• Have the butcher make a long slit through the thickest part of the chops, following the bone.
• Fill the slits with lemon slices, garlic, and mint leaves.
• Sprinkle with salt and pepper to taste.
• Place a pat of butter on top of each chop.

Grilling:

• Set the grill to medium-high heat.
• Grill about 7 minutes per side or until the chops are well browned on both sides.

Resting:

• When the chops are almost ready to serve, place them on a platter in a 150°F oven to rest and finish cooking.

• Place all sauce ingredients except duck, salt, pepper, coriander, cream, and butter in a saucepan and bring to a boil.
• When the apples are very soft, remove from heat and cool.
• Rinse the duck breasts in cool water and dry on paper towels.
• Sprinkle with salt, pepper, and ground coriander.
• Place the duck breasts in a glass or nonreactive pan, cover with half of the sauce (about 1 cup).
• Cover with plastic wrap and marinate in the refrigerator for 4–6 hours, turning once halfway through.

Grilling:

• Set the grill on high, about 475°F.
• While heating, bring the unused marinade to a boil.
• Add heavy cream and set aside.
• Brush the duck breasts with melted butter or oil and grill for about 3 minutes per side or until well browned.
• Place off direct heat to rest and then add the sauce.
• Garnish with sprigs of fresh parsley, chopped roasted chestnuts, or toasted walnuts.

• In a glass dish, combine extra virgin olive oil, dry white wine, minced garlic, and chopped fresh oregano.
• Stir well.
• Add chicken pieces to the mixture.
• Toss to coat evenly, then cover and refrigerate for up to 12 hours.

Grilling:

• Remove chicken from the refrigerator 1 hour before cooking.
• Grill chicken, skin side down, for 20 to 25 minutes.
• Turn chicken and cook another 20 to 25 minutes.

Assembly:

• Transfer grilled chicken to a large serving platter.
• Garnish with oregano sprigs, lemon zest, and black and green olives.
• Allow to sit for at least 20 minutes to blend flavors.

• Mix together Louisiana red pepper sauce, Worcestershire sauce, diced jalapeño, and minced onion.
• Place chicken wings in a covered container and pour the sauce mixture over them.
• Refrigerate overnight.

Grilling:

• Place coals on one side of the bottom of a kettle-type grill.
• Place a drip pan on the other side and position the wings on the grill grate over the drip pan.
• Sprinkle wings with 1 tablespoon of Cajun spice.
• Put the lid on the grill and cook for 15 to 20 minutes.
• Turn the wings and sprinkle with the remaining tablespoon of Cajun spice.
• Cover and grill for another 15 minutes.
• Baste with your favorite barbecue sauce and cook for an additional 5 minutes.

• Mix lime juice, pineapple juice, canola oil, minced garlic, and chili powder together.
• Pour the marinade over chicken wings.
• Cover and marinate in the refrigerator for up to 12 hours.

Grilling:

• Remove chicken wings and pour the marinade into a saucepan.
• Bring the marinade to a boil and cook for 5 minutes to kill any bacteria.
• Place wings on the grill, away from direct heat, and put the lid on the grill.
• Baste wings with the marinade often.
• Cook until the wings reach an internal temperature of 160ºF (about 45 minutes to 1 hour).

Yogurt Dipping Sauce:

• Mix plain yogurt, honey, lime juice, and a pinch of salt in a bowl.

Yogurt Sauce:

• Put yogurt in a strainer lined with a paper towel and set it over a bowl.
• Let the yogurt drain in the refrigerator for 15 minutes.
• In a glass bowl, combine the cucumber with 1 teaspoon salt.
• Let sit for 20 minutes, tossing occasionally.
• Squeeze cucumber to remove liquid and place back in the bowl.
• Stir in drained yogurt.
• Mix in the minced garlic, and ⅛ teaspoon of pepper.

Chicken Skewers:

• In a separate glass bowl, combine the olive oil, lemon juice, oregano, the remaining ¼ teaspoon of salt, and ¼ teaspoon of pepper.
• Toss chicken cubes in the oil mixture and thread onto skewers.
• Grill over high heat for about 3 minutes.
• Turn and cook an additional 2 to 3 minutes.

Pita Bread:

• Spread both sides of the pitas with softened butter and place on the grill.
• Cook for about 2 minutes on each side.
• Remove from grill and cut into wedges.

Assembly:

• Place grilled chicken on pita wedges.
• Top with onion, tomato, and olives.
• Serve with yogurt sauce.

To Make Sauce:

• In a blender or food processor, combine dark brown sugar, ketchup, Worcestershire sauce, chopped garlic, finely chopped onion, red wine vinegar, ground cumin seed, cayenne pepper, dry mustard, mustard seed, chopped oregano, chopped rosemary, chopped thyme, kosher salt, and freshly-ground black pepper until smooth.
• Chicken Preparation:
• Brush chicken with vegetable oil and season with additional salt and pepper.

Grilling:

• Place hot coals on one side of the bottom of a deep grill.
• Place a drip pan on the other side of the grill and position chicken pieces over the pan.
• Cover the grill and cook for about 25 minutes.
• Brush chicken with barbecue sauce and cook for another 20 to 25 minutes or until done, basting occasionally.

• Mix together water, salt, pepper, minced garlic, lemon juice, and paprika.
• Pour the mixture over the chicken halves and refrigerate overnight.
• Grilling:
• Grill the marinated chicken over direct heat for approximately 1 hour, turning occasionally, until the skin is golden brown.