Author: Bobby Flay
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas...
Author: Elizabeth Karmel
Author: Cecilia Au-Yang
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Bob Sloan
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings,...
Author: Josef Centeno
Author: Pableaux Johnson
To take the sandwiches on a picnic, use ciabatta rolls-they will stay firm despite the mayo.
Author: Bon Appétit Test Kitchen
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
Author: Melissa Kelly
Author: Ardie A. Davis
Author: Alison Roman
Author: Craig "Meathead" Goldwyn
Author: Jimmie Janesearing
Author: Ardie A. Davis
Author: Steven Raichlen
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Author: Jill Silverman Hough
Author: Joyce McClelland
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe...
Author: Elizabeth Karmel
Author: David Joachim
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively...
Author: Todd Aarons
Author: Fred Thompson
Author: James McNair
Author: Steve Raichlen
Author: Tasha de Serio
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This is the dish that started...
Author: Elizabeth Karmel