Steven Raichlen's Barbecue! Bible

Posts Tagged ‘4th of July’

A Red, White, and Blue BBQ for a New England-Style July 4th

A Red, White, and Blue BBQ for a New England-Style July 4th

Happy July 4th! After nearly three months on the road (book tour and new book research), I’ll be home with my family. That means Martha’s Vineyard—just in time for our fantastic small town (but very big-hearted) Independence Day parade up Main Street in Edgartown, followed by fireworks over the harbor viewed from the beach. For dinner this year, we’re planning a twist on a New England classic: grill-top clambake. Traditional clambake is cooked...

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INDEPENDENCE DAY

HAPPY INDEPENDENCE DAY! Steven and Barbara, Nancy, and the staff at Workman Publishing wish you a patriotic, safe, happy, and delectable Fourth of July!

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4TH OF JULY MENU, PART 4

A 4TH OF JULY MENU, PART IV: BLUEBERRY CRUMBLEIt's the final installment of our countdown to the day when our obsession is made manifest all across the nation. Being the devoted grillers that we are, we must up the ante by grilling all the way through the menu. Time for dessert. BLUEBERRY CRUMBLE My wife Barbara has a passion for the tiny, sweet, incredibly fragrant low bush blueberries harvested in Maine at the end of July and the beginning...

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4th of July Menu, Part 3

A 4TH OF JULY MENU, PART III: RED, WHITE AND BLUE POTATO SALAD & COLE SLAW THE JOE'S STONE CRAB WAY Welcome to Part Three of our Independence Day menu. This week, we're rounding up a couple of patriotic sides--an easy vinegar-based slaw and a smoky potato salad. RED, WHITE AND BLUE POTATO SALAD Blue potatoes come to us by way of Peru (although they're now grown in the United States), and their blue hue nevers fails to delight. Many supermarkets...

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A 4th of July Menu, Part II: Lone Star Beef Ribs with Bare Bones Barbecue Sauce

A 4TH OF JULY MENU, PART II: LONE STAR RIBS WITH BARE BONES BARBECUE SAUCE On Tuesday, we kicked off our Independence Day countdown with some spicy jalapeno shrimp kabobs. This week, we're turning to the, er, meat of the matter with some of the biggest bones around. LONE STAR RIBS WITH BARE BONES BARBECUE SAUCE When it comes to ribs, Texas lies at the opposite end of the spectrum from Kansas City or Memphis. Texans prepare ribs with simple seasonings...

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A 4th of July Menu, Part I: Jalapeno Shrimp Skewers

A 4TH OF JULY MENU, PART I: JALAPENO SHRIMP SKEWERS In anticipation of July 4th, I've put together an all-star Independence Day menu--it's what we'll be grilling this summer. Not that you need an excuse to break out the grill: If you're like many of our readers, every day is grill day, 24-7-365. I'll be rolling out the recipes on Tuesdays and Thursdays over the next two weeks, so check back in for the next installments. And now (drum roll, please)...

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JULY 4TH

HAPPY JULY 4TH FROM THE RAICHLENS

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Happy Holiday

Steven, Barbara, Betsy, and Jake hope you had a terrific Fourth of July holiday. They spent theirs' doing what they always do--barbecuing. (The photos below were actually taken last year for a spread in Vineyard Style Magazine...but are typical of a Raichlen-style Independence Day celebration.) Barbara and daughter Betsy decorated the table in traditional colors. What was on the menu? Grilled corn with garlic parsley butter (see...

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Happy Independence Day

Happy Independence Day! We shared ours with a TV crew from Japan. The Tokyo Broadcasting System wanted to show how an American grilling guru spends the Fourth of July. So we staged a traditional barbecue, complete with grilled garlic bread, smoked brisket and salmon, grilled lobster, herb butter-basted grilled corn, and grilled pound with a patriotic assortment of strawberries, whipped cream, and blueberries for dessert. Our kids, chef Jake and nutritionist...

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