Tuscan-Style Veal Chops
"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.
Mixed Grill with Fresh Tomato-and-Pepper Salsa
To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions and bell peppers overnight in lemon juice and olive oil. In addition to the grilled meats here, the salsa is excellent with any grilled fish or poultry.
Spice-Rubbed T-Bone Steaks
Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.
Sticky Barbecued Beef Ribs
These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling and outrageously good.
Slow-Grilled Rack of Lamb with Mustard and Herbs
"The one bad thing to do with lamb is a fast roast: It leaves the interior pretty much raw and the exterior charred," explains Athens, Georgia, chef Hugh Acheson. Quickly searing the racks and then grilling them over low heat makes the lamb perfectly browned outside and pink within. The caramelized onion jam that Acheson serves with the juicy meat is also terrific with all other meats, and even salmon.
Coffee-Rubbed Strip Steaks with Chimichurri Sauce
This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.
Grilled Lamb Chops with Roasted Garlic
Robert Wiedmaier adds a little bit of cumin to the garlicky marinade on these chops, which highlights the lamb's slightly gamey flavor. He accompanies each serving with half a head of roasted garlic; the sweet caramelized cloves are delicious on their own or blended into the silky white bean puree he serves as a side dish.
Grilled Chorizos with Salsa
These Chilean crostini give guests something to snack on while they're waiting for their grilled steaks and pork chops.
Grilled Rib Eye Brochettes with Charmoula
Chef Tim McKee adds easy North African flavor to succulent kebabs. Well-marbled rib eye steak is perfect for kebabs, because it doesn’t dry out on the grill.
Cheesy Burgers with Soy-Spiked Ketchup
“I love meat loaf, but I hate that it’s cooked all the way through,” says Jamie Bissonnette. For these burgers, served medium-rare, he mixes beef with ingredients you might use for meat loaf, like pickles. On top: a ketchup he doctors with hoisin (for sweetness), lime juice (for tang) and soy sauce (for umami).
Lemon-and-Garlic-Marinated Flat Iron Steak
The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.
Caribbean Jerk Pork Chops
At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder for his spiced jerk pork, cooking it over low heat for eight hours. Instead, we suggest rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill, which gives them an insanely good, peppery heat.
Balsamic and Rosemary-Marinated Florentine Steak
Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary.
Rib Eye Steaks with Pete's Barbecue Sauce
Pete Evans on grilling outside: "It's just more fun than cooking indoors—and it gets my kids off Facebook."
Ribs with Hot-Pepper-Jelly Glaze
Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly glaze. The resulting ribs are irresistibly caramelized.
Tandoori Leg of Lamb
The tandoor oven is India's version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving.
Yucatán Pork with Annatto and Ancho Chiles
This classic Mexican dish of pork shoulder and spices uses a double layer of banana leaves as a flavorful pouch for cooking, but the thick, fibrous leaves are not edible.
Sausages with Grilled-Onion Chowchow
Chowchow is a sweet-and-sour relish. The chowchow here is studded with pieces of charred and crunchy onions, which have a smoky flavor that's delicious with grilled sausage. The chowchow is perfect with all types of grilled meat or poultry or as a hot dog relish.
Grilled Rib-Eye Steaks with Roasted Rosemary Potatoes
Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good. First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within.
Sausage Mixed Grill
Prick fresh sausages all over before grilling to release the excess fat.
Yogurt-Marinated Lamb Skewers
This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. All you have to do right before serving is grill the skewers for seven minutes.
When Kogi's truck first Tweeted its stops no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC's Le Bernardin.
Greek-Style Leg of Lamb
Triple Pork Burgers with Quick Cucumber Kimchi
Bill Kim’s thin, triple-stacked burgers, loaded with ginger, lemongrass, cilantro and basil, are inspired by a lemongrass pork sausage he often serves at his restaurant in Chicago, BellyQ.
Chinese-Style Ribs with Guava Barbecue Sauce
Churrasco with Chimichurri
Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordúa makes his with butterflied tenderloin, Nicaraguan-style.
Jerk Pork Tenderloin with Pineapple Salsa
Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.
Carne Asada with Black Beans
Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans and fresh guacamole. To make it easier, trim the dish back to a simple duo of spice-marinated rib eye steaks and canned black beans served with avocado.
Rack of Lamb with Pasilla Chiles
Chilean Mixed Grill
The adobo, or marinade, adds a tangy, garlicky flavor to the grilled steaks and pork chops and also tenderizes them.
Skirt Steak with Charred-Okra and Plum Salad
"I love okra, but pretty much only when it's charred," says Top Chef winner Brooke Williamson. "Grilling enhances its flavor without any unpleasant sliminess." Williamson tosses the okra with sweet plums and crisp jicama to make a bright and crunchy salad that's great served with sliced skirt steak or tossed all together.
Grilled Lamb Ribs with Quick Preserved Lemons
Michael Symon, who grew up in a Greek and Sicilian family, often adds Greek accents when he cooks. He seasons lamb ribs with oregano and coriander before grilling and serves them with tangy quick-preserved lemons.
Chef Wesley Genovart makes this over-the-top, Shake Shack-inspired burger with two thin stacked patties, thick-cut bacon, kimchi and a spicy homemade sauce.
Kalbi Ribs and Grilled Corn with Kalbi Butter
Chef Stephanie Izard's Korean beef kalbi ribs are a summer mainstay. They're especially fantastic with the crisp, buttery charred corn here.
Grilled Short Ribs with Smoky Blackberry Barbecue Sauce
This delicious barbecue sauce gets its smoky flavor from berries that are grilled in a perforated pan; you can use sturdy foil or a foil pan with holes punched in instead. Chipotle chiles packed in adobo amplify the smokiness of the berries.