Chile-Stuffed Cheeseburger
The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.
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Tarragon Lemonade
This lemonade has a gentle sweetness, like a tarragon-zapped lemon drop. Give it a try with other summer herbs, too, like fresh mint.
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Sausage Mixed Grill
Prick fresh sausages all over before grilling to release the excess fat.
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Deluxe Lobster and Potato Chip Rolls
Co-chefs Jon Shook and Vinny Dotolo serve chips on Tabasco-spiked lobster salad tucked into buttery toasted buns.
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Grilled Skirt Steak with Green Sriracha
“So many cultures have some version of a pesto or chimichurri,” says Susan Feniger, who uses southeast Asian coconut, chiles and kaffir lime leaves to create a green Sriracha, a Thai-style hot sauce.
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Watermelon and Charred-Tomato Salad
Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same time.
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Tequila-Mustard-Glazed Chicken Skewers
James Holmes developed the glaze for this recipe while experimenting with homemade mustards.
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Molasses-Smoked Baby Back Ribs
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 for almost an hour to keep them moist before smoking them over wood.
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Butter Bean, Tuna and Celery Salad
Big, creamy butter beans give a tuna and celery salad terrific heartiness. The salad would also be delicious spooned over slices of warm grilled country bread.
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Tomato Salsa with Cucumber "Chips"
This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it’s made, but the flavors meld nicely after a day or two in the refrigerator.
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Grill-Roasted Bacon-and-Scallion Corn Muffins
When baking these bacon-and-scallion-flecked corn muffins—a great accompaniment to all kinds of barbecue—Nick Fauchald prefers the grill to a conventional oven for two reasons: The muffins absorb some of the grill’s great smoky flavors, and he can spend that much more time outside.
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Beef Burgers with Sweet-n-Smoky Ketchup
To spiff up a big, juicy burger, try making this sweet, spicy ketchup, which gets its smoky flavor from dried pasilla chiles.
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Deviled Eggs With Country Ham
Chef Ford Fry's deviled eggs get their terrific flavor from goat cheese, Dijon mustard and cornichons, plus a topping of country ham.
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Citrus and Garlic Pork Shoulder
This marinated bone-in pork shoulder should be one of the first things to go on the grill, so it has plenty of time to roast slowly. The total time will vary depending on the heat of the fire, the temperature outside and the meat’s distance from the heat; to speed things up, you can cover the grill, leaving the air vents open. To determine doneness, use a meat thermometer. The pork is ready when the internal temperature reaches 160°.
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Yellow Wax Bean and Radish Salad with Cannellinis
For a crunchy, summery salad, Chris Cosentino tosses yellow wax beans, radish slivers, red onion slices, cannellini beans and fresh basil in a simple vinaigrette. To save time, you can also substitute canned cannellinis for the dried ones here.
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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.
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Green Salad with Smoky Barbecue Vinaigrette
Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
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Fire-Roasted Berry Crostini with Honey Crème Fraîche
Grill this super-simple dessert right before you serve it: It takes just 30 minutes.
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Apricot Blondies
Daniel Orr loved the blondies his mother, Mary Lu Orr, baked when he was growing up in Columbus, Indiana. "She was always taking fun recipes and trying to make them healthy," he recalls. Here, inspired by her, Orr folds in nutritious nuts and dried fruit along with sweet white-chocolate chips.
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