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Grilling


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'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.

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.

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.

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.


Recipes

Grilled Pork Tenderloin with Scallion-Cilantro Sauce

Pork tenderloin is one of those easy-to-work-with proteins that cooks in a snap, goes great with lots of flavors, and is very tender. All it needs is a little time on the grill and a super-fresh zesty sauce made with scallions, cilantro, and jalapeños.

Jalapeno Popper Burgers

Jalapeño poppers are always a hit, and so are burgers, so why not combine them? Stuff burgers with a cheesy, jalapeño filling, slather sweet brioche buns with a spicy aioli, then serve them with bacon, pickled jalapeños, and the usual burger suspects. You’ll think you’ve died and gone to cheeseburger heaven. If you love jalapeño poppers, you’re going to love these burgers. But if you’re sensitive to heat and are on the fence, look for mild pickled jalapeños.

Baba Ganoush

Similar to hummus, baba ganoush is just as delicious and popular on any Mediterranean mezze platter. But this dip is all about eggplant. Known for its smoky flavor, baba ganoush is made from the flesh of deeply charred eggplant. After grilling it, drain the eggplant in a salad spinner to remove excess liquid. This way the flavor of the dip is concentrated. Then a quick buzz in a food processor with tahini, lemon juice, and garlic yields a smooth and creamy dip like none other.

Base Grilled Pizza

Pizza from the oven is universally loved, but grilling pizza? You bet! Not only do you keep from heating up your kitchen, the high heat of the grill delivers a super-crisp crust with signature smoky flavor. And, since this dough recipe yields four balls, everyone has a chance to weigh in on their favorite toppings.

The key to grilling pizza and keeping it stress-free is being prepared. You need to make the dough in advance, and the second rising can even be done in the fridge overnight. Then, while the dough is rising, prep all of the toppings. Just remember, the toppings should be cut small enough to allow for even coverage. Then, measure your toppings out before heading to the grill so you don’t overload your pizza. Plus, since the pizzas grill very quickly, you want to be ready to go.

After rolling out each dough (very thinly for the crispiest pizza), place each on a baking sheet in the freezer as you roll out the next, separating them with parchment. To keep the pizzas coming off the grill in a timely fashion, pregrill the doughs. That’s right, just grill one side of each dough.

Follow the variations, or think outside the pizza box and come up with your own toppings. Just be sure to top the crusts lightly — too many can sog out the crust. As one pizza comes off the grill, grab a slice then get in line to grill the next one!

Grilled Fruit Salad with Grilled Pound Cake

No gathering is complete without some sort of fruit salad. But for this one, put your grill to work. With the sweet-and-sour honey-lime dressing, this will be a real crowd-pleaser. And, forget the marshmallows and coconut. Serve this fruit salad over grilled pound cake for something that’s akin to a fruit panzanella or grilled fruit shortcake. No matter what you call it, you won’t be able to put your fork down.

Grilled Chicken Thighs with Sambal Marinade

Indonesia lies in the Indian and Pacific oceans and is comprised of thousands of islands, such as Bali and Java. Its food is truly alive with spices, a seductive union of Southeast Asian and Indian cuisines, the result being nothing short of phenomenal. And while the idea of cooking an Indonesian meal might sound daunting, this menu keeps things super simple, with easy-to-find, familiar ingredients.

A sweet and spicy sambal oelek marinade greatly enhances the flavor of this grilled chicken, and produces a delicious char. Make sure to serve over Coconut Rice to soak up all the juices and sauce.

Teriyaki Turkey Burgers with Grilled Pineapple

These Teriyaki Turkey Burgers with grilled pineapple are the perfect seasonal addition to your summer menu. These burgers are moist, flavorful, come together quickly, and only use a handful of ingredients. Make sure to give them a try, because you might find yourself adding them to your grilling rotation. If your impression of turkey burgers is that they‘re too dry, these moist and flavorful patties will change your tune. You’ll gobble them up in no time.

Grilled Chicken with Piri Piri Sauce

While a trip to Portugal might not be feasible, enjoying its food is. Because of where it’s located, Portuguese cuisine is an exciting blend of Mediterranean and African influences.

As popular as ketchup is in the U.S., piri piri sauce is Portugal’s ubiquitous condiment. The Portuguese, who colonized Mozambique in the 16th century, took their love of a local African chile, called piri piri (which means pepper pepper in Swahili) to Portugal and used it to create the sauce. Unlike many other hot sauces, piri piri delivers as much flavor as it does heat. And though authentic piri piri chiles are hard to come by, it’s easy enough to reproduce the sauce by using common everyday ingredients.

Piri piri is a great sauce to pair with mild chicken. Use some of the sauce to marinate the chicken, then grill it, douse it with more piri piri, and it becomes finger lickin’ good.