If you’re looking for food for the Fourth, you’ve found it. We’ve collected a few of our favorite recipes and posts for proven cookout winners, and all of them give you the thermal advice you need to cook them perfectly every time. Take a look, and happy cooking!
All About Burgers
Grilling burgers for the 4th is a modern American tradition, but unfortunately, so it overcooking them. Declare independence from dry burgers by following our temperature tips for the best grilled burgers ever.
Grilled brats done right
Yes, you can do burgers and dogs, but burgers and brats is a much tastier idea. Whether you make your own according to this recipe or not, follow the how-to-grill-’em guide for the best wursts.
A smoked side that everyone will love
Not everyone brings the main dish, but that doesn’t mean your dish can’t be a star. Bring these perfectly cooked smoked deviled eggs to the cookout and watch them disappear as soon as they hit the table.
Tender sweet and saucy ribs
Ribs? Saucy ribs? Saucy ribs made with sweet cherry soda? Yes, please! These ribs—a pretty patriotic red—get their sweet glaziness from a classic soda, but they get their tenderness from attention to temperature. Make them, love them.
Perfectly cooked chicken that will blow your tastebuds’ minds
If you want fresh, flavorful, stunning food, these grilled chicken shawarma wraps are waiting. Chicken that is seasoned and grilled to temp-perfect tenderness combines with soft warm pita, fresh garden veg, and a killer sauce to make the best wraps you’ve ever had.
Perfect pulled pork done super fast
If you want to impress with the amazingly flavorful pulled pork but you don’t want to tend the pit all night, take our thermal advice and butterfly that shoulder! Pulled pork in as little as four hours is a winning strategy for any picnic.
Brisket: temps for the king of the smoker
But what if you do want to tend a fire all night? Well, brisk-it of course! learn the ins and outs of tender, smoky, amazing brisket in this post that covers everything from pit temps to pull temps, from rubs to wraps.
Ultimate steaks: the cut and the temps
And of course, no Fourth of July food roundup could be complete without that icon of the cookout: steak. And these spinalis (rib-cap) steaks are not just iconic, they’re epic. Cooked to a juicy medium rare, there are few better bites of meat I’ve ever tasted. If you can find these, buy them and cook them!