The 4th of July is the All-American holiday. It symbolizes everything that is good and right in America. From the hot day spent in the pool to the sticky night catching lightning bugs and drawing your name with a sparkler. There is nothing quite like it. Many of your 4th of July memories probably include food too. It is, after all, the perfect day to BBQ. This year your 4th of July BBQ can be the star of the show when you cook it on your Grill Dome. We have put together a classic, All-American meal that you can cook on your grill dome, so you can spend the day enjoying the outdoors with your family and still roll out a delicious meal.
The Main Course
The center of our meal is a mouthwatering Carolina Pulled Pork Sandwich that features a pork shoulder cooked low and slow on the Grill Dome. We have also included a recipe for Carolina Coleslaw that tops these sandwiches perfectly.
1 (9 lb) bone-in Pork Shoulder Picnic*
1 batch Carolina Pulled Pork Rub
1 batch Carolina Pulled Pork Mop
1 batch Western South Carolina Sauce
1 batch Carolina Coleslaw
4 Chunks Apple wood and 6 Cups Apple wood smoke chips, soaked in cold water at least 30 minutes
8 soft hamburger buns, split
*Chef’s Note: A nine-pound bone-in pork shoulder yields about three pounds of pulled pork. After cooking, the shoulder weighed about five pounds.
Place pork on work surface, remove skin and trim fat cap to an even 1/4-inch thickness. (Reserve fat cap to place under pork while smoking.) Place pork on a large baking sheet and sprinkle dry rub evenly all over pork Cover with food film and refrigerate at least two hours. (Can be prepared one day ahead and held in the refrigerator.)
Fill Grill Dome firebox with lump charwood and ignite with firestarter. Add four chunks of apple wood and one cup drained apple wood chips; stabilize the temperature of the Grill Dome at 225° F. Place pork on cooking grate. Close the lid and smoke pork for three hours. Mop pork and continuing cooking, mopping every hour, until pork reaches an internal temperature of 190° F. (Total cooking time will vary depending on the heat of the smoker and the size of the shoulder.
At 225° F., plan on about two hours per pound; at 215° F., about 2 1/2 hours per pound; and at 235° F., about 1 1/2 hours per pound.) Add more charwood as needed to maintain a 225° F. temperature and more drained wood chips to maintain smoke level.
When the pork reaches an internal temperature of 190° F., transfer the pork to a clean baking sheet. Tent with aluminum foil and let stand for about 30 minutes (the internal temperature will continue to rise to about 195° F., the optimal temperature for pulled pork). When the pork is cool enough to handle, shred it into bite-size pieces. (The pork may be cooked one day ahead, shredded, and covered with foil or food film. Refrigerate.)
Place shredded pork into a large cast iron skillet over medium heat and cook until warmed (this will help remove any residual fat from the pulled pork). Add Western South Carolina Sauce and cook until warmed through.
Divide pork into four to six-ounce portions on the buns. Top with coleslaw and cover with bun tops.
Serves: Eight to Ten
½ Cup White Vinegar
6 Tbsp Granulated Sugar
6 Tbsp Vegetable Oil
2 ½ tsp dry Mustard
1 tsp Celery Seed
3 Tbsp Yellow Mustard
1 tsp cracked Black Pepper
½ Cup good-quality Mayonnaise
1 medium yellow or red Cabbage (about 1 lb), thinly sliced
1 large red Onion, thinly sliced
1 green Bell Pepper, thinly sliced
½ Cup grated Carrot
Combine vinegar, sugar, oil, dry mustard, mustard, pepper and celery seeds in medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to a simmer. Remove from heat. Cool completely. Add mayonnaise, whisk to combine.
Combine cabbage, onion, green pepper, and carrots in large bowl. Add dressing; toss to coat. Cover and refrigerate at least two hours, tossing occasionally. Season to taste with kosher salt and cracked black pepper. (This could be made one day ahead. Cover and refrigerate.)
We went with Classic Side dishes like baked beans and potato wedges to really give the meal that backyard BBQ feel.
1 Large Can Pork and Beans
2 Tbsp grated Onion
1/4 lb. Salt Pork, diced
1/4 lb. Breakfast Bacon, fried and crumbled
2 Tbsp Ketchup
3 Tbsp Blackstrap Molasses
1 Tbsp Brown Sugar
1/4 tsp Dry Mustard
Salt and Pepper
Optional: canned Tomatoes
The easiest way to get yourself a good baked bean dish is to buy yourself some canned baked beans & then proceed as follows. Mix all the ingredients in a skillet and cook on the grill about 15 minutes so the flavors can blend. Some canned tomatoes on top will pep up the color & add to the flavor.
This recipe for potato wedges does have a sweet twist though it uses sweet potatoes to bring great flavor to an old favorite. See what you think.
4 Large Sweet Potatoes
3 Tbsp Extra Virgin Olive Oil
1 ½ tsp Paprika
1 ½ tsp Thyme
1/2-1 tsp Chili Powder
Salt & Black Pepper to taste
I cut about 1/8″ thick w/ Skin
Mix it all together
Put on metal pizza baking pan
Place on grill 325 indirect until is soft but not falling apart
Plan to flip fries once
If you want to keep it all on the grill give grilled pineapple a try. This makes a great ice cream topper and who doesn’t love ice cream on the 4th of July, right?
10 (½” thick) Pineapple Slices, rind & eyes removed
2 Tbsp Unsalted Butter
2 Tbsp Brown Sugar
1 Tbsp Lime Juice
To prepare grilled pineapple: Slice pineapple into 1/2-inch slices, removing rind and eyes. Melt two tablespoons unsalted butter in small saucepan. Stir in two tablespoons of brown sugar and one tablespoon of lime juice. Mix until sugar is melted. Generously brush over sliced pineapple. Grill until golden brown, about 10 minutes.
There you have it a Classic, All-American meal cooked to perfection on your Grill Dome. Your family will love it and you will love getting to spend the day in the backyard enjoying good company, rather than slaving away in the kitchen. If this meal sounds great, but your old grill just can’t keep up, come see us. We will help you get set up with your own Grill Dome, so you can fully enjoy your 4th of July, too.