-perfect side, Bradley dresses up store-bought barbecue sauce with extra brown sugar. Apple cider vinegar cuts through the smoky sweetness.

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Grilled Summer Squash Casserole

Grilled Summer Squash Casserole
Credit: Victor Protasio
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Traditionally called malaiwala, "the one with cream," this casserole is a Punjabi twist on a ratatouille-style summer side. Make this a main dish by adding cubed paneer.

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Sanibel Sangria

Sanibel Sangria
Credit: Victor Protasio
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Fresh raspberries and the tangy punch of hibiscus tea make this rosy-red sangria from bartender Chelsea Leigh Barrett bright and tart.

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Slow-Grilled Cauliflower with Tahina and Zhough

Slow Grilled Cauliflower with Tahina and Zhough
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis
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Maydān, Rose Previte's Washington, D.C., restaurant and wood-fired homage to Lebanon, is justly famous for its massive hearth, where this whole marinated cauliflower is cooked. While the Maydan chefs truss and hang the cauliflower heads over the fire to slowly cook them, we've adapted the recipe to slowly grill-roast them over indirect heat with an oak or hickory log at the center of the grill alongside lit coals. This imbues the dish with smoky flavor and a rich color before lightly charring the cauliflower over the coals to finish. Simply put, this is one of the most delicious dishes we've ever grilled at home.

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Urdaburger

decadent burger
Credit: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
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Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet aioli top beef patties in this towering tapas-inspired burger from Urdaneta, a popular tapas spot in Portland, OR. Kalimotxo, a Spanish red wine and cola cocktail, is the inspiration for the marvelously mauve aioli.

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Pork Belly Burnt Ends with Barbecue Sauce

Pork Belly Burnt Ends with pickles and white bread
Credit: Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey
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Burnt ends are, strictly speaking, the extra-dark, chewy, extremely delicious ends of a barbecued beef brisket-not pork belly at all. But if you find burnt ends irresistible, then this recipe is for you. Slow-smoking chunks of spice-rubbed pork belly then tossing them in a quick, not-too-sweet barbecue sauce and smoking them some more yields a crispy-chewy pile of pork that will win over the most passionate burnt-ends purist. Enjoy them with piles of white bread to sop up the sauce, along with tangy pickles and raw onion to cut through the richness.

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Grilled Chicken with Coconut Rice and Chile-Lime Sauce

Grilled Chicken with Coconut Rice and Chile Lime Sauce
Credit: Greg DuPree
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At Cantinho do Aziz, a family-owned Mozambican restaurant in Lisbon, Portugal, chef Jeny Sulemange prepares a grilled coconut chicken that's crispy on the outside and tender on the inside, which she serves with coconut rice. When making this crispy grilled chicken at home, it's all about the marinade. To make it, use full-fat coconut milk; you'll skim the cream to make the marinade and use the remaining milk to infuse the rice with rich coconut flavor. Basting the chicken with more marinade on the grill gets the skin doubly crisp-the sugars in the marinade caramelize while the skin cooks and traps moisture and flavor in each bite.

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Pork Belly, Shrimp, and Pickled Tomato Pintxos

Pork Belly, Shrimp and Pickled Tomato Pintxos Recipe
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
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These simple, one-bite snacks are quick to assemble and grill just as your guests arrive. Sticky-sweet pork belly, tender, meaty shrimp, and bright, quick-pickled tomato variations offer something for everyone at the cookout.

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Lobster BLTs on Potato Rolls

Lobster BLTs on Potato Rolls Recipe
Credit: Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer
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These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings.

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Fried Green Tomatoes, Pickles, and Okra with Crème Fraîche Ranch Dip

fried tomatoes, okra, and pickles
Credit: Caitlin Bensel
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Fried green tomatoes are a classic Southern treat, perfect for summer months when green tomatoes are plentiful. Served with fried pickles and okra and a cooling crème fraîche riff on ranch dressing, a platter of super-crunchy, tangy fried veggies will make you the star of every summer party or weeknight dinner.  Be sure to pat your vegetables dry before you fry them so the breading will stick and stay crisp.

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Grilled Pineapples with Barbecue-Spiced Breadcrumbs and Country Ham

Grilled Pineapples with Barbecue-Spiced Bread-crumbs and Country Ham
Credit: Victor Protasio
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Slow-grilling whole unpeeled pineapples concentrates their flavor and tenderizes the fruit, which pairs wonderfully with salty country ham and crispy panko seasoned with barbecue spices. Peel the fruit with a large serrated knife, thinly slice it like ham, and serve it hot.

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Blueberry-Coconut Vegan Cheesecake

Blueberry Coconut Cheesecake
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen
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This vegan cheesecake is just as creamy and tangy as the conventional versions thanks to cultured nut-based cream cheese from Miyoko's Creamery, founded by vegan visionary Miyoko Schinner.

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Grilled Scallops with Miso-Corn Salad

Grilled Scallops with Miso Corn Salad
Credit: Victor Protasio
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"In summer, I cook them [scallops] on the grill until just kissed by the flames and pile them on top of warmed veggies with a bright dressing," Gail Simmons writes. "This version, a favorite for quick and easy backyard dinners, incorporates miso, ginger, and toasted sesame, adding a savory dimension to the salad and a rich contrast to the corn and scallops' inherent sweetness."

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Summer Tomato Salad with Jicama and Avocado

Summer Tomato Salad with Jicama and Avocado Recipe
Credit: Aubrie Pick
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Traci des Jardins' take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves.

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Slow-Cooker Burnt Honey Barbecue Chicken

Slow Cooker Burnt Honey Barbecue Chicken
Credit: Jen Causey
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When it's so blazing hot outside that you can't bear the thought of firing up the grill, this no-fuss slow-cooker barbecue chicken recipe will come to the rescue. A quick sear in a cast-iron skillet awakens the flavors of the herbs and spices and gives the chicken a nice crust that makes the finished barbecue taste more authentic. The real star here is the Burnt Honey Barbecue Sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly. Combine this chicken with our Quick Red Cabbage Slaw on a Buttery Brioche Hamburger Bun to create our ultimate barbecue sandwich.

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"Best of the Olive Bar" Pasta Salad

Best of the Olive Bar Salad
Credit: Greg Dupree
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This easy pasta salad comes together in just 15 minutes with help from the grocery store olive bar. Fresh oregano, cherry tomatoes, and feta cheese bring bright flavor to this easy summer salad, perfect for weeknight dinners, pool parties, and backyard barbecues.

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    Everything in This Slideshow

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    View All

    1 of 23 BLT Hot Dogs with Caraway Remoulade
    2 of 23 Pulehu Steak Tip Skewers with Maui Onion Finadene Sauce
    3 of 23 Grilled Corn on the Cob with Calamansi Mayo
    4 of 23 Skillet Brownies on the Grill
    5 of 23 Layered Blackberry-and-Turmeric Lemonade
    6 of 23 Next-Level Turkey Burgers with Lemon Aioli
    7 of 23 Grilled Baby Potato Salad
    8 of 23 Gina Mae's Baked Beans
    9 of 23 Grilled Summer Squash Casserole
    10 of 23 Sanibel Sangria
    11 of 23 Slow-Grilled Cauliflower with Tahina and Zhough
    12 of 23 Urdaburger
    13 of 23 Pork Belly Burnt Ends with Barbecue Sauce
    14 of 23 Grilled Chicken with Coconut Rice and Chile-Lime Sauce
    15 of 23 Pork Belly, Shrimp, and Pickled Tomato Pintxos
    16 of 23 Lobster BLTs on Potato Rolls
    17 of 23 Fried Green Tomatoes, Pickles, and Okra with Crème Fraîche Ranch Dip
    18 of 23 Grilled Pineapples with Barbecue-Spiced Breadcrumbs and Country Ham
    19 of 23 Blueberry-Coconut Vegan Cheesecake
    20 of 23 Grilled Scallops with Miso-Corn Salad
    21 of 23 Summer Tomato Salad with Jicama and Avocado
    22 of 23 Slow-Cooker Burnt Honey Barbecue Chicken
    23 of 23 "Best of the Olive Bar" Pasta Salad

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