Tri-tip served Gyros style by John Spottiswood

For the 4th of July this year I wanted to serve Greek style sandwiches with flat bread, tzatziki sauce, tomatoes and red onions. Given the large number of guests, kabobs would have taken forever. So I decided to marinate Tri-tip and slow cook it, then slice it Gyros style. This turned out to be really easy and was a huge hit. I…

Grilled Asparagus by Kelsey Martin

Chocolate Chip Pancakes by Roxann Anderson

Spicy Beef Kababs by Nancy Miyasaki

This yummy dish can be served as an appetizer or a main dish with rice.

Tacos Al Carbon by John Spottiswood

This is a simple steak taco recipe that emphasizes the flavor of the meat and the grill. You can spice it up by adding extra cumin or a little chili powder, jalapeno, or cayenne if you like, but it is delicious as is. Make sure to chop any additional fixings you like: I used cilantro, avocado and tomato...but they are quite tasty…

Jerk Pork by Andrew

Jerk Pork is best prepared on a grill with the tenderloin served with a pink center.

Easy Grilled Salmon a la Costco by Lowell

Carb-free, healthy, flavorful, and easy, salmon is the way to go!

moroccan chicken kabob tapas by John Spottiswood

These kabobs are of Moroccan origin and are referred to as Pinchos in tapas lore. If you are not a huge fan of peanuts or onions, try this recipe. If you like peanuts and onions, you'll find our other moroccan chicken kabob recipe a bit more flavorful.