For most Americans summer did not begin last week, but on Memorial Day. But around here, summer usually begins around Easter when the first coals are lit, and will end when the barbeque is given its final scouring and is stored for the winter.

Now, that’s a long summer; a six- or seven-month stretch during which the grill is used plenty. But whatever the occasion or non-occasion, there is none like the Fourth of July when family and friends assemble to eat and celebrate.

Just think for a minute what there is to celebrate. A few puny colonies declared independence from a great nation. What a gutsy, robust thing to do! Doesn’t the anniversary of such a daring event call for a robust barbeque? Forget wimpy chicken, kabobs, or hot dogs. Go for beef, the brawny, gutsy, robust meat!

For the occasion, try our favorite London broil. It’s so simple, but simply delicious. I also have two recipes for grilled chuck roast, and of course, hamburgers, but with a “twist.” I have included a barbeque sauce recipe that is super on steaks or hot dogs (for those who insist).

If you happen not to have planned a barbeque but would like to produce a barbeque-style picnic on the porch or patio, I have included Oven Barbequed Ribs.

And for dessert, try my red, white and blue Two Berry Shortcake.

Very patriotic.

George’s Grilled London Broil

1 London broil, about 3 pounds, 1 1/2-inch thick

Worcestershire Sauce

Lay meat on a grill over hot coals. Pour about 1/4 cup of Worcestershire sauce into a cup. Add more as necessary; you’ll need to discard what you do not use because it has become contaminated by contact with raw meat.

Brush Worcestershire sauce on top surface. Flip basted side to face the coals. Baste other side. Replace barbeque cover. Grill for 10 minutes.

Baste top side again; turn meat; baste other side. Grill for 10 minutes more. Repeat one more time for a total of 30 minutes for rare to medium. For medium to well done, baste and grill for 10 to 15 minutes more.

To serve, slice thinly on the diagonal. Makes 6 servings.

Oriental-Style Barbequed Chuck

1 lean chuck roast, about 3 pounds

1/4 cup peanut oil

1 tablespoon sesame oil

1/4 cup red wine

2 tablespoons soy sauce

2 cloves garlic, minced

1 teaspoon dried rosemary leaves

Dash Tabasco (or to taste)

Place the beef in a pan. Combine rest of ingredients, pour over beef. Cover and marinate for about eight hours in refrigerator.

Remove from marinade. Place over hot coals for 10 minutes on each side for rare; 10 minutes longer for medium and 15 minutes longer for well done.

To serve, slice on the diagonal. Makes 6 servings.

Hawaiian Grilled Chuck

1 lean chuck roast, about 3 pounds

1/2 cup each cooking oil and soy sauce

1/4 cup red wine

2 tablespoons vinegar

1 medium onion, thinly sliced

1 clove garlic, minced

2 tablespoons grated fresh ginger

Few grinds freshly ground pepper

1 tablespoon Dijon mustard

1 small can crushed pineapple

Place the beef in a pan. Combine oil, soy sauce, wine, vinegar, onion slices (reserve a few for garnish), garlic, pepper and mustard and pour over meat. Cover and let stand in refrigerator at least one hour.

Remove meat from marinade. Place on grill over medium coals. Cover barbeque. Cook, turning every 10 minutes and basting with marinade, for one hour or until meat is done as desired. During last five minutes, spread crushed pineapple over surface of meat.

Place on a cutting board and garnish with onion rings. To serve, slice on the diagonal. Makes 6 servings.

Traditional

Catsup-Based Barbeque Sauce

Make this as hot as you like by adding more or less Tabasco sauce.

1/2 cup each catsup and water

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon sugar

1/2 teaspoon celery seed

Tabasco sauce to taste

Combine all ingredients and simmer for 10 minutes. Use to baste hot dogs, burgers or steaks while grilling. Makes about 1 1/4 cups. Double for a larger quantity.

Double Burgers with Sour Cream filling

1 envelope onion soup mix

1 pint (2 cups) dairy sour cream

2 1/2 pounds ground beef

6 large hamburger buns

The night before, mix together the sour cream and onion soup mix. Refrigerate until serving. Divide meat into six portions. Divide each portion into two to make a total of 12. Form each portion into a thin patty somewhat larger than the bun to allow for shrinkage.

Grill hamburger patties over coals for 10 to 15 minutes. Place a patty on each bun. Spread with the sour cream mixture. Top with second patty and cover with top of bun. Serve with lettuce and tomato. Makes 6 double burgers.

Oven Barbequed Ribs

About 3 pounds baby beef ribs

1 bunch green onions, chopped

2 tablespoons butter or margarine

2 tablespoons flour

2 tablespoons Creole mustard

1 cup beef bouillon (use 1 cup water and 1 bouillon cube)

3 tablespoons lemon juice

1/3 cup catsup

Freshly ground pepper

Place beef in a single layer in a baking pan. Bake at 450 degrees for 20 minutes. Pour off grease.

Meanwhile, sauté the onions in the butter or margarine. Stir in flour and mustard. Add mustard, bouillon, lemon juice and catsup. Simmer until thickened, about five minutes. Brush on ribs. Sprinkle with pepper. Bake for additional 30 minutes or until tender. Makes 6 servings.

Two Berry Shortcake

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 cup butter or margarine

3/4 cup milk

1 1/2 cups fresh strawberries, sliced

1 1/2 cups fresh blueberries

1 cup whipping cream whipped with 1 teaspoon granulated sugar

Stir together the flour, sugar, and baking powder. Cut in the butter or margarine until mixture resembles coarse crumbs. Stir in the milk until dry ingredients are just moistened.

Pat mixture into a greased 8-inch square pan. Bake at 450 degrees for 15 minutes or until golden. Remove from pan and turn out on serving platter. Split into two layers.

Toss together the strawberries and blueberries. Spoon half onto bottom layer; top with a layer of whipped cream. Add second layer.

Spoon on the rest of berries and top with remaining whipped cream.

To serve, cut into squares. Makes 8 to 9 servings.