• Pierce tomatoes with a fork and hold them over a flame until the skin is charred.
• Remove the skin and seeds, then place the tomatoes in a saucepan.
• Add diced mango, onion, minced garlic, jalapeño, cider vinegar, dark brown sugar, Dijon mustard, ground cumin, dried thyme, dried oregano, orange juice, 2 teaspoons salt, and ½ teaspoon black pepper to the saucepan.
• Simmer over low heat for about 15 minutes.
• Pour the mixture into a blender and purée until smooth to create the flavorful mango glaze.
• Season swordfish steaks with the remaining salt and pepper.
• Drizzle with olive oil.
• Preheat the grill.
• Place swordfish steaks on a lightly oiled grill and cook for about 3 minutes over direct heat.
• Baste frequently with the mango sauce.
• Turn the swordfish steaks and cook for another 3 minutes, continuing to baste liberally.
• Remove from the grill and serve the Grilled Mango-Glazed Swordfish with additional sauce on the side.

• Zucchini, cherry tomatoes, or button mushrooms for variety
• Instructions:
• Cut swordfish into 1-inch cubes.
• If desired, thread zucchini, cherry tomatoes, or button mushrooms between the swordfish cubes for variety on your kebabs.
• Thread fish cubes, alternating with bay leaves, onto four skewers.
• Place the kebabs on a plate and brush them with 3 tablespoons of oil.
• In a shallow bowl or plate, mix bread crumbs, chopped parsley, salt, and pepper.
• Lay the kebabs in the mixture, ensuring they are evenly coated.
• Preheat the grill to low to medium heat.
• Grill the kebabs for 8 to 10 minutes, brushing with the remaining oil, until the swordfish is cooked through.
• Serve the Grilled Swordfish and Bay Leaf Kebabs with your favorite side dishes.

• In a small bowl, combine olive oil, Dijon mustard, yellow mustard, honey, and black pepper to create a flavorful marinade.
• Pour the marinade over albacore steaks, ensuring they are well-coated.
• Marinate in the refrigerator for 1 to 2 hours.
• Preheat the grill.
• Remove the albacore steaks from the marinade.
• Grill the steaks for 1 to 3 minutes per side.
• Avoid overcooking; the fish should be white and flaky.
• Serve the Honey Mustard Grilled Albacore Steaks immediately.

• In a saucepan, bring soy sauce, sweet sherry, and sugar to a boil, stirring constantly.
• If desired, add grated ginger for an extra burst of flavor.
• Reduce heat and simmer, stirring occasionally, until the sauce thickens (about 10 minutes).
• Brush the salmon steaks with the soy sauce mixture.
• Preheat the grill.
• Grill the salmon until well-browned, approximately 2 minutes.
• Turn the steaks and brush with more soy sauce mixture.
• Continue cooking until the fish is brown on the outside and still translucent in the center (about 3 minutes longer).
• Drizzle the grilled Teriyaki Glazed Salmon Steaks with the remaining soy sauce mixture and serve immediately.

• In a mixing bowl, combine orange juice, honey, wine vinegar, sherry, soy sauce, sesame oil, and pepper.
• Bring the mixture to a boil and let it cool, creating a flavorful glaze.
• Pierce the skin of the duck all over with the tip of a knife.
• Pour boiling water over the duck and pat it dry with paper towels.
• Place chopped onion and the reserved orange peel inside the cavity of the duck.
• Cook the duck over indirect coals for about 3 hours, basting it with the prepared glaze every 30 minutes.
• Ensure the internal temperature reaches 170ºF for a fully cooked duck.
• Serve this Crispy Orange-Glazed Chinese Duck with lo mein noodles and sautéed broccoli with garlic for an extraordinary Asian-inspired meal.
• Don’t forget to pair it with your favorite fortune cookies!

• Rinse the turkey, inside and out.
• Pat it dry with paper towels and rub the inside with salt.
• Place a quartered onion and the stalk of celery with leaves inside the turkey cavity; avoid adding traditional stuffing.
• Set up a kettle-type grill with a disposable foil turkey-roasting pan on one side.
• Push it to the side, molding the pan if necessary.
• Fill the pan with charcoal and add hickory or mesquite chips if you desire a smokier flavor.
• Light the charcoal and place the grill in position.
• Put the turkey directly above the pan to catch drips.
• Cover the kettle grill with the lid.
• Cook the turkey for approximately 11 minutes per pound plus an additional 15 minutes, lifting the lid occasionally to keep the charcoal oxygenated.
• Rotate the turkey 180 degrees halfway through cooking.
• Ensure the internal poultry temperature reaches 170ºF for a perfectly smoked barbecue turkey.
• Let the turkey rest for a few minutes before carving and serving.

• In a blender or mini food processor, combine ginger, garlic, shallots, brown sugar, and salt.
• Blend into a smooth paste.
• Transfer the mixture to a large bowl.
• Mix in pepper, five-spice powder, soy sauce, and dry sherry.
• Add the chicken halves, ensuring they are evenly coated.
• Cover and refrigerate for several hours or overnight to let the flavors meld.
• Preheat the grill.
• Grill the chicken halves, bone side down, about 4 inches above the heat source for approximately 20 minutes.
• While the chicken is grilling, mix the baby snow peas, baby carrots, sliced mushrooms, tender green beans, and julienne-sliced celery together.
• Sprinkle with a bit of grated ginger and drizzle with soy sauce and sherry.
• Place the mixed vegetables in a vegetable cooker or wrap in aluminum foil and place on the grill for the last 10 minutes.
• Turn the chicken and continue grilling for another 20 minutes or until done.
• Serve the Vietnamese-inspired Grilled Chicken and Spring Veg Medley with jasmine rice for a complete and vibrant meal.

• In a mixing bowl, combine tequila, lime juice, chili powder, jalapeño pepper, salt, and pepper.
• Pour the marinade over the chicken legs, ensuring they are well-coated.
• Cover and refrigerate for 8 to 12 hours to allow the flavors to infuse.
• Remove the chicken from the refrigerator and place the marinade in a saucepan.
• Bring it to a boil, then simmer for 5 minutes to create a basting sauce.
• Preheat the grill.
• Grill the chicken legs for 35 to 40 minutes, basting frequently with the prepared tequila-lime marinade.
• Serve these Tequila-Lime Grilled Drumsticks alongside spicy yellow rice, tortillas, and guacamole for a complete Mexican-inspired meal.

• Season the cavity of each Cornish hen with salt and pepper.
• Close the neck and tail openings, securing with skewers.
• Thread the spit rod through each hen crosswise, placing it below the breastbone.
• Tie the legs and wings close to the body using cotton string.
• Secure the hens with holding forks about 1 inch apart.
• Place a drip pan underneath the hens.
• Attach the spit, turn on the motor, and grill.
• Cook for about 45 minutes, basting frequently with melted butter to ensure juiciness.
• Meanwhile, in a saucepan, combine sweet and sour sauce, diced tomatoes, soy sauce, and lemon juice.
• Heat the mixture just until boiling.
• Grill the hens for an additional 15 minutes, basting often with the prepared sauce.
• Serve the Rotisserie Sweet and Tangy Cornish Hens with additional sauce on the side.

Sauce Preparation:

• Heat oil in a skillet over medium heat.
• Add onion and sauté until tender (about 10 minutes).
• Mix in tomato sauce, vinegar, mustard, molasses, Worcestershire sauce, brown sugar, and cayenne.
• Heat to boiling over high heat, stirring frequently.
• Reduce heat and simmer, uncovered, 30 to 45 minutes or until the sauce thickens slightly.
• Reserve 1½ cups of the mixture to serve as a sauce.

Grilling Chicken:

• Place chicken on the grill over medium heat.
• Cook for 25 to 30 minutes.
• Turn and baste generously with sauce.
• Cook for an additional 25 minutes, turning pieces often and basting frequently.

Doneness Test:

• Pierce chicken with a fork.
• The juices will run clear when the chicken is fully cooked.