If you've never tried grilled salad then you don't know what you're missing. Grilled just enough to provide a slight charred flavor while maintaining the crunch of the romaine, it's perfect as a side or a main dish when topped with grilled tofu, chicken, fish, or steak. Today Grillocracy turns to Chef Candace Conley (a.k.a. The Girl Can Cook!) for her quick-and-simple grilled romaine hearts with white balsamic vinaigrette.
Read MoreGrilled Italian Sausage and Peppers
Who doesn't love a great sausage and pepper sandwich, especially when it features grilled Italian sausage, pickled charred peppers, and chipotle mustard as in this recipe sponsored by Omaha Steaks.
Read MoreCharred Radicchio with Sweet-and-Sticky Balsamic and Bacon
When it comes to pushing the boundaries of barbecue and grilling, I look no further for inspiration than Adam Perry Lang. A professional chef who has worked in some of the world's finest restaurants, Adam's first cookbook Serious Barbecue quickly became one of my favorites from beginning to end. A few years later, Adam followed it up with another instant classic Charred & Scruffed (Artisan Books) which includes countless wonderful recipes including this one for charred radicchio with sweet-and-sticky balsamic and bacon.
Read MoreGrilled Jalapeno and Prosciutto Poppers
A great meal starts with great appetizers. To get the party started right, we've got some grilled jalapeno and prosciutto poppers from the team at Outer Spice, creators of low salt and no salt seasoning blends made from the finest quality ingredients and hand sourced from around the world.
Read MoreGrilled Samuel Adams Boston Lager Glazed Early Winter Roots
Grilling roots vegetables is a great way to bring out their natural sugars and the Sam Adams lager glaze in this recipe from Chef Vinson Petrillo really brings the dish home!
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