About a year ago, we broke down the basics of grilling just in time for the outdoor eating season. We covered all the bases, from beer brats to Boca burgers, and offered suggestions on the best places to purchase our favorite summer foods.

At the start of the grill season, we broke down the basics of grilling just in time for the outdoor eating season. As that season comes to a close, we decided to share these barbecue options with you one more time.

Molly Snyder Edler
Staff Writer
What she's grilling: stuffed Poblano peppers

These are a delicious appetizer or "side" that are super easy to make. Cut an opening on the side of a large Poblano pepper and scoop out the seeds -- or leave them in if you desire the extra heat -- and stuff them with slices of Mexican white cheese. Toss the peppers right on a medium flame and grill them until the skin bubbles just a little bit. Eat 'em immediately with an ice cold, lime-topped Modelo and make note of the fact you're living la buena vida.

Julie Lawrence
Staff Writer
What's she's grilling: pizza

At first, I was skeptical, blowing off the concept of a grilled pizza as some drunken experiment my friends would inevitably try and fail. It wasn't until I read a write-up in the Washington Post that I knew that grilling a pizza in the back yard was a real thing that sober people do.

And, I'm not going to claim that it's particularly simple. Yes, throwing a Jack's rising crust in the oven is a much easier route to hunger satisfaction. But, it's hardly as fun.

There are really only a few rules for grilling pizza, but they are of the utmost importance.

1) Do not attempt to grill a pre-made frozen pizza. It will not work and you'll be left with an annoying mess to clean up.

2) Begin with raw dough that you either prepare yourself or buy from the grocery store. Make sure you bathe both sides of the dough in olive oil to prevent it from sticking to your (very clean) grill grates. Sear one side until it starts to bubble and puff up, then flip it.

3) Now it's time to top it. The most important thing to remember here is not to overdo it on the sauce, cheese or toppings; your pie will get soggy and won't cook right. You'll thank yourself.

4) Make sure your fire isn't too hot, and put the cover down for the final cook. Check in on it every minute or so until the pizza looks like they do when you're ready to pull them out of the oven.

Drew Olson
Senior editor
What he's grilling: corn on the cob

You can make perfectly delicious corn by dropping it into a pot of boiling water for 2 minutes (no more, no less). I do it that way at times, but it tastes a lot better on the grill because you can get that great, smoky flavor.

When it comes grilling corn, there are two camps and the debate between them is as fierce as the "boil brats in beer and onions before grilling" and "simmer them after" argument:

Do you grill with the husk on or off?

The "husk on" crowd believes that the husks, usually wet from soaking in cold water, protect the kernels from burning. The "peel the husk back" crowd believes that leaving the husk on actually steams the corn, which reduces the "grilled" flavor.

I'm a member of the second group.

You can leave the husk on, but pull it off the ear and use it as a handle, tying it with some string. Get the grill hot. Mix up 3/4 of a stick of butter with some garlic, salt and pepper and whisk it until it's creamy. Brush each ear of corn with the butter/garlic mixture and arrange the husks on the grill -- keeping the husks away from the fire. You grill the corn about 10 minutes, turning as needed and basting with butter and sprinkling salt and pepper on top.

I like to buy the corn at roadside stands and farmer's markets, but some of the high-end grocers in town have pretty fresh stuff if you are in a pinch.

Maureen Post
Staff Writer
What she's grilling: peaches

Undeniably, everything tastes better on the grill. Whether it's chicken, asparagus or corn on the cob, the smokey flavor and resulting crisp beat any method of baking, roasting or braising. My latest grillable favorite is peaches. If you leave the charcoal burning from your dinner grilling, you can place halved peaches right on the outskirts of the grill's grate. Keep an eye on them because they'll cook quickly; remove the peaches once they've softened and the exposed flesh has crisped. Top the peaches with cinnamon, honey and vanilla bean ice cream. So, so good; you'll crave it for every Saturday barbecue.

Andy Tarnoff
Publisher
What he's grilling: red peppers and asparagus

It's fun to grill side dishes along with the main course, and two of my favorite vegetables to throw on the Weber are red peppers and asparagus. The peppers are pretty easy and hard to mess up: Cut long strips of red peppers and pour a little Italian dressing or olive oil over them. Throw on some salt and pepper and let it all soak for a while in a bowl. The grilling part takes quite a long time, I find, so I make a little plate out of aluminum foil, puncture slits in the bottom, then throw the peppers on early in the grilling process. You know you're done when the peppers just start to get burned.

As for asparagus, the process is similar, but a little more finesse is needed to make sure they spears don't get burned. Break the asparagus where it wants to be broken, that is, hold at both ends and snap. Pour some olive oil over the spears and sprinkle with Kosher salt. Same process with the little aluminum foil plate, but watch the spears on the grill -- since they'll be black and useless before you know it.