BBQ on

Great Recipes for the 4th of July

Please note that this post may contain affiliate links.

Serving Up Fantastic Rib Recipes, Tender and Juicy Grilled Chicken, Pulled Pork, Potato Salads, Refreshing Slaws, and Tempting Desserts

4th of July ribs on

How to Cook Ribs

My Vidalia Onion BBQ Sauce is a SUMMER GO-TO. I’ve got a great story about it! A few summers ago Mama made a batch and told me how much she loved it. I asked her where she got the recipe and she replied, “the internet.” I took a look and it was my recipe and she didn’t even know it. Isn’t that hilarious! We love it and I know you will, too. You can find my Vidalia Onion BBQ Sauce recipe perfect for any cookout in Eating Well Magazine.

What’s a cookout without ribs?


Grill Recipes on

Apple Cider Grilled Chicken is one of our family’s favorite recipes all summer long. It’s a good idea to have a selection of meats on the 4th of July. My favorite combo is this great grilled chicken recipe and BBQ ribs.

July 4th recipes on

I Like Big Butts

Ready to take it to another level this 4th of July? Slide on over to my Pulled Pork recipe on the Big Green Egg. (And, here’s my How-To on CNN.)

#DoYouKnow why a butt is called a butt when it’s from the shoulder, not the rear of the pig? A butt is defined as a unit of volume equal to two hogsheads, roughly the equivalent of 126 US gallons. What on earth is a hogshead, much less a butt? A hogshead was used to hold tobacco, liquor, beer, flour, sugar, molasses, and other products. During colonial days, New England butchers would often take less prized cuts of pork and pack them into “butt” barrels for storage and transport. This particular shoulder cut became known around the country as a New England specialty, and hence it became the “Boston butt!”

Grilled Potato Salad with Bacon Vinaigrette on

Not one, not two, but three Potato Salad Recipes for your 4th of July festivities! 

Virginia Willis' Deviled Eggs on

What about Deviled Eggs? Who doesn’t like deviled eggs? These are a must-have for  4th of July cookouts!

Kentucky Derby Party Tips on

Need some Slaw and Order for your Independence Day fun?  I’ve got Cucumber SaladSummer Fruit Desserts on

Dessert can be as simple as chilled watermelon — oh so good! But, who doesn’t like cobbler? Take a look at my Infinitely Adaptable Cobbler recipe in WaPo Food – peach, blueberry, blackberry, gluten free, and even dairy free! This cobbler can be whatever you want it to be.

July 4th recipes on

Need another idea for dessert? You can’t go wrong with this Upside Down Peach Cake from Secrets of the Southern Table

blueberries on

Need something other than Sweet Tea? Check out my Blueberry Lemonade. You can spice it up with a little vodka, too. 😉

Thanks so much for reading. Happy 4th of July. I hope you and yours are stay safe! Have a wonderful week.

Bon Appétit Y’all! 

Virginia Willis


Let’s connect on Facebook , Twitter, Instagram, and Pinterest!

cookbooks on

Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

This Post Has One Comment

  1. Kathy OC

    I think there may be a problem with the 5 rib link?

Leave a Reply