From Better Homes and Gardens

Lamb chops slathered with spicy butter are the perfect choice for a casual backyard meal. The butter enhances other meats and poultry too.

Lamb Chops and Beans with Chile Butter

From The Food Channel

Plank cooking adds a wonderful extra-smoky taste to grilled foods. The sweet soy basting sauce brings another level of flavor complexity.

Cedar Planked Salmon with Sweet Soy Basting Sauce

From Better Homes and Gardens

Hungry for barbecue? Try beef brisket that's seasoned with a dry rub, smoked for hours, and served with a beer sauce.

Texans' Beef Brisket

From Betty Crocker

Five ingredient recipe! A simple herb marinade imparts pork tenderloin with fresh flavor.

Grilled Balsamic Pork with Mixed-Herbs

From Fine Cooking Magazine

Lexington Style Barbecue Sauce

From Food & Wine

Never grill a thick steak like hanger over high heat; it will burn long before it's cooked through.

Chile-Glazed Hanger Steak

From Better Homes and Gardens

Sate (sah-TAY), grilled skewers of marinated beef, lamb, turkey, and green onions, served with peanut sauce is a popular Indonesian appetizer or main dish recipe. This recipe, ideal for entertaining, makes enough for a crowd.

Indonesian Sate

From Ladies' Home Journal

Italian dressing mix is tossed with hot pasta then mixed with freshly grilled vegetables and hot Italian sausage to make this colorful main dish.

Grilled Sausage and Summer-Vegetable Pasta

From Better Homes and Gardens

Grilling corn on the cob, especially when slathered with butter and sprinkled with fresh herbs, is when of the joys of summer. Use cotton string to secure the husks around the corn; synthetic string can melt when heated.

Grilled Corn on the Cob With Herbs

From Better Homes and Gardens

A mango relish recipe makes this traditional barbecue fare extra special. Invite friends over to sample this new taste sensation.

Brats with Mango Relish

From Better Homes and Gardens

Provel cheese tastes like a blend of cheddar, Swiss, and provolone. Mozzarella is a good option in this garlicky dish full of mushrooms and prosciutto.

Chicken Spiedini

From Better Homes and Gardens

Leave your oven off, and serve this crusty French bread straight from the grill.

Grilled French Bread

From Better Homes and Gardens

Cooking brats in beer before grilling adds flavor and keeps them from burning on the outside before they're cooked on the inside. They're great for a backyard barbecue.

Beer-Braised Brats

From Betty Crocker

Mustard and honey give turkey a subtle sweet-tangy taste to grilled turkey breast.

Grilled Honey-Dijon Brined Turkey Breast

From Betty Crocker

Hot coals? Make toasty, cheesy bread with your choice of bread and cheese.

Grilled Double-Cheese and Herb Bread

From Better Homes and Gardens

Chili powder adds some heat to this fruit dessert that's made on the grill. Perfect for a cookout.

Hot off the Grill Apricot Pie

From Better Homes and Gardens

Serve these saucy ribs, hot off the grill, with potato salad and corn on the cob.

Chutney Spareribs

From Better Homes and Gardens

A sweet yet tart sauerkraut relish tops these spicy grilled brats.

Mustardy Brats with Sauerkraut

From Better Homes and Gardens

A mushroom and prosciutto filling enhances this grilled chicken main dish recipe. Herbed pasta serves as an accompaniment.

Chicken Stuffed with Mushrooms and Prosciutto

From Pepperidge Farm Puff Pastry

Have you ever tried grilled pineapple? This is your chance...and when it's combined with ginger and coconut on a warm puff pastry crust, it's outstanding!

Grilled Pineapple Tart

From Better Homes and Gardens

Brining is a must-have technique for your grilling bag of tricks. Try it out with tender, juicy game hens and you can't go wrong.

Maple-Cranberry Game Hens

From Better Homes and Gardens

A good time to make this sweet sauce is when peaches are in season, although frozen peaches work equally well. To use the sauce, during the last 5 minutes of grilling time, brush it on grilled or roasted beef, pork, or chicken.

Peach and Pepper Grilling Sauce

From Food & Wine

Our national appetite for grilled meat shows no sign of abating. In Big Bob Gibson's BBQ Book, pit master Chris Lilly shares his secrets for prizewinning meat -- like the beef here, marinated in black pepper and brown sugar.

Peppered Beef Tenderloin with Roasted Garlic-Herb Butter

From Food & Wine

For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice -- Cabernet -- in favor of an Argentinean Malbec.

Mexican Spice-Rubbed Rib Eyes with Lime Butter

From Food & Wine

Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.

Grilled Texas Rib Eye