When it comes to pushing the boundaries of barbecue and grilling, I look no further for inspiration than Adam Perry Lang.  A professional chef who has worked in some of the world's finest restaurants, Adam's first cookbook Serious Barbecue quickly became one of my favorites from beginning to end.  A few years later, Adam followed it up with another instant classic Charred & Scruffed (Artisan Books) which includes countless wonderful recipes including this one for charred radicchio with sweet-and-sticky balsamic and bacon.