Best All American Foods for your Fourth of July

The fourth of July is when we get to celebrate America’s independence and everything that we love about this country; especially the food.  We have our staple “American” foods that are common for cookouts, including hot dogs, brats, corn on the cob, and of course beer. So as you are sitting there contemplating what to make or bring to your Fourth of July celebration, try a different spin on your favorites. Here are a few of the best all american foods for your Fourt of July celebration. 

All American Burger with special burger sauce


  • Brioche Buns
  • 1 Pound meat
  • Butter, or Green Leaf Lettuce
  • Vine Rip Tomato, sliced
  • American Cheese, sliced
  • 2 Tablespoons Butter, divided between 4 burgers, plus more for buns if decided
  • Salt and Pepper

For the Sauce

  • ½ Cup Mayonnaise
  • 2 Tablespoons BBQ Sauce
  • 2 Tablespoons Ketchup
  • ¼ Teaspoon Mustard or Dijon Mustard
  • 2 Tablespoons Sweet Pickle Relish
  • 3 Teaspoons Worcestershire Sauce
  • ¼ Teaspoon Onion Powder
  • ¼ Teaspoon Garlic Powder
  • Salt and Pepper to taste


For the Sauce

  1. In a small bowl, whisk together the mayonnaise, bbq, ketchup, and mustard. Stir in the relish, Worcestershire, and seasonings. Set aside until you’re ready to assemble.
  2. Prepare the tomatoes and lettuce, set aside.
  3. Heat the grill to high heat. Brush the grates with a little oil.
  4. Separate the meat into four patties and press out flat, making an indentation right in the center to promote even cooking and less shrinking. Sprinkle with salt and pepper and place a dollop of butter on top.
  5. Place each patty on the grill and turn to medium high. Cook on one side for about 2-3 minutes, if the burger is ready to be flipped it will release from the grates, if not allow it to cook a moment more. Flip and season the other side, adding your cheese, shutting the lid and cooking for an additional 2-3 minutes.
  6. Meanwhile, brush a little butter on the inside and outside of the buns. Place bottom down on the grill and toast only until grill marks appear. Remove from grill, slather each bun with sauce, lettuce, tomato, and finally the patty, the center should be slightly pink when done. Top with the other half of the bun and enjoy!

Hot Dogs- Bbq bacon wrapped cheese dogs


  • 8 hot dogs
  • 8 slices of gouda cheese
  • 16 slices bacon, pre-cooked
  • 1/2 cup BBQ sauce
  • 8 hot dog buns, toasted


Preheat grill to low.

Slice each hot dog lengthwise down the middle almost, but not all the way through. Fill the pocket with cheese. (I used Kerrygold Blarney Castle Gouda.)

Wrap the hot dog with two slices of thin-sliced, pre-cooked bacon. Secure bacon with toothpicks. (I used thawed Costco Hormel frozen fully cooked bacon.) Baste with your favorite BBQ sauce. (I used KC Masterpiece.)

Grill on all four sides starting with the cheese facing down. (The bacon holds the cheese in place.) Grill until bacon is crisp, the hot dog is sweating and the cheesy is melty.

Cast Iron Skillet Apple Pie


2 lbs. Granny Smith apples, peeled and chopped
2 lbs. Braeburn apples, peeled and chopped
3/4 cup granulated sugar
1 tsp. ground cinnamon
1 stick butter
1 cup light brown sugar
1 package of refrigerated pie crusts
1 egg white
2 Tablespoons granulated sugar


Preheat oven to 350 degrees.
Toss chopped apples in 3/4 cup of granulated sugar and cinnamon.
Melt butter in skillet then add brown sugar.
Allow brown sugar to heat until dissolved.
Remove the skillet from the heat and place one of the pie crust in the bottom of the pan.
Add apple mixture then top with remaining pie crust.
Whisk the egg white to a foamy consistency and brush across the top of the crust.
Sprinkle the remaining granulated sugar across the entire pie.
Make sure to cut a few slits in the top for steam to escape.
Bake for about an hour or until the crust is a golden brown.

Easy Grilled Corn on the cob



  1. Prep the corn by removing several of the outer husks, but leaving enough of them in-tact so that the corn is still covered. 
  2. Carefully pull the remaining husks down to expose the corn, but do not rip them off. Remove all of the silk from the corn, then put the husks back in place so that the corn is covered.
  3. Fill a clean sink with water and soak the corn for 20-30 minutes. This will help prevent the husks from burning (although, they will still get the charred look).
  4. Pre-heat your grill to medium heat, around 350 degrees. Remove the corn from the water and shake off the excess water.
  5. Place the corn, with the husks still intact on the grill and cook for about 15-20 minutes. Rotate the corn every 5 minutes so that all sides can cook.
  6. At this point you can remove the corn from the grill, or you can pull the husks back and place the corn directly on the grill if you’d like a charred look. Just be sure not to over-cook the corn, otherwise it’ll be mushy.
  7. Allow the corn to cool for a few minutes before carefully removing the husks. This part can be a bit messy. Spread butter over the warm corn and season with salt and pepper. Serve immediately.



Prep time:30 mins

Cook time:20 mins

Total time:50 mins

A fun spin on classic potato salad, this loaded baked potato salad is a perfect side dish to bring along to any party!


  • 3 pounds red potatoes
  • ¾ cup sour cream
  • ¾ cup miracle whip or mayo
  • 1 cup shredded cheddar cheese
  • 8 slices bacon, cooked and crumbled
  • 2-3 tablespoons chopped fresh chives
  • Salt & pepper to taste


  1. Add the potatoes to a large pot, add enough water to cover the potatoes and about one teaspoon of salt (if desired). Bring to a boil, then reduce heat and let them cook for about 15-20 minutes or until they can easily be pierced with a fork (this will vary depending on the size of your potatoes).
  2. Once cooked, drain the potatoes and set aside to cool.
  3. After the potatoes have cooled, peel the potatoes and chop them into bite sized pieces and add them to a large bowl.
  4. Add the sour cream, mayo, cheddar cheese, bacon, and chives and mix until fully combined. Season with salt and pepper to taste.
  5. Cover and refrigerate until ready to serve.

Many of these recipes can be modified to be cooked over a campfire or grill if not already stated so in the recipe.  The Fourth of July is always a good time to remember your fire and grilling safety. Be aware of what you are doing and who is around, including little ones.  

Cullum and Maxey

Wherever you are celebrating this holiday we wish you a safe and happy Fourth! 

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This article was originally posted here.

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