Star-Spangled Recipes for a Fourth of July BBQ Cookout

Peach Cobbler (Photo:Melissa Cookston)

Planning to throw things on the grill for the Fourth of July? BBQ Hall of Famer Melissa Cookston’s star-spangled spread of recipes will make you the grill champion for America’s 243rd birthday this year! I usually head to a party at a friend's place, to the beach, enjoy an outdoor concert or picnic with friends or check out some of the amazing events in and around my city. But here are a few ideas for you from chef herself to consider should you slant more toward firing up that grill to host family and friends for the long summer weekend.

Deep South Burgers (Photo:Melissa Cookston)

​Deep South Burgers with Pimiento and Cheese and Fried Green Tomatoes
 
Deep South Burgers

• 2 pounds ground beef | 2 tablespoons Worcestershire sauce | 1 teaspoon granulated garlic
• 1 teaspoon onion powder | 2 tablespoons Grillin Shake | Pimiento and Cheese
• 4 buns, for serving | Fried green tomatoes

Prepare a medium-hot grill for cooking. In a bowl, combine the ground beef, Worcestershire, garlic, and onion powder. Stir until incorporated and pat into 4 (8-ounce) patties. Season both sides with the Grillin Shakeand place on a medium-hot grill. Cook to your desired temperature, about 4 to 5 minutes per side for medium to medium-well. As the burgers are nearing temperature, place 2 to 3 ounces of pimiento and cheese on each burger and let cook for 1 to 2 more minutes, or until the pimiento and cheese is beginning to melt. Place the burger patty on the bun with your favorite burger fixings, then top with a fried green tomato and enjoy.
 
Pimiento and Cheese

• 1 (8-ounce) package cream cheese, softened | ½ cup mayonnaise
• 1 (4-ounce) jar diced pimientos, drained | 2 teaspoons grated Vidalia or other sweet onion
• ½ teaspoon coarsely ground black pepper | ½ teaspoon hot sauce, preferably Roasted Pepper Hot Sauce
• 3 cups shredded cheddar cheese | ¼ cup Candied Jalapenos, diced | Salt

Whisk or beat the cream cheese until soft, then fold in the mayonnaise, pimientos, onion, pepper, hot sauce, cheese, and jalapenos. Stir until well mixed, then add salt if needed. Store, covered, in the refrigerator for up to a week, but bring to room temperature before using on burgers.
 
Fried Green Tomatoes 

• Peanut oil, for frying | 2 medium green tomatoes, cut into ¼ to 1/3-inch slices
• 1 cup buttermilk | 1 cup self-rising flour | ¼ cup white cornmeal
• ½ teaspoon salt | ½ teaspoon freshly ground black pepper

Heat about 1 inch of peanut oil in a heavy skillet to 350 degrees Fahrenheit. Place the tomato slices in a bowl and pour the buttermilk over them. On a plate, combine the flour, cornmeal, salt and pepper using a fork. Lightly dredge the tomato slices in the seasoned flour on both sides. Lay the tomatoes in the oil and cook until the bottom begins to brown. 2 to 3 minutes, then turn over to brown the other side for another 2 minutes. Transfer to a paper-towel-lined plate to drain until ready to serve.
 
Grilled Peach Cobbler 

• 1 tablespoon butter, melted | 5 peaches, cut in half and pitted | 3 cups water
• 1/8 teaspoon salt | 2 cups sugar, divided | 1 cup self-rising flour | ¾ cup milk

Set up a grill for indirect heat to cook at 350 degrees Fahrenheit. Lightly butter the cut side of the peaches, then place then, cut-side down, on the hot side of the grill. Cook for 4 to 5 minutes, until the peaches begin to soften and have nice grill marks. Remove the peaches, cool for a minute, then peel and cut into 1-inch cubes. In a medium Dutch oven over the high-heat side of the grill, mix the water, peaches, salt, and 1 cup of the sugar and cook for 1 hour, until the peaches are soft and the syrup is thickened, stirring occasionally and ensuring the peach mixture doesn’t burn. In a mixing bowl, mix together the remaining 1 cup of sugar, the flour, and the milk to make a thin batter. Pour into the center of the peach mixture and allow it to spread. Move the Dutch oven to the low-heat side of the grill, uncovered, and cook for 30 minutes more, until the top is golden and the batter is set. Remove and let cool, then spoon out portion into bowls (being miserly with them will reward you with more to enjoy later!).
 
Grilled Blackberry Upside Down Cake

• 1/4 cup brown sugar | 2 tablespoon butter | 2 cups fresh blackberries | 1 ¾ cup sugar divided
• ½ cup butter softened | 2 eggs | 1 ½ cups all-purpose flour | 2 teaspoon baking powder
• ½ teaspoon salt | ¼ cup milk | 1 teaspoon vanilla extract

Heat a cast iron skillet over medium high heat. Add the 2 tablespoons of butter and the brown sugar and stir to make a caramel. Add the blackberries and 3/4 cup sugar and stir. Press the blackberries with a spatula to break them up and release their juices (you don't want them to cook into a puree, just broken down some.) Depending on how juicy your blackberries are, cook for 3-4 minutes until it reduces slightly and forms a syrup. In a bowl, whisk the flour, baking soda and salt. In a mixer, add 1/2 cup softened butter and add 1cup sugar. Mix until the butter is incorporated, then add the eggs. Continue beating and add flour mixture, vanilla and milk a little at a time and beat until all is incorporated. Pour the batter into the blackberry syrup. Using a spatula, "tease" the batter to the edges of the pan. Place on a grill running at 350 degrees. Cook for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from grill. Using a knife, lightly go around the edges to release from the pan. Allow the cake to sit for 10 minutes to allow the cake to tighten up. Position a plate on top of the skillet, and then flip over. Slowly raise pan. (If the cake doesn't release, put the skillet on a stovetop for 3-4 minutes to heat up the syrup again, then try again.)

Blackberry Cake (Photo:Melissa Cookston)

*Assistance for copy and images provided by chef Melissa Cookston*