• Devons on November 29, 2020

  We’ve made 13 recipes. No disappointments. Recipes deliver lots of flavor with a manageable number of ingredients. Especially enjoyed recipes in the grilled tuna and grilled corn chapters.

Notes about Recipes in this book

• Grilled lamb loin with pomegranate-horseradish glaze

  • Devons on November 29, 2020

    Made this for nontraditional Thanksgiving dinner with baby lamb rib chops instead of lamb loin. Colors are stunning with the pomegranate seeds and would be beautiful on a Christmas dinner table. We loved the flavors. Was concerned horseradish would be too sharp or bitter. Not so, it was just right.

• Grilled sea bass with salsa verde

  • sherrib on September 03, 2019

    Was a tad too sweet for me and I could taste all of the components separately. I wonder if the flavors would meld together better after resting in the fridge overnight. Easy to put together. I would use less honey next time.

• Grilled sausage sandwiches with onion sauce and grilled pepper relish

  • averythingcooks on November 25, 2019

    This recipe was chosen for Grey Cup Sunday for the 2 condiments to add to a grilled sausage sandwich. I was questioning the "onion sauce" with the cinnamon during prep but it was really good smeared on the bottom bun. But the real take away was the DELICIOUS red pepper relish (which I made with red & yellow peppers roasted under the broiler). The sandwiches were awesomely yummy & messy and just as importantly, today's lunch with leftover sausage chunks mixed up with the pepper mixture was over the top good :)

• Maple-peach glazed pork tenderloin

  • averythingcooks on March 28, 2021

    I had a fairly small pork tenderloin (ie 340 g / 12 oz) and so made 1/3 of the delicious glaze which was lots. I also used apricot jam in place of the peach jam......I often sub one for the other, depending on what's in the house at the time. I cut the pork into 3 smaller chunks which speeds up the grilling time AND gives more surface area for the glaze. We both REALLY liked this simple treatment for pork tenderloin.

• Spice-rubbed rib eye with Bar American steak sauce

  • averythingcooks on November 06, 2022

    The spice rub was delicious on some "less than stellar" grilled steaks and although I knew I would like it, I was a bit surprised when T raved about the steak sauce. The 2 mustards & the horseradish really come through and it is very different from a BBQ sauce (which is maybe what T was expecting). Two repeat ideas! NOTE: the sauce is actually called Bar AMERICAIN (not American) which matters if you try to search it.

• Red wine-marinated flank steak filled with prosciutto, Fontina, and basil

  • averythingcooks on June 30, 2022

    We have mixed feelings on this one. I thawed a 24 oz flank steak and because both end tapered significantly, I cut those off (used in a stir fry made on the previous night) leaving me with a 1 lb uniformly thick piece to butterfly. The roll itself came together easily and the marinade + filling both gave it good flavour but our struggle was cooking it throughout. When we sliced into what we were sure was "done" (yes - following his instructions and using a meat thermometer), the inner spiral of meat was VERY RARE (blue?)...far too red for us even though we like our flank steak pretty pink. We briefly microwaved the slices to a "better doneness" but as I was testing this as a potential dish for guests, we decided on no - too unpredictable (at least for us).

• Spicy Buffalo style burger with celery-carrot slaw and blue cheese dressing

  • averythingcooks on June 14, 2022

    I made this little salad to go beside a different "Buffalo" flavoured main. For extra vegetables I added some thinly sliced red onions with match-stick radishes & red peppers. This is a simple side dish with a very tasty dressing that I would make again for sure.

• Grilled chicken with roasted garlic-oregano vinaigrette and grilled fingerling potatoes

  • averythingcooks on September 20, 2022

    The key here is the lovely vinaigrette used to drizzle over the grilled chicken (boneless, skinless thighs this time), the fingerlings and for us, a side of vegetables blistered in the air fryer. What a great (but simple) way to elevate dinner. I can see ensuring I have fresh oregano around to make this vinaigrette often. One correction / note: the ingredient list here says dried oregano BUT the book calls for FRESH oregano in both the vinaigrette & as a finishing garnish.

• Apple-ginger-glazed chicken

  • averythingcooks on October 06, 2022

    This worked really well for boneless skinless chicken breasts sous-vided and then finished on the BBQ where we started the glazing immediately. The glaze is very flavourful and makes good use of apple jelly (peach & apricot would also likely be very good) but as we do like a bit of heat behind salty, sweet flavours, I minced in a bit of fresh cayenne. An idea to repeat for sure.

• Chipotle-honey-glazed chicken wings with toasted sesame seeds and green onion

  • averythingcooks on September 28, 2022

    I followed this very closely with one big exception - we used boneless, skinless thighs in place of the wings. For 6 thighs (approx 1 lb), I cut the spice rub in 1/2 and the glaze down to 1/3 and followed the instructions re: applying the rub & the double use of the glaze. We simply changed the actual grilling time to what we typically use for thighs....and they were really good!

• Grilled fish tacos with chipotle crema and salsa fresca

  • HalfSmoke on May 04, 2017

    Simple, easy to make, yet excellent fish tacos. This has been our go-to recipe for a number of years. Any flaky white fish will do here. We usually use tilapia with great results.

• Grilled lamb chops with garlic and mustard

  • Ezair92 on February 23, 2023

    Excellent. This was a delicious wet rub Definitely will make it again

• Grilled salmon with cherry tomato, charred corn, and basil relish

  • Ezair92 on February 24, 2021

    Love the relish on this salmon. I have used it on other grilled fish too

• Grilled eggplant and Manchego cheese salad with balsamic-black pepper glaze

  • Ezair92 on February 24, 2021

    I did not care for the balsamic glaze. Otherwise it was good

• Basil-rubbed pork chops with nectarine-blue cheese salad and toasted pine nuts

  • Ezair92 on February 24, 2021

    Yummy. I did use peaches instead of nectarines

• Sweet-and-sour grilled chicken

  • Ezair92 on February 24, 2021

    Nice change for grilled chicken. We really enjoyed this recipe

• Nacho burger

  • Ezair92 on February 24, 2021

    Excellent loved the relish and salsa

• Grilled cod with white bean relish and cherry tomato vinaigrette

  • Ezair92 on February 24, 2021

    This was good. The tomato vinaigrette really makes a difference. Next time I will add more and maybe go a little light on the red onion

• Charred corn guacamole with corn chips

  • Williamssj7 on August 07, 2019

    Delicious! Everyone devours this dish!

• Spanish spice-rubbed steak with sherry vinegar steak sauce

  • Running_with_Wools on November 16, 2020

    I made this steak sauce once and it was a big hit in our house!