Summer Eating

Food & Wine has some interesting recipes as well as a list of the Best New Chefs.  I didn't know any of them, but perhaps you might - foodandwine.com.

This sounded like an idea with merit, but I don't like oysters so I'd substitute scallops.

GRILLED OYSTERS WITH SPICED TEQUILA BUTTER
1/2 teas. fennel seeds
1/4 teas. crushed red pepper
7 T butter, divided in half
1/4 cup small to medium sage leaves, plus 36 more for garnish.  (This is a helluva lot of sage, use your own judgement)
1 teas. dried oregano
2 T lemon juice
2 T tequila
3 dozen medium oysters, scrubbed

Toast the fennel seeds and red peppers in a dry skillet.  Let cool and pulverize them.

Add half of the butter to your fennel skillet and cook it until it starts to brown.  Stir in  half of the sage leaves, cook till crisp and lift out with a slotted spoon.  Then do the second half of the butter and the rest of the sage that you plan to use for garnish.  Spoon out and set aside.

Pour the browned sage butter over the dry spices in a mortar.  Add half of the sage leaves,  oregano, lemon juice and tequila and keep the mortar warm. 

Grill the oystes, flat side down, carefully open them and add tequila butter to the oyster's liquor.

SANDWICH ADDITIONS
Add some potato chips for crunch at the finish of making a lobster roll. 
Top barbecued, pulled pork with Frito chips. 
Go meatless - a barbecue place in Texs serves a sandwich of cooked, pressed cauliflower and three cheese (presumably grilled.) 
How about this for inventive?  Smoked beet (beet) "pastrami" with white kimchi and Thai chilis.
The PLT is fried plaintain strips, lettuce, tomato and a habanero tartar sauce.