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Teach an Old Grill New Tricks

Recipes that show how much your grill is capable of
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By late summer, it’s easy to get into a grilling rut…just slap the same old burgers or chicken breasts onto the fire. But why do that when your grill is capable of so much more? Like braising short ribs, baking bread, or making paella? These recipes will inspire you to try something new.

  • Recipe

    Bake some (flat) bread

    Even die-hard bakers don’t often think about making bread in the summer. But flatbreads are a delicious exception, since they bake beautifully on the grill—no need to turn on the oven.
  • Recipe

    Steam some shellfish

    Nothing quite matches the sweet, intense, and slightly charred taste of shellfish when it’s cooked on the grill: just set it directly on the grates, cover, and grill until the shell pops open. If you like, you can add some soaked wood chips for smoky flavor.
  • Moveable Feast

    Take off the grate

    Believe it or not, many foods can be cooked directly on the hot coals. These potatoes are boiled in salty water, than nestled in the fire's dying embers to add a smoky char to the skins.
  • Recipe

    Roast a whole turkey...

    ...or chicken, or rib roast, or pork loin. Grill-roasting simply means setting your food over indirect heat (not directly over the fire), to turn your grill into an outdoor oven. It gives the roast a burnished, crisp exterior and smoky, succulent meat.
  • Recipe

    Make paella

    You can find paella pans online large enough to span a charcoal kettle grill (18 inches fits a standard grill; if you have a smaller pan, just set it on the grate). It makes for a fabulous party menu.
  • Recipe

    Invest in a spit

    When it comes to grilling a whole chicken, nothing beats spit-roasting. You'll need a special rotisserie attachment for your grill, but it's well worth the investment: As the bird slowly rotates above the grill, it bastes itself both inside and out, yielding incredibly moist meat and beautifully browned skin.
  • Recipe

    Smoke with tea

    Many of us have tossed wood chips on the fire to add smoke, but have you tried using loose tea leaves to do the same?  Tea-smoking is an ancient Chinese technique you can use at home to turn out beautifully burnished fish, chicken, or shrimp, imbued with a rich and fragrant smokiness.
  • Recipe

    Braise some short ribs

    Thought you couldn't get slow-cooked flavor from the grill? When barbecue-braising, your grill performs like an oven: You just put your pot on the grill, cover, and let the meat simmer. After braising, add the flavor-packed glaze. The result is delicious, saucy, fall-off-the-bone meat, perfect for summertime entertaining.

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Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

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