Recipe by Zach Rhoad and Mike HammondPhoto by Grant L. Gursky
INGREDIENTS2 20-oz porterhouse steaks Kosher salt Pepper
INSTRUCTIONSPreheat grill to 450-500° and then generously season steaks with salt and pepper on both sides. Sear for 2 minutes, then rotate steaks 90 degrees and cook for 2 additional minutes.
Flip steaks, placing them on an unused,

Recipe by Zach Rhoad and Mike HammondPhoto by Grant L. Gursky
INGREDIENTS1 watermelon Feta cheese Mint leaf
INSTRUCTIONSSet grill to 450° and slice watermelon to desired thickness.
Grill each side for 2-3 minutes or until grill marks appear and the watermelon is slightly softened.
To serve, cut off rind and sprinkle with feta cheese and mint.

Recipe by Zach Rhoad and Mike HammondPhoto by Grant L. Gursky
INGREDIENTS1 lb scallops 4 Tbsp olive oil 1 Tbsp butter, softened Paprika, to taste Salt and pepper, to taste Parsley, chopped
INSTRUCTIONSCombine butter and olive oil and set aside. Dust scallops with salt, pepper and paprika and place on a grill over medium-high heat.
Let cook on each side for about 2 minutes or until cooked throughout and slightly charred.

Recipe by Zach Rhoad and Mike Hammond Photo by Grant L. Gursky
INGREDIENTS2 lbs shrimp 1 pineapple, chopped 2 green peppers, chopped 1 onion, chopped 8 skewers
INSTRUCTIONSPeel shrimp and marinate in a zesty barbecue sauce overnight.
Chop vegetables and pineapple and skewer with shrimp in desired order.
Grill over medium heat until vegetables appear done and items develop char marks.