The Ultimate Irish 4th Of July Barbecue Guide
With July fast approaching, it’s time to start planning for the 4th of July weekend celebrations! Despite the unpredictable Irish weather, there’s no reason why we can’t embrace the spirit of this American holiday with a fantastic barbecue filled with the finest Irish meats. Here at Butcher.ie, we are eagerly anticipating a weekend filled with good company, delicious food, and hopefully some sunny spells.
As we gear up for the festivities, our team at Butcher.ie has curated a selection of mouth-watering recipes to elevate your 4th of July spread. From succulent meat dishes that are sure to impress your guests, to refreshing side salads and pasta creations, we have all the culinary inspiration you need for a memorable celebration.
We want to extend our sincere gratitude to our loyal customers for their continued support. As you gather with your loved ones to mark this special occasion, we hope our recipes add an extra touch of flavour and enjoyment to your festivities. Here’s to a fantastic 4th of July weekend filled with good food, great company, and lasting memories. Thank you for being part of the Butcher.ie family – let’s make this celebration one to remember!
Picanha with Mustard and Pepper Sauce
Product : https://butcher.ie/shop/beef/picanha-joint/ or https://butcher.ie/shop/beef/picanha-steak/
To begin preparing the Picanha with mustard and pepper sauce, fire up the barbecue to a medium-high heat. While the grill is heating up, gather your ingredients to make the delicious sauce from scratch. The tangy mustard and aromatic pepper will perfectly complement the succulent beef. Get ready to embark on a culinary journey that will tantalise your taste buds with every bite. Let’s get grilling!
Ingredients:
– 1 kg Picanha steak
– 2 tablespoons olive oil
– Salt and pepper to taste
*For the Mustard and Pepper Sauce:*
– 2 tablespoons Dijon mustard
– 1 tablespoon wholegrain mustard
– 1 teaspoon black pepper, freshly ground
– 1 teaspoon white pepper, freshly ground
– 1 teaspoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 200ml beef stock
– 100ml double cream
Instructions:
- Preheat the barbecue to a medium-high heat.
- Season the Picanha steak with salt and pepper, and rub with 2 tablespoons of olive oil.
- Place the Picanha on the barbecue and cook for about 6-8 minutes on each side, or until desired doneness is reached. Remove from heat and let it rest for a few minutes.
- While the Picanha is cooking, prepare the Mustard and Pepper Sauce. In a saucepan, heat 1 teaspoon of olive oil over medium heat.
- Add the chopped onion and minced garlic to the pan and sauté until softened, about 3-4 minutes.
- Stir in the Dijon and wholegrain mustards, black pepper, and white pepper. Cook for another minute.
- Pour in the beef stock and simmer for about 5 minutes, allowing the sauce to reduce slightly.
- Stir in the double cream and continue to simmer for another 2-3 minutes until the sauce thickens.
- Once the Picanha steak has rested, slice it against the grain into thick slices.
- Serve the Picanha slices drizzled with the Mustard and Pepper Sauce on top.
Enjoy your delicious Picanha with Mustard and Pepper Sauce!
Beef Short Ribs in Apricot BBQ Sauce
Product: https://butcher.ie/shop/beef/short-beef-ribs/
Indulge in a mouthwatering dish of Beef Short Ribs in a delightful Apricot BBQ sauce. Begin by marinating succulent short ribs in a tantalising blend of herbs and spices, before grilling them to perfection on the barbecue. Meanwhile, whip up a sweet and tangy Apricot BBQ sauce using fresh apricots, Worcestershire sauce, and a hint of honey. Let the ribs bask in this luscious sauce as they simmer to tender perfection. Serve alongside a refreshing salad for a truly unforgettable dining experience.
Ingredients:
– 1.5 kg beef short ribs
– 200g dried apricots, chopped
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 400g tomato passata
– 4 tbsp brown sugar
– 2 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Olive oil
– Chopped fresh parsley, for garnish
Instructions:
- Preheat your barbecue to a medium-high heat.
- Season the beef short ribs with salt and pepper and drizzle with olive oil. Place the ribs on the barbecue and cook for about 5-7 minutes per side, or until nicely browned. Remove from the heat and set aside.
- In a saucepan, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the chopped apricots, tomato passata, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper to the saucepan. Stir well to combine.
- Simmer the sauce for about 15-20 minutes, stirring occasionally, until the apricots are soft and the sauce has thickened.
- Once the sauce is ready, place the beef short ribs back on the barbecue. Brush them generously with the apricot BBQ sauce, and continue to cook for another 10-15 minutes, basting with more sauce as needed.
- Once the ribs are cooked to your desired level of doneness, remove them from the barbecue and let them rest for a few minutes.
- Serve the beef short ribs hot, garnished with chopped fresh parsley. Enjoy this delicious and flavourful dish with your favourite barbecue sides!
Enjoy your delicious Beef Short Ribs in Apricot BBQ Sauce!
Meatball Sliders
Product : https://butcher.ie/shop/beef/beef-meatballs/
For these delicious Meatball Sliders, we’re mixing up a tangy and flavourful sauce that will take them to the next level. The secret to this sauce is a blend of sweet and savoury ingredients, all simmered together on the barbecue to create a mouth-watering glaze. The meatballs are then smothered in this delightful sauce, adding a burst of yummy goodness with every bite. Perfect for a summer BBQ, these Meatball Sliders are sure to be a hit with friends and family alike!
Ingredients:
– 500g minced beef
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
– 1 can (400g) of chopped tomatoes
– 2 tbsp tomato paste
– 1 tbsp balsamic vinegar
– 1 tbsp honey
– 1/2 cup beef stock
– 1 tbsp Worcestershire sauce
Instructions:
- Preheat the barbecue to a medium-high heat.
- In a bowl, mix together the minced beef, chopped onion, minced garlic, dried oregano, dried basil, paprika, salt and pepper. Shape the mixture into small meatballs.
- Heat the olive oil in a large saucepan over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
- Add the chopped tomatoes, tomato paste, balsamic vinegar, honey, beef stock, and Worcestershire sauce to the saucepan. Stir well to combine.
- Bring the sauce to a simmer, then reduce the heat and let it simmer for about 15-20 minutes, or until the meatballs are cooked through.
- Toast the slider buns on the barbecue until slightly golden.
- Place a meatball on each slider bun and top with a spoonful of the homemade sauce.
- Serve the Meatball Sliders hot and enjoy the deliciousness of the homemade sauce paired with the smoky flavour from the barbecue!
Bavette Steak Salsa Fresca
Product: https://butcher.ie/shop/beef/bavette-steak/
Indulge in a taste sensation with our Bavette Steak Salsa Fresca recipe. Begin by grilling the succulent Bavette steak to perfection on a smoky barbecue, allowing the flavours to mingle and intensify. Meanwhile, whip up a zesty salsa fresca from scratch, blending fresh tomatoes, onions, and herbs in perfect harmony. The vibrant colours and tantalising aromas will transport you to a Mediterranean paradise. Serve the juicy steak alongside the refreshing salsa fresca for a truly unforgettable meal. Enjoy the delicious fusion of flavours as you savour each bite, making every moment a celebration of culinary delight.
Ingredients:
– 500g Bavette steak
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper to taste
For the Salsa Fresca:
– 3 ripe tomatoes, diced
– 1 red onion, finely chopped
– 1 green chilli, finely chopped
– Juice of 1 lime
– Handful of fresh coriander, chopped
– Salt and pepper to taste
Instructions:
1. Preheat the barbecue to a medium-high heat.
2. In a small bowl, mix together the olive oil, paprika, garlic powder, salt, and pepper. Rub this mixture all over the Bavette steak, ensuring it is evenly coated.
3. Place the seasoned steak on the barbecue and cook for 3-4 minutes on each side for medium-rare, or longer if desired. Remove from the heat and let it rest for a few minutes before slicing.
4. While the steak is cooking, prepare the Salsa Fresca. In a mixing bowl, combine the diced tomatoes, chopped red onion, green chilli, lime juice, and fresh coriander. Season with salt and pepper and mix well.
5. Once the steak has rested, slice it against the grain into thin strips.
6. Serve the sliced Bavette steak with a generous portion of the Salsa Fresca on top. Enjoy this delicious and fresh dish with your favourite side dishes.
7. Optional: You can also serve the Bavette Steak Salsa Fresca with warm tortillas or a side of roasted sweet potatoes for a complete meal.
Enjoy your Bavette Steak Salsa Fresca cooked to perfection on the barbecue with the zesty homemade salsa fresca!
Hotdog Green Peppers Smoked Cheddar with Crispy Onions
Product : https://butcher.ie/shop/pork/frankfurter/ or https://butcher.ie/shop/pork/bavarian-sausages/
The Hotdog Green Peppers Smoked Cheddar with Crispy Onions recipe is a delightful twist on the classic hotdog, perfect for an outdoor barbecue. Juicy hotdogs are topped with vibrant green peppers, rich smoked cheddar, and crispy onions for a burst of flavour in every bite. Cooked on the grill to perfection, this recipe will surely be a hit at any gathering. Get ready to enjoy a mouth-watering dish that combines the smokiness of cheddar with the crunch of onions, all balanced by the freshness of green peppers. It’s a truly delicious treat that is sure to impress your guests!
Ingredients:
– 4 beef hotdog sausages
– 1 green pepper, sliced
– 100g smoked cheddar cheese, shredded
– 1 onion, thinly sliced
– 4 hotdog buns
For the marinade:
– 2 tbsp olive oil
– 1 clove of garlic, minced
– 1 tsp Worcestershire sauce
– Salt and pepper to taste
Instructions:
- Preheat the barbecue to medium-high heat.
- In a bowl, mix together the olive oil, minced garlic, Worcestershire sauce, salt, and pepper to create the marinade.
- Place the sliced green peppers in the marinade and toss to coat evenly. Let them marinate for about 15 minutes.
- Grill the marinated green peppers on the barbecue until they are tender and slightly charred. Remove from heat and set aside.
- Grill the hotdog sausages on the barbecue until they are cooked through and have nice grill marks.
- In a small pan, heat some oil over medium heat and add the thinly sliced onions. Cook, stirring occasionally, until the onions are golden brown and crispy. Remove from heat and set aside.
- Toast the hotdog buns on the barbecue until lightly golden.
- To assemble the hotdogs, place a grilled sausage in each bun. Top with the grilled green peppers, shredded smoked cheddar cheese, and crispy onions.
- Serve the Hotdog Green Peppers Smoked Cheddar with Crispy Onions hot off the barbecue and enjoy this delicious and flavourful twist on a classic hotdog!
New York Style Steak Sandwich
Product : https://butcher.ie/shop/beef/ribeye-steak/ or https://butcher.ie/shop/beef/dry-aged-angus-striploin-steak/
Indulge in a delectable New York Steak Rib Eye sandwich that perfectly marries succulent meat with charred onions, peppery arugula, and a velvety homemade garlic aioli. Cooked to perfection on the barbecue, this recipe will tantalise your taste buds with its tender meat and vibrant flavours. Let the sweet onions play against the peppery arugula, while the creamy aioli adds a rich, garlicky touch. A true culinary delight that will elevate your sandwich game to a whole new level.
Ingredients:
– 2 Rib-eye steaks (about 250g each)
– 4 slices of crusty bread
– 1 large red onion, sliced
– 2 handfuls of arugula
– 2 cloves of garlic, minced
– 1 egg yolk
– 1 teaspoon Dijon mustard
– 150ml olive oil
– Salt and pepper to taste
– Olive oil for grilling
Instructions:
- Preheat your barbecue to medium-high heat.
- Season the Rib-eye steaks generously with salt and pepper on both sides.
- Place the red onion slices on a grill tray and drizzle with olive oil. Grill for about 5-7 minutes until they are charred and softened. Remove from the barbecue and set aside.
- Place the Rib-eye steaks on the grill and cook for about 3-4 minutes per side for medium-rare, or longer if desired. Remove the steaks from the grill and let them rest for a few minutes before slicing.
- While the steaks are resting, prepare the garlic aioli. In a bowl, whisk together the egg yolk, minced garlic, and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously until a thick and creamy sauce forms. Season with salt and pepper to taste.
- Slice the crusty bread and toast it lightly on the barbecue.
- To assemble the sandwiches, spread a generous amount of the garlic aioli on each slice of bread. Top with the sliced Rib-eye steaks, charred onions, and a handful of arugula.
- Serve the New York Steak Rib-eye sandwiches with extra aioli on the side for dipping. Enjoy with a cold beverage of your choice.
This delicious and flavourful sandwich is a perfect combination of juicy steak, sweet onions, peppery arugula, and creamy garlic aioli, making it a great choice for a barbecue meal.
Barbecue Sides
Creamy Macaroni and Cheese
Ingredients:
– 300g macaroni
– 50g butter
– 50g plain flour
– 500ml milk
– 200g cheddar cheese, grated
– 100g mozzarella cheese, grated
– 1 tsp mustard powder
– Salt and pepper to taste
– A pinch of nutmeg
– Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the macaroni in a large pan of boiling salted water according to the packet instructions until al dente. Drain and set aside.
2. In a separate pan, melt the butter over low heat. Add the flour and whisk continuously for 2 minutes to make a roux.
3. Gradually whisk in the milk, ensuring there are no lumps. Cook for a few more minutes until the sauce thickens.
4. Add the cheddar and mozzarella cheese to the sauce and stir until melted and smooth.
5. Stir in the mustard powder, nutmeg, salt, and pepper.
6. Preheat the oven to 180°C (350°F).
7. Combine the cooked macaroni with the cheese sauce, mixing well to coat all the pasta.
8. Transfer the mixture to a baking dish and spread it out evenly.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
10. Remove from the oven and let it sit for a few minutes before serving.
11. Garnish with chopped parsley before serving.
Enjoy this indulgent and creamy macaroni and cheese as a comforting meal on its own or as a side dish to complement your favourite barbecue dishes.
Cheddar, Bacon & Pea Pasta Salad
Product: https://butcher.ie/shop/bacon/american-style-breakfast-bacon/
Ingredients:
– 300g pasta
– 100g cheddar cheese, grated
– 100g bacon, chopped
– 100g peas
– 1 red onion, thinly sliced
– 2 handfuls of arugula
– 2 tablespoons olive oil
– Salt and pepper to taste
For the dressing:
– 3 tablespoons mayonnaise
– 1 tablespoon Greek yogurt
– 1 clove of garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the pasta in a large pot of boiling salted water according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large frying pan, cook the bacon until crispy. Remove from the pan and set aside on a paper towel.
3. In the same pan, add the peas and cook for a few minutes until heated through. Remove from heat and set aside.
4. In a separate frying pan, heat the olive oil over medium heat. Add the sliced red onions and cook until caramelised, about 10-15 minutes. Set aside.
5. In a small bowl, mix together the mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper to make the dressing. Adjust seasoning to taste.
6. In a large mixing bowl, combine the cooked pasta, cheddar cheese, crispy bacon, peas, caramelised onions, and arugula. Pour the dressing over the salad and toss to combine.
7. Serve the Cheddar, Bacon & Pea Pasta Salad chilled or at room temperature. Enjoy!
Grilled Peach Salad
Ingredients:
– 4 ripe peaches, halved and pitted
– 100g arugula
– 50g feta cheese, crumbled
– 50g walnuts, toasted
– 1 tbsp honey
– 2 tbsp balsamic vinegar
– 3 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the barbecue to medium heat.
2. In a small bowl, whisk together the honey, balsamic vinegar, and olive oil to make the dressing. Season with salt and pepper.
3. Place the peach halves on the barbecue, cut side down, and grill for about 3-4 minutes until charred grill marks appear. Flip them over and grill for an additional 2-3 minutes.
4. Remove the peaches from the barbecue and let them cool slightly.
5. In a large salad bowl, toss the arugula with the dressing until evenly coated.
6. Place the grilled peaches on top of the arugula.
7. Sprinkle the crumbled feta cheese and toasted walnuts over the peaches.
8. Drizzle any remaining dressing over the salad.
9. Serve the grilled peach salad immediately as a delicious and refreshing summer dish.
Enjoy this unique and flavourful grilled peach salad that combines the sweetness of the peaches with the tanginess of the dressing, the creaminess of the feta cheese, and the crunch of the toasted walnuts. It’s the perfect dish to impress your guests at your next barbecue!
Homemade Coleslaw
Ingredients:
– 1/2 small green cabbage, finely shredded
– 1 large carrot, peeled and grated
– 1 small red onion, thinly sliced
– 2 spring onions, finely chopped
– 1/4 cup mayonnaise
– 2 tbsp Greek yogurt
– 1 tbsp apple cider vinegar
– 1 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the shredded cabbage, grated carrot, sliced red onion, and chopped spring onions.
2. In a separate bowl, mix together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the coleslaw dressing.
3. Pour the dressing over the vegetables and toss until everything is well coated.
4. Cover the bowl with plastic wrap and let the coleslaw chill in the fridge for at least 30 minutes to allow the flavours to meld together.
5. Serve the homemade coleslaw as a delicious side dish to accompany your New York Steak sandwich Rib eye or any barbecue meal.
Enjoy your creamy and flavourful homemade coleslaw!
Cheddar Bacon Ranch Corn
Product: https://butcher.ie/shop/bacon/american-style-breakfast-bacon/
Ingredients:
– 4 ears of fresh corn, husked
– 100g bacon, diced
– 100g cheddar cheese, grated
– 30ml ranch dressing
– Salt and black pepper to taste
– Fresh chives, chopped for garnish
Instructions:
1. Preheat your barbecue or grill to medium-high heat.
2. In a frying pan, cook the diced bacon until crispy. Remove from the pan and set aside.
3. Place the ears of corn on the barbecue and grill, turning occasionally, until the kernels are slightly charred and tender, about 10-12 minutes.
4. Once the corn is cooked, remove from the grill and let it cool slightly before handling.
5. Cut the kernels off the cob and place them in a large bowl.
6. Add the crispy bacon, grated cheddar cheese, and ranch dressing to the bowl with the corn. Season with salt and black pepper, and toss everything together until well combined.
7. Transfer the corn mixture to a serving dish and garnish with freshly chopped chives.
8. Serve the Cheddar Bacon Ranch Corn hot as a delicious and flavourful side dish alongside your favourite barbecued meats or sandwiches.
Enjoy this indulgent and savoury twist on classic corn on the cob with an Irish flair!
Penne Vodka
Ingredients:
– 300g penne pasta
– 1 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 200ml double cream
– 100ml vodka
– 400g tin of chopped tomatoes
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese, to serve
Instructions:
1. Cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
3. Pour in the vodka and let it simmer for a few minutes to cook off the alcohol.
4. Stir in the chopped tomatoes and dried basil. Season with salt and pepper.
5. Let the sauce simmer for about 10 minutes, allowing it to thicken slightly.
6. Reduce the heat to low and pour in the double cream. Stir well to combine.
7. Add the cooked penne pasta to the sauce and toss to coat evenly.
8. Serve hot, sprinkled with grated Parmesan cheese.
Enjoy your creamy and indulgent Penne Vodka pasta with a side of New York Steak sandwiches, topped with sweet charred onions, peppery arugula, and creamy homemade garlic aioli. Perfect for a delicious and satisfying meal!
