• Punched-up burgers: Coarsely chop 3 to 4 shallots and toss with 2 to 3 tablespoons steak or barbecue sauce and 2 pounds ground beef. Form into patties, season with coarsely ground black pepper and grill, adding a slice of cheese or a dab of butter on top near the end if you wish.
• Round steak: Pound 2 pounds round steak to 1/2-inch thickness and marinate in a nonreactive container for 1 to 2 hours. Grill about 5 minutes per side.
• Turkey drumsticks: Mix 1/4 cup sweet hot mustard, 2 tablespoons Worcestershire sauce and 2 teaspoons each vegetable oil, coarse salt and black pepper. Rub onto six turkey legs and marinate for 1 to 2 hours in the refrigerator, then grill for about 40 minutes, turning so all sides are cooked.
• Brine for pork: Combine 1 gallon water, 1 cup salt, 1/2 cup brown sugar and 1/4 cup whole cloves in a pot and boil. Let cool, then soak pork chops in brine for 12 to 24 hours in the refrigerator. Remove, pat dry, season if desired and grill over a medium fire until done.
• Pop-can chicken: You've heard of the beer can chicken? This time try orange or lemon flavoring with orange soda or other citrus soda (such as Sprite) or lemonade. Rub a whole chicken with olive oil, salt and pepper, and pull the bird's cavity down over a half-filled can of orange soda or lemonade. Place in the center of a grill set up for indirect heating, balancing on the two legs, and cook, covered, for about 1 1/4 hours, until thigh juice runs clear (internal temperature should be 180 degrees). Remove and let rest for 10 minutes before carving.
• Grilled pizza: Roll out prepared pizza dough whether homemade or commercially made (Pillsbury has one in a can to make at home) and brush with oil. Grill for 1 minute on each side, then turn and put mozzarella cheese and other toppings of your choice on top and cook until cheese is just melted.
• Quesadillas: Sprinkle a 10-inch tortilla with 1/2 cup cheese, 2 to 3 tablespoons chopped pepper (hot, mild or both) and leftovers (meats or veggies of your choosing, chopped). Place on a metal grill tray. Top tortilla with a second tortilla (or fold the one with toppings over). Grill 2 to 3 minutes each side, being careful when flipping. Cut into wedges and serve with salsa, guacamole and sour cream.
• Skewers: Cut cooked chorizo (a highly seasoned Mexican sausage) into 1/3-inch slices and alternate on skewers with 1/2- to 3/4-inch balls of cantaloupe and honeydew. Brush lightly with oil and grill until fruit is lightly caramelized, about 3 minutes per side.
