The Cowboy Cook's 4th of July Barbecue



  • 2 Cups of Mayonnaise or Miracle Whip (if you like things a little zippier)
  • 1/4 Cup white vinegar
  • 1/3 Cup sugar
  • 1 Tablespoon creamy horseradish
  • Salt and pepper to taste
  • 1/2 head white cabbage
  • 1/2 head red cabbage
  • 1/2 pound salad shrimp


  1. Chop the cabbage into fine slivers.  Mix together the mayonnaise/Miracle Whip, sugar, vinegar and creamy horseradish for the dressing.   Add salt and pepper to taste.
  2. Mix together the dressing and the cabbage and refrigerate for about 30 minutes.  Add the shrimp approximately 5 minutes before serving.

Note: You can adjust the zip in the dressing by adding more vinegar and/or horseradish.

Cheater Beans


  • 2-28oz cans of baked beans (I prefer Bush Beans, original or Maple flavored)
  • 3/4 cup brownulated sugar (you can use regular brown sugar if you wish)
  • 4 oz. chopped cooked bacon
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon A-1 steak sauce
  • 1/3 cup chopped onions


  1. Drain the sauce from the beans, rinse under water and place in a Pyrex baking dish.
  2. Add the brownulated sugar, bacon, Worcestershire, A-1, and onions. Mix well. (Optional: For additional zing you can add horseradish, pepperoncini juice, or mustard. I like a little zip in my baked beans, so personally I like the juice from pepperoncini peppers).
  3. Bake at 275 degrees for 2 ½ -3 hours.

Note: I put three to four strips of cooked bacon on the top of the beans for the last 1-1/2 hours.

Tips for Grilling Burgers

A couple of tips when grilling your burgers, don’t press the spatula down on your patties on the grill, you press out all those yummy juices and a dry burger is the only thing you'll achieve.  An easy way to time your burger flipping is to watch for the juices to rise on the top side, flip them over, and grill the other side for a few more minutes.


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