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To create your own grilling recipes, match an ingredient with the ideal method, seasoning and accompaniment. For instructions on grilling methods, see p. 130.
| The Method | Season With | Serve With | |
| Flank Steak | direct grilling | garlic, ginger and soy sauce | grilled onions or scallions, steamed brown rice |
| Beef Ribs | indirect grilling | nothing | hoisin barbecue sauce and a slaw of bok choy, rice vinegar and black mustard seeds |
| Beef Brisket | indirect grilling | salt, pepper and Chinese five-spicepowdera Texas spice rub of paprika, chili powder, cumin, oregano, salt and pepper | slices of white bread and hot, not-too-sweet barbecue sauce |
| Veal Chops | direct grilling | a marinade of rosemary, garlic, lemon and olive oil | arugula with grilled bell pepper salad and grilled mushrooms |
| Pork Chops | direct grilling | oregano and garlic | buttered orzo and Greek salad |
| Pork Shoulder | indirect grilling | salt, pepper, paprika and sugar; baste with North Carolina vinegar sauce | North Carolina vinegar sauce, a hamburger bun and vinegared coleslaw |
| Sausages | direct grilling after simmering briefly in beer | nothing | mustard and sauerkraut |
| Fish Fillets | direct grilling in a fish basket or on a fish grate | a marinade of olive oil, garlic, lemon and dill | grilled garlic bread or pita bread, grilled zucchini |
| Shrimp | direct grilling | Cajun spices and hot sauce | red beans and rice |
| Clams And Oysters | direct grilling just until shells open | nothing | wasabi whipped cream, green salad and crusty bread |
| Asparagus, Okra And other long, skinny vegetables | direct grilling on a vegetable grate | sesame oil, salt and pepper | Chinese mustard aioli |
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