Pork tenderloin is one of the juiciest and most tender cuts, and so it’s relatively easy to grill compared to more difficult cuts such as BBQ Brisket. And while the shoulder cut is typically tougher and most popular for pulled pork sandwiches pork loin by far is out favorite for that when given the option.

Now, you should hopefully already be familiar with some basic grilling tips whether you’re cooking on a gas grill or charcoal grilling.

So, beyond basic grill set up, and of course you’re going to want to season your meat appropriately with your favorite spices and seasonings (see our Dry Rub Recipes for some ideas!).

Now, for the best technique, you have to make sure that you keep it moist and prevent it from drying, since overcooking it or using the wrong method could cause it to be too dry and tough to eat! Some swear that soaking it in a brine for at least 6 hours, preferably overnight, will help prevent this. Brining should be done prior to adding any seasonings.

For our “perfect” method, again we are going to go to our trusty indirect heat method for the majority of the grilling process. To cook this way, you’re going to want a “hot” and a “cold” side of the grill. Another alternative to this that some recommend placing a pan of water between the heat and the actual cooking rack – though placing the pan of water on the side of the charcoal grill is certainly acceptable as well.

You will want to cook your pork loin for about 4-5 minutes on each side once the grill is hot, and then move it on over to your “cold” side and close your grill lid.

You’re going to want to let it cook on the cold side for about 20 minutes per pound, so if you have a 5 pound piece of meat for example it will likely take at least an hour and a half to cook. Obviously, this is just a general rule of thumb, and the actual temperature of your grill is going to determine what the cooking time will really be. This is when we again stress the importance of a really nice digital meat thermometer as it will help you know for certain when the meat is done. Pork should be cooked to at least 145 degrees before removing from the grill, and if you only cook it to that temperature, you’re going to want to wrap it in foil and allow it to continue to “bake” until at least 160 degrees to ensure it is fully cooked all the way through.

The methods we use for grilling on this site are pretty universal when it comes to our favorite pork BBQ recipes, so if you’re a new visitor and still not certain about the way we set up our grills, make sure you check out our guide on How to Grill Baby Back Ribs for more detailed instructions on the indirect heat/water pan method.

Now that you know how long to cook pork loin on the grill per pound and how to grill pork tenderloin to be tender and juicy, we sure would like to hear your recipes! Share them in the comments below!

Cooking pizza on a grill requires a few things. The most important thing is the right recipe for pizza dough. Most doughs involve yeast, water, a little oil, and flour, and in most cases that is really all you need. Lately we’ve been dabbling quite a bit in gluten free cooking, which really shakes up your whole way of making pizza quite a bit! So, we can tell you some good news: Yes, you can make gluten free pizza on a grill, just like you’d make it with wheat. (See this gluten free pizza dough recipe)

Now, here is where things start getting muddled and tricky. You know you want pizza and you have your dough, but you probably have no idea what to do next!

Some people ask me if a baking stone is necessary. You’ll need to be careful about the type of baking stone you use in a grill, as all are not safe to use, so make sure if you are using one you choose one that is rated and made specifically for grill use.

The good news is, unless you’re using a gluten free crust (which is typically different in texture) you don’t really need a baking stone. Some find that it helps and is a necessity in an oven, but on a grill, that’s not always the case.

There is a little secret for making the perfect grilled pizza, whether on a gas or charcoal grill. What is it? You need a hot side and a cold side. If you’re using really small charcoal grill, then you may not be able to do this, but for most people with a kettle grill or your traditional gas grill, this is actually quite easy.

If you are using charcoal, you’ll want to light your charcoal the way you normally would, keeping one side with less coals than the other side once you spread them around. (Make sure you are using a high quality natural charcoal) If using a gas grill, your job is much easier, simply leave one burner on high and one on the lowest temperature you can get.

First, you will want to cook the crust on the high side. Make sure you have all of your toppings ready right next to you, because this will cook really fast – within just a few minutes you’ll have a nice puffy crust. Once the bottom is browned to your liking, you’re ready to flip it over onto the cool side. Now load up your toppings, close the lid of the grill for a few minutes and cook until your toppings are bubbly and the bottom of the crust is cooked to your liking.

So now you now how to cook pizza on a gas grill (or use charcoal) and with a pizza stone for the grill or not. It’s a little more advanced grilling, but if you love to grill and you love pizza, the efforts are well worth it!

Cooking pork baby back ribs always requires a bit of patience if you want to cook them to perfection and make them tender, juicy, and “fall off the bone” as many like them. They can be made either by grilling or cooking them in the oven, so be sure after you choose a recipe below that you head over our grilling baby back ribs tips if cooking on a grill and if in the oven our oven rib cooking tips.

Honey Mustard Baby Back Ribs

You Will Need:

2 full Racks of Ribs, membranes removed

For the Dry Rib Rub:
1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder (Can also substitute freshly minced garlic)
2 tablespoons ground basil
1 tablespoon chili powder
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon brown sugar

For the Sauce:
1 cup Dijon mustard
1/2 cup honey
1 cup dry white wine
1 teaspoon cinnamon

Directions: Combine all of the dry rib rub ingredients above together and generously rub into the pork baby back ribs. Really rub it in – don’t be shy! Wrap the ribs in plastic wrap and allow to marinate in the refrigerator for several hours, overnight preferred.

Cook the ribs either in the oven wrapped in foil at 225 degrees or over indirect heat on the grill for around 2 hours, checking often. Mix the ingredients for the honey mustard sauce and about 15-20 minutes before the ribs are done baste generously onto the ribs while cooking, taking care to make sure it does not burn. You can alternatively serve the ribs dry and serve the sauce on the side for those who prefer dry ribs over wet ones.

Spicy Baby Back Ribs

You Will Need:
2 full racks pork baby back ribs, membranes removed

For the Dry Rib Rub:
1 cup hot chili powder
2 tablespoons cayenne
2 tablespoons fresh ground pepper
4 tablespoons garlic powder
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon garlic powder

For the Sauce:
1 cup barbecue sauce
1 teaspoon of your favorite hot pepper sauce

Directions: Combine the seasonings for the dry rib rub and generously apply to the ribs. Wrap in plastic wrap and allow to marinate in the refrigerator for several hours or overnight. If cooking in the oven, you will want to wrap with foil and bake at 225 degrees for 2 hours, checking often. If grilling, cook over indirect heat around 225 degrees for about 2 hours. During the last 20-30 minutes of cooking, combine barbecue sauce with your favorite hot sauce and baste onto the meat, turning often to prevent burning. You can also opt to serve the sauce on the side.

Do you have any favorite baby back ribs recipes to share? We’d love to hear yours in the comments section below.

Scallops can be made both in the oven or on a barbecue grill. Perhaps the most confusing thing for most is choosing what types of scallops to buy. There are many different names, such as “sea scallops” or “bay scallops”. There is also the question of whether you should use frozen or fresh scallops.

In general, bay scallops are typically smaller than sea scallops. Diver scallops do not necessarily refer to the size, but the method of the way the scallops have been collected, which many believe is the best way as typically a diver will go and hand select the scallops instead of using a large net and catching whatever happens to get scooped up.

Buying frozen scallops versus fresh scallops is purely a personal decision and will depend mostly on the availability in your area. Many times frozen scallops can be just as good or better than fresh scallops, especially if you are not in a region where scallops are nearby and readily available. If using frozen scallops, you’ll want to defrost them before grilling, which can be done by running them under water or keeping them in the refrigerator until they defrost. You could microwave them, but then you risk the chance of them becoming half cooked and not tasting as good as you’d like.

Now that you’ve gotten the basics down for choosing the scallops, here’s an easy recipe for bacon wrapped scallops you’ll be sure to enjoy. It can be served as a main dish or also makes an excellent appetizer recipe for before you serve the main course.

You Will Need:
24 Scallops
12 slices of bacon
Skewers (If using wood skewers, make sure you soak them in water first!)
Lemon juice from 1 lemon
4 tablespoons melted Butter
1 teaspoon Minced Garlic
Salt & Pepper

Directions: Light your grill for a medium high heat so it will be nice and hot. Carefully wrap each individual scallop with one piece of bacon and thread through with skewers so that the bacon will stay in place. Depending on the size of the scallops and the bacon, you should be able to make 2 out of each slice of bacon. Some cooks will first bake the bacon or use pre-cooked varieties which is fine to do and will cut down on grilling time, but it is not absolutely necessary.

Combine the melted butter, lemon juice, and minced garlic. Lightly brush the sauce onto the skewers. Season with salt and pepper to taste. When the grill is nice and hot, place each skewer onto the grate and let cook for about a minute or two and then rotate. The skewers will cook very quickly and they should be done in just 6-8 minutes depending on the heat of the grill. When done, add more pepper if desired and serve.

Oven Directions: Place skewers on a parchment paper lined pan (this will help absorb the drippings from the bacon) and broil 3 minutes each side or until bacon is cooked.

There are many other different variations of this basic recipe, most of which include using specialty bacon or flavoring with different seasonings. Whether you follow this one or experiment with your own seasoning combinations, you’ll be sure to enjoy the scallops wrapped in bacon.

Have any suggestions, questions, or comments? Share your thoughts below!

Pulled pork is another barbecue classic that many people enjoy and there are many coveted pulled pork recipes out there for making classic sandwhiches. Traditionally it is made using a pork shoulder roast, though some may also prepare it using pork tenderloin, which is a leaner cut of meat from the loin.

Pulled pork can be made on the grill but you can also make it in the oven. It’s much easier in the oven, but if you love to grill as much as we do, you might enjoy cooking it as much as eating it. Below we’ll share the instructions to make it both ways.

You Will Need:

1 4lb Pork Shoulder Roast (Simply double the recipe if you want to make more)

Dry Rub Recipe:
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 teaspoon celery seed
1 1/2 teaspoons hot paprika
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt

Sauce:
1 1/2 cups cider vinegar
1/4 cup brown sugar
2 tablespoons crushed red pepper flakes
1/2 cup ketchup
1 tsp cayenne pepper

You can alternatively use other dry rib rubs or bbq sauces as you prefer – there’s nothing wrong with using prepackaged ones either, making them yourself just gives you more room to experiment and make it the way you like it!

1. Prepare the Meat: Mix all of the ingredients together for the dry rub. Really rub that mixture onto the meat. Wrap with foil and allow to marinade overnight in the refrigerator or for a minimum of 6-8 hours.

2. Grill Directions: (For oven directions skip this step and go to step 3) Light your grill to be around 225 degrees. With a gas grill this is easier, with charcoal you’ll want about 45-50 briquettes to start, and will need to add more periodically to keep the temperature constant. We’ll be cooking with indirect heat, so once your gas grill reaches 225 degrees you’ll want to only keep one burner going. With charcoal, you’ll want to have the briquettes on one side of the grill if possible. You can also add soaked wood chips on the top or to the side. Put the roast in an aluminum roast pan and set on the grate, away from the direct heat. You’ll want to check the roast after about an hour and then turn it over every 35-45 minutes. If using a charcoal grill, you’ll want to check and make sure the heat is holding and add briquettes as necessary. (Most likely 3-4 times). Cook until the roast has an internal temperature of 185 degrees.

3. Oven directions: (If grilling, skip this step) Preheat the oven to 225 degrees and place roast in pan covered with foil and about a 1/4 inch of water in the bottom of the pan to prevent drying. Bake for 6-8 hours, checking every 1-2 hour and turning if necessary. Pork is finished when it has reached an internal temperature of 185 degrees.

4. Serve It: Serving the pulled pork is very easy. You will simply need a couple of forks and should be able to easily shred it and pull it off into small pieces. Mix the ingredients of the barbecue sauce and pour it over the pulled pork and toss until all pieces are coated. (Using a large foil pan for pulling the pork makes it nice and easy, especially for transporting). Great on sandwiches or by itself!

Hopefully you’ll enjoy our pulled pork recipe. Have any questions, comments, or suggestions? We’d love to hear them in the comments below!

A porterhouse is a cut that includes the top loin (commonly referred to as a New York Strip Steak) as well as the adjacent tip tenderloin, commonly known to most as filet mignon. It’s a great steak to share with family or friends, though I’ve seen a few people eat one completely by themselves before as well! T-Bone steaks are similiar in cut to the Porterhouse steak, though a much smaller variety and typically less of the filet mignon part.

Here’s the step by step instructions on how to grill the perfect Porterhouse steak:

1. Choose Your Cut: When we’re shopping for steaks we’re always looking for well marbled pieces (those are the little white lines you see running through a steak) as this helps make it nice and tender. There are many different grades of beef available (Prime, Choice, and Select) with Prime being the best – and most expensive typically. You may pay anywhere from $20-$35 for a single Porterhouse steak.

2. Season: Because the top loin part of this steak can be pretty tough, and even the filet part if the top loin is taking too long to cook, we recommend a nice mixture of salt and pepper and any of your favorite steak seasonings. Being generous with the salt will greatly help increase the likelihood of it being tender – and you can always wipe off any excess if it’s more than you’d like when you’re ready to grill. Porterhouses are also a great steak for using steak marinades.

3. Fire Up That Grill: While you’re firing up the grill, let the steak sit out and “warm up” from being in the refrigerator. For food safety reasons, you don’t want to leave it out for too long, especially if it is very hot weather – but for the most part 30-45 minutes is generally okay. You’ll want to light your charcoal or propane grill as hot as you can get it. With charcoal, this means using lots of charcoal! (Though don’t go overboard either – you still need to have room in your grill for air to flow and for you to fit the grate back on top!) If anyone eating steaks with you wants their steak “well done” and no pink in the middle, you’ll probably want to butterfly the steak so to avoid the outside burning and the inside being raw. Rare to Medium lovers won’t need to worry about this so much.

4. Cook It Up: This is the part everyone is the most afraid of, but if you’ve done the first three steps you really probably won’t have a whole lot to be nervous about. Once the grill is ready and as hot as you can get it, place the steak with the New York Strip side over the hottest part of the grill. (Ideally you’re grill is hot all over, but we know that usually right about the burner or the middle of the charcoal is typically hotter, and since the strip part will cook longer than the filet part this will help it cook while you keep the filet more tender) When you place the steak on the grill, you should hear a sizzle – if there’s no sizzle, you might want to make sure your grill is hot enough. (You shouldn’ be able to hold your hand close to the grill for more than a second or two!)

The secret to any great steak on the grill is to minimize flipping time. This is one of the biggest problems many people face, as they get bored standing out there for 20 minutes and want to flip that poor steak a million times. So resist that urge and cook for about 8-10 minutes on the first side and then flip and cook for another 8-10 minutes. Obviously this is only an estimate as grill temperature will have a lot to do with it. But, everybody always asks “how long do I grill a Porterhouse steak?” and that should give you a good idea. After the second side is done, pull out your handy dandy digital meat thermometer. (Don’t have one yet? Get one now for next time! Amazon’s got this one super cheap). Meat thermometers make it so you know the steak is cooked to the right temperature – see out chart of steak temperatures for details.

5. Take off the grill and Cover With Foil or Lid: Covering the steak for about 5 – 10 minutes after you are finished grilling helps it keep cooking but without worrying about it burning. Not everybody does this step, but the true steak grilling aficionados out there do!

As you can see, cooking a porterhouse steak on the grill is no more difficult than any other steak, though you will want to pay special attention because of it’s thickness and size. Hope you enjoy your dinner!

Have any other tips for grilling Porterhouse steaks? Tell us about it in the comments below!

You can prepare barbecue brisket on a gas grill, charcoal grill, or smoker. Each way is basically the same, but there are some things to consider when setting up. Indirect heat is important, so you’ll want to make sure that the brisket is not directly above the flame. Many suggest placing a pan of water in the grill much like you would for baby back ribs in order to keep moisture in. Whichever type of grill or smoker you like to use is perfectly acceptable, as long as you can keep it at a steady temperature around 200-225 degrees and constant. You will have to make sure that you constantly check the fire and add to it when necessary.

Choosing the cut of brisket is perhaps the most important step in making BBQ brisket recipes, just as it is when making steak or other meats. Brisket in general is usually fatty – you’ll want to look for fat marbling that goes deep through the meat. Obviously, the larger the size of the brisket the longer it will take to cook. A 5 pound slab for example would cook for roughly between 7-8 hours. There are some ways to speed up the process, such as wrapping in foil and baking first (or some will grill first, bake second) but for the best flavor, sticking to a smoker is probably the best bet if you want authentic and flavorful bbq beef brisket.

Everybody has their own way of seasoning BBQ brisket. You can use a dry rub recipe, marinate it in your favorite sauce, or do a combination of both. In general, the longer you marinate it or let it soak up the seasonings the better. Many will let it sit in the refrigerator overnight. The method of what you will do to season or marinate it will depend on which BBQ Brisket Recipes you choose to use. (See Below for More Ideas)

Once you are done marinating and seasoning, the next step is to bring it out of the fridge and let it come to room temperature to place it on your grill or smoker. You’ll want to light your charcoal first and then if using wood chips, place the soaked wood chips on top ready to go. You’ll have to add more wood chips later, so make sure you have plenty on hand. If using a gas grill, make sure that propane tank won’t run out before you are done cooking!

Most people will wrap their brisket in foil when grilling, though it may not be necessary. Foil is believed to help the meat retain its moisture and become more tender. You will want to cook it until it reaches an internal temperature of at least 165-170 degrees. Some people will allow it to cook longer, but you do not want it to be overcooked, especially if using wood chips because too much smoke may give it a bitter flavor.

Below are some different BBQ brisket rub and marinade recipes you can experiment with:

Basic Rub
3 Tablespoons Salt
3 Tablespoons Ground Cumin
3 Tablespoons of Black Pepper
3 Tablespoons Chili Powder
2 Tablespoons Paprika
2 Tablespoons Brown Sugar

Mix all ingredients and rub into meat. Allow to marinate overnight before cooking.

Easy Beer Brisket Marinade
1 12 oz Can of Beer
1 package Dry Onion Soup Mix
Salt and Pepper

Season the meat generously with salt and pepper, then mix onion soup mix and can of beer together. Allow the brisket to marinade overnight before grilling/smoking.

There are also many different sauces and rubs already available to try. You can see some of the ones available in our Grill and BBQ Shop.

What’s your preferred method for BBQ brisket? Have any favorite beef brisket recipes to share? We’d love to hear about them in the comments below!

Aluminum foil is easily obtainable and just about any cook will have some on hand in their kitchen cabinets or drawers. Using it will help not only with an easy clean up afterward but also prevent your food from burning and sticking to the grate of your grill.

Another popular alternative option to foil is using a special basket that helps keep veggies from falling through the grate. There are many different styles of grill baskets available, some of which look much like a pot, while others look more like a tennis racket and have handles that are used to squeeze the veggies in place so they don’t fall through. Deciding which one to use is a matter of personal preference, and there will always be people who swear by foil and others by baskets.

Here are our step by step instructions on how to grill vegetables in aluminum foil:

1. Choose Your Veggies: The first thing to consider is which types of veggies you will be cooking. Some delicious choices include fresh squash, zucchini, peppers, onions, tomatoes, asparagus, mushrooms, broccoli, snap peas, green beans and corn. All of these are relatively simple to cook and can be grilled together without worrying about certain ones cooking faster than the others.

2. Prepare the Foil: You’ll want to use a large sheet of foil. Something that can help is to line the foil loosely on a pan or skillet, making sure there is ample foil left over to wrap over the top. Spraying the foil with a non stick cooking spray or lightly coating in olive oil is recommended to prevent sticking.

3. Cut up the Veggies: Slicing the veggies after you wash them to be proportionate in size with one another will help them cook evenly. Once the vegetables are cut up, you’ll want to place them in the foil. You can then decide if you will use any seasonings. Some will lightly toss them with oil and salt and pepper or garlic. You can also use lemon juice, Italian dressing, butter, or any additional seasonings you may enjoy.

4. Fold Them Up: Once your veggies are in the foil and seasoned, you will want to fold the foil up to make a pocket and crimp the sides as you go. This will ensure that none of them will escape or fall out while cooking. It also allows for them to steam which will help cook them more evenly.

5. Grill Them Up: You’ll want to make sure your grill is nice and hot to a medium high temperature before placing the aluminum foil on the grate. Let them cook for about 7-10 minutes and flip. Then cook for another 7-10 minutes and if necessary, flip again and grill for another 4-5 minutes.

6. Serve and Enjoy! Once the vegetables are finished, you’ll want to remove them from the grill and serve them. Depending on the vegetable you are cooking, you can then add additional butter or seasonings if need be.

What are some of your favorites vegetables to grill? Have any tips for cooking with aluminum foil? Share your thoughts in the comments below.

Since defining the “best” of anything is usually an opinion and not scientifically proven , there’s really no one size fits all answer that everyone will agree with and enjoy. There are many different recipes and methods and ultimately it will all come down to your own taste buds and personal preferences. Instead, here are some things to consider to help you decide what is best – FOR YOU.

Type of Meat: The first consideration to make is the type of steak you are planning on cooking or grilling. A fresh prime well marbled cut such as filet mignon, porterhouse, ribeye or strip steak may not need more than just a little good old salt and pepper, since they will likely be tender and juicy all on their own. Other steaks that are tougher or that have been frozen could definitely benefit from spending a little time absorbing some flavor from soaking. The size will also have a factor in how long it should spend marinating – you would likely not need to soak a small filet cut as long as you would a porterhouse.

Time: Another consideration is time. Many of us with our everyday busy and hectic schedules do not have the time to carefully measure and prepare the ingredients for a homemade marinade. Thankfully, there are some very good and very easy options, all available in a bottle and all available right from your local grocery store’s shelves. Italian dressing is one of the good old standby classics and works well for just about everything including chicken. Many other oil based or vinaigrette dressings make for a good choice as well. I have had steaks marinated in French dressing, A1 Steak Sauce, and many other strange concoctions as friends and I experimented with different things. If you prefer to make your own homemade marinade, you may want to check out some of our marinated steak recipes. As for how long you should soak the steaks, it will depend on how much time you have. If you only thought about dinner 15 minutes ago, it will probably be okay to let it soak just for about 20-30 minutes. If you want to try longer, some people prefer to do it in the morning and allow it to soak until they decide to eat later on in the day or evening. If the meat is a cheaper cut or you expect that it could be tough, generally marinating it as long as you can stand will help a little bit, especially if the sauce you are using contains a natural tenderizer in it such as wine.

Container: The next thing to consider is what type of container you will use to soak the meat. A reusable dish is probably the most environmentally friendly choice, however not everyone has one of these on hand in the right size when they decide they want to grill. Many often also worry about if the meat will be evenly covered. Another popular option is to use a resealable plastic bag. This way works well, and you can even shake up the bag over the course of it sitting in your refrigerator if you are worried about the different seasonings settling all to the bottom.

No matter what decisions you make in regards to how you marinate the steak or how long you let it soak, the most important part comes down to how you actually cook it on the grill. So make sure you also read our steak grilling tips to learn how to make it to perfection!

Have any thoughts on the best way to marinate a steak? Share it in the comments below.

Here are some ideas for outdoor party games at a bonfire:

1. Telephone: This is a classic game where one person comes up with a phrase and then whispers it to the person next to them. The person next to them then repeats the same phrase whispering to the person next to him or her. This goes on until every person sitting in the circle has heard the phrase and the last person will say it out loud. This one can be very funny, as usually it changes from person to person. You can play this game so that everyone gets a turn to be first and last.

2. Flashlight Tag: This is a great game to play if you have room such as a large yard or field for others to hide in. It combines the elements of hide and seek and tag together. One person begins as “it” and is armed with a flashlight. The person who is it counts to a high number (50-100) to give everyone a chance to run out and hide. When the person is done counting, the players who are hiding can then switch spots and try to make their way back to the home base to avoid becoming “it” the next time. The player who is “it” will use the flashlight to spot or tag them. If they are spotted with the flashlight, they are then sent to “jail” until all of the players have been caught or made it to base safely. The first player caught is usually “it” the next round. There are many variations on this game also available, but this is how we played it as kids!

3. Singing: There’s something wonderful and relaxing about singing around a bonfire with a group of friends. We have an old guitar I bought at a yard sale for $10 reserved just for bonfire party occasions. Play your favorites, or make up your own with each person sitting around the campfire to make suggestions or invent your own lyrics.

4. Spooky Stories: A bonfire would just not be as fun without some spooky stories. You can often find many scary stories online or at the library to tell at the fire.

5. Truth and Lies: This is a fun game where each person sitting around the fire says two things that are true about themselves and one thing that is not true. Each other person then must guess which one is not true. It can be very funny to see which things are and are not true and what things the other people think. After everyone takes a chance to guess, the person who told the three facts then reveals which one was not true. This game continues with each person taking turns.

6. I Took a Trip: This is a fun game for players of all ages. The person starting begins “I took a trip and I brought a suitcase.” The next person would say “I took a trip and brought a suitcase and a banana.” The next players would then continue to repeat the items and each adding their own.

Do you have any other ideas for bonfire night activities? Share them in the comments below!