Forth of July
BY: LBL Team

4 Finger Lickin’ Good Fourth of July BBQ Recipes

The best BBQ recipes for Independence Day

Fourth of July is here, and that means it’s time to fire up the grill! There’s no better time to host a BBQ. Need some inspiration? Here are five finger-lickin’ Good BBQ recipes:

1. Grill-roasted pineapple

This unique dish is sure to surprise all your guests!


  • 1 ripe pineapple


  • Prepare the grill for medium-low, indirect heat
  • Place the pineapple over indirect heat and cover the grill
  • Slowly roast, turning the pineapple occasionally
  • When done the outside should be dark brown, and the flesh should be beginning to collapse under the skin — usually, it takes 2 1/2 hours
  • Let cool and then cut as desired

2. Grilled pork tenderloin

What makes this dish super yummy is the peach barbecue sauce that goes with it.


  • 4 ripe chopped peaches
  • 1 chopped garlic clove
  • 1/2 cup chopped onion
  • 1/3 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 tablespoon honey
  • 1 one-pound pork tenderloin


  • In a saucepan over medium heat, combine all ingredients except the pork tenderloin
  • Turn the heat down to medium-low and cook for 15 minutes, stirring occasionally
  • Let the sauce cool down
  • Pour the sauce into a food processor and puree until smooth
  • Place the pork tenderloin in a 1-gallon plastic bag, and pour 2/3 cup of the peach sauce into the bag
  • Toss the bag to coat the pork in the sauce
  • Place the bag in the refrigerator and allow the pork to marinate overnight
  • Store remaining sauce in a container in the refrigerator
  • Heat the grill to 350 degrees
  • Place the pork on the grill and cook, covered, for a half hour, turning every few minutes so it’s cooked evenly
  • When almost done, pour the remaining sauce over the pork, and continue to cook
  • Remove the pork from the grill, and let rest 15 minutes before slicing and serving

3. Grilled vegetables

All the vegetarians at your BBQ will thank you for these grilled vegetables.


  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried garlic powder
  • 1/8 teaspoon pepper
  • Dash salt
  • 1 pound fresh asparagus
  • 3 carrots cut in half lengthwise
  • 1 large red pepper cut into strips
  • 1 yellow squash, cut into 1/2 inch slices
  • 1 red onion cut into wedges


  • Whisk together the first seven ingredients in a small bowl
  • Place three tablespoons of the marinade in a plastic bag
  • Add the vegetables, and toss the bag to coat
  • Marinate 3 hours at room temperature
  • Grill vegetables covered over medium heat for 15 minutes or until tender, turning occasionally
  • Place the vegetables on a large serving plate
  • Drizzle with remaining marinade

4. Barbecued burgers

No summer BBQ party would be complete without burgers!


  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1/4 cup molasses
  • 2 teaspoons prepared mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon pepper
  • 1 large egg, lightly beaten
  • 1/3 cup quick-cooking oats
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1-1/2 pounds ground beef
  • 6 hamburger buns, split
  • Toppings of your choice


  • In a saucepan, combine the first ten ingredients
  • Bring to a boil, and then remove from the heat
  • Set aside one cup of barbecue sauce to serve with burgers
  • In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt
  • Crumble beef over mixture and mix well, and then shape into six patties
  • Grill, covered, over medium heat for 8 minutes on each side, basting with 1/2 cup barbecue sauce during the last 5 minutes
  • Serve on buns with toppings of your choice and reserved barbecue sauce

5. Grilled shrimp skewers with pineapple-mango salsa

This dish adds a delightful tropical twist to your Independence Day BBQ.


  • 1.5 pounds large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 3 cloves of garlic, minced
  • Zest and juice of 1 lemon
  • 1/2 teaspoon chili flakes
  • Salt and pepper to taste
  • Wooden skewers, soaked in water for 30 minutes
  • 1 cup diced pineapple
  • 1 cup diced mango
  • 1/4 cup diced red onion
  • 1 jalapeno, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt to taste


  • In a large bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, chili flakes, salt, and pepper
  • Add the shrimp to the bowl and toss to coat
  • Thread the shrimp onto the skewers
  • Preheat the grill to medium heat
  • While the grill is preheating, make the salsa: in a medium bowl, combine the pineapple, mango, red onion, jalapeno, cilantro, lime juice, and salt
  • Stir until well combined and set aside
  • Place the shrimp skewers on the grill
  • Grill for 2-3 minutes on each side, or until the shrimp are opaque
  • Remove the shrimp skewers from the grill and serve with the pineapple-mango salsa on the side
  1. “32 BBQ Recipes That’ll Make You Feel Like a Pitmaster,” Taste of Home, n.d.
  2. “60+ Grilling Recipes for an Epic Summer Cookout,” Country Living, May 8, 2018.
  3. “80 of Our Favorite Grilling Recipes for (Almost) Everything,” Bon Appetit, August 8, 2017.


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