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The Best Types of Charcoal for Your Grill
Updated: May 02, 2023
There are several types of charcoal, but our Test Kitchen team definitely has a favorite.
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If you’re a serious grill enthusiast, you’ve probably learned that charcoal grills are the way to go. Using coals instead of gas as your heat source adds a ton of extra flavor to your food, imparting a rich, smoky element that’s hard to beat. But what’s the best way to fuel your charcoal grill? You’ll find several types of charcoal at the hardware store, from briquettes and hardwood, lump charcoal to flavored briquettes, coconut shell charcoal and binchotan (an activated lump charcoal used in Japanese cooking). Which one is the best for your grill? We asked our Test Kitchen team for their advice.
Psst: This is everything you need to know about how to use a charcoal grill.
Briquettes
If you head to the store to buy charcoal for the grill, you’ll likely encounter briquettes. These inexpensive cubes are made by compressing wood by-products like sawdust and lumps of wood together, along with additives to make the coals burn long and hot. They also tend to produce a lot more ash than lump charcoal, so you’ll want to remove the excess before each grilling session. Briquettes can give off a chemical odor as they’re started, too, so it’s important to let them burn until they’re covered with white ash before starting your cooking session.
Although the manufacturing process sounds off-putting, briquettes are a good option for anyone new to charcoal grilling. They burn more consistently and longer than lump charcoal, so they require a lot less hand-holding. For the cleanest burn, look for briquettes that don’t have added lighter fluid.
Pros
- Inexpensive
- Easy to find
- Long, even burn time
Cons
- Take longer to light
- Produces a lot of ash
- Might impart additional flavor to your food
Cost
Roughly $1.50 per pound, or $30 for a 20-pound bag. The easy light briquettes are significantly more expensive, around $4 per pound.
What to cook with briquettes
We like using briquettes for any items with long cooking times, like grilling a whole chicken. Catherine Ward, our prep kitchen manager, always uses Kingsford briquettes when smoking. They provide a consistent, slow burn that makes it easier to turn your grill into a smoker.
How to start briquettes
The best way to start briquettes is with a chimney starter ($20). Fill the chimney with the appropriate amount of briquettes (a full chimney for high heat, half-full for medium heat and a quarter-full for low heat). Remove the top rack and set the chimney inside the grill. Place a piece of newspaper underneath the chimney and light it through the vents. Let the fire burn undisturbed until the coals are covered in white ash, about 30 minutes. Carefully dump the coals out into the grill using oven mitts to protect your hands. Spread them out into a direct or indirect heat pattern and cover the grill until it reaches the desired temperature.
Best charcoal briquette brands
When it comes to briquette brands, you really can’t go wrong with Kingsford Original ($13). These small, compact briquettes burn hot and long, and they don’t have any added flavor. We also like the all-natural briquettes from Cowboy brand ($37). If you don’t want to mess with lighter fluid or a charcoal chimney, look to Kingsford Easy Light ($23).
Hardwood/Lump Charcoal
Serious grillers tend to skip the briquettes and go straight to hardwood charcoal. This charcoal is made by slowly burning wood in the absence of oxygen. When all the sap and moisture is removed from the wood, the result is a clean-burning charcoal. Because it’s made from pure wood, hardwood charcoal has a more natural, smokier flavor than briquettes. It also tends to respond better to air control using the vents, allowing you to be more precise with the temperature inside the grill.
The vast majority of our Test Kitchen team prefers cooking over hardwood coal because of its cleaner flavor. Josh Rink, our food stylist and test cook, likes how it lights quicker and burns hotter than briquettes. And because it doesn’t contain any by-products or additives, hardwood charcoal produces fewer ashes, so you won’t need to clean out the grill as frequently. The unevenly-sized pieces do burn more quickly than briquettes, though, so be ready to add additional charcoal to the grill for long-cooking items.
Pros
- Lights quickly
- Burns hot and “clean” (no added flavors)
- Responds well to air control through vents
- Produces little ash
Cons
- Expensive
- Short burn time
- Unevenly-sized pieces
Cost
Roughly $2 a pound, or $35 to $40 for a 20-pound bag.
What to cook with hardwood charcoal
Shannon Norris, our senior food stylist, uses hardwood charcoal anytime she lights up the grill, so feel free to use them on any of your favorite grilling recipes. It has a cleaner flavor and fewer chemicals, so it lets the natural flavor of the grilled food shine.
How to start hardwood charcoal
You can start this charcoal in a chimney starter, but it’s much easier to use a lighter cube ($5) or a starter square ($21). Remove the top rack on the grill and loosely pile the charcoal in the middle of the grill. Bury a starter cube or square in the center of the pile, making sure there is still airflow to the cube. Light the cube and let the charcoal burn for about 15 minutes, until the center of the pile is red-hot and the pieces begin to be covered in white ash. Knock the pile down a little bit to spread out the heat and cover the grill until it reaches the desired temperature.
Best hardwood/lump charcoal brands
Our hands-down favorite lump charcoal for grilling is Royal Oak Lump Charcoal ($13). It burns hot and clean, with a lightly smoky scent. We also like the blended wood flavor from Rockwood All-Natural Hardwood Lump Charcoal ($40), which uses a blend of oak, hickory, maple and pecan wood. You also can’t go wrong with Jealous Devil All Natural Lump Charcoal ($35), a chemical-free lump charcoal made with South American hardwoods.
Next: Learn how to grill (almost) everything using this handy guide.
Favorite Grilled Pork ChopsTotal Time: 25 minutes + marinating
Main Ingredients: Pork loin chops, Worcestershire sauce, balsamic, soy sauce, garlic
Level: Beginner
Pork chops are one of the most economic cuts of meat, and they happen to be an ideal meat for the grill. They'll turn out tender and juicy when you let them sit in the rich marinade in this no-fuss recipe. Make one of these easy barbecue side dishes alongside the pork chops.
"This recipe is my favorite out of all my grilled pork chop recipes. I start preparing this entree the night before I plan to grill it." —Recipe contributor Erica Svejda, Janesville, Wisconsin
Bacon CheeseburgerTotal Time: 30 minutes
Main Ingredients: Ground beef, cheddar, bacon, hamburger buns
Level: Intermediate
The best ground beef for burgers depends on your personal tastes, but a fattier beef blend (like 80/20) makes these irresistible cheeseburgers extra juicy. To add more pizazz, melt pepper jack or blue cheese over the burger instead of cheddar, and play with sauces—we love creamy aioli on this one.
"Where can you get a juicy burger that is so superior to drive-thru fare? Right in your backyard with this delicious bacon cheeseburger recipe." —Recipe contributor Jackie Burns, Silverdale, Washington
Grilled Steak KabobsTotal Time: 25 minutes + marinating
Main Ingredients: Top sirloin steak, bacon, sweet peppers, zucchini, mushrooms
Level: Beginner
Top sirloin is perfect for making beef kabobs because it's a lean cut. You won't need to worry about trimming the excess fat when you cube the meat. And if you're looking for budget dinners, it's relatively inexpensive compared to other cuts of beef.
"Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish." —Recipe contributor Dolores, Lueken, Ferdinand, Indiana
Grilled Barbecued SalmonTotal Time: 20 minutes
Main Ingredients: Salmon, barbecue sauce, chili garlic sauce, rice vinegar, brown sugar, soy sauce
Level: Beginner
Once you learn how to grill salmon, you'll always have a quick and satisfying meal in your back pocket to make on busy nights or for casual cookouts. There are so many great side dishes for salmon, like red potatoes, green beans and Brussels sprouts with bacon.
"For a beautiful blend of sweet and spicy, this salmon is grilled and basted with barbecue sauce enhanced by brown sugar and hints of chili, soy sauce and lime." —Taste of Home Test Kitchen
Grilled Meat LoafTotal Time: 1 hour + standing
Main Ingredients: Ground beef, ketchup, quick-cooking oats, egg
Level: Intermediate
Stuff these tender grilled meat loaves with shredded mozzarella or cheddar cheese for the most deliciously gooey interior. Whether grilled or baked, stuffed meat loaf recipes are a surprising delight!
"Grilled Meat Loaf is the perfect summertime twist on a comforting family favorite. Shape the meat into loaves and bake them on a grill. Ketchup brushed over the meat lends a little sweetness to each slice." —Recipe contributor Catherine Carpenter, Barnesville, Ohio
Grilled Vegetable PlatterTotal Time: 30 minutes + marinating
Main Ingredients: Asparagus, carrot, red pepper, summer squash, red onion, balsamic vinegar
Level: Beginner
Who said you need meat to make a grilled feast? The secret to this festive all-vegetable barbecue platter is a honey-balsamic marinade, which doubles as a finishing sauce once you're ready to serve.
"This recipe is the best of summer in one dish! These pretty veggies are perfect for entertaining. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor." —Recipe contributor Heidi Hall, North St. Paul, Minnesota
Grilled CabbageTotal Time: 30 minutes
Main Ingredients: Cabbage, onion, butter
Level: Beginner
Transform cabbage into a warm wedge salad by drizzling a mustard vinaigrette or your favorite dressing over the smoky-sweet wedges. The leftovers (if you have any) taste great chopped up into sandwiches and wraps.
"The first time I made this, I couldn't believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I'd skip dessert because I was full from too much cabbage!" —Recipe contributor Elizabeth Wheeler, Thornville, Ohio
Grilled Country-Style RibsTotal Time: 1 hour, 40 minutes + standing
Main Ingredients: Bone-in pork ribs, ketchup, brown sugar, cider vinegar, Worcestershire sauce
Level: Advanced
These delectably sweet-and-smoky ribs may be more effort than other grilled meats, but they're surprisingly simple to put together. Your oven does most of the work, and then these beauties are finished on the grill. For extra zestiness, use your favorite dry rub before popping them in the oven.
"A sweet and tangy barbecue sauce, sprinkle with celery seed, coats these tender ribs. Chili powder and hot pepper sauce contribute to the zesty flavor." —Recipe contributor Marilyn Beerman, Worthington, Ohio
Chicken SatayTotal Time: 20 minutes + marinating
Main Ingredients: Chicken breasts, coconut milk, brown sugar, peanut butter, soy sauce, turmeric
Level: Beginner
These tender, turmeric-rich chicken skewers only need to marinate for 15 minutes, so they come together in a flash. If you love the marinade, use it to make beef satay with top sirloin or flank steak too.
"These golden skewered chicken snacks are marinated and grilled, then served with a zesty Thai-style peanut butter sauce." —Community Cook Sue Gronholz
Pork KabobsTotal Time: 30 minutes + marinating
Main Ingredients: Yogurt, lemon, pork tenderloin, onion, tomatoes, sweet peppers
Level: Beginner
Opt for freshly squeezed lemon juice to make this earthy, zesty marinade. The marinade will tenderize the cubed pork tenderloin and add lovely bright flavor. Pair the kabobs with grilled vegetables for an array of seasonal produce.
"This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. It's always requested when the grill comes out for the season." —Recipe contributor Bobbie Jo Miller, Fallon, Nevada
Best HamburgerTotal Time: 30 minutes
Main Ingredients: Ground beef, hamburger buns
Level: Beginner
A sprinkle of salt and pepper goes a long way if you buy quality ground beef—so much so that you won't need other seasonings. To turn these lightly charred burgers into cheeseburgers, top the patties with cheese immediately after removing them from the grill. Cover with a plate or foil to help the cheese melt.
"Grill these easy hamburgers and add your favorite toppings. Not into grilling? Make the patties on the stovetop, in the oven or even in the air fryer." —Recipe contributor James Schend, Pleasant Prairie, Wisconsin
Steak and Shrimp KabobsTotal Time: 35 minutes
Main Ingredients: Top sirloin steak, shrimp, mushrooms, green peppers, onion, cherry tomatoes
Level: Beginner
Round out these succulent surf-and-turf kabobs with any rice side dish and a vibrant summer salad. Since the leftovers keep in an airtight container in the fridge for up to four days, you may want to make extra so you have tasty grilled proteins for lunchtime salads.
"These steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container." —Recipe contributor Karen Mergener, St. Croix, Minnesota
Fire-Roasted Vegetable SalsaTotal Time: 40 minutes
Main Ingredients: Corn, red onion, jalapeno, tomatoes, eggplant, black beans, pita
Level: Intermediate
In addition to crispy pita, this sweet and smoky salsa goes great with cheesy quesadilla wedges or even as a topping for grilled salmon fillets. Make extra because this salsa tastes even better after sitting in the fridge for a day or two.
"We love having company over to grill by the pool. This salsa gets the party started as soon as guests arrive. Make this recipe ahead of time, then serve it warm or cold with pita chips." —Recipe contributor Lisa Bradley, Apopka, Florida
Pesto Corn Salad with ShrimpTotal Time: 30 minutes
Main Ingredients: Corn, basil, cherry tomatoes, avocado, shrimp
Level: Beginner
This colorful, protein-packed summer salad should be made with medium ripe avocados. Here's how to ripen avocados quickly if yours are too hard. If you use wooden skewers to grill the shrimp, make sure to soak them in water for 30 minutes so they don't burn in the high heat.
"This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice." —Recipe contributor Deena Bowen, Chico, California
Hawaiian BurgerTotal Time: 30 minutes
Main Ingredients: Pineapple, teriyaki sauce, ground beef, Swiss cheese, bacon
Level: Beginner
Sweet canned pineapple juice mixed with teriyaki sauce is the marinade for these delectable burgers, which are then topped with the caramelized grilled pineapple rings. Serve with homemade french fries, and you've got a full feast.
"I love hamburgers and tropical fruit, so it just seemed natural for me to combine them. My family frequently requests this unique Hawaiian pineapple burger recipe. It's a nice change of pace!" —Recipe contributor Joi McKim-Jones, Waikoloa, Hawaii
Turkey BurgersTotal Time: 30 minutes
Main Ingredients: Egg, breadcrumbs, turkey, hamburger buns
Level: Beginner
To keep turkey patties moist while you grill, avoid pressing down on the meat with your spatula, which squeezes out precious juice that's full of flavor. Using ground turkey with a bit of fat—we like 93% lean—will help keep your patties moist.
"These juicy, tender patties on whole wheat buns make a wholesome, satisfying sandwich. We especially like to make grilled turkey burgers, but you could also pan-fry them." —Recipe contributor Sherry Hulsman, Elkton, Florida
Lamb KabobsTotal Time: 35 minutes
Main Ingredients: Onion, lemon, parsley, garlic, lamb, red onion
Level: Beginner
Drenched in a tangy lemon marinade packed with garlic and spices, these lamb kabobs make a crowd-pleasing cookout centerpiece. We like to play up the Mediterranean flavors by serving the dish with warm pita bread and a crunchy Greek salad.
"This colorful kabob wouldn't be the same without its herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces." —Recipe contributor Janet Dingler, Cedartown, Georgia
Grilled ShrimpTotal Time: 25 minutes
Main Ingredients: Butter, lemon, shrimp
Level: Beginner
Basting these succulent shrimp in a seasoned butter keeps them from sticking, and it also helps the shrimp develop a golden crust. Turning each shrimp one by one is time-consuming, so we recommend skewering them into kabobs.
"This grilled shrimp recipe is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill." —Recipe contributor Sheryl Shenberger, Albuquerque, New Mexico
Chimichurri SteakTotal Time: 30 minutes
Main Ingredients: Parsley, cilantro, red onion, garlic, white wine vinegar, steak
Level: Beginner
The chipotle peppers in adobo sauce add a smoky twist on Argentinian chimichurri. We can't resist serving this juicy grilled steak alongside classic steakhouse side dishes. Double the recipe so you can make steak sandwiches the next day.
"Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish." —Recipe contributor Laureen Pittman, Riverside, California
Grilled Salmon in FoilTotal Time: 20 minutes
Main Ingredients: Salmon fillets, onion, tomatoes
Level: Beginner
Spread flavored butter over the salmon before popping the foil packs on the grill. The butter will melt rich flavor over the fish as it cooks. Serve the salmon with lemon wedges and your favorite fresh herbs.
"Steamed in its own juices, this grilled salmon in foil is incredibly tender. Curry adds a punch of flavor that's perfectly balanced by onion and tomato." —Recipe contributor Merideth Berkovich, The Dalles, Oregon
Margarita ChickenTotal Time: 20 minutes
Main Ingredients: Margarita mix, lime juice, garlic, chicken breast
Level: Beginner
What better pairing for this margarita-marinated chicken breast than an ice cold margarita? You'll need about two limes worth of juice for four chicken breasts, so we recommend buying more than you need in case one lime doesn't produce enough juice.
"Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot!" —Recipe contributor Kelly Bruneman, Cedar Park, Texas
Simple Pork Chop MarinadeTotal Time: 20 minutes + marinating
Main Ingredients: Brown sugar, soy sauce, garlic, pork loin chops
Level: Beginner
Made with just four pantry ingredients, this sweet marinade is one of our holy grail sauces for transforming pork chops into the star of the show. Mix in some spicy chili crisp for heat, or grate in fresh ginger for lively peppery notes.
"This pork chop marinade is so simple that I use it on all kinds of meat. For a more robust flavor, let the meat marinate in the refrigerator overnight." —Community Cook Lori Daniels, Beverly, West Virginia
Bacon-Wrapped Hot DogsTotal Time: 35 minutes
Main Ingredients: Bacon strips, hot dogs, hot dog buns, red onion, sauerkraut
Level: Intermediate
The best hot dog brands have a good snap in the casing and grill to a nice bright red. Regular dogs are always a hit at picnics, cookouts and tailgates, but this bacon-wrapped version will have people coming back for seconds.
"Here's a satisfying meal-in-a-bun I take to tailgate parties, cookouts, picnics and more. To transport the stuffed hot dogs, they are wrapped in foil first, then in paper." —Recipe contributor Peter Halferty, Corpus Christi, Texas
Huli Huli ChickenTotal Time: 30 minutes + marinating
Main Ingredients: Brown sugar, ketchup, soy sauce, sherry, ginger, chicken thighs
Level: Beginner
Grilling with chicken thighs instead of breasts ensures your meat will stay juicy and tender, thanks to its higher fat content. Pair the chicken with Hawaiian macaroni salad and white rice.
"I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too." —Recipe contributor Sharon Boling, San Diego, California
Honey Smoked SalmonTotal Time: 1 hour, 5 minutes + brining
Main Ingredients: Brown sugar, ginger, salmon fillet, honey, hickory chips
Level: Beginner
This herb-crusted smoked salmon makes an impressive entree served with simple side dishes, but it's also tasty in a supporting role when flaked into salmon chowder or creamy salmon linguine. To play with the flavor profile, use wood chips made of alder, apple or oak.
"I found this recipe in an Alaska fishing guide. Now it's the only way we do salmon. The brine gives it a sweet caramelized coating, and the hickory wood chips give it a distinct smoky flavor." —Recipe contributor Judy Ashby, Jamestown, Tennessee
Grilled ZucchiniTotal Time: 20 minutes
Main Ingredients: Zucchini, green onions, lemon
Level: Beginner
Grilled zucchini is one of the easiest grilled vegetable recipes because all it needs is a brush of olive oil, some seasoning and less than ten minutes on the grill. The lemony flavors make the zucchini a good match for steamed tilapia.
"Wondering what to do with all your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It's also an easy recipe to double or triple for summer cookouts." —Recipe contributor Alia Shuttleworth, Auburn, California
Chicken YakitoriTotal Time: 30 minutes
Main Ingredients: Mirin, sake, soy sauce, red peppers, chicken thighs, green onions
Level: Beginner
Mirin, a sweet and tangy cooking wine, is one of our favorite Japanese ingredients for making irresistible marinades. In this simple chicken recipe, we mix it with sake, soy sauce and a touch of sugar. Add minced garlic and fresh grated ginger for a little more oomph.
"I grew up in Tokyo, and some of my favorite memories include eating street food like this dish with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice." —Recipe contributor Lindsay Howerton-Hastings, Greenville, South Carolina
Glazed Spatchcocked ChickenTotal Time: 55 minutes + standing
Main Ingredients: White wine or chicken broth, apricot preserves, broiler chicken
Level: Intermediate
Spatchcocking your chicken on the grill is a surprisingly simple method for turning out juicy, tender meat. Because the chicken is flattened, everything cooks quickly and evenly. Plus, the skin gets crispy!
"A few pantry items, such as mustard and preserves, inspired this recipe. And since then it has been the successful centerpiece for both small weeknight meals and big parties." —Recipe contributor James Schend, Pleasant Prairie, Wisconsin
Mexican Street CornTotal Time: 40 minutes + soaking
Main Ingredients: Sweet corn, sour cream, mayonnaise, cilantro, garlic, lime, Cotija
Level: Beginner
To make the very best elote, aka that delectable Mexican corn snack slathered in a luscious crema, pick the best sweet corn at the market. The dish makes the perfect side dish for steak tacos or chicken fajitas.
"Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch." —Recipe contributor James Schend, Pleasant Prairie, Wisconsin
Maple Sage Grilled ChickenTotal Time: 30 minutes + marinating
Main Ingredients: Apple juice, brown sugar, cider vinegar, maple syrup, Dijon, chicken breasts
Level: Beginner
Refrigerated overnight in an earthy apple juice marinade with maple syrup, mustard and garlic, this grilled chicken comes out perfectly tender and with just the right amount of sweetness. Lean into the sweetness and serve this white balsamic blueberry and corn salad on the side.
"Maple and sage are reserved for the fall no more! My family devours these sweet and savory chicken fillets in the summer—or any time." —Recipe contributor Sue Gronholz, Beaver Dam, Wisconsin
Grilled Potato and Corn SaladTotal Time: 1 hour, 10 minutes
Main Ingredients: Potatoes, corn, sour cream, mayonnaise, Cotija cheese
Level: Intermediate
If you have trouble finding Cotija, you can use Parmesan, feta or queso fresco to make this creamy salad. When it comes to the best mayonnaise for salads, we like Duke's, which has a tangy taste and thicker texture than other brands. You could also try your hand at making homemade mayo.
"Corn salad and potato salad are two summer classics. I smashed them together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special." —Recipe contributor Donna Gribbins, Shelbyville, Kentucky
Grilled Ribeyes with Hatch Chile ButterTotal Time: 55 minutes
Main Ingredients: Green chiles, butter, garlic, lime, beef ribeye steaks
Level: Intermediate
If you take one bite of these luscious steaks, you'll understand why smoky Hatch chiles have a cult following. Garnish your entire platter with gourmet flaky salt, jalapeno slices and extra sprigs of fresh oregano.
"In summer, succulent ribeye steaks call for my flavor-packed compound butter, swirled with Hatch chiles, cilantro, lime juice and garlic." —Recipe contributor David Ross, Spokane Valley, Washington
Grilled Vegetable Pesto SandwichesTotal Time: 35 minutes
Main Ingredients: Zucchini, summer squash, ciabatta, pesto, Asiago
Level: Intermediate
The best sandwiches call for the best bread, so you should opt for super fluffy ciabatta rolls that have a nice golden crust. Any other type of good Italian bread will work well here too.
"Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce." —Recipe contributor Tanya Mehta, Philadelphia, Pennsylvania
Steak and Potato Foil PacksTotal Time: 40 minutes
Main Ingredients: Sirloin steaks, potatoes, onion, rosemary, garlic
Level: Beginner
We love easy camping meals that cook quickly and don't make a big mess. These steak and potato foil packs are one of them, and you can pair them with any vegetable you like. Check out more of our foil packet recipes if you're hitting the road in your camper soon.
"As a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good." —Recipe contributor Ralph Jones, San Diego, California
Tequila-Lime Steak SaladTotal Time: 25 minutes + marinating
Main Ingredients: Lime, blanco tequila, flank steak, romaine lettuce
Level: Beginner
We love recipes that use tequila (beyond just margaritas!), and this booze-marinated flank steak is packed with lime flavor and a touch of smokiness. Make sure you let the steak rest about ten minutes before thinly slicing the meat across the grain to serve.
"This recipe is one of my family's Fourth of July favorites. The adults can make margaritas from the rest of the tequila!" —Recipe contributor Laura Wilhelm, West Hollywood, California
Farmers Market Street TacosTotal Time: 30 minutes
Main Ingredients: Bok choy, zucchini, asparagus, avocados, corn tortillas
Level: Beginner
With buttery avocado and crisp-tender charred vegetables, these vegan tacos don't need meat or cheese to hit the spot. When you want to pull out all the stops, make homemade corn tortillas.
"I love going to my local farmer's market and seeing what fresh produce is in season that I can throw into a taco. Use whatever fresh veggies they have; I promise it will be delicious." —Recipe contributor Ralph Jones, San Diego, California
Grilled Chicken WingsTotal Time: 35 minutes
Main Ingredients: Chicken wings, cornstarch, hot sauce, white wine vinegar
Level: Beginner
We always keep frozen chicken wings in the freezer so we can whip up this easy party food whenever we like. Coating the chicken wings in cornstarch before grilling them is the secret to their crispy exterior, and finishing with a simple Buffalo sauce adds a satisfying and slightly sweet tang.
"These simple grilled chicken wings are like a blank canvas ready to dress with your favorite sauce." —Taste of Home Test Kitchen
Grilled SalmonTotal Time: 20 minutes
Main Ingredients: Garlic, lemon, rosemary, salmon fillets
Level: Beginner
Whether or not you plan to eat the salmon skin, opt for skin-on fillets to prevent the fish from sticking to the grill. While fresh is ideal, cooking frozen salmon is a fine option for this grilled entree.
"The grill is a perfect cooking method for salmon. The smokiness is a subtle way to amp up salmon's mild flavor, and the high heat creates a delicious charred finish." —Recipe contributor Lindsay Mattison, Hillsboro, Oregon
Vietnamese Pork ChopsTotal Time: 30 minutes + chilling
Main Ingredients: Lemongrass, shallot, soy sauce, fish sauce, boneless pork chops
Level: Beginner
Pork is a staple in so many wonderful Vietnamese recipes, and these lemongrass-flavored chops served with a sweet-tangy fish sauce is a total winner. The aromatic dipping sauce will last for up to a week in your fridge, so why not make some spring rolls to go with it?
"Serve these tender Vietnamese pork chops with rice and sliced cucumbers. In addition to grilling or broiling, they can also be cooked in a skillet." —Taste of Home Test Kitchen
Grilled Eggplant with Fig, Feta and WalnutsTotal Time: 25 minutes
Main Ingredients: Eggplant, ground chipotle pepper, fig preserves, lemon, feta, walnuts
Level: Beginner
Warming up sweet fig preserves melts it into the dreamiest marinade for grilled eggplant, which then gets a hit of tanginess from lemon and feta. The entire dish makes a tasty filling for pita bread sandwiches.
"This recipe checks all the flavor boxes: sweet, savory, spicy and acidic. It can be a vegetarian Mediterranean main dish or side. Add a little prosciutto or a sprinkle of fresh parsley for even more flavor." —Recipe contributor Kevin French, Dawsonville, Georgia
Cowboy Grilled Meat LoafTotal Time: 50 minutes + standing
Main Ingredients: Egg, breadcrumbs, ketchup, Worcestershire sauce, ground beef, pork sausage
Level: Beginner
This sweet and tender grilled meat loaf calls for a robust blend of lean ground beef and spicy pork sausage. For cookout vibes, slice the meatloaf and serve it cheeseburger-style with creamy potato salad.
"I came up with this recipe after eating grilled meat loaf at a restaurant years ago. I loved the idea and developed a recipe that we like even more! Using indirect heat allows the centers to cook through before the outsides of the loaves get too dark." —Recipe contributor Karin Gatewood, Dallas, Texas
Summer Harvest Grilled Panzanella SaladTotal Time: 25 minutes + standing
Main Ingredients: Eggplant, zucchini, red onion, ciabatta, cherry tomatoes, canned artichoke hearts
Level: Beginner
A zippy bread salad is an impressive Italian-inspired side dish for grilled shrimp or Italian grilled sausages. Mix in chopped mozzarella balls for even more richness.
"This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables- with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing." —Recipe contributor Olga Kouloufakos, Lake Pleasant, Massachusetts
Greek Lemon ChickenTotal Time: 30 minutes + marinating
Main Ingredients: Lemon, garlic, chicken thighs
Level: Beginner
Using both lemon juice and zest in the marinade for this herby Greek-inspired chicken dish adds such wonderful sunny aromas and flavors. This marinade also works for grilling a whole chicken, if you want a really showstopping centerpiece.
"This grilled Greek lemon chicken is so easy to make yet so full of flavor! The lemon and oregano flavors shine in this simple dish. It pairs perfectly with some roasted vegetables or a side salad." —Community Cook Courtney Stultz, Weir, Kansas
Korean Short RibsTotal Time: 20 minutes + marinating
Main Ingredients: Soy sauce, brown sugar, mirin, Asian pear, ginger, beef short ribs
Level: Beginner
These rich glazed short ribs become extra tender thanks to the pureed Asian pear in the marinade, which contains an enzyme that helps break down the meat's proteins. For a full Korean-inspired meal, pair the ribs with Korean dumplings (mandoo) and kimchi soup (kimchi jjigae).
"These Korean short ribs are cut across the bone lengthwise or flanken-style. The ginger gives the sweet and savory marinade a nice freshness." —Taste of Home Test Kitchen
Venison BurgersTotal Time: 30 minutes
Main Ingredients: Venison, hamburger buns, pepper jack cheese
Level: Beginner
Put that stockpile of frozen venison to use in burgers. For a next-level cookout, try your hand at making hamburger buns from scratch, and top your burgers with juicy heirloom tomatoes and caramelized onions. For even more earthy flavors, prep garlicky sauteed mushrooms as a topping.
"Even folks who aren't fans of ground venison recipes will enjoy these zippy venison burgers, deliciously topped with pepper cheese and a cool lime-mustard mayonnaise. My son, who's an avid hunter, gave me this super recipe." —Recipe contributor Jerry Honeyager, North Prairie, Wisconsin
Summer Grilling Ideas FAQ
How long does it take to preheat a grill?
The amount of time it takes to preheat a grill will vary based on your appliance, but a gas grill will usually preheat in about 10 to 15 minutes. (You want it to get to 500 to 550°F, with the lid closed.) If you're using a charcoal grill, preheat it with the lid closed for at least 20 minutes.
How do I keep food from sticking to the grill grates?
Preheating your grill to a high enough temperature is one of the best ways to prevent your food from sticking, and make sure to clean the grates before each time you start grilling by gently scraping the grates. Also remember that oil is your friend: If the food you're putting on the grill doesn't have a high fat content (like vegetables and chicken), you should brush it with a cooking oil that has a high smoke point or coat it in a marinade that has oil in it. If you don't want to worry about it at all, grill with foil packets!
How do I know when food is done?
The amount of time it takes to cook food on the grill is different for each item. When dealing with meat, you should use a meat thermometer: Your proteins should reach the minimum internal temperatures determined by the USDA before it's safe to stop cooking them. For vegetables, you'll want to see a nice exterior char and some give when prodded to show that the interior has softened.
Originally Published: May 04, 2020
