Our Ultimate Grilling Recipes

Everything you need for a great summer barbecue: from Peppercorn Steaks to Grilled Pound Cake.

Peppercorn-crusted Strip Steaks with Seasoned Butter

Photographer Becky Luigart-Stayner

Peppercorn-crusted Strip Steaks with Seasoned Butter

Use wood chips to infuse foods with smoky flavor. For mild-tasting meats or seafood, try alder, apple, or maple.

Recipe: Peppercorn-crusted Strip Steaks with Seasoned Butter

Cuban Corn on the Cob

Photographers Tony Christie and Sean Laurenz

Cuban Corn on the Cob

Of all the reasons to love grilling—it’s easy, healthy, and feeds a crowd—the best is that it coaxes maximum flavor from fresh summer ingredients.

Recipe: Cuban Corn on the Cob

Reprinted with permission from Life’s a Beach Cottage: Second Helpings (Modern Museum Publishing, 2008)

Southwestern Burgers

Photographer Becky Luigart-Stayner

Southwestern Burgers

Start with a clean grill! Scrubbed grates will help keep food from sticking. It’s easiest to remove any stubborn particles when the racks are still warm, just before cooking or immediately after.

Recipe: Southwestern Burgers

Red-Hot Stuffed Chiles

Photographers Tony Christie and Sean Laurenz

Red-Hot Stuffed Chiles

For the prettiest presentation, stuff different types of red and green chili peppers. If it’s important to remember which ones are the hot types, mark those with a wooden toothpick.

Recipe: Red-Hot Stuffed Chiles

Reprinted with permission from Life’s a Beach Cottage: Second Helpings (Modern Museum Publishing, 2008)

 

Pork-and-Chorizo Kebabs with White Wine Marinade

Photographers Tony Christie and Sean Laurenz

Pork-and-Chorizo Kebabs with White Wine Marinade

Soak wooden skewers, in water at least 30 minutes before using to prevent them from burning. If using metal skewers, opt for flat ones with handles for easy flipping.

Recipe: Pork-and-Chorizo Kebabs

Reprinted with permission from Life’s a Beach Cottage: Second Helpings (Modern Museum Publishing, 2008)

 

Grilled Asparagus

Photographer Becky Luigart-Stayner

Grilled Asparagus

Watch tender thin asparagus carefully since it will burn faster than larger pieces. Make a raft by skewering, crosswise, several pieces together in one or two places. This makes it easier to turn and skinny asparagus won’t fall through the grate.

Recipe: Grilled Asparagus

Spicy Chile Grilled Chicken

Photographers Tony Christie and Sean Laurenz

Spicy Chile Grilled Chicken

This editor’s favorite marinated grilled chicken is easy, especially if the butcher cuts the bird in half for you. Chicken halves are easier to manage on the grill and cook more evenly than whole ones.

Recipe: Spicy Chile Grilled Chicken

Reprinted with permission from Life’s a Beach Cottage: Second Helpings (Modern Museum Publishing, 2008)

 

Grilled Chocolate-Hazelnut-Pound Cake Sandwiches

Photographer Becky Luigart-Stayner

Grilled Chocolate-Hazelnut-Pound Cake Sandwiches

Keep these ingredients in your freezer and pantry and you’ll always be ready for dessert. For a crowd, cut the pound cake sandwiches into small 1-inch cubes. They’ll love the small bites.

Grilled Eggplant Sandwiches

Photographers Tony Christie and Sean Laurenz

Grilled Eggplant Sandwiches

Even if you are a carb-lover, you’ll enjoy this tasty sandwich that uses grilled eggplant slices for “bread.”

Recipe: Grilled Eggplant Sandwiches

Reprinted with permission from Life’s a Beach Cottage: Second Helpings (Modern Museum Publishing, 2008)

 

Grilled Red-Chile Calamari and Prawns

Photographers Tony Christie and Sean Laurenz

Grilled Red-Chile Calamari and Prawns

In general, marinate seafood 30 to an hour in the refrigerator. When the marinade doubles as a sauce, set some aside before combining raw fish, or boil for five minutes to kill bacteria.

Recipe: Grilled Red-Chile Calamari and Prawns

Reprinted with permission from Life’s a Beach Cottage (Modern Museum Publishing, 2008)

 

Charcoal-roasted Artichokes

Photographers Tony Christie and Sean Laurenz

Charcoal-roasted Artichokes

Full-size or large artichokes need to be parboiled for tenderness because the outside will burn before the inside cooks. If you are using baby artichokes, boil only 5 minutes or put directly in the coals.

Recipe: Charcoal-roasted Artichokes

Reprinted with permission from Life’s a Beach Cottage: Second Helpings (Modern Museum Publishing, 2008)

 

Ginger-and-Herb Pan-grilled Clams with Tomato Bruschetta

Photographers Tony Christie and Sean Laurenz

Ginger-and-Herb Pan-grilled Clams with Tomato Bruschetta

Grill large shellfish directly on the grate; put smaller varieties in an open grill basket. Some shellfish may not open fully when cooked; if they don’t open at least 1/8 inch, discard.

Recipe: Ginger-and-Herb Pan-grilled Clams with Tomato Bruschetta

Reprinted with permission from Life’s a Beach Cottage: Second Helpings (Modern Museum Publishing, 2008)

 

Grilled Tomatoes Tapenade

Photographer Becky Luigart-Stayner

Grilled Tomatoes Tapenade

Preheat: If food sticks to the grill, it’s not because you haven’t coated the grate with enough oil (more oil equals more flare-ups); rather, the grill may not be hot enough. Listen for the sizzle when food touches the grate.

Recipe: Grilled Tomatoes Tapenade

Chicken Tikka

Photographers Tony Christie and Sean Laurenz

Chicken Tikka

Greek yogurt tenderizes and adds moisture to this easy chicken dish. If you only have regular yogurt, pour off the liquid whey on top for equally yummy results.

Recipe: Chicken Tikka

Reprinted with permission from Life’s a Beach Cottage: Second Helpings (Modern Museum Publishing, 2008)

 

Grilled Nectarines with Vanilla-Honey Sauce and Ice Cream

Photographer Becky Luigart-Stayner

Grilled Nectarines with Vanilla-Honey Sauce and Ice Cream

Brush an oil-soaked paper towel across grill grates before placing fruits or other sweet foods—which have a tendency to stick—over the heat.

Recipe: Grilled Nectarines with Vanilla-Honey Sauce and Ice Cream

Printed from:
http://www.coastalliving.com/food/kitchen-assistant/grilling-recipes-00414000071082/