Tailgating with Tony Roma’s Ribs

Tailgating with tony roma Tailgating with Tony Romas Ribs Football season is upon us, and Tony Roma’s ribs are great to have on hand, whether you’re tailgating at the stadium or watching with friends in your living room. Easy and convenient, Tony Roma’s ribs are always a hit, and they’re ready in about 15 minutes. We’ve got some other suggestions too, though! Check out this collection of great game day snacks.

  • For an easy but substantial snack, try this Beer Dip from Lady Behind the Curtain. Beat four 8-ounce packages of softened cream cheese with ⅔-cup of beer and two packets of Ranch Dressing mix. Stir in four cups of shredded cheddar cheese, and serve with pretzels.
  • A Cheeseburger Bloody Mary may be just the thing for a morning game. Try this recipe from Taste with the Eyes: First, prepare tiny cheeseburgers by mixing ground beef with Worcestershire sauce, bread crumbs, egg, salt and pepper, form into little patties and bake at 400°, top with slices of cheddar cheese while still warm. Spread Dijon mustard onto mini buns, add arugula and burgers, then skewer the little burgers with a sweet cherry pepper on top, and 3 bread and butter pickle chips below. These skewered burgers become the garnish for a Bloody Mary made with Grey Goose vodka, V8 vegetable juice, prepared horseradish, Worcestershire sauce, Tabasco sauce, celery salt, a squeeze of lime, with olive and lime garnish.
  • If you’re looking to bring something to the party, these Mozzarella Stuffed Meatball Sliders from Real House Moms are a surefire crowd pleaser! In a large bowl, combine ½ cup shredded Parmesan cheese, ¼ cup bread crumbs, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon oregano, 1 teaspoon fresh parsley, and 1 beaten egg. Mix in 1 ¼ pound of Italian seasoned ground turkey, taking care not to over-mix, and then form 30 balls with 2 tablespoons of the meat mixture in each ball. Push a one-inch cube of mozzarella into each ball, and cook with ¼ cup of olive oil in a skillet over medium heat until brown, then flip and continue to cook, turning to brown all sides. You can cool them and freeze them for later once they’re cooked, but whenever you’re ready to serve them, put them in a slow cooker with your favorite marinara sauce. To serve, slice 30 slider rolls, place a tablespoon of sauce on each, add a meatball and secure the top bun with a toothpick.
  • Tony Roma’s Ribs, pulled pork and pulled chicken are always tasty, no matter how you choose to watch the game. Ready to go in about 15 minutes, they’re a great choice if you’re hosting the party and want time to spend on side dishes and drinks. Because they’re so convenient, they’re also the perfect option if you need something to bring to a gathering or heat up in the parking lot outside of the stadium.

We love the convenience of Tony Roma’s ribs, and we really enjoy sharing our favorite recipes with you. Now we want some input from you. What is your go-to tailgating recipe? Submit your favorites to us for a chance to be featured on our website! In the meantime, you can find more of our favorites on Pinterest.

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5 Things you can barbecue at home in under 15 minutes

barbecue at home in 15 minutes 5 Things you can barbecue at home in under 15 minutes When you barbecue at home, it doesn’t have to be time-consuming or difficult. Tony Roma’s pre-cooked ribs are delicious and easy, ready to go in about fifteen minutes. But, what about the other dishes for your barbecue at home? Here are some delectable suggestions that you can easily make in the fifteen minutes it takes to prepare Tony Roma’s ribs.

  • From the Food Network, Chef Bobby Flay offers this tasty recipe for Grilled Peaches with Cinnamon Sugar Butter. In a small bowl, stir 1 stick of unsalted, room temperature butter until smooth, then mix in 1 teaspoon of cinnamon sugar, 2 tablespoons of granulated sugar, and a pinch of salt, until combined. Heat grill to high, brush peaches with oil and grill until golden brown, then top with the butter and garnish with mint leaves.
  • From Patrick and Gina Neely comes this recipe for Grilled Caesar Salad. To prepare, preheat your grill to medium heat, while in a blender, combine 2 garlic cloves, 3 tablespoons of lemon juice and 1 tablespoon of Dijon mustard. Drizzle in ¾ cup olive oil to emulsify. Add ½ cup freshly grated Parmesan and pulse. Gently toss 2 heads of romaine hearts in 3 tablespoons of olive oil, and season with salt and pepper. Grill for 2 minutes, until the romaine is wilted and has grill marks, then remove it to a cutting board and cut it into 2-inch wide strips before placing it in a bowl and drizzling with the dressing. Toss to coat, and serve warm, garnished with shaved Parmesan.
  • Bring a Mexican touch to your barbecue at home, with these Quesadillas from SimplyRecipes.com. After heating a large cast iron frying pan to medium-high heat, add a small amount of oil, spread it around the bottom of the pan with a spatula, and add a large flour tortilla to the pan. Flip the tortilla a few times, cooking it for about 10 seconds each time, until air pockets begin to form. Sprinkle a handful of grated cheese over the tortilla, being careful not to get it directly on the pan, and add whatever ingredients you’d like – onions, peppers, mushrooms, spinach, chicken and so on, but don’t add them too thickly. Reduce the heat to low, and cover the pan. If the quesadilla begins to smoke too much, remove it from the heat. Check after about a minute to see if the cheese has melted, and if not, replace the cover and check every minute or so until it has. Once the cheese has melted, lift one side of the quesadilla with a spatula and fold it over, as if you’re making an omelet. If the tortilla is not slightly browned, turn the heat to high and flip the quesadilla over every 10 seconds until it’s browned, then remove from the pan and cut into wedges. Serve with lettuce, salsa, sour cream and guacamole.
  • Try a Grilled Pizza with this recipe from TheKitchn.com. Heat your grill quite hot, at least 550°, and if you have the option, set it so the pizza is over direct heat. Gather all your ingredients and tools ahead of time, and have them on a table or a bench within easy reach of the grill. Shape your pizza dough into a circle, or as close to it as you can, brush one side of it with oil, and lay the oiled side down on the grill. While it’s cooking for about 3 minutes, brush the topside with oil, too, and use tongs to periodically lift the dough and check on it. It should be set, with grill marks on it, but not too crispy. Flip it over with the tongs or a spatula, and top it quickly with a thin layer of sauce, and then your cheese and toppings of choice. Put the lid on, and cook for 3-5 minutes, paying close attention, so that if it smells like it’s scorching, you can move it to a cooler part of the grill or turn the heat down. Once the edges are crisp and the cheese is melted, remove the pizza from the grill, let cool for 3 minutes, cut into slices, and eat!

No matter what accompanying dishes you choose when you barbecue at home, Tony Roma’s ribs are the perfect main dish. Pre-cooked and pre-marinated, they’re easy to cook in the oven or on the grill. Find us on  Facebook, Twitter, Pinterest, and Instagram for more barbecue tips!

 

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5 Unexpected Ways to Enjoy Watermelon When You Are Barbecuing at Home

watermelon barbecue at home 5 Unexpected Ways to Enjoy Watermelon When You Are Barbecuing at Home Ah, watermelon – that delicious staple when you’re barbecuing at home! Cool and thirst quenching, it truly is a refreshing delight on a hot summer day. Have you ever wondered, though, if there are more interesting ways to eat it? We don’t want to gild the lily, but we do recommend giving some of these intriguing options a try next time you’re barbecuing at home.

  • This Cilantro-Lime Grilled Watermelon recipe from the Stay At Home Chef is a tasty way to use your grill. Now, if you’re barbecuing at home with Tony Roma’s pre-cooked ribs, you know they don’t require grilling. If you’re looking for an excuse to fire up your lovely new gas grill, give this recipe a shot – we promise you won’t regret it. Simply slice watermelon about 2 inches thick, brush each side with a little olive oil and lime juice, season with salt, and grill on high heat for 3-5 minutes per side. Once it’s off the grill, season it with more lime juice, and sprinkle with cilantro, along with extra salt, to taste.
  • If you like things a little sweet and spicy, Honey Grilled Spicy Watermelon from the Herbs and Oils blog may be the perfect choice for you. While preheating your grill to high, whisk together 1 tablespoon of lime zest, ¼ cup lime juice, and ⅛ cup of honey, 2 teaspoons of garlic chili sauce and a pinch of salt. Cut a medium watermelon into 1-inch thick wedges, drizzle with ⅛ cup of honey lightly on each side, and grill in batches until just browned, about 2 minutes per side. Plate the watermelon and drizzle with lime dressing, garnishing with cilantro.
  • Summer is the perfect time to sip a Grilled Watermelon Mint Julep, created from A Cozy Kitchen. To make 4 delicious cocktails, in a small saucepan over medium low heat, combine a handful of mint with ½ cup white sugar and ½ cup filtered water, cooking until the mixture reaches a simmer. Turn the heat off, allow the mixture to steep for an hour, then strain and discard the mint leaves, transferring the rest of the mixture to a small bowl and setting aside. Over a hot flame, grill ½ pound of watermelon wedges for about 1 minute on each side, until they achieve a dark red color with visible grill marks. Allow them to cool enough for you to handle them, and then chop the wedges into cubes, discarding the rind before transferring the cubes to a food processor, where you’ll pulse them until pureed, about 10 seconds. Run this puree through a strainer, and discard the pulp. Pack 4 cocktail glasses with crushed ice, and divide 6 fluid ounces of bourbon between them. Add to each glass a tablespoon or two of mint syrup, then top with watermelon puree and garnish with mint leaves.
  • BuzzFeed has a great idea for how to make an easy and delicious Watermelon Salad. Simply slice cucumbers, cube watermelon and combine the two, chilling in the refrigerator while you mix together lime juice and hoisin sauce for a dressing. Drain the watermelon and cucumber, toss with the dressing and top with chopped peanuts, chopped mint and cilantro.
  • For a twist on comfort food, try Watermelon Grilled Cheese Bites from Brit & Co. Slice watermelon and halloumi cheese into small squares, all the same size and width, with the width being about 1 cm. Using grill racks coated with olive oil, grill the watermelon for about 2 minutes, grill the cheese for about 1 minute on each side, then assemble small sandwiches, with the watermelon as bread and cheese topped with arugula for the filling.

Any time you’re barbecuing at home, Tony Roma’s pre-cooked ribs are the perfect choice for a main dish. Easy and convenient, they free your time and energy, so you can focus on wowing your guests with adventurous side dishes and desserts. Find us on  Facebook, Twitter, Pinterest and Instagram for more barbecue tips!

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Find Your Flavor When You Barbecue at Home

Find your flavor when you barbecue at home Find Your Flavor When You Barbecue at Home When you barbecue at home, it doesn’t have to be the same old boring flavor every time. One of the great advantages of grilling out versus cooking indoors, in fact, is that you can add different types of wood to your heat source in order to create smoke that adds distinctive flavors to your meats. Next time you barbecue at home, follow some of these expert tips, and play around until you find your perfect flavor.

The first thing to think about when you barbecue at home with wood smoke is whether you’re going to use chips, chunks or logs. Obviously, the difference between the three is simply size. Chips are scraps and shavings that are easily available in stores; they light quickly and burn out quickly. Chunks are about the size of a fist and take longer to ignite, but they burn for a full hour. Logs are, well, logs. They’re great if you’re barbecuing in a pit or with an offset smoker, but aren’t practical for grilling.

Once you’ve decided which size of wood you want to use, it’s time to consider flavor. It all comes down to three categories, really: mild woods, medium woods or heavy woods.

  • Mild woods include alder and fruit woods. Think apple or cherry woods that are mild with hints of fruity sweetness. These woods are a good option for delicate meats such as chicken or fish.
  • Oak and hickory are the most popular medium woods. Hickory is heavier than oak, but both are great for pork or beef.
  • When you say “heavy woods,” you’re probably talking about mesquite. Really, this is such a strong flavor that only meats such as brisket can stand up to it.

Once you’ve decided on size and flavor, it’s time to get down to business. Some people prefer to soak the wood in water before lighting it, while other experts only do this for wood chips. This will make the wood more difficult to light, but it will burn longer, so it makes sense to do this for wood chips, but might not work for you if you want to light chunks or logs, which already burn for a long time, quickly. Soak wood chips for at least 30 minutes before putting them into the heat.

Speaking of heat, you can use wood chips in both a charcoal grill and a gas grill. To use them with charcoal, let them drip dry a little bit before adding them to the coals; you can then scatter them over the burning coals directly, or enclosing them in a sheet of foil, with some holes poked in it to let the smoke escape. Set this packet off to the side, where it won’t be in the path of drips from the meat. You can close a charcoal grill for stronger flavor.

With a gas grill, the technique is a little bit different. Many gas grills have a smoker box built in, with its own dedicated burner. In that case, you’ll just add your chips to the box, turn the burner on high, and then adjust it when the wood starts to smoke. If there’s no such box on your grill, use the same foil technique mentioned above, placing the packet under the cooking grid of one of the hot burners, and adjust the heat accordingly. Again, for a stronger flavor, leave the grill lid shut for longer.

Does this all seem like too much effort? We’ll let you in on a little secret for the next time you barbecue at home: when you buy Tony Roma’s pre-cooked ribs, they come already cooked and full of flavor! This makes them the perfect choice for when you want to make it easier on yourself, or when you don’t have time to smoke the meat. Find us on Facebook, Twitter and Pinterest and Instagram for more barbecue tips!

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Life Hacks for Barbecuing at Home

Barbecue Life Hacks Life Hacks for Barbecuing at HomeBarbecuing at home is a fun way to entertain friends and family, but it can be a great deal of work for the host. Fortunately, there are some ingenious tips that can simplify the process and free up your time to enjoy your own party. Next time you’re barbecuing at home, try some of these hacks and see how easy it can be.

  • For quick and easy hamburger patties, divide your beef into the correct portions before freezing. This way, you can have as many or as few burgers as you need at one time.
  • If you’re using a cookbook, use a pants holder to suspend it from the kitchen cabinet. This will keep your hands and your countertops free for other things.
  • Put a thumbprint in the middle of your burgers before cooking them. This will make them cook flat instead of round.
  • For a fun twist, serve your side salads in a bacon bowl. Line the underside of a muffin pan with tin foil, and weave bacon strips to form a basket over the bottom of each muffin cup. Bake in a preheated 400° oven for 10-15 minutes, paying careful attention to make sure they don’t burn.
  • Another great use for a muffin pan is as a serving dish. You can easily present an array of condiments in a muffin tin, and save yourself the hassle of washing several little dishes.
  • The versatile muffin pan also offers an easier method to cook the eggs you’ll use for deviled eggs. Put raw eggs in a mini muffin tin and bake at 325-350 for 30 minutes for eggs that are creamy and easy to peel.
  • Did you know a salad spinner can help you evenly coat wings? After you’ve cooked your wings, toss them into a salad spinner with your wing sauce, and spin it for perfectly coated wings every time.

Another way to make barbecuing at home simple is to serve Tony Roma’s pre-cooked barbecue ribs. Savory and delicious, these ribs are also convenient and only take about 10 minutes to cook on the grill or in the oven, leaving you free to focus on creating delectable side dishes and a festive atmosphere. For more information about Tony Roma’s ribs or barbecuing at home, find us on Facebook, Twitter, Pinterest and Instagram for more meal inspiration!

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Build Your Best Burger When You Barbecue at Home

Best Burger barbecue at home Build Your Best Burger When You Barbecue at HomeWhen you barbecue at home, there’s no need to feel stuck grilling the same old boring burgers every time! By thinking creatively and using a variety of ingredients, you’ll be able to create meals to tempt the most discriminating palate. Next time you decide to throw a barbecue at home, try some of these great recipes to build your very best burger.

  • Bourbon Burgers are packed with flavor and easy to prepare.  After preparing your grill for direct grilling over medium heat, mix 1 pound of beef, 2 tablespoons of grated onion, 1 teaspoon each of minced garlic and salt, ½ teaspoon pepper, and 2 tablespoons bourbon in a large bowl. Divide the mixture into 4 patties, and grill for 5-7 minutes on each side, until an instant read thermometer indicates an internal temperature of at least 160°. During the last 3 minutes of cooking, top each patty with a slice of Monterey Jack cheese, while toasting 4 pretzel rolls cut side down on the grill. Serve the hamburgers on the buns with tomato, lettuce and condiments of your choice.
  • If you entertain vegetarians when you barbecue at home, you’ll want to serve a meat free staple, like these Black Bean Burgers. In a blender, combine a 15-ounce can of black beans, drained and rinsed, an egg, ¼ cup chopped white onion, 1 clove garlic, ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon garlic salt until well combined. Transfer to a bowl, add another can of drained and rinsed black beans and 1 cup Japanese panko bread crumbs, mix well, and form the mixture into 6 patties. Heat 2 tablespoons olive oil in a large pan over medium heat and fry patties 4-5 minutes on each side until they are crisp. Serve with guacamole or fresh avocado, along with lettuce and tomatoes.
  • Another great vegetarian option for your barbecue at home is the Portabella Burger. For this delicious version, combine ½ cup parsley, ½ cup cilantro, 1 clove garlic, 1 tablespoon red wine vinegar, 2 tablespoons olive oil and salt and pepper to taste to create a chimichurri sauce, refrigerating it until ready to use. After gently washing 4 portabellas, drizzle them with olive oil and grill on a preheated grill for 3-4 minutes per side. Mash an avocado, and stir in ½ diced Roma tomato, ¼ teaspoon cumin, ¼ teaspoon lime juice and a pinch of salt. During the last minute of cooking, top each mushroom with a slice of Pepper Jack cheese, and mix the chimichurri sauce into the guacamole, stirring until blended before using it to top the burgers.

If you’re looking for an alternative to burgers when you barbecue at home, Tony Roma’s ribs are the perfect option for a mouthwatering meal. Find us on Facebook, Twitter, Pinterest and Instagram for more meal inspiration!

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Sweet Land of #Riberty With Tony Roma’s Ribs

riberty blog Sweet Land of #Riberty With Tony Romas Ribs This 4th of July, we’re having a little fun in beautiful America, the sweet land of #Riberty. What does it entail? We’ve sent party boxes full of 4th of July party supplies to a select list of bloggers. In exchange, the selected bloggers will write posts about their experience throwing a 4th of July party using Tony Roma’s ribs. You can follow along in a couple of different ways. First, you can link to our “#Riberty Pinterest board. Second, you can check out the individual blogs themselves, by following the links in this list:

What’s your #Riberty story? Will Tony Roma’s pre-cooked ribs figure into your 4th of July celebration? Join our online community, and connect with other rib enthusiasts. Follow us on Facebook, Pinterest and Twitter for tasty BBQ news in your feed. Remember, keep an eye out for #Riberty!

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S’mores to compliment your Tony Roma’s Ribs

Smores and ribs Smores to compliment your Tony Romas Ribs If you’re taking Tony Roma’s delicious pre-cooked ribs camping this summer, you know you’ll be enjoying a delicious meal, even if you’re far away from civilization. This leads to the question, though: what’s for dessert? S’mores are a classic campground favorite, but if Tony Roma’s ribs have already raised the bar with dinner, you might want to go a little beyond the classic marshmallow, chocolate and graham cracker treat. Fortunately, we have some suggestions to make your camping trip even more memorably delicious.

  • If you’re craving something sweet and savory, you won’t want to skip the Salty Caramel Bacon S’more. Build it on the usual graham cracker, but use chocolate squares filled with salted caramel, and top it with crisp bacon before adding your campfire-toasted marshmallow.
  • The King lives on, with the Elvis S’more. What’s that you say? A salty caramel bacon s’more is not adventurous enough for you? Wrap your brain around this one: graham cracker, a peanut butter cup, banana, marshmallow and possibly bacon. The bacon is optional, but however you choose to do it, this combo has us all shook up.
  • S’mores with Nutella are simple, yet appealing. Rather than placing a chocolate square on your graham cracker and depending on the kindness of hot marshmallow to melt it, skip a step by using creamy Nutella. You can even tell yourself you’re doing it because it has protein.
  • Triple Chocolate S’mores are perfect if you just never seem to get enough chocolate. Check it out: chocolate graham crackers, dark chocolate and then a gooey, melty, toasted chocolate marshmallow. If your mouth wasn’t already watering from the Tony Roma’s ribs, we assume it is now.
  • The Grasshopper S’more is a simple twist on the classic. Using chocolate graham crackers, substitute mint chocolate for milk chocolate for delicious minty goodness.

Remember, just because you’re camping doesn’t mean you have to eat a boring meal! With Tony Roma’s pre-cooked ribs, some planning and a little imagination, you can have a scrumptious feast no matter where you are. Find us on Facebook, TwitterPinterest and Instagram for more meal inspiration!

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Take Your Pre-cooked Ribs on the Go This Summer

ribs on the go Take Your Pre cooked Ribs on the Go This Summer If you haven’t yet tried Tony Roma’s pre-cooked ribs, the summer is the perfect time to do so! Nothing says summer like the mouthwatering taste of barbecue, and no matter where you are, it’s sure to be a crowd pleaser. That’s why pre-cooked ribs are such an excellent choice- they allow you to take the delicious flavors of a backyard barbecue with you, without the hassle of firing up the grill.

  • Out on your boat: Whether you’re peacefully floating on a lake, or zipping down the river, bringing your grill along would be extremely inconvenient! Pre-cooked ribs are the perfect option for a boat trip, because they’re easy to carry along and pass out to the family.
  • Cooking out at the beach: The sun, the sand and the surf lend themselves to a relaxing family time. Make it even better by packing up some pre-cooked ribs and pre-chilled beverages, so no one has to stop having fun and leave the beach to eat.
  • Hanging out around the pool: If you’re lucky enough to have your own pool, why not host a pool-side barbecue. Pre-cooked ribs take the pressure off, and allow you to focus on having fun with your guests. Be careful if you’re bringing them to the neighborhood pool though- you might need to bring extras to share!
  • A summertime picnic: Forget the sandwiches! Pre-cooked ribs go great with summer side dishes like potato salad, baked beans and watermelon. Make your picnic a breeze by bringing ribs as your main course.
  • Camping out: Sure, there’s a grill at the campground, but once you’ve unloaded the car and set up the tents, is it really worth the effort? Save your energy for building a nice fire for roasting marshmallows once you’ve polished off all the pre-cooked ribs.

Where do you like to take pre-cooked ribs? Join our online community, and share your thoughts with other Tony Roma’s Rib enthusiasts. Follow us on Facebook, Pinterest and Twitter to get the latest ideas for your barbecue.

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Barbecue at Home | Upgrade Your Cookout

upgrade your barbecue Barbecue at Home | Upgrade Your Cookout This summer, are you planning to barbecue at home? If it’s what you’ve always done, it might be time to step up your game! Traditional cookout food is delicious, but it can get a little boring if it’s all you ever do. Fortunately, using pre-cooked ribs for your barbecue at home frees you to experiment with the other dishes on the menu.

  • Corn is an old standby, but with some new recipes, you can make it seem new.
    • Make it into a salsa, using fresh watermelon.
    • Try Jamaican Street Corn, with jerk-spiced curry mayo and coconut.
    • If you love avocado, try some Roasted Corn Fiesta Guacamole.
    • For a second meat option, try a stuffed burger! Stuffed with things like cheese, onion and bacon, these recipes put all your favorite burger toppings on the inside for a mouthwatering twist.
    • Kids craving hot dogs? How you eat them probably indicates where you barbecue at home. In New York, beef hot dogs boiled or griddle-cooked are topped with mustard, sauerkraut and sweet red onions. In Texas, they’re more likely to be topped with chunky salsa, Monterey Jack cheese and sliced jalapeños, while in Tucson toppings are piled on: pinto beans, grilled onions, chopped tomatoes, mayonnaise or sour cream, mustard and salsa verde (tomatillo salsa). Atlantans tend to eat them covered in coleslaw, while in Kansas City they’re sandwiched in sesame-seed buns and topped with sauerkraut and Swiss cheese. Chicago hot dogs are as iconic as they are delicious, grilled and served on a poppy-seed bun, with mustard, chopped white onion, sweet relish, a dill pickle spear, tomato slices, small hot peppers and celery salt.
    • Do baked potatoes bore you? We guarantee these won’t. Spice up your barbecue at home with these Buffalo Chicken Stuffed Baked Potatoes.

So, how do you barbecue at home? With Tony Roma’s pre-cooked ribs, you can have great barbecue taste any time. If you have great tips to share about backyard entertaining, why not share them with other enthusiasts and pick up a few new ideas? Follow us on Facebook, Pinterest and Twitter to get the latest tips and tricks for your barbecue.

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