| Foreword | p. viii |
| Introduction | p. x |
| Firing Up the Grill | p. 1 |
| Let's Start with a Drink | p. 14 |
| Dough | |
| Grilled Bread, a Love Story | p. 20 |
| Creamy Kale Toasts | p. 24 |
| Crackly Rosemary Flatbread | p. 28 |
| Crispy Greek Pies with Dandelion & Feta | p. 31 |
| Pizza Dough & Inspired Pies | p. 32 |
| Tarte Flambée | p. 39 |
| Cheese | |
| Halloumi with Blood Oranges, Green Olives & Pistachios | p. 44 |
| Paneer & Vegetable Kebabs with Spicy Cilantro Oil | p. 47 |
| Queso Panela Tacos with Zucchini & Sweet Corn | p. 48 |
| State Park Potatoes | p. 51 |
| Grilled Cheese & Mushrooms | p. 52 |
| Broccoli Spears with Crispy Cheese Crust | p. 57 |
| Provaleta with Dandelion & Toasted Almonds | p. 58 |
| Charred Greens & Smoky Salads | |
| Grilled Escarole & Sweet Peppers with Pecorino Dressing | p. 63 |
| Chicories with Charred Scallion Dressing, Crispy Egg & Nori Bread Crumbs | p. 64 |
| The Cabbage Patch Wedge | p. 67 |
| Radicchio & Pears with Anchovy Bread Crumbs and Burrata | p. 68 |
| Asparagus & String Beans with Smoky Romesco | p. 71 |
| Rustic Winter Squash with Arugula & Apples | p. 72 |
| Grilled Vegetable Salad with Brown Butter Vinaigrette | p. 75 |
| Smoky Fattoush with Buttermilk Dressing | p. 76 |
| Grilled & Coal-Roasted Vegetable Mains | |
| Artichokes with Grilled Lemon Mayo & Fresh Herbs | p. 81 |
| Smoky Eggplant Dip with Grilled Pita | p. 82 |
| Coal-Roasted Spaghetti Squash, Two Ways | p. 85 |
| Smoked Beets & Black Lentils | p. 90 |
| Grilled Corn Nachos | p. 91 |
| Cauliflower Steaks with Green Harissa | p. 95 |
| Smoky Ratatouille | p. 96 |
| Crispy Sweet Potatoes with Tiki Dressing & Sesame Seeds | p. 99 |
| Truckload of Marinated Vegetables | p. 100 |
| Grilled Mushroom Bánh Mì | p. 104 |
| Smoky Tomato & Red Lentil Soup | p. 107 |
| Fresh Catches | |
| Basic Grilled Fish with Grilled Vegetable Vinaigrette | p. 112 |
| Crispy Octopus & Potatoes | p. 113 |
| Instant Vacation Swordfish Skewers | p. 117 |
| Beach House Pasta with Shrimp & Grilled Limes | p. 118 |
| Gulf Coast Shrimp Tacos | p. 121 |
| Herb-Basted Smoked Salmon | p. 122 |
| Grilled Branzino with Thai Basil Butter | p. 127 |
| Salt-Crusted Snapper with Spicy Fish Sauce Vinaigrette | p. 130 |
| One-Pot Clambake | p. 132 |
| Seafood Paella with Freekeh & Lima Beans | p. 135 |
| Barbecued Birds & Juicy Pork | |
| Party Wings with Cholula Butter | p. 138 |
| Sweet & Smoky Drumsticks | p. 143 |
| Chicken Thighs with Rosemary Smoke | p. 145 |
| The Secret to Spectacular Boneless Breasts | p. 146 |
| Spatchcocked Chicken with Haricots Verts & Grilled Lemons | p. 148 |
| Grill-Roasted Chicken with Tomatillo Salsa | p. 151 |
| Tipsy Chicken with Smoky Pan Drippings | p. 154 |
| Hill Country Quail with Greens & Chickpeas | p. 158 |
| Sauage Mixed Grill with Radishes, Beets & Pickled Mustard Seeds | p. 161 |
| Porchetta-Style Pork Kebabs with White Beans | p. 162 |
| Porterhouse Pork Chops with Sage-Chile Butter | p. 165 |
| Bardstown Baby Backs with Bourbon-Mustard Glaze | p. 166 |
| Beef, Burgers & Lamb | |
| The Best Burgers | p. 170 |
| Green Chile Cheeseburgers | p. 173 |
| Straight-Up Lamb Burgers | p. 174 |
| Hot Dog Night | p. 178 |
| Boneless Leg of Lamb with Sumac Yogurt Sauce | p. 182 |
| Cowgirl Strip Steaks with Pink Peppercorn Crust | p. 186 |
| Skirt Steak with Salsa Verde | p. 189 |
| Charred Steak Tips with Asian Herb Salad | p. 190 |
| Rebel Tomahawk | p. 193 |
| The Smoky-Sweet Charm of Grilled Desserts | p. 196 |
| Anatomy of a S'more | p. 202 |
| Thanks Yous | p. 204 |
| Index | p. 207 |
