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County Faretasty fresh (MCT) — The Fourth of July is one hot time for an outdoor party. We've combed the Free Press archives for some great blasts from the past that will serve up culinary fireworks. If you've never grilled ribs, Backyard Championship Ribs is an easy recipe to start with. Take a rack of favorite ribs (we like baby backs or St. Louis- style), make a basic spice rub and have favorite sauce at hand. Sit back and get ready for some lip-smacking goodness. You can't go wrong with burgers. The Cheyenne Burger is meaty and mighty, topped with a slice of smoky cheddar cheese. It's from the king of burgers himself _ Bobby Flay. a & Celebrate with all-American recipes optional Chopped fresh flat- leaf parsley, optional Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger; make a deep depression in the center of each with your thumb. Season both sides with salt and pep- per. Preheat the grill to high. Brush burgers with the oil. Grill them until nicely seared on the first side, about 3 minutes. Flip and sear them on the second side, about 4 minutes for medium-rare. During the last minute of cook- ing, top with cheese and cover to melt the cheese. Place the burgers on Need to feed no-red- meat eaters? Chicken Burger with Sage Pesto is just the ticket. It's ideal if you have sage growing in your garden, or you can substitute basil. Both burgers are super simple and likely to become mainstays in your repertoire. Finally, what's the MCT photo Baby back ribs are a favorite for holiday weekend barbecues. Fourth of July without some good old-fash- ioned potato salad ? Our take on it calls for dressing spiked with fresh tarragon and lemon. Oooh! Aaah! BA CKY ARD CHAMPIONSHIP RIBS Serves: 8⁄ Preparation time: 15 minutes⁄ Total time: 3-4 hours cup turbinado sugar (you can substitute brown sugar) 1 cup Big-Time Bar- becue Rub (see note) or favorite rub ⁄2 3 slabs St. Louis- style or baby back ribs ⁄2 1 pineapple juice, or more as needed 2 cups favorite barbe- cue sauce 11to 1 cup honey 1 ⁄2 cups apple or Prepare a grill for indirect heat to a tem- perature of about 325 degrees. Add presoaked hickory, apple or cherry, if desired. Put the ribs on the grill meat side up (use a rib rack if necessary so there is enough space). Cook the ribs slowly over indirect heat (away from the heat source) until they are nicely caramelized and looking great, about 1 to 11 hours, depending on the grill and the size of the slabs. ⁄2 Remove the ribs and place them on a platter or baking sheet and brush them on both sides with the honey. Pour the apple juice into the bottom of a foil roasting pan to a depth of about 1 inch, then add the ribs, standing them on end if neces- sary to fit. Cover the pan removing the membrane on the bone (non-meaty) side of the ribs. Cut the rib slabs in half. In a bowl, stir togeth- er the turbinado sugar and the barbecue rub. Spread it on both sides of the ribs. Only a small amount actually adheres, so start out using less and continue adding more as neces- sary. Let the ribs rest at room temperature about 30 minutes, or cover them with plastic wrap and refrigerate them overnight. Prepare the ribs by Before serving, brush ribs with your favorite barbecue sauce and heat a few minutes more, flipping them several times and brushing again with the sauce if desired, until they are heated through and the sauce is caramelized. Big-Time Barbecue Rub: Adjust the season- ings to taste. Look for turbinado (raw) sugar in the baking aisle. In a bowl, mix together1 salt,1 with foil and put the pan on the grill over indirect heat at about 325 degrees until the ribs are tender, about 1 hour. (This step can be done in the oven.) Check the apple juice frequently to make sure it doesn't cook off; replenish it as needed. Test the ribs with a wooden pick; they should be soft and tender. sugar,1 ⁄2 packed brown sugar, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 2 tablespoons paprika, 2 tablespoons chili pow- der, 2 tablespoons fresh- ly ground black pepper, 2 teaspoons cayenne pepper, 1 tablespoon dried thyme, 1 table- spoon cumin, 1 table- spoon ground nutmeg. Adapted from Chow Magazine, summer 2005 issue. Tested by Susan ⁄4 cup turbinado cup firmly ⁄4 Selasky in the Free Press Test Kitchen. 523 calories (63 per- cent from fat), 39 grams fat (14 grams sat. fat), 14 grams carbohydrates, 28 grams protein, 924 mg sodium, 123 mg cholesterol, 1 gram fiber. T ARRA GON- LEMON POTATO SALAD Serves: 6⁄ Preparation time: 15 minutes⁄ Total time: 45 minutes (plus chilling time) 2 pounds new or red- skin potatoes 1 sour cream1 ⁄4 garlic Italian parsley ⁄4 1 mayonnaise1 ⁄2 1 cup chopped celery⁄2 ⁄3 cup chopped fresh cup reduced-fat cup reduced-fat teaspoon chopped cup 1 lemon zest ⁄2 teaspoon grated teaspoons dried tarragon or 4 teaspoons fresh (or to taste) ⁄2 3 teaspoon freshly ground black pepper Place the potatoes in 3 teaspoon salt⁄4 ⁄4 a large pot and add enough cold water to cover them. Cover the pot with a lid and bring to a boil. Cook until the potatoes are pierced easily with the tip of a knife, 15 to 20 minutes. Drain and let cool until you can handle them. When cool, cut them into quarters or halves, depending on the size of the potatoes. In a large bowl, toss together the potatoes, celery and parsley. In a small bowl, stir together the sour cream, mayon- naise, garlic, lemon zest, lemon juice, dill pickle relish, tarragon, salt and black pepper. Pour the dressing over the potatoes and toss to coat. Cover and refrig- erate for several hours or overnight. Adapted from "Potato Salad" by Debbie Moose (Wiley, $16.95). Tested by Susan 1 teaspoon (or more to taste) lemon juice 2 tablespoons dill pickle relish 11 the bun bottoms and slather each with barbe- cue sauce. Top with bacon, onion rings if using, parsley and bun tops. Serve immediate- ly. Adapted from "Bobby Flay's Burgers, Fries and Shakes" (Crown Publishing, $25.95). Tested by Susan brews for the summertime (MCT) — Summer is here and many of us will be enjoy- ing outdoor barbecues and celebrations. When you're buy- ing beverages for the adults, Do Your Part and pick a better brew. I'm running down my list of 'Top 5 Sustainable Brews' to showcase some of my favorite selections that are all pro- duced by eco-friendly breweries. 1) New Belgium Brewery You might be familiar with New Belgium's satisfying ales such as their Fat Tire brand, but did you know sustain- ability has been a core belief of theirs since the beginning? The folks at New Belgium have an on-site wastewater treat- ment facility, power their plant and website with wind power, and promote brown glass recycling programs. And get this — every employee is even given a bike so they don't have to drive to work. New Belgium Brewery is located in Fort Collins, Colo. 2) Sierra Nevada Brewing Company The Sierra Nevada Brewing Company brews award- winning beers and they are also racking up awards for what they do behind the scenes. Their green efforts include on- site creation of most of their own electrical energy with the use of solar panels and fuel cells. They also turn the veg- etable oil used in their restaurant into bio-diesel that powers their fleet of cars and trucks. The brewery is located in Chico, Calif. 3) Pisgah Brewing Company The Pisgah Brewing Company, located in Black Moun- tain, N.C., is rightfully proud of being the only Southeastern brewery to be certified organic for each one of their brews. No, that doesn't mean they just have one select organic offering _ all of their beers are organic. Period. 4) Magic Hat Brewing Company There's a lot more to Magic Hat than just flavorful beer. Do your part: Sustainable Selasky in the Free Press Test Kitchen. Analysis without onion rings. 586 calories (44 per- cent from fat), 29 grams fat (12 grams sat. fat), 34 grams carbohydrates, 50 grams protein, 1,078 mg sodium, 134 mg cholesterol, 2 grams fiber. They brew their beer with the planet in mind. In fact, Magic Hat uses a unique and patented method to turn the waste from hops, barley, and yeast used in the brewing process into electricity that powers their plant. The brewery located in Burlington, Vt., also treats its own wastewater. 5) Brooklyn Brewery The Brooklyn Brewery works hard to go easy on the planet. In fact, the company was the first in New York City to use 100 percent wind-generated electricity. Not only that, the spent grain is used to feed chicken, pigs, and is also turned into compost. Plus, Brooklyn Brewery's warehouse has solar panels that generate enough electricity to power a third of what it uses. The brewery is located in — where else? — Brooklyn, N.Y. This summer, enjoy yourself responsibly while support- ing some of our country's most eco-friendly brews. What a perfectly tasteful way to Do Your Part. Wednesday, July 4, 2012 – Daily News 5A BREWER for being elected KENNY 2012 Honorary Mayor of Los Molinos Selasky in the Free Press Test Kitchen. 136 calories (13 per- cent from fat), 2 grams fat (1 gram sat. fat), 23 grams carbohydrates, 5 grams protein, 359 mg sodium, 7 mg choles- terol, 3 grams fiber. ER burgers Preparation time: 10 minutes Total time: 30 minutes 11 CHEYENNE BURG- Makes: 4 (generous) canola oil ⁄2 chuck (or ground turkey) Kosher salt and fresh- ly ground black pepper to taste 11 ⁄2 tablespoons 4 slices (1/2 ounce each) smoked sharp cheddar cheese 4 hamburger buns ⁄2 1 cue sauce bacon pounds ground Thank you to our Great Community for your Support Trish Karnes in 2013 Good Luck Your Friends At cup favorite barbe- 8 slices crisp-cooked Fried onion rings, 8049 Hwy 99E, Los Molinos, CA