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.
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.
Ground lamb, combined with feta cheese, garlic and fresh mint, makes a great grilled burger ~ a flavorful change from ground beef.
Juicy, grilled hamburgers topped with a classic Argentinian-style chimichurri made with fresh parsley, garlic, shallots, olvie oil and sherry vinegar.