Get rid of your kill it and grill it BBQ attitude!

If you've had it with ho hum hot dogs and boring burgers every time you fire up the grill, this list of dishes will change the way you think about outdoor cooking.  Maureen Petrosky, contributing editor with Bon Appetit magazine, was invited on the “Today” show to share some innovative suggestions for your next barbecue menu. Here are the recipes:

Grilled Brie Appetizer
Ingredients
1 small (4 or 5 -inch) wheel of Brie or other cheese with a washed rind (not a wax rind or it will melt)
Baguette, crackers
Sliced apples or pears (optional)

Directions
Prepare barbecue on medium heat. Take the brie from the refrigerator cold, and grill for about 7 minutes per side until it gets grill marks. When the cheese is almost done, lightly toast the baguette slices on the grill. Put the cheese on a platter and slice in half. Server with grilled baguette slices, crackers and apple and pear slices.

Grilled Three-Potato Salad
Makes 6 servings
Ingredients
1 pound red-skinned sweet potatoes (yams), unpeeled, scrubbed
1 pound small Yukon Gold potatoes, unpeeled, scrubbed
1 pound small purple potatoes, unpeeled, scrubbed
1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
2 teaspoons celery seeds
1/2 cup plus 1 tablespoon chopped green onions

Directions
Prepare barbecue (medium-high heat). Cut sweet potatoes into quarters. Arrange on large sheet of foil. Cover with more foil and seal edges to enclose. Wrap Yukon Gold potatoes in foil in single layer. Wrap purple potatoes in foil in single layer. Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes. Remove from grill. Open foil packets and cool potatoes completely. Cut all potatoes into 3/4- to 1-inch pieces.

Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend. Add all potatoes and 1/2 cup green onions and toss to blend. Season generously with salt and pepper.  Sprinkle salad with remaining 1 tablespoon green onions.

Note: This dish can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

Grilled Radicchio Salad with Lemon Vinaigrette
Yellow and green beans, and artichoke hearts are grilled along with the radicchio in this recipe. Serve the salad while the vegetables are still warm.

Ingredients
For the vinaigrette:
1 1/4 cups extra-virgin olive oil
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 1/2 teaspoons white truffle oil
1 garlic clove, minced
1/2 teaspoon sugar

For the salad:
6 ounces yellow wax beans
6 ounces green beans
4 heads of radicchio, quartered
1 13 3/4-ounce can artichoke hearts, drained
4 cups mixed baby greens
1/2 cup shaved Asiago cheese

Directions
For the vinaigrette:
Whisk all ingredients in medium bowl to blend. Season dressing with salt and pepper to taste. Note: This can be made 6 hours ahead. Cover and refrigerate. Whisk again before using.

For the salad:
Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper.  Serve warm.

Grilled Peach Shortcakes/Parfaits
Grilled peach skewers replace the traditional strawberry in the summer shortcake favorite or are great over store-bought ice cream.

Ingredients
For the biscuits:
1 3/4 cups all purpose flour
5 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled whipping cream
1 tablespoon grated orange peel

For the marinade:
1 cup orange juice
Juice of one lime
2 tbsp. of honey
Approx. 4 cups thick- sliced ripe peaches
6 six-inch bamboo skewers
Blueberries
Vanilla ice cream
Whipped cream or crème fraiche
Fresh mint for garnish

To make the biscuits:
Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and re-roll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. Can be made 2 hours ahead. 
Makes 6

To marinate the peaches:
Soak the bamboos skewers in water for at least 20 minutes. Slice ripe peaches into thick slices. Thread about 6-8 peach slices per bamboo skewer. Put the skewers in a large sealable plastic bag. Mix together the lime juice, orange juice and honey in a small bowl and pour the marinade over the skewers. Refrigerate two hours or more, turning occasionally.

To grill the peaches:
Prepare a medium hot barbecue. Drain off the marinade and grill the peach skewers until they just begin to caramelize and are browned in spots – a few minutes on each side.

For shortcakes:
Split the shortcakes and lightly butter and toast, split side down, on the grill. On a plate, place a half of the warm shortbread split side up and slide one grilled peach skewer on top. Top with some sweetened whipped cream and other half of the shortbread. Repeat with the remaining 5 shortbreads and skewers.

For parfaits:
Let the skewers cool until slightly warm or even room temperature. Put a scoop of vanilla ice cream in a parfait glass. Slide the 1/2 a skewer of grilled peaches on top of the ice cream. Throw in a few blueberries, repeat with another scoop of ice cream, other half of peaches and blueberries, top with sweetened crème fraiche or whipped cream. Garnish with mint.

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