Forget marinades—who has time to think ahead anymore? The easiest, fastest, and, yes, we’re calling it, best method for adding some pizzazz to your grilled chicken is to toss it quickly in a sauce after it’s been cooked....

This butter works the best when it’s prepared ahead. I like to use this seasoned butter on just about everything, from pasta to sautéed shrimp.

There are only two ways to grill a proper Wisconsin brat—the Sheboygan way and the wrong way.

This salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

This summer rite may seem like an inalienable right, but for many Americans (maybe even you), outdoor grilling is illegal.

The marjoram adds a delicate note to this Middle Eastern-inspired salad. Be sure the eggplant is tender, slice it before taking off the grill.

Mushrooms in general are great for grilling, and portabellas are large enough to be easy to handle on the grill.

Incredibly rich and flavorful, skirt steak is ideal for this particular salad, but you can also use any other type of steak.

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures.

Why settle for ordinary burgers or franks? We’ve got 14 exciting alternatives, from quick barbecued pork burgers to tender, slow-smoked leg of lamb.