It's time to ready, aim and fire up those grills, y'all. The Fourth of July is, by far, the most popular day of the year for Americans to do their cooking outdoors. According to the Hearth , Patio & Barbecue Association , 54% of grill owners plan to brave the flames on July Fourth. All those hot dogs, burgers, briskets and ribs are sure to be the star of the show, but it takes more than meat to make a barbecue spread a success.
In addition to tasting light and refreshing, it adds a welcome burst of verdant color to any barbecue spread. 1 pound green beans, washed and trimmed 1 package grape or cherry tomatoes, halved Salt and pepper, to taste 1/4 cup Agave-Lime Vinaigrette or dressing of choice 1/4 cup slivered almonds, toasted 1/4 cup grated Cotija cheese Instructions: In a large pot of boiling water, blanch the beans until they turn a bright green and are just starting to get tender, 2-3 minutes.
Taste Team Guadalupe BBQ Co. Oscar Smith BURGER BLISS Ro-Tel Americans Andrew Samia Paul Stephen Mexican Paul Stephen Mike Sutter Paul Stephen Blue Cheese Salt Joey Ty Machado Roma Stan Hays Seguin San Antonio Hearth Woodlawn Lake Park Zesty Black-Eyed Peas South Texas Mexican Dutch Fourth Of July Top 10 Barbecue Zesty Black-Eyed Peas James Beard Award Operation BBQ South BBQ BOOM! Lime Vinaigrette Let The Backyard BBQ Bible
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