Grilling Gourmet...

Nothing says "summer" like grilling. Forget boring burgers, calculable condiments and the Kiss the Cook apron (well, you can keep the apron). Whether you are Team Charcoal or Team Gas, this entry will show you a more refined way to play with fire!

Think Outside the Bun

Try this starter, side & dessert--all served on a skewer

Salami & Fig Fans

Preheat a grill to medium-high. Place 12 thin slices 4-inch-diameter genoa on a work surface. Spread 1/2 teaspoon fig preserves in the center of each slice , leaving a 1/2 inch border. Sprinkle each with a heaping teaspoon of crumbled goat cheese. Divide 1/4 cup toasted pine nuts among the slices. Fold each slice of salami in half twice to form a fan. Weave a salami fan onto each of twelve 6-inch skewers so it stays closed. Grill, turning once, for 3 minutes.

Plum Tomatoes with Artichoke Pesto

Preheat a grill to medium-high. In a bowl, combine 1 cup drained and chopped artichoke hearts and 2 tablespoons prepared pesto. Halve 4 plum tomatoes lengthwise and remove the seeds. Brush with extra-virgin olive oil; season with salt and pepper. Thread 2 tomato halves raft-style onto two 10-inch skewers. Repeat to make 4 double-skewered kebabs. Grill the tomatoes cut side down until softened and grill marks appear (about 5 minutes). Flip and fill the cavities with the artichoke mixture. Cover and grill until warmed through.

Black Forest Skewers

Preheat a grill to medium-high. Soak 16 pitted cherries in a 1/4 cup heated Chambord for 20 minutes. Meanwhile, shave 1 ounce semisweet chocolate. Divide 16 chocolate donut holes and the soaked cherries among four 12-inch wooden skewers. Grill on a well-oiled grate, turning once, for 6 to 8 minutes. Meanwhile, in a bowl, beat 1/2 cup heavy cream. Top each donut with a dollop of whipped cream and the shaved chocolate.

Inside and Out...Add some hidden flavor from within. Check out Callison's Seasoned Skewers. Available in chic flavors like Honey Bourbon and Indian Mango Curry.

Get Sauced!

Turn your favorite beverage into a basting sauce

White Wine Marinade: Best for Salmon or Tuna

1/4 cup soy sauce, 1/4 cup white wine, 1 teaspoon each finely chopped garlic and fresh ginger.

Microbrew Marinade: Best for Beef or Dark Meat Chicken

7 cups Magic Hat No. 9, 3/4 cup brown sugar, 1/2 cup coarse salt, 1 chopped small onion, 4 smashed garlic cloves, 3 tablespoons dijon mustard, leaves from 4 sprigs thyme, 1 bay leaf, pinch crushed red pepper.

Bourbon Marinade: Best for White Meat Chicken

1 cup orange marmalade, 1/3 cup dijon mustard, 1/4 cup each bourbon and soy sauce, 2 tablespoons sesame oil, 1 tablespoon finely chopped garlic.