How to a Hosting a Best Barbeque ?

1 Cleaning and Maintenance

A stiff wire Brush With a Scraper  makes cleaning the  grill easy. Tackle  the grill is  it  will be warm.

One natural Bristle  Baste Brush Can be used to apply oil the grill  and a  second to baste  food  during  the  grilling or  smoking.

Grate Chef  Grill Wipes – Are small pads saturated with high temperature cooking oil.You use them for oiling the  grill  grates prior  to cooking  , them over  to clean grill when you’re  finished cooking .The high – temperature oil  doesn’t smoke  ,and it doesn’t  drip from the  pads which  prevents flare-up .

2. French Woods For Wood-Grilling and Smoking.

The French term for cooking with a wood is cuisine  au feu  de bois  and those woods include the  following:

Almond gives a nutty ,sweet flavor similes to pecan wood that is good with most  food.

Apple and other fruit wood,like peach and pear  gives a sweet ,aromtic  flavor good with chicken and pork

Cherry provides a deeper sweeter flavor good with beef tenderlion, pork , and lamb.

Grapevines a lighter a romatic flavor good with fish  shellfish and chicken.

Maple has a mild flavor and marries  well with poultry and pork.

Oak and wine  barrel stoves give a medium smoky flavor that pairs well with game poultry and pork .

Pecan wood is nutty and spicy  making it a perfect choice for poultry ,pork  fish and shellfish.

Rosemary and Lavender stalk  give a woodsy  aroma and good with breeds fish shellfish. lamb, pork, beef and game.

3. Hardwood Flavors for  Planking

Alder gives a light , aromatic flavor and is great paired with fish.

Cedar is probably the most aromatic of the woods lending a deep but gentle woodsy flavor  to planked food of all kinds.

Hickory leads a stronger hearty wood flavor to beef ,pork ,or poultry.

Maple smolder to a sweeker mild flavor that  pairs well with poultry ,vegatables or fish.

Oak give a medium woodsy coma  without being bitter .It also pairs well with any food.

*** Thicker oven planks are generally cedar and are available to barbecues end grilling stores or kitchenware shop.

4 Top BBQ Brisket Rub Recipes

Great barbecue brisket is built layers of flavor. Those layers start with the barbecue rub. Brisket rubs can be simple or complex.

Smoked barbecue brisket works great with sweet.-This rub starts with brown sugar (choose a dark brown sugar for added molasses flavor) and then picks up the salt and seasoning that finish off a good rub. You can adjust the heat of this rub by choosing a hot or mild chili powder.

Best Odds Brisket Rub-This rub is built on the basics of barbecue. The combination of paprika, sugar, and salt give it the color and the flavor effect you want while the other ingredients add depth. This is a simple rub and the perfect place to start if you are new to smoking brisket. This is one of my most popular rub recipes, not just brisket rub recipe.

18. Rosemary Lamb: Marinate cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, some fresh rosemary and 3 smashed garlic cloves; add salt and pepper. Skewer with zucchini and grill.

19. Classic Lamb: Toss cubed lamb leg with 1 grated onion, 1/3 cup olive oil, and salt and pepper. Skewer with lemon slices, onion and bell pepper; grill.

20. Indian Lamb: Marinate cubed lamb leg in 1 cup plain yogurt, 1/2 cup each minced onion and cilantro, 2 tablespoons garam masala and 1 1/4 teaspoons salt. Skewer and grill; top with chutney.

21. Moroccan Lamb: Mash 3 garlic cloves, 1 tablespoon coriander seeds and 1 teaspoon each cumin, paprika and salt into a paste. Mix with 1 stick softened butter and rub onto cubed lamb leg. Skewer and grill.22. Lamb Dolmades: Make Beef Kefta (No. 3) with ground lamb; wrap in grape leaves and skewer. Brush with olive oil and grill.23. Israeli Lamb: Mix 1 pound ground lamb with 1 cup each minced onion and chopped parsley and 2 teaspoons each paprika, salt and pepper. Form into 2-inch ovals; skewer and grill.

24. Meatloaf: Form your favorite meatloaf mix into 2-inch ovals. Skewer and grill, basting with a mix of tomato sauce and olive oil.

25. Chicken Nicoise: Toss cubed chicken breast and pancetta, olives and cherry tomatoes with olive oil, oregano and salt. Skewer and grill.

26. Jerk Chicken: Marinate whole chicken thighs and pineapple chunks in 2 tablespoons jerk seasoning, 1 tablespoon vegetable oil and 2 teaspoons lime juice. Thread on double skewers; grill.

27. Chicken Fajita: Purée 1/2 cup olive oil, a handful of cilantro, 2 seeded jalapenos, 2 garlic cloves and salt; add cubed chicken breast and marinate. Skewer with onion and poblano pieces. Grill, basting with lime juice.

28. Chicken Liver: Soak chicken livers in milk 1 hour; drain and pat dry. Skewer with bacon chunks and peeled cipollini onions. Season with salt and pepper; grill.

29. Chicken Sausage: Toss quartered peaches with vegetable oil, fresh thyme and salt. Skewer with cooked chicken sausage; grill.

30. Smoky Chicken: Toss cubed chicken breast with barbecue sauce, salt and minced chipotles in adobo sauce. Skewer and grill.

31. Chicken Caesar: Mix 1 pound ground chicken, 2 tablespoons Caesar dressing, 1/2 cup Parmesan, 1/4 cup breadcrumbs and 1 teaspoon lemon zest. Form into ovals, skewer and grill. Serve on romaine leaves with bread and more dressing.

32. Curry Chicken: Mix 2/3 cup coconut milk, 3 tablespoons peanut butter, 1 tablespoon each Thai curry paste and lime juice, and salt. Marinate cubed chicken thighs in half the sauce. Skewer with bell pepper chunks. Grill, basting with the remaining sauce.

33. Chicken Tikka: Marinate cubed chicken thighs in 1 cup yogurt, 2 tablespoons garam masala, 1/2 cup chopped cilantro, 1 1/2 teaspoons each grated garlic and ginger, 1 tablespoon lime juice, and salt and cayenne. Skewer and grill. Serve with yogurt mixed with lime juice.

34. Chicken Teriyaki: Marinate cubed chicken thighs in 1/4 cup teriyaki sauce and 1 tablespoon vegetable oil. Skewer and grill.

35. Turkey Meatball: Heat 1/3 cup cranberry sauce, 1 1/2 tablespoons each barbecue sauce and water, 2 teaspoons cider vinegar, and salt. Mix 1 pound ground turkey, 1/4 pound ground bacon, and salt. Form into balls, skewer and grill, brushing with the sauce.

36. Dill Salmon: Marinate cubed wild salmon in olive oil and chopped dill. Skewer and grill.

37. Hoisin Salmon: Marinate cubed wild salmon in 3 tablespoons hoisin sauce and 1 tablespoon each soy sauce, rice wine, honey and olive oil. Skewer with scallion pieces and grill.

38. Greek Shrimp: Marinate large shrimp in olive oil and chopped marjoram, dill and garlic. Skewer with grape tomatoes and lemon slices. Grill, then top with feta.

39. Sesame Shrimp: Toss shrimp with 1 1/2 tablespoons each olive oil and water, 2 teaspoons each rice vinegar, toasted sesame seeds and soy sauce, and 1/2 teaspoon sesame oil. Skewer and grill.

40. Chorizo-Shrimp: Marinate large shrimp and sliced chorizo in 1/4 cup each olive oil and minced roasted red pepper, 1 tablespoon cognac and some minced parsley and garlic. Wrap the shrimp around the chorizo, skewer and grill.

41. Chipotle Shrimp: Mix 1/4 cup barbecue sauce, the juice of 1/2 orange, 3 tablespoons minced chipotles in adobo sauce and salt. Reserve a quarter of the mixture; marinate shrimp in the rest. Skewer and grill, basting with the reserved mixture.42. Scallop-Bacon: Boil bacon strips 5 minutes, then cut into pieces. Toss scallops with 1 tablespoon olive oil, 1 teaspoon smoked paprika and salt. Skewer with lemon slices and bacon; grill.43. Mackerel a la Plancha: Skewer 4-inch pieces scored mackerel fillets. Brush with olive oil, season with salt and grill. Sprinkle with smoked paprika and serve with lemon wedges.

44. Swordfish Rolls: Sprinkle thin swordfish slices with lemon juice, parsley, salt and pepper. Lay thinly sliced zucchini on top, roll up and wrap with sage leaves. Skewer with sliced lemon and tomato; brush with olive oil and grill.

45. Veggie: Marinate zucchini, eggplant and bell pepper chunks in olive oil, thyme, rosemary and garlic. Skewer and grill, basting with lemon juice. Season with salt.

46. Veggie Souvlaki: Mash 3 garlic cloves, 1 tablespoon each coriander seeds and olive oil, and 1 teaspoon each cumin, paprika and salt into a paste. Brush on zucchini, eggplant and bell pepper chunks. Skewer and grill.

47. Curried Cauliflower: Toss cauliflower florets with olive oil, curry powder and salt. Skewer and grill over indirect heat, covered.

48. Haloumi: Marinate cubed haloumi cheese in 1/4 cup olive oil, 1/2 cup chopped parsley, 3 minced garlic cloves, and 2 teaspoons each cumin, coriander, paprika and dried mint. Skewer with scallion pieces and grill.

49. Hoisin Tofu: Make Hoisin Salmon (No. 37) with extra-firm tofu instead of salmon.

50. Prosciutto-Fig: Wrap halved figs in prosciutto. Season with pepper, skewer and grill.


Vegetable Kabobs

Vegetable Kabobs

1/2 pound whole small mushrooms

1 1/2 pounds small zucchini, cut into 1-inch slices

12 to 16 cherry tomatoes

Italian salad dressing or other marinade mixture

9 to 12 pineapple chunks

Wash mushrooms; remove and discard stems. Place mushrooms, sliced zucchini, and cherry tomatoes in salad dressing. Let marinate in refrigerator for at least 4 hours. Drain vegetables, reserving marinade.

Thread vegetables alternately with pineapple onto skewers. Cook on grill over medium heat for about 10 minutes, turning occasionally and basting with reserved marinade.

Vegetable kabobs serves 4 to 6.

A Rainbow of Flavor

Fruit kabobs can be a colorful way to decorate the party table. By combining the right fruits in the right way, you can make a rainbow of color on each skewer you use. Make the fruit on the skewer and then add a dip that people can use for their fruit to make it even yummier.

Fruit Skewers

What you will need:

  • 1 quart blueberries
  • 1 bunch purple grapes, washed
  • 1 quart strawberries, hulled
  • 1 cantaloupe, cut in to cubes
  • 1 pineapple, cored and cut in to chunks
  • 4 kiwi, peeled and cut in to quarters

How you make it:

To make the rainbow, push the strawberries to the bottom of the skewer. Follow this order to put the fruit on the stick: strawberry, cantaloupe, pineapple, kiwi, blueberry and grape. (red, orange, yellow, green, blue, purple). Continue with the skewers until the fruit is used up.

The fruit dip can be placed in to a bowl and served next to the platter of fruit kabobs you set out.

Fruit Dip

What you will need:

  • 8 oz cream cheese, softened
  • 7 oz marshmallow cream

How you make it:

Take the two ingredients and whip with a mixer until fluffy. Serve with a spoon near the fruit.

For a different appetizer, how about an antipasto skewer?

Antipasto Skewer

What you will need:

  • 10 oz mozzarella cheese, cubed
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tbsp parsley, chopped
  • Salt
  • Pepper
  • 6 oz mushroom caps, drained
  • 6 slices rye bread, quartered
  • Cherry tomatoes

How you make it:

In a small bowl, combine the garlic, oil, parsley, salt and pepper. Add the mushrooms and marinate for 20 to 30 minutes.

Using the skewer, thread a piece of bread, a mushroom, a piece of cheese and the cherry tomato on the top. Repeat on all of the skewers until the ingredients are used up. Serve with olive oil or a rosemary infused olive oil as a dipping sauce.

Veggie & Cheese Kabobs

16 grape tomatoes

  •  4 oz. (1/2 of 8-oz. pkg.) KRAFT Mozzarella Cheese, cut into 16 cubes
  •  4 cucumber slices (1/2 inch thick), quartered
  •   1/2 cup KRAFT Zesty Italian Dressing
  • 1/4 cup KRAFT Real Mayo Mayonnaise
    1 Tbsp. chopped fresh basil
    Thread 1 each tomato, cheese cube and cucumber piece on each of 16 small wooden skewers.
    Mix dressing, mayo and basil until blended.
    Spoon dressing mixture into 8 plastic drinking cups; place 2 kabobs in each cup.

Vegetable and Mozzarella Kabobs

Total Time: 0:35
Level: Moderate
Yield: 2
Serves: 2


  • 3 large plum tomatoes
  • 1 small zucchini
  • 1 small yellow straight neck squash
  • 6 jumbo mushrooms
  • part-skim mozzarella cheese
  • 1 loaf Italian bread
  • 2 tbsp. minced oil-packed dried tomatoes
  • 2 tbsp. balsamic vinegar
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • olive oil
  • 1 to 2 bunch parsley
  • 1 clove garlic


  1. Preheat broiler if manufacturer directs. Line 15 1/2- by 10 1/2-inch jelly-roll pan with foil.
  2. Cut each plum tomato crosswise in half; cut zucchini and yellow squash into 1 1/2-inch chunks. Trim tough ends from mushrooms. Cut mozzarella cheese into 6 chunks. Cut six 1 1/2-inch cubes from bread; reserve remaining bread to use another day.
  3. In large bowl, mix dried tomatoes, balsamic vinegar, salt, pepper, and 2 tablespoons olive oil. Add plum tomatoes, zucchini, yellow squash, mushrooms, and mozzarella cheese to vinegar dressing and toss until well coated. Let stand 10 minutes. Meanwhile, line large platter with parsley.
  4. Mince garlic. In small bowl, mix garlic and 2 tablespoons olive oil. Brush bread cubes with garlic oil.
  5. For kabobs, you will need five 15-inch-long all-metal skewers. On one skewer, alternately thread yellow squash and zucchini. On another skewer, thread mushrooms; on another skewer, thread tomato halves; on another skewer, thread mozzarella chunks; and on remaining skewer, thread chunks of bread. Reserve any dressing remaining in bowl.
  6. Arrange all except bread kabob in jelly-roll pan. Place pan in broiler about 5 inches from source of heat. Broil cheese kabob about 5 minutes or until cheese cubes are just heated through and slightly melted; broil vegetable kabobs about 10 minutes or until vegetables are tender-crisp, turning skewers once and basting with reserved dressing. Remove kabobs to parsley-lined platter as they are done.
  7. Discard foil and place bread kabob in same jelly-roll pan. Broil bread kabob until lightly toasted, turning once. Place bread kabob on platter with vegetable and cheese kabobs. Remove skewers before serving.

Chicken: A lighter and healthier option like barbeque chicken cooked right can be hard to turn  down. A favorite of  kids and adults having easy  grab and eat chicken legs wing  or even whole roasted chickens will definitely be a crowd please. Use your favorite marinade  and soak your meat a dog  a head of your even to  assure that the pieces are flavorful and juicy  when grilled and served.

The Ultimate Barbecued Chicken

Total:3 hr 20 minActive:15 min  Yield:6 servings Level:Intermediate


  • 2 quarts water
  • 2 tablespoons kosher salt
  • 1/4 cup brown sugar
  • 2 garlic cloves, smashed with the side of a large knife
  • 4 sprigs fresh thyme
  • 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
  • 1 slice bacon
  • 1 bunch fresh thyme
  • Extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups ketchup
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red or white wine vinegar
  • 1 tablespoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika or smoked paprika if available
  • Freshly ground black pepper


For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Recipe courtesy of Tyler Florence
Beer Can Chicken
Total:2 hr 30 min Active:30 min Yield:4 to 6 servings  Level:Easy


  • 1 large whole chicken (4 to 5 pounds)
  • 3 tablespoons Memphis Rub (or your favorite dry barbecue rub
  • 1 can (12 ounces) beer


Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken inside and out, under cold running water, then drain and blot dry inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.

Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat to high; then when smoke appears, lower the heat to medium.

Pop the tab on the beer can. Using a ‘church key’-style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

When ready to cook, if using charcoal, toss 1/2 the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving meat off the upright carcass. (Toss the beer can out along with the carcass.)

Recipe courtesy of Steven Raichlen

Barbecue Chicken

Total:9 hr 50 min Active:10 min   Yield:6 to 8 serving   Level:Easy


  • 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
  • 1 1/2 cups Neely’s Italian Dressing, recipe follows
  • 1/4 cup Neely’s Barbecue Seasoning, recipe follows
  • 1 cup Neely’s Barbecue Sauce, recipe follows
Neely’s Italian Dressing:
  • 2 tablespoons ground mustard
  • 2 garlic cloves, smashed
  • 1 tablespoon crushed red pepper flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon sugar
  • 2 tablespoons Neely’s Barbecue Seasoning
  • 1/3 cup red wine vinegar
  • 1 cup canola oil
  • Salt and pepper
Neely’s BBQ Seasoning:
  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder
Neely’s Barbecue Sauce:
  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce


Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely’s Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.

If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely’s Barbecue Sauce.

Place into a preheated 350 degree F oven for 45 minutes.

If grilling outside: Thirty minutes before you’re ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.

Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely’s Barbecue Sauce during the last 5 minutes of cooking.

Neely’s Italian Dressing:

Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.

Neely’s BBQ Seasoning:

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neely’s Barbecue Sauce:

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Recipe courtesy of The Neelys

Sliced Veggies

Best of all grilling provided it own unique  flavor so more often than not your prep work includes simple sliced  or skewering  drizzling your veggies with oil and sprinking  them with salt ,pepper or other herbs and seasonings.

  Drink to chill :

Tailor your drink  selection to your  guest list.

Kids attending make sure to provide popular fruit drink  lemonade or juices and plenty of water on had to make  sure everyone stay hydrated during  the  festivities.

Awesome BBQ drinks for your next barbecue

Drinks Station. Set up a buffet table with signs to guide the guests through the process of making their own BBQ drinks. The first step will be for guests to grab a glass which is either empty, or maybe already has the room temperature ingredients in it. Then they step to the right and find ice and a sign instructing them to add that to the glass. Then the next step might be to pour in some soda water or add garnish. It may sound like you’re asking guests to do some work, but it’s actually fun and engaging, especially if you’ve clearly taken the time to make it look nice. Plus, it means they can get their own refills when they want instead of having to find you and ask first.


Basic Lemonade

Bring 1 cup of water to a boil in a medium-sized saucepan. Turn off the heat and add sugar, stirring until it’s dissolved. Pour it into a large pitcher, stirring in 2 cups of lemon juice and up to a gallon of cold water, adding the H2O gradually until it gets to the level of sweet-tartness you prefer.


Fireball Pink Lemonade

Total Time: 0:10

Prep: 0:10
Level: Easy
Serves: 4


  • 1 bottle lemonade (24 oz.)
  • 1 c. Fireball cinnamon whisky
  • 1-2 tbsp. grenadine
  • 2 c. ice
  • 1 lemon, sliced


  1. Pour the lemonade, Fireball and 1 tbsp. grenadine into a large pitcher. Stir and taste, adding grenadine until you reach the desired color/flavor you’d like.
  2. Fill mason jars or other glasses with ice. Pour in pink lemonade, and garnish glasses with a slice of lemon. (You can place any remaining slices in the lemonade pitcher.)

Watermelon Lemonade Slushie

Total:3 hr 10 min Active:5 min  Yield: 4 servings Level:Easy


  • 2 pounds cubed watermelon (about 4 cups)
  • 1/2 cup sugar
  • 1 large bunch basil, stems and leaves roughly chopped (about 2 cups), plus 4 whole leaves for garnish
  • Juice of 3 lemons (about 1/2 cup)


Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours.

Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour.

When the watermelon is completely frozen, put half in a blender. Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth.

Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf.

Copyright 2014 Television Food Network
Beach Drinks



Mango Banana Smoothie:
  •  1/2 chopped mango
  •  1 banana
  •  3 ounces orange juice
  •  1 teaspoon honey
Banana Mango Daiquiri:
  •  2 ounces Jamaican Rum
  •  1/2 chopped mango
  •  1 banana
  •  2 ounces orange juice
  •  1 teaspoon honey
  •  Splash of lime juice
Frozen Mandarin Cosmopolitan:
  •  2 ounces Absolut Mandrin Vodka
  •  1/2 ounce Triple Sec
  •  1/2 ounce Sour Mix or Margarita Mix
  •  Splash of cranberry juice
  •  Splash of lime juice


Mango Banana Smoothie:

Pour ingredients into blender half filled with ice and blend. Pour into tall glass.

Banana Mango Daiquiri:

Pour ingredients into a blender half filled with ice and blend until smooth. Pour into a wine glass and garnish with a lime.

Frozen Mandarin Cosmopolitan:

Pour ingredients into a blender half filled with ice and blend. Pour into a wine glass and garnish with a lime.

Pineapple Paradise

Total:1 hr 10 min Active:5 min    Yield:4 servings  Level:Easy


  •  1/2 cup sugar
  •  One 2-inch piece fresh ginger, thinly sliced
  •  2 cups pineapple juice
  •  1 liter seltzer
  •  Ice
  •  6 ounces spiced rum, optional
  •  4 pineapple chucks


In a small saucepan over medium heat, stir together the sugar with 1/2 cup water and the ginger slices. Bring to a simmer to dissolve the sugar, then remove from the heat and allow to cool to room temperature.

In a large pitcher, stir together the ginger simple syrup, pineapple juice and seltzer. Pour into ice-filled glasses and add 1 1/2 ounces of rum to each glass, if using. Garnish each with a  Most

                          Delish Burger Recipes

Giant Party Cheeseburger

Total Time: 1:15

Prep: 0:20

Level: Easy

Serves: 4-6


  • 3 lb. ground beef
  • 1 c. bread crumbs
  • 2 large eggs
  • 2 tbsp. Worcestershire sauce
  • 3 cloves garlic, minced
  • 1/2 lb. sliced cheddar cheese
  • 1 large boule, halved
  • 2 c. romaine lettuce
  • ketchup
  • mustard
  • 2 large tomatoes, sliced
  • 1 c. pickle coins
  • Baked French fries, for serving (optional)


  1. Preheat oven to 350° and line a large rimmed baking sheet with foil. Spray foil with cooking spray.
  2. In a large bowl, combine ground beef, bread crumbs, eggs, Worcestershire sauce, and garlic and season with salt and pepper. Mix with your hands until evenly combined.
  3. Transfer meat mixture to the prepared baking sheet and form the mass into an extra large patty. It should be about 1” bigger in diameter than your bread. Bake until the meat is browned and cooked through, 50 to 55 minutes.
  4. Using paper towels, blot extra grease off and around the patty. Preheat broiler. Cover the entire top of the patty with cheese and broil until cheese is melted, about 1 minute.
  5. Assemble burger: Place the bottom half of the boule bread on a large serving tray. Top with lettuce then place the giant cooked patty on top. Squeeze ketchup and mustard all over the patty, then top with tomatoes and pickles and place top half of the bread on top.
  6. Slice into wedges and serve warm with french fries.

Big Bang Burger

Total Time: 0:20
Prep: 0:05
Cook: 0:15
Level: Easy
Yield: 4
Serves: 4


  • 8 strips bacon, cut in half
  • 2 tsp. paprika
  • 1 1/2 tsp. ground black pepper
  • 1 tsp. salt
  • 1/2 tsp. brown sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Cayenne Powder
  • 4 ground beef burger patties (1/2 lb each)
  • 4 Hamburger buns
  • Lettuce
  • 1 tomato, sliced
  • 4 slices cheddar cheese
  • 4 tbsp. barbecue sauce


  1. Fry bacon over medium heat, until the bacon has curled a bit and the fat has turned translucent. Place bacon on a plate lined with paper towels to drain. Leave remaining grease in frying pan.
  2. Make Barbecue Seasoning: Combine paprika, salt, pepper, brown sugar, garlic powder and cayenne powder. Sprinkle seasoning on both sides of each burger patty.
  3. Warm the bacon drippings in the frying pan over medium heat for about 1 minute, then add the burger patties, cooking two at a time—as much as your frying pan will allow, without letting the patties overlap. Cook for four minutes on each side.
  4. Place each cooked patty on a bun. Top the burgers with lettuce, tomato, cheddar cheese, bacon and barbecue. Or serve the last three ingredients on the side, if you want to eat your burger Sheldon Cooper-style.

 Spongebob-Inspired Krabby Patties for the kids

Level: EasyYield: 4 Servings


Burger Patties
  • 1 1/3 lb. ground beef (80 percent lean)
  • 2 tsp. Old Bay seasoning
  • 1 tsp. Black pepper
  • 1 tsp. Sea salt
  • 4 slices cheddar cheese
King Neptune’s Poseidon Powder Aioli
  • 1/2 c. mayonnaise
  • 1 tsp. Old Bay seasoning
  • 4 sesame seed buns, sliced in half
  • ketchup
  • mustard
  • 1 jar dill pickle slices
  • 1 red onion, sliced
  • 1 tomato, sliced
  • 4 leaves of butter lettuce


  1. Make the Burger Patties: Heat a grill pan or sauté pan over medium heat. As it heats, combine ground beef, Old Bay, pepper and salt. Form into four equally sized patties, about 1/3 lb apiece. Set on a platter next to the stovetop. Coat the warmed grill pan with cooking spray and place patties on the pan, cooking each side about 4-5 minutes, or until cooked through to your desired doneness.
  2. Use a large star-shaped cookie cutter to cut each cheese slice into a star shape. Place the star-shaped cheese on each burger patty, in the last 30 seconds or so of cooking, so it melts a little. Set burger patties aside.
  3. Make King Neptune’s Poseidon Powder Aioli: Stir mayo and Old Bay until thoroughly combined.
  4. Assemble the Sandwich: Spread Poseidon Powder Aioli on the bottom of each bun. Top with a burger patty, ketchup, mustard, pickles, onion slices, tomato and lettuce. Place the top bun on each burger. Serve.

Steak Frites Burger

Total Time: 0:20Prep: 0:05Level: EasyServes: 4


  • 4 hamburger patties
  • kosher salt
  • Freshly ground black pepper
  • 4 slices cheddar
  • 4 Hamburger buns
  • French fries (fresh or frozen and cooked), for topping
  • 1/4 c. steak sauce (such as A1)


  1. Heat grill or grill pan to high. Season burger patties with salt and pepper and grill until pink, 6 minutes per side for medium. Add cheese and let melt, 1 minute.
  2. Assemble burger: Add patty and French fries to bun bottom, then drizzle with steak sauce, cover with top bun and serve.

BLT Burger

Total Time: 0:25

Prep: 0:05
Level: Easy
Serves: 4


  • 4 hamburger patties
  • kosher salt
  • Freshly ground black pepper
  • 4 slices cheddar
  • 8 slices bacon
  • 4 Hamburger buns
  • 2 tbsp. mayonnaise
  • 4 pieces lettuce
  • 4 tomato slices


  1. Heat grill or grill pan to high. Season burger patties with salt and pepper and grill until pink, 6 minutes per side for medium. Add cheese and let melt, 1 minute.
  2. Meanwhile, in a large skillet over medium-low heat, cook bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate and drain.
  3. Assemble burger: Spread bun bottoms and tops with mayonnaise. Top with a patty, lettuce, tomato, and bacon and serve.

Animal-Style Burgers

Total Time: 0:45
Prep: 0:15
Cook: 0:30
Level: Easy
Serves: 2


  • 4 tbsp. vegetable oil, divided
  • 1 c. Onions, finely chopped
  • kosher salt
  • 1/4 c. mayonnaise
  • 1 tbsp. ketchup
  • 1 tbsp. sweet pickle relish
  • 1 tsp. white vinegar
  • 1/2 tsp. sugar
  • 4 thin ground beef patties, about 1/2-in thick
  • 2 tsp. yellow mustard
  • 4 slices American cheese
  • 2 white hamburger buns
  • Lettuce, for serving
  • 4 pickle chips
  • cooked frozen french fries, for serving (optional)


  1. Heat 2 tbsp. of vegetable oil in a large skillet over medium heat. Add the onions and cook until caramelized, about 20 minutes. If the onions are browning too quickly, turn down the heat and add a splash of water. Set aside onions and wipe the skillet clean.
  2. Meanwhile, make the special sauce. Mix together mayonnaise, ketchup, relish, sugar and vinegar in a small bowl. Season to taste and set aside.
  3. Heat the remaining vegetable oil in the pan over medium-high heat. Season both sides of the hamburger patties with salt and pepper before adding them to the pan. Cook for about 2-3 minutes, until the bottoms have developed a nice seared crust. Spread about 1/2 tsp of yellow mustard on the top (uncooked) side of each patty before flipping. Flip the patties and cook for another minute. Add the cheese slices on top of each patty and cook until the cheese melts.
  4. Top each bottom bun with a heaping tablespoon of the sauce, a tomato slice, pickles and a piece of lettuce. Add a cooked patty to each bun and top each with caramelized onions. Top the onions with another patty each, then top with top bun. Serve with fries (garnished with extra sauce and onions).

Top Hot Dogs

Ultimate Chili Dogs

Total:40 minActive:5 minYield:4 servingsLevel:Easy


  • Extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound lean ground beef
  • 1 medium jar ketchup, about 2 1/2 cups
  • 1 teaspoon chili powder
  • 2 tablespoons prepared yellow mustard
  • Kosher salt and freshly ground black pepper
  • 4 all-beef hot dogs (recommended: Ball Park)
  • 4 hot dog rolls
  • 1/2 cup grated Cheddar


Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small

amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That’ll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.Recipe courtesy of Tyler Florence

BBQ Hot Dog & Potato Packs Recipe

TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1 package (20 ounces) refrigerated red potato wedges
  • 4 hot dogs
  • 1 small onion, cut into wedges
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup barbecue sauce


  • 1.Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.
  • 2. Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape. Yield: 4 servings.

Smothered Beef Hot Dogs

  • 6 large beef hot dogs
  • 6 deli hot dog buns
  • 2 1/2 cups/600 mL prepared chile verde
  • 1 medium onion, diced
  • 1/2 cup/120 mL shredded cheese
  • Prep Time:10 minutes
  • Cook Time:10 minutes


  • Total Time:20 minutes
  • Yield: Serves 6

Preheat grill for medium-high heat. Grill hot dogs for 8-10 minutes, turning often. Once cooked cooked through with nice looking grill marks, remove from heat and place onto hot dog bun. Top with warmed chile verde and diced onions.

Chicago Dogs

What You’ll Need

  • 8 good hot dogs
  • 8 hot dog buns
  • 2 tomatoes, sliced
  • 16 pepperoncini peppers
  • 1/2 cup (120 mL) chopped onion
  • 1/2 cup (120 mL) sweet pickle relish
  • Celery salt

How to Make It

1. Cut tomatoes into thin slices, then cut in half to make half circles.

2. Grill hot dogs over a medium-high heat until browned, about 4 to 5 minutes, turning occasionally.

3. Open hot dog buns and grill for 1 minute, cut side down.

4. Assemble dogs by placing 2 slices of tomato on the bun, then the hot dog, and then the peppers. Now top with mustard, onions and relish. Sprinkle on some celery salt and you have a real Chicago Hot Dog.

New York Hot Dogs

What You’ll Need

  • 6 hot dogs
  • 6 hot dog buns
  • For Onion Sauce:
  • 3 yellow onions, peeled and sliced
  • 1/3 cup (80 mL) prepared marinara or tomato sauce
  • 1/2 cup (120 mL) water
  • 3 cloves garlic, minced
  • 2 tablespoons (30 mL) oil
  • 2 tablespoons (30 mL) paprika
  • 1 teaspoon (5 mL) brown sugar
  • 1/2 teaspoon (2.5 mL) cayenne (optional)
  • 1/2 teaspoon (2.5 mL) salt
  • 1/2 teaspoon (2.5 mL) black pepper
  • Dash of cinnamon

How to Make It

1. In a large pan, heat oil. Add sliced onion and cook for 3 to 5 minutes. Add garlic and cook for additional 2 minutes, stirring often. Add tomato sauce (or marinara), water, and remaining ingredients, and allow mixture to simmer for 15 to 20 minutes.

2. Preheat grill for medium heat. Place hot dogs onto the grill and cook for 6 to 8 minutes turning often. Once hot dogs are cooked through, remove from grill, place into warmed hot dog buns and top with onion sauce.

Bacon Burger-Style Hot Dog

What You’ll Need

  • 1 pound (450 g) ground beef
  • 1 teaspoon (5 mL) kosher salt
  • 1 tablespoon (15 mL) cracked black pepper
  • 2 tablespoons (30 mL) Worcestershire sauce
  • 10 plus 8 strips uncooked Wright® Brand Smoked Bacon
  • 1/4 cup (60 mL) jalapeno peppers, chopped
  • 1 cup (240 mL) shredded Colby cheese
  • 4 hot dog buns

How to Make It

  1. Preheat grill.
  2. While the grill is preheating, mix ground beef, salt, pepper, and Worcestershire sauce in a medium bowl; set aside.
  3. Cook 10 strips of Wright® Brand Smoked Bacon according to package directions. Allow to cool slightly, then coarsely chop.
  4. In another medium bowl, gently toss the cooked bacon pieces with jalapenos and cheese; set aside.
  5. Divide burger meat into quarters and roll each quarter between two pieces of plastic wrap to a 6-inch by 4-inch square.
  1. Place 1/4 of the cooked bacon, jalapeno, and cheese filling down the middle of each square. Roll and seal meat into hot dog shape.
  2. Wrap each burger dog with two strips of uncooked Wright® Brand Smoked Bacon from end to end, securing with a toothpick.
  3. Place burger dogs on a medium-hot grill and cook approximately 15-20 minutes with lid closed, turning every 2-3 minutes or until cooked.
  4. Remove burger dogs from the grill, place on hot dog buns and enjoy!

 Craft Beer Selection

Are your family friends and buddies big fan  of having  a beer with their barbeques?

Serve them  by  the bottle or have a testing or  beer  flight option planned for quests  that  might  be curious to try the selection of beers that you on hand.


Bud Light
Coors & Corona
Samuel Adams
Coors Light
Customizable Cocktail Bar :
Signature cocktails  area common practice at a well planned social  gathering.

Accessible Ice Bucket :

 Make sure you have plenty  of water , soft  drinks and ice teas on hand to keep everyone’s thrist quenced.
 4TipsFor  Hosting an Best Barbecue
Bet smart sets up two set-up
Stark sts up two tables  one  for dining  and one for food and drink.
Starks plats and prerolled sliverware at  each end to prevent traffic jams.
Put only the hot food on the buffet. All your topping, ketchup, mustard ,chesse go  the dinner table.
Make easy look eleagant
Start decorates with nothing  but smallpats of herbs from his or her kictchen windowsill.
Reinvert the   home bar
Set a colored tray with  glass , bottle openers and clothes , napkins to catch spills
Prep for a perfect ending
Those quest who never want the  party to end .They will say What can I send you home with? It works every time.
Use this BBQ party planning checklist to enjoy a stress-free afternoon and have a little fun for a change

Easy Summer Desserts

Blueberry Tart


  • Hands-On Time15 min
  • Total Time48 min


Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.

Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.

Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.


    1. Check


      flour for the work surface

    2. Check


      1 8-ounce sheet frozen puff pastry, thawed

    3. Check


      1 large egg, beaten

    4. Check


      1tablespoon granulated sugar

    5. Check


      4ounces cream cheese, softened

    6. Check


      1/4cup heavy cream

    7. Check


      1/2teaspoon grated lemon zest

    8. Check


      3tablespoons confectioners’ sugar

    9. Check


      2cups blueberries


  1. Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
  2. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
  3. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
  4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
  5. Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.

4 Stage Party Planning Checklist

Stage 1: About a Week Before

Task Click box to Check
Make up a guest list, and send out invitations (or just call everybody up)
Plan the menu, and make a shopping list of everything you need to buy. If vegetarians are among your guests, plan for them as well.
If friends and family will be attending, see if you can allocate some of the work (Find volunteers to make salads or prepare deserts, for instance. This will leave you basically free to just attend to the grill)
If you use a gas grill, check to see you have enough propane (having a refill on hand is always good policy). Likewise, if you use charcoal, make sure you have enough coals.
If you need to rent or borrow any equipment, make necessary arrangements.

Ready to move on to stage 2 of your party planning checklist?

Stage 2: 2-3 Days Before the BBQ Party.

Task Click box to Check
Start preparing everything a few days before the event. Make a list of things you have to get.
Food and beverages (Alcoholic and non-alcoholic, as required)
Paper plates, napkins and towels, and plastic utensils if you’re planning on using them. It’s usually a good idea to get slightly more than the number of guests you’ve invited.
Any special decorations, tablecloths, meats, seafood or anything else you may need.
If any foods you’re planning can be made ahead of time and frozen, such as snacks and mixes, now’s the time to get started.

Ready to move on to stage 3 of your party planning checklist?

Stage 3: The Day Before

Task Click box to Check
Get the ice you need for the drinks
Pick up all the perishable and last-minute items you need
Don’t forget condiments like mayonnaise, mustard, relish & pickles, etc. Prepare your salads, and call to remind your designated salad makers. Or just pick up prepared salads at your grocery store.
Decorate party areas and arrange the tables and work area
Thaw any frozen items

I think you’re doing pretty well so far. And now your planning is about to enter it’s final phase:

Stage 4: The Day Of

Task Click box to Check
In the morning set out the plates, utensils, and BBQ tools. Keep all the tools you’ll need handy so you wont have to desert your post and run inside to get something. Accidents can happen when the grill is unattended.
If you’re grilling any vegetables, now is a good time to prepare them and wrap in foil, if required. Remember that corn and potatoes should be on the grill about an hour before the meat
Set up a drinks table, and let everyone come over and help him/herself. I like to fill a large plastic tub with ice and canned drinks, which is extremely efficient in keeping people out of the house and out of the fridge.
When your friends start arriving, try and delegate serving and clearing up duties. You may also like to get some of the parents to arrange games for the kids – this keeps the kids occupied and out of your cooking area. To make it more interesting, why not have some small prizes handy for the winners?
Set up a large trash container (or two) in your cooking area, with a large plastic sack inside. Encourage your guests to use them to dispose of their paper plates and cups. I also like to keep a couple of rolls of paper towels handy – always useful.