Outdoor Grilling Recipes

Go Lean(ish)
Trim off most of the external fat before grilling; it can cause flare-ups on the grill. (For extra flavor,
use trimmings to grease grill grates.)

Take Your Turn
Grill over high, direct heat and only turn steaks once during cooking – when the meat has a good sear
it will release easily from the grates.

Let it Rest
After grilling, steaks should rest for 5 to 15 minutes, depending on thickness, to allow the juices to redistribute throughout the meat.

How to Grill a Pork Chop

Think Thick
Chops that are ¾ to 1-inch thick work best on the grill because they won’t overcook. Bone-in ones have the most flavor.

Brine Away!
Pork chops are always at risk for overcooking and becoming tough, but a brine helps keeps meat moist even if you leave it on the grill for too long.

Handle the Heat
Set up your grill for indirect grilling so you can sear chops over high heat, but then finish them slowly over indirect heat.

Grilling Pizza

Learn how to cook
homemade pizza on the grill.

Grilling Rotisserie Chicken

Get the juiciest grilled
chicken ever with a rotisserie.

Grilling Corn on the Cob

The secret to grilling corn
on the cob without drying it out.

How to Grill with Charcoal

Once you learn how to start
a charcoal grill, the rest is easy.

Grilling with Indirect Heat

For the best results, sometimes you
shouldn’t cook food directly on the flame.

Smoking Foods on the Grill

Use wood chips to add smoky
flavor to foods, even on a gas grill.