Fire up the grill or the smoker: steaks and burgers, Texas smoked brisket and baby back ribs, kebabs and carne asada, hot-smoked salmon, tandoori shrimp, grilled oysters and corn on the cob.
For doneness, see our steak doneness chart and safe cooking temperatures. For the meat itself, see where to buy meat.
Ground beef and oat patties baked in a homemade barbecue sauce of onion, ketchup, vinegar, Worcestershire, chili powder and paprika. Makes 16 patties.
A thick-cut porterhouse grilled hot and fast over charcoal until charred outside and rare within, sliced off the bone and finished with olive oil, salt and lemon. Serves 4.
Flank or skirt steak marinated in orange and lime juice with garlic, jalapeño, cilantro and cumin, grilled over high heat and sliced for tacos or plates. Serves 6.
Thick, juicy grilled beef patties with melted American cheese on toasted sesame buns with lettuce, tomato, onion and pickles. Makes 4.
New York strip steaks grilled over high heat and topped with a slice of parsley, chive, garlic and lemon compound butter that melts into a sauce. Serves 4.
Sirloin cubes and green pepper marinated 6 hours to overnight in an herbed mustard and vinegar marinade, grilled with mushrooms over slow coals, with tomatoes on their own skewers.
Thin flanken-cut beef short ribs soaked in a soy, pear, garlic and sesame marinade for at least 4 hours, then grilled over high heat for just a few minutes per side. Serves 6.
Sirloin steak cubes marinated in tomato juice, vinegar and mustard, then grilled on skewers with mushrooms, green pepper, cherry tomatoes and fresh pineapple. Serves 6.
Sirloin tips marinated in soy, garlic, brown sugar and Worcestershire, then grilled or pan-seared until caramelized. A New England pub favorite. Serves 4.
A thick sirloin steak grilled over medium coals and basted with a simmered sauce of beer, chili sauce, onion, garlic, soy sauce, Dijon mustard and a touch of liquid smoke. Serves 8.
London broil tenderized, generously seasoned with garlic, onion, seasoned salt and celery salt, glazed with ketchup and vinegar and Worcestershire, and barbecued to taste.
Skirt steak marinated in lime, garlic, cumin and chili powder, seared hot, sliced thin and served sizzling with charred peppers and onions and warm flour tortillas. Serves 4 to 6.
A whole packer brisket rubbed with coarse salt and pepper, smoked low and slow over oak or hickory, wrapped in butcher paper and rested until tender. Serves 12 to 16.
Grilled steak sliced thin and tossed with lettuce, cucumber, tomatoes, red onion, mint and cilantro in a hot, sour and salty lime and fish sauce dressing. Serves 4.
A party-size Thai-style cobb salad of grilled sirloin, iceberg, tomato, avocado, bean sprouts, green onion and cilantro with a lemongrass lime vinaigrette and a peanut dressing. Serves 24.
Halibut steaks grilled in a sealed foil packet with butter, onions and a creamy herb sauce, finished with bread crumbs and Parmesan. Ready in about 35 minutes.
Oysters on the half shell grilled until bubbling with garlic herb butter and Parmesan, the Gulf Coast way. Serves 4.
A side of salmon cured briefly in salt and brown sugar, then smoked over alder or apple wood until flaky, moist and lightly glazed. Serves 8.
Shrimp marinated in spiced yogurt with garam masala, paprika, ginger and garlic, grilled on skewers until charred, and served with mint chutney. Serves 4.
Grilled chicken breast over crisp lettuce with fresh strawberries, candied pecans and a sweet homemade red wine vinaigrette. Serves 4.
Chicken breast cubes marinated in Greek yogurt with tomato paste, garlic, lemon, red pepper and sweet paprika, then grilled on skewers. Serves 6.
Boneless pork chops or tenderloin coated in a quick homemade Cajun rub of paprika, cayenne, sage, black pepper and seasoned salt, then grilled. Serves 4.
Baby back ribs baked low and slow in foil until tender, then finished on a hot grill with a homemade whiskey, honey and molasses barbecue sauce. Serves 4.
Baby back ribs rubbed with a sweet and smoky spice blend, smoked low and slow, wrapped until tender and finished with a glossy barbecue sauce glaze. Serves 4 to 6.
Husked ears of corn grilled until charred in spots and brushed with a butter of lime zest, chili powder and smoked paprika. Ready in about 20 minutes; serves 6.
Slices of grilled country bread rubbed with garlic and topped with ripe chopped tomatoes, fresh basil and good olive oil. The simplest Italian starter. Makes about 16.
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