Grilled Pork Loin with Pineapple Salsa by Chuck Trimble

Adjust the level of sweetness or heat in the salsa as a perfect compliment to the smokey-citrus flavor of the pork. I have had great success using much larger pork loins and putting them on my smoker for larger gatherings. Leaving the pork in the marinade for 24 or more hours will produce more intense flavors in the meat.

Dad's Rub by Shelli

This is a rub that my dad developed for smoking meats at our supper club. It works great for grilling and we used it on pork, chicken and beef.

Teriyaki beef burgers by Sandy Love

When I grill these everyone agrees that they are not your average hamburger. The marinade makes them taste out of this world.

Grilled Perch with Citrus Salsa, Cilantro Sauce and Salsa Verde by S. Cumbo

Minutes to Prepare: 15 Minutes to Cook: 10 Number of Servings: 4

Cuban Hamburgers by Henry Moline

Topped with ham, Swiss cheese, and pickles, this is a great new recipe to try.

Chili Stuffed Brats by Ken & Patti Fisher

We wanted to try something a little different with brats tonight. So we came up with the thought of stuffing them with chili and cheese and then putting them on the smoker. We had three different kinds of brats and they were all great. This would be a great tailgater, too. Just serve it on a bun. Wonderfully fun and messy. And…

Grilled Sockeye Salmon over Israeli Couscous with a Yogurt, Lemon, Chive Sauce, Mozzarella and Tomato Salad with a Beet Vinaigrette and Fresh Garden Greens, Radish, and Scallion by Nutrition Health Net

Sometimes we do not have a ton of time to cook and having containers of fresh greens, herbs, and vegetables around the yard really is a time and money saver. Also…

Zesty Mahi Mahi by Kristy Brazelton

Quick & easy marinated mahi mahi. We had roasted butternut squash & green salad with it. Was very fresh & light tasting.

Homemade Barbecue Sauce for Grilled Ribs by Ryan Dale

Black Bean Burgers by Guilt Free Cuisine by Fergyhun

I have tried a lot of veggie burger recipes and some have been disappointing – dry, crumbly and sometimes tasteless. These are the best I have ever made. Full of flavor, they keep their shape during cooking and are packed full of protein. If your grilling days are over for the year, they can be cooked in a skillet on the stovetop…

Chicken Gorgonzola with Sundried Tomatoes by Schnoodle Soup

Chicken in a tangy, homemade marinade topped with salty gorgonzola and plump sundried tomatoes.

New Mexican Red Chile Chicken by John Spottiswood

This recipe is very similar to the Southwestern Green Chile chicken I posted, but uses flavorful dried New Mexico chiles instead of fresh green chiles. Personally, I liked this version slightly better, but it was close. A mix of the two is ideal. I found ground New Mexican chile at the Safeway near us in part of the spice section…

Southwestern Green Chile Chicken by John Spottiswood

In mexico, they keep their chicken moist by grilling it underneath stones. In this recipe I've substituted foil covered bricks for stones. I got the idea from Steven Raichlen in his BBQ USA book. This is a technique used in New Mexico. I thought it added a little moisture. If you have time, it's worth it. And now that I have the…

CHICKEN GRILLING SAUCE A AWARD WINER by GARY ESTESS

ON LEON VALLEY NATIONAL NIGHT OUT I GRILLED THIS. CHICKEN GRILLING SAUCE AND GOT TWO PLACKS GIVEN BY THE MAYOR AND CITY CONCLE. THEY SAID THE TACO WAS THE BEST CHICKEN FAJATIA TACO SHE HAD IN HER WHOLE LIFE. IT WORKED VERY WELL WITH TURKEY. THIS IS MY NEW SYSTEM FOR THE GRILL-A SMOKER BY THE USE OF SKLIPCO.COM

Grilled Garlic Lime Pork Chops by Nancy Miyasaki

This is a super simple recipe and the combination of flavors is fantastic. We served it with a flavorful quinoa dish. We were tempted to put the sauces on the pork as we were grilling it, but we stuck with the recipe. It turned out wonderfully, and it enabled two of our less venturesome kids to enjoy the salt & pepper pork without…