The 4th of July has always been an exciting time for me! A few years ago I would have built my hickory fire and stayed up all night tossing them into the smokehouses where I was cooking pork shoulders. Now I just get out of bed every two hours and add more charcoal and hickory pieces to the fire. Over the years I have learned to keep things simple and enjoy the holidays.

First of all, let us never forget what we are celebrating! It was the signing of the papers that proclaimed the independence of some small colonies from England. This was no small thing because by signing such a document, he automatically sealed the fate of those who participated in such a mutiny. Give Us Liberty did, but not without great sacrifice on the part of many over the years. As has been said time and time again, “Let Freedom Ring”!

Tip number .01

Since I’m going to be smoking meat for the fourth, let’s start with a smoker grill. Start with a clean top grill. Remove any rust and meat residue from your last cookout and wash with a good degreasing dishwashing liquid. Bacteria from a dirty grill can be pretty nasty, so take a few minutes and do it right!

If there are ashes left in the charcoal container, discard them before filling with new charcoal. The charcoal has to breathe and the ashes suffocate the flames. Clean the water container and add fresh water. I always cover the bowl with aluminum foil so I can easily remove excess water and fat.

Point number .02

When I’m cooking popsicles, I give them a liberal layer of salt and pepper at the beginning, along with a red pepper seasoning. After the coals start to turn gray, I put the meat on the grill and leave it alone. It’s not rocket science to cook a nice barbecue in the backyard. Remember, every time you take the lid off the grill, you lose some heat.

I wait until the second or third time I add charcoal to place the water-soaked hickory pieces in the fire pan. Too much smokiness makes the meat taste like the pig was caught in a forest fire, so wait a bit before you start throwing the wood.

Now the best part of the barbecue. When the meat has been cooking for about 8 hours, it is time to start adding sauces to your liking. It is not a difficult thing to do. Simply use the thicker red or vinegar-based sauces you prefer. I use both, although thick red sauces will burn if you put them on too soon.

Point number .03

This year I will have two smokers; one for the pork shoulders and one for the pork ribs. I will grill the ribs about 6-7 hours after the shoulders. They will only take a few hours to cook, so don’t rush! Make sure both ribs and shoulders are done! The easy way to tell is to pick them up with a fork. If the meat falls off the bone, it’s done. With pork shoulders, the meat is done when a meat thermometer reads 180 degrees when inserted into the middle of the shoulder.

Point number .04

Have fun! Don’t think of this as a job because it isn’t! Just remember that all side dishes can be prepared while the meat is cooking. If there’s room, I’ll put corn in the husk with the meat a couple hours before meal time. Experiment with food. Baked beans and potato salad are the stables of any barbecue, but you can be as creative as you like.
Usually someone else will volunteer to do the secondary elements. If you have eaten their food before and like it, recruit them for that task. That’s what I do. I make an easy job look hard to get out of the really hard work of preparing everything else!