All American BBQ

Anyone looking for some fresh recipes for their All American BBQ? Here at Sweetwood, we love everything that has to do with America. So, in honor of the day we celebrate our freedom – we’re going to be coming up with some great recipes so you can enjoy your 4th as much as we will!!

Are you ready?

4th of July on Flavor Flank Steaks

For the marinade: combine in a zip lock bag

1 can Coca cola
1/2 cup pineapple juice
½ cup cider vinegar
½ cup whiskey
3 tablespoons brown sugar
2 table spoons chopped garlic
2 tablespoons fresh ginger minced
2 tablespoons Worcestershire
4-6 flank steaks

For the dry rub: combine in a bowl
3 tablespoons paprika
1 tablespoon thyme
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon cayenne
½ teaspoon black pepper
1/2 cup ketchup
1 white onion diced
1 jalapeno seeded and minced

Marinade steaks for at least 2 hours- the longer the better! Remove from marinade (keep this you need it later) and rub steaks with dry rub.  Preheat grill on high heat, and grill 3-5 minutes depending on how you like it.  Take left over marinade and add ketchup, onion and jalapeno, simmer over medium high heat for 12-15 minutes.  Serve on the side for dipping with the steak.

Pick up your Sweetwood Flanks here: http://www.sweetwoodsteaks.com/4-8-oz-campfire-flank-steaks/

Need some side dishes?

Sweetwood Stuffed Mushrooms

Ingredients:

4 whole portabellas mushrooms, washed and dried with stems removed
2tbs olive oil
2 cups fresh grape tomatoes, halved
1 ½ tablespoons fresh basil
1 garlic clove, finely minced
Salt and pepper
4 oz goat cheese

Preheat grill, or broiler, to med

Combine tomatoes, basil, garlic, salt pepper, splash of olive oil in bowl and set aside

Brush mushrooms with remaining olive oil. Grill, or broil, mushrooms for 5 min top side down. Remove the mushrooms and stuff with tomato mixture and top with goat cheese. Grill for 5 more minutes.

Tip: when washing your mushrooms get a damp towel/paper towel and wipe the mushroom off as opposed to washing your mushrooms under running water which can cause them to get soggy

And the always classic…

Pasta Salad

Ingredients:
Olive oil
1 package tri color pasta cooked, drained and chilled
4 cups fresh spinach
1 cup red onion sliced thin
3-5 cloves garlic minced
1 cup red bell peppers sliced
1 cup yellow bell peppers sliced
2 cups broccoli florets
Ω cups sliced black olives
1 cup crumples feta cheese
Ω cup sliced sundried tomato (in oil)

Saute spinach, onion, garlic, red and yellow peppers, broccoli, over medium heat until softened, remove from heat and toss with chilled pasta.   Add sundried tomatoes, olives, and slowly add olive oil for desired moisture and flavor.  Add feta cheese right before serving, perfect as a side or a main dish.

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