When warm weather comes around, it’s time to start grilling! Whether you’re a grill master or just purchased your first one, there’s something so satisfying about firing up the grill and enjoying a char-kissed meal.
To make this the most successful grilling season yet, we rounded up all of our need-to-know grilling information—from grill types and cleaning to irresistible recipes—in one convenient grilling guide. Keep reading to get tips and tricks from our Test Kitchen experts.
Grilling 101
Types of Grills
From basic charcoal to an automated wood pellet grill, there’s a whole range of grills you can purchase, with enthusiasts in each camp. When choosing between the types of grills, find one that matches your cooking style. Consider aspects like price, fuel type, the space you have available and the flavor each can impart.
Charcoal Grills
When you think of an old-school grill, you’re probably picturing a charcoal grill. They tend to be durable, round or rectangular grills that burn different types of charcoal which then heat the grill. Since the fuel needs to be burned down before food is added, using a charcoal grill will add to your total cooking time. On the plus side, the charcoal gives food a wonderful smoky flavor that just can’t be beat. These grills are usually on the smaller side, so they’re great for grilling wings, hot dogs and sausages, veggies and smaller cuts of meat.
Gas Grills
These large grills are fueled by a separate tank of propane or line of natural gas. Because of this, gas grills are incredibly easy to use. Simply open the gas line, ignite, let the grates heat up for about 15 minutes and you’re ready to start cooking. Although they don’t impart as much smoky flavor to foods, gas grills are still a great option for everyday cooking. If you’re on the fence, we’ve broken down the differences between charcoal vs. gas grills.
Smokers
If you’re a home grilling pro, a smoker is the perfect way to take your grilling to the next level. These grills cook food at a low temperature over a long period of time to create a rich, smoky flavor that varies depending on the type of wood used. Smokers are a favorite of professional grill masters and barbecue restaurants, and can be more pricey.
Wood Pellet Grills
For those who love the flavor of a smoker but don’t want to watch their grill for hours on end, a wood pellet grill is an excellent compromise. It’s an electric grill that is programmed to release wood pellets (a byproduct of wood manufacturing) into a firepot, which creates smoke. This grill is almost completely hands-free and is a good choice for novice grillers. Since they’re a newer type of grill, wood pellet grills and wood pellets can be a bit more expensive or harder to find.
Electric Grills
There are two main types of electric grills: outdoor and indoor. Aside from wood pellet grills, outdoor electric grills are slightly smaller versions of gas grills that plug into an outdoor outlet. These grills work well for those with balconies or small backyards.
Indoor electric grills are small, countertop appliances that either fold to cook food from both sides or are flat and have a lid. Because of their small size, they’re best for cooking one to four portions at a time.
While electric grills are easy to use and clean, they aren’t the best for cooking large cuts of meat, like brisket or pork shoulder. If you’re deciding whether this grill is right for you, check out our comparison guide to indoor vs. outdoor grills.
Portable Grills
If you’re big on cooking while camping, tailgating or hanging out at the beach, a portable grill is for you. Most are powered by a small propane tank, but there are some that use charcoal. These small grills tend to be the most inexpensive and are usually under $80.
Want to make the most of the great outdoors? Our friends at Family Handyman have brought together a complete guide to camping with tips for everything from backyard glamping to restoring a vintage 1972 Avion Camper.
Types of Grill Grates
In addition to the range of grills, there are also several different kinds of grill grates. These are the most popular:
- Stainless Steel: These shiny silver grates are usually the type of grate that comes with a grill. They’re relatively durable, inexpensive and are incredibly easy to clean.
- Cast Iron: Just like your cast-iron skillet, these grill grates are slow to heat but retain that heat very well. Because they get so hot, cast-iron grill grates are awesome at achieving grill marks on just about anything and easy release foods when properly seasoned.
- Porcelain-Coated: The grates are typically steel, cast-iron or wire grates that are coated in a layer of porcelain. This layer makes the grates nonstick and very easy to cook with. The only downside is that porcelain can be a little delicate and tricky to clean, so you should always refer to the instruction manual for best practices.
Grilling Recipes
Believe us when we say that almost anything can be grilled. While you may find grilled chicken, steak, pork or burgers at your average cookout, grills can do so much more. Some of our favorite unexpected grilling recipes include fresh fruits, french toast and cobbler. If you can cook it, you can grill it!
Grilled main dishes are a go-to when it comes to summer. Beyond fall-off-the-bone grilled ribs and creative kabob recipes, use the warm summer months to grill up pizza, whole chickens and tender seafood.
Test Kitchen tip: If your meats aren’t lifting easily from the grill grate, let them be! Once a nice sear (and grill mark) has formed, your food will lift like a breeze.
Make sure you save room on your grill for some grilled side dishes, too. Use aluminum foil to help keep smaller foods, like asparagus, chopped onions or mushrooms, from falling through the grates. And if you’re ending up with scorched or raw veggies, read up on our tips for grilling vegetables.
Of course, you don’t have to wait for dinner to turn your grill on. Grilled appetizers are some of the best ways to start a meal. From grilled romaine for a smoky salad to grilled avocado guacamole, the smoky flavor a sizzlin’ hot grill imparts can really upgrade your apps.
Not to mention, grilled desserts are worth experimenting with, too. Stone fruit like peaches and plums hold up well to a grill’s heat and caramelize beautifully. Or try grilling bananas with this recipe for grilled banana brownie sundaes.
You can even use the grill to cook up breakfast recipes, like hearty potato packets and scrambled eggs. A camper’s dream!
Test Kitchen tip: Take your smoothie to the next level by grilling your fruit. Just toss some fruit on the grill after you’re done cooking your meal, pop it in the fridge and then add it into your blender. You can also use grilled fruit in this grilled peach and pineapple sangria. Yum!
Want even more grilling ideas? Check out our top 100 grilling recipes.
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Santa Maria Roast Beef
A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious the first and second time around, piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
Easy Grilled Corn with Chipotle-Lime Butter
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled Steak Tacos
Spicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite! —Michael Compean, Los Angeles, California
Grilled Fruit Phyllo Tart
This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loves the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
California Burger Wraps
I love the way these fresh flavors blend together. It's a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. —Rachelle McCalla, Batesville, Arkansas
Bratwurst and Chicken Kabobs
I made these lively chicken kabobs as a thank-you gift while visiting my relatives in Norway They loved eating them almost as much as I loved cooking for them! If you prefer less heat in the chutney, you can use honey in place of pepper jelly. Also, any variety of vegetables will work with these. —Anna Davis, Springfield, Missouri
Grilled Bruschetta
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan Herb or basil-infused olive oil for this. But, it's great with just plain olive oil too. —Brittany Allyn, Mesa, Arizona
Big John's Chili-Rubbed Ribs
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida
Cajun Grilled Shrimp
The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top—that makes them taste extra bright and delicious. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Grilled Chicken Ranch Burgers
This is one of the most fantastic, flavorful burgers I've ever made. Ranch is a favorite in dips and dressings, and believe me, it doesn't disappoint in these burgers, either! —Kari Shifflett, Lake Mills, Iowa
Grilled Pork and Poblano Peppers
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Grilled Lobster Tails
I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. —Katie Rush, Kansas City, Missouri
Grilled Stone Fruits with Balsamic Syrup
Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
Grilled Pattypans
Just a few minutes and a handful of ingredients are all you’ll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled Pork Tenderloin with Cherry Salsa Mole
The combination of pork and cherries has long been a favorite of mine. The hint of spice and chocolate in the salsa mole makes the combination even more special. —Roxanne Chan, Albany, California
Grilled Veggie Pizza
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
Lime and Dill Chimichurri Shrimp
Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
Spiced Grilled Chicken with Cilantro Butter
The spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. —Taste of Home Test Kitchen
Easy Grilled Squash
This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. —Esther Horst, Monterey, Tennessee
Steak Sandwich Kabobs
Skewers with seasoned steak, bread and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs. —Taste of Home Test Kitchen
Grilled Basil Chicken and Tomatoes
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
Grilled Angel Food Cake with Strawberries
One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine
Lemony Shrimp & Tomatoes
I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Grilled Huli Huli Chicken
I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Tacos on a Stick
Teens like assembling these creative kabobs almost as much as they like devouring them. The whole family is sure to love the sensational Southwestern flavor of this twist on beef shish kabobs. —Dixie Terry, Goreville, Illinois
Mango & Grilled Chicken Salad
We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. —Sherry Little, Sherwood, Arkansas
Beef Suya
My Nigerian brother-in-law introduced me to beef suya, a very spicy street food that's popular in western Africa. I was intrigued when I found out the spice rub is made from ground peanuts and a blend of different seasonings. After lots of experimenting, I came up with my own version. —Elena Iorga, Helena, Montana
Grilled Vegetable Platter
The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. —Heidi Hall, North St. Paul, Minnesota
Corn on the Cob with Lemon-Pepper Butter
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas
Cola Burgers
A friend who's an excellent cook shared this hamburger recipe with me, and it has since become a family favorite. The unusual combination of cola and French salad dressing added to the ground beef gives it fabulous flavor. The mixture is also used as a basting sauce on the moist burgers. -Melva Baumer, Millmont, Pennsylvania
Grilled Honey Balsamic-Glazed Fruit
One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
Easy Marinated Grilled Flank Steak
Friends shared this three-ingredient marinade years ago, and it’s been a favorite since. Serve this steak with salad and grilled potatoes for a quick meal.
Barbecued Chicken Pizzas
So fast and so easy with refrigerated pizza crust, these saucy, smoky pizzas make quick fans with their rustic, hot-off-the-grill flavor. They're perfect for impromptu cookouts and summer dinners on the patio. —Alicia Trevithick, Temecula, California
Grilled Chicken and Mango Skewers
This tantalizing recipe was inspired by charbroiled chicken skewers I ate while strolling along Calle Ocho in Miami on Sunday afternoons. I like to garnish mine with sesame seeds. —Wolfgang Hanau, West Palm Beach, Florida
Fresh Artichokes with Lemon-Yogurt Dip
Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. —Jill Haapaniemi, Brooklyn, New York
Grilled Peach, Rice & Arugula Salad
This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas
Hawaiian Beef Sliders
Sweet and savory with just a hint of heat, these dynamite burgers are packed with flavor. Pineapple and bacon may sound like an unusual combination, but you'll find they're the perfect match. —Mary E. Relyea, Canastota, New York
Ginger Salmon with Cucumber Lime Sauce
Lime with ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. —Noelle Myers, Grand Forks, North Dakota
Beef and Blue Cheese Penne with Pesto
Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it’s as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. —Frances Pietsch, Flower Mound, Texas
Grilled Figgy Pies
Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island
Key West Flank Steak
My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota
Bacon & Swiss Chicken Sandwiches
I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska
Cola Hot Wings
These delectable wings are so easy to make, and they offer year-round versatility, from summer cookouts to autumn tailgates. My husband likes them so much he'll stand out in the snow to grill them! —Lisa Linville, Randolph, Nebraska
Grilled Brussels Sprouts
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Cake & Berry Campfire Cobbler
This warm cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
Chicken Skewers with Cool Avocado Sauce
I’m always looking for lighter recipes to take on tailgate outings—and this one works fabulously for grilling. Just whip up the marinade, add the chicken and take it along to the pregame festivities. —Veronica Callaghan, Glastonbury, Connecticut
California Burger Bowls
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
Grilled Sausage-Basil Pizzas
These easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. —Lisa Speer, Palm Beach, Florida
Grilled Jerk Shrimp Orzo Salad
The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, Florida
Tarragon Asparagus
I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. —Sue Gronholz, Beaver Dam, Wisconsin
Grilled Spinach Feta Burgers
Turkey burgers have their fans, but we prefer burgers of ground beef, spinach and feta. We serve them on toasted buns with lettuce, tomato and tzatziki. —Susan Stetzel, Gainesville, New York
Honey Chipotle Ribs
Nothing's better than having a sauce with the perfect consistency for slathering. Here's one that'll ensure a lip-smacking feast. Make the sauce up to a week ahead. —Caitlin Hawes, Westwood, Massachusetts
Stuffed Grilled Zucchini
Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. —Nancy Zimmerman, Cape May Court House, New Jersey
Grilled Vegetable Orzo Salad
Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. —Danielle Miller, Westfield, Indiana
Herbed Butternut Squash
This is just one of many ways I prepare butternut squash for my two girls. It’s a winter staple in our house. —Jenn Tidwell, Fair Oaks, California
Tomato, Avocado and Grilled Corn Salad
With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida
Sweet Sriracha Wings
Serve my fiery hot wings on game day or any time friends and family gather. If you don’t like a ton of sweetness, add the honey slowly and taste as you go. —Logan Holser, Clarkston, Michigan
Cilantro Lime Shrimp
A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
Beef 'n' Pork Burgers
The combination of meats is the secret behind these beef and pork burgers. They're ideal for summer grilling, and everyone loves them. Plus, you can easily double or triple the recipe for large get-togethers. —Sharon Adamczyk, Wind Lake, Wisconsin
Honey-Mustard Brats
Our honey mustard glaze gives every bite of these brats a sweet and punchy flavor. Everyone who tries them agrees they're delicious. —Lily Julow, Lawrenceville, Georgia
Bruschetta from the Grill
Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. —Mary Nafis, Chino, California
Lemon Garlic Mushrooms
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Jalapeno Popper Mexican Street Corn
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Crab & Shrimp Stuffed Sole
The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois
Flank Steak with Cilantro Salsa Verde
Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
Grilled Pork with Pear Salsa
My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. —Suzan Ward, Coeur d'Alene, Idaho
Grilled Sweet Onions
These onions are so delicious, we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. —Mary Bilke, Eagle River, Wisconsin
Grilled Chicken Salad with Blueberry Vinaigrette
We love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine
Grilled Pineapple with Lime Dip
Serve this dish as an appetizer or a dessert—the choice is yours! If desired, the pineapple spears can be rolled in flaked coconut before grilling. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Swiss Ham Kabobs
With melty cheese, juicy pineapple and salty ham, it's no surprise my daughter requests my kabobs on her May birthday. They're a fantastic way to get into grilling season. —Helen Phillips, Horseheads, New York
Bacon-Wrapped Hot Dogs
Here's a juicy, delicious and savory meal in a bun! I make these bacon-wrapped hot dogs for picnics, barbecues and tailgate parties, and they always get compliments. To transport, wrap the hot dogs in foil and then in paper. —Peter Halferty, Corpus Christi, Texas
Salmon Burgers with Tangy Slaw
I thought I’d made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. —Amber Massey, Argyle, Texas
Chiles Rellenos Grilled Chicken Tacos
A local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe’s a secret, so I invented my own. Light the coals and have them anytime. —Denise Klibert, Shreveport, Louisiana
Dr Pepper Drumsticks
If you love Dr Pepper as much as I do, try it in my barbecue sauce for grilled chicken. It adds zip to the ketchup, bourbon and barbecue seasoning. —Shannon Holle-Funk, Venedy, Illinois
Grilled Cabbage
The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Grilled Southwestern Potato Salad
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Chili-Rubbed Steak & Bread Salad
We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut
Sun-Dried Tomato Turkey Burgers
This recipe always brings back memories of my mom’s homemade sun-dried tomatoes in the summer. I’ve prepared the burgers with ground beef and ground turkey. Either way, they're fast and taste great! —Sammy Staab, Pensacola, Florida
Spicy Grilled Eggplant
This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Appetizer Pizzas
To keep a summer kitchen cool, we suggest preparing these pizza appetizers on the grill! A variety of ingredients tops flour tortillas for three terrific tastes. —Taste of Home Test Kitchen
Buttery Horseradish Corn on the Cob
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Banana Butter Pecan Kabobs
Desserts with bananas remind me of Grandma. She and my mom taught me to cook. I rarely measure. For this dish, I set out pecans and butterscotch with kabobs so everyone can customize. —Crystal Schlueter, Northglenn, Colorado
Chipotle-Raspberry Pork Chops
With only three ingredients and ten-minute prep time, this supper's fast enough to throw together after a long day of work.—Jennifer Ray, Poncha Springs, Colorado
Grilled Romaine with Chive-Buttermilk Dressing
I was grilling steak one night and wanted to make a special side dish. I'd recently seen a grilled romaine Caesar recipe, and decided to create my own version. This salad goes well with chicken, too, and couldn't be easier. —Crystal Schlueter, Northglenn, Colorado
Chicken Alfredo with Grilled Apples
If you've never grilled apples before, here's your excuse to start. I created this Alfredo-style chicken for a party. By the number of recipe requests, I knew it was a hit. —Richard Robinson, Park Forest, Illinois
Grilled Pistachio-Lemon Pesto Shrimp
Besides tasting great with shrimp, this pesto can be used on pasta or spread on a portobello mushroom or garlic bread topped with melted mozzarella. —Amy Jo Dale, Long Beach, California
Grilled Lemon-Garlic Salmon
A lot of people fish here on the shore of Lake Michigan, so I've developed quite a few recipes for it, including this grilled salmon recipe. I love it, and so do my friends and family. When it's out of season, I look for wild-caught fresh Alaskan salmon at the grocery store. —Diane Nemitz, Ludington, Michigan
Grilled Apple Tossed Salad
The grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio
Chili-Cheese Burgers
Instead of topping my burgers with cheese, I like to shred it and mix it into the meat when shaping the patties. This way, I'm sure to get a little cheesy goodness in every bite. —Deborah Williams, Peoria, Arizona
Grilled Steak and Mushroom Salad
My husband loves this, especially during summertime. He says he feels like he's eating a healthy salad and getting his steak, too! I always serve it with some homemade bread." More Mushroom Salad Recipes »
Dilly Barbecued Turkey
This is one of my brother-in-law's special cookout recipes. The onions, garlic and herbs in the marinade make a tasty, tender turkey, and the tempting aroma prompts the family to gather around the grill. —Sue Walker, Greentown, Indiana
Cheese-Topped Potatoes in Foil
Whenever we go camping, cheesy potato packets are a must. They just may remind you of scalloped potatoes. In the winter, I bake them in the oven. —Denise Wheeler, Newaygo, Michigan
Bratwurst Supper
After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. —Janice Meyer, Medford, Wisconsin
Grilled Cajun Green Beans
This is a perfect way to use up your garden's green beans. The Cajun flavor makes it different from your regular green bean recipe. —Shannon Lewis, Andover, Minnesota
Fruit 'n' Cake Kabobs
A neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
Burger Americana
Go on a burger road trip in your own backyard. Grill the patties and load them sky-high. Peanut butter and bacon make them Southern style; coleslaw and tomatoes, a Northern version. —Susan Mahaney, New Hartford, New York
Grilled Salmon Packets
Cleanup’s a snap with this convenient dish prepared and cooked in a foil wrapper. That’s a welcome time-saver during a hectic week. —Tim Weber, Bettendorf, Iowa
Grilled Veggies with Mustard Vinaigrette
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
Grilled Loaded Potato Rounds
My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything and grill at the party. Pass with sour cream, cheese, bacon and chives. —Fay Moreland, Wichita Falls, Texas
Grilling Tips & Techniques
Before you throw dinner on the grill, read up on these tips so it goes off without a hitch.
Getting Started
- When setting up your grill for the first time, check that it’s level. This way, your brats and hot dogs won’t roll around.
- As tempting as it can be to use lighter fluid to speed up charcoal grilling, don’t! Chemicals from the lighter fluid can change the flavor of your food and make it taste off. Invest in a chimney starter to get cooking more quickly. Learn how to start a charcoal grill the right way with our expert guide.
Control the Heat
- Our number-one grilling tip is to lower the heat! While it’s tempting to add food straight to the fire, using too high of heat can dry out your food. If you can’t hold your hand over the grill for at least four Mississippis, step away from the grill and let it cool down a bit.
- Learn the difference between cooking with direct and indirect heat. In most cases, you’ll want to cook foods with indirect heat, where the food placed adjacent to the flame, then finished off over direct heat to get a sear. With this method, your food will have time to cook through without burning. One exception is grilling smaller foods, like fruit and veggies, which cook quickly enough to handle direct heat.
Master New Skills
- Marinades are key to tender, flavorful grilled meats. If you’re using one, be sure to stick to the time that the recipe suggests to marinade food for. When meats are marinated for too long it can overwhelm the tasty flavors from the grill.
- Believe it or not, you don’t have to buy a separate smoker to enjoy smokey authentic barbecue. You can turn your grill into a smoker with just a few steps.
- Want deep, wood-smoked flavor? Try plank grilling. This method works by placing food on a wooden board that has been set over indirect heat on a grill. While the most common use for cedar planks is to cook salmon, you can use them to cook almost any meat. Their flavor pairs well with beef, chicken and fruits.
Don’t miss even more grilling tips for every type of food.
Grill Cleaning, Care & Storage
Ensure your grill lasts for years by taking proper care of it. That means keeping it clean, using the proper tools and keeping it covered when not in use. For step-by-step cleaning instructions, take a look at our grill cleaning guide.
- While there are plenty of fun grilling gadgets and toolsets, the best instrument for cleaning a grill is a basic wire brush. They’re strong enough for scrubbing, can get into tight corners and are inexpensive. However, flimsy bristles have a small chance of ending up in your food. Eek! Wire brush alternatives include aluminum foil or tools like this affordable pumice-like grill stone.
- You should clean the grill grates each time you grill. Stuck-on bits will continue to burn and cause your food to stick, too. And, don’t forget to scrub the other side of the grill grate.
- If you grill a lot of foods that are high in fat, like sausages and burgers, you might experience grease buildup on the walls of your grill. Clean off the grease frequently to keep it from igniting.
- Whenever your grill is not in use, it should be covered. Grill covers last about four years and can prevent moisture from sitting on the grill. No moisture means no rust—the most common killer of grills.
- Before putting your grill away for the winter, give it a top-to-bottom cleaning. Not only will this help prevent rusting and staining, but it will increase the grill’s longevity and make opening it up in spring painless. Here’s more on preparing a grill for storage.
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Caroline Stanko, James Schend