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The Fourth of July is always a time to celebrate. It’s America’s Independence Day, and it’s always a fun time!

Lake days, beaches, parades, friends, family and good food and drinks are  staples of the holiday. 

The Fourth landing on a Tuesday this year can make some planning difficult for food at parties depending if you’re taking Monday off and making a long weekend or having to be stuck at work for the lonely day.

I’m going to be spending a lot of time on the lake, in front of the grill and with my head in the refrigerator looking for certain beverages.

Here’s to the weekend and the holiday and to everyone having a great time!

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Tri-tip is a VERY underrated slab of meat. It’s juicy, tender and full of strong beefy flavor. It’s not cheap and not always readily available at a standard grocery store, but it’s the holiday, so let’s spring for a little rarer cut!

SWEET & SMOKY TRI-TIP

1 tbsp. olive oil

1 tbsp. brown sugar

1 tbsp. ground cumin

1 tbsp. smoked paprika

1 tsp. garlic powder

1 tsp. onion powder

1 boneless beef tri-tip roast (about 2 1/4 lbs.)

Heat grill on medium.

In small bowl, combine oil, sugar, cumin, paprika, garlic powder, onion powder, 2 teaspoons salt and 1/2 teaspoon pepper. Rub all over tri-tip, which can be wrapped in plastic and refrigerated up to one day.

Grill beef 30 minutes or until 125°F on meat thermometer, turning over three times. Transfer to cutting board; let rest at least 10 minutes. Thinly slice against grain to serve.

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This next one is a fun recipe that plays on the famous East Coast lobster rolls. But, lobster isn’t available often around here, so this will have to do!

                                    MINI SHRIMP ROLLS

3 tbsp. mayonnaise

1 tbsp. fresh lemon juice

Pinch cayenne pepper

Kosher salt

1 tbsp. chopped fresh tarragon

1 lb. cooked shrimp, roughly chopped

24 soft mini potato rolls (party-size)

2 tbsp. unsalted butter, melted

Lettuce and crushed dill potato chips, for serving

In large bowl, whisk together mayonnaise, lemon juice, cayenne and 1/2 teaspoon salt. Stir in tarragon, then toss with shrimp.

Heat large nonstick skillet on medium. Separate rolls into rows (for easier handling while browning) and brush exposed sides with butter. Cook, buttered side down, until golden brown, 2 to 3 minutes per buttered side. Transfer to cutting board. 

Cut 1/2-inch-deep slit across top of each row of rolls. Separate rolls and gently pry open with fingers. Line each roll with lettuce, then divide shrimp mixture among rolls and top with crushed potato chips if desired.

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I’ll be honest. I can’t remember if I’ve had an Alabama White Sauce recipe before in this space, but it’s a sweet, savory grilling sauce that is popular in, you guessed it, the South. But it’s immaculate on chicken and turns what can be a bland grilled hunk of meat into a delightful treat.

And don’t worry if you don’t love horseradish. The vinegar and mayo cut the heat of it by quite a bit.

 GRILLED CHICKEN WITH ALABAMA WHITE SAUCE

4 lb. assorted chicken parts (thighs, drumsticks, wings)

1 recipe White BBQ Sauce

Parsley leaves, for garnish

ALABAMA WHITE SAUCE

1/2 c. mayonnaise

1/4 c. cider vinegar

2 tbsp. horseradish, drained

1 tbsp. lemon juice

3/4 tsp. sugar

1/4 tsp. cayenne (ground red) pepper

Heat grill on medium-low. Season chicken all over with 11/2 teaspoons salt and 1/2 teaspoon black pepper. Grill chicken, covered, 20 minutes, turning occasionally.

While chicken grills, make White BBQ Sauce. Whisk together all ingredients, along with 3⁄4 teaspoon salt and 1/2 teaspoon black pepper, until smooth. Makes about 1 3/4 cups.

Place 3⁄4 cup White BBQ Sauce in bowl. Uncover chicken; generously brush with sauce. Turn chicken pieces over. Cook, brushing and turning chicken 2 more times, 5 minutes or until chicken is cooked through (160°F). Garnish with parsley; serve with remaining sauce.

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The last one this week is an American classic, which is fitting for the Fourth, right? It’s a great side and it’s easy to make.

CAMPFIRE BAKED BEANS

6 slices bacon

1 onion, chopped

1 green pepper, chopped

1/4 tsp. Kosher salt

3 (15-oz.) cans navy beans, drained

1 1/4 c. ketchup

1/4 c. molasses

4 tsp. dry mustard

1/2 tsp. freshly ground black pepper

In a 12" oven-safe skillet, cook bacon on medium heat until fat is rendered. Transfer to plate; coarsely crumble.

To skillet, add onion, green pepper, and salt. Cook for eight minutes.

Off heat, stir in bacon, navy beans, GH Original Homemade Ketchup, molasses, dry mustard, and black pepper. Bake, covered, in oven at 325 degrees F for one hour.

TFD: This thought for the day might seem similar to last year, and that’s because I’m not changing it. It should be followed at any time, but please be thoughtful this holiday weekend and PLEASE drive or boat safe and sober and be mindful of your fellow revelers!

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