07/04/13 12:19pm

What’s Cooking for the Fourth of July?

Sadly spit-roasted cuy is not on today's menu.

Sadly spit-roasted cuy is not on today’s menu.

Happy Fourth of July everybody! As a summer baby I grew up with family barbecues with sausage and peppers as well as the American favorites, hamburgers and hot dogs. These days I know that what my family was really doing at all those birthday parties was grilling, not barbecue. In barbecue circles I’m known as Joey Deckle, after the most exquisite cut of the brisket. Lately though I’ve been getting into whole hog.

As for grilling my tastes have grown more exotic over the years. I am partial to succulent spit-roasted guinea pig, an Ecuadorean specialty. Later this evening I’ll be going to a barbecue that will feature hamburgers and hot dogs as well as Southeast Asian style marinated pork neck.

So here’s what I’d like to know. What’s on your Fourth of July menu? Are you keeping it traditional, or doing something  a little more exotic? Tell me in the comments or hit me on the Twitter, @JoeDiStefano.

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