Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered...
Author: Elizabeth Karmel
Author: Alison Roman
Author: Ray "Dr. BBQ" Lampe
Author: Marge Perry
Author: Adam Perry Lang
Author: Kristin Donnelly
Author: Kristin Donnelly
Author: Melissa Hamilton
Author: Melissa Roberts
Author: James McNair
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...
Author: Alison Roman
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers...
Author: Andy Baraghani
Author: Steven Raichlen
Author: Karen Busen
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Author: Lillian Chou
Author: Steven Raichlen
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
Author: Rick Rodgers
Author: Brenda Louch
Author: Marge Perry
Author: Jenny Rosenstrach
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing...
Author: Nick Nutting
Author: Andrew Schloss
Author: Steve Raichlen
Author: Elizabeth Karmel
Author: Victoria Granof
Author: Alexis Touchet
Author: Bon Appétit Test Kitchen
Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!
Author: Katherine Sacks
Author: Clark Frasier
Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
Author: Alison Carroll
Author: Chris Schlesinger
If you want to go with the same flavors and basic method but prefer chicken pieces, go forth! Use skin-on, bone-in breasts and legs-total cooking time will be shorter.
Author: Bryan Furman
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks to a combo of maple, soy, and adobo sauce. Adding...
Author: Katherine Sacks
Author: Rachel Yang
Author: Andrew Schloss
Author: Reed Hearon
Author: Jean Georges Vongerichten