Grilled figs, radicchio and fennel are combined with goat cheese and walnuts and tossed with a sherry vinaigrette. Recipe: Grilled fig salad (Glenn Koenig / Los Angeles Times)
Texas hickory smoked brisket with coffee barbecue sauce. (Kirk McKoy / Los Angeles Times)
Pecan-crusted spareribs with Kentucky bourbon barbecue sauce. (Irfan Khan / Los Angeles Times)
Grilled flank steak with peppers, onions and chimichurri sauce. Click here for the recipe.(Gina Ferazzi / Los Angeles Times)
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Tuscan chicken cooked on the grill under a brick results in crisp skin and juicy meat. (Mel Melcon / Los Angeles Times)
Slice a pork roast crosswise into steaks and dust each with a blend of ground fennel seeds, peppercorns and salt. Grill for a few minutes on each side over a hot fire. Read the recipe.
(Irfan Khan / Los Angeles Times)
Grilled chocolate and pecan pound cake. (Mel Melcon / Los Angeles Times)
Dial down the flames to a slow burn and watch pineapple luxuriously transform. Click here for the recipe.(Mel Melcon / Los Angeles Times)
