4th of July BBQ Recipes
At last, we’ve received our entry into the 4th of July BBQ Recipes archive from Alli and Charles of C-Dub’s BBQ Rub!
No collection of July 4th BBQ Recipes would be complete without a submission from these fine folks, and I’m happy to be able to provide a couple of awesome recipes from them for your reading… and hopefully preparing pleasure!
Mexican Corn on the Cob (Elote)
- Corn, shucked
- Grated Cotija cheese or Parmesan
- C-Dub’s BBQ Rub or C-Dub’s VooDoo Rub
- Lime wedges (optional)
Grill, Roast, or Smoke your corn until nicely cooked. I have even just boiled it for when I want a quick fix of Mexican Corn.
Once cooked, roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with C-Dub’s Rub or VooDoo then add some Cotija cheese (parmesan is a good substitute) and serve with a lime wedge.
This Mexican Corn is great with some nicely smoked ribs and some of Allegra’s Lazy Sangria or how C-Dub calls it….Bug Juice!!!
Allegra’s Lazy Sangria
For those who want to know what “Bug Juice” is here is the party version recipe:
- 2 750 ml bottles of chilled Sauvignon Blanc
- 1 Can of Frozen Lemonade Concentrate
- 1 Can of Frozen Limeade Concentrate
- 3 Cups Water
- 1 Bottle of Southern Comfort
- 1 2 liter Bottle of Ginger Ale
- simple syrup to taste
In advance, slice up lemons, limes, oranges, green grapes, mangos, pineapple and freeze until solid (or add any other fruit you like). Mix all of these ingredients with the others listed above in a very large pitcher, jar, or other container and serve with ice and your selection of frozen fruit.
Be careful it WILL creep up on you!
This recipe can be adjusted accordingly to serve as a single drink or for a couple. I just usually make it in a big batch! Cheers!
NOTE: No pictures of finish product as we drank it too fast! Next time we will post!
Thanks to Charles and Allegra Wilson of C-Dub’s BBQ Rub for sending in this great combo recipe! Folks, if you haven’t tried their BBQ Rub, go get some C-Dub’s BBQ Rub now! Also, be sure to visit the C-Dub’s BBQ Rub website, and check them out on Twitter and Facebook.
As promised, the 4th of July BBQ Recipes archive entries are still rolling in, and this one comes from our good friends over at BarBQBoozers! You guys might know Hanneke Eerden from our Smokin’ with the Dutchess series. Well, she’s at the helm of this group as well, and she’s kindly offered up a very cool July 4th BBQ Recipe that uses both bacon and bourbon!
I don’t care who you are… that’s the makin’s of a good BBQ Recipe right there! Let’s see what the BarBQBoozers have prepared for our July 4th cookout this year!
Bacon & Bourbon Bread – From the BarBQBoozers
Finally!! The BarBQBoozers have finished their recipe for the 4th of July! Wow, it took some time, and I must confess something. It took me three attempts to get a good result….hey I’m only human!
First I had a nice 3 colored recipe (fish) but it tasted horrible, the next recipe (cake) collapsed as soon as it got out of the Weber and this is the third attempt…. can you believe how happy I was that it worked out perfect?! And I really don’t know what caused the first two failures. No it’s not the booze! At least I don’t think it was!
So my third attempt: Smoked B & B Bread!
Bacon (yes of course, after I smoked my own bacon I couldn’t resist!) and Bourbon. What a combination! I got happy just making the dough!
The recipe for this bread is easy. It only takes a few hours, and you don’t have to do thing but watch the dough rise as you sit back, relax and enjoy a cocktail of your choosing.
The recipe for the dough is not one I invented myself. It’s actually from a really neat book called “Artisan Bread in Five Minutes a Day,” and I use the basic recipe for all kinds of bread, even for pizza!
Three Things I Love About This Recipe
Three things I really love about this recipe. One, you can add anything to this bread dough recipe to mix up the flavor profile, and you can shape it any way you want. Secondly, you can store the dough in your fridge for up to 2 weeks! Third, it’s so easy you’ll have no reason for not giving it a try yourself!
Here are the ingredients for this Basic Bread (with this you can make four loaves, I did cut the amounts in half in order to get two loves).
- 6.5 cups all purpose flour
- 3 cups lukewarm water (or use cold water, that will take a bit longer but if you use water that’s too warm, you’ll kill the yeast!)
- 1 ½ tablespoon granulated yeast
- 1 tablespoon salt (you can use less salt in this bread because of the bacon)
Extra ingredients I used to make the Bacon and Bourbon Bread:
- ¼ cup Bourbon (use instead of 1/4 of the water you would normally use!)
- 3 strips of bacon, cut into small pieces
Start with cooking the bacon pieces in a bit of olive oil. Once they’re nicely browned, you can add them to a 5 or 6 quart bowl or container, including the grease (depending on how much grease there’s in the pan, adjust the amount of water you’re going to add). Let it cool or you’ll kill the yeast with the heat of the oil. Add the Bourbon, water and salt to the container.
In a big bowl, mix the all purpose flour with the yeast. Using a wooden spoon, add all the flour at once to the Bacon/Bourbon mixture, and start stirring until there’s no dry spot of flour left.
You might have to add a bit more water (or Bourbon, I don’t mind!!) if the dough is really too tough to handle – but don’t make it too wet. Put a lid on the container but don’t close completely, as the yeast produces gases that must be allowed to escape.
Let the bread rest on the counter for at least two hours. That’s the time that it needs to rise (depending on the temperature in your kitchen, the warmer the temp, the quicker it goes).
When the bread has doubled in size or there abouts, do the following:
Sprinkle some flour on the surface of the dough, just enough to prevent it from sticking to your hands when you’re going to pull a piece out. One loaf will use about 1 pound of dough. Form this into a ball. You can also refrigerate the dough at this point if you want to wait to make it later. As I said you can keep this in the fridge for more than a week.
If you did store it in the fridge you’ll have to let it rest for 45 minutes, otherwise you can bake it right away. I sprinkled some aged shredded cheese on one loaf, the other loaf was natural. I liked them both!
For the smoke, I used the almond wood chunks again because these are soaked in whiskey… hehehe!
Get the Heat in Your Smoker or on your BBQ Grill Cranked!
You want your smoker going at the highest heat… with all the vents open. The high heat will allow your loaves to spring up (known as oven spring). Also, don’t forget to place a tray with water in the smoker! This will allow the bread to develop a nice crust.
Bake the bread for about 25-30 minutes!
And there you have it, your own homemade smoked Bacon and Bourbon Bread!
Enjoy your 4th of July, we from the BarBQBoozers definitely will! (we don’t celebrate it in the Netherlands, but I’m willing to give a try!!)
Wow, another awesome entry into our 4th of July BBQ Recipes archive! If you try this one out, please share the pics with us on the BBQ Smoker Site Facebook Page! Also, if you aren’t following BarBQBoozers on Twitter or Facebook, do so as well!