Need some 4th of July menu ideas

Pulled pork

Pasta salad

Finger sandwiches

Watermelon

Jambalaya

Bar b q or baked chicken

I like to take whole pod okra and toss it in olive oil and SPG. Put it on the grill and blister the skin and get it a little crunchy. Very good. Only downside is that it doesn’t keep well at all. Turns to mush once it gets cold.

Make homemade pizza from scratch. Everyone loves it, and it's something different/fun and easily customizable.

I’m thinking ice cream sandwiches and inside but I’m old. :)

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Most of the time I go traditional with burgers and dogs.

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Yeah, it's hot and these cook quickly. Don't overthink it.

Add this Devil's Food Toffee Trifle and blow some stuff up.

Sweet corn harvest season right now.
Mexican corn from the grill is delicious

Pulled pork sandwiches
Potato salad
Baked beans

It'll be hot, humid and rainy so planning on cooking inside.

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Most of the time I go traditional with burgers and dogs.


Yeah, it's hot and these cook quickly. Don't overthink it.

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Agree with this.

If you have some leftover brisket, throw it in some baked beans. Better flavor than bacon.

Smoked wings or boudin or a good sausage or two as snacks.

Corn and watermelon are seasonal too.

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I like to take whole pod okra and toss it in olive oil and SPG. Put it on the grill

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I've been preaching grilled okra for years. It is one of my favorite vegetables to grill. I'm going to miss it this summer since I'm recovering from foot surgery and didn't plant my spring/summer garden this year.

I usually have between 60-75 okra plants in my garden every summer and there's none this year. I do have lots of it still smothered down in the freezer, but that does nothing for me when it comes to grilling.

Oh, and the price of fresh whole okra in the local markets is absolutely ridiculous. My neighbor showed me a pic she took at the local market for a 12 oz. pack of fresh okra with a price of $5.99 a pack. Insane pricing for a plant that grows like a week, is almost impossible to kill since it is heat and drought tolerant and they produce for months on end on a daily basis.

Deviled Egg Pasta Salad

Ingredients
• 6 hardboiled eggs
• 8 ounces ditalini, small penne, or elbow macaroni
• 3/4 cup mayonnaise
• 1 1/2 tablespoons dijon mustard
• 1 teaspoon white vinegar, or fresh lemon juice
• 1 clove garlic, finely minced or crushed to paste
• 1/2 teaspoon kosher salt, adjust to taste
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoon red onion, finely chopped
• 2 tablespoons green onions
• 1/4 cup cooked and crumbled bacon (OPTIONAL)
Instructions
1. Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the pasta is cooking, peel the eggs and separate the yolks from the whites.
2. Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
3. Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Notes
COOK'S NOTE: For perfectly smooth and creamy deviled eggs, place the yolks in a metal strainer. Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean.