So the 4th falls on a Tuesday. That just means you get to do a cookout twice. Fire up the grill on the weekend and get it back out on Tuesday. What could be better?

Between the fireworks, watermelons and burgers try to squeeze in a race. The Cup and BUSCH series are heading to Daytona, the Truck series and the ARCA Remax series hits the track in Kansas. Short tracks and dirt tracks across this great land will be running weekly series… man, what a weekend.

I might even tune into my Braves.

The 4th of July is of course our nations birthday. This means a huge amount of respect should go to those people who helped fight for our country in the past and in the future. Part of this great land means people are able to do what we love to do. So, while you are shooting off fireworks, eating a burger, watching a race, game or just a great sunset from the front porch with family, please remember what a wonderful country we live in.

Enjoy the holiday and be safe.

Grilled Orange Pork Chops
4 boneless pork loin chops (¾ inches thick and 5 ounces each)
¼ teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 can (6 ounces) frozen orange juice concentrate, thawed
½ cup reduced sodium chicken broth
1 ½ teaspoons Worcestershire sauce
2 cups cooked brown rice
Marinate everything together in a zip close bag. Grill up the chops, serve with seasoned rice or just toss on a bun with your favorite barbecue sauce.

Mustard & Pretzel Burgers
2 pounds ground beef
1/ 2 cup sweet relish
1/ 3 cup prepared mustard
1/ 2 cup diced onion
3/ 4 cup crushed pretzels
1/ 2 tablespoon minced garlic
In a large bowl, combine all of the ingredients and form into patties. Grill over hot coals to desired doneness. Serve hot.

Chicken Breast Teriyaki
1/4 cup soy sauce
1/4 cup sweet white wine
1 Tbsp sugar
1 Tbsp oil
1/4 tsp ground ginger
1 clove garlic, crushed
2 whole chicken breast, boneless and skinless
Mix all ingredients and marinate in a zip close bag for about 2 hours. Remove and grill.
Serve hot.

Jack Black Sauce
This is a great basting sauce for ribs, tenderloins and butts. Try it!
1 cup ketchup
1 cup mustard
1/ 2 cup Whiskey
1 small minced onion
1 small minced green pepper
Combine all and use as a baste.

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Kent's new release, "Checkered Flag Cooking," is available nationwide at your favorite bookstore along with Kent's other books. Visit Kent online at www.thedeckchef.com & check out his articles in The National Barbecue News and Racing Milestones Magazine.