I’m a firm believer in firing up the barbecue during any time of the year, even when it’s 30 degrees outside. There’s never a bad time to grill, especially in the summer and during Fourth of July weekend.
Grilling has become an American phenomenon. Think about it: Which non-vegan do you know who doesn’t grill? Almost everyone enjoys throwing some sort of edible food on the barbie and go to work. This Fourth of July is no exception, especially when food prices skyrocket, but no one cares. Get the steaks and fire up the grill.
When having a big gathering for your Fourth of July party, grilling is the easiest way to go and there’s no right or wrong food item to grill on that day. Anything is acceptable.
Here are four barbecue ideas for Fourth of July you should prepare, before the price of burgers increase to $7 a pound.
Grilled Mushroom Swiss Burger with Barbecue Sauce
If you’ve always wanted to try that hamburger stuffer you got for Christmas that you never thought you’d try, here’s a good time.
- 2 pounds of ground beef
- 2 cans of sliced mushrooms
- Swiss cheese
- Salt and pepper
- 2 teaspoons of butter
- Worcestershire sauce
- Your favorite barbecue sauce
I normally put the barbecue sauce in the burger and let it simmer on the grill, so that the sauce can spread throughout the burger. Grill the mushrooms, too, to give a nice, smoky flavor to go with the tang of the barbecue. If you want to be rebellious, ditch the Swiss cheese and go for mozzarella or provolone for a more traditional burger. Should take about 10-20 minutes depending on how you like your burgers.
Not much needs to be said in how to prep these. All you need is tiger shrimp and some skewers, but they’re always the perfect appetizer or side dish before the main course. Your best bet is to go to your nearest supermarket and get a pound of tiger shrimp and grill them until the color pops out. Throw some garlic butter mixture on top and have the flavor be absorbed. Now I’m getting hungry.
Grilled Steak Salad
Most people use a thin steak, like blade steak, to make a salad. But in the world of innovation, we can use any type of steak we want and throw some lettuce on top to make it the best looking salad this side of the Mississippi.
- 1-pound tenderloin
- 1 head of iceberg lettuce, shredded
- Red onion
- Olive oil
- Lime or lemon juice
The key is to cut the tenderloin as small and make it as tender as possible so that it can compliment the shredded lettuce. The lime or lemon juice can be used as a tangy vinaigrette to pour over the salad. Pour some on a skillet with the olive oil and let it simmer for about 10-15 minutes on low heat. Feel free to marinate the tenderloin with butter before chopping it up.
Sweet Sugar Babyback Ribs
You can’t have a Fourth of July barbecue without ribs. People like ribs, boned or not. And these ribs will appeal to all ages.
- A bottle or two of Sweet Baby Ray’s Barbecue Sauce
- 1/2 cup of brown sugar
- 1/2 cup of cinnamon
- 1/4 cup of apple cider
Put the ribs on medium heat while whisking up your concoction. Sweet Baby Ray’s barbecue sauce is a name in of itself; it’s really sweet, and its texture is just thick enough to get the brown sugar, cinnamon and apple cider to mold together in the sauce. For better flavor, leave the sauce in the refrigerator overnight and let it cool, then marinate the ribs the next day.
You can never go wrong with barbecue, just like you can’t go wrong with your friendly Lexington Buick dealership, Glenn Buick GMC. Your friends at Glenn Buick GMC want to make sure you have everything you need to get your food for Fourth of July, especially if you’re heading to the store for all the new features on the 2015 Buick Lacrosse. Happy grilling!