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.

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?

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.

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?

Grill Cookware

Published July 1, 2009.

Grill cookware promises to make it easier to grill small chunks of food so they don't fall into the fire. But can it give you the same results as grilling directly on the grates?

Boning a Turkey Breast

Published July 1, 2009.

With a boning knife or a chef’s knife, it's easy to get two boneless skinless turkey breast halves out of a whole breast.

Grill-Roasted Boneless Turkey Breast

Published July 1, 2009.

Notoriously dry turkey breast is tricky enough to roast indoors using the oven. So how do you keep it moist and tender on the grill?

Grilled Stuffed Flank Steak

Published July 1, 2009.

These pinwheels of stuffed steak are in butcher cases everywhere. But juicy, smoky meat with a filling that stays put required making them ourselves.

Best Grill-Smoked Pork Chops

Published July 1, 2009.

To achieve juicy glazed pork infused with deep smoky flavor without a smoker, we couldn't let the chops lie down on the job.

Grilled Vegetables

Published May 1, 2009.

We paired up vegetables that cooked at similar rates to ensure perfectly grilled mixed vegetables every time.

Using Bricks for Italian-Style Grilled Chicken

Published May 1, 2009.

Weighing the butterflied chicken down with bricks wrapped in aluminum foil helps maximize flavorful browning and produces ultra-crisp skin.

Gas-Grilled Salmon Fillets

Published May 1, 2009.

It’s not the seasoning or the cooking that’s confounding. It’s getting the fish off the grill in one piece.

Grilled Beef Teriyaki

Published May 1, 2009.

Here's how to bring the sweet and salty flavor of grilled steak teriyaki out of the restaurant and into your backyard.

Italian-Style Grilled Chicken

Published May 1, 2009.

What do a pair of bricks have to do with juicy, crisp-skinned chicken?

Preparing Vegetables for Grilling

Published May 1, 2009.

Preparing vegetables for the grill is all about maximizing the surface area to increase flavorful browning.

Grilled Rack of Lamb

Published September 1, 2008.

At nearly $20 a pound, rack of lamb had better be good. What's the key to achieving the rich crust and pink interior that make the most of this prime piece of meat?

Lighting Charcoal

Published July 1, 2008.

Lighting fluid can impart harsh, acrid flavors to food. What's the best way to light charcoal so you can maximize the flavor of your grilled food?

Cleaning the Grill Grate

Published July 1, 2008.

Cleaning the grill grate is critical if you don't want your food to stick to the bars. The secret relies on heat, a good grill brush, and vegetable oil.

Grilled Bone-In Chicken Breasts

Published July 1, 2008.

The key to avoiding the charred skin and dried-out meat that plague most grilled chicken breasts is all in how you set up the fire.

Grilled Sausages

Published July 1, 2008.

This classic pairing sounds tailor-made for the grill, but the reality is often crunchy, charred onions and dry sausages.

Grilled Porterhouse or T-Bone Steaks

Published May 1, 2008.

At $25 per steak, charring a rich T-bone is unacceptable. To avoid this common outcome and achieve grilled steak perfection, we look to a Florentine prototype.

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