How to Use a Charcoal Grill
Updated: Jan. 21, 2022Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
This summer, learn how to use a charcoal grill. Mastering this skill means you'll have some amazing cookouts, delicious food and fond memories.
Grilling is a wonderful way to sizzle your suppers in the summertime (and in the colder months if you’re brave!). While some folks like the ease of a gas grill, we know there are some dedicated charcoal fans out there. After all, there’s no replicating that flavor!
But before you grab that bag of charcoal or head to the store to buy your first-ever grill, read up on how you can master your barbecue.
How to Start a Charcoal Grill
The most daunting part of grilling is firing up the coals. After all, who hasn’t tossed a match into the bowl of a grill, walked away and found the coals still cold 20 minutes later? (Every griller has done this!) Starting a charcoal grill, though, really isn’t very difficult. Just choose the right techniques and have a little patience, and you’ll be ready to flip a few burgers.
Choose a Type of Charcoal
Before you even strike a match, you need to choose the right fuel for your fire. There are a few types of charcoal out there, and each suits different needs in terms of heat and flavor profile.
- Charcoal briquettes: You’ll find charcoal briquettes at supermarkets, convenience stores and the like all summer long. These bits of charcoal are made of compressed sawdust and other wood material. Charcoal briquettes burn consistently and for a long time. They’re also super affordable. A 16-pound bag will cost you about $10. The downside to this fuel is that they produce a lot of ash to clean up later and don’t impart a lot of that charred flavor many grillers are looking for.
- Hardwood or lump charcoal: This type of charcoal is made from pure wood that imparts more flavor to the food you grill. This charcoal burns more quickly than its briquette cousins but it produces less ash and waste. Because of the extra flavor here, many experienced grillers prefer hardwood charcoal. It costs a bit more than briquettes—a 15-pound bag runs about $14—but our Test Kitchen thinks that the flavor is worth the extra spend.
- A mix of both: The good news is you don’t have to stick with one type of charcoal. You can mix inexpensive briquettes with hardwood charcoal. This helps cut costs and speed up the grilling process while still giving you some of that smokey flavor.
No matter what fuel you choose, be sure to store your extra charcoal in a dry place. Your garage or shed will do the trick. If you want to be extra cautious about moisture, invest in a lidded container to stash your coals.
How to Light a Charcoal Grill
Just like there are different charcoals to choose from, there are plenty of methods for lighting a grill to choose from, too, including many different charcoal starters.
- Lighter fluid: This is the method most people think of when starting a charcoal grill. Start by pouring your charcoal into the belly of the grill and shaping them into a mound. Then spritz the lighter fluid evenly over the coals and let it absorb into them for about 20 seconds. Then toss a match into the bowl and let ’em go. When the coals are white-hot, you can shift them around in the base of the grill and get to work.
- Chimney starter: Picky grillers are sensitive to the flavor of lighter fluid, so fluid-free methods of starting a grill are very popular, including the chimney starter. To use, crumple a sheet or two of newspaper into the bottom of the chimney and fill to the top with charcoal. Light the paper at the bottom and let this heat up until the coals are white—about 20 minutes. When ready, pour them into your grill kettle and start to cook.
- Electric charcoal starter: If you’re a gadget-loving griller, try an electric charcoal starter. To fire up the coals with one of these (our Test Kitchen likes the Looft Lighter), mound your charcoal in the kettle of your grill and touch the gadget to your coal. The starter will help the coal catch and you’ll be ready to grill in no time.
- Strike-able fire starters: You can also try a strike-able charcoal starter like these from Diamond. These fire-starting sticks ignite like a match and burn down with your charcoal. To use them, form a well in your charcoal, strike the fire starter and let it do its work. When the coals are white-hot, redistribute them in your grill as needed and grab some brats.
Color is a great indication of how hot the coals are. Aim for white to glowing red for cooking (you don’t want to see a lot of dark gray or black when you start to cook).
You can also tell if the grill is ready by hovering your hand about four inches over the coals. If you can comfortably hold it there for more than five seconds, your coals still need to heat up. If you can keep your hand hovering for about two or three seconds, that’s the sweet spot for grilling.
Also when you’re lighting your grill—and cooking and cooling it down—be sure to follow these grill safety tips.
How to Get Grilling
Prep Your Grill Grates
Before you grill, it’s a good idea to season your grill grates. That means cleaning the grates and then giving them a spritz with an oil with a high smoke point, like canola or vegetable oil.
This quick coating of oil will prevent food from cooking and will help season the grates the same way you’d season a cast-iron skillet.
Arranging Your Coals from Direct and Indirect Heat
While you might think that you want to cook everything from hot dogs to kabobs right over the coals, that’s not always the case.
Inside your grill, you’ll want to push your charcoal to one side. This area will be hotter and is where you’ll do all your direct heat grilling. Foods that should be grilled with direct heat are sausages, kabobs, shrimp and any food that you want to be seared like steaks.
The side without the coals will still be hot, just not scorching. This is the indirect heat area. Use indirect heat to grill foods that take 20 minutes or longer to cook like larger or tough cuts of meat. You can also use the indirect heat area of your grill to keep foods warm.
Charcoal Grilling Basics
When it comes to learning how to use a charcoal grill, there are a few best practices to follow so your grilling recipes turn out mouthwateringly well:
- Turn food only once (if possible): Just like when searing a good steak in a cast-iron pan, it’s best not to fuss with what you’re grilling too much. Try to cook your food—whether it’s a brat or a veggie kabob—halfway through on one side and then flip. Ideally, you should flip your food just once for the best cook and the best grill marks.
- Don’t press on your proteins: As tempting as it is, do not press down on your burgers or steaks. Yes, the sizzling sound is so satisfying, but pressing on your meats squeezes out the juices which can lead to a dry burger.
- Check your vents: Charcoal grills are equipped with vents on the underside and lid. You can change the positions of these vents to help with the heat. Closed vents will decrease the heat as less oxygen will fuel the fire. Open vents will give more oxygen to the charcoal so it burns hotter.
- Control the heat: The best way to keep your grill hot is to keep the lid on. This traps the heat inside so your foods cook in a timely manner. Use vents and the lid to control the heat
- Think outside the box: While hot dogs and chicken are grilling staples, you can do a lot more on your grill. Try grilling fruits or making dessert on the grill.
How to Clean a Grill
To keep your grill ready for cookout after cookout, you do have to give it a quick clean. Here’s how to clean a grill to keep it ready for a summer full of barbecues.
- Brush the grates: After you’re done cooking and while the grate is still hot, use a grill brush to clean the grate of any major debris. The heat will make some of the baked-on mess easier to remove.
- Clean the grates: If the grates are still a bit grimy after brushing, you can give them a serious clean by soaking them in hot water and dish soap. Use a good dish scrubber to get rid of any extra dirt.
- Remove the ash: When the grill is completely cool, remove the grates and empty out any ash or leftover coals into a metal container.
- Clean the interior: If you notice the bowl of your grill getting a little grubby, use a wire brush or steel wool to get rid of any stuck-on mess. For a deep clean, scrub the interior with warm water and dish soap, then rinse.
- Wipe the exterior: Keep the outside of your grill looking shiny by giving it a quick wipe with warm water and soap.
You don’t need to complete every step every time you grill, but it’s a good practice to at least make sure you’re starting with clean grates each time—this will prevent any flame flare-ups. And if you want your grill to keep looking its best, be sure to store it in a garage or shed when not in use. You can also invest in a grill cover.
Choosing a Charcoal Grill
If you’re looking to buy a grill or just upgrade the one you have, there are a few criteria to keep in mind.
- Shape: You’ll find charcoal grills in many shapes and sizes. Round kettle shapes are very common, though you can also find barrel-style, rectangular and square grills. Any shape will work, but you may prefer one based on what suits your yard, storage space and cooking style.
- Surface area: Grills come in all sizes. Make sure you’re buying one with enough space for your needs.
- Ease of cleaning: Charcoal grilling is a messy business. Look for models that give easy options for cleanup including ash containers.
- Price: Charcoal grills vary greatly in price. The classic Weber kettle grill (one of our Test Kitchen’s favorites) starts at around $100 and is a great option for amateur and pro grillers alike. You’ll also find some pretty fancy charcoal grills out there nearing the $1,000 mark. It’s all up to you and your budget.
Grill Tools and Accessories
The great thing about charcoal grilling is that you can do a lot with just a few simple tools. You can also invest in a lot of fun gadgets once you get more serious.
Basic Grilling Tools
- Spatula and tongs: Make sure you have a spatula and tongs for flipping burgers, turning sausages and grilling corn. Extra-long handles keep your hands away from the heat.
- Grill brush: A good wire brush will take care of cleaning away a lot of burnt-on grime. Don’t start grilling until you’ve got one of these ready for cleanup duty.
- Meat thermometer: Getting the temperatures right on your proteins is crucial. To make sure that steak is medium-rare and your grilled pork tenderloin is done, you’ll want a good quick-read thermometer.
- Chimney starter: These chimney starters are great—even for beginner grillers. For about $20 you can start your charcoal grill without chemicals.
Next-Level Grilling Accessories
- Electric charcoal starter: Avid grillers will definitely appreciate this gadget. A Looft Lighter charcoal starter fires up the grill in seconds and is pretty darn fun to use.
- Grilling planks: You can give food more flavor with plank grilling. Wood planks are great for grilling fish and veggies. Using different planks, like cedar or maple, can really highlight your ingredients. They’re a fun grilling extra to experiment with.
- Grilling basket: A heavy-duty basket like this one from All-Clad is a great addition to your collection of grill gear. Easily contain ingredients that might normally fall through the grates inside the basket. This works especially well with grilled vegetables.
- Grill light: You might wonder why you never thought of this one before! A grill light helps you see what you’re doing once the sun sets—perfect for later in the grilling season.
- Hardwood charcoals: Some serious grillers think of charcoal as another ingredient for their favorite grilled recipes. You can impart different flavors with different types of wood. Cowboy Charcoal makes several options including mesquite, applewood and hickory.
- BBQ mop brush and basting pot: For many, grilling is synonymous with barbecue. If you like to cover your ribs with plenty of sauce, a good mop brush will do the job. Its bristles are designed to soak up lots of your favorite barbecue sauce to coat whatever it is you love to grill.
Put Your Skills to Use with 100 Grilled Recipes
Kentucky Grilled Chicken
This Kentucky grilled chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to mop on the basting sauce.
-Jill Evely, Wilmore, Kentucky
Gourmet Burgers with Sun-Dried Tomato
This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese—Gorgonzola, feta, smoked Gouda, blue or another family favorite. —Aaron Shields, Hamburg, New YorkGrilled Corn in Husks
If you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey
Feta Salmon Salad
My son David always ordered the satisfying salmon sandwich at a local pub. In trying to replicate it, he came up with this salmon salad recipe. It's the only recipe he's ever made and our entire family thinks it's great. —susan griffiths, Mount Pleasnt, South Carolina
Steak Sandwiches with Crispy Onions
I created this steak sandwich recipe for my husband. Fried onions are a family favorite, and I thought it would be amazing to put them on a sandwich. The chimichurri-inspired mayo gives fabulous freshness and flavor. —Renee Seaman, Green Township, New Jersey Don't make these grilling safety mistakes.
Grilled Caesar Chicken Breasts
Marinated overnight in creamy Caesar dressing, this grilled Caesar chicken recipe is juicy, tender and full of flavor. It couldn't be easier. —Marcia Wallenfeldt, Kent, OhioThe Best Grilled Sirloin Tip Roast
If you're looking for a flavorful cut of meat that's still pretty lean, give this sirloin tip roast a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. —James Schend, Pleasant Prairie, Wisconsin
Fresh Corn & Arugula Salad
This fresh-tasting salad is known as Aunt Pammy's salad in my family. It's so colorful that it will take center stage. — Pamela Damm, South Beloit, Illinois
Salmon Grilled in Foil
Steamed in its own juices, this grilled salmon in foil is incredibly tender. Curry adds a punch of flavor that's perfectly balanced by onion and tomato. —Merideth Berkovich, The Dalles, Oregon
Grilled Elote Flatbread
Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down this summer by grilling this summery, fresh flatbread outdoors. —Amanda Phillips, Portland, Oregon
Grilled Romaine Salad
For a great-tasting salad, try this recipe on the grill! It's equally good with any dressing of your choice.—Taste of Home Test Kitchen
Grilled Onion & Skirt Steak Tacos
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
Margarita Chicken
Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. —Kelly Bruneman, Cedar Park, Texas
Grilled Flank Steak
My sister, Kathy, and I often exchange recipes and this grilled flank steak recipe is from her. It's become a favorite of mine to serve to company. The meat and vegetables can be prepared ahead of time. When company arrives, just fire up the grill! —Jenny Reece, Farwell, Minnesota
Dry-Rub Grilled Pork Chops over Cannellini Greens
My family was not a huge fan of pork until I tried this pork chops and green beans recipe. Feel free to incorporate your favorite herbs into the dry rub. You can use the rub on boneless skinless chicken breast or other meats, too. —Michael Cirlincione, Stockton, New JerseyGrilled Chicken Salad
Halibut Soft Tacos
I sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. —Kristin Kossak, Bozeman, Montana
Brined Grilled Turkey Breast
You'll want to give thanks for this mouthwatering, slightly sweet turkey! A hint of spice makes this one of our best turkey recipes ever. —Tina Mirilovich, Johnstown, PennsylvaniaGrilled Mahi Mahi
Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! —Taste of Home Test Kitchen, Milwaukee, WisconsinBeef 'n' Pork Burgers
The combination of meats is the secret behind these beef and pork burgers. They're ideal for summer grilling, and everyone loves them. Plus, you can easily double or triple the recipe for large get-togethers. —Sharon Adamczyk, Wind Lake, Wisconsin
The Best Baby Back Ribs
I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. —Iola Egle, Bella Vista, ArkansasChicken Strawberry Spinach Salad
This pretty spinach salad, topped with grilled chicken, strawberries and almonds, features a delectably sweet poppy seed dressing. Ready in moments, it’s a refreshing lunch or light supper for two. —Ginger Ellsworth, Caldwell, IdahoGrilled Asparagus
Tender, with a delicious barbecue flavor, this grilled asparagus makes a perfect side dish for grilled meats. Don't know how to cook asparagus on the grill? Just place the stalks on a double skewer. —Taste of Home Test Kitchen
Grilled Chorizo and Shrimp Paella
This shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North DakotaArtichoke Steak Wraps
This simple, fast and flavorful dish is one the whole family loves. It's surprisingly easy to make, and you can broil the steak if you don't want to venture outside.—Greg Fontenot, The Woodlands, Texas
Lemon-Dijon Grilled Salmon Foil Packet
My family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon are grilled in foil, there's almost no cleanup! —Bonnie McGuire, Sunnyvale, California
Easy Grilled Corn with Chipotle-Lime Butter
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled Steak Tacos
Spicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite! —Michael Compean, Los Angeles, California
Grilled Fruit Phyllo Tart
This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
California Burger Wraps
I love the way these fresh flavors blend. It's a snap to throw these wraps together for a quick, healthy lunch. The burgers can also be served on buns if you like. —Rachelle McCalla, Atlantic, IowaBratwurst and Chicken Kabobs
I made these lively chicken kabobs as a thank-you gift while visiting my relatives in Norway They loved eating them almost as much as I loved cooking for them! If you prefer less heat in the chutney, you can use honey in place of pepper jelly. Also, any variety of vegetables will work with these. —Anna Davis, Springfield, MissouriAloha Burgers
I love hamburgers and tropical fruit, so it just seemed natural for me to combine them. My family frequently requests this unique Hawaiian pineapple burger recipe. It's a nice change of pace! —Joi McKim-Jones, Waikoloa, Hawaii
Grilled Bruschetta
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. —Brittany Allyn, Mesa, Arizona
Martha's Fish Tacos
We can’t get enough barbecued fish at our house. This recipe can be made ahead and served cold, or you can eat it hot off the grill. It’s fantastic either way! —Martha Benoit, Proctorsville, Vermont
Big John's Chili-Rubbed Ribs
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida
Cajun Grilled Shrimp
The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top—that makes them taste extra bright and delicious. —Sharon Delaney-Chronis, South Milwaukee, WisconsinGrilled Pork and Poblano Peppers
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.Grilled Lobster Tails
I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. —Katie Rush, Kansas City, Missouri
Grilled Stone Fruits with Balsamic Syrup
Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, CaliforniaGrilled Pattypans
Just a few minutes and a handful of ingredients are all you’ll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled Pork Tenderloin with Cherry Salsa Mole
The combination of pork and cherries has long been a favorite of mine. The hint of spice and chocolate in the salsa mole makes the combination even more special. —Roxanne Chan, Albany, California
Grilled Veggie Pizza
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
Lime and Dill Chimichurri Shrimp
Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, CaliforniaGrilled Italian Sausage Sandwiches
Try these sausage sandwiches for a casual but hearty meal. Full of traditional Italian flavor, they're a snap to make. —Mike Yaeger, Brookings, South Dakota
Spiced Grilled Chicken with Cilantro Butter
The spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. —Taste of Home Test Kitchen
Easy Grilled Squash
This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. —Esther Horst, Monterey, Tennessee
Shrimp 'n' Scallops Tropical Salad
A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
Steak Sandwich Kabobs
Skewers with seasoned steak, bread and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs. —Taste of Home Test KitchenCedar Plank Salmon with Blackberry Sauce
Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. —Stephanie Matthews, Tempe, AZ
Grilled Basil Chicken and Tomatoes
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
Grilled Angel Food Cake with Strawberries
One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine
Lemony Shrimp & Tomatoes
I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Grilled Huli Huli Chicken
I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Tacos on a Stick
Teens like assembling these creative kabobs almost as much as they like devouring them. The whole family is sure to love the sensational Southwestern flavor of this twist on beef shish kabobs. —Dixie Terry, Goreville, IllinoisMango & Grilled Chicken Salad
We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. —Sherry Little, Sherwood, Arkansas
Beef Suya
My Nigerian brother-in-law introduced me to beef suya, a very spicy street food that's popular in western Africa. I was intrigued when I found out the spice rub is made from ground peanuts and a blend of different seasonings. After lots of experimenting, I came up with my own version. —Elena Iorga, Irvine, California
Grilled Vegetable Platter
The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. —Heidi Hall, North St. Paul, Minnesota
Cola Burgers
A friend who's an excellent cook shared this hamburger recipe with me, and it has since become a family favorite. The unusual combination of cola and French salad dressing added to the ground beef gives it fabulous flavor. The mixture is also used as a basting sauce on the moist burgers.
-Melva Baumer, Millmont, PennsylvaniaGrilled Honey Balsamic-Glazed Fruit
One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
Easy Marinated Grilled Flank Steak
Friends shared this three-ingredient marinade years ago, and it’s been a favorite since. Serve the steak with salad and grilled potatoes for a quick meal. —Beverly Dietz, Surprise, Arizona
Barbecued Chicken Pizzas
So fast and so easy with refrigerated pizza crust, these saucy, smoky pizzas make quick fans with their rustic, hot-off-the-grill flavor. They're perfect for impromptu cookouts and summer dinners on the patio. —Alicia Trevithick, Temecula, CaliforniaGrilled Chicken and Mango Skewers
The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, FloridaFresh Artichokes with Lemon-Yogurt Dip
Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. —Jill Haapaniemi, Brooklyn, New YorkGrilled Peach, Rice & Arugula Salad
This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas
Hawaiian Beef Sliders
Sweet and savory with just a hint of heat, these dynamite burgers are packed with flavor. The combination of pineapple and bacon may sound unusual, but you'll find they're a perfect match. —Mary E. Relyea, Canastota, New York
Ginger Salmon with Cucumber Lime Sauce
Lime with ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. —Noelle Myers, Grand Forks, North Dakota
Beef and Blue Cheese Penne with Pesto
Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it’s as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. —Frances Pietsch, Flower Mound, TexasGrilled Figgy Pies
Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island
Key West Flank Steak
My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, MinnesotaBacon & Swiss Chicken Sandwiches
I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska
Grilled Brussels Sprouts
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Cake & Berry Campfire Cobbler
This warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
Chicken Skewers with Cool Avocado Sauce
I’m always looking for lighter recipes to take on tailgate outings—and this one works fabulously for grilling. Just whip up the marinade, add the chicken and take it along to the pregame festivities. —Veronica Callaghan, Glastonbury, Connecticut
California Burger Bowls
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
Grilled Sausage-Basil Pizzas
We love basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. —Lisa Speer, Palm Beach, Florida
Grilled Jerk Shrimp Orzo Salad
The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, FloridaTarragon Asparagus
I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. —Sue Gronholz, Beaver Dam, Wisconsin
Honey Chipotle Ribs
Nothing is better than having a sauce with the perfect slather consistency. Here's one that will ensure a lip-smacking feast. Go ahead and make the sauce up to a week ahead for an easier grilling experience. —Caitlin Hawes, Westwood, Massachusetts
Stuffed Grilled Zucchini
Pair these zucchini boats with charred pork chops, smoked fish or other grilled greats. —Nancy Zimmerman, Cape May Court House, New Jersey
Tomato, Avocado and Grilled Corn Salad
With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida
Chicken Alfredo with Grilled Apples
If you've never grilled apples before, here's your excuse to start. I created this Alfredo-style chicken for a party. By the number of recipe requests, I knew it was a hit. —Richard Robinson, Park Forest, Illinois
Sweet Sriracha Wings
Serve these fiery hot wings on game day or any time friends and family gather. If you don’t like a ton of sweetness, add the honey slowly and taste as you go. —Logan Holser, Clarkston, MichiganCilantro Lime Shrimp
A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, CaliforniaBeef 'n' Pork Burgers
The combination of meats is the secret behind these beef and pork burgers. They're ideal for summer grilling, and everyone loves them. Plus, you can easily double or triple the recipe for large get-togethers. —Sharon Adamczyk, Wind Lake, Wisconsin
Honey-Mustard Brats
Our honey mustard glaze gives every bite of these brats a sweet and punchy flavor. Everyone who tries them agrees they're delicious. —Lily Julow, Lawrenceville, GeorgiaBruschetta from the Grill
Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. —Mary Nafis, Chino, CaliforniaLemon Garlic Mushrooms
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Jalapeno Popper Mexican Street Corn
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Crab & Shrimp Stuffed Sole
The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois
Grilled Chicken Salad with Blueberry Vinaigrette
When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine
Grilled Cabbage
The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, OhioGrilled Southwestern Potato Salad
This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Spicy Grilled Eggplant
This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Grilled Apple Tossed Salad
The grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio
Grilled Steak and Mushroom Salad
My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. —Julie Cashion, Sanford, Florida
More Mushroom Salad Recipes »Fruit 'n' Cake Kabobs
A neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, PennsylvaniaBurger Americana
Go on a burger road trip in your own backyard. Grill the patties and load them sky-high with your favorite toppings. For instance, peanut butter and bacon make them southern style; coleslaw and tomatoes,
a northern version. —Susan Mahaney, New Hartford, New York
Grilled Salmon Packets
Cleanup’s a snap with this convenient dish prepared and cooked in a foil
wrapper. That’s a welcome time-saver during a hectic week. —Tim Weber, Bettendorf, Iowa
Grilled Loaded Potato Rounds
My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything beforehand, then assemble and grill at the party. Serve with sour cream, cheese, bacon and chives. —Fay Moreland, Wichita Falls, Texas
