GroundFloor Media & CenterTable Blog


We thought it would be fun to ask GFM team members to share some of their favorite July 4th recipes. What I learned from this simple request is that the recipe that each person provided, might say something about their personality. What do you think?

Alexis: Amish Macaroni Salad

Amy: Watermelon Pizza
Take a watermelon and cut it into large ring like a flat pizza, about 1 ½” inch thick. Place thinly sliced bananas and strawberries for toppings. Add blueberries and shaved coconut. Then slice.

Barb: Wisconsin Beer Brats

  • 1 package Johnsonville brats
  • 2 bottles/cans of beer (cheapest, most undrinkable beer you have in the fridge)
  • 1 large onion
  • ½ cup water

Bring the beer, water, onions & brats to a slow boil. Let the brats simmer for a few minutes. Remove from brat bath and toss on the grill until lightly browned. Remove from grill, slice open down the middle (not all the way through) and add finely chopped raw onions. Serve in a lightly toasted bun with sauerkraut, spicy brown mustard and a cold beer.

Ben: Patti LaBelle’s Mac & Cheese +  My Great-Grandma’s Meatloaf

Mac & Cheese

  • 1 T vegetable oil
  • 1/2 C (2 oz) shredded Monterey Jack
  • 1 Ib. macaroni
  • 1 C (8 oz) Velveeta, small cubes
  • 1 stick plus 1 T butter
  • 2 C half-and-half
  • 1/2 C (2 oz) shredded Muenster cheese
  • 2 large eggs, lightly beaten
  • 1/2 C (2 oz) shredded mild Cheddar cheese
  • 1/4 t. seasoned salt
  • 1/2 C (2 oz) shredded sharp Cheddar cheese
  • 1/8 t. ground black pepper

Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
Melt 8 tablespoons (1stick) of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.


  • 1 to 1-1/2 lb ground beef
  • 4 T ketchup
  • 1 C dry bread crumbs
  • 1/2 C milk
  • 1 medium onion, chopped
  • 1 t. salt
  • 1 egg
  • 1/4 t. pepper

Mix well ’til blended, shape into loaf.


  • 4 T vinegar
  • 4 T brown sugar
  • 2 T worcestershire
  • 1/2 C ketchup

Mix, cook to a boil. Lower heat and simmer for a few minutes. Pour over loaf.
Bake meatloaf at 325-350 degrees for about 1 hour.

Serve together with some sort of vegetable. Best paired with an American pale ale, brown ale or ESB. Enjoy.

Now take two TUMS and watch “Here Comes Honey Boo Boo”… AMERICA!

Carissa: Brownie {& Fruit} Kebabs

Gil: Gil’s Famous North Carolina, via Boulder, Pulled Pork

North Carolina Pulled PorkBrownie-Kebab1-jpg

For the rub (optional)

  • 1 tablespoon mild paprika
  • 2 teaspoons light brown sugar
  • 1 1/2 teaspoons hot paprika
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt

For the barbecue

  • 1 Boston butt (bone-in pork shoulder roast; 5 to 6 pounds), covered with a thick (1/2 inch) layer of fat
  • Vinegar Sauce
  • 10 to 12 hamburger buns
  • North Carolina–Style Coleslaw

1. If using the rub, combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Wearing rubber or plastic gloves if desired, rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8.

If not using the rub, generously season the pork all over with coarse (kosher or sea) salt and freshly ground black pepper; you can start cooking immediately.

2. Set up the grill for indirect grilling and place a drip pan in the center.
If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
If using a charcoal grill, preheat the grill to medium-low and adjust the vents to obtain a temperature of 300°F.

3. When ready to cook, if using charcoal, toss 1 cup of the wood chips on the coals. Place the pork shoulder, fat side up, on the hot grate over the drip pan. Cover the grill and smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature on an instant-read meat thermometer reaches 195°F, 4 to 6 hours (the cooking time will depend on the size of the pork roast and the heat of the grill). If using charcoal, you’ll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 1/2 cup per side every time you replenish the coals. With gas, all you need to do is be sure that you start with a full tank of gas. If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.

4. Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes.

5. Wearing heavy-duty rubber gloves if desired, pull off and discard any skin from the meat, then pull the pork into pieces, discarding any bones or fat. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and 1/8 to 1/4 inch wide. This requires time and patience, but a human touch is needed to achieve the perfect texture. If patience isn’t one of your virtues, you can finely chop the pork with a cleaver (many respected North Carolina barbecue joints serve chopped ‘cue). Transfer the shredded pork to a nonreactive roasting pan. Stir in 1 to 1 1/2 cups of the vinegar sauce, enough to keep the pork moist, then cover the pan with aluminum foil and place it on the grill for up to 30 minutes to keep warm.

6. To serve, mound the pulled pork on the hamburger buns and top with coleslaw. Let each person add more vinegar sauce to taste.

Jeremy: Trash Can Punchdsc3555-e1399676649723

  • 1 trash can
  • 2 bottles Everclear
  • 2 bottles vodka
  • 12 cans Hawaiian Fruit Punch
  • 12 oranges
  • 1 watermelon
  • 1 lb. strawberries
  • 2 bunches of grapes
  • 12 apples

Wash out a trash can (optional), mix the punch and the alcohol. Cut the fruit up and add them to the mix. Let set for at least 1 hour (the longer it sits the stronger the fruit gets). Call a cab for anyone who eats more than a few pieces of fruit.

Jim: Licko’s Homemade Vanilla Ice CreamGrilled-Zucchini-Nachos-7

  • Two quarts half-and-half
  • 1/2 pint heavy cream
  • 1/5 cups white sugar
  • Four teaspoons vanilla extract
  • One pinch of salt.

Combine all ingredients in a hand-cranked, wooden ice cream maker. Crank for a good 20-30 minutes with salted ice. Add fresh berries when complete.

Two main rules:

1. It won’t taste good if its not hand-cranked
2. If you don’t take a turn at the crank, you don’t get any ice cream

Jon (via Tori, GFM’s baking queen): Red, White and Blue Cookie Bark; Buttery Blueberry Cobbler; Firecracker Red White and Blue Cake

Laura: White wine

Ro: Grilled Zucchini Nachos

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