With a double dose of miso, these glazed meatballs explode with an immense savory flavor: bit.ly/3YyYIND

A filling of mushrooms, ricotta, and parmesan give these grilled eggplant spirals a great depth and hearty heft: bit.ly/3ltZ4HV

Being a fan of spicy smoked meats, crafting a primarily sweet rib went against my instincts, but I gotta say, these maple glazed-beauties still delivered the barbecue complexity that makes me happy: bit.ly/3lZtbHE

I think summer 2023 will be my return to the rotisserie and I'm starting that off with this super flavorful garlic and herb roasted chicken: bit.ly/3mckOIV

Didn't think pulled pork stuffed jalapeño poppers were going to be as damn delicious as they ended up being: bit.ly/43uulvs

I found a sweet maple barbecue sauce I originally made for ribs worked even better in these tofu sandwiches when paired up with a mustardy slaw and bread and butter pickles: bit.ly/3AhIxeb

Getting my chicken shawarma fix in, but delivering it in skewer form: bit.ly/3ODh92r

This past winter I made a halloumi, squash, and cabbage salad I was quite fond of and recently found that transforming it into a grilled tostada dish adapted very well for spring eats: bit.ly/3oL9zbv

know summer eating is in full swing when I'm grilling up zucchini, and this salad, which also has charred corn and a sour cream and lime dressing, is a great way to enjoy it: bit.ly/3qWV0CF

Some weekend grilling inspiration for ya: quick, easy, and super savory miso-glazed mushroom skewers: bit.ly/3qZs38T

Just got back from TX and still have smoked beef on my mind, so enjoy these brisket sandwiches with onion straws, queso, barbecue sauce, and pickled jalapeños: bit.ly/44A4Sk2

Trying out a different take on dry-rubbed ribs by using a four chile spice mixture for a really unique smoky, fruity, and earthy depth: bit.ly/3K3I5pb

Intensely savory, these miso chicken skewers, finished with a lime-soy glaze, aren't holding anything back: bit.ly/455WwkL

The only thing that can make these smoked beef empanadas any better is eating them with a plentiful amount of chimichurri: bit.ly/45F9YvO

When I served these tortillias a la parrilla to my friends, I jokingly asked, "Who wants a Hot Pocket?" But that sells these Northern Argentinian snacks short because the grill really gives them a unique and extra-tasty quality. bit.ly/48omB0D

I was on a quest to make really good choripán at home, but for that I first needed Argentinian chorizo, which required taking matters into my own hand: bit.ly/45iYeyH

Got chorizo? Make choripán! bit.ly/3tzp7Bh

'Tis the season: grilled pumpkin quesadillas: bit.ly/49fZTbB

Thanksgiving mode: Activate! Cornbread-stuffed Jalapeño Poppers bit.ly/3spoqds

Gochujang-glazed turkey meatloaf: a cure for when you feel like you have to have turkey on the table, but just aren't that into turkey. bit.ly/3SIvlJu