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!

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!

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!