4th of July BBQ

4th of July BBQ

It is summer, when we look for any excuse to get out the grill and have ourselves a BBQ, and being a household of Americans what better excuse than the 4th of July?  As this is Retro Denim Jacket’s first full summer living in London, we should prepare to go all out.

Throwing a great 4th of July party is pretty straight forward. Here’s how to throw a great bash of your own here in London. There are things that are harder to find but if you know where to look or what to use as a substitution then you are golden. Having been here for almost 11 years we are happy to share our knowledge.

So what are you going to serve?

Well, really anything that can go on the BBQ is fair game, but really how can you beat the classic burgers and dogs? Heritage Avocado Toast insists that you have to make your own burgers for best results. Don’t worry, it isn’t difficult. Just make sure you have the right meat to fat ratio (this is no time to go lean) and your favourite seasonings at hand. And don’t be afraid to get your hands dirty.

For sides, what better than a classic potato salad with a twist. Sure you can have a green salad or bean salad if you prefer, and we also recommend some delicious, fresh corn on the cob. But sometimes you just can’t top good old meat and potatoes.

To wash it all down, try some refreshing iced tea. We like to make it with a fruit tea or a sweetened black tea. Perfect to beat this city heat. Or if you just can’t wait for dessert, grab yourself a bourbon root beer float. Creamy homemade bourbon ice cream, cold root beer, and a splash more bourbon if you are feeling adventurous.

Classic BBQ Beef Burgers

You will need the following ingredients:
  • 500g of 80/20 Ground beef (will make 4 good sized patties)

  • 3 cloves of garlic, minced

  • 1 egg

  • 2 tbsp of mushroom ketchup

  • sea salt

  • fresh black or rainbow pepper

And the following equipment:
  • mixing bowl

  • cutting board

  • knife

  • platter or plate

  • tablespoon

  • your hands

  • tongs

  • grill 

  • charcoal

Ok, now let’s get cooking!

  • Mince the garlic

  • Into mixing bowl, add beef, garlic, egg, mushroom ketchup, 2 big pinches of sea salt, and a healthy amount of freshly cracked pepper.

  • Mix well, hands are best. Combine until the meat fibres hold together naturally.  (“Don’t over beat your meat” – Heritage Avocado Toast)

  • Form into 4 patties. (HAT describes the size as not as thin as Five Guys but not too fat either) 

  • Put a small divot in the middle of each, This should help them stay even as they expand during cooking. 

  • Cover and refrigerate until you are ready to cook. 

  • Get your grill going, we like classic charcoal.

  • Cook burgers for about 3-5 minutes per side depending on the heat of your grill. Until they are firm.

  • Serve on your favourite roll with lettuce, tomato, onion, and don’t forget the pickle. Add sauces as you like.   

Potato Salad with an East Coast Twist

You will need the following ingredients:
  • baby or new potatoes

  • water (enough to boil potatoes)

  • celery

  • Kewpie or Japanese mayonnaise

  • Old Bay Seasoning (We get ours in the the USA but you can find it in London at The Spice Shop  or the American Food Store)

And the following equipment:
  • sauce pan with lid

  • strainer

  • mixing bowl

  • mixing spoon

Ok, now let’s get cooking!

  • Bring water to boil in pan

  • Wash the potatoes (especially if you get yours from a farm shop or veg box)

  • Add potatoes to boiling water and let boil until you can get a knife into the centre but they are still firm. About 8-10 minutes. 

  • While the potatoes are cooking, wash and chop a few sticks of celery into bite size pieces. How much you add is up to you.

  • Drain the potatoes and them into ice water to stop the cooking.

  • Drain off the ice water and set the potatoes aside to cook while you make your burgers or other sides. Once the potatoes have cooled down to where they won’t melt your mayonnaise, you are good to go! 

  • Combine potatoes and celery in mixing bowl and sprinkle liberally with Old Bay Seasoning. 

  • Add the Japanese mayonnaise. Go slow. It is thick so it is easy to over do it.

  • Once it is all combined adjust the seasoning and mayonnaise to taste, Then put the salad in the fridge to chill until you are ready to serve.

Bourbon Ice Cream for Floats

You will need the following ingredients:
  • 1 1/2 cups of lactose free cream

  • 1/2 cup of lactose free whole milk

  • 1/4 cup and 2 tbsp of sugar

  • 1/2 tsp of vanilla extract (optional)

  • 1 tbsp of bourbon plus some for later (make it a good one)

And the following equipment:
  • ice cream maker

  • sauce pan

  • whisk

  • measuring cups

  • measuring spoons

  • pitcher or easy pour mixing bowl

  • rubber spatula

  • freezer proof container with lid

  • fun ice mould (optional)

Ok, now let’s get cooking!

  • In sauce pan, combine 1/2 cup of cream and all the sugar.

  • Heat slowly until sugar is dissolved.

  • Allow mixture to cool.

  • In mixing bowl, combine the rest of the cream, whole milk, vanilla, and bourbon.

  • Add cooled cream and sugar mixture to bowl and stir to combine.

  • Put mixture into the refrigerator to chill. For best results, chill overnight.

  • Churn in ice cream machine as directed. We use the Kenwood Chef ice cream maker attachment, which takes about 30 minutes to make a texture similar to soft serve ice cream.

  • Transfer ice cream to freezer safe container and, if you want, spoon some into your ice cube mould, and put into freezer to set up. Remember to use plastic or rubber when scrapping the side of your ice cream maker.

  • You can serve as regular or you can get your float on!

  • Scoop 1 or 2 scoops of the bourbon ice cream, or pop out of few of your moulds once set, into a glass.

  • Slowly pour over some root beer. Careful, it will get very foamy.

  • Add a touch more bourbon if you are feeling adventurous.

  • Serve with a paper or metal straw and enjoy!



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