Chef Ash Fulk is gearing up for one of the biggest grilling days of the summer. To make a truly spectacular, star-spangled, extra special July Fourth cookout, he's visiting the TODAY kitchen to prepare a couple of grilled dishes. He shows us how to make spicy cauliflower "steaks" in a citrusy coconut marinade and brined pork tenderloin with caramelized onion, beer and mustard sauce.
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Guajillo Chile Grilled Pork Tenderloin with Caramelized Onion Sauce
Pork tenderloin is a great alternative to the usual burgers and hot dogs that get cooked on the grill. This recipe mixes things up with a fancy-feeling protein that is incredibly easy to cook. It will elevate your cookout and show that your grill is so much more than a burger factory.
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Grilled Cauliflower Steaks with Sriracha and Coconut Milk
A bright, savory lime and coconut marinade takes this simple dish to the next level. It proves that just because it's vegan, that doesn't mean it can't punch you in the face with flavor!
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