Digging into the Culinary History of the 4th of July Part 2-Recipes

This is the second part of a series about the culinary history of the 4th of July.

In the previous post we were talking about Pig Roasts. Here is a great recipe for Black Beans and Rice for your next pig roast. If a whole pig is not your bag, I included a recipe from Emeril for lip smacking ribs.


The following recipe serves 150.


6 pounds uncooked black beans

1 bunch celery, finely chopped

12 to 15 carrots, finely chopped

2 large onions, finely chopped

1/3 cup ground cumin

3 bay leaves

2 ham hocks or other flavorful bones, optional

2 tablespoons dried thyme

2 tablespoons ground black pepper

Uncooked rice


In an 8-gallon soup kettle, saute onions, celery, carrots and ham hocks until onions are translucent but not browned. Add black beans and continue to saute for another couple of the beans are just soft enough to eat, but not falling apart. minutes. Fill kettle halfway with water. Add cumin, thyme, pepper and bay leaves. Cook this mixture with a very gentle boil, stirring occasionally, until

Add half the amount of rice compared with the mixture in pot. (If you have 4 quarts of mixture in the kettle, add 2 quarts of uncooked rice.)

Remove the kettle from the heat and let stand until rice is tender. Remove bay leaves and ham hocks. Season to taste with salt and pepper. If you want a little more zip, chop up your favorite peppers and add to the mixture when you first start to saute.



2 full racks of 3/down pork spare ribs

3/4 cup Essence (recipe follows), more if needed

3 tablespoons granulated sugar

2 slabs baby back ribs

2 cups white vinegar

2 tablespoons Tabasco sauce

3 tablespoons brown sugar

Dash of Worcestershire sauce

Salt and fresh black pepper

Prepare the charcoals according to the directions on the grill for slow barbecuing. In a mixing bowl, combine the Essence with the sugar. Blend thoroughly. Season the spare ribs entirely with the Essence mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill.

Place the ribs on the grill and cook for about 3 hours, turning occasionally. Remove the ribs from the grill and slice. Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, Tabasco and brown sugar together. Season the sauce with Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours. sauce over

Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs every 15 minutes. Remove the ribs from the grill and slice.

Emeril’s Essence Creole Seasoning (also referred to as Bayou Blast):

2-1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Makes 2/3 cup.


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One Response to Digging into the Culinary History of the 4th of July Part 2-Recipes

  1. Deb says:

    Oooh, you have to try these recipes using Sustainable Sourcing’s pink salt HimalaSalt! That will UP the flavor so much, you won’t believe it! Really. Here’s their website: https://secure.sustainablesourcing.com And THANK YOU for sharing these yummy recipes—esp. the Duo BBQ Ribs. I need to make these!!! :-)

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