memorial dayLooking for a few ideas for summertime and grilling ideas?

We have a few great ones, including Dave Frees' secret BBQ Sauce! 

Click on pictures to access the recipe when not posted on this page.

Enjoy and comment below with your favorites.





honey deuceHoney Deuce Cocktail:


1 1/4 oz  Grey Goose Vodka

3 oz fresh squeezed lemonade

1/2 oz chambord (or premuin raspberry liquer)

crushed ice

Garnish: frozen melon balls on skewer (freeze melon and scoop out balls, add three to skewer)

Fill chilled high ball glass with crushed ice and add the vodka.  Top with lemonade. Add chambord.  Add garnish.


limoncello muleLimoncello Mule:


Ice (crushed or cubes – your preference)

½ oz fresh lime juice

1 ½ oz limoncello liqueur

1 ½ oz vodka

5 oz ginger beer

1 thin lemon and/or lime slice

Fill a copper mule mug with ice. Add lime juice, limoncello, and vodka; stir to combine. Top with ginger beer. Lightly stir again and garnish with lemon and/or lime slice.

(Suggested recipe variations: use lemon juice instead of lime juice; try muddling mint in the copper mug to make this extra refreshing)


cucumber reviverCucumber Reviver (shared by client, Sondra A.)


Crushed pineapple

Monin cucumber

Fresh mint

Agave syrup

Sparkling water

Mull together crushed pineapple and fresh mint. Add monin cucumber and agave and mix together.  For alcoholic version, Add your liquor of choice (I use rum).

Pour into a tall glass, with crushed ice and top with sparkling water, a cucumber swirl, and a mint leaf.  Enjoy!!  


Dave Frees’ Secret BBQ Sauce:

Sauté ½ cup of minced onion and 2 cloves of minced garlic in 1 tbsp each of olive oil & butter.  Add 1 cup of ketchup, ¼ cup of Worcestershire sauce, ¼ cup of strong coffee, 1 tbsp of brown sugar, and white or apple cider vinegar to taste, 1 tsp each of salt and Dijon mustard.  Warm over medium heat and reduce to bbq sauce consistency, stirring often. Cool. Then use on chicken, ribs, and more! Enjoy!



Egg Roll in a Bowl 

Ingredients: 1 Tbsp oil, 1 lb ground turkey (or beyond meat sausage), 1 diced onion, 4 cloves of garlic (minced), 1 tbsp ginger; 1 tbsp soy sauces, 1 head cabbage, shredded, 1 cup carrots shredded, 1 cup mushrooms diced; 1 tbsp sesame oil, ¼ cup green onions (diced);

Directions: Heat oil in large skillet then add meat (or meat substitute) and onion.  Cook until no longer pink and meat is crumbled.  Stir in garlic, ginger, and soy sauce, add remaining vegetables and cook until softened, and your level of desired “done-ness”.  Mix in sesame oil and green onions.  Makes about 4 to 5 servings.


Avocado Deviled Eggs

Ingredients: 12 hard boiled eggs, cut in half lengthwise, save yolks, ¼ cup olive oil, zest and juice of two limes, ¼ cup cilantro, 1 avocado, salt & pepper to taste

Mix all ingredients except the whites of the eggs in a food processor until smooth. Arrange the egg whites on a serving tray. Spoon mixture into a plastic bag and snip the corner and pipe the mixture into the egg whites. Garnish with crumbled bacon or a spring of cilantro.


Potato Salad (another Frees family recipe) 

Ingredients: 2 pounds of potatoes (about 6 medium); 1 1/2 cups mayo; 1 Tablespoon vinegar; 1 Tablespoon prepared mustard; 1 teaspoon salt; 1/4 teaspoon pepper; 2 medium stalks celery chopped, about 1 cup; 1 medium onion chopped, about 1/2 cup; 1 teaspoon dill; Dash of celery seed

Optional- 2 hardcooked eggs chopped

Directions: Prepare potatoes. Wash, leaving skin on or removing it, as you desire. Cube the potatoes. 1 inch of salted water(1/2 teaspoon to 1 cup.) brought to a boil. Add potatoes, cover and bring back to a boil. Reduce heat and boil until tender. About 20 to 25 minutes for the cubes.

Mix all ingredients while the potatoes are cooking in a 4 quart bowl. Add potatoes and optional eggs, stir, and refrigerate for at least 4 hours


Grilled Corn:  Who is sick of plain boiled corn on the cob?  Try this delicious grilled version - cilantro, lime and paprika combined for a great new spin on regular corn on the cob.  If you hate cilantro, skip it and substitute another herb of your choice!  Click on the picture if you would like to access the recipes below.


mac and cheese closeupDAVE'S MAC AND CHEESE



  • 7 ounces macaroni
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk (you can add a splash or two of cream if you dare)
  • 1/2 (4 ounces of an 8 ounce) package of cream cheese (Philadelphia Brand is the best)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 2 cups shredded Cheddar cheese (pre shredded sharp is ok to speed the process)
  • 1 cup dry bread crumbs (optional and my family prefers it creamy without the breadcrumbs)
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley (fresh is essential)


  1. Preheat oven to 400 degrees F
  2. Bring a large pot of water to a boil and add a bit of salt.
  3. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. In a 3-quart saucepan over medium heat, melt butter and stir in flour to make a roux.
  5. Cook for about 1 minute, until smooth and bubbly; stirring occasionally.
  6. Mix in milk, cream cheese, salt, pepper, and Dijon mustard.
  7. Continue cooking until sauce is thickened.
  8. Add cooked macaroni and Cheddar cheese.
  9. Pour into 2-quart casserole dish.
  10. OPTIONAL:  In small bowl mix together breadcrumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.


Have you ever tried a clambake?  This recipe is full of seafood and will have you wondering why it took you so long to try something like this!


Are you interested in trying a new way to spice up your steak? This coffee spice rub is unique and worth a try.


Adding mozzarella to your grilled chicken makes it even more tasty! Try this grilled chicken caprese recipe, you will not be disappointed!


For the vegetarians who love grilled veggies of all kinds, try this: 



Avocado Margarita

Ingredients: 1.5 oz 1800 Silver tequila, 0.75 oz Cointreau 1.5 oz lime juice, 1.5 oz agave nectar, Half a ripe avocado, 2-3 sprigs of cilantro, Kosher salt/celery salt, for rim *, Lime wedge, for garnish

Kosher/Celery Salt Rim: Mix 1 tsp of celery salt with 4 Tbsp Kosher salt.

To rim the glass, wet outside of Margarita glass with lime wedge and dip into salt mixture. Set the glass aside.

In a mixing glass, muddle the avocado, lime juice and agave nectar. Add the 1800 tequila and Cointreau. Top with ice and shake vigorously. Strain into ice-filled, salt-rimmed glass. Garnish with lime wedge and serve. (from 101 Mojitos and other Muddled Drinks by Kim Haasarud)


Cucumber Lemonade Cocktail

This cocktail screams summer! 
Servings4 servings
Calories253 kcal
  • 8 oz vodka
  • 2 oz fresh lemon juice
  • 6 oz simple syrup (1/2 cup sugar + 1/2 cup water) - see below for recipe
  • 2 Tbsp (heaping) fresh mint, chopped
  • 2 Tbsp (heaping) fresh cilantro, chopped
  • 1 Tbsp lemon zest
  • 1 cup cucumber, chopped
  • 4-5 cups ice cubes
  • Garnishes: lemon wheels and mint sprigs
  1. Combine all the ingredients in a blender and blend until smooth.
  2. Pour into glasses and garnish with a lemon wheel and mint sprig.
Homemade Simple Syrup: 
  1. Combine the sugar and water in a small saucepan. Bring to a simmer and stir until sugar is completely dissolved. Cool to room temperature or store, covered, in the refrigerator until needed.



Frozen Sangria (from


Photo by Melissa Zikos on Unsplash


  • 1 cup frozen strawberries
  • 1 cup frozen raspberries
  • 2 cups red wine (Tempranillo or red blends work well) 
  • 1/4 cup orange juice
  • 2 ounces brandy 
  • 1 lime, juiced 
  • 1 cup ice

Instructions: Place all ingredients in a blender EXCEPT ice and puree until slushy. If you need it to be more ‘slushy’, add ice. If you don’t want to water down your slush with ice, then you can make red wine ice cubes before hand. Simply place the red wine in an ice cube tray and freeze until mostly solid; the alcohol will prevent it from freezing completely. 

Click here for even more cocktail recipes!

We hope these recipes helps make planning your next barbeque a bit easier.  Feel free to share your favorites in the comments section.

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