Smoke-Roasted Cherry Crisp from BBQ U.

At Barbecue University, grilling master Steven Raichlen shows students how to prepare flavorful, perfectly cooked meals on the grill.

For Steven, that includes dessert -- no need to turn on the oven when you're in the thick of grilling! In this video, he prepares a Smoke-Roasted Cherry Crisp in which the smoke from soaked wood chips enhances the fruit's flavor. He first prepares the crisp's "crisp" -- a topping of flour, brown sugar, cold butter and lemon cookie crumbs -- by pulsing the ingredients in a food processor until they reach a sand-like texture. He then fills a skillet with the crisp's filling (containing sugar, flour, lemon zest and lemon juice) and then layers on the topping. This can all be prepared well in advance of grilling. Then while you're chowing down on the main course, throw the skillet on the grill along with the pre-soaked wood chips.

To try your hand at making dessert on the grill, check out two of Steven's other grilled dessert recipes, and feel free to sub in different fruits as suggested:

Steven Raichlen, America's "master griller" (Esquire), is the premier teacher, evangelist, and all-around expert on the art of live-fire cooking. His eight Barbecue! Bible cookbooks include three national-award winners, two that have sold over a million copies, and six chosen as Main Selections of The Good Cook. The third season of his show, Primal Grill, seen in 95% of PBS markets, is scheduled to run in Summer 2010. Previously he hosted four seasons of PBS's popular series Barbecue University at the Greenbrier, now available on DVD, and now teaches seasonal sessions of Barbecue U at the Broadmoor in Colorado. Articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers. He lives and grills in Coconut Grove, Florida, and Martha's Vineyard, Massachusetts.