What are you cooking this weekend?

by Marisa McClellan, Posted Jul 3rd 2008 @ 4:00PM

grilled t-bone steak with salt and pepper

The 4th of July weekend is a time designed perfectly for picnics and cookouts. There's really no better way to celebrate the nation's independence than by firing up the grill and cooking up some burgers, dogs, chicken drumsticks or ribs. I personally don't have big plans to do much in the way of grilling (not having any outdoor space will do that to a person), I have been invited to a couple of picnics and will be throwing together a red potato salad with an olive oil and vinegar dressing, and a creamy coleslaw with purple and green cabbage.

I want to know what the rest of you are cooking this weekend. What's going on your grill, in your picnic baskets or out on the buffet? How do you handle vegetarian and gluten-intolerant guests? And most importantly, how are you ending the meal?

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Filed Under: Holidays
Tags: 4th of July, 4thOfJuly, barbecue, outdoor eating, OutdoorEating, picnics, summer, summer grilling, SummerGrilling

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Reader comments (Page 1 of 1)

7-03-2008 @4:25PM JMForester said... My weekend, actually my vacation, started today. I have friends coming to visit for a week, including fellow blogger Joe Distefano. I have been making Moroccan braised lamb shanks with dried plums and preserved lemon, and an African spiced rice pilaf for tonight. I started preparing this meal three weeks ago by making a jar of preserved lemons. Tomorrow will be rib-eye steaks and seasonal veggies from the farmers market. Saturday will be assorted local seafood and lobsters. Sunday we're going out to eat.
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7-03-2008 @11:10PM Alex Falk said... I am working, and my girlfriend is in London for the next 5 weeks.
So I am probably not cooking much, at least in the elaborate kind of cooking I do on my days off.

Some Chuck Eye steaks, are the most likely, I'll get some veggies, like dandelion greens to eat with it, and probably a spicy curried rice, or pasta.

"How do you handle vegetarian and gluten-intolerant guests?"
They don't get invited. :D
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7-04-2008 @11:14AM Big John said... I host a barbeque every year for my friends, and this year I decided to do it this weekend (Saturday, actually). I expect about 30 people to show up, and here is the menu:

24 pounds of chicken, marinated for 4-6 hours in orange juice, crushed pineapple and sage
10 pounds of ground round, transformed with my mom's burger recipe into 20ish burgers
36 kosher hot dogs, will most likely make some onion-red sauce stuff that has been floating around here lately
Ton of pasta salad (not looking forward to making this)
Chips! My local supermarket had buy one, get one bag of Doritos so I filled up.

Simple stuff, but should be crowd-pleasing all around.
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7-04-2008 @9:38PM Alex Falk said... OK, so I lied.
Pulled braised pork on Cibatta.
Orange zest, garlic(lots), cumin(lots and lots) salt, orange juice, pepper, onions and some pino gris, chili powder, paprika, and red chili flakes.

A healthy squirt of Tapitio hot sauce too.

Seared, then tossed in the oven with the rest of it, waiting now for it to be done.
Garlic mayo Aioli for the cibatta.
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