Weekend Grilling

Summer is prime time for a patio picnic. Here are some culinary creations to fill your outdoor grill.

TIPS AND TIDBITS Preparing a charcoal grill Charcoal grilling Grill vegetables Seasoning and trussing poultry Chat transcript: Chef Bobby Flay discusses great grilling Mayo Clinic: Tips for safe and healthy grilling Message board: Share your perfected grilling techniques More Food Central recipes

Charcoal Grilled Teriyaki Tuna Teriyaki marinade is a simple combination of salty and sweet flavors that is as common in Japan as ketchup is in the United States. The sugar in the sauce yields a beautiful glaze to the meat. Teriyaki tuna goes well with a cool, sweet cucumber salad and some plain steamed rice.		Pan Herb-Grilled Salmon with Cilantro Oil This recipe uses the fresh herbs of spring. Because this dish will benefit from coals that are dying down, you may want to prepare a grilled appetizer first while the coals are very hot.
Roasted Grilled Tandoori-Style Chicken Tandoori food is properly prepared in special clay ovens known as tandoors. This quick and easy version is prepared on the grill. The chicken takes on a brilliant yellow color and a deep, complex and fiery flavor. This dish will benefit from an overnight marinade -- at least 12 hours is ideal.		Grilled Honey Glazed Pork Chops Stuffed with Fig Relish A modern version of a traditional recipe, this "sweet and sour" preparation complements pork perfectly with its acid and sugar balance. Stuffing the pork chop with fig relish is not as difficult as it sounds and provides a tasty surprise. Remember to soak wooden skewers for at least 30 minutes to prevent them from burning.
Roasted Chicken with Potatoes and Artichokes Most people think of smaller pieces when they grill chicken. This recipe shows how to roast the entire bird over a pan of vegetables, creating a smoky taste that is hard to create in a home oven. It helps to have a charcoal splitter to allow room for the roasting pan in the center of the grill. If you don't have a splitter, use bricks or stones to keep the coals separated.		Roasted Japanese-Style Beef and Scallion Kebabs This dish could be called the Japanese equivalent of the Middle Eastern kebab. The ingredients are marinated and skewered before being grilled or broiled. The simple marinade is not short on flavor and the finished dish is ideal either as an appetizer or as part of the main course. A half hour of marinating will suffice, but a whole day will yield more intense flavor.
Tumbled Vegetables with Olive Oil and Cilantro This recipe combines a variety of vegetables with olive oil and seasoning before tossing them in a grill tumbler. Make sure to cut the vegetables large enough because they will shrink as they cook and may fall through the holes of the tumbler.