5 Unexpected Ways to Enjoy Watermelon When You Are Barbecuing at Home

Ah, watermelon - that delicious staple when you’re barbecuing at home! Cool and thirst quenching, it truly is a refreshing delight on a hot summer day. Have you ever wondered, though, if there are more interesting ways to eat it? We don’t want to gild the lily, but we do recommend giving some of these intriguing options a try next time you’re barbecuing at home.

  • This Cilantro-Lime Grilled Watermelon recipe from the Stay At Home Chef is a tasty way to use your grill. Now, if you’re barbecuing at home with Tony Roma’s pre-cooked ribs, you know they don’t require grilling. If you’re looking for an excuse to fire up your lovely new gas grill, give this recipe a shot - we promise you won’t regret it. Simply slice watermelon about 2 inches thick, brush each side with a little olive oil and lime juice, season with salt, and grill on high heat for 3-5 minutes per side. Once it’s off the grill, season it with more lime juice, and sprinkle with cilantro, along with extra salt, to taste.
  • If you like things a little sweet and spicy, Honey Grilled Spicy Watermelon from the Herbs and Oils blog may be the perfect choice for you. While preheating your grill to high, whisk together 1 tablespoon of lime zest, ¼ cup lime juice, and ⅛ cup of honey, 2 teaspoons of garlic chili sauce and a pinch of salt. Cut a medium watermelon into 1-inch thick wedges, drizzle with ⅛ cup of honey lightly on each side, and grill in batches until just browned, about 2 minutes per side. Plate the watermelon and drizzle with lime dressing, garnishing with cilantro.
  • Summer is the perfect time to sip a Grilled Watermelon Mint Julep, created from A Cozy Kitchen. To make 4 delicious cocktails, in a small saucepan over medium low heat, combine a handful of mint with ½ cup white sugar and ½ cup filtered water, cooking until the mixture reaches a simmer. Turn the heat off, allow the mixture to steep for an hour, then strain and discard the mint leaves, transferring the rest of the mixture to a small bowl and setting aside. Over a hot flame, grill ½ pound of watermelon wedges for about 1 minute on each side, until they achieve a dark red color with visible grill marks. Allow them to cool enough for you to handle them, and then chop the wedges into cubes, discarding the rind before transferring the cubes to a food processor, where you’ll pulse them until pureed, about 10 seconds. Run this puree through a strainer, and discard the pulp. Pack 4 cocktail glasses with crushed ice, and divide 6 fluid ounces of bourbon between them. Add to each glass a tablespoon or two of mint syrup, then top with watermelon puree and garnish with mint leaves.
  • BuzzFeed has a great idea for how to make an easy and delicious Watermelon Salad. Simply slice cucumbers, cube watermelon and combine the two, chilling in the refrigerator while you mix together lime juice and hoisin sauce for a dressing. Drain the watermelon and cucumber, toss with the dressing and top with chopped peanuts, chopped mint and cilantro.
  • For a twist on comfort food, try Watermelon Grilled Cheese Bites from Brit & Co. Slice watermelon and halloumi cheese into small squares, all the same size and width, with the width being about 1 cm. Using grill racks coated with olive oil, grill the watermelon for about 2 minutes, grill the cheese for about 1 minute on each side, then assemble small sandwiches, with the watermelon as bread and cheese topped with arugula for the filling.

Any time you’re barbecuing at home, Tony Roma’s pre-cooked ribs are the perfect choice for a main dish. Easy and convenient, they free your time and energy, so you can focus on wowing your guests with adventurous side dishes and desserts. Find us on  Facebook, Twitter, Pinterest and Instagram for more barbecue tips!

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Find Your Flavor When You Barbecue at Home

When you barbecue at home, it doesn’t have to be the same old boring flavor every time. One of the great advantages of grilling out versus cooking indoors, in fact, is that you can add different types of wood to your heat source in order to create smoke that adds distinctive flavors to your meats. Next time you barbecue at home, follow some of these expert tips, and play around until you find your perfect flavor.

The first thing to think about when you barbecue at home with wood smoke is whether you’re going to use chips, chunks or logs. Obviously, the difference between the three is simply size. Chips are scraps and shavings that are easily available in stores; they light quickly and burn out quickly. Chunks are about the size of a fist and take longer to ignite, but they burn for a full hour. Logs are, well, logs. They’re great if you’re barbecuing in a pit or with an offset smoker, but aren’t practical for grilling.

Once you’ve decided which size of wood you want to use, it’s time to consider flavor. It all comes down to three categories, really: mild woods, medium woods or heavy woods.

  • Mild woods include alder and fruit woods. Think apple or cherry woods that are mild with hints of fruity sweetness. These woods are a good option for delicate meats such as chicken or fish.
  • Oak and hickory are the most popular medium woods. Hickory is heavier than oak, but both are great for pork or beef.
  • When you say “heavy woods,” you’re probably talking about mesquite. Really, this is such a strong flavor that only meats such as brisket can stand up to it.

Once you’ve decided on size and flavor, it’s time to get down to business. Some people prefer to soak the wood in water before lighting it, while other experts only do this for wood chips. This will make the wood more difficult to light, but it will burn longer, so it makes sense to do this for wood chips, but might not work for you if you want to light chunks or logs, which already burn for a long time, quickly. Soak wood chips for at least 30 minutes before putting them into the heat.

Speaking of heat, you can use wood chips in both a charcoal grill and a gas grill. To use them with charcoal, let them drip dry a little bit before adding them to the coals; you can then scatter them over the burning coals directly, or enclosing them in a sheet of foil, with some holes poked in it to let the smoke escape. Set this packet off to the side, where it won’t be in the path of drips from the meat. You can close a charcoal grill for stronger flavor.

With a gas grill, the technique is a little bit different. Many gas grills have a smoker box built in, with its own dedicated burner. In that case, you’ll just add your chips to the box, turn the burner on high, and then adjust it when the wood starts to smoke. If there’s no such box on your grill, use the same foil technique mentioned above, placing the packet under the cooking grid of one of the hot burners, and adjust the heat accordingly. Again, for a stronger flavor, leave the grill lid shut for longer.

Does this all seem like too much effort? We’ll let you in on a little secret for the next time you barbecue at home: when you buy Tony Roma’s pre-cooked ribs, they come already cooked and full of flavor! This makes them the perfect choice for when you want to make it easier on yourself, or when you don’t have time to smoke the meat. Find us on Facebook, Twitter and Pinterest and Instagram for more barbecue tips!

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Life Hacks for Barbecuing at Home

Barbecuing at home is a fun way to entertain friends and family, but it can be a great deal of work for the host. Fortunately, there are some ingenious tips that can simplify the process and free up your time to enjoy your own party. Next time you’re barbecuing at home, try some of these hacks and see how easy it can be.

  • For quick and easy hamburger patties, divide your beef into the correct portions before freezing. This way, you can have as many or as few burgers as you need at one time.
  • If you’re using a cookbook, use a pants holder to suspend it from the kitchen cabinet. This will keep your hands and your countertops free for other things.
  • Put a thumbprint in the middle of your burgers before cooking them. This will make them cook flat instead of round.
  • For a fun twist, serve your side salads in a bacon bowl. Line the underside of a muffin pan with tin foil, and weave bacon strips to form a basket over the bottom of each muffin cup. Bake in a preheated 400° oven for 10-15 minutes, paying careful attention to make sure they don’t burn.
  • Another great use for a muffin pan is as a serving dish. You can easily present an array of condiments in a muffin tin, and save yourself the hassle of washing several little dishes.
  • The versatile muffin pan also offers an easier method to cook the eggs you’ll use for deviled eggs. Put raw eggs in a mini muffin tin and bake at 325-350 for 30 minutes for eggs that are creamy and easy to peel.
  • Did you know a salad spinner can help you evenly coat wings? After you’ve cooked your wings, toss them into a salad spinner with your wing sauce, and spin it for perfectly coated wings every time.

Another way to make barbecuing at home simple is to serve Tony Roma’s pre-cooked barbecue ribs. Savory and delicious, these ribs are also convenient and only take about 10 minutes to cook on the grill or in the oven, leaving you free to focus on creating delectable side dishes and a festive atmosphere. For more information about Tony Roma’s ribs or barbecuing at home, find us on Facebook, Twitter, Pinterest and Instagram for more meal inspiration!

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Build Your Best Burger When You Barbecue at Home

When you barbecue at home, there’s no need to feel stuck grilling the same old boring burgers every time! By thinking creatively and using a variety of ingredients, you’ll be able to create meals to tempt the most discriminating palate. Next time you decide to throw a barbecue at home, try some of these great recipes to build your very best burger.

  • Bourbon Burgers are packed with flavor and easy to prepare.  After preparing your grill for direct grilling over medium heat, mix 1 pound of beef, 2 tablespoons of grated onion, 1 teaspoon each of minced garlic and salt, ½ teaspoon pepper, and 2 tablespoons bourbon in a large bowl. Divide the mixture into 4 patties, and grill for 5-7 minutes on each side, until an instant read thermometer indicates an internal temperature of at least 160°. During the last 3 minutes of cooking, top each patty with a slice of Monterey Jack cheese, while toasting 4 pretzel rolls cut side down on the grill. Serve the hamburgers on the buns with tomato, lettuce and condiments of your choice.
  • If you entertain vegetarians when you barbecue at home, you’ll want to serve a meat free staple, like these Black Bean Burgers. In a blender, combine a 15-ounce can of black beans, drained and rinsed, an egg, ¼ cup chopped white onion, 1 clove garlic, ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon garlic salt until well combined. Transfer to a bowl, add another can of drained and rinsed black beans and 1 cup Japanese panko bread crumbs, mix well, and form the mixture into 6 patties. Heat 2 tablespoons olive oil in a large pan over medium heat and fry patties 4-5 minutes on each side until they are crisp. Serve with guacamole or fresh avocado, along with lettuce and tomatoes.
  • Another great vegetarian option for your barbecue at home is the Portabella Burger. For this delicious version, combine ½ cup parsley, ½ cup cilantro, 1 clove garlic, 1 tablespoon red wine vinegar, 2 tablespoons olive oil and salt and pepper to taste to create a chimichurri sauce, refrigerating it until ready to use. After gently washing 4 portabellas, drizzle them with olive oil and grill on a preheated grill for 3-4 minutes per side. Mash an avocado, and stir in ½ diced Roma tomato, ¼ teaspoon cumin, ¼ teaspoon lime juice and a pinch of salt. During the last minute of cooking, top each mushroom with a slice of Pepper Jack cheese, and mix the chimichurri sauce into the guacamole, stirring until blended before using it to top the burgers.

If you’re looking for an alternative to burgers when you barbecue at home, Tony Roma’s ribs are the perfect option for a mouthwatering meal. Find us on Facebook, Twitter, Pinterest and Instagram for more meal inspiration!

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Sweet Land of #Riberty With Tony Roma’s Ribs

This 4th of July, we’re having a little fun in beautiful America, the sweet land of #Riberty. What does it entail? We’ve sent party boxes full of 4th of July party supplies to a select list of bloggers. In exchange, the selected bloggers will write posts about their experience throwing a 4th of July party using Tony Roma’s ribs. You can follow along in a couple of different ways. First, you can link to our “#Riberty Pinterest board. Second, you can check out the individual blogs themselves, by following the links in this list:

What’s your #Riberty story? Will Tony Roma’s pre-cooked ribs figure into your 4th of July celebration? Join our online community, and connect with other rib enthusiasts. Follow us on Facebook, Pinterest and Twitter for tasty BBQ news in your feed. Remember, keep an eye out for #Riberty!

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S’mores to compliment your Tony Roma’s Ribs

If you’re taking Tony Roma’s delicious pre-cooked ribs camping this summer, you know you’ll be enjoying a delicious meal, even if you’re far away from civilization. This leads to the question, though: what’s for dessert? S’mores are a classic campground favorite, but if Tony Roma’s ribs have already raised the bar with dinner, you might want to go a little beyond the classic marshmallow, chocolate and graham cracker treat. Fortunately, we have some suggestions to make your camping trip even more memorably delicious.

  • If you’re craving something sweet and savory, you won’t want to skip the Salty Caramel Bacon S’more. Build it on the usual graham cracker, but use chocolate squares filled with salted caramel, and top it with crisp bacon before adding your campfire-toasted marshmallow.
  • The King lives on, with the Elvis S’more. What’s that you say? A salty caramel bacon s’more is not adventurous enough for you? Wrap your brain around this one: graham cracker, a peanut butter cup, banana, marshmallow and possibly bacon. The bacon is optional, but however you choose to do it, this combo has us all shook up.
  • S’mores with Nutella are simple, yet appealing. Rather than placing a chocolate square on your graham cracker and depending on the kindness of hot marshmallow to melt it, skip a step by using creamy Nutella. You can even tell yourself you’re doing it because it has protein.
  • Triple Chocolate S’mores are perfect if you just never seem to get enough chocolate. Check it out: chocolate graham crackers, dark chocolate and then a gooey, melty, toasted chocolate marshmallow. If your mouth wasn’t already watering from the Tony Roma’s ribs, we assume it is now.
  • The Grasshopper S’more is a simple twist on the classic. Using chocolate graham crackers, substitute mint chocolate for milk chocolate for delicious minty goodness.

Remember, just because you’re camping doesn’t mean you have to eat a boring meal! With Tony Roma’s pre-cooked ribs, some planning and a little imagination, you can have a scrumptious feast no matter where you are. Find us on Facebook, TwitterPinterest and Instagram for more meal inspiration!

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Take Your Pre-cooked Ribs on the Go This Summer

If you haven’t yet tried Tony Roma’s pre-cooked ribs, the summer is the perfect time to do so! Nothing says summer like the mouthwatering taste of barbecue, and no matter where you are, it’s sure to be a crowd pleaser. That’s why pre-cooked ribs are such an excellent choice- they allow you to take the delicious flavors of a backyard barbecue with you, without the hassle of firing up the grill.

  • Out on your boat: Whether you’re peacefully floating on a lake, or zipping down the river, bringing your grill along would be extremely inconvenient! Pre-cooked ribs are the perfect option for a boat trip, because they’re easy to carry along and pass out to the family.
  • Cooking out at the beach: The sun, the sand and the surf lend themselves to a relaxing family time. Make it even better by packing up some pre-cooked ribs and pre-chilled beverages, so no one has to stop having fun and leave the beach to eat.
  • Hanging out around the pool: If you’re lucky enough to have your own pool, why not host a pool-side barbecue. Pre-cooked ribs take the pressure off, and allow you to focus on having fun with your guests. Be careful if you’re bringing them to the neighborhood pool though- you might need to bring extras to share!
  • A summertime picnic: Forget the sandwiches! Pre-cooked ribs go great with summer side dishes like potato salad, baked beans and watermelon. Make your picnic a breeze by bringing ribs as your main course.
  • Camping out: Sure, there’s a grill at the campground, but once you’ve unloaded the car and set up the tents, is it really worth the effort? Save your energy for building a nice fire for roasting marshmallows once you’ve polished off all the pre-cooked ribs.

Where do you like to take pre-cooked ribs? Join our online community, and share your thoughts with other Tony Roma’s Rib enthusiasts. Follow us on Facebook, Pinterest and Twitter to get the latest ideas for your barbecue.

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Barbecue at Home | Upgrade Your Cookout

This summer, are you planning to barbecue at home? If it’s what you’ve always done, it might be time to step up your game! Traditional cookout food is delicious, but it can get a little boring if it’s all you ever do. Fortunately, using pre-cooked ribs for your barbecue at home frees you to experiment with the other dishes on the menu.

  • Corn is an old standby, but with some new recipes, you can make it seem new.
    • Make it into a salsa, using fresh watermelon.
    • Try Jamaican Street Corn, with jerk-spiced curry mayo and coconut.
    • If you love avocado, try some Roasted Corn Fiesta Guacamole.
    • For a second meat option, try a stuffed burger! Stuffed with things like cheese, onion and bacon, these recipes put all your favorite burger toppings on the inside for a mouthwatering twist.
    • Kids craving hot dogs? How you eat them probably indicates where you barbecue at home. In New York, beef hot dogs boiled or griddle-cooked are topped with mustard, sauerkraut and sweet red onions. In Texas, they’re more likely to be topped with chunky salsa, Monterey Jack cheese and sliced jalapeños, while in Tucson toppings are piled on: pinto beans, grilled onions, chopped tomatoes, mayonnaise or sour cream, mustard and salsa verde (tomatillo salsa). Atlantans tend to eat them covered in coleslaw, while in Kansas City they’re sandwiched in sesame-seed buns and topped with sauerkraut and Swiss cheese. Chicago hot dogs are as iconic as they are delicious, grilled and served on a poppy-seed bun, with mustard, chopped white onion, sweet relish, a dill pickle spear, tomato slices, small hot peppers and celery salt.
    • Do baked potatoes bore you? We guarantee these won’t. Spice up your barbecue at home with these Buffalo Chicken Stuffed Baked Potatoes.

So, how do you barbecue at home? With Tony Roma’s pre-cooked ribs, you can have great barbecue taste any time. If you have great tips to share about backyard entertaining, why not share them with other enthusiasts and pick up a few new ideas? Follow us on Facebook, Pinterest and Twitter to get the latest tips and tricks for your barbecue.

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Barbecue at Home | Top Grilling Tips from Tony Roma’s

You may have a solid routine that you follow every time you barbecue at home. On the other hand, most of us are always looking for ways to improve our barbecue experience and are eager to learn new tricks. Here we offer some tips that will make your barbecue at home the kind of top-notch meal you’ll want to repeat over and over again.

  • Know when to put a lid on it. The difference between using your grill’s lid and leaving it open is like the difference between oven and stovetop cooking. The lid is useful in trapping not only heat, but also smoke and flavor. If you don’t use the lid, you’re only cooking from underneath, which is preferable for thin foods, but not for foods that are more than ¾ inches thick. Basically, if the food is thin or you need to watch its color, leave the lid off. If it’s an inch thick or thicker, close the lid and use a high quality grill thermometer.
  • Dry Runs will help you better use your instrument: the grill. Practice makes perfect, so use dry runs to calibrate and season your grill. When your grill is new, wipe down all the surfaces with soap and water and rinse thoroughly. Allow to dry and then spray vegetable oil all over the inside of the cooking chamber. After putting in about 8 ounces of wood, heat your grill as hot as you can, and run it for about 30 minutes with all the vents open. This process will burn off contaminants, bake the paint and seal the pores. You can actually start cooking after this, while the grill is still hot, or you can wait until later. It’s also a good idea to play with the grill, using an easy thing to cook, like pork butt that you’re turning into pulled pork, or simply using a thermometer with no food. See how your grill responds to different variables, like opening and closing vents, before you cook anything really important.
  • Vents are the key to controlling your grill’s heat. The key to successful cooking is to remain in control of the heat. When you’re controlling the heat of your grill, you should remember that the charcoal or wood is not the only fuel- oxygen also plays a role. Grills have an intake vent and an exhaust vent, and by manipulating these vents you can control the temperature. The intake damper brings oxygen to the fire, and the exhaust damper helps the intake vent do this, while also allowing gases to escape. While you’re learning to barbecue at home, it’s probably best to leave the exhaust damper all the way open, and practice controlling the intake damper while you’re doing your dry runs without food.
  • Learn how to use a drip pan and a water pan. First, know the difference between the two: drip pans go under food, while water pans go over the heat source. Use a drip pan to collect the juices from the meat - but to keep them for use in sauce or stock - and to keep them from dripping into the flame and the water pan. You can fill your drip pan with water, and it will add humidity to the cooking chamber, while reducing the grill temperature and leveling fluctuations. For some recipes, a drip pan full of water, seasonings and vegetables can yield succulent gravy. Water pans, on the other hand, are not for making gravy. They’re great for regulating temperature and increasing humidity and can help the meat retain more flavor. Lining your water pan with foil will make for easier cleanup.

You know what makes a barbecue at home easy enough to enjoy every week? Precooked ribs from Tony Roma’s. These delicious ribs are simple to make and feature the great taste that so many fans of the restaurant have come to love. Join the barbecue conversation this summer with Tony Roma’s! Follow us on Facebook and Twitter to get the latest tips and tricks for your barbecue.

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Barbecue at Home | Top Summer Barbecue Festivals


Top Summer Barbecue Festivals | Barbecue at Home

It’s super fun to barbecue at home, but summer is all about getting out and doing things. This year, why not visit a barbecue festival or two? You can enjoy fierce competition, delicious barbecue, and entertainment, and maybe even bring home some fresh ideas for the next time you barbecue at home! Finding a great barbecue festival is as easy as visiting these helpful websites.

  • Killer Hogs not only lists the locations of barbecue festivals and competitions, but also offers practical advice to help you barbecue at home. On this site, we found information ranging from a link to great Memphis, TN barbecue to solid advice on choosing a grill.
  • Delish.com offers some great suggestions for barbecue festivals as well.  It’s on Delish that we found the Houston Livestock Show and Rodeo World’s Championship Bar-B-Que Contest. Traditionally held the weekend before the opening of the Livestock Show and Rodeo, this three-day long event includes not only a cooking competition, but also live music and dancing.
  • A quick visit to BBQ-festivals.com yielded a long list of festivals to check out. Of particular interest to us was Lexington, NC’s 31st Annual Barbecue Festival, held in a town that boasts of being the barbecue capital of the world.
  • If your time in the Carolinas will be spent a little further south, check out South Carolina’s barbecue scene at the South Carolina Barbecue Association’s website.  Throughout the year, there are barbecue festivals in South Carolina, and they happen more than once a month during the summer.
  • The Kansas City Barbecue Society website is a must for anyone who likes that style of barbecue. KCBS will direct you to Kansas City barbecue events, which are held all over the country.

Visiting these top summer barbecue festivals will probably inspire you to barbecue at home, and Tony Roma’s is here to help you find great new ideas for making your at home barbecue a success. Join the barbecue conversation this summer with Tony Roma’s! Follow us on Facebook and Twitter to get the latest tips and tricks for your barbecue.

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