Fennel-Garlic Chicken Legs
Tip: Cut slits for better flavor.
To get the most from a marinade—like the fennel-garlic one used for the chicken here—slash the skin and meat so the flavors can seep in.
Juicy Grilled Tomatoes
Tip: Add smoky ingredients.
Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.
Grilled Glazed Salmon
Tip: Add sweet glazes at the end.
As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.
Smoky Glazed Asparagus
Tip: Use mayo in marinades.
Chef Nate Appleman swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here, he offers a marinade for asparagus that is also fabulous on broccoli and fennel.
Middle Eastern Lamb Skewers
Tip: Tenderize in onion juice.
Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern-style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.
Spice-Rubbed T-Bone Steaks
Tip: Season meat liberally.
Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.
Vegetables with Walnut Dressing
Tip: Toast nuts on the grill.
Instead of toasting walnuts in the oven, use a grill: Wrap the nuts in foil before placing them in the coals or on the grate.
Grilled Trout with Lemon-Caper Mayonnaise
Tip: Use mayo to baste fish.
Spreading a little mayonnaise on a thin, white, flaky fish like trout before grilling keeps it moist and adds rich flavor.
Caribbean Jerk Chicken
Tip: Create faux wood flavor.
Jerk chicken gets its aroma from being grilled over wood from pimento trees, the source of allspice. Chef Jose Garces mimics jerk by soaking allspice in water, then throwing the berries onto hot coals. For his jerk chicken, chef Laurent Tourondel creates a marinade using allspice. Letting the marinade sit for an additional 24 hours before adding the meat will intensify the flavor.
Grilled Miso Shrimp
Tip: Swap skewers for aromatics.
When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers.
Cocoa-and-Chile-Rubbed Pork Chops
Tip: Sweeten rubs just a little.
Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn't char the outside. Here, he coats pork chops with cocoa and chile powders for a rub that's like a deconstructed version of Mexican mole sauce.
Apple-Glazed Barbecued Baby Back Ribs
Tip: Cook ribs low and slow.
These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Chris Lilly, author of the Big Bob Gibson's BBQ Book.
Grilled Porterhouse Steak with Summer Vegetables
Cheddar BLT Burgers with Tarragon Russian Dressing
Tip: Baste burgers with butter.
Chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.
Sausage Mixed Grill
Tip: Prick sausages for less fat.
Prick fresh sausages all over before grilling to release the excess fat.
Chile-Glazed Hanger Steak
Tip: Use low heat for thick steaks.
Never grill a thick steak like hanger over high heat; it will burn long before it's cooked through.
Bluefish with Grape Leaves
Tip: Wrap delicate fish fillets.
To keep fillets intact, chef Anita Lo wraps them in briny grape leaves, like in this bluefish dish, as well as in bamboo leaves, banana leaves, and fig leaves.
Pineapple and Red Chile Salsa
Tip: Grill your sauce on a stick.
When grilling a meal, chef Robert Del Grande threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.
Bobby Flay's 5 Burger Commandments
Bobby Flay, TV chef and grill master, shares his burger wisdom.