Classic Grilling and Barbecue Recipes to Make All Summer Long

A few simple moves give a simple backyard hamburger bistro status. Grill thick slices of onion, just enough to take the edge off but maintain some crunch, then drizzle them with Worcestershire. For even more flavor, brush uncooked patties with Dijon mustard, which will help them caramelize, and stash the finished burgers and onions in a covered pan to keep everything warm and juicy. Serve on toasted brioche buns with crisp watercress and radicchio on each plate. 

After a quick turn on the grill, flame-kissed boneless thighs get tossed with a minty lemon dressing. Next, you char some corn and zucchini. When you lay the meat on top, the sauce dresses everything on the platter. Talk about simple and delicious.

This grilled skirt steak has a spicy complexity thanks to the red curry paste it's slathered in before it hits a hot grill. Pair the sliced meat with grilled hearts of palm, which taste like a briny cross between a fresh vegetable and a pickle, then toss with fresh mizuna or other Asian greens, juicy cherry tomatoes, and thin rice noodles (quickly cooked in boiling water) that offer just enough heft to turn this Thai-inspired salad into a complete meal. For a dressing, whisk together lime juice, fish sauce, more red curry paste, sugar, and oil—it's delicious on this salad, but it's one you'll used on repeat all summer long, too.

On a hot grill, the shrimp for these smoky tacos will char in minutes and blistering the tortillas will take mere seconds. A fennel slaw, tossed with lime juice and salt, adds zesty crunch to every mouthful. 

Get some char on your bell peppers, red onion, and Broccolini for these substantial sandwiches, but take them off the grill while they still have a bit of crunch. The crisp-tender texture is a nice contrast with the Hoagie roll and gooey Provolone cheese.

Brushed with a simple glaze of hoisin and chili sauce, pork chops caramelize quickly yet finish cooking in minutes, before the sugars have a chance to burn. Rounded out with steamed rice, shredded cabbage, and a sesame-ginger dressing, the result is like juicy pork katsu, sans the breading and frying. 

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.

An all-American classic, the secret to this succulent BBQ chicken is an hour-long dry-brining before you put it on the grill.

Sizzling, browned burgers are essential summer fare. And the best burgers are those you make at home with high quality, seasonal ingredients.

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

The sweetness of market-fresh corn is enhanced by a mouth-watering and homemade chile-lime salt seasoning

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

This dramatic dish is also spectacularly simple to make: When covered, the salmon cooks in under 10 minutes and requires no flipping. Charring the lemon slices brings out a bitter sweetness that is a perfect nibble with every mouthful of rich salmon.

Mild turkey patties are seasoned with the intense flavors of ginger and soy and topped with lusciously caramelized pineapple slices hot off the grill.

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.

A delicious barbecue recipe that's lip-smacking good, these drumettes make for fun finger food, too. 

Impeccably fresh fish requires nothing more than olive oil, lemon, and thyme (and a grill basket for easy turning). The result is a meal ready in under 20 minutes.

Sometimes the sides can upstage the main event: This toasted loaf of bread doused with herby garlic butter is so good it can make a standalone meal—just add salad.

Combining the complex sweetness of balsamic vinegar with hot mustard and salty Worcestershire sauce make a penetrating marinade for lean flank steak. Marinate this quick-cooking cut for two days for the best flavor.

Meaty halibut steaks and lightly charred vegetables are transferred straight from the grill to an aromatic oregano vinaigrette, drenching them with flavor.

These juicy pulled chicken sandwiches get a sweet and tangy taste from barbecue sauce that will always delight.

Allspice, thyme, soy, and a lightning bolt of Scotch bonnet pepper make a coating paste for authentic homemade jerk chicken. The longer you marinade the chicken pieces, the more rewarding every mouthful will be.

Doesn't everyone love grilled pizza? Puréeing corn with parmesan is the secret to the savory sweetness of this grill-charred pizza's sauce. 

You can barbecue chicken tenders on the grill instead of baking them in the oven—it's a great change of pace. Plus, this recipe comes together in just 20 minutes, which makes it ideal for busy summer days.

A cup of summer herbs combined with lemon and garlic makes these quick-cooking boneless thighs juicy and fragrant. Pop them in a burger bun, shred them for tacos, or accompany them with your favorite grilled vegetables.

A crusty, thick-cut porterhouse is the apex of grilling. Be sure to do it right! A dressing of luscious brown butter combines with the meat's resting juices and a topping of vibrant arugula, crunchy celery, and juicy olives that will make you hum with every mouthful.

Using fragrant rosemary instead of the more traditional parsley in the zesty gremolata is the secret to the success of these juicy chops. (Feel free to substitute large strawberries, apricots, or peaches for late summer figs.)