This post combines two vices for your convenience: posting photos, and posting about food. Here are two things I made (and, much to Andrea’s chagrin, shot) today. Click on the pictures for larger versions (and ultra-nerdy lighting details).
The pork has a dry rub and is smoked for two hours with cherry before finishing in the oven for about another two hours. I got the recipe from Best Grilling Recipes: More Than 100 Regional Favorites Tested and Perfected for the Outdoor Cook, a fascinating and rigorous cookbook that covers a spectrum of choices for most of the interesting variables in classic regional recipes, explaining what works and what doesn’t.
I hope all my compatriots have had a a very happy Independence Day.