|Make Veggie Dip Cups for your guests.||Instead of a rosemary marinade, put fresh rosemary directly on the hot coals.|
Creamy, tangy dip with the cold, sweet watermelon.
INGREDIENTS: 8 oz. sour cream, 4 Tbls. sugar, 1 tsp. pure vanilla extract, 8 servings of watermelon cut into thick sticks
DIRECTIONS: In a small bowl mix together the first 3 ingredients. Serve with the watermelon sticks for dipping.
Grilled Artichokes – quarter artichokes and slowly boil them until tender. Let them cool completely down, then pull out the choke and prickly leaves. Place the quartered artichokes in a bowl, drizzle olive oil all over, place grated Romano cheese between the leaves along with salt, pepper, finely chopped garlic and fresh parsley. Place them on a hot grill turning them over until the cheese gets crusty and garlic cooks, it just takes a few minutes.
|Easy Potato Side dish – Slice whole potatoes almost all the way through, so that the slices are all still attached at the bottom of the potato. Drizzle with olive oil and your favorites potato seasonings, bake for about 40 minutes at 425.|
|This is a great idea for smaller areas to minimize space. Use galvanized buckets neatly arranged in a stand to hold plates, tableware, napkins, etc.||Have a special Burger or Hot Dog bar during your BBQ. Great for the kids.||Slicing the corn cob into small sections and putting them on skewers makes eating corn on the cob way for fun.|
|Watermelon Pops – Put Popsicle sticks in the watermelon rind to make eating it easier.||BBQ Sauce Fountain – Re-purpose your Chocolate Fountain and use BBQ sauce.||Use baby pool or raft filled with ice to keep food cold during cookouts.|