Our Favorite July 4th BBQ Recipes

[00:00:02] What you want when you want it, where you want it. This is the MESH. Slowly and carefully, using TRID and True Traditional Techniques, Cook Low and Slow and Enjoyed among family and friends. This is one of our best summer traditions in the

[00:00:48] US of A. And again, we may not agree on the specifics of the food. I think we can also agree that American-style BBQ is one of our greatest national treasures. We can also agree that BBQ is now. Right? Yeah, it's now. So anyway, on this independent day episode,

[00:01:06] the Low and Slow BBQ Show, I'm sharing some of my favorite July 4th recipes. You can find a lot of these over at the blog at lowslodebqshode.com. And if you subscribe to the Low Down newsletter, I'll send recipes like this to your email inbox every Tuesday.

[00:01:22] But for day, this day are 4th of July, here are some of my favorites. And since this holiday celebrates the colonies victory over our cruel British overlords, it's only fitting that the first recipe comes from England. Well, sort of. So these are the 4th of July

[00:01:42] ribs that we shared and talked about a couple years ago on the Low and Slow BBQ Show. Fella and a friend named Jim Ernst also known as Chickenbone is in London, England right

[00:01:52] now. But I tell you he is Carolina through and through. He attended the University of South Carolina, spent a bunch of years in Charlotte. In fact, that's where he met the Barbecue, your BBQ expert and Master Jeff Osborne, Jeff Show, Chickenbone, the ends and outs and the

[00:02:08] barbecue ropes. And now Jim is over in England showing the Lyme is how to cook BBQ proper. So I'm going to share with you Jim's special technique for cooking barbecue ribs. So first of all,

[00:02:21] let's talk about the rub. He puts a rub on there and this rub will make about a Mason jar full of your BBQ rib rub. It includes a half cup of paprika, a half cup of kosher sea salt,

[00:02:33] a half cup of granulated garlic, granulated is what they have in Britain. So you know, maybe get powder garlet, granulated powder whatever you want to half a cup of granulated garlic, a half a cup of granulated onion, a quarter cup of chili powder, a quarter cup of cumin,

[00:02:53] two tablespoons of black pepper, two tablespoons of dry mustard, two tablespoons of chili powder and one tablespoon of cayenne pepper. So what you're going to do is rub this on the ribs. Now Jim,

[00:03:05] over in Britain and Europe, he uses our beer in ribs. It's just really fancy and from what I'm told. They're really good, super meaty, very tender here in the US. You just get whatever pork ribs you

[00:03:18] want. You'll want to apply a coat of peanut oil or olive oil on the ribs and then put a light coat of brown sugar about a half cup over the ribs. You put that on but on before you put

[00:03:28] the rub, and that really helps avoid the clumping as if if you included the sugar in the rub, it would really clump up a lot. So put the brown sugar on the ribs first and then after the sugar

[00:03:40] cover up the meat in that Carolina rub. You don't use all the rub just use some of it. I've got something to tell you, you're going to want to use the rub for just a moment. But cover those ribs

[00:03:49] and rub, let it get some meat sweats on. I don't feel like you've got to cook, let it marinate overnight or anything like that. But just let it get a good sweat on and then put those ribs into

[00:04:00] your smoker. Jim says you want to cook them at 225 Fahrenheit. That's 107 degrees Celsius for anybody that is listening in the UK. Jim uses the Commando Joe with a ribo lighter and that

[00:04:14] gives a nice rotation on the ribs. It's an on-stop movement. It keeps the smoke and the heat all fairly well circulated but really whatever you have is going to work. Just cook those ribs at 225

[00:04:27] and you're going to want to cook them about five hours over indirect heat. Jim recommends cherrywood smoke. Now, three hours into the cook, that's when you're going to start misting the ribs with

[00:04:38] mop about every half hour. So this is where things get a little bit interesting out there for the mop concoction. Jim takes his rub and puts it in a coffee maker in the filter, puts it in the coffee

[00:04:50] maker, all those ingredients and then he fills up the water reservoir with whatever you prefer. Whether that's a dill pickle juice, apple cider vinegar or apple juice, one of those is fun. And

[00:05:02] then just brew yourself up a pot of rub coffee. It's not coffee but it's your rub mop basically. You're just brewing it right through your coffee maker like you would coffee only you're using the

[00:05:13] rub in that coffee filter. So you get your decanter filled with that good mopy liquid and you want to spray that on the ribs every 30 minutes during the last couple of hours of your cooking time.

[00:05:25] Then after five hours of cooking, let the ribs rest and you're ready to eat. So that's our main course, our main dish for fourth-a-jallot are fourth-a-jallot ribs from jalli old England celebrating

[00:05:38] our victory over the British overlords. Can't go wrong with Jim's ribs. Now we're going to take it into a side dish now and this is one of my favorites. It's fourth-a-jallot baked beans. I want

[00:05:49] to want to share you the share with you is my mother's recipe for baked beans. Unfortunately, I lost my mom last year and I took over. She was always excited about fourth-a-jallot. She said

[00:06:01] she was supposed to be born on the fourth-a-jallot. That's when they predicted it was going to happen but somehow she came out a few days later on jallot nights so we'll mark her birth and her passing

[00:06:13] on jallot nights but I wanted to share with you this great recipe for her baked beans. It's one of my favorite recipes that she always produced on Independence Day. So you're going to get two 16

[00:06:23] ounce cans of pork and beans, one medium onion, chop it up, one and a half tablespoons of Worcestershire sauce, two drops of hot sauce, now she put drops in there. That's what her hand

[00:06:36] writing says and the recipe that I still have, I think you could probably go more than two drops. It's just up to you on how high you want to have it. Two cloves of garlic chopped up,

[00:06:49] two heaping tablespoons of brown sugar, one half teaspoon of dry mustard. That's a half teaspoon of dry mustard, one teaspoon of vinegar and then if you want to add a teaspoon of

[00:07:01] liquid smoke just up to you if you like a smokey flavor in your beans I definitely recommend the liquid smoke. But go easy on that she says the teaspoon you probably want to keep it really

[00:07:12] light because the liquid smoke is super strong. In addition, you're going to need a quarter cup of ketchup, a quarter cup of molasses, one teaspoon of salt, a dash of black pepper and bacon strips.

[00:07:25] So you're going to mix all those ingredients except the bacon strips up into a big bowl and then pour it out into a casserole dish and then lay those bacon strips on the top and cook it at

[00:07:36] 300 degrees for four hours. Always comes out super good, very flavorful again you can make it a spicy or a smoke as you want depending on how much of the heat you want to add with the hot

[00:07:49] sauce or that liquid smoke. Either way it's a great side for your fourth jaw. So moving on you've talked about our main course or ribs we've talked about our baked bean side dish moms for the

[00:08:03] jaw baked beans so you can't have an independent state picnic without a dessert and while I certainly encourage you to enjoy cheer one during your fourth jaw off festivities I'm going to

[00:08:15] share a recipe that uses this nectar of North Carolina in fact in fact case you didn't know cheer one was first sold here in a general store in Sol's Burying North Carolina back in 1917 and for the

[00:08:27] record there is no one in cheer one but there is cheer one in this cake and it's frosting. So the ingredients you're going to need one box of double food cake mix. I know you're getting

[00:08:41] a cake mix you're not bacon and from scratch that's kind of cheating but hey come on it's fourth inch allows the middle of the summer it's too hot to be worried with all that take it

[00:08:49] easy on yourself get a box of double-food cake mix and the cake mix you're going to need three eggs a half a cup of vegetable oil one in one third cups of cheer one born in the south and raised

[00:09:02] in a glass it is one teaspoon of almond extract and so those are your ingredients to get it going you're going to heat the oven at 350 you want to grease and flour your cake pan prepare the

[00:09:16] cake mix as directed except instead of using water you're going to use the cheer one. Add your almond extract and then bake it as directed on the package of course right so

[00:09:32] you know bake it for that time mix all the ingredients oven at 350 degrees cook it for about 35 or 40 minutes that's pretty much what they're going to direct to do there in your devil's food

[00:09:42] cake mix then you're going to frost it with cheer one frosting so for the frosting you're going to make that while the cake's baking to do that you need a third cup of cheer one

[00:09:53] a half cup of margarine a quarter cup of sweetened cocoa two and a half cups of powdered sugar a quarter teaspoon of almond extract and one cup of chopped walnuts toast and a small sauce pan

[00:10:07] you combine the cheer one the margarine and the cocoa powder bring it all to a boil and then pour the hot mixture over your powdered sugar stir in it slowly until everything's nice and smooth

[00:10:19] and a good frosting consistency. I so when you're going to add the almond extract and the chopped nuts stirring it all the while to combine it then let your frosting cool about 20 minutes

[00:10:30] until it's done on a lukewarm or so by that point your cake's done you want to let it rest and cool a little bit and then just pour your icing all over the top boy I'm telling you I've had these a

[00:10:41] few times around the fourth of July and while I really do like cheer one and I like having a cheer one with my barbecue meal really like to have barbecue a cheer one in my cake and cheer one

[00:10:52] in the frosting on that cake so you can't go wrong with that cheer one in fact with these recipes whether you use one of them or all of them you can't go wrong anywhere you turn you're sure to

[00:11:02] be a hit at your fourth of July celebration or really any summer picnic that you go to over these next few months. If you make any of these recipes please be sure to take a picture post them

[00:11:12] on Instagram and tag the low and slow barbecue show better yet email them to low and slow barbecue show at gmail.com I'll be looking for them and then I'll share them out with the world

[00:11:23] on the low down newsletter and then post them on Instagram so as we wrap up the recipes really appreciate everybody listening on this fourth-thed July episode of the low and slow barbecue show

[00:11:34] when I wish everyone a happy independence day hope you can celebrate our fourth of July holiday safely and with as much fun and barbecue as you possibly can. You've been listening to the low and

[00:11:46] slow barbecue show on the mesh dot TV network a podcast be sure to visit us online at lowslopebqshow.com that's where you'll find the blog and you can hear other podcast episodes. If you like what you're

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[00:12:10] try to do spread the good word of the Carolina BBQ and the low and slow cook and traditions that we have here. So give us that rating and it helps other people find our podcast. Remember you can

[00:12:20] also visit lowslopebqshow.com that's where you're going to find a couple of those recipes I'll get the baked beans up there and and gyms barbecue ribs are up there is one of the first episodes

[00:12:30] we did in our podcast series just looked for the 4th of July ribs from Jolly Old England and you'll have all the recipe details as well as some more information about how Jim makes his ribs.

[00:12:41] While you're at lowslopebqshow.com you can also subscribe to the low down newsletter do that and we'll send you the latest podcast blogs recipes barbecue events all that and more directly to your inbox every Tuesday morning. Special thanks this week to our producer Andrew Moose and the

[00:12:58] whole team with the mesh dot TV network podcast most especially thank you for listening to the low and slow barbecue show on the 4th of July. Remember for the best BBQ and the best BBQ

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