Gas grills are unarguably convenient. There’s no need to fuss around with finding the right type of charcoal, disposing of the spent ashes or figuring out the best way to get it lit. Lighting a gas grill is as easy as turning a knob, but cooking on it might not be as intuitive. We designed this guide to teach beginners how to use a gas grill, but even seasoned grillers can benefit from these expert grilling tips.
How to Use a Gas Grill
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Can you just turn the knob and toss on your steak? Sure, but your food will taste better if you start with a clean, preheated grill. Here’s the best way to ensure you’re creating restaurant-quality grilled food.
How to Start a Gas Grill
Before you get started, check the propane tank to make sure it has enough fuel. You definitely don’t want to run out of propane halfway through your grilling session! (This isn’t necessary if your grill is hooked up to natural gas.)
From there, open the grill’s lid and turn the propane tank’s valve counter-clockwise until it’s fully open. Turn one of the burners on high and press the ignition switch. If it doesn’t light, you may need to replace the batteries. You can also light the grill manually using a long match or a lighter wand.
When the first burner is lit, turn the other burners to high. Close the lid and allow the grill to preheat for 10 to 15 minutes.
Preparing the Grill for Cooking
It’s really important to start with clean grill grates. Burnt-on bits will not only impart off-flavors, but they can also cause the food to stick. You won’t get perfect grill marks if half your steak sticks to the grill! When the grill is preheated, clean the grill grates using a wire brush. If you don’t have a brush, you can use one of these hacks instead.
Then to season grill grates, rub a small amount of oil on the grates to give them added nonstick protection. Dip a folded towel in neutral cooking oil (like canola oil) and hold it with a pair of long-handled tongs. Rub the towel on the grill grates, moving it from the back of the grill to the front to protect your arms from potential flare-ups.
How to Cook on a Gas Grill
Now that the grill is preheated, cleaned and oiled, you can get cooking your favorite grilling recipes. Adjust the heat by turning the burner knobs, turning off one or more burner if you want to create an indirect heat zone (more on indirect vs. direct heat later).
The best way to determine the heat is with the hand test. Place your hand, palm-side down, about five inches from the grill grate. The heat is medium-low if you can leave your hand there for 8 to 10 seconds, medium if it lasts for 5 to 7 seconds and high if you need to pull your hand away after 2 to 4 seconds.
Turning Off a Gas Grill
When you’re finished grilling, turn off all the burners and give the grill grates a quick clean. Close the valve on the propane tank by turning it clockwise until it stops. When the grill is completely cooled, cover it with a waterproof cover.
The Best Overall Gas Grill
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While you can find an inexpensive charcoal grill that’ll get the job done, you definitely want to pay for quality with a gas grill. Our top pick is the Weber Genesis-II E-335 3-Burner Propane Gas Grill (also available in for natural gas). It’s expensive, yes, but our recipe editor, Alicia Rooker, has owned this grill for almost ten years, and it’s holding on strong. The three burners allow you to cook with either direct or indirect heat, and you can fit up to 20 burgers on the 513 square inch cooking area. It also comes with a side burner for simmering sauces or brats, and the storage cabinet is large enough to hold your grilling accessories. As a bonus, it’s also iGrill3 compatible, allowing you to mount an app-connected thermometer and monitor the temperatures from afar.
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Everything You Need for Using a Gas Grill
Since gas grills are more expensive than charcoal grills, it’s important to protect your investment with a grill cover. Most grill manufacturers sell a specific cover for each grill model, but you can also look for a generic brand. Just be sure that the cover is waterproof and will fit the dimensions of your grill.
You’ll also want to pick up a few key grilling accessories. Grab a pair of long-handled tongs and a set of spatulas to handle all your flipping and turning needs. You may also want a basting brush for brushing meat and vegetables with flavorful marinades as the cook.
When you’re ready to branch out from steaks and burgers, pick up some cedar planks for making a stellar grilled fish, or a poultry roaster for beer can chicken. This particular model also allows you to steam vegetables as the chicken cooks.
Tips for Using a Gas Grill
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Determining the Right Cooking Temperature
We already talked about how to do the hand test to determine the temperature of your grill. But what’s the ideal temperature? It depends on what you’re cooking.
- High heat (above 425°F): This temperature range is best for quick-cooking foods, like kebabs or shrimp. It’s also the perfect temperature for meats like steak or pork chops that benefit from a seared exterior.
- Medium-high heat (375° to 425°): This temperature range is great for burgers, fish and most vegetables. These items still get some caramelization and sear, but the lower temperature helps the interior to cook through before the outside scorches.
- Medium heat (325 to 375°F): This temperature range is ideal for anything that requires indirect or gentle heat. We’re looking at you bone-in chicken, whole fish, roasts or large vegetables like baked potatoes.
- Medium-low heat (275° to 325°F): This temperature range works for foods that benefit from gentle cooking, like sausages or grilled bread. We also use this temperature range to keep grilled food warm.
- Low heat (below 275°F): This temperature range is right for tough cuts of meat like brisket, ribs or pork shoulder.
When to Choose Indirect vs. Direct Heat
You can use a gas grill with either direct heat or indirect heat. Direct heat sears the food by placing it directly over the flame. With indirect heat, the food is placed over the unlit portion of the grill, moving the flame to the sides. In general, it’s best to use indirect heat with anything that takes longer than 20 minutes to cook, like bone-in chicken or large roasts. Direct heat is better for quick-cooking items, like steaks, vegetables or shrimp.
Check out our guide for an in-depth look at direct and indirect heat.
Controlling and Preventing Flare-Ups
Flare-ups are essentially small grease fires. When oil or fat drips off the food and hits the grill’s heating elements, it creates a burst of flames. Small flare-ups are generally not a problem, but they can burn your food if the flames continuously surround the items on the grill.
The best way to prevent flare-ups is to trim excess fat from your meat before grilling. Fat adds flavor, so you don’t want to go crazy here, but trimming can reduce the amount of grease that can drip. When using oil-based marinades, it’s also a good idea to let the excess oil drip off before hitting the grill.
Some flare-ups are inevitable, so be ready to move the offending item off the flame, using an indirect heat side if necessary. If the flare-up doesn’t go away within a minute, remove the food from the grill and let the excess grease burn off with the lid open. You may need to turn off the grill and clean the burners if the flare-up really gets out of control.
No matter what happens, don’t spray flare-ups with water. This is one of the most important grilling safety tips. Water and oil don’t mix. Introducing water to the grill could spread the grease and fuel the flame, causing an even bigger problem.
When to Use the Lid
Closing the grill’s lid turns it into an oven by trapping the heat (and smoke) inside. You’ll want to cook with the lid closed anytime you’re using indirect heat grilling. For direct heat grilling, we usually use an open grill. Cooking one-inch-thick steaks or thin fish fillets with the lid closed could cause the meat to overcook before the outside is crisp and caramelized.
Using a Meat Thermometer
A digital probe thermometer is a must-have grilling accessory. It’s the only way to know—not guess—that your meat has reached the perfect temperature. Place it at least 1/2 inch into the thickest part of the meat, avoiding the bone or any pockets of fat. If you’re not sure about its placement, pull the thermometer back and forth and count the lowest reading. If you’re in the market, Thermoworks ChefAlarm is our Test Kitchen’s preferred brand.
How Often to Turn the Food
Most direct heat grilled food only needs to be turned once. Burgers, vegetables and thin steaks generally need a few minutes per side. Leaving them alone until they’re ready to flip gives them a chance to sear and caramelize. Most bone-in meats or thicker steaks can be flipped multiple times, giving them an overall sear that tastes better than perfect grill marks. Indirect heat grilled foods often don’t need to be turned at all, like beer can chicken or pulled pork. When in doubt, follow the instructions on the recipe.
Tips for Using Propane/Gas
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How Long Will a Propane Tank Last?
A standard 20-pound propane tank typically provides about 20 hours of grilling time. It’s not a bad idea to have a spare tank on-hand, just in case.
How to Store Propane Tanks Safely
For safety, propane tanks should always be stored outside. It’s okay to store the tank underneath the grill, especially if the grill is covered. It’s not okay to store the tank inside a garage or a shed.
You can keep the propane tank connected to the grill, but be sure to close the valve fully after each grilling session. If you’re not planning to use the grill for a while, you can disconnect the tank.
Connect a Grill to Your Home Gas Line
Gas grills are sold for use with propane tanks (or LP) or natural gas connected to your home. Some grill manufacturers sell a conversion kit while others (like Weber) don’t allow you to convert from one to the other. You’ll want to decide upfront which one will work best for you, as converting the grill may void the warranty.
Natural gas tends to be less expensive, and you don’t have to worry about filling up the tank before grilling. Some say it burns cleaner than propane, but it also doesn’t burn as hot. If you have an outdoor kitchen setup and you grill regularly, natural gas may be the way to go. But propane is generally a good place to start for beginners or infrequent grillers.
Gas Grill Maintenance
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The best way to ensure your gas grill will last is to keep up with the maintenance. That means doing more than just cleaning the grill grates before and after every use. For starters, you’ll want to keep the grill covered when it’s not in use. Exposing the grill to the outdoor elements can lead to excess wear and tear, and it can also cause the metal components to rust.
From there, it’s all about regularly inspecting the grill’s components and keeping them clean. Perform an annual inspection before you fire up the grill for the season. Check the gas line with soapy water to make sure there aren’t any cracks or holes, and check the grill inside and out to ensure no pests have moved in.
Depending on how much you grill, you’ll want to clean the entire grill—inside and out—with warm, soapy water one to three times a year. That includes dissembling the inside components as well as wiping down the exterior. On a regular basis, you’ll also want to clean the grill grates and wipe down the outside of the grill. If your grill has a grease trap or a drip pan, let the grill cool down before emptying and cleaning these pans. Overflowing grease is a sure-fire way to start a fire.
Learn more about how to clean your grill with our complete guide.
What to Cook on a Gas Grill
Oh man, the possibilities for gas grill cookery are basically endless! We’ve grilled everything from chicken and seafood to whole and sliced vegetables. If it can be cooked on the stovetop or in the oven, it can probably be grilled.
Prepare your grill for direct heat to cook burgers, steaks, pork chops, kebabs and vegetables. Or, if slow-cooked roasts and whole chickens are more your style, use the grill with indirect heat instead. Grilling is a great way to keep the heat out of the house, so go ahead and grill your pizza and make chicken wings on the grill instead of in the deep fryer. You can even bake a cake on the grill!
Give your newfound gas grilling knowledge a try with our 100 best grilling recipes.
Our 100 Best Grilling Recipes
Soy Marinated Flank SteakTotal Time: 25 minutes
Main Ingredients: Flank steak, soy sauce
Level: Beginner
This flavorful meat is going to be the star of your next cookout! Cutting against the grain allows for much more tender meat.
This soy-marinated flank steak is my son's favorite. I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip sandwiches. —Recipe contributor Gayle Bucknam of Greenbank, Washington
Loaded Baked PotatoesThese loaded baked potatoes are creamy, rich and easy to customize. Enjoy them as a side or a main dish!
How to Grill Chicken BreastsLearn how to grill chicken breast for the easiest summer dinner. The days of dull, dry chicken are over.
Stuffed Grilled ZucchiniTotal Time: 35 minutes
Main Ingredients: Zucchini, mozzarella cheese, red onion
Level: Intermediate
These zucchini boats are stuffed with cheese, garlic, onion and bread crumbs. They're the perfect accompaniment to your favorite grilled meat.
Pair these zucchini boats with charred pork chops, smoked fish or other grilled greats. —Recipe contributor Nancy Zimmerman, Cape May Court House, New Jersey
Gourmet Burgers with Sun-Dried TomatoTotal Time: 50 minutes
Main Ingredients: Ground beef, sun-dried tomatoes, goat cheese
Level: Intermediate
The goat cheese filling in these burgers is a pleasant and refreshing surprise. In comparison to regular cheeseburgers, these really do feel gourmet.
This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese—Gorgonzola, feta, smoked Gouda, blue or another family favorite. —Recipe contributor Aaron Shields, Hamburg, New York
Grilled Corn in HusksTotal Time: 40 minutes
Main Ingredients: Corn, butter, parmesan cheese
Level: Beginner
You know it's summer when you can finally enjoy a nice corn on the cob. No need for anything crazy; some butter and parmesan are enough to make this side dish a masterpiece.
If you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Recipe contributor Nancy Zimmerman, Cape May Court House, New Jersey
Feta Salmon SaladTotal Time: 25 minutes
Main Ingredients: Spring mix salad greens, salmon, feta cheese
Level: Beginner
This simple grilled salmon salad is a whole meal. The light and garlicky spice blend comes together beautifully on a bed of spring mix salad!
My son David always ordered the satisfying salmon sandwich at a local pub. In trying to replicate it, he came up with this salmon salad recipe. It's the only recipe he's ever made, and our entire family thinks it's wonderful. —Recipe contributor Susan Griffiths, Mount Pleasant, South Carolina
Grilled Caesar Chicken BreastsTotal Time: 25 minutes
Main Ingredients: Caesar salad dressing, chicken breast
Level: Beginner
This make-ahead recipe is quick and easy. Caesar dressing gives this moist chicken a wonderful blend of flavors. In a pinch you can even use ranch dressing.
Marinated overnight in creamy Caesar dressing, this grilled Caesar chicken recipe is juicy, tender and full of flavor. It couldn't be easier. —Recipe contributor Marcia Wallenfeldt, Kent, Ohio
Grilled Elote FlatbreadTotal Time: 35 minutes
Main Ingredients: Corn, pizza dough, Cotija cheese
Level: Beginner
If you've ever dipped your bread in elote corn, this is the recipe for you. This grilled flatbread is made with fresh or frozen pizza dough.
Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down during the summer by grilling this fresh flatbread outdoors. —Recipe contributor Amanda Phillips, Portland, Oregon
Grilled Flank SteakThis grilled flank steak recipe is a family favorite. It uses a four-ingredient marinade that's savory, lemony, garlicky and finishes with a hint of sweetness. Here's how to grill flank steak that's perfectly tender and infused with unforgettable flavor.
Halibut Soft TacosTotal Time: 30 minutes
Main Ingredients: Halibut, mango, flour tortillas
Level: Beginner
Halibut fish tacos, sitting atop lettuce and tortillas and dressed with mango salsa, make a warm-weather meal that's quick, colorful and full of nutrients. You can add any taco topping you like.
I sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. —Recipe contributor Kristin Kossak, Bozeman, Montana
The Best Baby Back RibsTotal Time: 1 hour 30 minutes
Main Ingredients: Baby back ribs, garlic, cider vinegar
Level: Beginner
Baby back ribs are messy, indulgent and delicious—and they turn an ordinary summer afternoon into a festive occasion. The zesty ribs are always what you need them to be: tender, flavorful and great for a party.
I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. —Recipe contributor Iola Egle, Bella Vista, Arkansas
Strawberry Chicken SaladJuicy berries, crisp sugar snap peas and crunchy pecans complement the lime-marinated chicken in this pretty salad. The homemade sweet-sour dressing is simply delicious. —Rebekah Radewahn, Wauwatosa, Wisconsin
Grilled Fruit Phyllo TartTotal Time: 40 minutes
Main Ingredients: Peaches, strawberries, pineapple, phyllo dough, cream cheese
Level: Intermediate
Fruit salad on a flaky crust? Don't mind if we do! The sweet cream cheese and lemon flavor on such a colorful spread makes it the perfect addition to any summer table.
This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Recipe contributor Laura McAllister, Morganton, North Carolina
Martha’s Fish TacosTotal Time: 35 minutes
Main Ingredients: Haddock, corn, lettuce, flour tortillas
Level: Intermediate
All hail Martha! These tacos are light but packed with colorful veggies like corn, peppers and avocado. The best part is you can serve them hot or cold.
We can’t get enough barbecued fish at our house. This recipe can be made ahead and served cold, or you can eat it hot off the grill. It’s fantastic either way! —Recipe contributor Martha Benoit, Proctorsville, Vermont
Cajun Grilled ShrimpTotal Time: 30 minutes
Main Ingredients: Shrimp, lemons, green onions
Level: Beginner
This Cajun marinade is made with spicy cayenne pepper. That heat is cut through with the lemons for some brightness.
The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top—that makes them taste extra bright and delicious. —Recipe contributor Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Grilled Veggie PizzaTotal Time: 40 minutes
Main Ingredients: Mushrooms, zucchini, pizza sauce, whole wheat pizza crust
Level: Intermediate
This spattering of zucchini and peppers adds a colorful and crunchy twist to this cheesy pizza. It's a fun lunch—or even dinner—for the whole family!
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Recipe contributor Susan Marshall, Colorado Springs, Colorado
Grilled Onion & Skirt Steak TacosTotal Time: 20 minutes
Main Ingredients: Skirt steak, green onions, beer, corn tortillas
Level: Beginner
Thinking about a steak taco is enough to make your mouth water. But thinking about these beer marinated tacos is enough to get you up and on your way to the store! Use leftover meat for quesadillas the next day.
My grandparents came from Mexico, and I grew up watching my grandmother and mother in the kitchen. This steak marinated in beer and lime juice honors their passion for cooking. —Recipe contributor Adan Franco, Milwaukee, Wisconsin
Italian Sausage SandwichFor a casual but hearty meal, try these saucy subs created by our Test Kitchen. Full of traditional Italian flavor, these sandwiches are a snap to make.
Spiced Grilled Chicken with Cilantro ButterTotal Time: 50 minutes
Main Ingredients: Chicken breast, brown sugar, balsamic vinegar, cilantro, butter
Level: Beginner
Once you've had cilantro lime butter, you'll wonder what other amazing butter flavors you might've missed out on. Chopped red onions give the dish a splash of color and crunch.
The spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. —Taste Recipes
Test Kitchen
Grilled Basil Chicken and TomatoesTotal Time: 25 minutes
Main Ingredients: Tomatoes, chicken breast, basil
Level: Beginner
This quick basil chicken comes together with tomatoes to make a dish reminiscent of a deconstructed salad. The recipe is simple, easy and perfect for a busy weeknight.
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Recipe contributor Laura Lunardi, West Chester, Pennsylvania
Grilled Angel Food Cake with StrawberriesTotal Time: 15 minutes
Main Ingredients: Strawberries, angel food cake, balsamic vinegar
Level: Beginner
This patriotic dessert introduces our favorite summer ingredient, balsamic vinegar, to the world of desserts. After trying this cake you'll really believe an angel made it.
One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Recipe contributor Tammy Hathaway, Freeman Twp, Maine
Grilled Huli Huli ChickenTotal Time: 30 minutes
Main Ingredients: Chicken thighs, brown sugar, ketchup
Level: Beginner
This Huli-Huli chicken recipe will bring island flavor to your backyard. These grilled chicken thighs are marinated and finished with a sweet and savory sauce.
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
Tacos on a StickTotal Time: 30 minutes
Main Ingredients: Taco seasoning, sirloin steak, cherry tomatoes
Level: Beginner
These taco kabobs are as fun to assemble as they are to eat. A sour cream dipping sauce is a must.
Kids like assembling these creative kabobs almost as much as they like devouring them. The whole family is sure to love the sensational southwestern flavor of this twist on the classic beef shish kabobs. —Recipe contributor Dixie Terry, Goreville, Illinois
Beef SuyaTotal Time: 45 minutes
Main Ingredients: Peanuts, beef tri-tip roast, onion
Level: Intermediate
Spice up your party platters with beef suya, a beloved West African street food. These skewers of perfectly grilled thin slices of marinated beef are a smoky, spicy and utterly delicious dish for any occasion.
My Nigerian brother-in-law introduced me to beef suya, a very spicy street food that's popular in western Africa. I was intrigued when I found out the spice rub is made from ground peanuts and a blend of different seasonings. After lots of experimenting, I came up with my own version. —Recipe contributor Elena Iorga, Irvine, California
Chicken Foil PacketsThese herbed chicken foil packets are individually portioned and conveniently cooked in the oven, perfect for meal prep.
Grilled Chicken and Mango SkewersTotal Time: 25 minutes
Main Ingredients: Chicken breast, mango, zucchini, onions, cherry tomatoes
Level: Beginner
Nothing says summertime like a grill full of chicken skewers. Our grilled chicken kabob recipe uses a garlicky, lemony marinade to ensure the chicken turns out juicy, tender and flavorful.
Chicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Recipe contributor Margaret Allen, Abingdon, Virginia
Grilled Peach, Rice & Arugula SaladTotal Time: 30 minutes
Main Ingredients: Long grain and wild rice, peaches, arugula, bacon strips
Level: Intermediate
Grilled peaches and bacon combine for a smoky, cheesy and textured salad. One reviewer wrote that she'd give the recipe ten stars if she could.
This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Recipe contributor Lauren Wyler, Dripping Springs, Texas
Grilled BroccoliTotal Time: 25 minutes
Main Ingredients: Broccoli spears, lemon juice, parmesan cheese
Level: Beginner
This simple recipe is a timeless barbecue side dish. The lemon and parmesan add brightness to the grilled smokiness of the broccoli.
I started using this recipe in 1987, when I began cooking light, and it's been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest. —Recipe contributor Alice Nulle, Woodstock, Illinois
Hawaiian Beef SlidersTotal Time: 40 minutes
Main Ingredients: Pineapple, ground beef, whole wheat buns
Level: Intermediate
These standout burgers are packed with flavor. They're sweet and savory with a nice kick from the jalapeños.
Sweet and savory with just a hint of heat, these dynamite burgers are packed with flavor. The combination of pineapple and bacon may sound unusual, but you'll find they're a perfect match. —Recipe contributor Mary E. Relyea, Canastota, New York
Key West Flank SteakTotal Time: 35 minutes
Main Ingredients: Key limes, flank steak, red onion
Level: Beginner
Anyone from Florida knows you can't have a steak without onions and lime. This citrus flavor goes great with other barbecue sides like veggies and potatoes.
My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. —Recipe contributor Gretchen Ospina, Columbia Heights, Minnesota
Bacon & Swiss Chicken SandwichesTotal Time: 25 minutes
Main Ingredients: Bacon, hamburger buns, chicken breast, Swiss cheese
Level: Beginner
This chicken sandwich is restaurant quality. Honey mustard, mayonnaise and Swiss cheese make for a creamy and savory sauce.
I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Recipe contributor Marilyn Moberg, Papillion, Nebraska
Cake & Berry Campfire CobblerTotal Time: 40 minutes
Main Ingredients: Raspberry pie filling, yellow cake mix
Level: Beginner
A cobbler is a baked dessert that has a fruit-based filling and is topped with a batter. In this case, yellow cake swims in a raspberry pie filling for a dessert that closes out the night.
This warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —Recipe contributor June Dress, Boise, Idaho
Chicken Skewers with Cool Avocado SauceTotal Time: 35 minutes
Main Ingredients: Chicken breast, avocado, chipotle pepper in adobo sauce
Level: Intermediate
These simple hot chipotle-lime chicken skewers are made with a creamy avocado sauce. This is an on-the-go dinner recipe to take to a cookout.
I’m always looking for lighter recipes to take on tailgate outings—and this one works fabulously for grilling. Just whip up the marinade, add the chicken and take it along to the pregame festivities. —Recipe contributor Veronica Callaghan, Glastonbury, Connecticut
Grilled Sausage-Basil PizzasTotal Time: 30 minutes
Main Ingredients: Naan flatbreads, Italian sausage links, tomato basil pasta sauce
Level: Beginner
These little sausage pizzas will change the way you plan a cookout. Made on flatbreads or naan, they're fun for the whole family.
We love basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. —Recipe contributor Lisa Speer, Palm Beach, Florida
Tarragon AsparagusTotal Time: 15 minutes
Main Ingredients: Asparagus, tarragon, honey
Level: Beginner
Asparagus is an underrated veggie that rarely sees new ways to eat it. Until now! This tarragon-honey marinade is exactly the change of pace we were looking for.
I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. —Recipe contributor Sue Gronholz, Beaver Dam, Wisconsin
Favorite Grilled Pork ChopsTotal Time: 25 minutes
Main Ingredients: Pork loin chops, Worcestershire sauce, balsamic vinegar
Level: Beginner
This overnight marinade is salty, savory and tangy. All you need are some potatoes to lap up any extra sauce.
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
Tomato, Avocado and Grilled Corn SaladTotal Time: 30 minutes
Main Ingredients: Corn, tomatoes, avocado
Level: Beginner
This simple salad of tomato, avocado and corn is topped with oil and feta cheese. Try it with heirloom tomatoes.
With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Recipe contributor Angela Spengler, Tampa, Florida
Sweet Sriracha WingsTotal Time: 35 minutes
Main Ingredients: Chicken wings, Sriracha chili sauce, honey
Level: Beginner
These sweet and hot wings are made sweet with orange juice and honey. The heat comes from Sriracha chili sauce.
Serve these fiery hot wings on game day or any time friends and family gather. If you don’t like a ton of sweetness, add the honey slowly and taste as you go. —Recipe contributor Logan Holser, Clarkston, Michigan
Grilled Southwestern Potato SaladTotal Time: 50 minutes
Main Ingredients: Potatoes, corn, poblano peppers
Level: Intermediate
This potato salad is the best side dish for classic steak tacos. With sour cream, corn and lime, it has a nice pop to go with your Tex-Mex dinner.
This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Recipe contributor Johnna Johnson, Scottsdale, Arizona
Spicy Grilled EggplantTotal Time: 20 minutes
Main Ingredients: Eggplant, Cajun seasoning, olive oil, lime juice
Level: Beginner
This Cajun grilled eggplant is the most versatile dish of the season. It pairs well with any meat and is made with a simple three-ingredient marinade of lime juice, Cajun seasoning and olive oil.
This side dish goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Recipe contributor Greg Fontenot, The Woodlands, Texas
Grilled Steak and Mushroom SaladTotal Time: 30 minutes
Main Ingredients: Sirloin steak, mushrooms, olive oil
Level: Beginner
Steak and mushrooms are an unbeatable combination. This light and simple salad is topped with a vinegar-Dijon dressing.
My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. —Recipe contributor Julie Cashion, Sanford, Florida
Bratwurst SupperTotal Time: 55 minutes
Main Ingredients: Bratwurst links, potatoes, carrots
Level: Beginner
This all-in-one meal is loaded with chunks of bratwurst, red potatoes, mushrooms and carrots. It's easy to season with onion soup mix and a little soy sauce.
After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. —Recipe contributor Janice Meyer, Medford, Wisconsin
Grilled Pork TenderloinsTotal Time: 30 minutes
Main Ingredients: Pork tenderloins, teriyaki sauce, brown sugar
Level: Beginner
This pork tenderloin is ultra-tender and flavorful thanks to an Asian-infused sweet and spicy marinade. Let the pork rest on a platter covered with foil for at least 10 minutes for the juiciest meat.
We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. —Recipe contributor Betsy Carrington, Lawrenceburg, Tennessee
Grilled Stone Fruit SaladTotal Time: 30 minutes
Main Ingredients: Peaches, plums, apricots, pineapple, baby arugula
Level: Beginner
Grilling fruit makes them extra soft and tender. The feta cheese cuts through the fruitiness for an extra burst of flavor.
Summer is the time we enjoy grilling and adding fresh fruit to our menu, and this smoky-sweet salad is the best of both worlds! I like to marinate the fruits for extra flavor before I grill them. —Recipe contributor Nancy Heishman, Las Vegas, Nevada
Grilling Recipes FAQ
How long do you grill a chicken breast?
Chicken, unlike steak, needs to be cooked all the way through. To ensure this, grill your chicken breast for six to eight minutes on each side.
How long do you grill burgers?
For medium-rare burgers, grill them for about three minutes on each side. Rather than going based on time, it's best to buy a meat thermometer and go based on temperature. For medium-rare burgers, the meat should reach 130-135°F.
For medium burgers, grill them for four minutes on each side or until 140-145°. Finally, for well done burgers, grill them for five minutes on each side or until the temperature reaches 155-160°.
How long do you grill pork chops?
One-inch thick pork chops take about four minutes to grill on each side. For thicker cuts of meat, this will have to be doubled.
