Hold on to your tongs. Hot Off the Grill is testament to the fact that grilling is not rocket science, but just good old-fashioned fun. Hosted by celebrated TV journalist David Rosengarten, some of the country's top chefs uncover their searing secrets to grilling mouth-watering appetizers, entress, and a "feast fit for friends."

Hot Off the Grill begins with a "quick tips survival guide" by Chris Schlesinger, author of two grilling books and a regular contributor to The New York Times Living section. Chris will give us the low-down on what's useful, and what's not—from wood chips to electric starters.

As we "let the flames begin" it's time for some sumptuous appetizers... How about grilled eggplant rolls skewered on rosemary spears with prosciutto, mozzarella and basil? Well, you can make them with the help from Jody Adams, a James Beard Chef of the Year, and the inspired chef behind the critically acclaimed restaurant, Rialto.

And just when you're ready to ask "Where's the Beef?" chefs George Germon and Johanne Killeen of New England's celebrated restaurant Al Forno will be on hand to rescue and satisfy our "meaty cravings." George and Johanne will sear to perfection their trademark "dirty steak." And for those more inclined they'll also roll out some spicy and truly Italian pizza.

Hot Off the Grill will also lure in some of the tastiest grilled fish on the waterfront. Sharing some of his very best catch, chef and author Todd English of Boston's nationally known bistro Olives lights up the grill with some delectible squid and succulent prawns.

And for the grand finale, Chris is back with a smorgasbord of tasty treats that would satiate any hungry crowd. Pick up your fork and get ready for a delectable feast: a savory Mediterranean butterflied leg o'lamb, a Latin-flavored boneless pork loin, and the beef lover's affordable beef—a juicy old sliced top round. Hot Off the Grill will prove there's more to grilling than chicken, steak and hamburgers. So, light up, lighten up, and get grilling.