Summer should be spent outside and what's better than tasty dishes for the backyard grill? There's nothing like a barbecue to celebrate the summer. (ARA) - Summer is meant to be spent outside and what's better than fast and delicious dishes for the backyard grill? Whether you're planning a graduation party, family get together or a weekend with friends, there's nothing like the ease of an outdoor barbecue to celebrate the arrival of summer. From wings and coleslaw to fresh salsas and grilled chicken breasts, these recipes offer delicious solutions to the question, "what are we eating?"

"Wings are a perfect summer barbecue food," says Chef Joseph Shilling, director of culinary arts for The Art Institute of New York City, part of The Art Institutes system of schools. "They're easy to transport and small enough to hold in your hand and eat without a fork and knife," he adds.

Another summer favorite at picnics is coleslaw. Don't be afraid of making your own slaw, advises Shilling. "It's so easy to make and better than anything you'll buy."

If you want to try something different on your grilled chicken breast, try grape salsa as a fun alternative. "Grape salsa goes wonderfully with any grilled meat. It adds an amazing texture and flavor to chicken and fish that you don't have with a tomato-based salsa," said Chef John Harrison, The Art Institute of Washington.

The chef instructors of The Art Institutes have put together a sampling of delicious summer meal ideas that are surprising, flavorful and easy, and best of all, will help kick-start your summer fun. So fire up the grill, grab a bag of chips and a tasty dip, some ice-cold beer and don't forget the napkins!

Grape Salsa
Chef John Harrison, The Art Institute of Washington

1 1/2 pounds green or red or mix seedless grapes
1 1/2 ounces lime juice
1 tablespoon cilantro, chopped
1 clove fresh garlic, chopped fine
1 small jalapeno pepper, chopped fine
1/2 teaspoon salt

Wash and remove stems from the grapes. Cut each grape in half or thirds. Combine with remaining ingredients and allow flavors to blend for several hours or overnight. This salsa goes well with grilled turkey or chicken breasts, grilled fish such as salmon or grouper and roasted or grilled pork.

Hot Wings
Chef Joseph Shilling, The Art Institute of New York City

4 pounds chicken wings
1 cup hot sauce
3 tablespoons honey
1/2 pound butter, cut in pieces

Toss the chicken wings in hot sauce and honey. Bake the chicken wings in a 375-degree oven for 25 to 35 minutes or grill over medium heat. Toss cooked wings in a bowl with the butter. Eat immediately.

This recipe can be made ahead. The wings can be re-heated when needed. Serve with celery sticks and blue cheese or ranch dressing.

Barbecued Wings
Chef Joseph Shilling, The Art Institute of New York City

4 pounds chicken wings
1/2 cup ketchup
1/2 cup chili sauce
4 tablespoons honey
4 tablespoons chili powder
2 tablespoons garlic, chopped
1 teaspoon ground cumin

Mix the ingredients for the barbecue sauce in a bowl. Marinate the chicken wings for two hours in the barbecue sauce. Bake at 375 degrees for 25 to 35 minutes or grill over medium heat.

This barbecue sauce is also great on steak, shrimp and burgers.

Fresh Tomato Salsa
Chef Joseph Shilling, The Art Institute of New York City

8 red plum tomatoes, chopped small
2 tablespoons fresh garlic, chopped fine
1 jalapeno pepper, chopped fine
1/4 bunch fresh cilantro, chopped fine
1/4 onion, chopped fine
Juice of 2 limes
Salt & pepper to taste

Combine the above ingredients for a lively salsa that is great with tortilla chips. It can be served hot or at room temperature.

Creamy Southern Coleslaw
Chef Joseph Shilling, The Art Institute of New York City

8 ounces mayonnaise
16 ounces green cabbage, shredded
4 ounces carrots, shredded
4 ounces raisins
3 1/2 fluid ounces lemon juice
1/2 tablespoon Dijon mustard
1/4 teaspoon Tabasco sauce
1/4 teaspoon cayenne pepper
1 teaspoon cider vinegar
1 ounce sugar
Salt to taste
Black pepper, ground, to taste

Combine all the ingredients and mix until thoroughly combined. Refrigerate until ready to serve.

Smoked Pork Tenderloin
By Chef Joseph F. Costa, CEC, The Art Institute of Atlanta

2 to 3 pounds pork tenderloin
8 ounces water
1 ounce rice wine vinegar
4 ounces soy sauce
1 tablespoon chopped garlic
1 3/4 tablespoons grated fresh ginger
2 tablespoons kosher salt
1/4 cup brown sugar
1/2 cup juniper berries (optional)
Whole white peppercorns to taste
1 dash crushed red pepper

Clean tenderloins and set in bowl in refrigerator.

To make brine, combine remaining ingredients in a small pan and bring to a simmer, turn down heat and let steep for 8 minutes. Allow brine to cool to room temperature (this process may be aided by refrigerating), cover tenderloins and let marinate for 4 hours.

Cook in smoker until they reach an internal temperature of 145 degrees. Tenderloins may be grilled in the absence of a smoker.

Slice 1/4-inch thick and serve with ginger orange BBQ sauce.

Ginger Orange BBQ Sauce
By Chef Joseph F. Costa, CEC, The Art Institute of Atlanta

6 ounces rice wine vinegar
12 ounces orange marmalade
2 tablespoons fresh grated ginger
1 tablespoon chopped garlic
2 ounces mirin
1 tablespoon cracked or whole black pepper
3 ounces Dijon mustard

Combine marmalade, ginger, mirin, garlic and cracked black pepper in a pan and bring to a simmer. Strain into a stainless steel bowl and whisk in Dijon mustard.

Courtesy of ARA Content, www.ARAcontent.com

NOTE: The Art Institutes system of 24 educational institutions is located nationwide, providing an important source of design, media arts, fashion and culinary professionals. The Art Institutes system of schools has provided career-oriented education programs for 40 years with more than 125,000 graduates. For more information visit The Art Institutes website at www.artinstitutes.edu/nz.

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Gas Grill Buyers Guide

How To Buy A Gas Grill

Well - first of all, forget anything you've heard about gas grills. There are lot of myths out there, and I'd like for you to really think about what I am about to pass on to you. It will make sense when we are done, and hopefully you can make a great gas grill purchasing decision. First, you need to decide how you like to cook on a gas grill. Do you like putting your meat on the grill and walking away until it is done, or do you like cooking things fast and hot? Do you cook directly over the flame, or indirectly? Once you have figured out what you want out of a grill, you're ready to go shopping. A lot of publications out there say to set your price point and then shop. That is not the way you should do it. First of all, you may not have any idea what grills cost these days. Second, you get what you pay for. As Benjamin Franklin used to say, "The bitterness of poor quality remains long after the sweetness of low price is forgotten." If you follow my guide lines, you will make a more educated decision in buying your next gas grill.

Let me walk you through a typical grill purchase. A person goes into a mass merchant store and looks at a huge grill that has big warming racks, high BTU's, and a list of many other impressive features. They are trying to ... click here to read more!