Around the World on the Kettle: USA

In our Around the World tour of International Cuisine on the Kettle, of course we had to come back home to the good ol' USA in honor of July 4th celebrations from Sea to Shining Sea!  

Thankfully, this year our gatherings can be a little more normal, though we’ve got a menu that’s anything but! And on the Kettle, your Grillmaster is no longer relegated to an off corner, he’s center stage with all the fun!

Fourth of July Menu over Open Fire

All-American Cookout Menu

Grilled Shrimp Salad Rolls – see below

Red, White, and Blue Potato Salad –  see below

Grilled Corn on the Cob

And of course, there’s still room for the Classics…

Grilled Hot Dogs

Watermelon Slices

Red, White, and Blue Popsicles

After the evening winds down, it’s the perfect time to put your bare feet up and take in the fireworks show!


 Cook on the Kettle July 4th`


Grilled Shrimp Salad Rolls

1 pound, Large Shrimp

¼ cup (1 stalk) Celery, finely chopped

¾ cups mayo

1 teaspoon Hostess Provisions Pickled Shrimp Seasoning

Juice of ½ Lemon

8 brioche hot dog buns

Green leaf lettuce (optional)

Tomato slices (optional) 

Peel and devein the shrimp, removing the tails.  Season with salt and pepper and coat with a drizzle of oil.  Skewer the shrimp on to skewers and place in the fridge until the kettle is ready to grill. 

Grill shrimp and then set aside to cool to room temperature.

In a bowl, mix together cooled grilled shrimp, celery, mayo, and Pickled Shrimp Seasoning.  Squeeze in lemon juice and continue to mix until the shrimp are coated in mayo.  Serve immediately or let the flavors of the salad marinate in the fridge for a few hours or overnight.

Serve on toasted buns with lettuce, tomato, and a pinch of Pickled Shrimp Seasoning


Red, White, and Blue Potato Salad 

Parboil the potatoes (barely fork tender)

Toss with olive oil and place on skewers on the Grill.

Grill until tender, remove from skewers and toss with thin, shredded red onion and a whole grain Dijon mustard and red wine vinaigrette. (You can make this dressing from scratch or add the mustard to a store brand red wine vinaigrette.) 

Garnish with herbs of choice, e.g., chives, parsley, basil, oregano

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