Grilling from A to Z
A is for Alder Wood
B is for Bacon
C is for Cheese
Warm Brie is divine, but you can take it to a whole new level by heating it on the grill. Wood planks add rich flavor to the elegant appetizer, but you can use heavy-duty aluminum foil, too. Be sure to choose cheese with a rind around the entire piece, or it will melt and run onto the grates.
- Recipe: Brie with Strawberries and Honey
D is for Dessert
Don't abandon the grill just because it's time for something sweet. Make your entire meal an alfresco event by finishing with a grilled dessert. Our fruit cobbler is a tasty way to enjoy plump summer berries. Use a cast iron or enamel-coated cast iron skillet, and don't pile on the ingredients--just fill to a little more than halfway, or they will bubble over.
- Recipe: Grilled Summer Fruit Cobbler
E is for Eco-grilling
F is for Foil Packets
Grilling in aluminum foil packages is a practical riff on the French technique en papillote, where ingredients are wrapped in parchment paper and baked. The food steams, making it tender and flavorful. For the grill, use heavy-duty foil, or double up on the regular kind.
G is for Gloves
H is for Hibachi
I is for Indirect Heat
J is for Jamaican Jerk Seasoning
From merely hot to incendiary, this Caribbean seasoning gets its kick from a blend of ingredients such as chiles, thyme, cinnamon, garlic, and nutmeg. Sprinkle on meat or vegetables.
- Recipe: Jamaican Jerk Seasoning Blend
K is for Kebabs
Shish! Everyone loves a good kebab. The trick for great ones is to make sure meat and vegetables are cut into equal-size pieces before skewering so that everything has a chance to cook evenly. Don't forget to soak wooden skewers in water at least 30 minutes before using so the ends not covered with food won't burn.
- Recipe: Seafood Kebabs
L is for Lighter
M is for Marinade
Grilling may seem macho, but it has a tender side--and so will your meats if you marinate them. Marinades add flavor as well as juiciness, and research shows that marinating meat before grilling it can reduce up to 90 percent of its naturally occurring carcinogens.
- Recipe: Easy All-Around Marinade
N is for Nectarines
O is for Oil
P is for Potatoes
For a big flavor boost, coat potatoes with seasoned oil before grilling, but save the oil. After potatoes are grilled, toss them in it again. The rosemary will burn off on the grill, but what's left in the infused oil adds amazing flavor.
- Recipe: Grilled Potato Wedges
Q is for Quesadillas
Vegetables go from boring to brilliant when grilled and placed in a quesadilla. The trick to keeping the flour tortillas together is cheese--it must melt to hold everything in place. We added easy-melt Monterey Jack, plus a little goat cheese for flavor. For more heat, try pepper jack.
R is for Rotisserie
S is for Steak
Ever since man first decided to cook meat over an open flame, steak has been making its way to the top of our list of favorite fired-up foods.
- Recipe: Vietnamese Flank Steak
T is for Thermometer
U is for Utensils
3. basting brush
4. meat thermometer
5. charcoal chimney or electric charcoal starter
6. food baskets
V is for Vegetables
Don't let the meat eaters dominate--veggies deserve a front row on the grill. Lightly coat vegetables with oil; they tend to stick to grill gates. If you don't have a grill pan, cut pieces in half lengthwise, so they're less likely to drop into the flames.
- Recipe: Grilled Summer Veggie Succotash
W is for Water
X is for X-Grill
Y is for Yakitori
Traditionally, this is the Japanese term for chicken that's skewered and grilled. Try our easy version of this popular Japanese street food.
- Recipe: Chicken Yakitori
Z is for Zest
(From left) 1. Oyster, Clam & Everything Else Sauce in Backfire-X-Hott, $6.50; crazyjerrysinc.com
2. Greta Hot Sauce in Sweet Vidalia Habanero, $5.50; ladybirdandfriends.com
3. Huey Fong Sriracha Hot Chili Sauce, $7; amazon.com
4. Plametto Pepper Potions Molten Golden Hot Sauce, $8; hotsauceworld.com
5. Captain Redbeard's Sharkbite Garlic Pepper Sauce with Shark Tooth, $4.50; hollywoodsauce.com