Hosting a Fourth of July BBQ with Duraflame

Don’t get discouraged that 4th of July is on a Wednesday friends!

This post was sponsored by Duraflame. All opinions are my own.

Though it isn’t the most ideal time to celebrate this wonderful holiday, there is still reason to throw a party! I absolutely love this summer festivity! It’s always my favorite way to officially kick of summer and enjoy time by the lake in Montana. We always have friends in town, my dad cooks his famous ribs and we have a big dinner spread outside near the fire. When it comes to entertaining throughout the day I always focus on planning ahead as much as I can. Choosing recipes that I can make the night before, knowing that store bought pie is ok, and setting my table ahead of time. Another great hostessing item for your 4th of July party, that makes life much easier, are the Duraflame Stax Crackling logs. They are shaped like split wood, and burns with the same charred appearance and crackling sounds of a wood fire. You can easily light your fire with no need to tend to it so it’s one less thing to worry about! Plus, there is nothing better than enjoying a 4th of July bbq meal next to a cozy summer fire!

Setting your table should be easy and fun! A simple arrangement of hydrangeas and fun red and blue gingham printed plates make for a festive table setting!

When it comes to your meal, keeping things simple is the best way to go and helps you stay a relaxed hostess. BBQ chicken skewers, watermelon feta skewers and a corn and avocado salad are easy and delicious recipes to make! I love making things on skewers so you need less flatware, which makes for an easy cleanup! Lastly, the perfect way to end your meal is with grilled peaches and ice cream! Happy fourth!!

Corn and Avocado Salad

INGREDIENTS

2 Corn husks
Olive oil
Salt and pepper
1 large avocado
Baby tomatoes

DIRECTIONS

De-husk the corn and drizzle with olive oil and salt and pepper. Put on grill rotating several minutes until the kernels have some color.
In a bowl, add chopped tomatoes and avocado.
Cut the kernels off of the corn husk and add to the bowl.
Drizzle with olive oil and add salt and pepper.
Mix lightly and serve!