4th of July BBQ

This year my whole family came out to Utah for 4th of July. We through a BBQ taking advantage of our smoker that we got for Christmas Smoking up a giant Ham and Beef Jerky for us. Along with Grilling up some Burgers all served along with 2 salads and 2 dips. The 2 Salads were a BCT Pasta Salad and a strawberry salad with the The Lettuce part of the BLT being replaced with carrots and celery hence the bCt. And of course we have homemade salsa and a ranch veggie dip.

Here's a Picture of our Spread (minus the burgers that were still on the grill at this point)

Smoked Ham

Ingredients:

Spiral Cut Ham

Smoke Rub (equal parts Sugar - Salt - Chili Powder)

Apple Wood and Hickory Wood Chips

Directions:

1) Pre Heat Smoker to 200 Degrees and add wood chips

2) While Smoker is Heating up rub Ham with the Smoke Rub

3) Cook for about 4 hours or until ham reaches internal Temp of 170 - switching out wood chips about ever hour 

Smoked Beef Jerky

Ingredients:

1-2 pounds Thin Cut Beef cut into strips

2 tsp salt

1 tsp chili powder

1 tsp onion powder

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp pepper

1/4 cup soy sauce

1 beer

Directions:

1) Marinate Beef Jerky Overnight 

2) Smoke at 200 degrees for 2-4 hours 

Kicked Up Homemade Salsa

Ingredients:

28oz can of tomatoes drained

4 whole jalapenos (canned)

1/4 of an onion

1 1/2 teaspoons garlic salt

1/2 teaspoon salt

1 teaspoon cumin

1/2 teaspoon sugar

2 teaspoons lime juice

Trade Joe's Smoked Ghost Chilies 

Directions:

1) Drain the can of tomatoes

2) Cut the tops off of the jalapenos

3) Throw all the ingredients in the blender or food processor and blend

4) When serving Top with a few twists of the Trader Joe's Ghost Chili

Strawberry Salad

Ingredients:
Spring Mix
Strawberries
Mozzarella Cheese
Balsamic Vinaigrette

Directions:
1) Chop up strawberries and cheese into bite size pieces
2) Add to Spring Mix
3) Top with Balsamic Vinaigrette

BCT Pasta Salad 

Ingredients:
3 cups uncooked pasta
1 1/4 cup Mayo
1/4 cup Greek Yogurt
1 cup Tomatoes
1 Cup Bacon (cooked and crumbled)
1/2 cup grated carrots
1/2 cup celery (sliced)
1 tsp Salt
1 tsp Pepper

Directions:
1) Cook Pasta According to Package Directions
2) Add all ingredients but tomatoes and celery then place in the fridge to cool
3) Top with Tomatoes and Celery before serving

Ranch Veggie Dip

Ingredients:

1 cup Sour Cream

2 Cups Cottage Cheese

1 Ranch Packet

Directions:

The night before serving (or a few hours ahead) Mix all Ingredients together then let sit in the fridge - the longer it sits the better it tastes