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.

Grilled Fish Tacos

Published September 1, 2014.

For a fish taco that doesn’t require the mess of deep frying, we turned to the grill.

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.

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.

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 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 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.

Tunisian-Style Grilled Vegetables

Published July 1, 2013.

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

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.

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 Lemon Chicken with Rosemary

Published May 1, 2013.

Throw a whole chicken on the grill and you’re bound to end up with unevenly cooked meat and skin that’s charred from flare-ups. So why not strip away those problems?

Grilled Glazed Baby Back Ribs

Published May 1, 2013.

Boiling ribs before putting them on the grill is a surefire way to quickly tenderize their tough meat. If only that method didn’t also leach away flavor.

Charcoal Grills

Published May 1, 2013.

We’ve happily made do with Weber’s basic kettle for years. But would newer, more tricked-out charcoal cookers be worth the upgrade?

Juicy Grilled Turkey Burgers

Published July 1, 2012.

Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. We made more than 200 burgers to figure out a better way.

Smoked Chicken

Published July 1, 2011.

Surprisingly, the trick to perfecting smoke flavor isn’t getting the wood to smolder for as long as possible. It’s just the opposite: knowing when to let it burn out.

Thai Grilled-Beef Salad

Published July 1, 2011.

Our goal was to look no further than the supermarket to replicate this salad’s complex range of flavors and textures. Along the way, we learned a neat trick for grilling meat.

Grilled Stuffed Pork Tenderloin

Published July 1, 2011.

A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

Pub-Style Burgers

Published May 1, 2011.

Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.

Grill-Roasted Bone-In Pork Rib Roast

Published May 1, 2011.

A boneless pork roast sure is convenient. But is something important lost when those bones are cut away? We went out to the grill (and into the lab) to find out.

Grilled Barbecued Chicken Kebabs

Published May 1, 2011.

Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance on a fiery grill. But what if the chicken gets a little help from a pig?

Charcoal-Grilled Beef Kebabs with Lemon and Rosemary Marinade

Published September 1, 2010.

For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade and the typical grill setup would have to go.

Memphis-Style Barbecued Spareribs

Published July 1, 2010.

Memphis pit masters pride themselves on pork ribs with dark, crusty bark and distinctive chew. We wanted the same bragging rights from our own backyard.

Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette

Published May 1, 2010.

Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?

Inexpensive Charcoal-Grill-Roasted Beef with Garlic and Rosemary

Published May 1, 2010.

Grill-roasting seems like an easy way to flavor a less-than-perfect cut of beef. But not if the roast comes out chewy and dry.

Mexican-Style Charcoal-Grilled Corn

Published September 1, 2009.

Mexican street vendors add kick to grilled corn by slathering it with a creamy, spicy sauce. Could we deliver authentic south-of-the-border flavor from our own backyard?

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