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Gathered
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Contact grill for panini, grilled cheese, quesadilla
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Contact grill for panini, grilled cheese, quesadilla
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Prepare a gas grill for direct-heat cooking over medium-high heat; see . Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees). While pork stands, put greens and peppers on a platter. Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute. Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.