Whatcha Cookin' Up This 4th of July?

cerise

Banned
1,008
33
Joined Jul 5, 2013
In the US, July 4th is the Summer version of Thanksgiving. What's on the Menu?  Any new and exciting dishes. Are you BBQing or cooking indoors?

I'm thinking Tri-tip and/or Frogmore Stew//Low Country Boil.  Tempt us with your Menu.
 
Last edited:
3,244
1,124
Joined Jul 13, 2012
That's a tough one.  I have ground Wagyu in the freezer for burgers as well as a side of venison ribs.  Since it's a long weekend with at least two dry days in a row I might do both.  I'll have to get a clean blade for the Sawzall to do up the ribs though it was a pretty big animal. 
 
Last edited:
2,619
230
Joined Mar 21, 2008
6 slabs of spare ribs on he smoker, turkey on the weber kettle grill(if you have never tried this you need to! Easiest way to cook a turkey for an outdoor crowd!) 2 kinds of baked beans, coleslaw, potato salad, tuna macaroni salad, sweet corn, hot dogs and burgers for anyone who hates ribs and turkey. Various chips, dips, fresh veg from local gardens, several desserts... around 30 people this year with all the little ones.
 
2,563
538
Joined Apr 25, 2014
I'll be out on Cape Cod.  Horrible electric stove and oven, propane grill outside.  The only good news is the seafood.  I'll know what I'm cooking when I see it.
 
Last edited:
1,140
165
Joined Sep 5, 2012
The fourth is our big party here in Sweden. We have around 100 comming this year, a nice mix of 10 different countries including a few Brits to symbolically take to the ocean and accept their surrender.

The menu
Roasted pig, the guest of honor is about 20 kilos, on a spit and turned for about 5 hours.
Bbq pulled beef with brioche rolls
Hot dogs for the little imps
Tortellini salad, organic cold pressed raps oil, ramps and the nicest tomatoes i can find
Pasta salad, for the wife, mayo and onion.
Potato salad with creme fraish and rocket.
Apple pie and home cranked ice cream.
Carrots, celery with philly fluff.
Spiking a couple of watermelons with Stoli.
Got a side of Salmon for the vegetarians, hot smoking it on the grill with hickory chips.
Lotsa beer, wine and bourbon, george dickle 12 year, coca cola, hershy chocolate and American bought skittles.
Obligatory chip and such.
 
7,675
842
Joined Apr 3, 2008
The fourth is our big party here in Sweden. We have around 100 comming this year, a nice mix of 10 different countries including a few Brits to symbolically take to the ocean and accept their surrender.

The menu
Roasted pig, the guest of honor is about 20 kilos, on a spit and turned for about 5 hours.
Bbq pulled beef with brioche rolls
Hot dogs for the little imps
Tortellini salad, organic cold pressed raps oil, ramps and the nicest tomatoes i can find
Pasta salad, for the wife, mayo and onion.
Potato salad with creme fraish and rocket.
Apple pie and home cranked ice cream.
Carrots, celery with philly fluff.
Spiking a couple of watermelons with Stoli.
Got a side of Salmon for the vegetarians, hot smoking it on the grill with hickory chips.
Lotsa beer, wine and bourbon, george dickle 12 year, coca cola, hershy chocolate and American bought skittles.
Obligatory chip and such.
What a big celebration, are you American?
 
1,140
165
Joined Sep 5, 2012
Pittsburgh born and Philadelphia raised. Lived here in sweden for 10 years.
 

cerise

Banned
1,008
33
Joined Jul 5, 2013
 
I'll be out on Cape Cod.  Horrible electric stove and oven, propane grill outside.  The only good news is the seafood.  I'll know what I'm cooking when I see it.
Cape Cod.  I envy you.  Seafood is always a good idea.  I'll bring the Sangria ;-) Have a great 4th. :)
 

cerise

Banned
1,008
33
Joined Jul 5, 2013
The fourth is our big party here in Sweden. We have around 100 comming this year, a nice mix of 10 different countries including a few Brits to symbolically take to the ocean and accept their surrender.

The menu
Roasted pig, the guest of honor is about 20 kilos, on a spit and turned for about 5 hours.
Bbq pulled beef with brioche rolls
Hot dogs for the little imps
Tortellini salad, organic cold pressed raps oil, ramps and the nicest tomatoes i can find
Pasta salad, for the wife, mayo and onion.
Potato salad with creme fraish and rocket.
Apple pie and home cranked ice cream.
Carrots, celery with philly fluff.
Spiking a couple of watermelons with Stoli.
Got a side of Salmon for the vegetarians, hot smoking it on the grill with hickory chips.
Lotsa beer, wine and bourbon, george dickle 12 year, coca cola, hershy chocolate and American bought skittles.
Obligatory chip and such.
What a spread!  Sign me up, @Lagom.  What is cold pressed raps oil? What's a Philly Fluff?  Your potato salad sounds to die for. The skittles made me chuckle. /img/vbsmilies/smilies/lol.gif  
 
Last edited:
3,244
1,124
Joined Jul 13, 2012
 
I'll be out on Cape Cod.  Horrible electric stove and oven, propane grill outside.  The only good news is the seafood.  I'll know what I'm cooking when I see it.
Mmm,Mmm Mmm - loves me some Wellfleet oysters - probably the best tasting I've ever had.
Pittsburgh born and Philadelphia raised. Lived here in sweden for 10 years.
Have you introduced those Swedes to the "Cheese Steak" sandwich yet?  
 
Last edited:
5,192
296
Joined Jul 28, 2001
@Lagom

I'm curious, are your guests from the US or they treating it like a theme party? Any fireworks over there?

Nothing special for us. Nice slow wedding weekend. I did swing by the farmers market to pick up a couple of melons for the kids in the neighborhood.

I ended up spending an hour and a half explaining to people how to pick a ripe melon. Maybe I should post it. Nah, You guys probably know. 

Ok, waiting on mailperson. So I tell you how to pick a ripe melon.

1. Has to have a good size yellow spot. This means it was ripening on the ground.  No yellow = picked prematurely.

2. The yellow spot should have a brown web like design on it. This occurs when the flower is pollenated by bees.

     They scar the membrane and it developes into the brown web.

3. I look for the melons that have a really dark almost black spot that is oozing on the yellow spot. Many people think this is the melon rotting.

    Just the opposite, this is the sugar running from being ripe.

So now you can chuckle when you see people thumping, carressing, patting,shaking,spinning,smelling, looking at the lines around the melon

people says the lines has something to due with watering. There's really not fool proof way to tell ripeness except for 1.2.3.  I have a very close

amigo in Mexico who farms them. Tonage weekly
 
Last edited:
3,244
1,124
Joined Jul 13, 2012
Thanks for that great advice Panini - that knowledge is a chick magnet for the single guys.  Then explain to them that the really big cucumbers aren't that great either.  /img/vbsmilies/smilies/biggrin.gif  
 
Last edited:
1,140
165
Joined Sep 5, 2012
@ cerise Rapè seed oil is very popular in Europe. The organic cold pressed is bright golden yellow and just as good, abet different, than EVOO. Philly fluff is equall parts Philadelphia cream cheese and marshmallow fluff with cinnamon and a hint of cardamom. A great dip for carrots, celery,apples and such. The American skittles are different than the ones you get here, better tasting. I got a big bag of Jolly Ranchers too.

@mike9 Yes I have, at least my version of it. For the life of me i can't find cheese wizz of cheep provolone cheese so I come as close as I can. Have to make the rolls myself to get them right. Chewey and soft at the same time.

@panini We have a variety of backgrounds that come, chineese, vietnameese, egypten, german, dutch, ozzys, yards yadda. Its a fun time. Alas no fireworks, this time of the year it never gets dark, just twilight about 1am and sun up again at 4am. The big firework day here is New Year's Eve. Go figure as it's dark about 90% of the time then.

Update. Had to cancel the party, my 13 year old' appendix decided it needed to damn near burst yesterday so she had to have emergency surgery yesterday afternoon. So today I'm having pizza delivery at the hospital while she is recovering. Priorities. We'll reschedule for August.
 
3,244
1,124
Joined Jul 13, 2012
Friday I sawed that venison cage in half then sawed off the chine.  Trimmed them up and seasoned with my rub and left them in foil overnight.  We went up to a friends yesterday and they went on the grill along with some corn and fresh garlic bread.  We finished off the meal with espresso and baklava.   We need SALAD today to stay tuned in the challenge thread.
 

Latest posts

Top Bottom