Community Corner

Fourth of July Weekend BBQ Recipes

Summer is a great time to barbecue your favorite foods. So get creative and celebrate the sun with these delicious grilled dishes! (recipes below)

Barbeque Ribs: To barbecue means to slow-cook meat at a low temperature for a long time over wood or charcoal. In America, barbecue (or BBQ) originated in the late 1800's during Western cattle drives.

Blue Cheese Burgers are delicious any time. The good thing is this recipe requires only minutes to prepare. The potato chips are supposed to keep the meat moist when it cooks. Burger lovers will love these burgers.

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Hot Rodster Dog dresses up your hot dogs for the kids with this creative and cool theme. This recipe is an adaptation of a Kraft Food recipe.

Baked Beans are believed to be based on a Native American dish in which beans were cooked with fat and maple syrup. European settlers are thought to have adapted the recipe using pork and molasses. 

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Barbeque Ribs                                                   

Ingredients

  • 4 pounds pork baby back ribs, cut into serving-size pieces
  • 3 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 2 teaspoons each salt, pepper, chili powder and ground cumin

Barbeque Sauce

  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper

Preparation

Par boil ribs for 30 minutes. Rub ribs with garlic. Combine ribs and soy sauce in a bowl and marinate for 40 minutes.

In a small saucepan, sauté onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup. Brush ribs with some of the remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Great served with corn on the cob.

Blue Cheese Burgers                                    

Ingredients

  • 1 1/2 pounds ground beef or ground chuck (96% lean)
  • Freshly ground black pepper
  • 2 cloves minced garlic
  • Potato chips, crunched into very small pieces (1/8 cup per burger)
  • 4 ounces crumbled blue cheese (reduced-fat)
  • 4 leaves romaine lettuce
  • 2 tomotoes
  • 1 onion, sliced
  • 4 soft rolls, split

Preparation

In a medium bowl, mash together ground beef, pepper (to taste) and garlic. Divide ground beef into 4 equal portions and mix chips into each patty. Cook on hot grill to desired doneness, add cheese. Grilled veggies or baked beans make excellent sides.  Add bacon, lettuce, tomatoes, onions and pickles to your burger and enjoy.

Hot Rodster Dogs

Ingredients

  • 1 bun length Beef hot dog
  • 1 hot dog bun
  • 2 pretzel sticks
  • 4 Bread’N Butter Pickle Chips
  • 2 teaspoon ketchup, optional
  • 1 teaspoon mustard, optional

Preparation

Grill hot dogs to desired doneness. Place hot dog in bun. Gently insert 1 pretzel stick, 1 inch from each end of bun, through both bun and hot dog for each tire axle, leaving both ends of each pretzel exposed. Attach pickles to the ends for the wheels.  Use ketchup and mustard to add racing stripes.

Crowd-Pleasing Grilling Sides

Famous Baked Beans

Ingredients

  • 2 cans (28 oz) Bush's Vegetarian baked beans
  • 4  tablespoons molasses
  • 4 tablespoons brown sugar
  • 1/2 cup ketchup
  • 2 tablespoon mustard (any type)
  • 2 medium onions, chopped

Preparation

Mix all ingredients. Pre-heat oven at 350 degrees. Cook at 350 in oven for 1 hr. Cover for first 1/2 hour, and than uncover for second1/2 hour. Cook in small deep pan to keep moist.

Macaroni Salad

Ingredients

  • 2 cups dry elbow macaroni, cooked, rinsed, and drained
  • 1/3 cup diced celery
  • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 cup diced vine-ripened tomato (optional)
  • 1/2 cup prepared mayonnaise
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons cider vinegar
  • 3 tablespoons sour cream
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper

Preparation

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve.

Potato Salad

Ingredients

  • 2 1/2 pounds red potatoes, large diced
  • 3 tablespoons cider vinegar
  • 3/4 cup mayonnaise (homemade if possible)
  • 1 teaspoon mustard powder
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 tablespoon very thinly sliced garlic
  • 3 tablespoons fine chopped cornichons
  • 1/2 cup small dice red onion
  • 1/2 cup thinly sliced celery
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

Got a recipe you love to make in the summer? Share it in the comments.



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