996 grilling recipes

BBQ Sirloin Steak with Grilled Bell Peppers recipe

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Top off your summer with this delicious dish that is sure to become one of your favorites!

This nutrient-packed side dish is perfect alongside any main dish - fish, meat or poultry.

Grilled Anchovies with Christmas Limas, Mint & Chili Oil recipe

Grilled Portobello Sandwich with Goat Cheese & Green Sauce recipe

Grilled meli melo of seafood: salmon, sea bass, swordfish, shrimp, and scallops plated over crispy fried leeks and drizzled with a soy-spiked French beurre blanc. Fine-dining fusion on a plate.

Cedar-planked salmon smoked over alderwood, mopped with a sweet-tart-spicy glaze of grilled pineapple, rhubarb, and habanero. A Pacific Northwest cookout centerpiece.

Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.

Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Delicious Australian lamb and pesto with healthy vegetables on the side

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Grilled hot Italian sausage sandwiches with charred poblano, red, and yellow bell peppers, onions, and horseradish mustard on hollowed-out sandwich rolls.