What’s 4th of July without Barbecue? Kick off your Independence Day celebrations the right way by heating up the grill and preparing this perfect 4th of July menu for your friends and family to feast on while respecting the 3 tips that we gave you yesterday; safety comes first.
⅓ cup soy sauce
½ cup olive oil
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons garlic powder
3 tablespoons dried basil
1 ½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. Place meat into zip bag and pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
The best way to celebrate living in the land of the free is with some old-fashioned summer fun, so go ahead and don your best blue garb, make some room on your plate, and raise a glass to 244 more years.
Grilled Texas Rib Eye
Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
Canola oil, for brushing
Kosher salt and coarsely ground black pepper
Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes. Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130° for rare or 135° for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.
Mango BBQ Chicken
2 tablespoons unsalted butter
1 medium onion, chopped
Freshly ground black pepper
1 cup diced fresh mango
1/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1/2 teaspoon dried mustard
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper 8 chicken thighs
In a large heavy skillet, heat the butter over medium high heat until hot. Stir in the onion and garlic with 1 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until the onion is golden, about 8 minutes. Transfer the onion mixture to a blender and puree with the mango, ketchup, Worcestershire, vinegar, mustard, coriander, cumin, cayenne. Season with salt and pepper to taste. Reserve 1/2 cup of the BBQ sauce, then toss the remaining sauce with the chicken and let marinate at room temperature 30 minutes. Preheat the grill. Grill the chicken over indirect heat, basting occasionally with the reserved BBQ sauce, until charred in places and cooked through, 35 to 45 minutes.