Whether you use a charcoal or gas grill, our 64-page special double issue will get you grilling, barbecuing, and grill-roasting with confidence. It contains more than three-dozen of our best outdoor recipes, including side dishes and marinades. It makes party planning simple, whether you're hosting a family cookout for four or a Fourth of July blow-out for forty.

Also includes a dozen clever grilling quick tips (use a large lettuce leaf as an impromptu basting brush for meats on the grill) a 2-page guide to grilling basics, and our top choices for related ingredients and equipment.

Featured recipes include:

Beef:
Grilled Beef Kebabs, Grilled Drunken Steak, Texas Barbecued Beef Ribs

Pork:
Ultra-SpicyBarbecued Baby Back Ribs, Best Grill-Smoked Pork Chops, Grilled Pork Loin with Apple-Cranberry Filling

Poultry:
Classic Barbecued Chicken, Tex-Mex Grilled Stuffed Chicken Breasts, Grilled Chicken Fajitas

Seafood:
Grilled Lemon Shrimp, New England Clambake, Grilled Swordfish Steaks

Vegetables and Side Dishes
Barbecued Baked Beans, Beer-Battered Onion Rings, Ranch Potato Salad, Cajun Coleslaw