These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work...
Author: Melissa Clark
There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as...
Author: Sam Sifton
Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don't want to bother making a mustard sauce for...
Author: Melissa Clark
We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious. This...
Author: Sam Sifton
Brisket simply cannot be grilled over direct heat no matter how careful you are; it absolutely requires long, slow cooking. In fact, it's difficult to grill (or broil) without some form of precooking,...
Author: Mark Bittman
This grilled (or broiled) slab of pork resembles Chinese roast pork. It is a vital component of arroz gordo, a dish from Macau. But it can easily stand on its own. Just be sure the meat is at least 2 inches...
Author: Florence Fabricant