5. Most importantly, remember that timing means everything for this party. Make sure whoever is the "griller" knows what he or she is doing and knows exactly how to time all the meats, seafood and veggies just right.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

When it comes to food choices for a barbeque party, people have all different tastes and preferences. You can decide on serving the most simple and most predictable foods such as hamburgers, brats and hotdogs or you can be creative and grill up some fancier barbequed dishes. Below is a whole menu/meal planner for a fancier type of barbeque.

For starters you need a couple of appetizers for your guests to snack on since grilling could take a while. Here are some recipes I think would work out fantastically:

** Avocado Dip with Chili's **

Ingredients

2 large ripe avocados, peeled and pitted
1 ripe tomato, diced
1 small sweet onion, diced
15 oz. can green chilies, drained and diced
1 Tbs. fresh lime juice
2 Tbs. fresh cilantro, chopped
1 tsp. salt

Directions

Mash avocados in a bowl. Add remaining ingredients and mix well. Serve with tortilla chips.

** Spinach Dip **

Ingredients

1 frozen pkg. chopped spinach
1 loaf sheepherder’s bread
1 C. sour cream
1 C. mayonnaise
1 envelope dry vegetable soup mix
3 green onions, chopped (optional)
1 small can water chestnuts, chopped (optional)

Directions

Put the frozen spinach in a colander and run water over it until it is thawed out (or put it in the refrigerator ahead of time to thaw it out). While you are doing this, cut the top of the bread off to make a bowl. Chop up the top of the bread and save it to use for the dip. Scoop out the bottom part of the bread to make a place for the dip. Wring out the spinach with your hands to get out all the water. Mix all the ingredients together (except the bread) and put in the refrigerator for at least 4 hours. Fill the bread bowl with the dip and serve with the bread, crackers or vegetables.

Every barbeque has to have some side dishes to go along with your grilled meat or seafood. Here are some recipes I have found for you:

** American Classic Potato Salad **

Ingredients

6 C. quartered unpeeled small red potatoes
3/4 C. Kraft Mayo Real Mayonnaise
1 Tbs. Grey Poupon Dijon mustard
8 slices Oscar Mayer bacon, crisply cooked, crumbled
1/4 C. chopped fresh chives

Directions

Add potatoes to boiling water; cook 15 minutes or until tender. Drain. Mix mayo and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate.

** Baked Beans **

Ingredients

1 (28 oz.) can baked beans
1/2 lb. bacon, cut into small pieces
1 small onion, diced
8 oz. brown sugar
1 Tbs. spicy brown mustard
Few dashes Worcestershire sauce

Directions

Preheat oven to 400 degrees.. Pour beans into a 2 qt. casserole dish. Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans, onion, and mustard.

** Best Ever Corn on the Cob **

Ingredients

Corn in husks
2 tsp. butter

Directions

Pull down the husks and remove the silk. Brush each ear with about 2 tsp. of butter and pull the husks back up around the ears. If they don't completely cover the corn, that's okay. The exposed kernels will char and take on that great smoky flavor. Place the corn on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Grill for 10 minutes, turning the ears halfway through the cooking time. Season with salt and pepper.

Now for the main course! I have found a great chicken, steak and seafood grilling recipe for you:

** Grilled Spice Rib Eyed Steaks **

Ingredients

8 1-inch thick bone-in rib-eye steaks (1 lb. each)
1/4 tsp. ground allspice
1 tsp. ground cumin
2 Tbs. kosher salt

Directions

Prepare grill for cooking. Let steaks stand at room temperature 30 minutes. Stir together allspice, cumin, and salt. Pat steaks dry and sprinkle spice mixture onto both sides of steaks to lightly coat, pressing to adhere.

Grill steaks in 2 batches on an oiled rack set 5-6 inches over glowing coals 4-5 minutes on each side, or until an instant-read thermometer inserted horizontally 2 inches into thickest part of meat registers 130 degrees for medium-rare. Transfer steaks to a platter and let stand 10 minutes.

** Quick Baby Back Ribs **

1 C. mesquite chips, soaked
1 2 lb. slab baby back pork ribs
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. Hungarian paprika
1 tsp. ancho chile powder
1/2 tsp. ground thyme
1 C. barbeque sauce

Directions

Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it. Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half. Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

** Mesquite Grilled Chicken **

Sauce:

1 15 oz. can tomato sauce
2 tsp. olive oil or canola oil
1 Tbs. chili powder
1 tsp. paprika
1 Tbs. Worcestershire sauce
1 tsp. crushed red pepper
1/4 tsp. salt
2 Tbs. cider vinegar
1/2 tsp. black pepper
1/2 tsp. garlic powder
3/4 tsp. prepared mustard
3 Tbs. finely minced onion

1 lb. chicken breasts, skinned and boned

Directions

In a jar with cover, combine all sauce ingredients. Refrigerate until ready to use. Sauce may be used at once, but the best flavors are achieved if made early in the day. Prepare mesquite coals and cover the grill with foil. Grill chicken over hot coals about 6 minutes. Turn and grill 6 minutes more. Turn again, baste with sauce and cook 4-5 minutes. Turn, baste, and grill 4-5 minutes or until chicken is done. Baste generously with sauce during last few minutes of cooking.

** Grilled Tuna Steaks**

Ingredients

4 tuna steaks, about 1 1/2 lb.
1 C. teriyaki sauce
1/2 tsp. garlic, minced
1/2 tsp. fresh ginger, peeled and minced

Directions

Mix the teriyaki sauce, ginger and garlic. Add the tuna and marinate in the refrigerator for at least 30 minutes, turning 2 or 3 times. Pre-heat the grill. Place the steaks on grill and cook until just done, basting with the marinade.

For anyone who isn't actually full from this feast of food here are a couple of dessert recipes for you:

** Fresh Fruit Pizza **

Ingredients

18 oz. package refrigerated sliceable sugar cookie dough
8 oz. package cream cheese, softened
2 Tbs. sugar
1/2 tsp. vanilla extract
2 1/2 C. assorted fresh juicy fruits
1/2 C. orange marmalade

Directions

Preheat oven to 350F degrees. Grease or spray a 12-inch diameter pizza pan. Slice cookie dough into 1/3-inch rounds. Arrange the cookie slices in a single layer on the pan and press together to form a crust. (Use a little water on your fingertips if necessary.) Bake until golden brown, about 10 minutes. Cool completely. Transfer to a serving plate or keep on pizza pan. Beat softened cream cheese, sugar and vanilla extract together in a medium bowl until smooth. Use a spatula to spread the cream cheese over crust, covering to the edges. Arrange fruits in a decorative circular pattern around the filling (like a bulls-eye). Mix marmalade and water and warm slightly. Lightly brush over fruit to glaze. Refrigerate until ready to serve. Makes 8-10 Servings.

** No Guilt Watermelon Cake **

Ingredients

1 watermelon
1/2 8 oz. container fat-free frozen whipped topping, thawed
1 8 oz. container nonfat light lemon yogurt
Fresh fruit to decorate cake (strawberries, kiwi fruit, grapes, blueberries)

Directions

Select a symmetrical watermelon approximately 7- to 9- inches in diameter. Cut a 3-inch thick cross-section from the watermelon. Cut 4 slits through rind without cutting flesh. Cut between white rind portion and red flesh to remove rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel.

Place watermelon cake on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit. Refrigerate until ready to serve. Can be stored several hours or overnight. Cut in wedges to serve.

Yield: 10 servings

When it comes to beverages, they are just as important as the food. Depending on the temperature outside drinks might be more important since your guests have to keep hydrated.

Have some non-alcoholic beverages available such as lemonade, ice tea, soda and water. As for alcoholic drinks, beer, wine, margaritas or some sort of fruity punch would be perfect. Just make sure you keep an eye on your supply of ice.

Take advantage of the beautiful weather. With time flying by these days, winter could be just around the corner.

© 2007 Ampere Media LLC, All Rights Reserved Recipe4Living.com features more than 11,000 user submitted recipes, ideas and recipes from Wolfgang Puck, reference guides, healthy living advice, tips for kids, and much more. All of the recipes mentioned in this article can be found at http://www.recipe4living.com

Article Source: EzineArticles.com

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