What's planned for the 4th?

[Jackie]

I'm wondering what everyone is planning for the 4th food-wise and wine-wise.

We will just be a small group and I'm thinking of just making a half dozen nice appetizers... and forgoing the traditional big bbq, ribs, etc.

[Bucko]

Hospital call for us ... whoopee! [img]http://www.wines.com/ubb2/frown.gif[/img]

[thewoodman]

Jerk Pork Tenderloin
Chipotle skirt steak from the new Bobby Flay book

A range of rose's nicely chilled. One of my recent favorites is Bogle Petite Sirah Rose.

[Kcwhippet]

The thundering hordes (Judy's relatives - all big eaters) are descending upon us starting this afternoon, and the last few stragglers will be leaving Monday morning. Went to the local warehouse club (we have a BJ's here) and picked up boxes of pre-made burgers, a few dozen dogs, a few pounds of
lunch meats, a few dozen eggs, etc., etc. Picked up a few cases of Miller Light, MGD and Bass (that's all for them - we're drinking probably Zin and Syrah). Should be fun.

[Drew]

Jerk Pork Tenderloin also with an undetermined zin.

Drew

[wondersofwine]

Will be visiting my mother in Lincoln, Nebraska (if the threatened strike by United flight attendants or the threatened storms in Charlotte, NC and Omaha, Nebraska don't interfere). I may take along a German Riesling for an aperitif or after-dinner drink. My sister is coming from Iowa and she could share it since Mom can't have much alcohol due to medicines she's on.

[dananne]

Quiet 4th here, with "quality time with spouse" on the agenda. We'll likely BBQ, with Anne having pork and me having BBQ tofu sandwiches. We'll probably crack a Zin I've been waiting to try -- '02 Gravity Hills Tumbling Tractor Zin from Paso Robles. We'll probably enjoy some Pinot in the evenings this weekend, but I don't yet know what I'll pull.

[Innkeeper]

Circassian Chicken with Finger Lakes Riesling.

[jmcginley1]

Tomorrow we are BBQing a my good friends house. He provides the house, the beer, and the hard liquor, and I bring the wine and a good portion of the food.


I am making two things for tomorrow.

Peppercorn encrusted steaks (Black Angus porterhouse steaks rubbed with olive oil, black pepper, salt, and peppercorns), and some homemade burgers (80/20 beef, eggs, italian bread crumbs, black pepper, sea salt, chili powered, minced onion and garlic) with some very sharp cheddar ready for melting.

As much as I am a wine guy, warm weather outside parties call for beer. I know the night will end with a few of us drinking some killer cabs with the steak, (I have a half case of Joel Gott, and some random Chilian cabs I've been wanting to try)