The Fourth of July is all about smoked or barbecued meats and comforting side dishes for the entire family–the perfect chow for enjoying fireworks, family and friends. Here, cooking expert, John McLemore of www.masterbuilt.com, provides recipes for your Independence Day dining.
Dadgum Good Brisket
1/2 cup paprika
4 tablespoons garlic powder
4 tablespoons onion powder
2 1/2 tablespoons dried oregano
2 1/2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 beef brisket (about 5 pounds)
Suggested wood: hickory
1. Dry Rub: In a medium bowl, combine paprika, garlic powder, onion powder, oregano, salt, black pepper and
cayenne pepper.
2. Preheat smoker to 250°F.
3. Coat beef brisket evenly with dry rub mixture. Place brisket on middle rack of smoker and smoke for 3 to 5 hours or until internal temperature reaches 180°F. Check internal temperature halfway through smoking.
Nancy’s Smoked Mac & Cheese
1 (8 ounce) package elbow macaroni
1 teaspoon extra virgin olive oil
4 ounce Velveeta Cheese, grated
4 cups sharp Cheddar cheese, grated
1 cup sour cream
1 cup Hellmann’s mayonnaise
1 1/2 teaspoons onion powder
1/2 teaspoon Cajun seasoning
1 1/2 cups crushed cheese crackers
Suggested wood: hickory
1. Preheat smoker to 275°F.
2. Cook macaroni according to package directions, adding olive oil to the water before boiling to avoid sticking. Drain and rinse with warm water. Add Velveeta and Cheddar cheeses, sour cream, mayonnaise, onion powder and Cajun seasoning, and stir together well.
3. Place mixture in a greased 11- by 7-inch disposable aluminum foil pan, and top with crushed cheese crackers. Place in smoker and smoke for 1 hour. Remove from smoker and enjoy.
4. Add wood chips the last 10 to 15 minutes of cooking time (do not over smoke).
Pulled Pork Sandwiches
1 pork butt (4 to 5 pounds)
5 tablespoons “Dadgum that’s Good!”™ Seasoning, divided
1 tablespoon onion salt
5 cloves garlic
1 package large sandwich rolls
1 double recipe “Dadgum that’s Good!”™ BBQ Sauce or your favorite brand
1 (16-ounce) jar dill slices
Suggested wood: hickory
1. Preheat smoker to 250°F.
2. Rinse meat and pat dry. In a small bowl, combine 3 tablespoons of the seasoning and onion salt. Rub dry
mixture all over pork.
3. Cut 5 slits in top of pork butt and place a garlic clove in each. Place meat on middle rack of smoker and smoke for 2 1/2 hours. Remove meat and wrap in foil. Return to smoker and cook for an additional 2 1/2 hours or until internal temperature reaches 195ºF.
Recipes: July 4 Barbecue
