Here’s what’s cooking up north this 4th of July. We actually have two picnics–one for the parade, and another that evening (a family’s gotta eat, right?). I love this menu, and even though none of us is eating gluten-free right now, I’m still pleased as punch that for the most part, it is (barley in the picnic salad contains gluten, so avoid that if you’re gluten-free).

 4th of July Picnic

Tomato, Cucumber, & Mint Salad with Lemon Vinaigrette

Grilled Corn with Lime Salt
Shuck the corn and put it right on the grill for a few minutes per side (the char is delicious), then rub with a sea-salted lime wedge. No butter needed….

Baby Back Ribs Grilled with The Salt Lick BBQ Rub & Sauce
I first had this sauce in Texas years ago, and it was a game-changer. We cook the ribs in the oven for an hour on a sheet pan with a little water in the bottom, lemon juice-salt-pepper, 300 degrees, for moistness. Finish them on the grill with sauce, then serve with more sauce. The ribs are excellent without the sauce too, with a healthy seasoning of salt and pepper before they’re baked.

Carolyn Grin’s Barley Picnic Salad
Stay tuned. It’s a good one.

Fresh Mint Chip Ice Cream

Mom’s Brownies

Watermelon Wedges

And of course, fireworks. Lots of them at home, then down on the bay. Enjoy yours too, and happy summer!

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