Monday, July 4, 2011

Ultimate Barbecue

On the Glorious Fourth.
Luckily, the old adage that simpler is better is especially apt when it comes to outdoor cooking. You can make a perfect barbecue by sticking to a few American classics. We culled five recipes from some of our favorite chefs, including racks of ribs from Australian chef Pete Evans, Elizabeth Karmel of Hill Country's crispy-skinned butterflied chickens and the warm wedges of cornbread that have done nothing to dent New York chef Marcus Samuelsson's reputation as a palate-pleaser.
Basic doesn't have to mean bland: The sweet-tart baby back ribs are given a double dose of rum and Coke, and that bird gets brushed with a glaze of lime-spiked watermelon. A potato salad is drenched with a creamy-beyond-compare blue cheese dressing, while a slaw gets a bright kick from a lemony herb dressing with mint, parsley and thyme. And let us not forget Mr. Samuelsson's polenta and fresh corn loaf. When served with a bit of honey and butter, it's practically all you'll need to end the meal.
—Rachel Wharton 
(See the recipes.)
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