2,000 grilling recipes

Barbecued steaks tenderized with a lemon-mustard rub that melts into pure beefy flavor on the grill. Just 3 ingredients and a 4-hour room temp rest.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Thin-pounded rump steak rolled around onion strips, glazed with teriyaki sauce, and grilled into bite-sized pinwheels. A Japanese-inspired beef appetizer that's easy to make and fun to eat.

Two-ingredient teriyaki marinated chicken breasts, soaked for hours then grilled or baked with basting. A dead-simple diabetic-friendly chicken dinner with bold flavor.

Honey barbecued salmon with a spicy honey-ketchup glaze featuring curry, jalapeno, and coarse mustard. Grilled fillets served on mache lettuce with a malt vinegar-cilantro dressing.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Five pounds of chicken wings marinated in cayenne pepper sauce and Italian dressing, then grilled or baked until sticky and charred. Only 3 ingredients. Big heat, minimal effort.

Lentil, mushroom, and bulgur burgers grill up smoky and meaty with roasted garlic, walnut oil, and tarragon. A high-fiber vegetarian patty with serious char and chew, no soy required.

Five-ingredient South Texas chuck wagon rub with crushed garlic, dried green chiles, cayenne, and seasoned pepper. A quick, bold paste for steaks, brisket, and grilled meats.

Grilled fruit skewers with peaches, plums, mango, and papaya brushed with butter and sprinkled with cardamom sugar. Served with fresh strawberries, blueberries, and raspberries.

Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.

Pork tenderloin rubbed with toasted cumin, chili powder, and cinnamon for a Latin-spiced crust that grills up smoky and tender.

Grilled or baked chicken brushed with a tangy applesauce barbecue glaze made with ketchup, vinegar, and Worcestershire for sweet-savory perfection.

Hawaiian-style burgers topped with grilled pineapple, teriyaki glaze, Swiss cheese, and crispy bacon. A tropical twist on the backyard classic.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.