The first time I tried jackfruit, I couldn’t believe how much it mimicked pulled pork — and once I started grilling it for tacos? Game over. It gets beautifully smoky and crispy on the edges, and with a fresh slaw and warm tortillas, it’s honestly one of the most satisfying plant-based dinners I’ve ...

I remember the first time I brought veggie burgers to a cookout. I half-expected the eye rolls — but one bite in, people were asking, “Wait, where did you get these?” That’s when I knew I had a winner. Made with real ingredients, packed with flavor, and firm enough to hold their own on the grill — t...

When I first started cutting back on meat, I missed that “meaty” texture on the grill — until I found seitan. The first time I threaded it onto skewers with bell peppers and onions and brushed it with a bold marinade? Let’s just say no one at the table missed the meat. These kebabs are smoky, savory...

The first time I splurged on king crab legs, it was for a special anniversary dinner at home. I remember unwrapping them from the seafood counter like they were treasure — and honestly, they kind of are. Bright red shells, impossibly long legs, and that sweet, buttery meat tucked inside.

Alaska kin...

The first time I made grilled tempeh, I was just trying to switch things up on meatless Monday. But when I brushed it with BBQ sauce and threw it on the grill? Total game-changer. It got crispy on the outside, stayed hearty on the inside, and soaked up every drop of that sweet, smoky glaze. My famil...

When the Hatch chile harvest rolls through New Mexico in late summer, everything smells like fire-roasted heaven. It’s smoky, savory, and downright mouthwatering — and the best way to bring that flavor to your table? A simmering pot of Hatch chile stew.

I first tasted it while driving through south...

I used to think tofu was bland and boring — until I learned how to grill it. That’s when everything changed. One summer night, I pressed a block of tofu, sliced it thick like a steak, and brushed it with homemade teriyaki sauce. The grill gave it that crispy outside, tender inside texture that’s com...

If you’ve ever spent time in Colorado — especially in the fall — you know the smell of green chiles roasting is just part of the air. There’s nothing quite like it. Earthy, smoky, warm… it’s the scent of something good simmering on the stove, and it usually means green chili is on the menu.

The fir...

If you’ve ever driven through Utah and stopped at a local burger joint, chances are you’ve seen a little pink cup on the side of every tray — tangy, creamy, and practically required for fries. That’s fry sauce. And around here? It’s a way of life.

I didn’t grow up with fry sauce, but I get the obse...

The first time I grilled sweet potatoes, I wasn’t expecting much. I thought they might fall apart or be too soft. But once they came off the grill — slightly charred, caramelized around the edges, and still tender in the center — I was hooked. And the honey drizzle at the end? That was my little twi...

If there’s one thing I learned during a weekend trip to Las Vegas — other than not to play slots after midnight — it’s that shrimp cocktail there is a big deal. Walk into any old-school casino lounge and you’ll find it on the menu: icy-cold shrimp, a bold, horseradish-kissed cocktail sauce, and mayb...

I never thought my kids would be excited about Brussels sprouts… until I served them on skewers. There’s something about grilling them that changes everything — those crispy edges, that smoky flavor, the fun of picking them right off the stick. It’s now one of our favorite veggie sides when we fire ...