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Grills Buying Guide
Top 5 Grilling Recipes
Break in your new gas, electric, or charcoal grill with our versions of a few popular grill dishes.
Cracked Peppercorn and Sea Salt Kabobs
Salt and pepper are a simple way to bring out the flavor of your favorite meats and vegetables. You will need a set of kabob skewers, a pepper grinder, and a salt grinder for this recipe.
- fresh pepper corns
- coarse sea salt
- 2 green bell peppers
- 2 red bell peppers
- 1 red onion
- 1 zucchini
- beef steak, pork cutlet, and/or chicken breast
- Cut your vegetables into squares approximately 2” x 2”. Set aside.
- Cut your meat into cubes approximately 2” x 2” x 1”.
- Spear meat and vegetables alternately to taste. Ensure that your meat cubes are placed with the narrowest 1” wide side perpendicular to the grill skewer.
- Grind salt and pepper to taste on all sides of the skewer.
- Place skewers on a pre-heated grill at medium-high heat. Turn regularly for even cooking and to prevent sticking.
- Grill skewers until meat cubes are firm.
Serve with grilled corn-on-the-cob and pasta or potato salad.
Spicy Blackened Burgers
These tasty Cajun-style burgers can be customized for a little or a lot of spicy heat. You will need a grill with a lid for this recipe.
- 1 egg
- 2 Tbsp water
- 1 Tbsp French onion seasoning
- 2 tsp toasted onion flakes
- 1 1/2 lbs ground beef
- 1/4 cup breadcrumbs
- 1/4 cup Cajun seasoning
- Combine first 4 ingredients in a bowl. Set aside Cajun seasoning in a separate dish.
- Crumble beef into the wet ingredients, sprinkle breadcrumbs and blend.
- Wet hands liberally to prevent sticking. Form generous similar-sized patties. Remember they’ll shrink while cooking!
- Coat each patty in Cajun seasoning mix.
- Grill patties over medium-high heat with lid closed for 5 minutes. Flip and continue grilling for about 5 more minutes.
- Using a meat thermometer, test at least one burger. For food safety, burgers must reach 160° F internally.
Serve with sliced tomatoes, onions, pickles, lettuce, and mayonnaise. Add sides like fries and a vegetable platter with dip.
Tender Bell Pepper Ribs
Try these fall-off-the-bone ribs with our homemade sauce to experience restaurant-quality ribs in your own home. You will need a horsehair or silicone sauce brush for this recipe.
- 2 long racks of pork ribs
- 1 diced green pepper
- 1/3 cup olive oil
- 3/4 cup cider vinegar
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 tbsp liquid smoke
- 1 tbsp chopped garlic
- 1 tbsp Worcestershire sauce
- 1/4 tsp onion powder
- Fill a large pot with approximately 4 L of water. Turn the element to high heat and bring water to a boil.
- Cut each length of ribs in half and submerge in boiling water. Ribs must be fully submerged, so ensure your pot is tall enough or your rib sections short enough.
- Allow ribs to boil for 10 minutes, then reduce heat. Turn your grill on to medium-high heat.
- In a medium mixing bowl, combine wet and dry sauce ingredients. Whisk sauce until fully blended.
- Once the ribs appear light brown in color and the water has small pools of oil on the surface, remove rib sections from the pot and place them on a serving platter. Brush the ribs with sauce mixture.
- Transfer rib sections to your grill and cook for 20 minutes. Reapply sauce frequently as desired. For more tender ribs, turn heat down to medium, close the lid and cook for 30 minutes.
Serve with baked or mashed potatoes and a selection of grilled vegetables.
Lemon Pepper Salmon Steaks
Try this refreshing seafood marinade at your next barbecue. You will need a baking sheet or a grill pan suitable for an outdoor grill. We recommend having salt and pepper shakers on hand as well, but this is optional.
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 lemon rinds, finely grated
- 1 tbsp fresh ground pepper
- 2 tsp toasted onion flakes
- 6 cloves garlic, minced
- Combine wet and dry ingredients in a small mixing bowl. Whisk until blended.
- Place salmon steaks in a shallow casserole dish and pour marinade over fish until covered. Lift the steaks gently with tongs to ensure all sides are coated.
- Reserve approximately 1/4 cup of marinade in the bowl and cover separately.
- Cover and refrigerate for a minimum of 3 hours.
- Pre-heat your grill to medium-high heat and coat your pan or sheet with a light layer of oil.
- Transfer the salmon steaks to your grill pan and place the pan on the grill.
- Cover steaks, basting with marinade frequently as desired. Cook for 20 minutes or until fish flakes easily when pressed with a fork.
Serve with grilled vegetables and brown or wild rice.
Hickory Smoked Roast Chicken
Indulge in the savory slow-roasted flavor of smoked meat with this delicious hickory dish. You will need a propane smoker grill or a double rack charcoal grill with a smoker tray for this recipe.
- 1 bag of hickory wood chunks
- 1 bag of lump charcoal
- 6 bone-in chicken quarters
- 2 cups hickory barbecue sauce
- 1/3 cup vegetable oil, plus more for basting
- fresh ground sea salt
- fresh ground black pepper
- Soak wood chunks in water for a minimum of 15 minutes.
- Pre-heat your grill to low heat.
- Combine barbecue sauce and oil in a medium mixing bowl. Whisk until blended.
- Remove wood chunks from water, shaking off any excess, and place them in your smoker tray. Add the tray to the lower level of your grill.
- Coat chicken with barbecue sauce and oil mixture, placing each piece on your grill. Season with salt and pepper to taste.
- Cover chicken and cook for a minimum of 1 hour, basting with sauce mixture often. Chicken must be cooked until the internal temperature is 165 ° F and juices are clear.
Serve with crisp roasted potatoes and grilled corn-on-the-cob.