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" If summer had one defining scent, it&amp;#039;d definitely be the smell of barbecue. But don&amp;#039;t worry: Cooking over a flame doesn&amp;#039;t have to be intimidating \u2014 in fact, these recipes are much less labor-intensive than most other techniques. So get the fire going and call up your clan for a get-together by the grill.    Grilled Pork Chops With Tangy Peach BBQ Sauce   Grilled pork chops are a nice alternative to chicken breasts. Ask your butcher for &amp;quot;bone in&amp;quot; for more flavor. I love fresh peach in the sauce to add a sweet essence.    For the pork chops:   2 tablespoons olive oil  2 tablespoons brown sugar  2 teaspoons chili powder  2 teaspoons salt  1 teaspoon black pepper  6 10-ounce pork chops (1 inch thick)    For the tangy peach BBQ sauce:   1 cup barbecue sauce  1 ripe peach, peeled and diced  2 tablespoons apple-cider vinegar  1 tablespoon water  In a bowl, mix olive oil, brown sugar, chili powder, salt, and pepper. Rub onto pork, and put chops in 2 resealable plastic bags. Refrigerate at least 1 hour and up to overnight. In a saucepan over medium heat, combine barbecue sauce, diced peach, apple-cider vinegar, and water, stirring until it reaches a boil. Reduce heat to a simmer, cover, and cook 5 minutes. Transfer to a blender, and puree. Light grill to medium heat. Cook chops about 12 minutes per side. Brush each with barbecue mixture. Cover and grill 4 more minutes, until a nice glaze is created. Serve with extra sauce on the side.    Chili &amp;#039;n&amp;#039; Cheese Grilled Corn on the Cob   1/3 cup mayonnaise  \u00BD teaspoon chili powder  6 ears fresh corn on the cob, shucked  1 tablespoon olive oil  \u00BE cup grated Parmesan cheese  2 limes, quartered   In a small bowl, mix mayo and chili powder. Set aside. Brush the corn with olive oil. Place corn on the grill, turning occasionally until all the kernels are browned, about 8 minutes. Brush the corn with mayo mixture, and roll in cheese. Serve with a lime wedge.    NEXT: Katie Lee&amp;#039;s recipe for Ice-Cream Sandwiches!      Ice-Cream Sandwiches    Eating these delectable treats makes me feel like a kid again!  1 pint vanilla ice cream  12 chocolate-chip cookies  \u00BD cup chocolate sprinkles   Put a cookie sheet in the freezer. Place ice cream in refrigerator for 10 minutes to soften. Stir with a spoon until it looks creamy and spreadable. Spread ice cream onto a cookie, and top with another cookie. Roll the sides in chocolate sprinkles. Place each sandwich on the cookie sheet in the freezer. Freeze at least 2 hours before serving. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/a3105/bbq-pork-recipes-0809/>