The Game Plan

• Make the Corn and Red Potato Salad, Banana Crunch Bars, dressing for the salad, and barbecue sauce for the brisket; refrigerate all.

• Start soaking the wood chips for the grill.

• Light the grill; coat brisket with dry rub, and let come to room temperature.

• Begin grilling brisket. Slice Banana Crunch bars and return to refrigerator.

• Make the French bread toasts for the bruschetta and the tomato topping; set aside. Prep iceberg lettuce.

• Take out potato salad and transfer to serving platter.

• Let brisket stand for juices to settle. Top French bread with cheese and tomato topping and heat. Reheat barbecue sauce in microwave or on stove top.

• Serve the bruschetta as an appetizer while slicing brisket. Plate iceberg lettuce wedges individually and drizzle with dressing. Transfer sliced brisket to serving platter and brush with some of hot barbecue sauce; serve remaining sauce to the side.

• Serve Banana Crunch bars with coffee.

 

Ripe, juicy garden tomatoes combine with olives and green onions for a great summery topping on toasty Parmesan French bread rounds.

View Tomato Bruschetta recipe

 

Take a trip down memory lane with this updated classic -- a crunchy wedge of iceberg lettuce drizzled with plenty of creamy mint-dill dressing.

View Iceberg Lettuce with Cucumber Dressing recipe

A classic down-home dressing of mayo, sour cream, lemon. and pickle relish perks up fresh corn on the cob and 'taters -- if you've got the time and grill space, grill the corn for added smoky flavor.

View Corn and Red Potato Salad recipe

Long, slow cooking makes for a mouthwateringly tender brisket and this tangy, not overly sweet homemade barbecue sauce packs some heat with plenty of jalapeno, onion, and garlic.

View Spicy Grilled Brisket recipe

 

It'll be hard to stop at just one: A buttery chocolaty cookie crust is piled with rum-flavored bananas and drizzled with a decadent chocolate peanut butter topping.

View Banana Crunch Bars recipe