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 How to Grill, page 363); beer can chicken (Barbecue Bible, page 242); first-timer’s ribs (Raichlen on Ribs, page 54) and sweet potatoes roasted in the embers (How to Grill, page 392); grilled clams with chorizo (an adaptation of a recipe in BBQ USA),
and planked salmon with mustard and brown sugar (Beer Can Chicken, page 223),
and a smoke-roasted blueberry cobbler Steven developed.

Son Jake created a special cocktail for the occasion—white sangria—the recipe for which we’ll publish is the next issue of Up in Smoke. (If you’re not on the mailing list, sign up now. See “Newsletter” at left. It’s free.)

Here, Barbara shares a relaxed moment with daughter Betsy.

Of course, you don’t have to wait for the 4th of July to recreate a similar meal for your family and friends.