Grill, Baby, Grill!

 

The Top 3 Independence Day Recipes That’ll Blow Your Taste Buds to Fireworks-Level Joy

Ah, the Fourth of July. A day for American flags, questionable fireworks decisions, and sweating in your backyard while asserting dominance over your grill like a seasoned backyard general. It’s not just about grilling—it’s about grilling with purpose. So put on your stars-and-stripes apron, crank up Springsteen, and let’s cook like freedom depends on it.

Here are the top three absolute must-grill recipes for Independence Day according to our grillmasters at Draper DNA. Spoiler alert: you’re about to be the culinary hero this country deserves.

1. The Founding Fathers Flank Steak with Whiskey Marinade

(Because what’s more American than red meat soaked in brown liquor?)

What You Need:

• 2 lbs flank steak

• 1/2 cup bourbon (the more patriotic, the better)

• 1/4 cup soy sauce

• 1/4 cup brown sugar

• 3 garlic cloves, minced

• 2 tbsp Dijon mustard

• Black pepper and salt to taste

• Optional: a bald eagle feather for stirring (just kidding, it’s illegal and unsanitary)

Instructions:

1. In a bowl (or a freedom-infused Ziploc bag), mix bourbon, soy sauce, brown sugar, garlic, mustard, and a liberal pinch of black pepper.

2. Add your flank steak and marinate for at least 4 hours—or overnight if you’re the type of person who plans ahead. (Good for you.)

3. Grill over high heat for 4–5 minutes per side for medium rare. Let it rest for 10 minutes because even meat deserves a break on a national holiday.

4. Slice thin against the grain (this is not the time to rebel, trust me), and serve with pride.

Pro Tip: Serve it with grilled corn and a stern but loving lecture about respecting the grill.

2. Lady Liberty’s Loaded Grilled Chicken Thighs

(A little spicy, a little sweet—like America itself.)

What You Need:

• 2.5 lbs boneless, skinless chicken thighs

• 1/2 cup BBQ sauce (bonus points for homemade)

• 2 tbsp hot honey (or regular honey + a dash of hot sauce)

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• Salt and pepper

• 1 beer for you (optional, but recommended)

Instructions:

1. Mix paprika, garlic powder, salt, and pepper, and rub those thighs like you mean it.

2. Fire up your grill to medium heat and lay those beauties down.

3. Grill 6–7 minutes per side. Don’t move them too much—you’re grilling, not babysitting.

4. In the last few minutes, baste with the BBQ/hot honey combo. Watch for flare-ups—those are drama you don’t need today.

5. Remove when juices run clear and the skin has that sticky, caramelized shine that says “I know what I’m doing.”

Pro Tip: Serve on a bun, in a taco, or solo with a side of fireworks. And maybe a napkin or six.

3. Red, White & Bleu Bacon Burgers

(Because democracy tastes better with cheese and pork fat.)

What You Need (Per Burger):

• 1/3 lb ground chuck (80/20—fat is flavor, not failure)

• Salt and pepper

• 2 slices thick-cut bacon

• 1 oz crumbled bleu cheese

• Tomato, lettuce, red onion (if you’re feeling virtuous)

• Toasted brioche buns

• Ketchup and mustard (or mayo, if you’re feeling French and reckless)

Instructions:

1. Form beef into loose patties. Don’t overwork it—this is a grill party, not a corporate review.

2. Season well. Salt, pepper, boom.

3. Grill patties over medium-high heat, flipping once (and only once), about 4 minutes per side.

4. Cook bacon to crispy perfection. Either on the grill or stovetop—do not skimp.

5. When the burgers are nearly done, pile on the bleu cheese so it melts into glorious beefy crevices.

6. Assemble with your favorite toppings and shout “’Murica!” for full effect.

Pro Tip: Serve with grilled sweet potato fries or a stack of confused vegetarians trying to reconsider their life choices.

Final Thoughts from the Grillmaster’s Chair

Grilling on the Fourth isn’t just a tradition—it’s an act of edible patriotism. These recipes are battle-tested, crowd-approved, and designed to make your guests forget about Aunt Linda’s jello salad ever happening. Whether you’re team charcoal or propane, just remember: grill safely, season boldly, and never trust a man who flips his steak more than once.

Now go forth and feed this great nation.