Great Recipes for the 4th of July

Great Recipes for the 4th of July

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

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

4th of July ribs on www.virginiawillis.com

Ribs, ribs, and more ribs — what’s the 4th of July without ribs? Check out this post with FIVE rib recipes along with info on the difference between baby back, spareribs, and country style as well as details on how to make BBQ ribs on the grill and in the oven.

Grill Recipes on www.virginiawillis.com

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 www.virginiawillis.com

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 www.virginiawillis.com

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

Virginia Willis' Deviled Eggs on www.virginiawillis.com

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 www.virginiawillis.com

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

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 www.virginiawillis.com

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

blueberries on www.virginiawillis.com

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

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cookbooks on www.virginiawillis.comCopyright © 2019 Virginia Willis Culinary Enterprises, Inc

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. 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, Eater, and Food52 and has contributed to Eating Well, 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 and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

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