The Best 4th of July Picnicking & Fireworks

[SHELBYDOG]

The Best 4th of July Picnicking & Fireworks



The 2009 list of recommended 4th of July fireworks from The American Pyrotechnics Association looks beyond the obvious big-city picks. But just because they're not in New York, D.C., or San Francisco, doesn't mean they're not crowded events. Strategizing how to stake out space for a picnic with a view has become the great American 4th of July challenge. To up the ante, the 4th falls on a Saturday this year, so we'll see even bigger turnouts. I've called up every single one of the towns hosting these top shows to see what they suggest for premium picnicking...

Addison, Texas
Kaboom Town
July 3, Fireworks: 9:35 pm
Picnicking: In a town that's 4.5 square miles, there aren't a lot of secrets, and that includes parks. On 4th of July that's especially true because the population swells from 15,000 to about 200,000. The main park Addison Circle will be packed, so show up early to get a spot. Beckert Park is adjacent and will have a Blue Grass band.

Branson, Missouri
Libery Light Up Celebration
July 3
Picnicking: This fireworks show among fountains takes place on Branson Landing, which is a boardwalk along the shores of Taneycomo Lake. There's lots of sitting room on the shores and on grassy patches along the boardwalk.

Chicago, Illinois
Independence Eve Fireworks Spectacular
July 3, Fireworks: 9 pm
Picnicking: Sprawl out by the Frank Gehry Bandshell in Millennium Park. When dusk falls, walk closer to the shoreline to see the sky show. Or it's been said you can see the show from a comfortable distance in the northern beaches such as Fullerton or North Avenue Beach.

Columbus, Ohio
Red, White & Boom!
July 3, Fireworks: 10 pm
Picnicking: To get away from the thickest crowd, try Goodale Park. If you get there mid-day you should be fine, but by fireworks time it'll be filled up.

Mount Rushmore, South Dakota
Independence Day Celebration
July 3, Fireworks: 9:20 pm
Picnicking: Get to the Presidential Parking Garage early (opens at 7 am), or be prepared to walk a long way from your car to Mount Rushmore National Memorial.

Stone Mountain Park, GA
Fantastic Fourth Celebration
July 3, 4, 5
Picnicking: "The Laser Lawn" is a big grassy area perfect for playing ball and eating all day long. Ample room for all.

Charlotte, North Carolina
Red, White & Boom
July 4
Picnicking: The fireworks are low, so you don't want to get too far away. Hawthorne Park is the best place to be, but that means be early in and late to leave.

Falmouth, Massachusetts
4th of July Fireworks 2009
July 4, Fireworks: 8:45 pm
Picnicking: The Falmouth Heights Ballpark in Cape Cod is a wonderful place to picnic, with enough space for sports and picnic blankets. Run across the street to the beach to dip into the ocean to cool off.

Las Vegas, Nevada
Fireworks by Station Casinos
July 4, Fireworks: about 9 pm
Picnicking: Nine hotels throughout Vegas are coordinating fireworks, so they'll be visible all across the city. Desert Breeze Park is one idea for a picnic, but any of the parks across town will do.

Nashville, Tennessee
Let Freedom Sing
July 4, Fireworks: 9 pm
Picnicking: The only real picnic option is along the riverfront where everyone goes, but if you get there by 4 pm, you should find a decent spot.

Oahu, Hawaii
Ala Moana Center Fireworks Show
July 4
Picnicking: The hotspots are Ala Moana Park and the parking lot of the Ala Moana Center, a shopping mall. If you're adventurous, you're allowed to camp out on the park beach the night before. If you're not, just get there very early and take a cab or bus to save yourself a headache.

South Lake Tahoe, Nevada
Star Spangled 4th - Lights on the Lake
July 4
Picnicking: The main spots are Reagan or Nevada beaches, and those draw the crowd. You may want to have your picnic at Camp Richardson or Pope Beach and see if you can catch a view of the fireworks from there.

http://food.yahoo.com/blog/yahoofreshpicks/12163/the-best-4th-of-july-picnicking-fireworks/

[SHELBYDOG]

Grilling Tips for the Fourth
Posted Mon, Jun 29, 2009, 11:37 am PDT



So, yeah. Tomorrow's the Fourth of July. We thought some quick burger-grilling tips might be in order for those of you with the day off and some time to grill.

The Meat: It's the most important part of the burger. Sure, some of your guests may top theirs with all manner of nonsense that may overpower the flavor of the beef, but you want to start with a good base. Chuck that's freshly ground from a butcher you trust (or that's ground at home) is a good place to start. If you're feeling up to it, you can experiment with mixtures that use different cuts, but you can't go wrong with chuck -- it has the requisite fat content for a juicy burger. Go no leaner than 80 percent.

Mixing the Beef: Mix the meat as little as possible, whether you prefer the simple addition of salt and pepper or more exotic mix-ins. Overmixing leads to toughness. Toughness leads to anger. Anger leads to burgers you'll hate. Just form some loose patties quickly and without much fuss. They may not be perfectly round or what-not, but they'll taste better. And who cares what it looks like once it's on a bun?

Get Depressed: Until a few years ago, I had a problem. No matter how even the thickness of my patties, the center of the burger would swell up on cooking. But I learned a trick from coworkers at my previous employer -- make a depression in the center of your patties. With thicker edges and a thinner middle, the swelling will eventually even things out.

Flip Once, No Pressing! That spatula in your hand? It's used for flipping the burgers and used for flipping them once. You know what it's not used for? Pressing down on the patties while they grill. Don't do that! It releases all the precious moisture into the flame.

Flame Retardant: Flare-ups are a part of grilling. For most, simply close the lid of the grill; the reduction in oxygen should be all that's needed to quell the flames.

[SHELBYDOG]

The Wrong Ways to Grill--and How to Do It Right


In honor of Memorial Day, we at Serious Eats got eight hot grilling tips from Adam Perry Lang, a remarkable chef and grill master. Adam opened Daisy May's BBQ in 2003, which has shocked those who thought outstanding barbecue couldn't exist in Manhattan. He told us the wrong ways people try to grill and how to make them right.



8 Wrong Ways to Grill From Adam Perry Lang


Using a Flimsy Grill Brush: Invest in the sturdiest one you can; one with heavy tines (the coarse brush hairs) that won't fall out. In this case, price doesn't always indicate quality. Just get a sturdy-looking one, not necessarily a fancy one.

Using Dull Spices: Don't ruin a great cut of meat with dull spices. Buy small amounts and buy them fresh (and often). Try anything from Ancho or Hatch chile powder to coarsely ground fresh black pepper, apple juice, or bourbon.

Cooking Meat on the Wrong Heat: Tougher, collagen-rich cuts should be on a relatively lower indirect heat. Collagen is the tough stuff that converts to gelatin when it’s cooked right and gives barbecue that stick-to-your-ribs luscious texture. Meat with a lot of intramuscular fat (the marbling), on the other hand, should cook on direct heat. Lean cuts of chicken are actually best on moderate heat.

Not Soaking Wood Chips: Often, the wood you're using will be too dry, which won't release that beautiful smolder. The water slows down the burn because the water has to cook off before the wood around it ignites. While this is happening, you get just the right amount of smoke.

Removing Corn From Its Husk: When grilling corn, leave the ear in its husk. This ensures that the corn will stay sweet and juicy throughout the cooking process.

Improperly Extinguishing Flare-Ups: Some chefs are very averse to them but, hey, they're inevitable, so just embrace them. Whatever you do, don't try to extinguish them with water. You wouldn't put out a grease fire with water, right? When you see an unwanted flare-up, don't panic. Just move your meat to another hot part of the grill. If you're still getting flare-ups and are afraid that your meat might burn, retreat to the lower-temperature zone. If your grill doesn't have a lower temp, try stacking any meat that needs a break from the heat on top of one that doesn't.

Forgetting the Post-Grill Marination: Instead of taking meat from the cooker and putting it on a dry cutting board, I paint a layer of glaze or barbecue sauce on the board. I drizzle on oil and add salt, pepper, herbs, and things like green apple, garlic, jalapeno, lemon zest grated on the Microplane.

Running Out of Fuel: Be prepared with more than you think is enough! The last thing you want is to be caught with half a tank of propane or too little charcoal.

[SHELBYDOG]

Hot Off the Grill: Great Food That's Also Good for You



Tomatoes from the garden, sweet corn, steak seared on the grill. Could there be a more perfect summer meal? Yes, but only if you know the healthiest ways to indulge your barbecue habit. Good bet you've heard murmurs about grilled meat causing -- yes -- cancer and either tried not to listen or guiltily thought, well, what doesn't? But here's the good news: There are a bunch of ways to virtually wipe out the risk. In fact, we've found eight of them!
The problem, by the way, is that grilling meat, chicken, and fish -- especially if it's charred or well done -- produces cancer-linked chemicals known as HCAs or HAAs. Animal fat dripping on hot coals creates another worry: stuff called PAHs. But you don't have to go flame-free. Just do one or more of the following, which actually tend to make grilled food taste even better.

Is it worth it? You bet: Besides eliminating the guilt, making healthful substitutions when cooking can make your RealAge 3 years younger.

1. Soak it up. Marinating meat boosts flavor and tenderness while slashing production of cancer-causing HCAs by up to 90%, especially if the marinade has an olive oil base. Make your own or just use bottled Italian dressing zinged up with extra garlic.

2. Do kabobs. Small pieces of meat cook faster and produce fewer HCAs than caveman-size slabs do. Thread your protein of choice on a skewer with lots of veggies (cherry tomatoes, peppers, mushrooms, zucchini chunks, onions) and grill until just done.

3. Add a secret ingredient. Making burgers? Mix in 1 teaspoon of wheat bran per pound of ground meat. It keeps burgers juicy, stops HCAs in their tracks, and won't even register on the carb meter.

4. Finish it fast. Precook meat in the oven, microwave, or on the stove earlier in the day, then finish on the grill for great flavor and those tempting stripes. It also means people aren't waiting around for ages while dinner cooks.

5. Foiled again. Cover the grate with punctured tinfoil. No flames, no drips, no HCAs -- and no grill clean-up either. Flipping your meat of choice frequently also helps curtail troublemakers.

6. Get skinny. Trim fat from meat to curtail dripping. Cook chicken with the skin on, then toss the skin. You have nothing to lose but grease, calories, and carcinogens.

7. Have a glass of tea. How about some iced tea with your baby back ribs? Tea's supercharged antioxidants help neutralize carcinogens.

8. Grill something besides the main course. Bored with broccoli? Sick of sliced fruit? Throw them on the grill. Fruits and veggies don't produce carcinogens and many, from pears to pineapple, take surprisingly well to the brazier. Some ideas:

Marinate portobello mushrooms in French dressing and grill like burgers.
Serve flame-broiled radicchio brushed with olive oil and orange juice.
Or for dessert, try these super-easy Grilled Peach Sundaes from our friends at Eating Well.
We guarantee you won't miss the beef.

[SHELBYDOG]

These articles are all off of a blog.

I do hope EVERYBODY has a safe, fun & enjoyablel 4th of July weekend!
:cheers: & :amen