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