July 4th Menu
July 4th Menu
There is nothing that brings family and friends together quite like a backyard cookout on the Fourth of July. For America’s 250th Birthday celebration we have put together a menu perfect for any backyard cookout.
Main Event
Barbecued Pork Shoulder (see recipe below) – Tender and flavorful pork shoulder, slow-cooked to perfection on the Big Green Egg.
Classic Burgers & Hot Dogs (click here for the ‘perfect burger’ recipe) – The BGE’s precise temperature control is perfect for classic burgers and hot dogs.
Side Dishes
Smoked Mac & Cheese (click here for the recipe) – Creamy, cheesy comfort food with a smoky twist.
Smoked Baked Beans (see recipe below) – These Smoked Baked Beans combine the rich flavors of slow-cooked beans with a smoky depth from wood chips.
Dessert
Summer Berry Galette (see recipe below) – Flaky all-butter crust piled high with fresh summer berries, and cooked low-and-slow on the Big Green Egg.
Barbecued Pork Shoulder
Ingredients:
- 1 whole bone in pork butt, about 8 pounds
- 2 tbsp olive oil
- Big Green Egg Savory Pecan Seasoning
- 1/2 cup apple juice
- Bold and Tangy Carolina Barbecue Sauce
- Optional: pickles or mustard for extra tang
Instructions
- Set the Egg for indirect cooking with the convEGGtor at 275°F/135°C with hickory smoking chunks.
- Trim any loose fat from the butt but leave the heavy fat cap on. Rub the butt all over with the oil and season the butt liberally on all the meaty surfaces with the Big Green Egg Savory Pecan Seasoning.
- Place the butt on the Egg fat side down. Cook for about 8 hours until it reaches an internal temperature of 170°F.
- Lay out a big sheet of double thick heavy-duty aluminum foil and put the pork butt in the middle with the fat side up.
- As you begin to close up the package pour the apple juice in the bottom and then seal the package.
- Put the butt back in the Egg and cook until it reaches an internal temperature of 200°F deep in the meaty part. This should take another 2 to 3 hours.
- When the pork is done remove it from the Egg and open the package.
- Let cool for 15 minutes.
- With meat claws pull the pork apart discarding any fat or bones.
- Top it with the Big Green Egg Bold and Tangy Carolina Barbecue Sauce or Big Green Egg Vidalia Onion Sriracha Barbecue Sauce and toss to combine.
- Serve with sauce on the side. Makes about 12 servings
Recipe adapted from Big Green Egg.
Smoked Baked Beans
Ingredients:
- 3 15-ounce cans of navy or cannellini beans, drained and rinsed
- 6 pieces of bacon
- 1 medium yellow onion, diced
- ½ cup Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce
Equipment
convEGGtor®, Skillet – Cast Iron, Premium Kiln Dried Apple Wood Smoking Chips
Instructions
- Set the Egg for direct cooking without the convEGGtor at 350ºF/177ºC
- Add the cast iron skillet to the Egg to preheat
- Cook the bacon in the cast iron skillet for 3 minutes per side or until the bacon is fully cooked
- Remove the bacon from the cast iron skillet and place it on a paper towel-lined plate
- Add the diced onion to the rendered bacon fat and cook until soft and translucent
- Remove the onions from the cast iron skillet and drain any excessive rendered bacon fat
- Cut the bacon into pieces
- Set the Egg for indirect cooking with the convEGGtor at 300ºF/149ºC with apple smoking chunks
- Add the cannellini or navy beans, bacon, onion, and Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce to the cast iron skillet
- Stir until all the ingredients are combined
- Place the skillet back on the Egg and smoke for one hour or until the beans are hot and bubbly
- Serve immediately
Recipe adapted from Big Green Egg.
Summer Berry Galette
Ingredients:
- 1 single all-butter pie crust, chilled
- 3 cups fresh summer berries (strawberries, blueberries, raspberries or blackberries)
- 1/3 cup turbinado sugar, plus more to finish
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Egg wash, to finish
Equipment
Large Pizza Wedge, Pizza Stone, Pizza Peel
Instructions
- On a lightly floured surface, roll out pie dough to roughly a 12-inch circle. Trim the edges if desired.
- In a medium mixing bowl toss together berries, sugar, cornstarch & lemon juice until combined.
- Transfer berries to the centre of the dough & fold over the edges to create the galette crust.
- Brush with egg wash & sprinkle with turbinado sugar. Chill while you heat the egg. The galette can be made 24 hours in advance & refrigerated until ready to cook.
- Light the charcoal in the egg, using the convector, stainless steel grid & pizza stone. Bring to a temperature of 450°F (232°C) degrees. Set up the pizza wedge.
- Slide the galette on the stone. Cook until the crust is golden & the filling is bubbly, rotating halfway through.
- Let cool to room temperature before slicing & serving.
