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There are no articles currently tagged as relating to the term "Grilling".


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 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 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.


Boston Bean Dogs

When it comes to topping hot dogs, why should ketchup or mustard be all there is to choose from? These recipes prove that practically all of the world can be your hot dog topper. Boston Bean Dogs take inspiration from the classic New England dish. Much like canned pork and beans, these sweet and tangy beans complement the salty, savory dogs.

Spicy Mustard Dogs with Sweet & Tangy Pickle Relish

Take your tailgate or summer party up a notch with these Spicy Mustard Dogs with sweet & tangy pickle relish. But keeping things classic doesn’t mean you have to grab the jarred stuff from the door of your refrigerator. Instead, make your own mustard and relish to top your grilled hot dogs. These traditional condiments are easy to make, and they taste so much better and fresher than anything you can buy.

Honey Mustard Chicken & Peaches

Honey mustard and chicken are a classic pairing, but add in fresh peaches and cucumbers and you have a refreshing, light lunch or dinner.

Grilled Game Hens with Rosemary Paste

Game hens are literally rock-hard when you buy them because they’re typically sold frozen. This makes them convenient for having on hand, but does require a little bit of planning ahead. To thaw, soak them in cold water for a couple of hours, or refrigerate frozen hens for a day or two.

Put the thawed game hens to good use in this recipe for juicy grilled chicken that involves a simple paste. Full of rosemary, garlic, and lemon juice, this fragrant paste sings with flavor. For the best results, really work the paste into the hens, then marinate them in the refrigerator at least an hour, or up to overnight, before grilling.

Nacho Dogs with Pico de Gallo & Chipotle Sour Cream

To keep the grilling party going, give these Nacho Dogs a try. With a quick pico de gallo and a chipotle sour cream, all you need is a smattering of fixin’s to choose from to complete these dogs. Similar to a platter of nachos, the toppings are the big deal. Add as little or as many as you like.

Bloody Mary Dogs with Seasoned Buns & Horseradish Ketchup

If you’re a fan of Bloody Marys, this unique Bloody Mary Dog is for you. With horseradish ketchup, dill pickles, olives, and seasoned buns, you won’t find this dog at the ballpark. Even better, the recipe is quick and easy — it can go from grill to table in 15 minutes.

Kimchi Dogs with Spicy Ketchup & Mayo

Nothing says summer more than a grilled hot dog or two. When it comes to topping hot dogs, why should ketchup or mustard be all there is to choose from? Turn up the fun with a Kimchi Dog. Swap sauerkraut for spicy homemade kimchi — it’s just perfect for people who crave Korean flavor and heat.

Planked Cheeseburgers with Special Sauce

While cooking salmon on planks is already popular, other fatty cuts of meat yield equally great results. And the benefits are numerous — it’s fairly simple, impressive, versatile, and most of all, really flavorful. Cooking burgers over cedar planks gives the meat amazing flavor and infuses every bite with subtle smoke. The special sauce — with mayonnaise, ketchup, relish and mustard — really takes these cheeseburgers over the top.

Swordfish Kebabs with Garlic Parsley Sauce

With an abundance of fresh vegetables alongside lean protein, kebabs are a healthy way to enjoy the charred goodness of grilling. These skewers with large pieces of tender swordfish, zucchini ribbons, and baby potatoes, are served with a vibrant green herb sauce. For the most sustainable choice, and according to SeafoodWatch.org, look for swordfish caught in the Atlantic using harpoons, handlines, or hand-operated pole-and-lines.

Korean Shrimp Skewers with Honey-Gochujang Sauce

Where there are appetizers there must be something on a stick. And these Korean shrimp skewers are even more delicious than they look. This sweet and spicy sauce is so jam-packed with flavor, too, you’ll likely use it not only for this shrimp, but other grilled meats, seafood, and veggies. The biggest thing to keep in mind when making these skewers is the size of shrimp you use. Shrimp are sized according to how many make up a pound. For instance, 16/20 means there are 16–20 shrimp per pound. This size is often labeled as extra jumbo, but terminology varies depending on packaging, so be sure to look for the number. For this recipe, we opted to use 16/20 because they offer a hearty portion and take a bit longer to cook, which lowers the risk of overcooking them on the grill.

Planked Pork Chops with Strawberry BBQ Sauce

Plank cooking isn’t just for salmon. Smoky flavor is within reach when you smolder planks on your grill to infuse all types of meat with the taste and aroma of wood and smoke. This recipe planks thick-cut pork chops, smothered in a sweet-and-spicy strawberry BBQ sauce. Forget about using a commercial brand of barbecue sauce here. Instead, make this homemade BBQ sauce — it’s so simple, and so good, it may become your new go-to favorite.

Grilled Lobster Tails with Cilantro-Mint Butter

Grilling is a great way to cook lobster. This dry-heat method intensifies lobster’s natural sweetness while adding a little smokiness. After grilling the tails, slather on the herb-lime butter for just the right amount of freshness.