Grilled Pork Kebabs with Hoisin and Five-Spice

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Grilled Pork Kebabs with Hoisin and Five-Spice

Grilled Pork Kebabs with Hoisin and Five-Spice for Two

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Grilled Pork Kebabs with Barbecue Glaze for Two

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Grilled Pork Kebabs with Sweet Sriracha Glaze

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Grilled Pork Kebabs with Sweet Sriracha Glaze

Grilled Pork Kebabs with Barbecue Glaze

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Grilled Pork Kebabs with Barbecue Glaze

Grilled Pork Kebabs with Sweet Sriracha Glaze for Two

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Mexican-Style Grilled Steak (Carne Asada)

Published September 1, 2014.

Superthin, well-charred steaks define this Mexican favorite. To deliver maximum char as well as tender meat, we created an unusual grill setup.

Mexican-Style Grilled Steak (Carne Asada)

Tender, Juicy Grilled Burgers

Published July 1, 2014.

Preground chuck patties may be easy to throw on the grill, but if you want ultrabeefy, tender, juicy burgers, start with steak tips—and open the freezer.

Tender, Juicy Grilled Burgers

Smoky Pulled Pork on a Gas Grill

Published July 1, 2014.

We’ve always believed that a gas grill just can’t match charcoal when it comes to flavor. But after months of testing, our gas-grilled pulled pork didn’t just match charcoal—it beat it.

Smoky Pulled Pork on a Gas Grill

Grilled Chicken Souvlaki

Published July 1, 2014.

Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks of good souvlaki. They’re also the hardest traits to get right.

Grilled Chicken Souvlaki

Grilled Chicken Souvlaki for Two

Published July 1, 2014.

Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks of good souvlaki. They’re also the hardest traits to get right.

Grilled Chicken Souvlaki for Two

Garlic-Lime Grilled Pork Tenderloin Steaks

Published May 1, 2014.

When grilling delicate pork tenderloin, the best approach is to treat it roughly.

Garlic-Lime Grilled Pork Tenderloin Steaks

Spicy Orange-Ginger Grilled Pork Tenderloin Steaks

Published May 1, 2014.

When grilling delicate pork tenderloin, the best approach is to treat it roughly.

Spicy Orange-Ginger Grilled Pork Tenderloin Steaks

Garlic-Lime Grilled Pork Tenderloin Steaks for Two

Published May 1, 2014.

When grilling delicate pork tenderloin, the best approach is to treat it roughly.

Garlic-Lime Grilled Pork Tenderloin Steaks for Two

Roasted Cornish Game Hens for Two

Published May 1, 2014.

Getting crispy skin on a roast bird that spends an hour in the oven is challenging enough. What do you do with one that cooks in just 20 minutes?

New Mexican Chile Rub

Published May 1, 2014.

By grinding our own spices, instead of using store-bought ground spices, we created a rub with much deeper flavor.

Lemon-Thyme Grilled Pork Tenderloin Steaks

Published May 1, 2014.

When grilling delicate pork tenderloin, the best approach is to treat it roughly.

Lemon-Thyme Grilled Pork Tenderloin Steaks

Shallot-Herb Butter

Published May 1, 2014.

A good compound butter recipe offers a simple way to dress up grilled meats.

Grilled Glazed Boneless, Skinless Chicken Breasts

Published September 1, 2013.

Without skin or bone, this lean cut cooks so quickly that it’s almost impossible to get it to taste both grilled and glazed. An unusual ingredient came to the rescue.

Grilled Glazed Boneless, Skinless Chicken Breasts

Grilled Corn with Flavored Butter

Published September 1, 2013.

To infuse corn with summer flavors, some of the cooking needs to happen off the fire.

Grilled Corn with Flavored Butter

Sweet and Tangy Barbecued Chicken

Published July 1, 2013.

We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, goopy sauce. By applying some barbecue know-how, surely we could do better.

Sweet and Tangy Barbecued Chicken

Grilled Lamb Kofte

Published July 1, 2013.

In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed with lots of spices and fresh herbs. Our challenge: To get their sausagelike texture just right.

Grilled Lamb Kofte

Grilled Glazed Pork Tenderloin Roast

Published July 1, 2013.

Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a tapered shape that cooks unevenly—required some rough treatment.

Grilled Glazed Pork Tenderloin Roast

Tunisian-Style Grilled Vegetables (Mechouia)

Published July 1, 2013.

The North African flavors lured us in; we just had to perfect the grilling method.

Tunisian-Style Grilled Vegetables (Mechouia)

Grilled Beef Kofte

Published July 1, 2013.

In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed with lots of spices and fresh herbs. Our challenge: To get their sausagelike texture just right.

Grilled Beef Kofte
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