Skewers of shrimp, summer squash, red and green bell peppers and onion basted in a garlicky butter flavored with fresh herbs, balsamic vinegar and sun-dried tomatoes.
An easy-to-make mock sauerkraut and Thousand Island spread make a great topping combination for grilled hot dogs.
Thinly sliced grilled rib eye steak, sautéed onions and mushrooms, fresh spinach and melted blue cheese, served on a crusty baguette.
Chicken tostadas take on new flavor when made with tangy tomatillo sauce and fresh tomato salsa.
Our version of a popular Moroccan street food - spiced ground lamb, onion, spices, fresh mint and cilantro, grilled and served with pita, lettuce, tomato and cucumber-yogurt dipping sauce.
Grilled hot dogs topped with a simple tomato salsa flavored with garlic, jalapeño peppers, cilantro and lime.
Grilling a whole chicken over indirect heat takes only 45 minutes when you remove the backbone and flatten the bird.
Cubes of beef marinated in mixture of pineapple, soy sauce and garlic, grilled and served over a flavorful slaw made with ramen noodles, cabbage and a sweet-spicy dressing.
Grilled portobello mushroom caps glazed with a balsamic reduction and topped with sautéed onions and melted blue cheese make a deliciously satisfying burger.
Swordfish is a great choice for grilling, and topped with a herb butter made from fresh basil and lemon zest it makes an outstanding meal, with very little fuss.
Grilling both the romaine lettuce and the croutons adds a unique flavor profile to this variation on a classic Caesar salad.
A flavorful garlic-balsamic marinade and a tangy homemade steak sauce turn plain grilled strip steaks into an easy, yet company-worthy meal.