It's time to celebrate the United States' birthday with beach games, family time and of course some good barbecue. (For our non-meat eaters, it's a great time to grill up some veggies and experiment with meat-substitute recipes.)
While we polled readers for their cooking tips and recipes, we turned up empty-handed. Never to fear, Patch also reached out to a local expert, Dan Marguerite of Wilmette's Backyard BBQ Store, for one of his favorite meals and grilling recommendations.
When it comes to being a chef worth kissing, Marguerite's words of wisdom were simple.
"Always use a thermometer, let the coals get good and white, and pre-heat your gas grill if you're using one," he said.
Check out the recipe below, and add your own advice in the comments below!
Buffalo Chicken Breast Sandwiches
From NFL Gameday Cookbook
6 Boneless chicken breast halves
Your favorite BBQ rub
1 cup Frank’s Red Hot Sauce
¼ cup melted butter
6 sandwich rolls
1 ½ cups crumbled blue cheese
1 cup finely chopped celery
Prepare the grill for direct-medium heat. Season the chicken with the rub. Grill for about 5 minutes per side or until the internal temperature reaches 160 degrees. Remove the chicken to a plate.
In a medium bowl mix together the hot sauce and melted butter. Dip each chicken breast in the hot sauce mixture and transfer to a rack to drain for just 1 minute. Put chicken on the roll and top with an equal portion of blue cheese and celery.
Makes 6 servings