More

Featuring fresh takes and real-time analysis from HuffPost's signature lineup of contributors
Hot on the Blog
Simon JohnsonTracy McMillanRobert ReichDylan Ratigan
HuffPost Social Reading
Meathead

AmazingRibs.com, Barbecue Whisperer, Hedonism Evangelist, Omnivore

GET UPDATES FROM Meathead
 

July 4th BBQ Tips & Recipes for Burgers, Dogs, Ribs, & More

Posted: 07/01/2010 6:22 pm
Amazing
 Inspiring
 Funny
 Scary
 Hot
 Crazy
 Important
 Weird


Wave the flag, light the sparklers, and start the grill. Here are links to some recipes and tips on how to amp up your Fourth of July.

Just click the blue links:

Hot Dogs Road Trip
1 of 12
Give your cookout an All-American theme by serving a transcontinental buffet of regional hot dog styles like the Rhode Island Hot Wiener, The Connecticut Texas Wiener, The North Jersey Italian Dog, The Rochester Garbage Plate, The West Virginia Slaw Dog, The Cincinnati Cheese Coney, The Detroit Coney, The Chicago Dog, The Wisconsin Brat Tub, The Sonoran Hot Dog, The Seattle Cream Cheese Dog, The Hawaiian Puka Dog, The Atlanta Pimento Cheese Dog, The Francheesie, The Lincoln Log Sandwich, Dodger Dogs, Hot Dog Stew, Depression Dogs, and Pigs in a Blanket.
Total comments: 84 | Post a Comment
1 of 12
Rate This Slide
Will do.

  • 1

  • 2

  • 3

  • 4

  • 5

  • 6

  • 7

  • 8

  • 9

  • 10
Current Top 5 Slides
loading...
Users who voted on this slide
← Prev|Next →
loading...

--------------------------------
All text and photos are Copyright (c) 2010 By Meathead, and all rights are reserved.

For more of Meathead's writing, photos, and recipes, please visit his website AmazingRibs.com.

Friend Meathead on Facebook.

 

Follow Meathead on Twitter: www.twitter.com/ribguy

Wave the flag, light the sparklers, and start the grill. Here are links to some recipes and tips on how to amp up your Fourth of July. Just click the blue links: --------------------------------...
Wave the flag, light the sparklers, and start the grill. Here are links to some recipes and tips on how to amp up your Fourth of July. Just click the blue links: --------------------------------...
Related News On Huffington Post:
 

Read more from Huffington Post bloggers:
Meathead Meathead: "Last Meal Ribs": How To Make The Best Barbecue Ribs You've Ever Tasted Meathead Meathead: Hamburger Heaven: A Taxonomy of the Different Species of Hamburger Meathead Meathead: When Buying a Grill, Understanding the Thermodynamics of Cooking is Crucial Meathead Meathead: Meat Or No Meat: Tell Us What You Think And Why Meathead Meathead: A Taxonomy Of Regional American Barbecue Sauces & Recipes Mike Bender Doug Chernack Mike Bender and Doug Chernack: Fourth Of July PHOTOS: 'Awkward Family Photos' Meathead Meathead: Searing Steaks: Two Paths to Nutty Brown Nirvana Meathead Meathead: The Most Important BBQ Concept For Backyard Cooks Meathead Meathead: Father's Day Gifts: The Best Barbecue and Food Books for Dad Meathead Meathead: The Gift That Will Make Dad's Food More Fun For You Meathead Meathead: How To Make Perfect Pulled Pork: An Ideal Recipe for Serving a Crowd (and Cheap, too)
Meathead

Meathead: "Last Meal Ribs": How To Make The Best Barbecue Ribs You've Ever Tasted

We're talking Southern ribs here, a style probably created by African slaves and as uniquely American as their other great contributions to our culture.

 
 
  • Comments
  • 84
  • Pending Comments
  • 0
  • View FAQ
Comments are closed for this entry
View All
Favorites
Recency  | 
Popularity
Page: 1 2 3  Next ›  Last »  (3 total)
photo
HUFFPOST SUPER USER
jJohnson1
78 Fans
06:36 PM on 07/22/2010
I know its a bit late, but i was just browsing the hotdogs section my favorite food. and IM glad you mentioned that Detroit and Flint have two different styles of chili, detroits is just that chili, and flints it has ground hot dog fried and secret ingredients that the grand daughter of the inventor of the suace would kill me if i told. but there is also a third sauce in michigan its the Red sauce completely different from the other two and i havent found it anywhere else its a paste alot like tomato paste without any meat and is thick really thck and has other seasonings.

the Flint sauce was originated by Angelo's 24 hour diner in Flint ffor the Auto workers and is also greek and polish. the red sauce was invented by the original owner of the A&W drive in, in Flushing michigan but there is another place you can get it, the hot dog hut in grand blanc there is a fued over which is better they taste exactly the same the only difference is that the A&W one seems less thick.
the hot dogs are All produced by Koegel meat co, in flint. and they are all Vienna in a natural skin casing.
Permalink  |
photo
HUFFPOST SUPER USER
organicchuck
Man On a Mission
168 Fans
 
09:42 AM on 07/05/2010
You want a real burger for the grill, we make the best www.rockymtncuts.com Hands down the best burger you will ever place in your mouth. The reason why are simple, our cattle are raised organically in the Rocky Mountain of the United State's. The same place that they drove cattle into back in the early 1800's, to reason the cattl would get fat on Mountain Grass. Happy Grill'n and have a great 4th of July!
Permalink  |
This user has chosen to opt out of the Badges program
photo
sb250guy
A Cunning Linguist
782 Fans
04:35 AM on 07/05/2010
I'm very very hungry.

I need some barbecue or pulled pork NOW!
Permalink  |
NOOTPOSTSFORISREAL
6 Fans
03:09 AM on 07/05/2010
You forgot bratwursts!
Permalink  |
photo
MISTERUNCONVENTIONAL
The only attitude I've ever had is a bad one.
699 Fans
09:18 PM on 07/04/2010
Craig, your blog, and the one-on-one interaction you have with commenters makes this one of the most friendly and enjoyable blogs on the Internet. Keep on grillin'!
Permalink  |
photo
LydiaCui
0 Fans
06:26 AM on 07/04/2010
so delicious
Permalink  |
photo
Badger84
296 Fans
01:58 AM on 07/04/2010
Craig, off topic, but please do a review of hot sauces.
Permalink  |
photo
janie@atthelake
Keep Austin Weird
1547 Fans
11:57 AM on 07/04/2010
Great idea Badger!
Permalink  |
photo
Vickster
141 Fans
11:41 PM on 07/03/2010
Hey Craig... Any tips for grilling squab? Seriously. I just bought seven birds.
Permalink  |
photo
HUFFPOST SUPER USER
urnumbersix
"I am not a Number. I am a Free Man!"
1050 Fans
09:31 PM on 07/03/2010
Great tips. But I disagree with Meathead on only one thing. Cole Slaw.

Cooks Illustrated is right on one point - salting and then squeezing out the cabbage (I add garden cucumbers to the salting process too) makes a slaw that has Big Flavor & it lasts well as leftovers - no matter what recipe you use.

Cut up your "watery" veggies, put in colander in the sink or over a plate, Kosher salt liberally and mix, wait 20 mins, then hand squeeze out the liquids in the veggies in batches. You have to use more veggies coz the volume decreases - but taste is Big, fresh, and it Lasts. Proceed with your recipe.

Yummy!
Permalink  |
niceguysneverfinish
63 Fans
07:16 PM on 07/03/2010
YAY! Happy 4th! Have Fun!
Permalink  |
photo
taddles
-
1428 Fans
06:39 PM on 07/03/2010
Thank you Meathead, you give me hope for a better future that will include ribs and brisket.
Permalink  |
photo
janie@atthelake
Keep Austin Weird
1547 Fans
04:45 PM on 07/03/2010
Good article & photos. Think the lab on photo #6 is planning something when backs are turned!
Permalink  |
Hagenj
133 Fans
04:06 PM on 07/03/2010
I think there is one higher office than president and I would call that patriot.

Happy Birthday America!
Permalink  |
Funhouse1970
14 Fans
03:55 PM on 07/03/2010
Where's Heids? They are a Syracuse legend.
http://heidsofliverpool.com/
Permalink  |
photo
HUFFPOST SUPER USER
davidwayneosedach
201 Fans
 
12:20 PM on 07/03/2010
We'll be serving up as many different regional hot dogs we can get. Join us at Mission Bay Park Sunday for a beer.
Permalink  |
Page: 1 2 3  Next ›  Last »  (3 total)