Barbecue/Cookout

This stellar sauce is smoky from the adobo and tangy from the cider vinegar. Plus: F&W's Ultimate Grilling Guide

Spicy, fresh and satisfying, these make a spectacular vegetarian main course. Slideshow: Vegetarian Grilling Recipes

Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly gl...

A fresh herb pesto does double-duty in the chicken marinade and in the sauce. Slideshow: F&W Staff Favorite Gri...

These sweet-and-spicy glazed pork burgers are just as easy to make as plain beef burgers, but so much more flavorful....

In this incredibly easy recipe, Michael Chiarello brushes endives with olive oil, grills them until lightly charred a...

These juicy Japanese meatballs, known as tsukune, are grilled on skewers with the finger-size green peppers called sh...

“When I got back from traveling in Thailand last year, my dad wanted to try something easy that mimicked the flavors ...

“I love meat loaf, but I hate that it’s cooked all the way through,” says Jamie Bissonnette. For these burgers, serve...

These smoky grilled chicken legs get a boost of flavor from a marinade made with brown sugar, mustard, coriander and ...

This Mexican-inspired spice rub is also delicious on steak and chicken legs. The combination of paprika and ancho chi...

“When I was a kid, my mom would marinate cucumbers, red onions and canned potatoes in jarred creamy Italian dressing,...

Tim Byres has a no-fail method for ribs: He rubs them with a seasoned beer-based mop and cooks them in a foil packet ...

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same tim...

Jamie Bissonnette likes to make this grilled-chicken salad with boneless thighs because they stay juicier than breast...