Grilling & Barbecue
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Grilled Cauliflower
Char, caramelization, and smoke bring new dimension to this versatile vegetable.
Grill-Smoked Herb-Rubbed Flat-Iron Steaks
Adding a packet of wood chips to the grill can take an inexpensive steak to the
next level. But there’s a fine line between perfection and going up in smoke.
Thai Grilled Cornish Hens with Chili Dipping Sauce (Gai Yang)
You don’t need a well-stocked Asian pantry or specialty equipment to make this street-food classic. Just a low fire, a bold marinade, and Cornish hens.
Grilled Spice-Rubbed Chicken Drumsticks
When grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.
Jerk-Style Spice Rub
When grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.
Barbecue Spice Rub
When grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.
Ras el Hanout Spice Rub
When grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.
Grilled Pork Tenderloin with Grilled Tomato-Ginger Salsa
For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.
Grilled Pork Tenderloin with Grilled Pineapple-Red Onion Salsa
For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.
Grilled Pork Tenderloin with Grilled Tomatillo Salsa
For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.
Grilled Shrimp and Vegetable Kebabs for Two
Can shrimp and vegetables ever achieve perfection on a single skewer?
Grilled Shrimp and Vegetable Kebabs
Can shrimp and vegetables ever achieve perfection on a single skewer?
Grilled Frozen Steaks with Arugula and Parmesan
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.
Paella on the Grill
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 Pizza
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 …
Grilled Frozen Steaks
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.
Grilled Onions with Balsamic Vinaigrette
We wanted grilled onions that were worthy of being a stand-alone side dish.
Grill-Roasted Beef Tenderloin
To deliver great grill flavor to beef tenderloin, we had to upend
the most commonly held notion about the source of that flavor.
Grilled Whole Trout with Lime and Coriander
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…
Grilled Whole Trout with Orange and Fennel
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…
Grilled Whole Trout with Marjoram and Lemon
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…
Ultimate Charcoal-Grilled Steaks
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
The key to making this spicy African dish is to treat it like classic barbecued chicken—but give it kick.
Grilled Pork Kebabs with Sweet Sriracha Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Grilled Pork Kebabs with Sweet Sriracha Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Grilled Pork Kebabs with Barbecue Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Grilled Pork Kebabs with Barbecue Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Grilled Pork Kebabs with Hoisin and Five-Spice for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Grilled Pork Kebabs with Hoisin and Five-Spice
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Mexican-Style Grilled Steak (Carne Asada)
Superthin, well-charred steaks define this Mexican favorite. To deliver maximum char as well as tender meat, we created an unusual grill setup.
Grilled Chicken Souvlaki for Two
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
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.
Smoky Pulled Pork on a Gas Grill
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 m…
Tender, Juicy Grilled Burgers
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.
New Mexican Chile Rub
By grinding our own spices, instead of using store-bought ground spices, we created a rub with much deeper flavor.
Shallot-Herb Butter
A good compound butter recipe offers a simple way to dress up grilled meats.