With longer days and warmer temperatures, there’s no better time than summertime, to get outside and get behind the grill. We’re bringing you some of the hottest outdoor kitchens and grills straight from our room galleries, all outfitted with the newest and coolest in grilling technology and style. Then check out some great barbecue tips and ideas from MyRecipes, Southern Living, and Cooking Light. Top it all off with four seriously smoking spit-ready recipes. You’ll never look at a lump of charcoal the same way again.
Anyone can pick up a little charcoal grill and call it a party. However, this open-air kitchen goes way beyond the grill to include a wine bar, two grills, a pizza oven, and tons of workspace
Let your outdoor cook space be an extension of your indoor kitchen. This outdoor kitchen features a full complement of all-weather stainless steel appliances set in a stucco-and-tile island.
The joy of barbecuing shouldn’t be limited to the summer months. A covered pavilion and custom wood- and gas-burning grills allow these Napa, California, homeowners to entertain outdoors year-round.
What’s the most frustrating thing about cooking outside? The number of times you find yourself having to run inside. Just outside the kitchen's back door, this terrace has a built-in tiled counter that houses a grill, sink, and ethanol fireplace.
In Cooking Light’s Chicago Fit House, a deluxe outdoor kitchen is located just off the main floor kitchen and family room. It contains a refrigerator, gas grill, wood-burning pizza oven, and plenty of counterspace.
This cozy porch presents the comforts of a well-appointed kitchen. A four-burner gas grill also has a back burner for rotisserie cooking. There is extra prep space on two grill islands.
Start out strong by buying the highest quality of meat you can afford. Flavorful spices and rich sauces can slightly mask, but won’t save, a poor-quality piece of meat.
Get more secrets to great grilling and budget-friendly cuts at MyRecipes.
Want to impress your guests with perfect grill marks on your steaks and chicken? A hot grill and one simple step will put perfect crosshatch marks on your meats.
Want to know the secret? Watch this 40-second video from Cooking Light to find out!
Wood chips give your meats that great smoky flavor. Prevent chips from burning by soaking them in water overnight. Use about a handful of chips for every 30 minutes spent over the spit.
New to the wonderful world of grilling? MyRecipes has several more grilling-for-beginner tips and suggestions.
Marinating meat is the best way to give it lots of sweet flavor. However, do so safely by marinating meats in the refrigerator, not on the countertop. About 20 minutes before you’re ready to start cooking, take the meat out of the fridge and let it come to room temperature.
Read more grill-side food safety tips at MyRecipes. This article will even tell you what temperature meats, such as pork, chicken, and steak, need to reach before they’re safe to eat.
Are you someone who goes crazy for North Carolina’s tangy, vinegar-based Piedmont barbecue sauce? Or does the thick, sweet tomato-based Kansas City barbecue sauce get your mouth watering?
Read about more regional barbecue styles and discover your personal preferences at MyRecipes.
Do you pine for pulled pork? Have a hankering for hot-of-the-grill hot dogs? Then you need to check out the newest cookbook from Southern Living— Big Book of BBQ: Recipes and Revelations from the Barbecue Belt. Discover more than 200 Southern-style barbecue recipes, grilling techniques, fun weekend BBQ festivals, and the barbecue traditions and tales that pervade every pot of baked beans south of the Mason Dixon.
Pick up your copy at OxmoorHouse.com or wherever cookbooks are sold.
It’s really hard to go wrong when choosing what foods you’re going to throw on the grill this weekend. However, choosing the grill itself can be a bit trickier. When shopping for a grill, remember that grills always look bigger in the store before you start filling it with food.
Read the rest of these tips from Cooking Light on shopping for a great grill.
After a long day behind the grill, baking in the sun, and sucking down a few cold ones, the last thing you want to do is clean the grill. Wait till tomorrow, and combine equal parts distilled white vinegar and water in a spray bottle. Coat the interior of the grill, close the lid, and let it sit for an hour. This will break up the burnt particles that are so hard to get off the day after a good cook out, and make them easier to remove with a brush.
Read more easy ways to maintain your grill to keep it in tip top shape at Southern Living.
Don’t have a brush to clean off your grill? A balled-up piece of aluminum foil and a pair of tongs can substitute for this tool.
See how at Cooking Light.
When grilling with charcoal, use natural wood or lump charcoal. Traditional charcoal briquettes are often made of sawdust and held together with chemical adhesives that can absorb into your food and pollute the air.
There’s no need to drench charcoal in lighter fluid (or buy pre-soaked briquettes) to achieve a steady flame. Instead, invest in an inexpensive chimney starter to quickly and safely light the coals.
The flavors of the popular cocktail–lime juice and tequila–make magic with sweet, delicate grouper. Pair it with yellow rice, black beans, and a pitcher of margaritas, of course.
Recipe: Margarita Grouper Fillets
Enjoy traditional Korean flavors by grilling a batch of these burgers, based on a Korean barbecue specialty called bulgogi. Green onions, brown sugar, garlic, and classic Asian ingredients, such as fresh ginger, soy sauce, and sesame oil, give the burgers their tangy taste. A splash of rice vinegar and a touch of kimchi on top will add even more authentic flavors.
Recipe: Korean Barbecue Burgers
It doesn't get any more basic—or delicious—than three ingredients and a grill. All you need is fresh corn, olive oil, and salt to get the most perfect corn of the summer.
Recipe: Grilled Corn on the Cob
Think the grill is only good for cooking up savory items? Think again. Lend a campfire favorite lightly smoked fruit flavor by grilling banana slices until soft, then using the slices in place of marshmallows to melt the chocolate. It's a fun update to the classic treat.
Recipe: Grilled Banana S'mores