If you’re a serious grill enthusiast, you’ve probably learned that charcoal grills are the way to go. Using coals instead of gas as your heat source adds a ton of extra flavor to your food, imparting a rich, smoky element that’s hard to beat. But what’s the best way to fuel your charcoal grill? You’ll find several types of charcoal at the hardware store, from briquettes and hardwood, lump charcoal to flavored briquettes, coconut shell charcoal and binchotan (an activated lump charcoal used in Japanese cooking). Which one is the best for your grill? We asked our Test Kitchen team for their advice.
Psst: This is everything you need to know about how to use a charcoal grill.
Briquettes
If you head to the store to buy charcoal for the grill, you’ll likely encounter briquettes. These inexpensive cubes are made by compressing wood by-products like sawdust and lumps of wood together, along with additives to make the coals burn long and hot. They also tend to produce a lot more ash than lump charcoal, so you’ll want to remove the excess before each grilling session. Briquettes can give off a chemical odor as they’re started, too, so it’s important to let them burn until they’re covered with white ash before starting your cooking session.
Although the manufacturing process sounds off-putting, briquettes are a good option for anyone new to charcoal grilling. They burn more consistently and longer than lump charcoal, so they require a lot less hand-holding. For the cleanest burn, look for briquettes that don’t have added lighter fluid.
Pros
- Inexpensive
- Easy to find
- Long, even burn time
Cons
- Take longer to light
- Produces a lot of ash
- Might impart additional flavor to your food
Cost
Roughly $1.50 per pound, or $30 for a 20-pound bag. The easy light briquettes are significantly more expensive, around $4 per pound.
What to cook with briquettes
We like using briquettes for any items with long cooking times, like grilling a whole chicken. Catherine Ward, our prep kitchen manager, always uses Kingsford briquettes when smoking. They provide a consistent, slow burn that makes it easier to turn your grill into a smoker.
How to start briquettes
The best way to start briquettes is with a chimney starter ($20). Fill the chimney with the appropriate amount of briquettes (a full chimney for high heat, half-full for medium heat and a quarter-full for low heat). Remove the top rack and set the chimney inside the grill. Place a piece of newspaper underneath the chimney and light it through the vents. Let the fire burn undisturbed until the coals are covered in white ash, about 30 minutes. Carefully dump the coals out into the grill using oven mitts to protect your hands. Spread them out into a direct or indirect heat pattern and cover the grill until it reaches the desired temperature.
Best charcoal briquette brands
via amazon.comCowboy Hardwood Lump Charcoal
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via amazon.comKingsford Easy Light Briquettes
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When it comes to briquette brands, you really can’t go wrong with Kingsford Original ($13). These small, compact briquettes burn hot and long, and they don’t have any added flavor. We also like the all-natural briquettes from Cowboy brand ($37). If you don’t want to mess with lighter fluid or a charcoal chimney, look to Kingsford Easy Light ($23).
Hardwood/Lump Charcoal
Serious grillers tend to skip the briquettes and go straight to hardwood charcoal. This charcoal is made by slowly burning wood in the absence of oxygen. When all the sap and moisture is removed from the wood, the result is a clean-burning charcoal. Because it’s made from pure wood, hardwood charcoal has a more natural, smokier flavor than briquettes. It also tends to respond better to air control using the vents, allowing you to be more precise with the temperature inside the grill.
The vast majority of our Test Kitchen team prefers cooking over hardwood coal because of its cleaner flavor. Josh Rink, our food stylist and test cook, likes how it lights quicker and burns hotter than briquettes. And because it doesn’t contain any by-products or additives, hardwood charcoal produces fewer ashes, so you won’t need to clean out the grill as frequently. The unevenly-sized pieces do burn more quickly than briquettes, though, so be ready to add additional charcoal to the grill for long-cooking items.
Pros
- Lights quickly
- Burns hot and “clean” (no added flavors)
- Responds well to air control through vents
- Produces little ash
Cons
- Expensive
- Short burn time
- Unevenly-sized pieces
Cost
Roughly $2 a pound, or $35 to $40 for a 20-pound bag.
What to cook with hardwood charcoal
Shannon Norris, our senior food stylist, uses hardwood charcoal anytime she lights up the grill, so feel free to use them on any of your favorite grilling recipes. It has a cleaner flavor and fewer chemicals, so it lets the natural flavor of the grilled food shine.
How to start hardwood charcoal
You can start this charcoal in a chimney starter, but it’s much easier to use a lighter cube ($5) or a starter square ($21). Remove the top rack on the grill and loosely pile the charcoal in the middle of the grill. Bury a starter cube or square in the center of the pile, making sure there is still airflow to the cube. Light the cube and let the charcoal burn for about 15 minutes, until the center of the pile is red-hot and the pieces begin to be covered in white ash. Knock the pile down a little bit to spread out the heat and cover the grill until it reaches the desired temperature.
Best hardwood/lump charcoal brands
via amazon.comRockwood Natural Charcoal
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via amazon.comJealous Devil Lump Charcoal
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Our hands-down favorite lump charcoal for grilling is Royal Oak Lump Charcoal ($13). It burns hot and clean, with a lightly smoky scent. We also like the blended wood flavor from Rockwood All-Natural Hardwood Lump Charcoal ($40), which uses a blend of oak, hickory, maple and pecan wood. You also can’t go wrong with Jealous Devil All Natural Lump Charcoal ($35), a chemical-free lump charcoal made with South American hardwoods.
Next: Learn how to grill (almost) everything using this handy guide.
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Bananas Foster on the Grill
Bananas Foster is my husband’s favorite dessert, and this is one of the easiest recipes I have found. Not only is it delicious, it’s a great way to use those bananas that are a little too ripe to just peel and eat. —Rebecca Clark, Warrior, Alabama Get Recipe Psst: Become a grill master with our ultimate guide to grilling everything.
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, MinnesotaGo to Recipe Start off your meal with these easy summer appetizers.
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, ArizonaGo to Recipe At the start of summer, dig in to these Memorial Day BBQ recipes.
Shrimp Cobb Salad
This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like. — Nicholas Monfre, Hudson, FloridaGo to Recipe
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, WisconsinGo to Recipe
Grilled Chicken Ranch Burgers
This is one of the most fantastic, flavorful burgers I’ve ever made. Ranch is a favorite in dips and dressings, and believe me, it doesn’t disappoint in these burgers, either! —Kari Shifflett, Lake Mills, IowaGo to Recipe
Garden-Fresh Grilled Veggie Pizza
I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, IllinoisGo to Recipe
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, IowaGo to RecipeTaste of Home
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, MissouriGo to RecipeTaste of Home
Grilled Guacamole
If you’re a guacamole lover, try this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, IndianaGo to RecipeTaste of Home
Jalapeno-Lime Chicken Drumsticks
Bottled hot sauce isn’t my thing, so I developed a fresh pepper glaze for grilled chicken. These drumsticks practically fly off the plate. —Kristeen DeVorss, Farmington, New MexicoGo to Recipe
Blueberry-Cinnamon Campfire Bread
A neighboring camper made a bread so tempting, I had to ask for the details. Here’s my version, best enjoyed with a steaming cup of coffee by the campfire. —Joan Hallford, North Richland Hills, TexasGo to RecipeTaste of Home
Grilled Pork with Pear Salsa
My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to “pear” it with this fabulous salsa. —Suzan Ward, Coeur d’Alene, IdahoGo to Recipe
Grilled Spicy Corn on the Cob
During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, TexasGo to Recipe
Summertime Spaghetti with Grilled Meatballs
After Hurricane Sandy, we were without power for two weeks. I learned what you can make on a grill, such as these smoky meatballs and tomato sauce. —Andrea Rivera, Westbury, New YorkGo to Recipe
Bacon Cheddar Jalapenos
Take these cheesy, fiery appetizers straight to the grill so you can add a touch of smoke. We pass them with bowls of guacamole and sour cream. —Wayne E. Barnes, Montgomery, AlabamaGo to Recipe
Grilled Pork Chops with Smokin’ Sauce
While growing up, my husband always had pork chops that were pan-fried or baked, but he knew they could be better. So he combined his love of grilling with the desire to create his own signature sauce, and the result was this recipe. —Vicky Drnek, Rome, GeorgiaGo to Recipe
Skewered Ginger Shrimp with Plums
Sweet, simple and sensational, these shrimp skewers boast loads of flavor with just four ingredients. Throw them on the grill for a quick dinner. —Taste of Home Test Kitchen, Milwaukee, WisconsinGo to Recipe
Grilled Garlic Naan
Indian food is my all-time favorite and no meal is complete without some naan. I like to brush grilled or baked naan with lots of butter, garlic and a little chopped cilantro.—Jerry Gulley, Pleasant Prairie, WisconsinGo to RecipeTaste of Home
Farmers Market Orzo Salad
Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North CarolinaGo to Recipe
Grilled Tender Flank Steak
How to cook flank steak? Easy! Marinate it and grill or broil it! This marinated steak is so moist that it will become one of your favorite ways to serve beef. —Heather Ahrens, Columbus, OhioGo to RecipeTaste of Home
Grilled Southwestern Potato Salad
This salad is great 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, ArizonaGo to Recipe
Can-Can Chicken
Here’s a tasty take on the popular beer-can chicken. Once the bird is on the grill, the work’s basically done. And cleanup is a cinch—a must for a guy like me. —Steve Bath, Lincoln, NebraskaGo to RecipeTaste of Home
Summer Garden Fish Tacos
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, IllinoisGo to RecipeTaste of Home
Dad’s Cola Burgers
Before you hand out the drinks, save a little soda to make these delectable burgers. Cola—used in the meat mixture and brushed on during cooking—really sparks the flavor and takes this favorite to a whole new level. —Emily Nelson, Green Bay, WisconsinGo to Recipe
Fajita in a Bowl
Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, WisconsinGo to RecipeTaste of Home
Cookout Caramel S’mores
These classic treats make a fabulous finish to an informal meal. Toasting the marshmallows extends our after-dinner time together, giving us something fun to do as a family. —Martha Haseman, Hinckley, IllinoisGo to Recipe
Santa Maria Roast Beef
A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread. —Allison Ector, Ardmore, PennsylvaniaGo to RecipeTaste of Home
Spicy Corn Kabobs
Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, CaliforniaGo to Recipe
Spiced Grilled Chicken with Cilantro Lime Butter
This grilled chicken gets a lovely pop of color and flavor from the lime butter—don’t skip it! —Diane Halferty, Corpus Christi, TexasGo to Recipe
Grilled Tomato-Peach Pizza
This delicious pizza is unique, healthy and easy to make. The fresh flavors make it the perfect summer appetizer. —Scarlett Elrod, Newnan, GeorgiaGo to Recipe
Grilled Pork Noodle Salad
The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. —Rosalyn Nguyen, Astoria, New YorkGo to Recipe
Grilled Peach Sundaes
These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That’s jackpot at our house. —Nancy Dentler, Greensboro, North CarolinaGo to Recipe
Grilled Flank Steak with Summer Relish
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that’s what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, MichiganGo to Recipe
Grilled Green Beans
I cook almost everything outdoors, including green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, PennsylvaniaGo to Recipe
Blackout Peach Bread Pudding
I bake several times a week so my kids have homemade desserts. We lost power in a storm, so I used the grill to invent “blackout” pudding. —Augustina Zaccardi, Eastchester, New YorkGo to Recipe
Cuban Sandwich Burgers
My mom would make these Cuban burgers when we would visit her in Florida. They are a take on the real Cuban sandwich. My kids love them. My boys could eat two of these monsters in one sitting. —Marina Castle Kelley, Canyon Country, CaliforniaGo to Recipe
Bacon-Wrapped Asparagus
My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this grilled bacon wrapped asparagus recipe with meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, TexasGo to Recipe
Herb & Cheese-Stuffed Burgers
Tired of the same old ground beef recipes? This quick-fix burger alternative, with its creamy cheese filling, will wake up your taste buds. —Sherri Cox, Lucasville, OhioGo to Recipe
Greek Pork Chops
My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. —Geri Lipczynski, Oak Lawn, IllinoisGo to Recipe
Honey-Glazed Chicken Kabobs
This is one of my husband’s favorite meals. I serve it with rice pilaf, salad and grilled garlic bread. —Tracey Miller, Aiken, South CarolinaGo to Recipe
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, FloridaGo to Recipe
Pot of S’mores
Mom’s easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, IdahoGo to Recipe
Grilled Potato Packets
Potatoes require a little extra time on the grill, so remember to give these pouches first dibs on the flames. —Anna Bjornn, Rexburg, IdahoGo to Recipe
Jim’s Secret Family Recipe Ribs
For more than 30 years, my brother-in-law Jim kept his famous rib recipe a secret. When he finally shared it, we just had to pass it along because we loved it so much. This one’s for you, Jim! —Vicki Young, Brighton, ColoradoGo to Recipe
Buttery Grilled Shrimp
This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. —Sheryl Shenberger, Albuquerque, New MexicoGo to Recipe
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, OhioGo to Recipe
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, IdahoGo to RecipeTaste of Home
Grilled Ribeye with Garlic Blue Cheese Mustard Sauce
This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, WisconsinGo to Recipe
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 DakotaGo to RecipeTaste of Home
Steak with Chipotle-Lime Chimichurri
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, CaliforniaGo to Recipe
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, FloridaGo to RecipeTaste of Home
Grilled Zucchini & Pesto Pizza
In the great outdoors, we surprise our fellow campers who don’t think it’s possible to have standout pizza in the backwoods. This one with zucchini proves our point! —Jessee Arriaga, Reno, NevadaGo to Recipe
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, GeorgiaGo to Recipe
Grilled Pork with Avocado Salsa
I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It’s an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, PennsylvaniaGo to Recipe
Best Italian Sausage Sandwiches
Need a different type of Italian dinner? This rich tomato sauce simmers all afternoon in the slow cooker, ready to top freshly grilled Italian sausages. It’s a fantastic combination with lots of crowd appeal! —Taste of Home Test KitchenGo to RecipeTaste of Home
Pina Colada Pork Chops with Tropical Fruit Salsa
These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair. —Jenn Tidwell, Fair Oaks, CaliforniaGo to Recipe
Chicken with Peach-Cucumber Salsa
To keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. —Janie Colle, Hutchinson, KansasGo to Recipe
Spicy Lemon Chicken Kabobs
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, NevadaGo to Recipe
Eclairs on the Grill
My best camping treat is an easy eclair on a stick. This is the one that makes people watch what you’re doing and beg to be included. —Bonnie Hawkins, Elkhorn, WisconsinGo to Recipe
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, IllinoisGo to Recipe
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, ColoradoGo to Recipe
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, FloridaGo to Recipe
Lemon-Dill Salmon Packets
Grilling in foil is an easy technique I use with foods that cook quickly, like fish, shrimp, bite-sized meats and fresh veggies. The options are endless—and the cleanup is easy. —A.J. Weinhold, McArthur, CaliforniaGo to Recipe
Mexican Hot Dogs
My stepmom was born in Mexico and introduced us to hot dogs with avocado and bacon. We were instantly hooked. Now our whole family makes them. —Amanda Brandenburg, Hamilton, OhioGo to RecipeTaste of Home
Grilled Sausages with Summer Vegetables
After 30 years of camping, we’ve come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar on the table. —Nancy Daugherty, Cortland, OhioGo to Recipe
Caesar Salad with Grilled Steak and Potatoes
We get our grill on for this sizzling steak and potatoes baked in foil. It’s a quick and easy main dish we like to take outdoors. —Edie DeSpain, Logan, UtahGo to Recipe
Balsamic-Glazed Fig & Pork Tenderloin
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it’s a regular at family gatherings. —Greg Fontenot, The Woodlands, TexasGo to Recipe
Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze
When guests bite into these juicy grilled kabobs, their eyes always widen with satisfaction. Our four kids are crazy about the spicy-sweet sauce. —Joni Hilton, Rocklin, CaliforniaGo to Recipe
Rhubarb-Apricot Barbecued Chicken
Springtime brings back memories of the rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. —Laurie Hudson, Westville, FloridaGo to Recipe
Lime and Sesame Grilled Eggplant
When I lived in Greece, I fell in love with eggplant. My recipe’s seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North CarolinaGo to Recipe
The Ultimate Fish Tacos
This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. —Yvonne Molina, Moreno Valley, CaliforniaGo to Recipe
Whiskey Pineapple Chicken
Everyone in my family loves this recipe and its sweet marinade with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, CaliforniaGo to RecipeTaste of Home
Tarragon 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, WisconsinGo to RecipeTaste of Home
Grilled 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, WashingtonGo to RecipeTaste of Home
Grilled 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, TexasGo to Recipe
Grilled Brats with Sriracha Mayo
I am a Sriracha fanatic, so that’s what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. —Quincie Ball, Olympia, WashingtonGo to Recipe
Grilled Ham Burgers
My family loves my ham loaf, so I decided to make the ham loaf mixture into patties and grill them—it was an instant hit. Adding the arugula gives these burgers a peppery bite and honey mustard dressing adds just the right sweet and sour flavor. —Susan Bickta, Kutztown, PennsylvaniaGo to RecipeTaste of Home
Grilled Garden Veggie Pizza
Pile on the veggies—the crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, TexasGo to RecipeTaste of Home
Grilled Pears with Mascarpone Cheese
For a light dessert after a big barbecue, we stuff pears with mascarpone cheese and gingersnap cookies. Add a drizzle of caramel sauce for a sweet touch. —Faith Cromwell, San Francisco, CaliforniaGo to RecipeTaste of Home
Matt’s Jerk Chicken
Get ready for a trip to the Islands. You may think jerk chicken is complicated but, really, all it takes is time. Throw on some tunes, grab an icy drink and prepare to be transported. Have a smoker? You can smoke the chicken first and finish it on the grill. —Jenn Hall, Collingswood, New JerseyGo to Recipe
Feta-Stuffed Portobello Mushrooms
My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. —Amy Martell, Canton, PennsylvaniaGo to Recipe
Grilled Angel Food Cake with Fruit Salsa
When I need dessert fast, I go with angel food cake. Mix fruit salsa ahead of time, and pop the cake on the grill. —Glorimar Jimenez, Indianapolis, IndianaGo to RecipeTaste of Home
Cashew Mango Grilled Chicken
This sweet and nutty chicken hits all the right spots for taste, speed and family appeal. On a rainy day, you can bake it, then finish it under the broiler. —Trisha Kruse, Eagle, IdahoGo to Recipe
Tomato, Avocado and Grilled Corn Salad
With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, FloridaGo to Recipe
Chicken Ole Foil Supper
These Mexi-style chicken packets can be assembled ahead and frozen if you like. Just thaw them overnight in the fridge, then grill as directed. I like to serve them with warm tortillas and fresh fruit on the side. —Mary Peck, Salina, KansasGo to Recipe
Grilled Garden Pizza
Dazzle your family and friends with pizzas fresh off the grill. We top them with Asiago, Parmesan, veggies and fresh basil. Pile on the toppings you love. —Teri Rasey, Cadillac, MichiganGo to RecipeTaste of Home
Cilantro 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, CaliforniaGo to RecipeTaste of Home
Bacon Cheeseburgers with Fry Sauce
In Utah, fry sauce is the beloved condiment. We use it not just as a dip for fries, but also as a spread for hamburgers. Utah is known as the Beehive State, so I wanted to add honey as a special touch to my fry sauce. —Elisabeth Larsen, Pleasant Grove, UtahGo to RecipeTaste of Home
Banana Butter Pecan Kabobs
Desserts with bananas remind me of Grandma. She and my mom taught me to cook. I rarely measure. For this dish, I set out pecans and butterscotch with kabobs so everyone can customize. —Crystal Schlueter, Northglenn, ColoradoGo to Recipe
Garlic-Grilled Chicken with Pesto Zucchini Ribbons
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New JerseyGo to Recipe
Pesto Corn Salad with Shrimp
This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, CaliforniaGo to RecipeTaste of Home
Grilled Ribeyes with Greek Relish
The classic Grecian flavors of olives, feta cheese and tomatoes are a surefire hit. Combine them to complement a perfectly grilled steak, and it’s magic. —Mary Lou Cook, Welches, OregonGo to Recipe
Grilled Veggies with Caper Butter
We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North CarolinaGo to RecipeTaste of Home
Grilled Fig and Honey Pizza
I had figs I needed to use up, so I made a batch of dough, tossed the figs on the grill and created a scrumptious dessert pizza. —Aaron Reynolds, Fox River Grove, IllinoisGo to Recipe
Flat Iron Steak Salad
My steak salad with avocado and radishes is a big plate of summer deliciousness. I sometimes add dried cranberries and cherry tomatoes, but you can customize it to suit your tastes. —Marla Clark, Albuquerque, New MexicoGo to Recipe
Grilled Cranberry Pear Crumble
My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, MarylandGo to Recipe
Ginger Pound Cake S’mores
Kids and adults won’t be able to resist this fun spin on campfire S’mores. Pound cake replaces the traditional graham cracker while crystallized ginger adds a unique flavor twist. —Peter Halferty, Corpus Christi, TexasGo to Recipe
Grilled Cauliflower Wedges
This side is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, CaliforniaGo to RecipeTaste of Home
Grilled 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, FloridaGo to Recipe
Spicy Plum Salmon
I created this sweet and spicy salmon after being challenged to use healthier ingredients. The fresh plum sauce really complements the smoky grilled fish. —Cheryl Hochstettler, Richmond, TexasGo to Recipe
Grilled Nectarine & Cheese Crostini
At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, CaliforniaGo to Recipe
Grilled Corn Hummus Tostadas
This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go together well. —Lauren McAnelly, Des Moines, IowaGo to RecipeTaste of Home
Tomato-Herb Grilled Tilapia
This super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, IdahoGo to RecipeTaste of Home
Pina Colada Grilled Pineapple
During a cookout with friends, I forgot about dessert. I had a fresh pineapple and coconut, so I improvised. Now I grill pineapple at every cookout. —Josee Lanzi, New Port Richey, FloridaGo to Recipe
Tandoori-Style Chicken with Cucumber Melon Relish
We all need a quick meal that’s deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. —Naylet LaRochelle, Miami, FloridaGo to Recipe
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, CaliforniaGo to Recipe
Lime-Rosemary Shrimp Skewers
I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. —Leah Lenz, Los Angeles, CaliforniaGo to Recipe
Grilled Watermelon Gazpacho
This is the perfect starter for a summer dinner or a lunch meal. It’s cool and tangy with a whole lot of great grilled flavor. If you like a little more spice, just add more jalapenos. —George Levinthal, Goleta, CaliforniaGo to RecipeTaste of Home
Spicy Grilled Broccoli
My kids eat this spiced broccoli without cheese; it’s that good. It transports easily to the beach, the park or tailgate parties and also works on an indoor grill. —Kathy Lewis-Martinez, Spring Valley, CaliforniaGo to Recipe
Grilled Mango & Avocado Salad
Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! —Amy Liesemeyer, Tucson, ArizonaGo to Recipe
Zucchini & Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, TennesseeGo to RecipeTaste of Home
Grilled Caprese Quesadillas
Here’s a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, PennsylvaniaGo to RecipeTaste of Home
Grilled Banana Brownie Sundaes
My niece Amanda Jean and I have a lot of fun in the kitchen creating different dishes. One of us will start with a recipe idea and it just grows from there—and so does the mess. In this case, the happy result was our Grilled Banana Brownie Sundae. —Carol Farnsworth, Greenwood, IndianaGo to Recipe
Fingerling Potatoes with Fresh Parsley and Chives
We use seasonings like adobo, Sazon, fresh parsley and minced chives when we grill potatoes. We have even smoked the potatoes in our portable smoker before grilling. —Teri Rasey, Cadillac, MichiganGo to RecipeTaste of Home
Glazed Spatchcocked Chicken
A few pantry items inspired this recipe, which I’ve since made for small weeknight meals or for big parties. —James Schend, Pleasant Prairie, WisconsinGo to Recipe
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, CaliforniaGo to Recipe
Greek Grilled Chicken Pitas
I switched up my mom’s recipe to create this tasty pita pocket variation. It’s one of our favorite grilled chicken recipes and is perfect for warm days. The creamy cucumber sauce goes great with the fresh, crunchy veggies. —Blair Lonergan, Rochelle, VirginiaGo to Recipe
Grilled Eggplant Parmesan Stacks
We love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New JerseyGo to Recipe
Ginger-Glazed Grilled Salmon
Our family loves salmon prepared this way, and it’s a real treat to make on a warm summer evening. These fillets may be baked in the oven at 450 degrees for 18 minutes, basting occasionally. —Wanda Toews, Cromer, ManitobaGo to Recipe
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