Will Buckman, owner and pitmaster of CorkScrew BBQ in Spring will be working through the weekend this year, but once all of the food has been sold, he and his family will head home to cook for themselves (and feast on a few items from the barbecue stand).
"...in the past I've done boudin-stuffed pork loin, beef tomahawk, and of course your American standard hot dogs and hamburgers," Buckman says. "I have done a lot of stuffed backstraps with Jack cheese and fresh jalapenos; it's always a crowd favorite."
Buckman agrees with Killen that cooking brisket, sausage and beef ribs is always a good choice. But, you might want to add a few non-red meat items as well.
"There's something for everybody," he says. "So, if you're having a get-together at the house, maybe you should add a poultry to that if you've got people who don't eat red meat or pork. So, turkey breast or chicken is always a good thing to have as a stand-by for those folks."
Readers, what are you planning to cook on the Fourth of July?