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ZACK SLYDERS
Beach broskis will bite for The Long Island Iced Z’s mini-scallop burgers, tagged with zesty tastiness by cilantro-lime mayo on sesame seed buns. If you’ve got the skillet, you’ve got to grill it! Woo-woo-woo!

JACK'S WAGGERS
Challenging to execute, but a nice twist on the classic barbeque delicacy known to all American-Americans. Once the hot dogs are done, douse with whatever condiments you see fit (J.R.'s Chipotle Ketchup, anyone?), then wrap around with warmed, thinly-sliced strips of Monterey Jack cheese. Pull this off right, and your guests risk high ankle sprains while sprinting to the dinner table.

DEVILED EGG-SCUSE ME!
Drop smoked pork or bacon on top of a traditional hard-boiled sliced yolk, then add the heat with spicy salsa, horseradish or wasabi. May not sit well with Jack’s Waggers or any aged beef, but don’t fret about the taste – it’s nowhere near as bitter as Vickie Guerrero.

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