Independence Day

Barbecues

Independence Day, or the Fourth of July, is marked by smoke and fire. This is the day when barbecues that have lain dormant over the preceding winter will be stoked up. Out come the mesquite wood chips, the charcoal, the lighter fluid and, practically in unison, the fires are lit and the fragrant smoke begins to rise.

This is the time when American males get in touch with their inner caveman. The US may have a good record on male/female equality, but everyone knows that, on this one day of the year, the barbecue is a male-only domain. Evidently, when it comes to flipping burgers, turning hotdogs and charring ribs, women just don't have the magic touch. One thing though - why is the keg of beer always located right next to the barbecue?

The Fourth of July table

It's traditional on the Fourth of July to eat red, white and blue food. Red and white is fine, but there aren't many blue things, blueberries and blue cheese excepted, that are actually edible. Although some non-Americans seem convinced that the American diet consists of non-stop burgers and hot dogs, that's really only true on one day a year. The Fourth of July is not the time when people aspire to gourmet food. It's an eating experience, not a dining experience. Simplicity is the key.

The traditional menu is an easy one. The celebration is not complete without hamburgers and hotdogs. Some people are partial to sausage patties, served burger-style, in a soft bun and drenched in ketchup or barbecue sauce.

Chicken is a popular option as are pork chops and spare ribs. Those who fancy themselves grill-masters may try their hand at various marinades and spice rubs for the chicken and pork, and aim to perfect their versions of barbecue sauce for the ribs. The more virtuoso barbecue artists might like to add barbecued sweetcorn, dipped in water and 'steamed' in its husks.

Side dishes and dessert

Accompaniments include the inevitable potato salad, pasta salads, coleslaw and green salad with ripe red tomatoes, some of the first of the season. In New England, no Fourth of July is complete without Boston baked beans, a sweet and savoury dish of navy or white beans baked with brown sugar, molasses, a bit of mustard and chunks of pork, to commemorate those lost to British troops in the Boston Massacre, during the War of Independence.

For desserts, apple pie is near-obligatory, this being the ultimate all-American celebration. And, whatever happens, the celebration can’t be considered complete without watermelon. None but the biggest, weightiest melon will do, to be sliced into thick slices and unceremoniously devoured.

Recipes: the all-American barbecue

To sample it for yourself, try these dishes. If you’re expecting a crowd, just increase the quantities:

Main courses

• Gourmet burgers by Angela Boggiano
• Instant Portobello mushroom burger by Alastair Hendy from Veg Talk
• Barbecued lamb ribs by Neneh Cherry and Andi Oliver from Neneh and Andi: Dish It Up
• Sweet and sticky ribs by Antony Worrall Thompson from Saturday Kitchen
• Piri-piri chicken by Antony Worrall Thompson from Saturday Brunch
• Citrus jerk chicken by Neneh Cherry and Andi Oliver from Neneh and Andi: Dish It Up
• Cool hotdogs by Ross Burden

Marinades and sauces

• Tomato ketchup by Hugh Fearnley-Whittingstall
• Barbecue sauce by James Martin from Housecall
• Wine, oil and herb marinade

Side dishes

• Boston baked beans by Hugh Fearnley-Whittingstall
• Bacon and chilli cornbread by Antony Worrall Thompson from Saturday Brunch
• Coleslaw by Richard Ehrlich from Veg Talk
• Potato salad by Neneh Cherry and Andi Oliver from Neneh and Andi: Dish It Up

Sweet eats

• Apple and blueberry pie by James Martin from Sweet Baby James
• Cookies and cream cheesecake by Antony Worrall Thompson from Saturday Brunch
• Key lime pie by Emma Crowhurst from Food and Drink
• Blueberry cheesecake gateau by BBC Good Food magazine
• Marshmallow brownies
• Chocolate, banana and marshmallow sticks by Gregg Wallace from Housecall