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Grill Dads July 4th Recipes

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Grill Dads July 4th Recipes


August 22, 2018

Hatch Chili Smash Burgers


2 Pounds – 75/25 ground beef (chuck and short rib blend)
8 – Martins Potato Rolls
16 – Thin slices mozzarella cheese
1 C – Mexican Crema
1 C – Chopped Mexican scallions
8 – Large iceberg lettuce leaves.

Hatch Chili Chili:

4 – Serrano chilies
4 – Anaheim chilies
2 – Poblano chilies
10 – Tomatillos, husks removed
2 C – Roasted hatch chilies (we had to use canned)
10 – Garlic cloves
1 – White onion, minced
2 C – Chicken stock
¼ c – Chopped cilantro
2 T – Olive oil
1 – Lime, juiced

To make the Hatch Chili Chili:

Blister tomatillos and garlic in hot cast iron skillet until dark. Roast fresh chilies over an open flame or grill until charred. Place grilled chilies in a paper bag and roll it closed so the peppers steam themselves. Once cooled remove skins and roughly chop. Pulse tomatillos and chilis in a food processor. Sauté onions and blistered garlic in a large skillet over medium high heat w/olive oil. When the onions are soft, add chilies and tomatillos – salt and pepper to taste. Add stock and lime juice, bring to a simmer and reduce for 10 minutes. Using a stick blender, blend the ingredients to a course consistency. Add cilantro and place on low heat.


Portion ground beef into eight ¼ pound meatballs. Toast buns and set aside. Heat a cast iron skillet on medium high and place the burgers (leaving room for smashing). Leave the burgers alone until juices start to bubble where the meat is touching the skillet. Using a firm metal spatula smash each burger down to ¼” thickness. Season with salt and pepper.

When you can see the juices start to bubble flip the burger. Quickly sprinkle with salt and pepper then add a slice of cheese, ¼ cup of the chili, and top with a second piece of cheese.

When cheese begins melting, approximately two minutes, remove and place on a bottom bun with a piece of iceberg lettuce. Drizzle with crema, top with scallions and put the top bun on. Consume with favorite hot sauce and Mexican lager.

Bacon Wrapped Queso Dogs

8 – Premium hot dogs (1/4 pound)
8 – Slices of thin bacon
8 – Hot dog buns
1 C – Mexican chorizo
4 C – Shredded Oaxacan cheese (sub mozzarella if it isn’t available)
1 C – Chopped white onions
1 C – Chopped parsley


Wrap the hot dogs with one slice of bacon and use toothpicks to keep the bacon in place.

In a cast iron skillet, cook the chorizo over medium heat. Remove and drain onto a paper towel, leaving enough of the oil to coat the pan (including the sides). Place the cheese in the pan and top with chorizo.


You will need a hot grill (500º) set up for both direct and indirect heat. Place the cast iron skillet and hot dogs on direct heat. Turn the hot dogs every minute and when the bacon fat starts to render and once it starts to flame up move them to indirect heat. Keep the lid closed as much as possible.

When the bacon is cooked and the cheese is bubbling you are ready to go.

Place each dog in a bun. Using two large spoons get a spoonful of queso and wrap/twist the other spoon then place it on the hot dog. Repeat until the desired amount of cheese is added. Add a few onions and pinch of parsley. Serve and enjoy.

Got extra queso? Hide it in the kitchen with some tortillas and keep it all for yourself.

S’Mores Eggrolls

10 – Eggroll wrappers
1 – Bag of large marshmallows
1 – Bag of semi-sweet chocolate chips (one cup reserved for ganach)
1 ½ C – Crushed graham crackers
1 C – Water
¾ C – Heavy cream
Vegetable oil for frying (enough to have three inches of oil in your fryer or dutch oven)
Powdered sugar

To make egg rolls:

Lay an eggroll wrapper flat on the counter. Place three large marshmallows, two tablespoons each of chocolate chips and crushed graham crackers. Using a basting brush (or your finger) brush the edges with water. Fold side corners in, then the bottom corner, and roll. Place on a baking sheet lined with parchment paper. Repeat until all ten are done. You can do these in advance if you place a damp towel on top to keep the wrappers from drying out.

Refrigerate for an hr before frying in 325 degree oil.

Heat oil to 325º.

To make ganache:

Heat cream in a glass bowl in the microwave until it is very hot. Remove and add the chocolate chips. Stir until smooth. Pour into a squeeze bottle and set aside.

To cook eggrolls:

Once oil reaches 350 degrees, place 2-3 egg rolls into the oil (use spider spoon to be safe). Cook 3-4 minutes until it golden. Remove and place on a tray with a cooling rack and place in a warm oven until all are cooked.

Place on a tray then drizzle with ganache and add pinch of graham crackers with a dash of powdered sugar.

WARNING: Do not serve these to people you aren’t fond of, whoever eats these will keep coming back to your house for more.

Red/White/Blue Layered Drink

1 cup frozen strawberries
1 cup watermelon chunks, frozen
2 tablespoons fresh lime juice (about 2 limes)
2 tablespoons white rum
1 tablespoon sugar
1 cup ice cubes

1 cup coconut sorbet
1/4 cup rum
2 tablespoons fresh lime juice (about 2 limes)
1 cup ice cubes

1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize
1/4 cup fresh lime juice (about 4 limes)
2 tablespoons blue curacao liqueur
2 tablespoons white rum
2 tablespoons sugar
2 cups ice cubes

Begin by making the red layer: Put the frozen strawberries, watermelon, lime juice, rum, sugar and ice in the carafe of a blender. Blend until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.

For the white layer: Rinse out the blender and add the coconut sorbet, rum, lime juice and ice. Blend until thick and smooth. Transfer to another large measuring cup or small bowl and place in the freezer while you make the final layer.
For the blue layer: Rinse out the blender and add the passion fruit liqueur, lime juice, blue curacao, rum, sugar and ice cubes. Blend until slushy and there are no chunks of ice left.

Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the white layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the blue layer over the second layer in each glass.
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