Easy Barbecue Mains

This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »

Most sausage recipes call for a meat mixture that is about 30 percent fat—using too much can yield a link that is more greasy than luxurious. Here, Russell Moore of Camino in Oakland, California, combines pork belly with rich duck liver and skinless duck breast—fatty duck skin is too tough—for a perfectly tender sausage.

In this recipe, lobster is flash-grilled, then poached in its own shell in a pool of melted garlic-parsley butter.

The chile heat brings out the sweetness of whole red snapper in this Jamaican recipe; a burst of freshly squeezed pineapple juice adds another bright note. Grilling fish on a plancha or cast-iron griddle prevents it from falling apart. Get the recipe for Grilled Snapper with Habanero Scallions »

A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior. Get the recipe for Garlic and Red-Miso Porterhouse »

Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish’s garlicky richness.

Sweet king crab legs gain a smoky edge when grilled.

Vietnamese Dipping Sauce (Nuoc Cham)

Boneless tilapia filets spiced with cayenne, cumin, paprika, and garlic make great soft tacos; serve them with shredded cabbage and a smoky chipotle mayonnaise sauce. Get the recipe for Grilled Fish Tacos with Creamy Chipotle Sauce »

Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs in this traditional Russian dish. Get the recipe for Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik) »

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa

Quick-pickled cremini mushrooms and red onions are a zesty foil for juicy blue cheese-stuffed burgers. Get the recipe for Blue Cheese-Stuffed Burgers »

A zesty Cuban-inspired marinade infuses the chicken with flavor, and grilling it flat on a plancha results in delicious crispy skin.

This smoky, sweet-spicy grilled chicken comes together in just 30 minutes. Marinate overnight for best results.

These Asian style ribs are marinated in a pungent paste made with fish sauce, lemon grass, and garlic and are served with a flavorful chili and lime spiked sauce.

Heavily spiced and intensely garlicky, this charcoal-grilled chicken can be found at roadside restaurants all over Panama, served with rice and fresh avocado.

Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. Get the recipe for Beef Satay »

Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.

Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »

This lamb kebab is adapted from a recipe in Anissa Helou’s Mediterranean Street Food. Get the recipe for Shish Kebab »

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. Get the recipe for Grilled Romaine with Blue Cheese and Bacon »

Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak. Get the recipe for Coffee-and Soy-Marinated Flank Steak »

In India, these ribs would be cooked in a tandoor, a clay oven. To achieve a similar oven-roasted effect on a charcoal or gas grill, cook the ribs over indirect heat, then finish them with a sear directly over the fire. Get the recipe for Indian Lamb Ribs (Tandoori Champ) »

Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and–the ingredient that really makes it–quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite.

Chef Craig Koketsu brings extra luxury to a dry-aged rib eye by basting it in rendered beef fat. A chunky chile and herb sauce makes a piquant side dish. Get the recipe for Grilled Rib Eye with Sweet-Hot Pepper Sauce »

Pork spareribs are marinated and basted in a sweet-spicy sauce, with layers of flavor including sesame, pepper, ginger, hoisin, and garlic in this recipe from Napa Valley winemaker Christopher Vandendriessche.

Grilled Steak Tacos (Tacos de Carne Asada)

The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce. Get the recipe for Spice-Rubbed Chicken with Duck Sauce »

At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce.

Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won’t need ketchup. Get the recipe for Pimento Cheese Burger »

This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles. Get the recipe for the Cowboy Rib Eye »

This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.

At Abu Dhabi’s Al Arish restaurant, jumbo prawns are basted in a spicy-sweet ketchup-based sauce before they are grilled.

This burger, inspired by one created in Modernist Cuisine co-author Nathan Myhrvold’s culinary lab, is topped with a tangy cream and vermouth sauce. Adding egg yolks to freshly ground meat makes for a supremely rich burger. Get the recipe for the Ultimate Grilled Cheeseburger »