While the barbeque's end was a wee bit debaucherous, the overall event ended around 11 PM, which made it not so difficult to get up the next day, clean up and take advantage of some of the left over grub. I fired up the grill and made myself a burger for lunch. I season my burgers with a mix of garlic, worcestershire sauce, soy sauce, salt, pepper and cumin. With cheese they do not fail to please. I also used some of the leftover tomato basil dip that I had made as an alternative for ketchup. I also had a little helping of the Asian tinged slaw I made (sesame oil and rice wine vinegar, also with julienned green apples).