After years of learning convoluted tricks for making competition-worthy pork ribs, I've realized the ribs I like best are made more simply and have bolder flavors, like the earthy, spicy rub and fruity, smoky apricot sauce in this killer recipe.
'Grilling' on Serious Eats
Firm apricots are the perfect fruit for grilling, becoming tender and sweet after a few minutes above the hot coals. Paired with goat cheese and pistachios, they make a quick and delicious appetizer that's perfect for summer.
Grilled squid with olive oil and lemon juice is one of those incredibly simple dishes that captures all the best of coastal Mediterranean cooking—it's economical, uncomplicated, and pristine (assuming your squid is pristine...and it should be). One bite and you'll be transported to a beach in Portugal, drinking cold vinho verde from the bottle and spearing juicy grilled squid bodies with your fork.
A gryo-spiced beef-and-lamb mixture is formed into little patties, grilled, and topped with tzatziki and pickled peperoncini for one tasty sandwich.
Ethiopian berbere spice adds a fiery kick to perfectly grilled lamb chops, and a subtle heat to a refreshing lentil salad with cucumber and mint.
Greek loukaniko with orange and leeks is a brightly flavored sausage that's perfect for summer grilling.
Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.
A quick and fresh appetizer or side dish, these grilled eggplant rolls get some Greek love thanks to an herbed-packed blend of yogurt and feta. Diced fresh tomatoes and cucumbers add a little contrasting crunch to the creamy filling.
Making double use of the grill, dish of rollatini starts with eggplant slices that are until tender and browned, then sees them returned to the grill as rollatini in a covered baking dish, just long enough for the cheese to melt and the marinara sauce to heat through.
The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade.
Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before.
Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper.
Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer.
Queso panela may be semi-soft, but it keeps it shape when grilled. It's mild flavor gets a boost in this recipe from a fruity and tart tomatillo and poblano salsa along with an onion and cilantro topping.
Greek kefalotyri cheese browns and maintains its shape on the grill, and it's so flavorful it needs little more than lemon juice and black pepper to make it great.
Salty halloumi cheese browns beautifully on the grill and is perfect for making filling pita sandwiches with tomato, red onion, lettuce, and creamy tzatziki.
Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred.
Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders for the skin, crisping it up while the coals below impart a delicious flavor to the fish itself. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time.
Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done.
Chicken isn't generally the go-to meat for fajitas (flavorful skirt steak is the deserving star usually), but this flavor-packed marinade made with cilantro, tart lime juice, brown sugar, cumin, and crushed red pepper makes it a worthy stand-in. Here, we thread the chicken pieces onto skewers and cook them kebab-style. It's everything there is to love about chicken fajitas on one stick, minus the tortilla, of course.