Most foods, no matter what they are, taste better when they’re cooked on a grill. The char from the grill grates, the smoke infusing flavor, the certain something summer sun adds to any meal—this, fellow barbecue barons, is cooking at its finest.
Lobster is luxurious. Especially on the grill, where the high heat turns the lobsters’ shells a rosy red and steams the tender flesh within to sweet perfection.
To make bacon even better, toss it on the grill. It gives the pork an extra-smoky flavor that only need some freshly ground black pepper and finely chopped fresh rosemary to make it some of the best you’ve ever had
Grilled squid, or yaki ika, is a favorite in Japan, where pushcart vendors hawk the torpedo-shaped cephalopods fresh off charcoal fires, according to chef Tadashi Ono in his new cookbook The Japanese Grill.
Use indirect heat grilling to cook up slow-cooked pork. Our recipe combines the bite of bourbon with the sweetness of soda and the unctuousness of this luscious cut.