On the Grill

Grilling Recipes
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the cover of surf and turf with porterhouse and prawns
Surf and Turf with Porterhouse and Prawns
There’s no need to choose between steak and seafood for dinner. You can have both with this bountiful surf and turf platter—and it’s guaranteed to wow your guests. Garlicky prawns, which get a spicy kick from crushed Calabrian chiles, contrast nicely with rich porterhouse steaks that are drizzled with a savory green peppercorn–herb sauce.
a white plate topped with lettuce and nuts
Slow-Cooker Hoisin-Ginger Pork Lettuce Wraps
Tender braised pork gets a touch of earthy sweetness from the addition of hoisin sauce in this warming slow-cooker recipe. Wrap the pork in butter lettuce or radicchio leaves (as here), spoon it into sturdy iceberg lettuce cups—or tuck it into your favorite tortillas to create a no-mess wrap to pack in your lunch bag.
different types of vegetables on a white marble counter top with the names of each vegetable
Unleash your inner grill master with our June Skill Series: Grilled Summer Vegetables this Sunday, June 23rd at 11am! Join us for a FREE class and discover how to elevate your summer veggies with our Williams Sonoma Rubs and aromatic oils. Register with the link in bio or at your local store!
Smoky Cherry and Bold Black Pepper Cream Cheese
Elevate your appetizer game to smoky perfection with just 4 simple ingredients on @traegergrills. Smoky Cherry and Bold Black Pepper Cream Cheese: - A solid 8-oz fortress of cream cheese - 1 Teaspoon of olive oil - 1/2 Teaspoon of freshly cracked black pepper - A generous 4-5 Tablespoons of cherry preserves (the sweet to your heat) - A side of crackers for the grand dunk Preheat the #Traeger with the lid closed to 200°F; this will take 15 minutes. Line a small baking sheet with foil or hav...
the ribs are cooked and ready to be eaten
Sticky Apricot BBQ Ribs
There’s nothing like a rack of ribs to satisfy hearty appetites at a summer picnic. Ours are coated with a sauce that’s tangy-sweet and wonderfully sticky, thanks to apricot preserves and brown sugar. We cook the ribs entirely in the oven—no grill required. First they’re baked low and slow until meltingly tender and succulent. Then we brush on the sauce, crank up the oven and roast the ribs until deliciously caramelized. Serve with plenty of napkins alongside.
the cover of korean - style short ribs is shown on a table with other dishes and utensils
Korean-Style Grilled Short Ribs with Gochujang Peanut Sauce
For a delicious change of pace, skip the grilled steaks on Father’s Day and prepare these Korean-inspired short ribs. They’re first cut Hasselback-style—the ribs are sliced at narrow intervals but not cut all the way through. This helps the meat absorb the flavor-packed marinade made with fresh ginger, garlic, soy sauce and gochugaru, a fragrant red pepper powder popular in Korean cooking (sub in regular chile flakes if you like).
ribs covered in marinara sauce on a black platter
Salsa Borracha Ribs
Cookbook author and restaurateur Bricia Lopez says this is the kind of recipe that you purposely make at the end of a cookout when everyone is already kind of full, just so you can hopefully have some leftovers. The meat absolutely falls apart and the sauciness of the dish lends itself perfectly to being tucked into a torta and devoured the next day.
a white plate topped with shrimp and veggies
Camarones a la Diabla Asados
Camarones a la diabla translates literally to “shrimp, the devil’s way,” says Los Angeles restaurateur and cookbook author Bricia Lopez. It is a figure of speech referring to the fiery level of spiciness in the sweet and salty sauce the shrimp is flavored with. For this grilled variation, the shrimp are put on skewers. Bricia recommends using peeled, deveined shrimp for maximum ease of cooking and eating, but the sauce and grilling technique can also be used with whole, shell-on shrimp.
a white plate topped with chicken, corn and tortilla next to a fork
Pollo Asado
Citrus and oregano make this grilled chicken taste sophisticated, explains Bricia Lopez, a cookbook author and Los Angeles restaurateur. It is inspired by her mom’s traditional pollo en oregano, which is usually fried. (You can find that recipe in the first cookbook Bricia wrote with Javier Cabral, Oaxaca: Home Cooking from the Heart of Mexico.)
grilled veggies with pipian dip by williams sonoma
Grilled Veggies with Pipián Dip
Vegetarians should never feel unwelcome at a cookout, says cookbook author and Los Angeles restaurateur Bricia Lopez—they are always welcome at hers. She usually offers at least a few veggie-forward options for them, and anyone else who loves vegetables. If she turns her grill on, she usually likes to throw any vegetables she has in the fridge on the grill because there is just something about grilling veggies that makes them taste better than any other way of cooking them.
an image of a plate of food with the title elotees asadass
Elotes Asadas with Roasted Garlic Butter
Cookbook author and restaurateur Bricia Lopez says that slathering grilled corn with butter, mayonnaise, cotija cheese, lime and chile powder is as Mexican as the Mexican national anthem. It has become an iconic street food, and you’ll see it around the world on menus at Mexican and non-Mexican restaurants alike. Bricia likes to add some roasted garlic to her elotes to make them even more savory.
there is a plate with tortillas on it
Avocado Oil Flour Tortillas
Bricia Lopez, a cookbook author and Los Angeles restaurateur, explains that flour tortillas are an art, and the more you make them, the better your tortilla will get. There is something extremely satisfying about making your own from scratch, she says, unlike many of the packaged flour tortillas out there. This one—inspired by Caramelo tortillería in Lawrence, Kansas—only takes three main ingredients.
the cover of biscuit berry cobbler by william sonoma
Matt’s Berry Biscuit Cobbler
Cookbook author and television host Tyler Florence says this cobbler is a longtime specialty of Matt Masera, his corporate chef and “an insanely good pastry chef.” When Florence is thinking about dessert, he often goes to Masera, and this cobbler couldn’t be easier to make. The rustic hominess of the dish lends itself perfectly to the end of a cookout meal, says Florence.
a white plate topped with grilled chicken next to a glass of wine and utensils
Reverse-Seared Grilled Chicken
Grilling bone-in chicken pieces is much harder than it seems, says chef Tyler Florence, a cookbook author and popular host on the Food Network. Usually you’ll end up with a charred exterior and either a dry or undercooked interior, always seeming to miss that elusive perfect middle. To make the process foolproof, he created this recipe that’s featured in his new cookbook, American Grill: 125 Recipes for Mastering Live Fire.
grilled rib eye on a cutting board with vegetables
Grilled Tomahawk Rib Eye
Chef, cookbook author and television host Tyler Florence says this steak is far and away the most popular wow-factor signature dish they serve at Miller & Lux. Now you can prepare this dish at home using the recipe from Florence’s new cookbook, American Grill: 125 Recipes for Mastering Live Fire. Because this cut isn’t necessarily one that will be sitting in the butcher counter, you may have to order it ahead of time.