Feed your fire with this Italian-American classic from Feeding the Fire, Recipes and Strategies for Better Barbecue and Grilling (Artisan Books, May 2015) by Fette Sau BBQ Joe Carroll and Nick Fauchald... Grilled Sausage, Pepper, and Onion Sandwiches Makes 4 servings I generally recommend the hot variety over sweet sausage in this classic Italian-American sandwich. The best way to grill sausages is to lay them parallel to the grill grates so they nestle in between...

Grilled corn is a summer staple that brings a little sun on rainy Monday with this recipe from The Grilling Book (Bon Appetit/ Andrews McMeel Publishing, April 2013) edited by Adam Rapoport... Elote (Mexican Grilled Corn) 8 servings Vegetable oil, for brushing 1 tsp. chili powder ½ tsp. cayenne pepper 8 ears of corn, husked ¼ cup mayonnaise or unsalted butter ½ cup crumbled Cotija cheese, Parmesan, or ricotta salata (salted dry ricotta cheese) 1...