Grilled Shrimp and Vegetable Kebabs for Two
Published September 1, 2016.
Can shrimp and vegetables ever achieve perfection on a single skewer?
Grilled Shrimp and Vegetable Kebabs
Published September 1, 2016.
Can shrimp and vegetables ever achieve perfection on a single skewer?
Grilled Pizza
Published July 1, 2016.
After weeks of making burnt, puffy pies, we learned that the keys to crisp-tender, lightly charred pizza from the grill are quite simple: a strategic setup and a glug of oil.
Grilled Frozen Steaks with Arugula and Parmesan
Published July 1, 2016.
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.
Grilled Frozen Steaks
Published July 1, 2016.
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.
Paella on the Grill
Published July 1, 2016.
A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully caramelized crust, but it can make evenly cooking the other elements a challenge.
Grilled Onions with Balsamic Vinaigrette
Published July 1, 2016.
We wanted grilled onions that were worthy of being a stand-alone side dish.
Grill-Roasted Beef Tenderloin
Published May 1, 2016.
To deliver great grill flavor to beef tenderloin, we had to upend the most commonly held notion about the source of that flavor.
Sweet and Tangy Barbecue Sauce
Published September 1, 2015.
Serve with our Sweet and Tangy Grilled Country-Style Pork Ribs.
Sweet and Tangy Grilled Country-Style Pork Ribs
Published September 1, 2015.
Though not true ribs, this lesser-known cut pairs the rich flavor of ribs with the quick cooking of a chop.
Grilled Whole Trout with Marjoram and Lemon
Published July 1, 2015.
Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect complement to its mild-tasting meat. The only problem? Getting it off the grill in one piece.
Ultimate Charcoal-Grilled Steaks
Published July 1, 2015.
The secret to delivering a charcoal-grilled steak with a killer crust and perfectly cooked meat from edge to edge? Keep the coals in the chimney.
Peri Peri Grilled Chicken
Published July 1, 2015.
The key to making this spicy African dish is to treat it like classic barbecued chicken—but give it kick.
Grilled Whole Trout with Orange and Fennel
Published July 1, 2015.
Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect complement to its mild-tasting meat. The only problem? Getting it off the grill in one piece.
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 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 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 Barbecue Glaze
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.
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.
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.
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 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.
