In this recipe from her cookbook Smokin' in the Boys Room (Andrews McMeel Publishing 2014), World champion competition barbecue cook and owner of three Memphis Barbecue Co. restaurants Melissa Cookston fires up the grill for some spicy sweet grilled peaches with whipping cream.
Read MoreGrilled Honey-Lacquered Quail
In the immortal words of Kevin Gillespie, executive chef at the Woodfire Grill, quail are like the "Thumbelina of poultry" and when done right they are the pure awesomeness!
In his cookbook Fire in my Belly (Andrews McMeel Publishing 2014), Gillepsie shows how to grill quail to perfection and ensure that they don’t end up dried out and gamey tasting. To make it even better, he’s created a honey glaze that compliments the little birds perfectly!
Read MoreGrilled Rosemary-Skewered Scallops
If you’re a fan of scallops then you’ll love this recipe from The Grilling Book by Bon Appetit (Andrews McMeel Publishing 2014) which brings a new level of flavor via rosemary skewers. The key to grilling scallops is to sear them really quickly, just a few minutes per side, otherwise they’ll overcook and become chewy. This recipe is perfect as a main course or an appetizer.
Read MoreGrilled Pork Tenderloin with Cherry Salsa
I read a lot of grilling cookbooks but one of my favorites by far is The Grilling Book from Bon Appetit (Andrews McMeel Publishing 2014). Under the direction of Adam Rapaport, the Bon Appetit has assembled countless mouth-watering grilled recipes including a pork tenderloin that's been paired with a complimentary cherry salsa.
Read MoreGrilled Trout with Tarragon, Thyme and Lemon
From biscuits and gravy to lemon meringue pie, Colby and Megan Garrelts cover many of the country’s most iconic dishes in their new cookbook Made in America: A Modern Collection of Classic Recipes (Andrews McMeel Publishing 2015). Today Colby and Megan are firing up the grill for one of my favorite freshwater fishes – grilled trout.
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