Beef Burger by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Beef Burger

Monster Shrimp With Orange Chili Sauce by Robyn Savoie

These are big shrimp, the ones that ate the other shrimp. When they opened the cage door after the death match, these are the shrimp that walked out of the ring. Don't turn your back on the grill while you're cooking these -- someone's liable to abscond with them.

Vegetable Sizzlers by karenrecipe

The chain was founded in 1958 as Del’s Sizzler Family Steak House by Del and Helen Johnson in Culver City, California. The chain is composed of more than 270 locations throughout the U.S. Most of Sizzler’s U.S. locations are in the West.

Smoked Chicken Wings with Draper’s BBQ Sauce by Robyn Medlin

Smoking can be quite addictive. So much so that I decided to add a touch of smokiness to my chicken wings last weekend. It only takes about 45 minutes of time on the grill to achieve serious smokiness, and you’ll be smacking your lips in satisfaction. I’ve been hearing about Draper’s BBQ Rub and Sauce for a while through some of my…

Bacon Cheese Garlic Bread by Patti Fisher

We were invited to an early Thanksgiving potluck. We offered to bring garlic bread. We thought we would test a new recipe we were working on. “Bacon Cheese Garlic Bread”, oh yeah we rocked this. This was quick, easy and ooey gooey great. Jam packed with crumbled bacon, two kinds of cheese and buttery garlic… There were no leftovers,…

Hot Hoisin Ribs by Micheline

Succulent ribs guaranteed to please. You can make them ahead and re-heat them 10 minutes on the BBQ before serving. For milder flavour, omit or reduce the asian chili paste. These are finger lickin` good.

The High Flyer Bick's Burger by Enda Love

This burger is piled high with creamy avocado slices, crunchy pickles, smoky bacon and a sweet pineapple ring that will take your burger's flavour to new heights this summer.

Krabby Poppers by Patti Fisher

Friends wanted a recipe for appetizers that were fancy and cheap, too. Everyone loves our different kinds of poppers. We’ve stuffed both sweet and jalapeno peppers with all kinds of fillings. Of course, they’re always wrapped with bacon. This time Patti stuffed pretty, sweet peppers with fake crab (aka Surimi, but you can use real…

Salt Crusted Fish by Robyn Medlin

When I saw the article in the May edition of Fine Cooking on Salt Encrusted Fish, I knew I had to try it. After all, I live in South Florida and I’m always trying to figure out new things to do with seafood. This technique is surprisingly easy! Essentially, you take a whole fish and encase it in a salt layer that steams the fish as…

Chipotle Bacon Bombs on a Stick by Ken & Patti Fisher

Patti and I are still working on a few treats to serve “Off the Grill”. We will be at the Weekly Tasting Event at Craft Brewing Company in Lake Elsinore, Ca. Can’t wait, it sounds like fun with plenty of good beer involved so we are right on it. With us, it has to be something smoked off the grill. A great start for anything we come…

Best BBQ Ribs Recipe With Bonus Dry Rub by Doctor Jo

Best BBQ ribs are fall off the bone tender. I have two secret ingredients to make them the best BBQ ribs you will ever eat.

Stampede Summer Sliders by Enda Love

Perfect for a barbecue party, these bite size burgers are loaded with toppings and garnished with an irresistible deep fried pickle! They may be small in size but they are sure to be a very big hit.

Granola cups with greek yogurt and berries by melissa

Grilled chicken and strawberry salad by Enda Love

Strawberries are in season in Atlantic Canada, Quebec and Ontario through the summer. Local, just-picked strawberries make a welcome addition to a light lunch or supper in this no-fuss dish. Recipe courtesy of Walmart Live Better. For more summertime recipes or inspiration on how to incorporate fresh produce like strawberries into…