What's on your grill for the Fourth of July?

[Clam Digger]

For me, I'll be doing up some clams (SHOCKER!) and the usual smoked turkey. Hey, Ben Franklin wanted it to be our national bird, ya know!

[Clam Digger]

What's on your grill for the Fourth?

[ladtx]

Probably rain here in Texas.

[leda]

if mother nature decides it won’t be rain,
perhaps steaks? :)

[Clam Digger]

Ugh, that sucks!

[theDentist]

Haven’t decided yet... the freezer has chicken, salmon, a couple steaks and (the heavy favorite) ribs. I did promise the Doc I’d get rid of the ribs and steaks... ;-D

[dakine]

1 1/2” New York Strip....

[tacticalogic]

T-bones and a pork tenderloin.

[SE Mom]

Even though I’ve lived in Florida for over 20 years..I always have our traditional New England July 4th grilled salmon, new peas and potato salad. :)

[Sam's Army]

Shrimp, Wings, Bratwurst, Burgers (pre-marinated in Stubbs Beef Marinade), and Steak.

[Clam Digger]

My dad would make a marinade for pork tenderloin that was really awesome, half Kikoman soy sauce, and half texas petes hot sauce. It really tenerizes the meat and it doens’ come out really spicy-hot, for those that don’t like spicy hot stuff.

[dandelion]

You’re probably right!! Rain, rain and more rain - which means the homegrown BEEF will have to be cooked up into tasty Chili and Burgers on the range instead.

Of course there will be watermelon! But most importantly, we’re going to have to figure out how to display Flag and the colors in the middle of a rockin’ FLOOD...

[darkwing104]

Duck /S

[CholeraJoe]

Brisket! Baked beans and tater salad on the side.

[Bringbackthedraft]

Manatee steaks and Bald Eagle wings.

[Kaylee Frye]

Turkey dogs, but I’m just cooking for one thanks to the war... :( I’m not feeling all that festive this year.

[tacticalogic]

My dad would make a marinade for pork tenderloin that was really awesome, half Kikoman soy sauce, and half texas petes hot sauce. It really tenerizes the meat and it doens’ come out really spicy-hot, for those that don’t like spicy hot stuff.

I usually put them in a big ziplock bag and pour in some Italian (vinegar and oil) salad dressing and let them soak it that for 6-8 hours.

[Bringbackthedraft]

We ran out of porpoise filets.

[Clam Digger]

Thanks to you and him for your service!

[absolootezer0]

steaks, burgers, dogs, brats.. the usual.

[EGPWS]

Probably rain here in Texas.

LOL!

Sorry to hear that.

Since I had thick cut porterhouse on the grill yesterday, on Independence Day I plan on sating my palate with grill cooked "baby backs" as part of the celebration. (rain OR shine)