Saturday, November 8, 2025
Barbecue season is heating up! Whether fireworks are part of your holiday weekend plans, certainly some time at the grill will be very much on the agenda. There’s no better way to celebrate than with good food, great company and a sizzling grill. Whether you’re planning a backyard bash or a cozy cookout, make this year’s Fourth of July feast one to remember.
Sure, burgers and hot dogs are always a hit — and a holiday standard — but why not kick things up a notch? Impress your guests with flavorful additions like chorizo sausages, ribs, or maybe some spice-up marinated chicken. If that’s a bit too exciting for you, then you can always spruce up the classics by going for unique flavors. Jalapeño hotdogs, anyone?
Make sure to marinade: Don’t underestimate the power of a good marinade. Prepping your meat a day or two ahead lets those bold flavors soak in — and yes, even hot dogs and burgers can benefit from a tasty soak. Marinating your meat before you grill can seriously enhance its flavors.
Don’t forget your vegetarian friends and family: Got vegetarian friends or just want to lighten things up? Grilled vegetables like zucchini, bell peppers and asparagus add vibrant color and bold flavor to your spread. Try veggie kebabs or marinated portobello mushrooms as hearty meatless options.
Keep it healthy (but delicious): Unlike the other holidays that we associate with eating (such as Thanksgiving), it’s totally possible to keep your feast healthy. Fourth of July doesn’t have to mean food coma. Use clean ingredients and simple swaps — think avocado-oil mayo in your coleslaw or a touch of honey instead of sugar in cornbread. Add a big salad, fresh fruit and grilled corn for balance.
Zesty Steak
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon orange juice
• 1 tablespoon Montreal Steak Seasoning (or any spicy season of your choice)
• 1/2 teaspoon ground ginger
• 2 pounds boneless beef sirloin or flank steak
Mix soy sauce, honey, orange juice, steak seasoning and ginger in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 1 hour or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
For added flavor, try a tasty topper on your meat.
Dijon Mustard Aioli: Blend Dijon and whole-grain mustard with creamy Greek yogurt, garlic, tarragon and white pepper for a rich, tangy topping.
Mushrooms and Blue Cheese: Mix hearty mushrooms and full-flavored blue cheese with your favorite savory spices and a splash of sherry wine
Smoky Bacon Jam: Start with the finest cuts of bacon browned to crispy perfection then add caramelized onion and an accent like brown sugar or balsamic vinegar.
Tomato Jam: Experiment with your favorite varieties to find the perfect balance of crushed tomatoes, sweet gherkins and seasonings.
Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa
• 8 skewers
• 1 pineapple
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 3/4 pounds boneless skinless chicken breasts, diced into 1-inch pieces
Lemon-Cucumber Salsa:
• 1 lemon, supremed
• 1 cucumber, diced
• 1/2 red onion, diced
• 1 tablespoon wildflower honey
• 1 teaspoon ground black pepper
Soak wooden skewers for 15 minutes prior to grilling.
Heat grill to medium-high heat.
Remove rind from pineapple and dice into 1-inch pieces.
In small bowl, combine oil, salt and pepper. Add chicken and pineapple; toss to coat.
Alternating chicken and pineapple, pierce onto skewers.
Grill skewers 8 minutes each side, or until chicken is cooked thoroughly.
To make Lemon-Cucumber Salsa: In medium bowl, combine lemon, cucumber, onion, honey and pepper. Serve lemon-cucumber salsa over cooked chicken skewers
Tip: Supreme citrus fruit by cutting off top and bottom of fruit then cut away peel and pith, leaving no white on outside of fruit. Slice each segment into wedges by cutting toward center of fruit along membrane.
