4th of July BBQ, An Online Cooking Class
It’s officially backyard BBQ season in the 12T studio celebrating America’s independence day with not just three recipes this week, but four! A grill focused class on some recipes that may inspire so new foods on your grill, but keeping some old classics in the mix just amping them up a notch.
In this class:
Alabama BBQ Sauce
Arizona Sonoran Hot Dog
Grilled BBQ Chicken Legs
Watermelon Corn Salad
Watch the Class Below:
More About the Class:
We’re grilling spice rubbed chicken legs that we are glazing in a delicious Alabama white BBQ sauce that we make from scratch. The chicken legs are butterflied to create more pockets of tender chicken, bone-free! SO good! We’re making another amazing entrée from Tucson, Arizona. It’s a bacon-wrapped hot dog in a toasted brioche bun with a specific group of toppings that all work beautifully. It seriously blew us away! Last but not least we’re making a refreshing watermelon salad inspired by grilled elote with a creamy Mexican crema, salty cotija cheese, and fresh cilantro. A delicious menu to throw a great backyard party to enjoy fireworks.
The Menu:
Alabama BBQ Sauce
Arizona Sonoran Hot Dog
Grilled BBQ Chicken Legs
Watermelon Corn Salad