Butterflied pork tenderloins are marinated and served with a unique barbecue sauce made from fresh peaches and flavored with bourbon.
Grilled hot dogs are topped with a sweet-savory relish made with fresh pineapple, red bell pepper, sweet onion and cilantro.
Grilled veal burgers topped with melted mozzarella cheese and a sauce of fresh tomatoes, basil, and sweet onion are a nice change from the standard beef burgers.
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.
Add some extra flavor to the classic cheeseburger with Vermont sharp cheddar and an easy homemade ketchup made with maple syrup.
From "Cooking Light Way To Cook: Grilling," lamb sliders topped with tangy blue cheese, arugula and caramelized onions.
Ground lamb, combined with feta cheese, garlic and fresh mint, makes a great grilled burger ~ a flavorful change from ground beef.
A mixture of creamy blue cheese, chopped shallot, mayo and a bit of honey makes flavorful, moist turkey burgers.
Kona coffee, vanilla extract and chipotle peppers combine to make a unique and delicious marinade for New York strip steaks - from the test kitchens at Nielsen-Massey.
Grilled salmon is a perfect partner for a sweet and spicy barbecue sauce made with tomatoes, mangoes, cilantro and jalapeno.
Flank steak marinated in mirin, garlic and soy sauce is grilled and served with an Asian-style version of chimichurri sauce.