Fourth of July

This summer marks my thirty-first year as an attorney. But when I think back to the summer of 1978 it is not a courtroom that I see; rather I recall a brilliant sunny July day barbecuing at the base of the Seattle Space Needle on a Weber grill. About  twenty of us from the country’s largest pork producing states  were vying for first place in National Pork Cook-Out Contest. Truth be told though the southern states, principally North Carolina, Texas and  Tennessee are known for barbecue the big boys of pork are Iowa, Missouri, Illinois, Nebraska and  Kansas. They were the guys to beat.

For me the event was the culmination of a 2-year grilling odyssey that began in 1976 when I entered the North Carolina State Pork Cooking Championship and came away with a respectable but disappointing third place for Orange Flavored Pork. Despite the loss (and despite my New York Jewish heritage), I knew I had it in me to bring home the bacon so to speak.  Though I had always loved pork – mostly in the form of ribs slathered in ‘duck sauce’ from the local Chinese take out joint – I really never really embraced the true pig in me until I had come to Chapel Hill, North Carolina two years earlier to attend law school.

Sorry, brisket fanatics from Texas. My apologies, pulled pork addicts from North Carolina. If I had to pick my last meal on Planet Barbecue (I sure hope I never do), I’d order ribs. Perfect for July 4th celebrations, ribs offer it all: gnawable bones that provide structure and flavor, presenting a broad surface to the smoke and fire. Well-marbled, rich-tasting meat at with a price that remains relatively affordable -- especially when compared to steak.

Ribs possess other advantages. Versatility is one: all the major meats types come in rib form, from the ubiquitous pork and beef to the more rarified lamb, veal, and bison. Ribs can be cooked using a myriad of methods, from direct and indirect grilling to smoking and even spit-roasting. (You’ll find the latter at Brazilian-American rotisserie restaurants, like Fogo de Chao.) Many pit masters use multiple methods -- smoking the ribs for several hours first, for example, then flash-searing the sauce onto the meat directly over a hot fire.

Even rib portion sizes vary widely, from the paper-thin strips of kalbi-kui (beef short ribs) direct grilled on charcoal braziers at Korea town restaurants to the plate-burying slabs we’ve come to expect from barbecue joints in Memphis and Kansas City.

But most of all, ribs are just plain fun to eat, evoking a primal memory of when our cave-dwelling ancestors roasted huge hunks of meats over campfires, ripping them apart with their bare hands. Admit it, part of the pleasure of ribs is that you get to eat them with your fingers.

Yep, the kids have elevated me to the likes of Albert Einstein. Up until yesterday they thought of me as dull, boring, blah. I couldn't be more of a plain Jane to them.

But when I made these FIRECRACKER CUPCAKES and sprinkled POP ROCKS all over them you would have thought I just invited the circus over to perform. I instantaneously became the coolest, hippest and craziest Mom evah. The hooligans couldn't have been more pleased.

What makes me mad is I didn't think of it first. It's so simple. I saw it in the newspaper as a fun way to celebrate the upcoming 4th of July holiday. Brilliant I thought. A firework show in their mouths.

As the kids ate away, their mouths were exploding with candy and their noses and cheeks were covered in whipped cream. Their day could not have been better.

The trick is to pour the POP ROCKS on just before serving or better yet, give each person their own pack. If you are stingy with the POP ROCKS the full effect of this dessert will not be realized. Be generous!

Adults would like them too. It was fun eating the cupcake and having tiny explosions going off in my mouth and throat. A nice reminder of childhood.

Why doesn’t somebody make a hamburger bun that also fits a hot dog?  It would be hinged.  That way, if you had a small family, you would only have to buy one package of buns.  Here’s what it would look like...