You’d think that budgeting for your Fourth of July BBQ might mostly entail some store-bought burger patties, but hold on to your sparklers because we’ve uncovered a backyard BBQ that’s not only fit for an A-lister (literally) but comes in at under $100 dollars. We sat down with head chef and party planner Annie Campbell, of Annie Campbell Catering, for some serious BBQ inspiration. What we were expecting was perhaps a fancy hot dog station; what we got was a patriotic curation of delicious gustatory overwhelm.
Campbell’s organic farmer’s market bespoke personalized menus are continuously championed by trendsetting lifestyle brands like GOOP, Jenni Kayne, and Draper James. Amongst Hollywood A-listers, her name is passed around as a prized beloved; their favorite go-to chef when craving food fantasies that drip with magical originality. Let’s just say if we delved deeper into her guest list we might be dropping names all day, but we’ll make like ladies and let the food do the talking instead. Warning: Severe mouthwatering ahead.
The Challenge: A Fourth of July Farmer’s Market BBQ under $100 for 4-6 people
The Expert: Annie Campbell of Annie Campbell Catering
The Set-up:
“The decor is rather minimal with a few thoughtful touches of stars and stripes. For me, a BBQ is all about the food and drink.” Although her BBQ menu happens to be incredibly thoughtful, Annie says it’s a very easy prep: “The menu can be 100% prepared a day ahead, so feel free to hit the beach or a pool pre-party with your friends. Simply reheat the ribs on the grill while everyone is enjoying their second watermelon margarita. After dinner, head out to see the fireworks, or do as I do, light a few sparklers and call it a day. A great one!”
The Sips:
According to our expert, it’s safe to encourage a little BYOB spirit, especially if you’re already providing one cocktail. Ask your friends to help out by bringing two bottles of Rose and some all-American PBR’s (Pabst Blue Ribbon).
Annie’s husband, Greg, traditionally crafts cocktails inspired by the season’s finest fruits and herbs. For our BBQ, they crafted this very apropos watermelon muddle:
THE WATERMELON MARGARITA
Ingredients for simple syrup:
1 cup sugar
1 cup water
Ingredients for the cocktail:
9 ounces silver tequila
6 ounces watermelon juice
4.5 ounces fresh lime juice
4.5 ounces simple syrup
Mint garnish, optional
1 seedless watermelon
To make simple syrup: Combine the sugar and water in a saucepan on the stove. Bring to a boil over medium-high heat and stir, dissolving the sugar into the water. Let cool. Can be refrigerated for up to a month.
To make watermelon juice: Remove the rind of a seedless watermelon, cut into small pieces and juice them in a fruit/vegetable juicer. Strain the juice through a wire/mesh strainer to remove the pulp. If you don’t have access to a juicer, you can blend the watermelon in a blender or food processor. Either way, make sure to strain out the pulp.
Preparation: Mix everything together in a pitcher. Add sprigs of mint for flavor and garnish. Let guests pour over ice and enjoy!
The Savory:
Annie says baby back ribs are her BBQ “go-to favorite.” Especially this espresso-inspired recipe from Epicurious: “You just doctor up some store bought BBQ sauce with espresso powder. Also, steaming the ribs in Guinness makes the meat so tender it falls off the bones.”
BABY BACK RIBS WITH ESPRESSO BBQ SAUCE
Ingredients:
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder
Preparation:
Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in large roasting pan.
Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
BUTTERMILK COLESLAW
Ingredients:
1 small head of green cabbage, finely sliced
1 small head of red cabbage, finely sliced
1 bunch of scallions, minced
1 handful of cilantro, minced
1 teaspoon cumin seeds
1 cup buttermilk, or more, depending on the size of the cabbages
1/4 cup cider vinegar
¼ cup mayonnaise or sour cream
Kosher salt & pepper, to taste (it takes a lot!)
Preparation: Combine the scallions, cabbages, and cilantro in a bowl. Season well with salt and pepper. Drizzle with cider vinegar and massage the cabbage with your hands. Add buttermilk (without it getting too liquidy). Fold in a bit of mayonnaise or sour cream if you want a thicker consistency. Add cilantro and cumin seeds.
Tips: The coleslaw can be made a day or two in advance and kept in the refrigerator.
TOMATO, PEACH, AND CUCUMBER PANZANELLA SALAD
Ingredients:
2 yellow peaches, peeled and sliced
6 Persian cucumbers, sliced in whole discs
2 pints of cherry tomatoes, sliced in half, ideally different colors
1 small sourdough boule, cut into 1’’ cubes
1 handful of basil, torn
1 handful of mint, torn
2 shallots, sliced
3 tablespoon extra virgin olive oil, for bread
½ teaspoon Dijon mustard
3 tablespoon red wine vinegar
½ cup olive oil
Fleur de sel & pepper, to taste
To make the croutons: Heat oil in a pan and cook the cubed bread over medium-low heat for about 10 minutes, or until golden brown.
Preparation: To make the vinaigrette, combine shallot, Dijon mustard, and red wine vinegar; slowly whisk in the ½ cup of olive oil. Combine cucumbers and peaches in a bowl and toss with vinaigrette, seasoning with salt and pepper as you go. Fold in the sliced peaches and torn herbs. Season to taste.
Tips: Dressing can be made a day or two in advance and kept refrigerated.
BUTTERED CORN ON THE COB
Preparation: Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes. Butter to your delight.
The Sweets:
DIY S’MORES
Annie recommends always using Milk Chocolate Hershey’s ($4) and classic Kraft Marshmallow ($3): “Why mess with a classic?!” Arrange all the fixings on separate platters. Allow your guests to roast their own.
If you’re feeling more patriotic and ambitious…
MIXED BERRY SHORTCAKES
Split homemade biscuits in half and fill with whipped cream, fresh raspberries, blueberries, and blackberries: “In a pinch, you can do what my mom does and buy your ‘homemade’ biscuits straight from KFC.”
Patriotic Touches:
“You don’t need to mess around with flowers, it’s a BBQ! My super creative friend, Amy, once set the chicest Fourth of July table. Instead of flowers, she scattered assorted bud vases, bottles, and jars down the table amongst plenty of votive candles. Fill the vases with simple Classic American 4×6 Flag Spears ($12)”
Also, consider incorporating specialty straws like these Red White and Blue Stars and Stripe Straws ($12). “You made all the effort with the margarita it might as well look cute too!”
Finish your evening with a pre-firework sparkle of your own: No.8 Gold Sparkler ($6).
Wishing you all a spectacular Fourth of July!
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