It doesn’t matter what the occasion in my house, it’s all about the food in the end. How we celebrate is by cooking. In my hometown, that means grilling various cuts of pork.
There’s the locally famous (no other city or town does this as a matter of course) household staple, sliced pork butt nicknamed “pork steaks” just to make them sound fancy. Since the cut of meat is really rather fatty, they are grilled on low with a cider vinegar and water baste. Once they’re done, they are smothered in sauce. Maull’s is the go to if you’re on a budget, but local joints like Bogarts, Pappy’s, Sugarfire and more sell their sauces in the grocery store.
Of course, you can always make your own.
And then, there is the St. Louis style rib. As one writer put it once, they’re manicured. The skirt is cut from the rack, and then they are grilled low and slow over a period of hours, only to be steamed for a bit at the end so that they slide off the bone. (Literally, put one in your mouth, and pull out a bare bone the meat just falls off. My Godfather is a master of the art.) Of course, they must be smothered in sauce.
And then there’s the kabobs. I grabbed my recipe file to get my recipe and it’s not there. 😣 So, I’ll have to try to recreate it, but I remember it was chicken breast chunks, olive oil, honey, ginger and garlic for the marinade, and you put it on the skewers alternating with onions, sweet peppers, pineapple and mushrooms. Sort of like this:
We also grill bratwurst from a local maker and chorizo from family recipe that’s classified, do fresh corn on the cob, watermelon, oil and vinegar slaw (not every year), sour cream cucumbers and more.
So, what are your favorite summer recipes for the Fourth of July? Every celebration needs a good spread. How do you do it?