These 4th of July recipes are the perfect way to treat your taste buds this summer:
Barbecue Flank Steak:
Serves 8 to 10
1.5 tablespoons Only Rub
3 tablespoons beer, preferably lager
2.5 tablespoons Only Sauce (recipe below)
2 teaspoons sugar
Three 1-and-a-quarter pound flank steaks
In a small bowl, combine the rub, beer, sauce, and sugar. Heat a charcoal grill (see page 4) or gas grill (see page 5) to medium-high heat. Arrange the steaks on a baking sheet and rub them all over with the spice and beer mixture. Let stand for 10 minutes.
Season the flank steaks lightly with salt. Grill uncovered, turning once, until the steaks are medium-rare, about 8 minutes. Transfer the steaks from the grill to cutting boards (you'll probably need more than one) and let rest for 5 minutes. Slice the meat a quarter-inch thick on a diagonal across the grain. Serve immediately.
Barbecue-Fried Chicken Lollipops:
Serves 6 to 8 as an appetizer or snack
2 tablespoons Only Sauce, plus more for serving (recipe below)
2 tablespoons apple juice
One-half cup all-purpose flour
One-quarter cup cornstarch
Peanut oil for frying
1 tablespoon Only Rub
1 large egg, lightly beaten
2 pounds chicken wing drumettes, meat pulled to one end, opposite end trimmed
In a large bowl, combine the sauce and apple juice. Stir in the flour, cornstarch, rub, egg, and salt to taste; add the chicken drumettes and toss to coat evenly with the marinade. Cover with plastic wrap and let sit at room temperature for 1 hour, or refrigerate for up to 4 hours.
Pour oil to a depth of 2 inches into a large, heavy-bottomed skillet such as cast iron, and heat over medium-high heat until a deep-fry thermometer reads 350F. Working in batches, fry the chicken lollipops until golden brown and cooked through, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain briefly before serving. Serve with more sauce for dipping if you like.
The Only Barbecue Sauce You Need:
For Pork, Beef, and Anything Else You Pull off the Grill
Makes about 3 cups
2 tablespoons onion powder
One-quarter cup packed brown sugar
2 tablespoons garlic powder
2 tablespoons honey
Two 6-ounce cans tomato paste
2 tablespoons maple syrup
2 tablespoons paprika
2 tablespoons kosher salt
2/3 cup cider vinegar
2 tablespoons freshly ground black pepper
2 tablespoons Worcestershire sauce
Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the pan from the heat. Use the sauce immediately as you like, or, if reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to one year.