Serves | 6 to 8 |

  • 1 to 2 jars Korean barbecue marinade or preferred seasoning
  • 1 lb pork sausages
  • 2 lbs beef, poultry or fish
  • 1 to 2 jars salsa, relish or dipping sauce

| Preparation | Prepare grill for two-zone cooking – coals on one side, nothing on the other. This allows for a hot searing side and a slower-cooking side of the grill. While coals are getting hot, marinate or season the meats. Once the coals are hot, add a few wood chunks and allow the wood to burn until smoke subsides.

Sear sausages on the hot side of grill and then move them to the opposite side to finish cooking through. Once sausages are cooked to desired doneness, remove from the grill. Cut them into bite-sized pieces and serve them with a dipping sauce and toothpicks as an appetizer.

Grill remaining meats to serve as your main course. Fattier meats should be cooked in the same manner as the sausages. Lean meats should be cooked over the hot side of the grill until they reach the desired doneness. Serve grilled meats with your choice of salsas, relishes or sauces.

ROB'S NOTES: While grilling meats for a crowd of people may seem like a no-brainer, there’s something about the way I involve guests in the process that has friends and family always asking me to grill for them at their homes. Whenever I get this request, I call ahead to see what they have on hand to cook. I usually go for the most obscure or underused items that they have, whether it’s venison my brother-in-law hunted himself or meat that someone got from a nearby farm.

The meats I cook at home all have some sort of meaning to me as a cook. It’s all locally produced, and I am friends with all the people who raise it. I have made it a point to try to visit the farms where I get these great products, which makes preparing and eating them even more special. My reward comes from being able to share these ingredients and the hard work that went into raising them with my friends and family. This makes it the ultimate experience for me.

The idea of personal connection extends beyond the meats you’re grilling. Sauces and relishes are easy to make from items people have growing in their backyard or sitting on their kitchen counter. Quickly throw together a pear salsa by substituting pears for tomatoes in your favorite pico de gallo recipe, or add fresh figs to your go-to barbecue sauce recipe.

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