Baked Honey Apples
Makes 4 servings.

2 to 3 - apples, cored and sliced into 3/4-inch rings
1/2 - cup butter or margarine
1/3 - cup honey

medium hot grill

• Arrange 2 or 3 apples, cored and sliced into 3/4" rings on each of four 12x12-inch pieces of heavy-duty foil. 
• Dot with butter; drizzle with honey. 
• Fold foil loosely around apples; seal edges. 
• Grill packets, on covered grill, for 12 to 15 minutes or until apples are crisp-tender, turning packets once.

1 - egg white
2 - cups whole blanched almonds
1/2 - cup granulated sugar
1-1/2 - teaspoon ground cinnamon
1/8 - teaspoon salt
1 - Tablespoon butter, melted

• In a small bowl beat egg white until frothy. 
• Add almonds and completely coat. 
• Drain excess egg white from almonds and set aside.
  In a medium bowl, add sugar, cinnamon, and salt. 
• Mix. 
• Add drained almonds and fully coat.
  In a 13 x 9-inch disposable foil pan, lay nuts in a single layer. 
• Place pan in center of cooking grate. 
• Cook for 14 to 16 minutes, turning nuts once halfway through grilling time. 
• When nuts turn a dark brown, brush with butter to totally coat. 
• Allow to cool before serving.

Grilled Italian Pizza Bread
Makes 12 to 15 servings.

Seasoning
1 - cup extra virgin olive oil
2 - teaspoon ground Mediterranean oregano
1 - teaspoon onion powder
3/4 - teaspoon freshly ground black pepper
1/2 - teaspoon curry powder
1/2 - teaspoon salt
1/2 - teaspoon garlic powder
1/2 - teaspoon finely ground red pepper flakes
1/4 - teaspoon ground cumin
1/4 - teaspoon cayenne pepper

Flour
3 - (one-pound balls) pizza dough
Chopped tomatoes
Chopped onions
Chopped fresh basil

• In a small saucepan, add olive oil, oregano, onion powder, black pepper, curry powder, salt, garlic powder, red pepper flakes, cumin, and cayenne pepper. 
• Over low heat, whisk just until warm and oil becomes fragrant. 
• Finally, remove from heat and set aside to rest for 2 hours at room temperature.
  
• Lightly flour the back of a 15 x 10 inch baking sheet and one of the pizza dough balls. 
• Stretch out the dough to the size of the baking sheet. 
• Place the stretched dough on the back of the baking sheet. 
• Stir the seasoned oil and liberally brush the surface of the dough.

• Turn the baking sheet or pizza oven paddle with the dough directly onto the cooking grate. 
• Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil. 
• Over direct heat, grill until the underside of the dough is marked, 1 to 3 minutes. 
• If the crust bubbles do not worry. (It will go down when turned over.) 
• Slide the dough onto the baking sheet and flip the un-grilled side onto the grill. 
• Brush the top with more oil and continue to grill for 3 to 4 minutes.
  
• Remove from grill and cool slightly on a cooling rack. 
• Top with chopped tomatoes, chopped onions, and fresh basil. 
• Cut into individual pieces. 
• Repeat grilling method for 2 remaining balls of dough.

Grilled Spicy Popcorn
Makes 5 to 6 servings.

3 - Tablespoon unpopped popcorn
2 - Tablespoon oil
1 - teaspoon chili powder
1 - teaspoon garlic salt
3 - (8 x 5-1/4–inch) foil disposable pans
1 - 20-inch long strip aluminum foil, folded lengthwise until 3 inches wide

• Add popcorn, oil, chili powder, and garlic salt in one disposable pan. 
• Mix well. 
• Place pan inside another pan to double thickness. 
• Invert third disposable pan over popcorn to close. 
• Wrap foil strip crosswise around pan; fold over to secure pans together and to form a handle.
  
• Set pan in center of cooking grate. 
• Grill for 8 to 10 minutes or until popping stops.

Grilled Wild Mushroom Wrap
Makes 8 servings.

8 - ounces fresh oyster mushrooms
8 - ounces fresh Portobello mushrooms, stems removed
8 - ounces fresh shiitake mushrooms, stems removed
Olive oil
Salt
Pepper
5 - ounces fresh spinach leaves
1 - cup heavy cream
5 - sheets phyllo dough
1/2 - cup butter, melted

• With a damp paper towel, brush mushrooms clean. 
• Brush with olive oil and season with salt and pepper. 
• Place the mushrooms on the grill for 10 to 15 minutes or until tender. 
• Allow to cool. 
• Throw away base of oyster mushrooms just where stems attach to each other. 
• Roughly, chop mushrooms. 
• Place in a strainer and allow any excess moisture to drain away.
  
• In skillet, sauté spinach in olive oil until wilted. 
• Add cream and simmer until reduced by half, about 12 minutes. 
• Stir in mushrooms.
  
• On waxed paper lay one sheet of phyllo dough. 
• Brush phyllo with butter and cover with second sheet. 
• Brush second sheet with butter. 
• Continue layering and brushing sheets until all five are buttered.
  
• Place mushroom mixture on the long edge of the phyllo dough and roll toward the other edge. 
• Fold over edges to seal. 
• Place on an insulated baking sheet, seam side down. 
• Place in center of cooking grate and cook over Indirect Medium heat for 15 to 20 minutes or until nicely browned on top. 
• Cut into 2-inch pieces.

Nachos
Makes 8 servings.

1 - bag (8 ounces) tortilla chips
1 - can (16 ounces) refried beans
24 - pickled jalapeno pepper strips
2 - cup Monterey Jack or cheddar cheese, shredded

• In large iron skillet, lay half the tortilla chips. 
• Spoon half the beans over chips and arrange jalapeno strips on top. 
• Sprinkle with half the cheese.
  
• Make a second layer with remaining ingredients. 
• Grill, on covered grill, over briquettes 6 to 8 minutes or until cheese melts.

1 - (3-pounds) pumpkin
1 - Tablespoon butter
1/2 - cup onions, minced
1/2 - cup dry white wine
2 - cups chicken broth
1/2 - cup heavy cream
Salt to taste
Pepper to taste
Nutmeg

• Cut top off pumpkin. 
• With a large metal spoon, scrape seeds and stringy fibers from interior. 
• Replace top and place in center of cooking grate. 
• Grill until pumpkin flesh is very soft, about 1-1/2 to 2 hours. 
• Remove from grill and allow to cool. 
• Scoop out the pulp with a spoon and reserve.
  
• In a medium stockpot, melt the butter over low heat. 
• Sweat the onions in the butter for 2 to 3 minutes. 
• Add the wine and simmer until completely reduced. 
• Add the pumpkin pulp and the chicken broth; stir well. 
• Bring to a simmer and simmer for 20 minutes, stirring occasionally. 
• Stir in the salt and heavy cream and return to a simmer. 
• Season with salt and pepper. 
• Ladle into bowls and sprinkle with nutmeg.

Simple and Easy Barbecued Garlic
Makes 4 servings.

1 - whole head of garlic
Olive or vegetable oil for basting

• Peel loose, outermost skin from garlic; brush all over with oil. 
• Grill garlic, on covered grill, not directly over briquettes for 30 to 45 minutes or until garlic cloves are very tender, basting frequently with oil. 
  
• Press individual cloves between thumb and forefinger to squeeze out garlic. 
• Serve with grilled meats or as a spread for hot fresh bread.