Smoked Sirloin Tip Roast by Patti Fisher

Slow Smoked Sirloin Tip Roast, tender, juicy and melt in your mouth good. We were wanting BIG MEAT for our Date Night Dinner so we went shopping. Patti and I looked at steaks, short ribs and then we saw this 5 ½ pound Sirloin Tip Roast. We smoked it for an hour in Green Mountain Grill’s Gourmet Blend Pellet Blend then, put a little…

"Tandoori" grilled chicken by Chris Patil

While this dish isn't made in a traditional Indian clay oven, the yogurt marinade and spice blend can still yield a very authentic-tasting end result on a backyard grill.

Grilled Avocado and Pesto Salad by Kelsey Martin

This salad is easy, unique and delicious!

Lamb Burger Patties by Kelsey Martin

These Lamb Burgers will beat a Big Mac anyday!

Large grilled prawns by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Large grilled prawns

Brie Chesse in French Baguette by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Brie Chesse in French Baguette

Thanksgiving Turkey On The Grill by Wendi Taylor

This is so much tastier than oven-baked, and so much healthier than deep-fried. The best of both worlds. Round kettle-type grills work the best. Grill must have a lid with vents. -- For a 25 - 30 inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain…

Grilled Niman Ranch Sirloin Steak with Tapenade, Roasted New Potatoes and Baby Leeks by Michael Leviton

char grilled beef tenderloin with teriyaki sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

char grilled beef tenderloin with teriyaki sauce

Malaysian Banana Pancake by Navaneetham Krishnan

Pancake served with fresh grated coconut

Shish Taouk by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Shish Taouk

Classic S'mores by Kelsey Martin

Grilled Chicken Sandwich by BearNakedBaker

Toss the bun on the grill to lightly toast it.....

Ribeye Steaks Bordelaise by John Spottiswood

When you're in the mood for grilled steak, but want to dress it up a little and serve it with a wonderful bottle of Cabernet or Bordeaux, this is a great French standby. We like to serve this over mashed potatoes with some sort of dark leafy green. In this case we served it with Kale sauteed with bacon and cashews. It was awesome!