Food Network : Year-Round Grilling: Recipes for Every Season

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12 Months of Grilling

Every year, when summer fades into fall and the telltale chill of autumn creeps back into the air, grills all over the nation don somber polyester drapes and roll away until the next warm-weather season. But not here at Food Network. If you can't get enough of the distinct smoky char that can only be achieved with hot grates or coals, then you've come to the right place.

Food Network Kitchen’s Grilled Jerk Chicken Wings.

Photo: Matt Armendariz ©

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January: Grilled Jerk Chicken Wings

There's no rule that says you can't use your grill in the winter, and these flavorful jerk wings are just the recipe to step up your tailgating game. Although the marinade is easy to prepare, it has a stunningly complex flavor, thanks to the sweet brown sugar, spicy Scotch bonnets, zesty lime juice and aromatic spices.

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Food Network Kitchen’s Grilled Double Lamb Chops with PomegranateMint Pesto.

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February: Grilled Lamb Chops with Pomegranate-Mint Pesto

These juicy lamb chops slathered in pomegranate-mint pesto are incredibly comforting on a chilly February evening — and, they take only 15 minutes on the grill, so you won't have to brave the cold for long. Don't bother paying extra to get your lamb chops frenched (that's when all of the meat and connective tissue around the bones is removed) — those charred bits of meat around the bone are a bonus!

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Food Network Kitchen’s Grilled Cabbage and Corned Beef Wedge Salad.

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March: Grilled Cabbage and Corned Beef Wedge Salad

Rethink the traditional wedge salad with this grilled cruciferous version. Thick wedges of grilled cabbage become slightly charred on the outside and crisp-tender on the inside. And the corned beef crisps up, almost like cracklings.

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Food Network Kitchen’s Grilled Rhubarb and Strawberry Compote with Grilled Pound Cake.

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April: Grilled Rhubarb and Strawberry Compote with Grilled Pound Cake

You'll start to see giant leaves and shoots of rhubarb in spring. What better way to celebrate the vibrant ruby-colored stalks than to grill them in a foil pack? Paired with strawberries and a few other ingredients, the rhubarb cooks down into the perfect sweet and tangy compote for grilled pound cake.

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Food Network Kitchen’s Grilled Beef Barbacoa Tacos.

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May: Grilled Beef Barbacoa Tacos

Use your grill to slowly braise the beef for these crowd-pleasing tacos by cooking cubed chuck roast on the indirect side of the grill for up to 3 hours. You'll know it's ready when the meat is tender and shreddable.

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Food Network Kitchen’s Grilled Cheeseburger Kebabs.

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June: Grilled Cheeseburger Kebabs

Here's a new way to eat a cheeseburger, in the form of these super-fun and shareable kebabs. Our favorite components are the smoky meatballs wedged between two melty grilled cheese-sandwich squares.

Food Network Kitchen’s Grilled Peach and Corn Salad.

Photo: Matt Armendariz ©

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July: Grilled Peach and Corn Salad

You'll find peaches and corn next to each other at the farmers market starting in mid-to-late summer, so why not put them together? You'll love the sweet combo in this grilled warm-weather salad. It's perfect over the crisp, peppery arugula.

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Food Network Kitchen’s Grilled Eggplant with String Bean and Tomato Salad.

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August: Grilled Eggplant with String Bean and Tomato Salad

This delightful late-summer dish showcases the humble eggplant. Tender and meaty, it serves as the perfect bed for a fresh green-bean-and-tomato salad.

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Food Network Kitchen’s Grilled Tomato Soup with Grilled Cheese Toasts.

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September: Grilled Tomato Soup with Grilled Cheese Toasts

This charred tomato soup is the perfect way to say farewell to summer's last tomatoes while welcoming fall and the new school year. Havarti cheese is excellent for the toasts, because it melts so nicely, but you can try pepper Jack, Muenster or even American.

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Food Network Kitchen’s Grilled MapleGlazed Acorn Squash.

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October: Grilled Maple-Glazed Acorn Squash

These sweet and spicy squash "ribs" are the perfect barbecued fall side dish. Let the squash cook until they develop dark, caramelized grill marks, then sprinkle on some toasted pepitas just before serving, for a wholesome, crunchy element.

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Food Network Kitchen’s Grilled Turkey with Cranberry BBQ Sauce.

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November: Grilled Turkey with Cranberry BBQ Sauce

Create some much-needed space in your oven for Thanksgiving by grilling the turkey instead of roasting it! In lieu of traditional cranberry sauce, try Food Network Kitchen's sweet and tangy cranberry BBQ sauce, as both a glaze and a dipping sauce.

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Food Network Kitchen Grilled Brussels Sprouts and Bacon.

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December: Grilled Brussels Sprouts and Bacon

This festive side dish is the perfect excuse to use your grill in the middle of winter. Thread Brussels sprouts and bacon onto skewers for easy, thorough grilling. Then, once they're charred and tender, slide everything off the skewers and into a tangy mustard vinaigrette. You can garnish with crunchy toasted hazelnuts and cool parsley.

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