Rachael Ray’s July Fourth barbecue tips. Yum-o!
- Last Updated: 12:30 AM, July 1, 2012
- Posted: 10:27 PM, June 30, 2012
Ahamburger made out of meat on a bun with nothing, as every Ron Swanson, “Parks and Recreation” sitcom fan knows, is a winning dish. But on a day that calls for marching bands, flags and fireworks, food should follow with equal flair. Fortunately for us, Rachael Ray — the queen of pared-down technique but kicked up flavor — makes dressing up a Fourth of July barbecue as easy as watching a parade.
“[A burger] is a casual food that’s affordable, accessible and fun,” says Ray, whose 200-plus recipe cookbook, “The Book of Burger” ($24.99, Atria Books) is out now. With her guidance we’ve broken down the basics to take your patties from everyday to holiday.
* BROOKLYN BEER CHILI SLIDERS
with Smoky BBQ Sauce, Oil-and-Vinegar Slaw and Sweet ’n’ Spicy Pickles
MAKES 12 SLIDERS
Sweet ‘n’ Spicy Pickles:
2 cups white balsamic or cider vinegar
½ cup sugar
2 teaspoons sea salt
1 teaspoon black peppercorns
1 large garlic clove, halved
2 bay leaves
1 small fresh red chile, sliced
4 Kirby cucumbers, sliced 1/0-inch to 1/4 inch thick
½ small red onion, thinly sliced a few sprigs fresh dill
1 teaspoon mustard seed
1 teaspoon coriander seed
1⁄2 pound red cabbage, shredded
1⁄2 small red onion, very thinly sliced
3 tablespoons cider vinegar
3 tablespoons vegetable oil
Kosher salt and pepper
SMOKY BBQ SAUCE:
1 cup good-quality ketchup, such as OrganiHeinz
2 large cloves garlic, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
1½ tablespoons cider vinegar
1 teaspoon smoked sweet paprika
Coarsely ground pepper
2 pounds ground beef chuck
¼ cup Worcestershire sauce
1 teaspoon dried marjoram or Mexican oregano
1 teaspoon dried thyme
2 tablespoons ancho chile powder
½ cup Brooklyn Ale or other beer of choice
Grill seasoning, such as McCormick Montreal
Steak Seasoning, or kosher salt and coarsely ground pepper
Vegetable oil or olive oil, for drizzling 12 slider rolls, split
Make the pickles: Bring the vinegar, ⅓ cup water, the sugar, salt, peppercorns, garlic and bay leaves to a boil in a small saucepan. Reduce the heat to low and simmer 5 minutes.
Put the chile, cucumbers, onion and dill in a small food storage container and sprinkle in the mustard seeds and coriander seeds. Pour the hot brine over the pickles. Cool, cover and chill overnight, shaking every once in a while.
Make the BBQ sauce: In a small saucepan, combine all sauce ingredients and cook over medium-low heat to thicken and combine flavors, 15 to 20 minutes.