How to grill for the Fourth of July

Chef Jamika Pessoa joins "GMA3" for a cooking demo as we head into the busy Fourth of July weekend.
5:06 | 06/28/22

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Transcript for How to grill for the Fourth of July
>>> WELCOME BACK TO "GMA3," EVERYBODY. FOURTH OF JULY, HOLIDAY WEEKEND AROUND THE CORNER SO WE NEED TO FIRE UP THE GRILL. BUT THERE'S A CAVEAT HERE. >> YES. >> HERE WITH SOME SURPRISING DISHES THAT CAN HELP YOU UP YOUR GRILL GAME. PLEASE WELCOME, OF COURSE, THE CO-HOST OF "THE GOOD DISH" CHEF JAMIKA PESSOA. >> WHAT ARE WE DOING HERE? >> WE'RE NOT DOING PROTEINS TODAY BECAUSE I FEEL LIKE PEOPLE ARE USING THEIR GRILLS BUT THERE'S AN ARRAY OF THINGS THAT THEY'RE SLEEPING ON WHAT YOU DIDN'T REALIZE YOU COULD PUT ON THE GRILL. THAT'S WHAT WE'RE DOING TODAY. ADD IT TO YOUR BARBECUE CHICKEN AND RIBS AND STUFF. THIS IS CALLED THE ULTIMATE GRILLED FRUIT COCKTAIL. SO ANY FRUIT THAT YOU LIKE. WE HAVE APPLES, PINEAPPLE, MAIN GO, WATER MELON, CUT IT INTO ONE INCH, ONE AND A HALF INCH THICK CUBES PAT IT DRY AND PUT IT ON THE GRILL. IT'S GOING TO CARAMELIZE IT, THAT SEALS IN THAT NATURAL SWEETNESS STARTS TO COME OUT. WE ARE ADDING SO MANY DIMENSIONS OF THINGS GOING ON HERE WITH THIS FRUIT. >> I'VE GRILLED PINEAPPLES PLENTY OF TIME BUT OTHER THINGS I'M WORRIED ABOUT IT GETTING MUSHED. >> YOU CUT IT IN THICK CUBES AND THEN CHILL IT DOWN AND THEN MAKE THE COCKTAIL. WE'RE BUILDING AMM MOJITO, BUT U DON'T HAVE TO ADD THE RUM. IT'S OPTIONAL. >> SHE SAID THE RUM IS OPTIONAL. >> YOU KNOW WHO YOU'RE TALKING TO. >> TJ, AFTERHOURS YOU AND I PARTY TOGETHER. WE HAVE FRESH MINT. I DON'T WANT YOU TO CHOP IT, IT TURNS BROWN WHEN YOU TOSS IT, SO TEAR IT. I LOVE TO SERVE IT IN COCKTAIL GLASSES. YOU'VE SEEN IN THE SOUTH YOU PUT A LITTLE SALT ON YOUR WATERMELON. >> YES. >> THAT GIVES THAT BURST OF FLAVOR AND BRINGS OUT THE SWEETNESS. I LIKE TO SERVE THIS POOL SIDE. YOUR GUESTS ARRIVE, GIVE THEM A COCKTAIL, THAT'S THERE TOO. >> I LOVE IT. >> COLESLAW ON THE GRILL. >> YOU DIDN'T KNOW YOU COULD DO THAT? >> I DID NOT KNOW THAT. >> WHY NOT. GRILLING THE CABBAGE IN ITSELF. I LIKE THE WAY THE GREEN LOOKS. CUT THEM IN WEDGES AND KEEP THE STEM INTACT, THAT'S KEEPING IT TOGETHER. BRUSH IT WITH OLIVE OIL. IF YOU HAVE THE BARBECUE SPICE RUB THAT YOU LOVE TO USE, THAT GRANDPAREN GRANDPA PUT TOGETHER, PUT THAT ON HERE. WHAT WE CREATED IS TEXTURE. YOU GET A SMOKINESS IF YOU PUT IT ON THE OUTDOOR GRILL. NOT COOKING IT THROUGH. JUST ONCE YOU HEAR THE SERE, YOU GET THE COLORS PULL IT OFF. >> JUST A MINUTE OF -- >> A MINUTE OR TWO. IF YOU WANT TO ADD MORE FLAVORS, GRILL PEPPERS, CARROTS AND THEN DRESSING, IT'S TYPICALLY MAYONNAISE AND WHATNOT. I'M ADDING BARBECUE SAUCE TO MY DRESSING. WHATEVER BRAND YOU LIKE, THAT'S WHAT YOU USE. ALSO A LITTLE MAYONNAISE. ALL RIGHT. AND THEN, OF COURSE, YOU HAVE TO HAVE THE VINEGAR. >> YEAH. >> AND THE SUGAR. I'M FROM THE SOUTH SO WE ADD SUGAR TO EVERYTHING. THERE WE GO. ADD A LITTLE SALT AND PEPPER INTO THAT AS WELL AND TOSS IT IN WITH YOUR DRESSING. TOSS IT WITH YOUR COLESLAW, GIVE IT A WHIRL. SEE THAT. >> CHOPPED JUONNONS ON TOP. PUT IT ON A PULLED PORK SAND WHICH, AMAZING. BAN NANAS FOSTER. YOU HAVE YOUR BANANAS SLICE IT THICK, AND THEN POUND CAKE. OF COURSE, TRADITIONAL DESERT, YOU HAVE THE RUM, IT FLAMES UP. DESTRUCT IT, PUT IT ON THE GRILL YOU SEE HOW YOU GET THE TOASTY GRILL POUND CAKE GOING ON. ADD THE RUM OR NOT. FINISH IT OFF WITH ICE CREAM. I MADE EXTRA SO YOU CAN DRIZZLE UNTIL YOUR HAND GETS TIRED. YOU GOT TO FOLLOW ME ON SOCIAL MEDIA. >> ALL RIGHT. >> I LOVE IT. >> REALLY, REALLY CREATIVE AND YUMMY. THAT BANANAS FOSTER LOOKS AMAZING. >> YOU HAVE TO TRY THIS. >> I WILL. >> AND YOU WERE RIGHT NO PROTEIN. I BELIEVE IN YOU. >> THANK YOU. FOR TODAY'S RECIPE GO TO

This transcript has been automatically generated and may not be 100% accurate.

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