We’re going to be more traditional this week. In the U.S., it’s high summer, and the Fourth of July is Sunday. That means picnics, grill-outs, barbecues and pitch-ins for many of us. So whether you’re staying home or getting together with others, you’ll be covered. The traditional southern Carolinian Pulled Pork is typically slow-smoked. My version gives you a quicker option using ribs if you’re really in a hurry, but has a traditional Carolina Piedmont vinegar-based sauce. Or if your day includes hours of playing Frisbee/swimming/having fun outside, you can certainly do the traditional picnic shoulder version. This version serves 6, but just buy a larger shoulder if you’re feeding more people.
Then there’s the classic Barbecued Chicken. I have this sized for 10. If you need to swap the day you make it, feel free. It doesn’t take as long as the pulled pork, but is still relaxed enough that while you’re grilling it, you can put up your feet, sip something nice and enjoy your guests. The Burger Bonanza also feeds a crowd, but is a bit less traditional with its three different fillings: Fiesta, Greek and Mediterranean. Switch these three around as needed for your holiday weekend meals. There’s also slaw and fauxtato salad recipes, but make sure you have some slaw ready when you do the pulled pork—it’s tradition to serve the slaw on top of it! To top off your Glorious Fourth, try the Wave the Flag Cheesecake, made with fresh, seasonal berries!
We’ll fill out the week with a couple of salads: a fun BLT for those of us for whom the sandwich is a favorite; a French-style salad that uses tuna (but isn’t like American tuna salad); steak tacos, and a Sicilian-inspired grilled fish kabob meal.
