The Fourth of barbecues

In 1776, John Adams wrote that Independence Day should be celebrated “with pomp and parade, with shows, games, sports, guns, bells, bonfires and illuminations.” Adams might just as well have added cookouts because “by the mid-1800s barbecues became synonymous with the Fourth of July, and they have only grown in popularity with each passing year,” says food historian Andrew F. Smith.

Sara Moulton, star of public television’s “Sara’s Weeknight Meals,” has great advice for entertaining on budget — host a potluck barbecue.

“Given the economy, now more than ever, it is important to get together with friends and family. Potluck is the easiest and most economical way to entertain,” she says. Assign guests specific dishes or have them bring store-bought ingredients such as ground meat and buns for the burgers.

“Forget the bells and whistles and keep your equipment simple,” suggests chef Bobby Flay, star of the Emmy-nominated “Boy Meets Grill.” “I rely on a good, strong pair of tongs, a sturdy spatula, a few heavy-duty potholders and a strong wire scraper to keep the grates of the grill clean.”

“For a juicy, flavorful burger, chuck is definitely the way to go,” says Mr. Flay. “Chuck is not pricey and has a relatively high fat content, about 20 percent. There’s one thing you can’t deny: fat carries flavor and moisture.”

Mr. Flay likes to season his burgers with salt and pepper only. “Put in a lot of other stuff and you’ll have meatloaf, not a burger,” he says. He recommends serving burgers with interesting ingredients such as arugula and Parmesan cheese. There’s no limit to the burger toppings you can set out, including sliced tomatoes, raw and sauteed onions, assorted lettuce greens, sliced pickles, jalapeno peppers, crisp bacon and interesting cheeses.

One of his most creative toppings is potato chips. “I love getting a mouthful of juicy burger and salty, crispy potatoes in one bite,” he says. “Reminds me of when I was a kid and would sneak chips into my sandwiches.”

“Grilled pizzas are fun and easy,” says Miss Moulton. “Just make or buy a big batch of pizza dough, rolled into individual-sized portions.” (Another tip: Roll out the dough on an olive oil-coated surface instead of a flour-coated one. The dough will shrink less and be easier to handle.)

Place the dough on a hot part of the grill. Then, after a few minutes, flip it to the cool outer edges. Set out an assortment of classic fixings like tomato sauce, mozzarella cheese, pepperoni slices and diced veggies, including mushrooms, onions, peppers and zucchini, so guests can pick their own toppings. “One of my favorites is California barbecue pizza topped with shredded cooked chicken, barbecue sauce, thinly sliced red onions and smoked Gouda or Monterey Jack cheese,” Miss Moulton says.

Philadelphia burger

Makes 4 servings.

This recipe is adapted from “Bobby Flay’s Burgers, Fries and Shakes” (Clarkson Potter)

Canola oil

1 large Spanish onion, sliced into thin rings

1 1/2 pounds freshly ground chuck

Salt and freshly ground pepper

8 slices aged Provolone cheese, sliced 1/4 inch thick

2 roasted red peppers, peeled, seeded, stemmed and coarsely chopped

Pickled hot pepper rings

4 sesame seed hamburger buns

Heat griddle over high heat.

Heat 2 tablespoons of canola oil on the griddle until almost smoking. Add the onions and cook until soft and lightly golden brown. Remove the onions to a plate.

Form the meat into four 6-ounce burgers. Season burgers on both sides with salt and pepper. Add a few more tablespoons of oil to the griddle and cook the burgers for 3 to 4 minutes on each side for medium doneness. During last minute of cooking add 2 slices of cheese to each burger, cover grill and let melt, about 1 minute. Place burger on bun and top with red peppers, hot peppers and the cooked onions.