How To Plan The Perfect BBQ Party
The best super easy fancy recipes for a perfect BBQ party! Full menus, lists, and planning tips for your next BBQ dinner party.
How to plan the perfect BBQ dinner party… recipes and planning…Finally!!
Ha! ha! I knew that you would be back! I guess that, just like me, you can’t resist when someone promises you great recipes… and, on top of that, a plan to make your next BBQ party easier!
I swear that this little wait is totally worth it!
In this post, not only will I finally share my great recipes, but I will also share to-do lists, grocery lists, and some great planning tips!
In my last post, I gave you two complete BBQ fancy dinner menus and many other dish ideas. Just in case you missed it, I suggest that you have a look at that article to find plenty of fabulous ideas for your next BBQ dinner party!
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How to plan the perfect BBQ party!…The recipes!
But before jumping into the recipes, you might want to have a look at this to find great tips and tricks to become the master of the grill! 😉
Ok, it’s now ( finally! ) time to share my favorite recipes!
And I’m sure that you will enjoy them as much as I do.
All these recipes are for six people, but you can double or adjust quantities according to the number of guests.
😉 I find six people are the perfect group size for a perfect BBQ dinner party.
*I suggest that you make ahead as much as you can, so you can enjoy your evening too!*
Ha! Ha! And if you want to keep that of that lovely dinner, I suggest you use this Bullet Journal! 😉So fun…
Let’s get back to our topic!
Menu number 1
Cream cheese and pesto brick with homemade crackers
But no worries, it would be just as good with store-bought crackers, so don’t feel guilty about buying some instead of making them. No one will complain!
It’s also very easy to serve. All you need to do is slide the foil over the serving plate. Just fold corners if needed to make it look pretty and throw crackers around! 😉
Cream cheese and pesto brick with homemade crackers
Ingredients
- 1 8oz pack of cream cheese
- ¼ cup basil pesto
- 1 tomato, hollow out and diced
- ¼ cup green onions, diced
- 1 cup grated old cheddar cheese
For the homemade crackers
- 1 thin French baguette
Instructions
- Heat the BBQ to medium-high.
- Fold a sheet of aluminum foil in half and fold the sides to make a border.
- Lay the cream cheese on top.
- Cover with pesto, tomato dice, green onions, and grated cheese.
- Place on the grill and cook for 10 to 15 minutes or until cheddar cheese is melted.
- Slide the aluminum sheet onto a serving plate, and fold each side if needed.
- Add the homemade crackers around and a few knives...and enjoy!
For the homemade crackers
- Preheat the oven to 375°
- Line a large baking sheet with parchment paper.
- Cut the baguette into 1/4-inch slices.
- Put the bread slices on the baking sheet.
- Bake for 10 to 15 minutes or until golden brown, turning once halfway through.
- Let cool and dry for at least 3 to 4 hours on a wire rack before storing them in a metal box.
Notes
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Grilled Haloumi and bacon balsamic salad
That grilled Haloumi & bacon salad is the best!
The maple syrup adds a fabulous touch to this Balsamic vinaigrette.
I just love maple syrup! Remember that I’m a French Canadian girl? ha! ha! So I like adding maple syrup to almost everything! 😊
Seriously, that’s a vinaigrette that you can add to any salad…and I sometimes use it as a marinade for pork and chicken.
Grilled Haloumi and bacon balsamic salad
Ingredients
For the vinaigrette
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- 1½ tbsp maple syrup
- ½ tsp minced garlic
- salt & pepper
For the Haloumi salad
- 6 1/2 inch slices of Haloumi cheese
- 6 slices of half-cooked bacon, cut in two
- 8 cups mixed lettuce
- ¼ cup red bell pepper, diced
- ¼ cup onion or green onions, diced
Instructions
For the vinaigrette
- Mix well all ingredients and let stand for at least one hour.
For the Haloumi and bacon salad
- Preheat BBQ to medium-high.
- Brush the BBQ grill with vegetable oil.
- Wrap each slice of Haloumi with two half-slices of pre-cooked bacon, making them look like little gifts.
- Put Haloumi on the BBQ and grill for about 10 to 15 minutes, or until bacon is fully cooked, turning halfway to grill both sides evenly.
- Divide the lettuce into 6 plates.
- Add one slice of Haloumi to each plate.
- Garnish with red pepper and onion dice.
- Divide vinaigrette onto each plate... and enjoy!
Notes
***
Grilled salmon with yogurt sauce; grilled asparagus, and lemon rice
I like salmon, but I rarely make it in wintertime ( not too crazy about the fish smell in my house! ), So I prefer to cook it on the BBQ.
I got this recipe from my dear friend Nicole. I used to make my salmon with butter and fresh dill, but since I discovered the secret ingredient she adds to salmon, I now do it that way almost every time…so delightful!! And it goes so well with my yogurt sauce. 😉
Here I opted for rice and colorful asparagus as side dishes but feel free to serve it with a salad for a lighter meal or with couscous or any other veggies.
Grilled salmon with yogurt sauce, grilled asparagus, and lemon rice
Ingredients
For the salmon
- 6 Salmon fillets, about ¼ pound each
- 2 tbsp Steak spices
- 1 tbsp Lemon juice
For the lemon rice
- 2 cups jasmine rice
- 1 tsp lemon juice
- 1 tbsp lemon zest
- 1 tsp dried parsley
- salt & pepper
For the yogurt sauce
- 1 cup plain Greek yogurt
- 1 tbsp minced garlic
- 2 tbsp chopped green onions
- salt & pepper
For the grilled asparagus
- 2 pounds fresh asparagus
- 1 Spanish onion, in small quarters
- ½ red bell pepper, sliced
- olive oil
- salt & pepper
Instructions
For the salmon
- Preheat BBQ to high heat.
- Place salmon fillets on a sheet of aluminum foil, skin side down.
- Drizzle with lemon juice.
- Sparkle with steak spices evenly.
- Cook for about 10 to 12 minutes, or until white pearls form on top. Do not overcook.
- Using a spatula, remove fillets, leaving the skin stuck to the aluminum foil.
- Serve with the yogurt sauce, rice, and grilled vegetables.
For the yogurt sauce
- Mix all ingredients, cover, and refrigerate at least a few hours before serving time.
For the lemon rice
- Cook the rice according to the package instructions.
- Add lemon juice, lemon zest, and parsley.
- Add salt and pepper to taste.
- Transfer the rice into an oven-safe pan. Cover and refrigerate until serving time, or keep warm until ready to serve. To reheat rice, place the pan on the upper grill of the BBQ while salmon and veggies are cooking.
For the grilled asparagus
- Preheat BBQ to high heat.
- Put asparagus, onion slices, and red pepper slices on an aluminum foil sheet.
- Generously drizzle olive oil.
- Salt and pepper.
- Slide the aluminum foil sheet onto the BBQ grill. Cooke for 10 to 15 minutes, or until the asparagus are tender but firm.
Notes
Because it’s dessert time, it’s time to share my Desserts Big Book!! 😉
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Strawberry pie
Wow, what can I say about this strawberry pie! I just love it!
So easy to make; it’s like a strawberry shortcake in a pie!
*You could also use a pie shell instead of the graham one. Both are great, so it’s really up to you.
And to save time, you could also use a ready-to-use graham pie crust. 😉
Strawberry pie
Ingredients
For the Graham crust
- 1 cup Graham crumbs
- 1 tbsp sugar
- ¼ cup melted butter
For the strawberry filling
- 16 oz fresh strawberry
- 2 cups whip cream
- 6 tbsp sugar
- 1 tsp vanilla
- 1½ tbsp corn starch
- ⅓ cup water
Instructions
For the Graham crust
- Preheat oven to 350°
- Grease an 8-inch deep pie plate.
- Combine Graham crumbs, sugar, and melted butter. Press into the pie plate to form a crust.
- Bake for 8 to 10 minutes, or until lightly brown.
- Let cool completely on a wire rack.
For the strawberry filling
- Keep aside a few strawberries for garnishing.
- Dice the remaining strawberries.
- Mix strawberry dice, 3 tbsp of sugar, water, and corn starch in a medium saucepan.
- Bring to boil and let boil for a few minutes, or until thick.
- Remove from heat and let cool completely.
- Whip cream until soft peaks form. Add vanilla and sugar, and continue whipping until firm peaks form.
- Gently fold half or so of the whipped cream into the strawberry mixture using a spatula.
- Pour the mixture into the Graham pie crust and even with a spatula.
- Add the remaining whipped cream and even with a spatula.
- Garnish with the remaining strawberries.
- Cover and refrigerate until serving time.
Notes
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Menu number 2
Brie, pears and pencetta canapés
These brie and pears canapés are so spectacular!
They will please your guests for sure. No one will suspect that they are so easy to make!
I like to make them with Pancetta because it’s a little less salty, but feel free to use bacon; it will be just as good.
Brie, pears and pencetta canapés
Ingredients
- 36 ¼-inch slices of French baguette
- 36 thin slices of Brie cheese
- 3 pears cut into 12 narrow quarters
- 1 tsp or so lemon juice
- 18 slices of precooked pancetta, cut into halves
- Balsamic vinegar glaze
- chopped chives or green onions for garnishing
Instructions
- Brush each pear quarter with lemon juice.
- Preheat BBQ to medium-high heat.
- Brush the BBQ grill with vegetable oil.
- Grill the baguette slices in the oven or BBQ until light brown. Set aside without covering them.
- Wrap each pear quarter with a half-slice of pancetta.
- Place the pear quarters on the bbq, with the seal side down, and grill for a few minutes on each side.
- Meanwhile, place a brie slice on each slide of the grilled baguette and place them on a large serving plate.
- Once the pear's quarters are well grilled, place quarters on top of brie cheese.
- Drizzle some balsamic glaze on each quarter.
- Garnish with chives or green onions...and enjoy!
Notes
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Scallops skewers on lemony salad
Look how cute and fancy that salad is!
I prefer to use smaller scallops and do 2 skewers, but if you have bigger ones, just add one skewer to each plate. Do whatever you prefer.
And don’t hesitate to try it with my maple Balsamic vinaigrette or some citrus one. I made this recipe many times, and I rarely use the same salad dressing…it’s like discovering a new recipe every time! 😊
Scallops skewers on lemony salad
Ingredients
For the lemony vinaigrette
- ⅓ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- ¼ tsp minced garlic
- 1½ tsp dried fine herbs
- salt & pepper
For the salad
- 48 small scallops
- 8 cups mixed lettuce
- 2 kiwis
- 36 fresh raspberries
- olive oil
Instructions
For the lemony vinaigrette
- Mix all ingredients and keep aside until serving time. Or cover and refrigerate; take it out 2 or 3 hours before serving time.
For the salad
- Preheat BBQ to medium-high heat.
- Brush the BBQ grill with olive oil.
- Thread 4 small scallops on long toothpicks or small wooden skewers.
- Cut kiwis into thin slices.
- Grill scallop skewers for a few minutes on each side or until lightly golden brown ( do not overcook).
- Divide the lettuce among six plates. Garnish with kiwi slices and raspberries.
- Add two scallops skewers to each plate.
- Drizzle lemony vinaigrette on each plate...and enjoy!
Notes
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Marinated grilled pork medallions; smashed potatoes, and mixed grilled veggies
Oh, my gosh! How I like this marinade!
I make it often with chicken, pork, turkey, or veal. It has become my husband’s favorite since the first time I made it!
And pork medallions are the best for a fancy BBQ dinner. 😉
I decided to serve it with my famous Smashed potatoes! Ha! Ha! the name says it all! They are so fun to serve. The trick here is to add a lot of garlic butter and cheese. I also suggest that you make a little more because your guests might ask for a second one; it happens to me all the time!
Marinated grilled pork medallions; smashed potatoes, and mix grilled veggies
Ingredients
For the marinade
- 6 tbsp green tea ( or regular tea )
- 3 tbsp soya sauce
- 6 tbsp dry white wine
- 3 tbsp honey
- 1½ tsp minced garlic
- 1½ tsp 4-spices
For the pork medallions
- 2 pork tenderloin, cut into 1-inch thick slices
- ¼ cup heavy cream
For the Smashed potatoes
- 12 small potatoes
- 6 tbsp garlic butter, melted
- 1 cup grated old cheddar cheese
- sliced green onions for garnishing
Instructions
For the marinade
- Mix all ingredients.
- Reserve half of the marinade to make the sauce.
- Pour the remaining half of the marinade into an airtight container.
- Add medallions, cover, and refrigerate for at least 6 hours. Stirring from time to time to coat well with marinade.
For the pork medallions and sauce
- Preheat BBQ to medium-high heat.
- Brush the BBQ grill with vegetable oil.
- Put the pork medallions on the BBQ and discard the marinade. Grill for 4 to 5 minutes on each side, or until the inside is light pink.
- Transfer to a plate, cover with an aluminum foil sheet and set aside for a few minutes.
- Meanwhile, in a small saucepan, bring the reserved part of the marinade to a boil.
- Let boil for a few minutes, and add the cream, constantly stirring until thick.
- Set a few medallions per plate and pour a spoonful of sauce on top of the meat. Serve with Smashed potatoes and mixed grilled veggies.
Smashed potatoes
- Preheat oven to 375°
- Wrap potatoes in aluminum foil, and bake for 30 to 40 minutes, or until tender.
- Using the bottom of a large glass, smash each potato to form a kind of patty.
- Generously brush each patty with melted garlic butter.
- Sprinkle grated cheese on each.
- Bake in the oven or BBQ for 5 to 10 minutes, or until cheese is melted.
- Serve with the pork medallions...and enjoy!
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Grilled pineapple with ice cream and caramel sauce
Now, a spectacular dessert that is always a hit!
My daughter and husband are great pineapple fans, so I’m always searching for new pineapple recipes.
In this case, I was trying to copy a dessert that we had many years ago at a restaurant, which turned out to be even better! ha! ha! I’m sure it’s because of my famous caramel sauce. I like that caramel sauce almost as much as I like maple syrup… That means that I often serve it with many different kinds of dessert.
Believe me that is a sauce that you will make again and again!
Grilled pineapple with ice cream and caramel sauce
Ingredients
- 1 big pineapple cut into 1/2-inch slices
- 6 cups good quality vanilla ice cream
- cinnamon
For the caramel sauce
- 1 cup brown sugar
- 1½ tbsp white flour
- 1 cup milk
- 1 tbsp butter
- 1 tsp vanilla
Instructions
For the caramel sauce
- Mix well the brown sugar and flour.
- Transfer to a saucepan.
- Add milk, vanilla, and butter.
- Bring to boil, stirring constantly. Let boil for about 2 minutes or until tick.
- Serve hot or warm, or cover and refrigerate.This sauce will keep for one week in the refrigerator.
- Preheat BBQ to medium-high heat.
- Brush the BBQ grill with vegetable oil.
- Put the pineapple slices on the BBQ and grill for 2 to 3 minutes on each side.
- Transfer each slice to a dessert plate.
- Top each pineapple slice with a scoop of vanilla ice cream.
- Pour a spoonful of caramel sauce on each.
- Sprinkle cinnamon to garnish...and enjoy!
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How to plan the perfect BBQ party!…The planning!
As I always say, the key to success is planning!
So, let’s plan 😉
Personally, I prefer to do as much as possible the day before or early on D-Day morning. So, obviously, my planner will reflect that. I really appreciate having time to rest before my guests arrive. A quiet moment just for me to read, take a long bath, or do a little nap.
But again, do what’s best for you! If you prefer to wake up at noon instead of 5 am, I totally understand, and it’s perfectly fine too… Remember? It’s your party, your rules, and your plan!
I’m only sharing my experience to make it easier for you, but who cares if you build your salad plates at 6 in the morning or 2 pm… as long as you take the time to do it before your guests arrive!
Of course, I need lists to build my planner, so let’s jump into the lists part of this post. I will share the planner right after, so keep on reading! 😉
How to plan the perfect BBQ party!…The lists
So, it’s now time to talk about lists!
You might know by now that I love making lists! I create lists for almost everything…
And yes, I made some that I’m happy to share! 🙂
These are lists of all that you can do ahead… Well…
I should say, all that you have to do ahead!
The first one is the food list to prepare according to Menu #1, while the second is for Menu #2. Up to you to choose the one you prefer.
And the third list is for all the other things to do in advance to ensure that you will have time to rest a little before arrival time…resting is so good to keep our stress level low! ha! ha!
Always remember that the more you do ahead, the better!
These lists will help you plan and build your schedule. As I said earlier, I highly recommend doing as much as possible the day before, keeping just a little for D-Day morning. You don’t want a too-busy day on D-Day… it might be a long and pleasant day, so you want to enjoy it until the end!
…and of course, I will use these lists to build some kind of planner to help you out a little. 😉
How to plan the perfect BBQ party!… The Menu #1 To-do list
- Make your melba toast homemade crackers
- Hollow and dice tomato
- Slice green onions
- Grate the cheese
- Garnish the cream cheese brick, cover, and refrigerate until cooking time
- Precook bacon
- Slice the Haloumi cheese
- Slice and dice red bell pepper and green onions
- Wrap cheese with bacon
- Make the vinaigrette
- Build salad plates, cover and refrigerate
- Zest lemon
- Cook rice and transfer to an aluminum plate, cover, and refrigerate
- Cut and wash asparagus and red pepper, transfer to a baking sheet, cover, and refrigerate
- Slice the Spanish onion
- Cut scallions and garlic
- Mix the yogurt sauce, cover and refrigerate
- Make the Graham pie crust
- Make the strawberry pie filling
- Set the salmon fillets on an aluminum foil sheet, cover, and refrigerate ( garnish with lemon and spice just before cooking)
How to plan the perfect BBQ party!… The Menu #2 To-do list
- Cut the brie cheese into slices
- Slice and grill bread
- Cut pears into quarters, brush with lemon juice, cover, and refrigerate until serving time
- Precook pancetta, cover and refrigerate
- Chop fine herbs
- Taw scallops if needed, rinse and drain
- Build scallops skewers, cover and refrigerate
- Make vinaigrette
- Wash and drain raspberries
- Slice kiwis
- Build the salad plates, cover and refrigerate
- Prepare marinade
- Slice pork tenderloin into medallions, and transfer to an airtight container, add marinade, cover and refrigerate
- Wash potatoes and veggies
- Grate the cheddar cheese
- Cut veggies
- Smash the potatoes, brush with garlic butter, and cheese, cover and refrigerate
- Slice the pineapple
- Make the caramel sauce
- Prepare fresh herbs for garnishing
How to plan the perfect BBQ party!…The Everything else to-do list
- Send the invitations
- Make ice for drinks and coolers
- Do the grocery
- Buy wine, beer, and other beverages a week or two before
- Clean the house and backyard
- Take out the cooler and ice bucket
- Put beer and wine in the fridge
- Clean the patio dining set if needed
- Mow the lawn if needed
- Select serving plates, table cloth, and the centerpiece
- Set up the dining table
- Take out pillows, blankets, bug repellant
- Set up the lights, lampions, lanterns, Tikki lanterns
- Build a playlist
- Set up speaker or audio system if needed
- Bring outside all BBQ utensils and tools you’ll need
How to plan the perfect BBQ party!… Now, the grocery lists
Menu #1
Fruits & veggies:
- 1 tomato
- 1 bunch of green onions
- 1 big box of mixed lettuce
- 1 red bell pepper
- 2 lemons
- garlic
- 2 bunches of asparagus
- 1 Spanish onion
- 1 pound of strawberries ( 500gr)
Meat, deli, and fish:
- 6 slices of bacon
- 6 salmon fillets
Dairy products:
- 1 package of cream cheese. 8oz
- Cheddar cheese, 250gr
- Haloumi cheese, 300 gr
- 1 container of Greek yogurt
- Whipping cream, 500ml
Dry food:
- 1 small jar of basil pesto
- 1 package of Jasmine rice
- Graham crumbs
Bread:
- 1 French baguette
You will also need:
- Steak spices
- Dried parsley
- Butter
- Maple syrup
- Balsamic vinegar
- Olive oil
- Corn starch
Menu #2
Fruits & veggies:
- 3 pears
- 1 bunch of fresh chives
- 1 big box of mixed lettuce
- 2 kiwis
- 1 small container of fresh raspberries
- 1 lemon
- Garlic
- 1 broccoli
- 1 yellow or red bell pepper
- Spanish onion
- 12 small potatoes
- 1 pineapple
Meat, deli, and fish:
- 18 thin pancetta slices
- 48 small scallops
- 2 pork tenderloins
Dairy products:
- 1 big block of Brie cheese
- Garlic butter
- Old cheddar cheese, yellow or white, 250gr
Frozen:
- 1 container of vanilla ice cream
Dry food:
- Balsamic glaze
Bread:
- 1 french baguette
You will also need:
- Dried fines herbs
- Olive oil
- Dijon mustard
- Dry white wine
- Green tea or regular tea
- 4-spices blend
- Brown sugar
- Flour
- Milk
- Vanilla
- Cinnamon
How to plan the perfect BBQ party!…Your planners
Yay!! We’re almost there!! You are just a few steps away from your perfect BBQ dinner party! 😀
I will now share the planner I would use for each option. Of course, you will have to spread all the items from the Everything else to-do list on your planner.
As mentioned earlier, do as much as possible a few days ahead, keeping only last-minute things for D-Day morning. With that being said, here is what my planners would look like:
Menu #1… The planner
D-Day morning:
- Garnish the cream cheese brick, cover, and refrigerate until cooking time
- Take out the vinaigrette from the fridge
- Build salad plates, cover and refrigerate
- Make the strawberry pie filling
- Set the salmon fillets on an aluminum foil sheet, cover, and refrigerate ( garnish with lemon and spice just before cooking)
- Clean the house; touch-ups only
- Clean the patio dining set
The day before D-Day:
- Hollow and dice tomato
- Slice green onions
- Grate the cheese
- Precook bacon
- Slice the Haloumi cheese
- Slice and dice red bell pepper and green onions
- Wrap cheese with bacon
- Make the vinaigrette
- Zest lemon
- Cook rice and transfer it to an aluminum plate, cover, and refrigerate
- Cut and wash asparagus and red pepper, transfer to a baking sheet, cover, and refrigerate
- Slice the Spanish onion
- Cut scallions and garlic
- Mix the yogurt sauce, cover, and refrigerate
- Make the Graham pie crust
2 days before:
- Do grocery
- Make homemade melba toasts
…Before:
- Buy wine, beer, or all other liquors and beverages
- Make ice for drinks and coolers
- Do a good cleaning of your house
- Take out and clean the cooler
- Make sure you have enough lights outside
- …add all other items from the Everything Else to-do list
Menu #2… The planner
D-Day morning:
- Slice and grill bread
- Taw scallops if needed, rinse and drain
- Build scallops skewers, cover and refrigerate
- Cut pears into quarters, brush with lemon juice, cover, and refrigerate until serving time
- Take out vinaigrette from the fridge
- Wash and drain raspberries
- Slice kiwis
- Build the salad plates, cover and refrigerate
- Slice the pineapple
The day before D-Day:
- Cut the brie cheese into slices
- Precook pancetta, cover and refrigerate
- Chop fine herbs
- Make vinaigrette
- Prepare marinade
- Slice pork tenderloin into medallions, and transfer to an airtight container; add marinade, cover, and refrigerate
- Wash potatoes and veggies
- Grate the cheddar cheese
- Cut veggies
- Smash the potatoes, brush with garlic, butter, and cheese, cover, and refrigerate
- Prepare fresh herbs for garnishing
2 days before:
- Make the caramel sauce
…Before:
- Buy wine, beer, or all other liquors and beverages
- Make ice for drinks and coolers
- Do a good cleaning of your house
- Take out and clean the cooler
- Make sure you have enough lights outside
- …add all other items from the Everything Else to-do list
And Voilà!! That is exactly how I plan! I would add all these steps to my planner…and then make each of these little tasks.
You will quickly discover that once everything is well organized, it all becomes So Perfectly Simple!!
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How to plan the perfect BBQ party!…In short
See how easy and Simple it is? 🙂
No more reason to be stressed out now!
…In short, My 6 best advice:
- As I mentioned many times, the key to a no-stress BBQ party is planning. So make lists and planners…or use mine!
- Of course, the more things you prepare in advance, the easier it will be. So the make-ahead list will be your best friend!
- Choose an easy and Simple make-ahead menu; it can certainly be simple AND fancy!
- Bring everything you’ll need for your evening outside: utensils, coolers, aluminum foil…
- Make sure your guests are comfy; think about cushions, plaids, mosquito repellant
- Relax, have a glass of wine, and enjoy that fabulous evening with your friends! See how they look happy? 😉
So, what do you think?
Can’t be easier, right?
Feel like you need more great advice on being a fabulous host? That article will help you for sure! All my best tips on how to be the perfect host! You don’t want to miss that one!
As always, I would love to hear from you 🖤 Please use the comment box to share your thoughts.
Or even better, use that comment box to tell me about your fabulous BBQ party or your best BBQ party menu. I just can’t wait to discover it!
If you liked this post, let your friends know! 😉 Please share it!
Talk to you soon!
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