Add a Personal Touch to Your Cookout

The cookout is such a mainstay of summer fun that it's easy to fall into the same old cookout routines, the same menu items and the same activities. But here are a few fresh recipes and festive ideas for adding a more personal touch and to delight your friends expecting another burgers-and-dogs fest.

Add some kick to entrées.
A fun way to dress up meat is to prepare it with a paste, rub or marinade beforehand. This gives your food a whole new twist. Here is a great marinade that you can put on chicken, fish, tofu or vegetables. It can be stored in your refrigerator for 3-4 weeks, so it's great for unexpected barbecues.

Ingredients:
• 2 tablespoons wasabi powder (if unable to find wasabi powder, replace with 2 tbsps. Horseradish)
• 1/4 cup real maple syrup
• 1/2 cup extra virgin olive oil
• 3/4 cup red wine vinegar
• 1 clove of garlic, minced fine
• 1 tablespoon minced shallot or red onion
• 1/2 teaspoon coarsely ground black pepper
• 1/4 cup cold water

Instructions:
• In a medium sized mixing bowl, mix all ingredients thoroughly and store in an airtight container.
• When you are ready to use this marinade, bring it up to room temperature to allow the olive oil to liquefy.
• Thoroughly coat your meat or vegetable and allow to soak for 1-2 hours in the refrigerator before grilling.

Recipe courtesy of Jeff Lang, Executive Chef at the Alchemist Restaurant in Waterbury, Vermont.

About the last thing that you think about when you look at your backyard grill is pizza, but grilling pizza is a fun option that is easy to master with a little practice. It makes a great option for vegetarians, and kids love topping their own pies. Make the dough before everyone arrives, then set up a toppings bar with cheese, your favorite marinara sauce, pepperoni, etc. and let everyone make their own.

Ingredients:
• 3 cups flour
• 1 teaspoon salt
• 1/4 cup warm water
• 1 package dry yeast
• 2 tablespoons olive oil
• 3/4 cup water (normal temperature)
• ½ cup hot water (105º-110ºF)
• Marinara sauce, cheese, toppings to taste

Instructions:
• Preheat one side of your grill to hot, leaving the other side warm.
• Combine salt and flour. Dissolve the yeast in hot water; let sit for 10 minutes. Add the oil, the rest of the water, and yeast mixture to the flour. Stir. Knead for 5 minutes. Make into a ball and let rest in a warm place for an hour.
• Stretch dough to desired width and thickness. Drape dough onto grill, being careful to ensure the dough does not fold onto itself.
• As soon as the underside stiffens and grill marks appear, flip dough onto cooler part of grill with tongs or a spatula or two. Spoon marinara sauce onto the side now facing upwards, then add toppings and cheese.
• Move pizza closer to hot side of grill. Let cook for six to eight minutes, rotating to ensure even cooking. Pizza is done when the top is bubbly and cheese is completely melted.
For those meat and potato types, this dish is perfect because you can add potatoes to your meal without having to clean another pan. Just cook the spuds on the same grill as the meat! This tasty dish is called Campground Potatoes because they're easy enough to do while camping.

Ingredients:
• 4 large, unpeeled Idaho potatoes
• 1 medium Vidalia onion
• 1 tablespoon Paprika
• Salt to taste
• 3 tablespoons butter or margarine
• Cayenne pepper to taste (if you prefer spicy dishes)

Instructions:
• Preheat grill on medium/high for 10 minutes.
• Cut potatoes into chunks or quarters, dice onion.
• Place ingredients and potatoes into foil wrap. Seal tightly.
• Place foil wrap on hot grill and turn every five minutes until potatoes brown and soften slightly.

Blend a myriad of spices into a delicious, Cajun-inspired spice rub, perfect for seasoning all of your favorite grilled meats.

Ingredients:
1/2 cup paprika
2 tablespoons cayenne pepper
1/4 cup garlic powder
1/4 cup onion powder
3 tablespoons dried oregano
3 tablespoons dried thyme
2 tablespoons fennel seeds
1 tablespoon file powder
4 tablespoons salt
4 tablespoons black pepper

Instructions:

Combine all of the ingredients in a bowl, then transfer to a spice jar and store until ready to use. Try using it to season Grilled Baby Back Ribs (see recipe below).

Please the crowd by cooking up perfectly seared ribs accented with Cajun spices.

Ingredients:
6 lbs. baby back ribs, cooked
4 tablespoons Cajun Spice Rub
3 tablespoons olive oil

Instructions:

Preheat the grill to medium-high heat. Lay the ribs on a sheet tray and drizzle the meat with olive oil.
Sprinkle the Cajun Spice Rub onto the ribs with clean fingers. Let rest for 15 minutes.
Place the ribs on the grill and cook for 10-15 minutes on each side, then slice and serve.

Tip: Use the Cajun Spice Rub to infuse zesty flavor into all of your favorite meats—it’s delicious on grilled short ribs, pork loin, skirt steak and chicken.

Be sure to warn your guests when you invite them to expect something other than the usual hamburgers and hotdogs (though you can certainly offer those, too). The good news is that these recipes are easy enough to allow you time to join in on the fun, and bask in compliments you are sure to receive!

Add a twist to the same old backyard game and activities to make for an enjoyable afternoon. Make croquet “extreme” by placing obstacles between the wickets. Host a dive-in movie by bringing a TV and VCR out to your pool. Play bocce ball on the side of a hill.

Look for activities that you have more than enough room for, so nothing gets bumped into.