Keeping Up with the Joneses: 4th of July Edition
Colors rising through the air, waiting to burst into a cloud of excitement. That burst is the same sensation you hope to experience when you take your first bite at a cookout. We will make it easy for you this 4th of July by sharing some of our families’ favorite recipes. Sure to please your guest whether they want the meat sweats or are trying to cool off.
• The bacon bits for the Smoked Cream Cheese, Broccoli Salad, and Loaded Baked Potato Salad can all be made in advance using the same recipe.
• The American Flag Pie and baked potatoes for potato salad all smoke at 400 degrees.
• Grill the chicken for the kabobs and the grilled corn at the same time.
• Make the strawberry lemonade, pepper jelly slaw, loaded baked potato salad, and broccoli salad the day before.
No celebration is complete without smoke rings. Hit them with this brisket recipe to get their tastebuds tingling.
In less than 10 minutes you can have a great new slaw. This Lottie’s Pepper Jelly slaw will go great with a brisket sandwich!
Pepper Jelly Slaw:
1 bag coleslaw mix
1 cup thinly sliced yellow bell pepper (from 1 bell pepper)
1 cup thinly sliced red bell pepper (from 1 bell pepper)
1/2 cup thinly sliced red onion (from 1 onion)
1/2 cup chopped fresh cilantro (optional)
1/4 cup Lottie’s Pepper Jelly Original Flavor
3 Tablespoons Olive Oil
2 Tablespoons fresh lime juice
1 1/2 teaspoons kosher salt
1/2 teaspoon STEAK OUT
1. Toss together coleslaw mix, bell peppers, onion, and cilantro in a bowl.
Need something to snack on while all the guests arrive and the brisket rests? Make this fruity, smoked cream cheese.
Blueberry Pepper Jelly Smoked Cream Cheese with Bacon
1. Score the top of a block of cream cheese with a knife in two directions. Sprinkle with Big D’s Q Hurricane Rib Rub.
Cool down these hot temps with some refreshing strawberry lemonade. This simple trick will have everyone thinking you squeezed the lemons by hand.
1. Buy 1 gallon Simply Made Lemonade.
Trying to eat a balanced diet, while balancing all the food on your plate can be hard. Salads often get left off plates because they take up so much room. This skewer trick can help.
Grilled Chicken Salad Kebabs:
1. Season chicken breast with a light coat of Big D’s Q G2 BBQ. Let sweat in for 10 minutes.
Loaded Baked Potato Salad
6 lbs of Russet Potatoes
1 + ¼ cup Dukes Mayonnaise
1 cup sour cream
1 Tbsp Big D’s Q STEAK OUT
1 + ½ pound Thick Cut Bacon
5 green onions (thinly sliced)
2 cups cheddar cheese (shredded)
First, make the bacon bits by cutting thick cut bacon slices in half. Sprinkle with Big D’s Q Hurricane Rib Rub and let sweat in. Spray a cooking rack with non-stick spray and spread the bacon across. Smoke back at 400 degrees for 18-20 minutes. Keep an eye on the bacon while it cooks as the rack may need to be rotated for even cooking (If making the other dishes, you can double the amount of bacon you cook to have enough bacon bits for all recipes.)
Add a little green to your cookout with this broccoli salad. This dish is easy, and if you are making the Loaded Potato Salad or the Smoked Cream Cheese with Blueberry Pepper Jelly and Bacon recipes above, you can cut down on the steps by making extra bacon that works in all three dishes.
Broccoli Salad w/ Smoked Candied Bacon
1. Peel back the husk, but leave it attached to the cob. Thoroughly clean the corn silk. Replace the husks and soak the whole cobs in clean water for at least 1 hour.
No cookout is complete without something sweet.
Watermelon- Berry- Feta Bowl
1. Cube 2 watermelon and palce in bowl.
Smoked American Flag Pie
2 refrigerated pie crusts
5 cups strawberries (sliced)
3 cups blueberries
½ cup corn starch
¾ cup sugar
1 Tbsp heavy cream
1. Preheat smoker to 400 degrees.
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