Ingredients for 4 servings

1 cup mini marshmallows
1 cup semisweet chocolate chips
1 tin foil boat
4 ripe bananas

Directions

Preheat your grill to medium high heat.

Slice one banana so there is a deep slit in the top of the banana. Be careful not to cut all the way through the banana.

Using your thumb, or a spoon, separate the fruit of the banana and then stuff it with chocolate chips and marshmallows.

Construct a tin foil boat that is just big enough to hold the banana upright.

Place the banana into the tin foil boat and place it onto the grill. Cover your grill and let the banana grill for 4-5 minutes until the skin of the banana is dark and the chocolate is melted and the marshmallows are puffed.

Remove the banana in the tin foil boat from the grill with a pair of tongs. Let the banana rest for 1-2 minutes and then serve.

Ingredients

½ cup honey
1 pineapple
1 tsp cinnamon

Directions

Grill pineapple slices over medium heat for 5 to 10 minutes.

While the pineapple is grilling, mix together the honey (softened in the microwave for about 30 seconds) and the cinnamon.

Drizzle the grilled pineapple with the honey and serve.

Ingredients for 2-3 servings

¾ cup Kraft Jet Puffed Mini Marshmallows

1 Hershey's Milk Chocolate Bar, chopped into chunks
1 Honey Maid Graham Cracker square, crushed
1 mini pizza crust
Hershey's Caramel Syrup
Kosher or sea salt, to taste

Directions

Set gas grill to medium heat and prepare for indirect heat.

Sprinkle chocolate chunks onto mini pizza crust.

Sprinkle graham cracker crumbles over chocolate chunks.

Finish by sprinkling marshmallows on top.

Grill pizzas over indirect heat for 8 to 9 minutes or until chocolate is melted to your liking and marshmallows begin to brown.

Remove from grill and drizzle with caramel syrup.

Sprinkle with salt, cut pizza into 6 pieces, and enjoy!

Ingredients

¼ cup bourbon
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon smoked paprika
1 teaspoon ground white pepper
2 lbs boneless skinless chicken thighs, cut into 1″ pieces
2 tablespoons paprika
2 teaspoons kosher salt
3 tablespoons packed dark brown sugar
6 slices raw bacon, cut into small pieces
16 oz barbecue sauce

Directions

Light the grill and heat to medium-high

In a small bowl, combine the BBQ sauce and bourbon. Mix well.

In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.

Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).

Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.

Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.

Serve with the remaining BBQ sauce.

Ingredients for 8 servings

8 hot dogs
½ cup shredded cheese
16 slices bacon, pre-cooked
8 hot dog buns, toasted

Directions

Preheat oven to 450º. Slice each hot dog lengthwise down the middle almost, but not all the way through. Fill the pocket with a little shredded cheese.

Wrap the hot dog with two slices of thin-sliced, pre-cooked bacon. Secure bacon with toothpicks if necessary.

Bake approximately 10 minutes until cheese is melted and bacon and hot dog are hot.

Ingredients

1 can light beer
1 (4-pound) whole chicken
2 tablespoons salt
3 tablespoons of your favorite dry rub and seasoning
Half a lemon

Directions

Remove neck and giblets from chicken and discard. Rinse chicken inside and out and pat dry with paper towels. Squeeze lemon juice over the chicken. Rub with salt and dry rub.

Open beer can and take several gulps until the can is half full. Place beer can on a solid surface. Grabbing the chicken, place bird cavity over the beer can. Transfer to the center of your grill, right side up.

Cook the chicken over medium high, indirect heat (i.e no burning coals or burners directly underneath the bird) with grill cover on, for 1 hour - 1 hour 30 minutes.

Ingredients for 12 servings

1 clove garlic, crushed    
1 teaspoon dried chilli flakes    
4 chorizo sausages or black pudding cut into thick slices     
4 tablespoon olive oil     
24 large raw shell on prawns    
Juice and zest of ½ lime    
Lime wedges
Squirt of maple syrup    

Directions

Soak 12 bamboo skewers in cold water for 30 minutes or use metal skewers.

Combine the olive oil, lime juice and zest, garlic, and dried chilli flakes in a bowl. Add the prawns, toss to coat, cover and marinate in the fridge for about 30 minutes.

Squirt the maple syrup into a shallow bowl, add the chorizo and toss to coat.

Thread the prawns and chorizo on to the skewers. Allow 3 prawns and 2 chunks of chorizo per person. Finish with a wedge o lime.

When the barbecue has reached medium heat grill the skewers for 3 minutes on each side until the prawns are pink and the chorizo is sizzling. Alternatively grill for 3 minutes or so on each side.

Remove from the barbecue and drizzle with maple syrup.

Serve with a sweet chilli dip.

Ingredients for 3 servings

Fish:

1 lb tilapia
Chile powder
Cumin
Juice from 1.5 lemons
Olive oil
Paprika
Salt

Slaw:

1/3 cabbage sliced
½ shallot minced
1 clove garlic minced
1 jalapeño minced
1 tbsp Greek yogurt
1 tbsp red wine vinegar
1.5 lime juice
Handful cilantro chopped
Salt

Guacamole:

½ jalapeño minced
½ shallot minced
1.5 avocado
Handful cilantro chopped
Juice from 1 lemon
Salt

Spicy mayo:

1 tbsp mayo
1 tbsp sriacha 
1 tsp Greek yogurt

Corn tortillas, heated on the grill

Directions

Place your fish in tupperware or a ziplock bag.  Add your lime juice, olive oil, and spices.  Shake well until fish is fully covered and let sit for at least 30 minutes or up to overnight (in the fridge).

Prepare your slaw by adding all ingredients to a small serving bowl and tossing well.  Salt to taste.

Prepare your guacamole by adding all ingredients to a small bowl and mixing well, using a fork to mash the avocado.  Salt to taste.

Prepare your spicy mayo by mixing all ingredients in a small bowl and setting in the fridge until ready to serve.

Heat a grill to high.  Oil grill grates (I didn’t do this well enough and lost a bit of fish in the process).  Transfer fish to the grill and cook for about ~3-4 minutes per side until cooked through.  Place tortillas on grill while cooking fish to warm.

Serve fish in tortillas with a large scoop of slaw, dollop of guac and dollop of spicy mayo.

Ingredients for 6 servings

For the ribs:

1 large onion, quartered
1 tablespoon whole black peppercorns
1 (1.5 liter) bottle of Coca-Cola (not diet!)
2 bay leaves
2 racks baby back ribs (about 4 pounds)
6 cloves garlic, peeled and smashed

For the sauce:

¼ cup dark brown sugar
2/3 stick unsalted butter
1 cup ketchup
1 small white onion, diced
1 teaspoon Worcestershire sauce
1 (12 ounce) can Coca-Cola (not diet!)
1½ tablespoons yellow mustard
2 cloves of garlic, minced
Kosher salt and freshly ground black pepper, to taste

Directions

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves, and peppercorns. Add the ribs and, if necessary, a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone — about 1 hour.

Meanwhile, to make the sauce: combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes, stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

Preheat the grill to high.

Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

Ingredients for 4 servings

½ cup barbecue sauce
1 cup mayonnaise
2 green onions, chopped
4 boneless, skinless chicken breast halves (about 1-¼ lbs.)

Directions

Mix mayonnaise, barbecue sauce and green onions in medium bowl. Reserve ½ cup. Coat chicken with remaining mayonnaise mixture; let stand 10 minutes.

Grill chicken until thoroughly cooked, about 12 minutes.

Serve chicken with reserved mayonnaise mixture.

Ingredients for 4-6 servings

¼ cup finely chopped cilantro leaves
¼ cup olive oil
1 tablespoon chipotle powder
1 teaspoon honey or agave syrup
1 teaspoon salt
2 cloves garlic, finely grated
2 large heads cauliflower
2 limes, zested and juice
2 tablespoons paprika
Lime wedges, to serve

Directions

Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, then cut the cauliflower into 3 to 4 thick "steaks." Reserve the florets that fall away for another recipe.

Whisk the olive oil with the lime juice in a small bowl. Whisk in the grated garlic and honey or agave syrup. In a separate bowl, mix the lime zest, paprika, chipotle, and salt.

Heat a gas or charcoal grill to medium. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix.

Cover the grill and cook for 5 to 6 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional 5 minutes or until done to your desired texture.

Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.

Ingredients for 24 servings

2lb / 1kg chicken wings, cut into wingettes and drumettes
Oil for grilling

Marinade:

¼ cup fish sauce
¼ cup lime juice (2 to 3 limes)
2 stalks lemongrass
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
4 cloves minced garlic

Garnishes (optional):

1 birds eye chilli, finely chopped
Coriander leaves

Directions

Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 0.5cm / ¼" slices, thick enough to pick off later if any stick to the wings.

Combine lemongrass with the rest of the marinade ingredients and mix well.

Combine marinade with wings in a ziplock bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse.

Marinate for at least a few hours, preferably overnight.

When ready to cook, pour the wings and marinade into a large bowl.

To cook on grill

Lightly oil the grill and preheat on medium low. The grill side cooks the wings more evenly than the hotplate side.

Remove wings from marinade and grill until cooked through. Do not cook on a high heat otherwise the sugar will burn before the inside of the wings are cooked.

Just before the wings are ready, remove the wings from the grill and put them back into the bowl and toss in the marinade, then put back on the BBQ and sear quickly on both sides.

To cook in oven

Preheat oven to 180C/350F and put the rack in the top part of the oven.

Line a baking tray with baking paper and place a rack on it.

Remove wings from the marinade and spread out over the rack.

Bake for 20 to 25 minutes until the top side is golden brown, then turn the wings and baste.

Return to oven for another 10 to 15 minutes until the wings are a dark golden brown.

Turn again, baste and return to the oven for another 5 minutes.

To serve

Serve garnished with coriander leaves and chilli slices (optional).

Ingredients for 4 servings

½ inch piece ginger, peeled
1 pound ground lamb (or ground beef)
1 tbsp fresh mint
1 tsp cinnamon
1 tsp ground black pepper
1 tsp salt

2 tsp coriander
2 shallots, peeled
2 tsp cumin
3 garlic cloves
3 tbsp fresh parsley

Directions

Add all the ingredients, except the ground lamb, to a food processor and pulse until the garlic and ginger are finely minced - about 20-30 seconds.

Add the spice mixture to the ground lamb and knead until well combined.

If using bamboo skewers, soak for 15 minutes before using.

Take a handful of the meat mixture and form into a meatball. Thread onto the skewer and roll the meat in your hands to flatten it into a long egg type shape. Do this with the remaining meat mixture.

Heat grill to high heat. Place kebabs on grill and cook for about 6 minutes. Turn and cook another 6 minutes or until the meat is no longer pink. Remove from the grill.

Serve with tzatziki.

Ingredients for 4 servings

¼ cup fresh cilantro, chopped
¾ cup shredded parmesan cheese
1 lime, cut into wedges
1 tsp chili powder
1 tsp Fiesta Lime Mrs. Dash (opt)
2 T lite sour cream
2 T plain Greek Yogurt
4 ears of fresh Sweet Corn (shucked)
Dash of salt and pepper
Light Olive Oil or Olive Oil Spray

Directions

In a small bowl, mix together greek yogurt and sour cream. Set aside.

In a small bowl, mix together chili powder, Mrs. Dash (opt), and salt and pepper. Set aside.

Spray or brush each ear of corn lightly with olive oil

Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through.

Take corn off of grill and brush with Greek Yogurt mixture.

Sprinkle with spice mixture, cheese, and cilantro

Squeeze lime wedges over each piece of corn.

Ingredients for 10 servings

½ cup balsamic vinegar
½ cup Enzo Olive Oil
1 tbsp fresh rosemary
1 tbsp fresh thyme
2 cups golden potatoes
2 lbs sirloin (cut into cubes)
2 tsp steak seasoning
3 garlic cloves (crushed)

Directions

Add the potatoes to a large pot of boiling water and boil for 15 minutes (or until barely fork tender).

In a small bowl combine the thyme, rosemary, balsamic vinegar, olive oil, steak seasoning and garlic.

Pour ¾ cup of the marinade over the steak and place in the refrigerator.

Once the potatoes are boiled, drain them and place in a small bowl.

Pour the remaining marinade over the potatoes and toss.

Remove the steak from the refrigerator after 15 minutes and skewer the steak and potatoes.

Place on a grill over medium heat for 6-8 minutes, rotating throughout the grilling process.

Ingredients

For the Cotija Mayo:

¼ cup mayonnaise
1/3 cup finely grated cotija cheese
½ teaspoon cayenne pepper
1 tablespoon lime juice from 1 lime
1 teaspoon chili powder
2 tablespoons sour cream
    
For the Marinade:

1/3 cup juice from about 4 limes
1 baguette

1 handful fresh cilantro leaves

1 medium onion, cut into ½-inch slices and skewered horizontally

1 pound hanger steak, trimmed of any hard fat and butterflied if thick

1 tablespoon apple cider vinegar

1 tablespoon dark brown sugar
1 tablespoon soy sauce

1 teaspoon freshly ground black pepper

1 teaspoon Kosher salt

2 medium jalapeños, stemmed and roughly chopped
2 teaspoons freshly minced garlic (about 2 medium cloves)

3 tablespoons olive oil
Extra-virgin olive oil, for brushing

Directions

For the Cotija Mayo 

Whisk together mayonnaise, cheese, sour cream, lime juice, chili powder, and cayenne pepper in a small bowl. Set aside

For the Marinade 

Place lime juice, olive oil, jalapeños, garlic, brown sugar, soy sauce, vinegar, salt, and pepper in the jar of a blender. Puree until smooth.

Place steak in a large resealable plastic bag. Pour in marinade and seal, removing as much air as possible. Let marinate for 30 to 60 minutes while preparing grill.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove steak from marinade, place on hot side of grill, and cook until deeply browned on both sides and an instant read thermometer registers 125°F when inserted into center of meat. Remove from grill and let rest for 10 to 15 minutes. Slice into 2 inch portions with the grain, then slice against the grain into ¼ to ½ inch strips.

While steaks rest, brush onions with oil and place on hot side of grill. Cook until charred on both sides and slightly softened, 4 to 5 minutes per side. Transfer to cutting board, remove skewer, and roughly chop.

Slice baguette into 4 6-inch portions and halve each portion lengthwise. Brush cut side of each baguette with oil. Grill baguette over hot side of grill, cut side down, until lightly browned, about 1 minute. Remove to plate.

Spread cotija mayo on top and bottom halves of bread. Top bottom halves of bread with steak, onions, and cilantro.

Place sandwiches on cool side of grill, cover, and cook until warmed through, 3 to 5 minutes. Transfer to a plate or tray and serve immediately.

Ingredients for 4 servings

¼ teaspoon pepper
1/3 cup Panko crumbs or Almond meal to keep it Paleo friendly
½ teaspoon salt
1 clove chopped of garlic
1 large ripe avocado - cut into chunks
1 minced Poblano or Jalapeño pepper optional but recommended
1 pound ground chicken

Directions

Add all ingredients to a large bowl and toss gently.

Shape into desired size patties and grill inside or out!