There are plenty of articles in this special section about different block parties and picnics, or where to find the best food for backyard celebration. Still, some people prefer to do things themselves when it comes to entertaining, and that includes a big barbeque cookout in the backyard. Honestly, keeping it simple with some wings, burgers and hot dogs may be the best option.

Now, not everyone is an expert on the grill, but that's where Michelle Gainey is here to help. Gainey recently published A Southern Girl Goes Gourmet, which was inspired by not only her love of gourmet cooking, but also her Southern heritage. Using her husband, who serves nearby at Joint Base Lewis-McChord, as a taste tester, she created an entire book based around re-creating Southern delicacies with a gourmet touch. Being from the South, Gainey loves barbeque, and she says they're a annual summer tradition down there.

"We Southerners, I don't know why we sit out in that heat, sitting around a grill, but we do," Gainey said. "Barbeques are just a way to say, ‘Listen, I need some family time, I need some friend time, so I'm just going to go ahead to light up the grill.'"

Of course, being a cooking expert, Gainey does have some strong opinions regarding barbeque and how to properly cater to your friends and family in the backyard.

"If I had to give some advice for backyard cooking, I'd say, keep with the basics. We can get elaborate in the wintertime, when it's raining and we don't have anything else to do, but I just love a charcoal grill. To me, you cannot replicate a charcoal grill ... it just has this intense flavor that's excellent!"

Gainey also recommends obtaining a very special condiment for any barbeque cooking, although you might have to do a little searching online for it, since it isn't available in any Northwest grocery stores.

"If you are going to do anything, you must have Duke's Mayonnaise. That's essential, so, we're going to need to import some Duke's into Washington," Gainey said. "It's mayonnaise, but it's made so that it has a bit of a twang - there's some vinegar in it. You cannot replicate it, and believe me, I've tried."

Beyond the recommendations regarding charcoal grills and Southern mayo, Gainey believes the best course of action is to not overcomplicate things.

"When it comes to outdoor cooking, let's just soak up the sun and keep it simple," Gainey said.

If you're in need of some specific barbeque ideas for the 4th, Gainey was nice enough to donate some recipes that are sure to get your family/friends/fellow Americans salivating. And if you can't pull those off, it's totally acceptable to go simple and grill some hot dogs and hamburgers. Just make sure you have Duke's Mayo to go along with them.

Gainey's book, A Southern Girl Goes Gourmet, can be found at Holiday House Publishing online, and costs $16.95.

Balsamic and Rosemary Chicken Wings
2 lbs chicken wings
1/2 cup balsamic vinegar
2 tablespoons red wine vinegar
1/4 cup soy sauce
3 tablespoons honey
1/4 cup dark brown sugar
1 tablespoon sesame oil
3 tablespoons chopped fresh rosemary
5 cloves garlic

In a medium-sized bowl, pour the balsamic vinegar, red wine vinegar, soy sauce, honey and sesame oil. Mince the rosemary and add it as well. Smash the garlic cloves and cut them in half. Add the cloves to the mixture.  Whisk everything until fully combined, paying attention to incorporate the thick honey.

Place all of the wings and drumsticks into a plastic bag. Pour in the marinade, seal the bag, then squish everything until the marinade has coated all of the chicken. Place the marinating chicken in the refrigerator for at least two hours.

Preheat the oven to 425 degrees. Line a sheet pan with foil. Spray the foil with nonstick cooking spray. Remove the chicken from the marinade, and put them on the foil. Bake them for about 40 minutes.

While the chicken bakes, heat the remaining marinade in a pan over medium-high heat. Make sure that it comes to a boil, then turn the heat down and simmer for about 10 minutes.

Take the chicken out of the oven, and drizzle the sauce all over. Use tongs to pick up each piece and set them on a dish to be served. Enjoy while they're hot and messy!

Sweet Potato Fries with Creamy Garlic Mayonnaise
3 or 4 large sweet potatoes
1/2 cup fresh basil leaves, roughly chopped
1 tablespoon kosher salt
2 tablespoons canola oil
3/4 cup Duke's Mayonnaise
1 tablespoon freshly squeezed lemon juice
5 cloves of garlic, minced
1/4 teaspoon kosher salt
Pinch of freshly cracked black pepper

Preheat the oven to 400 degrees. Peel the sweet potatoes, then slice them to make long fries about 1/2 inch wide. In a large bowl, coat the fries with the canola oil until the oil is evenly distributed. Spray a large baking sheet with nonstick cooking spray, then lay the fries onto the sheet in a single layer. Bake for 20-30 minutes, until they are cooked through and starting to crisp on the edges. Each oven is different, and will cook them differently. If you notice that the fries are not getting crispy, add a little more oil and turn up the oven by 25 degrees.

To make the garlic mayonnaise, combine the mayonnaise, lemon juice, garlic, kosher salt, and freshly cracked black pepper. Mix together and let it sit until the fries are ready to serve.

After the fries have finished cooking, sprinkle the basil leaves and one tablespoon of kosher salt on them. Toss everything around to make sure they are coated. Serve them hot with plenty of the garlic mayonnaise!