Pork Tenderloin Adobada by John Spottiswood

If you like carnitas and fajitas, but are in the mood for something a little different, give his recipe a try. I think you'll be impressed with the rich and pungent flavor. The combination of the flavorful meat, guacamole, corn tortillas and other fillings is wonderful. Variations of this recipe are common throughout Mexico and the…

Seared Peppercorn Tuna Steaks by Robyn Medlin

Instead of your traditional NY strip or ribeye, why not opt for Tuna Steaks on the grill? If you go for sushi-style rare in the middle, they are super quick and easy on the grill. For those who like their meat well done, leave on the grill a little longer and still get great flavor.

Large grilled prawns by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Large grilled prawns

Grilled Pork Tenderloin Wtih Green Chile Tomatillo Sauce by Bob Vincent

This is a tasty grilled pork dish. Different cuts of pork will work but we like the tenderloin best as it is lean and tender when grilled. I served the pork with annatto rice, green beans, flautas and guacamole. For a wine we had a 2008 Fenestra Lodi Silvaspoons Vineyards Alvarelhao. This grape is traditionally grown in…

Southwestern Pork Chops by Robyn Savoie

These chops are fantastic in late summer when the corn is its sweetest and the tomatoes are their juiciest.

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…

Rosemary Thyme marinade by Shawnna and Davide Busetti

It's getting to be grilling season. What could be tastier than a nicely marinated piece of meat? The enormous shelf full of ready made marinades at the grocery store is stocked with expensive, overprocessed products. Making your own marinade takes almost no time, is delicious, and more importantly, you know what you are eating. The…

Tagliata roasted lamp loin with mix rucola by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tagliata roasted lamp loin with mix rucola

Marinated Grilled Chicken with Watermelon-Jalepeno Salsa by Tracy Wilson

Grilled US beef tenderloin by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled US beef tenderloin

Grilled Scallops and Papaya Salsa by Denise Sherin

Great light dinner or lunch. Make sure to have some good crusty bread with it.

Greek Sliders by Kelly Christensen

Grilled Mini Burgers with feta, calamata olives, garlic and oregano on mini water rolls with tzaziki sauce Great with potato salad, hummus/fresh veggie dippers. Recipe can be mixed the day before. Recipe can easily be doubled or quadrupled

Veggie Lovin' Fajitas by Jennifer Jevons

Grilling in the summer usually means burgers, hot dogs, steaks and ribs, but what if you have to cater to vegetarians during your next summer BBQ? Instead of dividing the grill into sections for the meat eaters and non, try cooking dishes that are sure to please everyone. These vegetarian grilling dishes are bold in flavor, but not in…

Smokinhot's Bistro Style Steak Sandwich by Smokinhotchef

I love sandwiches. This recipe is a 3 course meal including soup all in one. Fresh mushrooms and onions make for super awesome steak accompaniments, while the potatoes and sliced pumpernickel provide the starch and complete the picture. French onion soup brings the whole ensemble together. Bursting with flavor and not skinny on…