Articles
How to Prep & Smoke Ribs
Smoke and fire are primal. For eons people have been gathering family and community around a crackling fire and warming embers. And you will too! With this step-by-step guide to charcoal smoking, you’ll dominate the smoker with an ever-popular menu that’s certain to impress not only yourself, but anyone lucky enough to be invited to your party.
Move Your Kitchen Outdoors To The Smoker
Move your cooking outdoors and start putting your smoker to work. Not only does our smoker get dinner on the table, it also helps us stock our freezer. Here’s why my family loves our smoker and why you might be interested in purchasing one too.
Tips
Platter Protection for Grilling
Why use two dishes and/or make two trips in and out of the kitchen when grilling? Here's a way to reuse the same platter for both raw and cooked meats.
Griddle Grilling
Expand the possibilities of your grilling by using a cast-iron griddle as another cooking surface for your grill. You can cook just about anything you would make in your cast-iron pan or griddle indoors and it takes the fun outside.
How to Find the Hot Spots on the Grill
Find the hot spots on your grill with this super simple trick. Plus, you end up with some tasty grilled bread!
How-To's
How to Flavor & Tenderize Meat and Vegetables with Marinades
Look around your kitchen, and you’ll see everything needed to add extra layers of flavor or to tenderize your favorite meal — vinegars, juices, milk, vegetables, spices, even wine. In this step-by-step tutorial we explain all that you should know about marinades and how they work . . . while you relax.
How to Grill the Perfect Steak
A perfectly flame-charred steak is truly a work of art, but you need more than just a full tank of propane to become an artist. These tips are sure to put you on the road to success.
Learn All About Indirect Grilling
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
How To Grill Fish
Does grilling leave you fishing for compliments? Have no fear, simply follow these three simple guidelines and five rules for grilling flawless fish fillets every time. Not sure what fish to buy? Read on. How should you prep the grill and the fish? That's covered. Not sure when the fish is done? Follow our test for doneness. This step-by-step technique article walks you through all you need to know about How To Grill Fish.
How To Make Grilled Pizza
Grilled pizza has everything going for it — crispy crust, delicious smoky flavor, and the chance to be outside. So grab our simple Pizza Dough and Oven-Roasted Tomato Sauce recipes, check out some of our topping ideas, below, then follow these step-by-step instructions on making perfect grilled pizza every time.
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Recipes
Vietnamese Pork Skewers with sweet & sour sauce
Ground pork is easy to form into these Vietnamese Pork Skewers, and a sweet & sour sauce makes this grilled appetizer one that will surely please the crowd.
Grilled Shrimp Ceviche
Classic ceviche is usually made with raw seafood, but grilling shrimp adds a smoky dimension. Serve Grilled Shrimp Ceviche in individual cups with tortilla chips on the side for a fun, summery appetizer.
Grilled Salmon Rillettes
Grilled Salmon Rillettes are made from a marinated salmon fillet cooked on the grill, then flaked and mixed into a creamy concoction that preserves it and infuses it with flavor. The mixture goes perfectly on crackers or grilled crostini.
Grilled Mozzarella with hot honey
If you love the crunchy, salty cheesiness of mozzarella sticks, you'll be over the moon for this made-from-scratch Grilled Mozzarella. The hot-honey drizzle makes this appetizer completely addictive — it's guaranteed to be gone in a flash!
Rhubarb BBQ Sauce with grilled chicken
Here's something you've probably never done with rhubarb before: make BBQ Sauce out of it! Making your own Rhubarb BBQ Sauce is quick and easy, and brushing it onto grilled chicken thighs couldn't be simpler.
Barbecue Macaroni with corn & tomatoes
A little spicy and a bit sweet, this Barbecue Macaroni with corn & tomatoes could soon become your new favorite grill-out side dish. Veggies and whole-grain or chickpea pasta add flavor, texture and nutrition, while a low-sugar sauce brings it all together.
Pellet Smoked Chicken with bourbon-pepper glaze
Tender smoked chicken is finished with a bourbon-pepper glaze for a summer entrée that tastes like the American dream.
Grilled Lobster Tails with anchovies
Lobster is often considered indulgent fare, but it becomes more doable for two. The dry-heat method of grilling intensifies lobster’s natural sweetness. A slather of the umami-ish anchovy butter lends balance — so easy and so good.
Grilled Miso Clams with basil and lime
Clams are an often-overlooked shellfish, at least in terms of cooking them at home. Throwing them on the grill creates a stunning summer meal that can’t be any easier (there’s a theme here!). Miso lends a touch of umami while lime and basil add bright freshness.
Grilled Cajun Mussels with beer & cilantro
Mussels, sometimes called the poor man’s oyster, aren’t to be overlooked, especially tossed in this Cajun-spiced beer sauce. The only thing you’ll want is some crusty bread for sopping up every last drop. But remember, mussels (and clams) are alive when you buy them, so storage is important (see the tip, below) and be sure to toss any that don’t open after grilling.
Zucchini “Burnt Ends” with herb butter and lemon
With everyone’s garden yielding scads of zucchini, Steven Raichlen’s Zucchini “Burnt Ends” with herb butter and lemon is a no-brainer. Thin zucchini ribbons are woven onto skewers, with a hefty dousing of herbed butter, and are grilled to perfection — this recipe transforms the somewhat boring veggie into a hard-to-resist side dish.
Brussels Sprout, Bacon, and Date Kebabs with honey-sage butter
Brussels sprouts, bacon, dates, and honey-sage butter unite for some killer kebabs from Steven Raichlen’s latest cookbook, How to Grill Vegetables. Who would have thought threading these bold-flavored ingredients together would be SO good? It’s a perfect, unlikely combination that just works.