This week on Basics, I partnered with ACE Hardware to take a look at America's real favorite pastime: grilling. I'll show you how to make fiery fare that is more exciting than the usual burgers and dogs.


Equipment List

Food processor or blender

Skewers for meat and veggie kebabs

Butcher's twine

Meat thermometer

Grill tools (spatula, tongs, etc)

Grill and/or wood-fired grill or smoker


For the stuffing:

  • 1 1/2 cups piquillo peppers, rinsed and patted dry
  • 2 ounces Manchego cheese
  • 1/4 cup toasted pine nuts
  • 1 slice hearty white bread
  • 1 tsp thyme
  • 2 garlic cloves
  • 2 tsp smoked paprika
  • Salt and pepper
  • Baby spinach


For the pork:

  • Salt and pepper
  • 1 (1 1/4 pound) pork tenderloins, trimmed
  • Olive oil
  • Butcher's twine

Method: Pepper & Manchego Stuffed Pork Tenderloin

  1. Combine stuffing ingredients except the spinach in a food processor and combine until it forms a paste.
  2. Cut each tenderloin in half horizontally, stopping 1/2 inch away from the edge so halves remain attached. Open up tenderloins, cover with plastic wrap, and pound to 1/4 inch thickness. Trim any ragged edges to create a rectangle. 
  3. Sprinkle the interior of each tenderloin with salt and pepper. With long side of pork facing you, spread half of of the stuffing over bottom half of one tenderloin, followed by 1/2 cup of spinach. 
  4. Roll away from you into tight cylinder, taking care not to squeeze stuffing out ends. Position tenderloin seam side down, evenly space 5 pieces of twine underneath, and tie into place. Repeat with remaining tenderloin, stuffing, and spinach.
  5. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burners.
  6. Place pork on cooler side of grill, cover, and cook until center of stuffing registers 140°F, 25-30 minutes, rotating pork once halfway through cooking.
  7. Transfer pork to carving board, tent loosely with foil, and let rest for 5-10 minutes. Remove twine, slice pork into 1/2-inch thick slices, and serve.

    Method: Beef and Vegetable Kebabs

    1. To make the marinade, combine all ingredients in a blender or food processor and process until smooth, about 45 seconds. 

    2. Put the cut vegetables into one bowl and the raw beef into another bowl. Split the marinade between the two bowls, putting more in the bowl with the beef. Cover both bowls with plastic wrap. Let the beef marinate in the fridge and the vegetables marinate at room temperature. Let both bowls marinate for at least 1 hour.
    3. Remove beef from marinade and put onto skewers. Put only beef on the same skewer.
    4. Next, skewer vegetables onto the skewer in alternating order. 
    5. Turn all burners of the grill to high, cover, and heat until hot, about 15 minutes.
    6. Place meat skewers in the center of grill directly over coals and vegetable skewers near edge of coals but still over fire. Grill beef skewers for 12-16 minutes (turning every 3 or 4 minutes) — until well browned, slightly charred, and instant-read thermometer inserted into center of meat registers 125°F for medium-rare.
    7. Transfer beef skewers to a serving platter, loosely tent with foil, and let rest 10 minutes. 
    8. Continue to grill vegetable skewers until vegetables are tender and slightly charred, about 17-21 minutes total, turning every 4 to 5 minutes. Transfer to platter when finished.


    For the marinade:

    • 1 medium onion, roughly chopped
    • 6 medium garlic cloves, roughly chopped
    • 2 tsp finely grated lemon zest
    • 2 Tbsp chopped fresh rosemary
    • 1/3 cup beef broth
    • 1/3 cup vegetable oil
    • 3 Tbsp tomato paste
    • 2 tsp salt
    • 1 1/2 tsp sugar
    • 3/4 tsp black pepper

    For the kebabs:

    • 2 pounds sirloin steak tips, cut into 1-inch chunks
    • 1 large zucchini or summer squash, halved lengthwise and cut crosswise into 1-inch-thick slices
    • 1 large red bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
    • 1 large green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
    • 1 large red onion, ends trimmed, peeled, halved lengthwise, core discarded, each half cut into 4 wedges and each wedge cut crosswise into thirds

    Method: Smoked Sausages

    1. Preheat your smoker to 225°F. 

    2. Place the sausages in the smoker and smoke for 30-60 minutes depending on size. 
    3. The sausages are done when they reach an internal temperature of 160°F.


    • Sausages or bratwursts

    Method: Chicken Wings

    1. Preheat your smoker to 225°F.
    2. Put the chicken wings in the smoker. Let them sit untouched, with the lid closed, for 15-20 minutes.
    3. Open the smoker and turn the temperature to 400°F. 
    4. Baste the chicken wings with the barbecue sauce.
    5. Close the smoker and let the wings smoke for an additional 15 minutes. Flip the wings once a crust forms on the top. Baste the chicken with barbecue sauce every few minutes.


    • 16-20 chicken wings
    • 1 cup barbecue sauce
    Devin Monaghan