1. Fourth of July Feels Like Grill Season
Summer has finally arrived, and you know it. The sun lingers later, the air clings to heat, and the smell of charcoal fills backyards once again. Grilling is no longer to be endured and instead feels like something you actually look forward to. And when July 4th rolls around, that excitement is peaked.
This isn’t just another day off it’s America’s birthday. Independence Day marks 249 years since the Declaration of Independence, and for most people, it’s all about community, cookouts, and maybe a few fireworks. Whether you’re grilling for a crowd or just making a few franks for the family, it’s the perfect excuse to gather outside and enjoy good food without overthinking it.
By survey, 65% of Americans intend to grill the 4th of July. More than any other holiday, and not surprisingly. The weather cooperates, the mood is celebratory, and grilling is half the fun.
2. Hot Dogs: The Unofficial Star of the Cookout
Of all of the foods that we toss onto the grill, hot dogs are still something special. They’re simple to prepare, require virtually no prep time, and they have that classic “summer fair” charm that carries with it a sense of nostalgia all its own. Burnt, undercooked, or cooked perfectly well-done, hot dogs seem to be everyone’s favorite.
Eggplant Parmesan
Equipment
- 2 Baking Sheets For salting and holding breaded eggplant
- 1 Large Skillet Straight-sided for frying
- 1 Deep-frying Thermometer Essential for oil temperature
- 1 Baking Dish Approx. 15x10x2 inches for assembly and baking
- 1 Tongs For handling eggplant during frying
Ingredients
Main
- 2 medium eggplant about 2 1/4 pounds, cut into 1/2-inch-thick round slices
- Kosher salt as needed, plus 1 tablespoon
- 5 cups fresh breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Freshly ground black pepper
- Vegetable oil for frying
- All-purpose flour for dredging
- 6 large eggs beaten
- 2 tablespoons whole milk
- Olive oil as needed
- 7 cups Quick Marinara Sauce recipe follows
- 2/3 cup grated Parmesan divided
- 1 pound fresh mozzarella thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion diced (about 1/3 cup)
- 5 cloves garlic chopped
- 7 cups whole peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
- 2 sprigs of fresh thyme
- 2 sprigs of fresh basil
- 1 tablespoon kosher salt
- Freshly ground black pepper
Instructions
- Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
- Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
- In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
- Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
- In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
- Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
- Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
Notes
They’re not refined, maybe, but they’re still the crown jewel of most Fourth of July tables. You don’t even need a recipe just nuke them and serve. And if you’re wondering what some of the top-shelf ones are to purchase, The Daily Meal highlighted a few of the best-of-the-best ones all-beef hot dogs for that old-fashioned, rich taste. The champions are:
- Applegate Organic Beef Hot Dogs
- Hebrew National 100% Kosher Beef Franks
- Nathan’s Famous Skinless Beef Franks
- Oscar Mayer Beef Franks
They all have their fans. Some for the purer ingredient list, some for that stadium flavor. It just comes down to what you’re looking for organic, kosher, grass-fed, or good old fashioned original. A little charred on the outside, a squishy bun, and perhaps some mustard that’s a hot dog.
3. Costco’s Cookout Essentials
Costco makes prepping for a cookout easier than ever. If you’re hosting or feeding a crowd, it’s a one-stop shop with plenty of solid options at good prices. Their hot dog selection includes favorites like Hebrew National Kosher Beef Franks and Kirkland Signature Beef Franks, which have built up quite a loyal following over the years. People love the snap, size, and rich taste and at warehouse prices, it’s hard to go wrong.
A Big Decadent Hot Dog
Equipment
- 1 Large Skillet For caramelizing onions and frying hot dogs
- 1 Small Pan For melting butter for dinner rolls
- 1 Knife For slicing onions and slashing hot dogs
- 1 Cutting Board
- 1 Spatula or Spoon For stirring and handling food
Ingredients
Main
- 8 tablespoons unsalted butter
- 2 large onions thinly sliced
- 1 tablespoon brown sugar
- Kosher salt and freshly ground black pepper
- 1 package hot dogs such as Hebrew National Jumbo Beef Franks
- 1 package cocktail franks
- 4 hot dog buns
- 1 package hot dog buns
- One 8-ounce package liver mousse
- Whole grain mustard to serve
- 1 package brown-and-serve dinner rolls
Instructions
- Melt 2 tablespoons of the butter in a large skillet over medium-low heat and add the onions. When the onions begin to soften, add the sugar and season with salt and pepper. Turn the heat to low and cover the pan. When the onions just begin to brown, remove the cover. Continue cooking, stirring frequently, until the onions are a dark brown color. Be careful not to let them burn. Set aside.
- Melt 2 more tablespoons butter in same skillet over medium heat. Cut several shallow slashes across the hot dogs and add them to the pan. Fry until they are cooked through and nicely browned. Set aside and keep warm. Add the cocktail franks to the pan and fry until they are cooked through and nicely browned. Set aside and keep warm.
- Melt 2 tablespoons butter in another pan and set aside.
- Add the remaining 2 tablespoons butter to the skillet. Split open the hot dog buns and toast them in the buttery juices. Spread a thin layer of mousse inside both halves of each bun. Top with a hot dog and pile on the onions. Add a few dollops of mustard and serve.
- Split the dinner rolls down the middle and spoon on some of the melted butter. Stuff in 2 of the cocktail franks and spread on some mousse. Top with some onions and mustard and serve.
Notes
Beyond hot dogs, Costco’s shelves are loaded with backyard cookout essentials. Grab a two-pack of French’s Classic Yellow Mustard for $5.39. Toss in a festive paper plate set with napkins Artstyle’s patriotic-themed set (100 count) goes for about $29. Stock up on Vita Coco Coconut Water to help guests stay hydrated in the heat. It’s a refreshing swap from soda, especially if you’re out in the sun all day.
Want to mix things up? Try their Trident Seafoods Salmon Burgers. Wild-caught, packed with omega-3s, and cooking them up provides wonderful texture. Even finicky eaters are surprised at how much they enjoy them.
And if dessert is on your brain, check out the Solo Stove S’mores Fire Bowl Set. You’ll get it for $69.99, and you have a pint-sized fire pit ideal for toasting marshmallows and it includes citronella gel to keep the bugs away. It’s that type of product that turns your cookout into something special, particularly at night.
4. Grilling Is More Than Hot Dogs
Sure, hot dogs are retro, but grilling provides you with a whole lot more than that. Once that grill is charred up and ready to go, it’s literally an open invitation to get a little inventive. That little spark of smoky char does something magical to just about any food you place over the fire.
Hot Dog Bun Stuffing Recipe
Equipment
- 1 Large Skillet For cooking sausage and vegetables
- 1 Large Mixing Bowl To combine ingredients
- 1 Baking Dish For baking the stuffing
- 1 Measuring Cups and Spoons
Ingredients
Main
- 24 ounces hot dog buns toasted and broken into pieces
- 1 pound mild pork sausage like the kind in the tube
- 6 tablespoons butter
- 1/2 cup grated apple squeezed dry with a paper towel
- 1 cup diced onion
- 1/2 cup chopped fresh parsley
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to a suitable temperature, likely 350-375°F (175-190°C), for baking.
- Toast hot dog buns until dry, then break them into pieces.
- In a large skillet over medium heat, cook the mild pork sausage, breaking it apart, until browned.
- Drain off excess fat if necessary, then add butter, diced onion, and squeezed dry grated apple to the skillet.
- Cook, stirring occasionally, until the onion is softened.
- Stir in the chopped fresh parsley, poultry seasoning, kosher salt, and black pepper.
- In a large mixing bowl, combine the toasted hot dog bun pieces with the cooked sausage and vegetable mixture.
- Pour in the chicken broth and heavy cream, stirring gently to evenly moisten the bread cubes.
- Transfer the mixture into a baking dish and spread evenly.
- Top generously with shredded mozzarella cheese and bake until golden brown and heated through.
Notes
Think juicy burgers loaded with toppings, perfectly seared steaks, or BBQ chicken with a crispy skin and tender middle. Throw on some corn in the husk or sliced zucchini, and you’ve got a colorful plate that didn’t take much effort. Even fruits like peaches or pineapple taste better with grill marks.
Want to be creative? Use kebabs with marinated tofu or shrimp. Or spice it up with pizza grilled it serves with a pleasant smoky crust and allows visitors to compose their own art with toppings.
Grilling also reduces cleanup. No pots and pans, but a spatula and a pair of tongs. That makes dinner less drudgery and more fun.
5. Be Smart About Sodium
Hot dogs are tasty, but they do bring one nutritional red flag: sodium. They’re not the worst offender out there, but if you’re eating a few at a time, the salt adds up quickly. And it’s not just the dog the bun and condiments play a role too.
Chili Dog Nachos
Equipment
- 1 Medium Skillet
- 1 Wooden Spoon For browning and crumbling meat
- 1 Knife
- 1 Cutting Board
- 1 Broiler-Safe Platter or Casserole Dish
Ingredients
Main
- 1 tablespoon vegetable oil 1 turn of the pan
- 1 pound ground sirloin
- Salt and pepper
- 2 hog dogs sliced into 1/2- inch pieces
- 1 small onion chopped
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chili powder
- 2 teaspoon ground cumin
- 1 8-ounce can tomato sauce
- 1 sack yellow corn tortilla chips
- 1 sack 10 ounces, shredded yellow Cheddar
- Sour cream garnish
- Salsa garnish
- 2 scallions chopped
Instructions
- Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
- Preheat broiler.
- Arrange corn chips on a flameproof platter or in a flameproof casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.
Notes
Too much sodium raises blood pressure and leads to heart problems. The majority of health recommendations limit daily sodium consumption to 2,300 mg. A single hot dog with bun and condiments can readily provide 600–900 mg.
A comparison of some favorites follows:
- All-Beef Hot Dogs
- Maple Leaf Original – 330 mg
- No Name Original – 390 mg
- Schneiders Red Hots – 360 mg
- Schneiders All-Beef – 340 mg
- Hot Dogs Poultry-Based
- Butterball Turkey Franks – 260 mg
- Maple Lodge Chicken Wieners – 300 mg
- Veggie & Plant-Based
- Yves Tofu Dogs – 250 mg
- Lightlife Plant-Based – 350 mg
Even the bun counts. A plain white bun contributes about 200 mg. More indulgent buns such as brioche can be packed with even more. Condiments? Mustard contributes about 60 mg per tsp, ketchup about 150 mg per tbsp, and relish wildly varies.
If you are reducing sodium, search for “lower sodium” options or opt for poultry and tofu dogs. You may also opt for a lettuce wrap over a bun or steer clear of other sauces altogether.
6. Health Swaps Without Losing Taste
You do not have to lose taste in order to eat slightly healthier. With a few slight modifications, you can get the meal healthier without sacrificing the fun.
Cook the Book: Japanese Burgers with Wasabi Ketchup
Equipment
- 2 Mixing Bowls One for the ketchup, one for the burger mixture
- 1 Measuring Cups and Spoons
- 1 Whisk For combining ketchup ingredients
- 1 Skillet or Grill For cooking the burgers
Ingredients
Main
- Wasabi Ketchup:
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon wasabi
- Japanese Burgers:
- 1/2 cup panko breadcrumbs or regular dried breadcrumbs
- 1/4 cup whole milk
- 1/2 pound ground sirloin beef
- 1/2 pound ground pork
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped white onion
- 1/2 tablespoon soy sauce
- 1/2 teaspoon salt
- Sesame oil for coating hands
Instructions
- In a small bowl, whisk together the ketchup, soy sauce, and wasabi to make the wasabi ketchup. Set aside.
- In a medium bowl, combine the panko breadcrumbs and whole milk. Let stand for a few minutes until the breadcrumbs are softened.
- Add the ground sirloin, ground pork, black pepper, finely chopped white onion, 1/2 tablespoon soy sauce, and salt to the bowl with the soaked panko.
- Using clean hands or a fork, gently mix the ingredients until just combined. Avoid overmixing.
- Lightly coat your hands with sesame oil.
- Divide the mixture into four equal portions and gently form each portion into a patty, about 1 inch thick.
- Preheat a skillet over medium-high heat or prepare your grill.
- Cook the burger patties for 4-6 minutes per side, or until cooked through and an internal temperature of 160°F (71°C) is reached.
- Remove the burgers from the skillet or grill and let rest for 2-3 minutes.
- Serve the burgers with the prepared wasabi ketchup.
Notes
Substitute dogs with chicken or turkey dogs, they’re typically lower in fat and salt.
Choose buns that are labeled “whole grain” or “low sodium.”
Reduce the condiments, or use something else such as grilled onions or avocado.
Top it with some grilled veggies it’s a great way to balance out the plate and add incredible texture.
Vary it up with veggie dogs or salmon burgers for the vegetarians.
Children won’t even mind if you substitute a beef dog for a turkey dog especially if you serve them great toppings or wrap the dog in bacon and grill it up.
It’s simply a matter of striking that balance between indulgent and smart. And with so many choices these days, it’s never been easier to create a cookout menu that will satisfy everyone.
7. Grilling Is the Best Part of Summer
At the end of it all, it’s not really about what you’re grilling it’s about being outdoors, unwinding, and eating good food with people you like. That’s why grilling seems to be so much a part of summer.
Hamburgers
Equipment
- 1 Large Cast Iron Skillet Essential for searing
- 1 Baking Sheet For finishing in the oven
- 1 Roasting rack To lift burgers on the baking sheet
- 1 Spatula For handling the patties
Ingredients
Main
- 24 ounces ground chuck
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Spice Mix optional, recipe follows
- 1 tablespoon vegetable oil
- 4 slices cheese such as Cheddar, American, Saga blue cheese, and Swiss, optional
- 4 soft hamburger-style buns split
- 4 slices beefsteak tomatoes optional
- Assorted lettuces and greens such as iceberg, romaine, or watercress
- Assorted mustards such as whole-grained, Dijon, or French's, optional
- Mayonnaise optional
- Ketchup optional
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Hot Sauce to taste
Instructions
- Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
- Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
- Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
- Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
- Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
- Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
- When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
- Timing for a countertop grill:
- For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
- For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
- For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
Notes
Whether 4th of July or simply Tuesday evening, grilling brings that added level of excitement to any dinner. You’re not merely cooking you’re staging an event. The aroma, the noise, the heat, the sizzle of something newly blackened it all comes together.
Your grill, ablaze with the lights of summer. Experiment with something new, or simply play it safe. Either way, summer was better when it’s grilled.
