Just in time for summer, the Barracuda Gourmet will divulge to you two of his most popular, yet top-secret grill recipes. The first is kebabs with peanut sauce. Although there are many pre-made peanut sauces available, as always, the Barracuda Gourmet recommends making your own from scratch. 

Peanut Sauce

• 1/2 tsp. lime juice
  
• 1/2 tsp. soy sauce
  
• olive oil
  
• 3/4 cup chicken broth
  
• 1/2 cup creamy peanut butter
  
• 1 1/2 tbsp. minced onion
• 1 clove garlic, minced
• 1/4 tsp. ground ginger
• 1 tsp. (or more!) hot pepper sauce
• 1 tbsp. molasses

 In a pan, sautee onion and garlic until cooked, but do not brown. In a separate bowl, mix chicken broth and peanut butter. Add this and the rest of the ingredients to the onion and garlic mixture. Heat slowly while constantly stirring until it thickens up. Add as much hot sauce as you can stand and then add some more!

Kebabs With Peanut Sauce

• 1 lb. beef or lamb, cut into 1/2 in. cubes
• 1 tsp. coriander
• 1/4 tsp. black pepper
• 1/4 cup teriyaki sauce
• your homemade peanut sauce
• 1 tbsp. lemon juice
• 2 tbsp. vegetable oil
• 2 tbsp. honey or brown sugar
• 2 tbsp. grated onion

 Put cubed meat into a large bowl. Mix soy sauce, lemon juice, oil, honey (or brown sugar), onion, coriander and pepper. Pour this over the meat and let it marinate for at least 2 hours. When you're ready to cook, drain the meat, but save the marinade for basting. Put the meat on skewers and grill over medium coals. (If using wooden skewers, soak the skewers in water first so they won't burn up from the heat of the grill.) Turn and baste the meat every 10 minutes. Do not coat them with peanut sauce until they are done being cooked.

The Barracuda Gourmet's next recipe is for his world-renown, no-rise grill-top pizza. The key to this pizza recipe is the coals, so please pay close attention to the cooking directions.

No-Rise Grill-Top Pizza

(makes 2 12" pizzas)

• 1 tbsp. or one package active dry yeast
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 1 tbsp. olive oil
• 1 tsp. sugar
• 1 tsp. salt
• 3 cups shredded mozzarella cheese
• 1 cup tomato sauce or spaghetti sauce 

Add yeast and sugar to warm water and stir until dissolved. Stir in and thoroughly mix the rest of the ingredients. With floured hands, divide the dough in half and press each half into a greased and floured 12" pizza pan.

Go light the grill. The key here is to start a small pile of coals and then spread them out flat across the bottom once they get going, only one-coal high, in a circle one coal wider than the actual pizza pan.

The Barracuda Gourmet will leave it to you to get creative with toppings, but he recommends adding a smokey cheese, some smokey-tasting ham, jalapeno peppers or pepper jack cheese to suit that outdoor ambiance. Also try ham and cubed pineapple for a Hawaiian pizza if you're having a luau. Don't laugh if you've never tried it, it's better than it sounds.

Cook the pizza with the grill covered for about 12 minutes. Be very wary of over-cooking the pizza, as the grill can be much hotter in the center than on the outside. Enjoy!