Chicken, ribs and tri-tip for your July 4th barbecue

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Even if you haven’t celebrated 4th of July in the past, I’m willing to bet that everyone – fed up with being inside for a year – is either going to throw a barbecue or feverishly looking for an invite. Everyone wants to be outdoors, get together with friends, and enjoy great food.

To help you out, I’ve developed half a dozen new barbecue sauces that use leftover quarantine alcohol to complement their flavors. Keep these tasty sauces on hand all summer long to make entertaining outdoors easier. (And check out our video where I ask LA Times Today presenter Lisa McRee and the inspiration for these recipes, to try them all).

Along with those sauces, you’ll want to have at least one of these summer staples on hand next weekend to use as a canvas for the sauces. Then you will be ready to feed your guests, both the planned ones and the surprise visits.

Pork ribs, drenched in a sweet and sticky sauce, are a barbecue staple, but instead of complicating the flavors, try this recipe, which embellishes store-bought Chinese ribs sauce to add a flavorful shell to the ribs. meat.

In the beef world, you can go easy with a tri-tip marinated in garlic and black pepper, grilled to perfection over coals, or try this slowly smoked brisket, smeared with dried chili peppers and served with a spicy salsa pibil.

If you prefer chicken, My Dry Spice Rubbed Bird is a cinch to make and watch yourself on the grill while you grab a couple more beers. And while this is just “barbecue” in name, I love making a pan of New Orleans buttery barbecue shrimp on the real grill so the shrimp are infused with its smoky essence.

Whichever path you take, keep it simple and enjoyable so that you can enjoy the party with your guests, who are more interested in being around you and each other than in criticizing the menu.

BBQ pork ribs

Chinese rib sauce is diluted with rice wine and sweetened with honey for a sticky, sweet sauce that pairs well with simple pork ribs. The recipe is baked but works even better on the grill. Brush the ribs with the sauce during the last 20 to 30 minutes of cooking to keep it from scorching.
Get the recipe.
Cooking time: 1h15.

Ultimate Tri-Tip

The Santa Maria-style tri-tip is the unofficial barbecue cut from California, where it’s traditional to cook it over coals and serve it with pinquito beans. A quick-cooking cut compared to ribs or brisket, the tri-tip is best marinated in lots of garlic and salt and served lightly charred on the outside while being lightly rare on the inside so that it remains tender.
Get the recipe.
Cooking time: 50 minutes, plus 3 hours of marinade.

La Sandia Breast

A mixture of ancho chili powder creates a spicy crust on this brisket, served with pibil salsa to cut through the beef’s richness. Prepare the rub and salsa a few days in advance so that the heavy lifting is done when it comes to baking and smoking the brisket.
Get the recipe.
Cooking time: 2 hours.

Butterfly chicken with dry spices

The spices here form the basis of a classic dry barbecue. But if you don’t have one or two, just leave them out; the chicken will always taste good. Salt is the only important seasoning here, as it helps extract moisture from the skin, making it extra crisp in the oven or grill.
Get the recipe.
Cooking time: 1h15.

Louisiana barbecue shrimp

Lots of cayenne pepper, butter, garlic and Worcestershire sauce spice up the sauce for these good finger-licking shrimp. Place the pan on a hot grill and prepare the dish on the outside to give the shrimp a smoky flavor.
Get the recipe.
Cooking time: 20 minutes.


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