They get me when the first veterans march by. World War Two vets, white-haired but proud, followed by the men and women who served in Korea, Vietnam, the Gulf, and now Afghanistan and Iraq. Then comes a real Fife and Drum Corps in Revolutionary War garb, their snare drums rattling you to attention.
It’s the Independence Day parade in Edgartown, Martha’s Vineyard. I’ve celebrated July 4th in a lot of places (including overseas), but there’s nothing like a small town parade to make you feel patriotic.
This Independence Day marks another celebration for the Raichlen family (which includes all our hardworking friends at Maryland Public Television, Resolution Pictures, Workman Publishing, and of course our own Nancy, Erin, and Molly Kay from barbecuebible.com). We just launched season 3 of Project Smoke on Public Television. And I’ve just completed the tour for my new book Barbecue Sauces, Rubs, and Marinades.
To celebrate, we’re planning a star spangled menu of Project Smoke and Barbecue Sauces, Rubs, and Marinades hits. Nashville hot wings to get the party off to an electrifying start. And grill-blackened tuna with Cajun remoulade to pay homage to one of America’s great regional cuisines. The fireworks continue with our main course: Monroe Country pork steaks. (They call for one of my favorite new meat cuts—pork shoulder steaks—ask your butcher to cut them for you from a whole Boston butt.) To round out the meal, we’ll serve coconut grilled corn (made with sweet Martha’s Vineyard corn) and invigorating horseradish coleslaw.
Dessert? That’s easy! A red, white, and blue masterpiece of grilled pound cake with fresh berry salsa and smoked whipped cream.
From all of us here at barbecuebible.com, we wish you a happy and safe July 4th.
Nashville Hot Wings
This unbeatable recipe serves 6-8 as an appetizer, and can be doubled as necessary. Be sure to also double your napkin supply—the buttery cayenne baste is sure to call for reinforcements.
Grill-Blackened Tuna with Cajun Remoulade
You can use a plancha or cast iron skillet to sear these tuna steaks to perfection. Served with the recommended Cajun Remoulade, this dish may just steal the show.
Monroe County Pork Steaks
Start with 2 pounds of pork shoulder steaks (blade steaks) or thin-cut pork chops, and bring in the heat by basting with the spicy vinegar dip. Gluttons for punishment can spoon additional sauce onto their plate for serving.
Coconut Grilled Corn
This grilled corn with sweet and salty flavors is an exciting Asian-inspired twist on traditional summer fare. Holding an important position as sidedish to the other menu items, this corn will help cut the heat of the pork and wings.
Horseradish Coleslaw (Creamy with Poppyseeds)
A simple coleslaw side dish rounds out the spread. This year, re-imagine your traditional coleslaw with invigorating horseradish and poppyseeds.
Grilled Pound Cake with Smoked Whipped Cream
A red, white, and blue pound cake is the perfect dessert for any 4th of July celebration. Topped with smoked whipped cream to give it a memorable finish.