Fire it up for the 4th

With Fourth of July weekend only days away, grilling has to be the subject of the day. We offer up two appropriate cookbooks and a great recipe from one of them.

"Bobby Flay's Burgers, Fries & Shakes." Bored with traditional burgers? Bobby grills up 34 tasty variations, including the Carolina Burger, which is basted with barbecue sauce and topped with spicy Green Onion Slaw. And, as usual, his super-seasoned accompaniments of fries or onion rings, pickles, and shakes give that perfect Flay finish. Who wouldn't want Bobby by your side for a holiday weekend! Hardcover. Clarkson Potter. $25.95.

"Big Bob Gibson's BBQ Book: Recipes and Secrets From a Legendary Barbecue Joint." For those of us too far from Decatur, Ala., or Monroe, N.C., to bring home Big Bob's 'cue for our Fourth of July feast, chef Chris Lilly shares their nationally award-winning recipes in a book so soaked in smokehouse atmosphere you'll almost think you had been there. Techniques and recipes range from the whole pig in a pit to grilled fruit on a skewer — in other words, something for everyone who likes outdoor cooking. Paperback. Clarkson Potter. $24.99.

Brined Chicken With White Sauce

Serves 8

Ingredients

For brine:

1 cup apple juice

1 cup water

1 tablespoon salt

1/4 tablespoon garlic powder

1 tablespoon honey

1/2 tablespoon dark brown sugar

1/2 tablespoon soy sauce

1/2 tablespoon lemon juice

8 boneless skinless chicken breasts

In a medium bowl, combine all the ingredients and mix well. Add the chicken breasts, making sure they are completely covered. Cover and refrigerate for 1 hour. Meanwhile, prepare White Sauce (recipe follows).

Preheat an outdoor grill to 400 degrees. Remove breasts from brine and wipe off excess salt. Place breasts on the grate directly over the heat and grill 5-6 minutes on each side, or until golden brown and firm to the touch. Their internal temperature should be 160 degrees. Submerge into a bowl of White Sauce, remove from sauce, and serve.

Big Bob Gibson's Bar-B-Que White Sauce

Makes 4 cups

2 cups mayonnaise

1 cup distilled white vinegar

1/2 cup apple juice

2 teaspoons prepared horseradish sauce

2 teaspoons ground black pepper

2 teaspoons fresh lemon juice

1 teaspoon salt

1/2 teaspoon cayenne pepper

In a large bowl, combine all ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

Adapted from "Big Bob Gibson's BBQ Book"

Marion Sullivan is culinary programs specialist at the Culinary Institute of Charleston. Send your cookbook questions to Booksforcooks@bellsouth.net.