Skip to Content

4th of July BBQ Recipes

Well, the fourth is almost here. Time to celebrate our nation’s independence. If you’re like me, the food you cook for the fourth is just as important as the fireworks.

4th of July Recipes

4th of July Recipe Ideas

Most everyone I know will be grilling several types of meat, making all the sides they can think of, and putting together some kind of dessert if they can find any room left in their stomachs. If you’re looking for something to make, I’ve got a few ideas for you.

Or Whatever You Do participates in several different affiliate programs. As an Amazon Associate, we earn from qualifying purchases.

FIRE UP THE GRILL 

Let’s start with a couple of ideas for some meat for the grill.

If you haven’t tried a yet, you’re missing out. Not only is it one of the best cuts of beef, but it is also one of the easiest to cook too.

Traeger Ribeye

If you’re feeling really patriotic, then you need to try out my .

Traeger Tomahawk Ribeye

If beef isn’t what you’re really after this Fourth of July, then maybe this is what you’re after. it’s a great conversation starter and it’s one of my favorite chicken recipes on the site.

Traeger BBQ Chicken Lollipop

DON’T SKIMP ON THE SIDES

I mentioned sides and here are a few of my all-time favorites.

No bbq is complete without my , , and all the pasta salads like:

ONLY THE SWEET STUFF, PLEASE

Now let’s talk dessert. I really like dessert with fresh fruit in it. especially in the summer. The fruit is all fresh and in season, and it doesn’t leave me feeling as sluggish and tired as a heavy cake with frosting. that’s why my goto for dessert is and .

Don’t forget to check out our SHOP, where you can find all of the tools we use to make all the food you see here! It is being added to all the time.

Join the OWYD crew on Patreon!

Traeger Ribeye

Traeger Ribeye

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

This is Traeger Ribeye is cooked right on the pellet grill. Instructions included here are for both a traditional sear and a reverse sear. Choose your own adventure, as long as it includes Berta beef, s&p, 4 minutes a side, down the hatch.

Ingredients

  • 2 pounds Ribeye Steak
  • salt & pepper

Instructions

Traditional Sear

  1. Preheat your grill over high heat following factory instructions. Let the beef come to room temperature, pat dry with paper towels, and coat with salt and pepper liberally.
  2. Place on the grill and grill for 4-5 minutes per side, depending on how done you like your beef. The best way to tell is to use an instant-read thermometer, such as the Thermopen. (Link below)
  3. Remove from the grill when it reaches 4-5 degrees below your desired level of doneness, and let rest for 5 minutes before serving.

Reverse Sear

  1. Preheat your grill to 225° following factory instructions. Let your beef come to room temperature, pat dry, and then liberally salt and pepper the meat.
  2. Place the meat on your pellet grill and shut the lid. Grill until the center reaches 125° for medium rare, or 130° for medium. With the reverse sear you want to pull them about 5-7° under where you ultimately want them to end up.
  3. Preheat a cast iron skillet on a stove or a flat top grill over high heat. Throw down a little bit of high-smoke-point oil, such as avocado oil.
  4. Place the steak on the pre-heated skillet or flat top and let cook for about 2 minutes per side, or until a crust has formed.
  5. Remove, let rest for 5 minutes, and eat!

Notes

  • Rare:  120-125 degrees Fahrenheit
  • Medium Rare:  130-135 degrees F
  • Medium:  140-145 degrees F

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 615Total Fat: 43gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 177mgSodium: 205mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 56g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Follow me on Pinterest for more great recipes!

If you want to pin this recipe, use the little pin button at the top of the card.

Traeger BBQ Chicken Lollipop

Traeger Smoked Barbecue Chicken Lollipop

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Barbecued Chicken Lollipops are lollipopped, cooked on the pellet grill, and slathered in barbecue sauce. Easy to eat, and a backyard cookout staple.

Ingredients

  • 16 chicken legs, cut into lollipops
  • 1 cup barbecue rub
  • 2 cups barbecue sauce

Instructions

  1. Preheat your grill to 200° (or the smoke setting, if you have it.)
  2. Prep the chicken legs by slicing off the narrow part of the bone near removing the tendons and the skin from the bottom of the leg.
  3. Season liberally with bbq rub, and place onto the pre-heated grill.
  4. Grill for 20 minutes at the lower temperature, turn the legs over, and then crank the heat up to 400°.
  5. Cook until the internal temperature of the meat reaches 165°. Slather on some bbq sauce during the last 5 minutes of cooking.
  6. Remove from the grill and serve hot!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 333mgSodium: 719mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 64g

Nutrition data provided here is only an estimate.

Follow me on Pinterest for more great recipes!

If you want to pin this recipe, use the little pin button at the top of the card.

Smoked Deviled Eggs

Traeger Smoked Deviled Eggs

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Traditional deviled eggs get a trip into the pellet grill for the ultimate deviled egg experience.

Ingredients

  • 12 eggs
  • Water (enough to cover the eggs plus 2 inches)
  • 1/8 cup mayo
  • 2 teaspoons sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon Dijon prepared mustard
  • ½ teaspoon salt
  • 1 tablespoon chopped chives
  • 1/8 teaspoon paprika

Instructions

  1. Place a large pot of cold water on the stove, and place 12 eggs and 1 tablespoon of vinegar inside. Turn the stove up to high and bring the water to a boil.
  2. Turn the heat off the burner, cover the pot, but leave the pot on the warm burner for 12 minutes.
  3. Drain the eggs and rinse in cold water. Place in the fridge until they are fully chilled.
  4. Turn your grill onto smoke, or preheat to 180°.
  5. Peel the eggs, rinse in cold water, and carefully slice them in half. Scoop out the yolks and place into another bowl. Set out the egg whites on a rack that's been sprayed with cooking spray.
  6. Place the rack on a tray with ice. You want to cold smoke the eggs so the whites don't get rubbery. Smoke for 20 minutes, and then remove from the grill.
  7. Mash the egg yolks together with the mayo, sugar, 1 tablespoon white vinegar, mustard, and salt. Continue mashing until it is smooth and there are no more lumps.
  8. Place into a piping bag with a 1m star tip attached, and pipe into the egg white hollows.
  9. Garnish with chives and paprika.

Notes

You can smoke these for more or less time, depending on how intense you like your flavor!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 280mgSodium: 318mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 10g

Nutrition data provided here is only an estimate.

Follow me on Pinterest for more great recipes!

If you want to pin this recipe, use the little pin button at the top of the card.

BLT Pasta Salad

BLT Pasta Salad

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 40 minutes

Delicious BLTS Pasta Salad has all of the flavor of your favorite bacon-filled sandwich, plus some pasta to make it amazing.

Ingredients

  • 1 pound orzo pasta, uncooked
  • 1/2 pound bacon
  • 2 cups diced tomatoes
  • 4 cups chopped romaine
  • 1 cup croutons (optional)
  • 1 large avocado, diced (optional)

Sauce

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/2 cup balsamic vinaigrette or creamy balsamic dressing

Instructions

  1. Cook the pasta in a large pot of well-salted water. Cook the bacon at the same time until it is crisp. When the pasta is done, drain and rinse in cold water. When the bacon is done drain on paper towels and chop roughly.
  2. Combine the sauce ingredients together and whisk to combine.
  3. Toss the pasta with your lettuce, tomatoes, and avocado (if using). Gently stir in the dressing until it is well-incorporated.
  4. Chill for 3-4 hours, and top with bacon right before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 29mgSodium: 586mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 13g

Nutrition data provided here is only an estimate.

Follow me on Pinterest for more great recipes!

If you want to pin this recipe, use the little pin button at the top of the card.

Amazing triple berry trifle with chamboard and grand marnier in the whipped cream!

Triple Berry Trifle

Yield: 12 servings
Prep Time: 20 minutes
Total Time: 20 minutes

Amazing triple berry trifle with Chambord and Grand Marnier in the whipped cream!

Ingredients

  • 1 loaf angel food cake, cubed
  • 4 cups heavy whipping cream, cold
  • 1/4 - 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon Chambord
  • 1 teaspoon Grand Marnier
  • 1 quart strawberries, stemmed and cut in half
  • 1 pint blueberries
  • 12 ounces raspberries

Instructions

  1. Combine the cream, sugar, vanilla, Chambord, and Grand Marnier in a chilled bowl, and beat on medium-high speed until stiff peaks form.
  2. Spread 1/3 of the cream onto the bottom of the trifle bowl. Top with a layer of berries. Top that with a layer of angel food cake, and then another layer of cream. Repeat until all the ingredients are used.
  3. Chill until ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 40mgCarbohydrates: 16gFiber: 4gSugar: 10gProtein: 3g

Follow me on Pinterest for more great recipes!

If you want to pin this recipe, use the little pin button at the top of the card.

Raspberry Fluff Pie

Raspberry Fluff Pie

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Raspberry fluff pie can be thrown together in a flash, and is one of my favorite desserts. Leave the oven off, and get this awesome pie on your table!

Ingredients

Crust

  • 2 1/2 cups crushed graham crackers
  • 4 tablespoons butter
  • 1/2 cup raspberry jam

Filling

  • 2 cups whipping cream
  • 3 tablespoons sugar
  • 1/4 teaspoon pure vanilla extract
  • 3 cups mini marshmallows
  • 8 oz cream cheese softened
  • 1/3 cup dark brown sugar
  • 1 3/4 cup whole milk
  • 3.4 oz instant cheesecake pudding mix
  • 2 pints fresh raspberries

Instructions

Crust

  1. Mix together the crushed grahams and the butter. Press into the pie pan.
  2. You can bake it for 10 minutes at 325 if you'd like, but that is optional.
  3. Carefully spread the jam over the pie crust.

Filling

  1. Beat the whipping cream, sugar, and vanilla until stiff peaks form. Stir in the marshmallows, and set aside.
  2. Whip the cream cheese together with the brown sugar until its fully combined. Make sure your cream cheese is totally room temperature or you'll end up with chunks of cream cheese is the final product.
  3. Slowly add the milk and continue mixing until its fully incorporated with the cream cheese and brown sugar. Make sure to scrape your mixer or the mixing bowl.
  4. Add in the pudding mix, and keep mixing until its thickened. About 5 minutes.
  5. Gently stir in the pudding mix with the whipped cream/marshmallow mixture until fully combined.
  6. Stir in 1/2 the fresh raspberries, reserving the other half for the top of the pie.

Assembly

  1. Place mixture into crust(s) and smooth top. Top with the remaining fresh raspberries. Refrigerate the pie(s) for at least 4 hours.

Notes

This will make one very full 9" pie pan, or two full-enough 8" pies. If you make 2 pies you will need to double the crust recipe and the number of berries you buy.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 493Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 78mgSodium: 333mgCarbohydrates: 58gFiber: 1gSugar: 31gProtein: 5g

Follow me on Pinterest for more great recipes!

If you want to pin this recipe, use the little pin button at the top of the card.

Chimichurri Grilled Shrimp
Previous
Traeger Chimichurri Shrimp
Tartar Sauce
Next
Homemade Tartar Sauce Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!