Instructions: Cut small slits in the beef and insert individual cloves of garlic to roast in the beef. Place beef on medium-heat grill. Grill until desired doneness, about 7 to 8 minutes per side for medium-rare.

Cook chicken and sausage thoroughly, about 5 minutes per side for the chicken, and a little longer for the sausage.

For Tucks Potato Salad, parboil slices of potatoes (boil for 4 to 5 minutes) then place on grill. Add sliced red pepper and sliced onion to grill.

In a bowl, mix balsamic vinegar and chopped garlic, then add lemon juice and mustard. Slowly add olive oil to the mixture, whisking vigorously to emulsify oil. Remove vegetables from the grill and dice; place in a bowl. Add chopped parsley. Combine the mustard and olive oil mixture to the vegetables and mix. Add salt and pepper to taste.

Serves 6.

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