Call this our top 20 all-time grilling classics. With perfectly grilled steak, barbecued ribs, grilled fish, and more, we've got all the bases covered. These are the tried-and-true dishes you want to cook and eat again and again.

 

For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.

Smoky, sticky, falling-off-the-bone ribs are easier than you think.

To make juicy, flavorful burgers, start with ground beef chuck and use a light touch when forming the patties. When the burgers are grilled on one side, top each one with sliced cheddar or Monterey Jack so the cheese is melted when the burger is ready to serve.

Slow-roasting pork shoulder before smoking it cuts the cooking time a bit. You'll save time and still get all the great smoky flavor.

For this all-American classic, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.

To serve up this favorite Midwestern sandwich, grill precooked bratwurst sausages until golden brown and serve on hard rolls with spicy brown mustard and bread-and-butter pickles. Make the classic side dish by sauteing red onion in butter and then stirring in sauerkraut and caraway seeds.

Divide the mustard sauce in this recipe into two containers to use half as a glaze for basting the salmon and asparagus on the grill, and the other as a serving sauce.

These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of smoky goodness.

This recipe for grilled fish uses a Baja-style spice rub with cumin, oregano, and chili powder. Striped bass or red snapper work best for this recipe, since the fish can be flaked easily for use in tacos.

Mix minced jalapeno peppers, grated Monterey Jack cheese, breadcrumbs, and mayonnaise into ground dark-meat turkey to make these moist, spicy burgers. If you prefer, use pickled jalapenos or mild green chiles in place of the fresh jalapeno.

Turkey's not just for Thanksgiving! Brine a whole breast for extra flavor and juiciness, then grill over indirect heat for an hour and a half to achieve smoky, succulent perfection.

A sweet-savory marinade of soy sauce, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, and red-pepper flakes gives grilled flank steak mouthwatering flavor.

Chef Emeril Lagasse cooks this easy meal in packets placed right on the grill. Layer each cod or striped bass fillet with vegetables on a piece of foil, wrap tightly, and grill for about 10 minutes.

Transport your taste buds to the tropics with this Jamaican spice blend. Also try it with skirt steak or pork chops.

To make this twist on the Greek classic, marinate cubes of pork shoulder in lemon juice, garlic, and oregano. Grill the pork on skewers and serve with yogurt-tahini sauce and warm pita bread.

A spicy rub of paprika, cayenne and black pepper, oregano, thyme, and garlic turns to a rich mahogany color as the bird cooks on the grill. Serve this spicy chicken with a cool slaw or cucumber salad.

Grilled lobster is impressive yet easy. To prepare a lobster for the grill, boil it first for about a minute. Or, if you're not squeamish, you can kill a lobster by inserting the point of a sharp knife through the cross mark on its back.

Grilled zucchini, red onion, and chicken cutlets on a poppy-seed roll make a delightful alternative to the standard burger. Mix together mayonnaise and Dijon mustard to make a creamy, zesty condiment.

A slow roast in the oven makes these ribs tender, succulent, and delicious. Glaze them with tangy homemade barbecue sauce before finishing them on the grill.

Thick sirloin steaks don't need anything more than salt and pepper in order to be grilled to succulent perfection. However, you can gild the lily by setting out bowls of Sweet-Onion Relish, Spicy Green Sauce, and Tomato-Ginger Chutney to top the sizzling steaks.