In this month's Homescape, you will find a story I did on barbecues. Chef Carol Nardello of Sub Zero/Wolf gave me a few recipes to add, but I couldn't fit them all in! Hopefully you got a copy of the magazine in your newspaper, but if not, look for it on the news stands this month around town.

Meanwhile, here's one of Chef Carol's recipes that I couldn't fit but you should try (and have me taste):

Barbequed Sugar-Spice Salmon with Cocoa by Sub-Zero/Wolf Island Chef Carol Nardello 

1/4 C. sugar                                                     1 T. ground cumin

1 tsp. dry mustard                                           2 tsp. fresh ground pepper

1/4 tsp. cinnamon                                            1 1/2 T. coarse salt

1 T. paprika                                                     4 (6-ounce) salmon filets

2 tsp. cocoa                                                     2 T. olive oil

1/4 C. chili powder

Combine spices, mixing well. Dip the salmon into the oil and remove any excess. Dip the oiled filets into the spice mixture to coat both sides and around the edges. Pat the spices in place; you’ll have some leftover. Cook on preheated grill for about 4 minutes per side or until it just begins to flake. Serves 4.