How to throw a great summer barbecue

Warmer weather means it’s time to take the party outdoors. But don’t settle for simply doling out burgers and dogs on a paper plate.

Unique party themes and dishes can help you wow your guests from the comfort of your back porch.

Here are some ideas to consider before your next barbeque:

Pick a Theme

A party without a theme is like a song without a rhythm. It provides the beat of the party and informs all creative decision making, from food to music to decoration.

No matter where you live, consider a summer beach theme, encouraging guests to wear bikinis and board shorts. Other great themes include a Hawaiian luau, a Texas BBQ or a southern hoedown. These grill-friendly party options are a perfect way to celebrate the season.

Go Beyond Burgers

All too often, hosts confine their barbeque to burgers with little flavor on a tasteless bun.

“Grilling is not simply a matter of tossing food over fire,” says Andrew Schloss, co- author with David Joachim of “Fire It Up: More Than 400 Recipes for Grilling Everything.” Schloss and Joachim say you can go beyond the burger by grilling just about anything, from duck to dessert.

They also say you should be flexible with flavor and advocate innovative recipes for sprucing up your brisket with espresso or turkey with a smoky coconut rub. It’s all about trying new flavors and dishes to create a unique barbecue experience.

Entertain

You’ve got the food and decorations covered, but you’re not done yet.

Be sure to set up speakers in your backyard so guests aren’t straining to hear tinny beats from your laptop. And if your friends are the type to engage in a loud dance party, always warn the neighbors.

Lawn games are also a fun addition to a summer shindig. Badminton, whiffle ball and bocce ball are easy to set up and sure to be crowd pleasers. For those less athletically minded, a card game is a fun follow up to dinner.

Keep It Safe

Grilling can be dangerous if you aren’t careful. Keep it safe by grilling outdoors, away from children and pets. Use clean, undamaged equipment. And while nothing goes better with a BBQ than beer, the grill master should avoid impairing his or her reflexes and judgment.

“If your grill catches fire, turn off your grill and gas supply,” says Joachim. “If the fire is anywhere near the fuel source (propane or natural gas), evacuate the area and call the fire department.”

Texas-Style Beer and Coffee Steaks

Ingredients:

12 ounces dark beer, such as Negro Modelo

1/4 cup Worcestershire sauce

1 tablespoon Tabasco

4 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat

3 tablespoons finely ground espresso or dark roast coffee

1 tablespoon pure chile powder (such as ancho)

1 teaspoon ground cumin

1 teaspoon sugar

1/2 teaspoon cayenne pepper, or more to taste

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

The night before, mix beer, Worcestershire, and Tabasco in large freezer-weight zipper-lock bag. Put steaks in bag, seal, and chill in refrigerator or cooler overnight.

The next morning, mix remaining ingredients (espresso through black pepper) in small bowl. Remove steaks from marinade and discard marinade. Pat steaks dry with paper towels then scatter spice mix over steaks, patting it in with your fingers. Slip into clean zipper-lock bags, seal, and chill until about 20 minutes before grilling.

When ready to cook, heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145 F on an instant-read thermometer) or 4 to 5 minutes per side for medium (about 160 F on an instant-read thermometer). Let meat rest off heat 5 minutes to redistribute juices.

Red White and Blue Potato Salad

Ingredients:

3 pounds small red, white, and blue potatoes, scrubbed, skins left on

3 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

1 tablespoon sour cream

1 tablespoon mayonnaise

1 tablespoon Dijon mustard

1 scallion (white and green parts), chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon celery seed, optional

Directions:

Cut spuds into 1-inch chunks and put in steamer basket set over pan of simmering water. Cover and steam over medium heat until potatoes are fork-tender, 10 to 12 minutes. Let cool a few minutes.

Mix everything else in large bowl. Add warm potatoes and mix. Let cool, cover, and chill in refrigerator up to 4 hours. Remove from refrigerator 20 minutes before serving and serve within 2 hours.

Make 8 to 10 servings.

Neighborly Tips:

• Cut spuds into 1-inch For a little pig in your salad, cook 3 slices bacon until crisp, then crumble and mix into the salad.

• To fancify the flavor, replace the parsley with 1 tablespoon chopped fresh tarragon and/or dill.

• This salad is best warm. To serve it that way at a tailgate or as a guest at a barbecue, toss the salad into a disposable aluminum pan and put it on the grill over medium-low heat until the spuds are just warmed up.

• If you don’t have a steamer insert for your pan, the recipe works fine when you boil the spuds, although they may lose a bit of color.

For more grilling tips and recipes, check out the new “Fire It Up” cookbook or visit www.davejoachim.com.

With a little creativity, you can turn a good party great in your own backyard.