Make sure your grill is the true star of your 4th of July party with these can’t miss recipes. Whether you stick to the classics or like to be more creative with your holiday menu, we have the recipes that are sure to impress!
Each category below features both classic recipes and creative recipes, in case you want to try something new for your 4th of July this year!
4th of July Starters/ Appetizers
Grilled Bacon Jalapeno Poppers
- 6 whole jalapeno peppers
- 6 oz cream cheese (the block, not the spreadable)
- 1 green onion finely minced
- 1/2 teaspoon garlic powder
- 1.5 oz shredded sharp cheddar cheese
- 12 slices bacon
Cut the stem off each jalapeno and cut in half lengthwise. Using a small spoon, scrape out seeds & membranes.
In a small bowl combine cream cheese, green onion, garlic powder and cheddar cheese. Divide into 12 equal pieces and stuff into the jalapeno halves.
Wrap each jalapeno completely with bacon ensuring the cheese is covered. Secure with toothpicks.
Place jalapenos on grill cut side down and grill just until bacon begins to crisp (about 6 minutes). Gently loosen bacon from the grill and flip jalapenos over. Reduce heat to medium-low and cook an additional 10-12 minutes or until bacon is cooked and cheese is melted.
Find other grilled appetizer recipes here.
Garlic and Rosemary-Butter Grilled Brie
- 2 tablespoons of dried rosemary leaves, ground into a fine powder
- 1/2 teaspoon granulated garlic powder
- 1/2 stick of butter, melted
- 2 16oz wheels of brie cheese
- 1 handful of Applewood chips
- Prior to grilling, preheat grill to medium-high using the Two-Zone Cooking Method.
- Wrap wood chips in an 8” sheet of tin foil, then perforate with a fork or knife. Apply wood packet in the back corner of the direct heat grilling zone.
- Whisk together the melted butter, ground rosemary and garlic, then brush over the entire surface of the brie wheel.
- Once the wood chip packet billows with smoke, gently place cheese atop the direct heat grilling zone and sear with the grill lid open until char marks are well-defined, which usually takes 60-90 seconds on each side.
- Next, turn the grill down to low heat and transfer the wheel to the cooler, indirect heat zone to finish cooking. Close the grill lid and smoke the cheese for an additional 8-10 minutes.
- Remove the brie from the grill immediately.
- Plate alongside toasted artisan breads, an assortment of cured meats, fresh herbs, fruits and berries, pickled vegetables or dry roasted nuts.
Check out Charbroil.com for this recipe and many more!
4th of July Entrees
- 4 bottles of beer
- 1 large onion
- 1 package bratwurst
- Preheat an outdoor grill to medium-high heat. When hot, lightly oil grate.
- In a large pot combine the beer and onions; bring to a boil.
- Once it reaches a full boil, submerge the bratwurst in the beer.
- Reduce heat to medium and cook for 10 to 12 minutes.
- Remove the bratwurst and place on the preheated grill, turning once, 5 to 10 minutes.
Mesquite-Grilled Cheeseburgers with Warm Chipotle Salsa
- 1½ pounds ground chuck (80% lean)
- 2 teaspoons ground cumin
- 1½ teaspoons freshly ground black pepper
- Kosher salt
- 2 tablespoons extra-virgin olive oil, divided
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- 4 plum tomatoes, each cut in half lengthwise
- 2 large handfuls mesquite wood chips, soaked in water for at least 30 minutes
- 3 tablespoons finely chopped fresh cilantro leaves
- 1 canned chipotle chile pepper in adobo sauce, minced
- 1 tablespoon fresh lime juice
- 4 slices smoked cheddar or smoked Gouda cheese, each about 1 ounce
- 4 hamburger buns, split
- In a large bowl gently combine the ground chuck, cumin, pepper, and 1½ teaspoons salt. Shape into four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Cover and refrigerate until ready to cook.
- Prepare a two-zone fire for high heat (450° to 550°F).
- In a medium skillet over medium heat, warm 1 tablespoon of the oil. Add the onion and garlic and cook until the onion is tender, about 3 minutes, stirring occasionally. Transfer to a medium bowl. Brush the tomatoes with the remaining 1 tablespoon of oil.
- Brush the cooking grate clean. Drain and add half of the wood chips to the charcoal and put the lid on the grill. When smoke appears, place the tomato halves, cut side up, over indirect high heat. Close the lid and cook until the tomato juices are bubbling and the skins split, about 12 minutes. Remove from the grill. Remove and discard the tomato skins and roughly chop the tomatoes. Add the tomatoes, cilantro, chile, and lime juice to the onion mixture. Season with salt. Set aside.
- Drain and add the remaining wood chips to the charcoal and put the lid on the grill. When the wood starts to smoke, cook the patties over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last minute of cooking time, place a slice of cheese on each patty to melt and toast the rolls, cut side down. Remove from the grill and build each burger with the salsa. Serve warm.
Click on Weber.com to find this recipe and many more!
Raspberry Chipotle Pork Kebabs
- 1/8 cup of apple cider vinegar
- 2 tbsp Pit Boss Raspberry Chipotle seasoning
- 1 tbsp olive oil
- 1 tbsp honey
- 1 lb boneless pork loin, cut into 1-inch cubes
- 3 bell peppers, a variety of color, seeded and cut into 1-inch pieces
- 1 red onion, cut into chunks
- 8(12 inch) wood or metal skewers
- In a medium bowl, whisk together apple cider vinegar, Pit Boss Raspberry Chipotle seasoning, olive oil, and honey. Add the cubed pork loin to marinade and toss to coast. Cover with plastic wrap and let marinate for 30 minutes to 1 hour.
- Once meat is marinated, remove from marinade and thread cubed pork loin onto the skewers, alternating with pieces of bell pepper and red onion.
- Light ceramic charcoal barbecue to 400*F. Grill kebabs directly on the grill, turning often, until all sides of the meat is well browned and vegetables are tender (about 15 minutes).
- Serve immediately. Note: If using wood skewers, soak in water for 30-45 minutes prior to use.
Check out pitboss-grills.com for this recipe and lots more!
- 2-3 Racks of Ribs
- Seasoning of choice (Salt and Pepper or a rub – recipe below)
- 4 parts brown sugar or tornado sugar (raw sugar)
- 1 part chili powder
- 1 part paprika
- 1 part garlic powder
- 1 part onion powder
- 1 part freshly ground pepper
- *optional cayenne pepper
Mix together well.
- Peel membrane from backside of the ribs.
- Lightly season with the seasoning of your choice.
- Set the temperature on your grill to 225°F and preheat for 10-15 minutes.
- Place ribs on grill meaty side up for two hours, then flip the ribs to meaty side down and cook for one more hour.
4th of July Veggies/ Sides
Brown Sugar Bacon Brussels Sprout Bites
- 1 pound uniformly sized Brussels sprouts ends trimmed and yellowing leaves removed
- 1/2 pound peppered bacon thick sliced, cut in half
- 2 Tablespoons sweet rub
- 1 Tablespoon brown sugar
- long wooden toothpicks or skewers
- A couple of hours before you start cooking, soak your wooden toothpicks in a shallow dish of water. When you are ready to cook, preheat your grill for indirect cooking for 300 degrees F.
While your grill preheats, start preparing your Brussels sprouts. It is pretty important to get sprouts that are fairly uniform in size so they cook evenly on the grill. Trim the stem and remove any excess or wilted leaves.
Wrap each sprout in a half slice of bacon and secure with a soaked toothpick.
In a small bowl, combine the Sweet Rub and the brown sugar. Dip each Brussels sprout bite in the rub mixture, covering all sides.
Place Brussels sprout bites on the grill grates over indirect heat, close the lid and cook for 45 minutes to an hour. Turn the bites as needed to ensure even cooking and to prevent any of the sugar from burning. The bites are done when the bacon is evenly crisped and browned and the sprouts are tender. Serve warm.
Find this recipe and other award-winning grilling ideas here.
Grilled Corn on the Cob
- Shuck the corn by pulling the leaves of the husk (a few at a time) down and away from the ear and gather them in a bundle beneath the stem to form a handle. The motion is like peeling a banana. Tie off with butcher’s twine or a thin strip of cornhusk. No corn holders needed. Next, pull off the silk with your fingers. Don’t worry if you don’t get them all. They will burn off over the fire.
- Using a basting brush, lightly brush each ear with olive oil, vegetable oil, or melted butter and season with coarse salt (kosher or sea salt) and freshly ground black pepper. Lightly is the operative word here: excessive oil will burn, producing a sooty residue on your corn.
- Make a grill shield: Fold an 18-inch sheet of aluminum foil into thirds like a business letter.
- Set up your grill for direct grilling and preheat to high.
- Lay the grill shield (see above) on the grill grate along the front edge and arrange the corn on the grate with the husk handles over the shield.
- Grill the corn until the kernels are thoroughly browned, 2 to 3 minutes per side, 8 to 12 minutes in all, turning as needed.
- Remove the corn from the grill, slather with more butter (or your chosen toppings), and dig in.
Find variations on this recipe and ideas for toppings here.
4th of July Desserts
Triple Berry Crumble on the Grill
- a small dab of butter
- 1 cup blueberries
- 1 cup raspberries
- 1 cup strawberries, quartered
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- dash of salt
- 3/4 cup rolled oats
- 4 tbsp unsalted butter, melted
- 2 scoops vanilla ice cream
- Preheat the grill to 400ºF.
- Lightly coat two small 6.5″ cast-iron skillets with butter.
- Scoop 1/2 cup blueberries, 1/2 cup raspberries, and 1/2 cup strawberries into each skillet. Toss.
- In a small bowl, combine the flour, sugar, salt, and rolled oats. Pour in the melted butter and combine. Sprinkle on top of the berries.
- Place the skillets onto the grill and close the lid. Cook for 20 – 25 minutes, until the berries are bubbling and the crumble is toasty and medium brown in color. Remove and let cool.
- Serve with a scoop of vanilla ice cream.
Check out this website for more grilled recipes that are sure to please!
Homemade Ice Cream (No Machine Required)
- 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) cold
- 2 cups (16oz/450 ml ) whipping cream, cold
- Place sweetened condensed milk in the fridge to keep cold
- Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! experiment and enjoy creating something that is all you.
- Place in a large resealable container and freeze at least 6 hours or overnight before eating.
Find other baking and dessert recipes here.
Enjoy these recipes and share your favorite recipes for entertaining in the comments!