Recipes
Gazpacho is Spain’s culinary lifeblood, a refreshing puree of vegetables that blurs the distinction between soup and salad. Grilling adds a smoky dimension that transforms this warm-weather soup from the realm of refreshing to unforgettable. If you are using a food processor, puree the vegetables first, then add the liquids.
Grilled Shrimp Po’Boy with Cajun Remoulade Sauce
A Grilled Shrimp Po’boy is a Louisiana classic (perfect for the end of Lent), and this version brings the heat and flavor straight from the grill. Skewered shrimp get a bold rub of Cajun and Old Bay seasoning before hitting the flames, then they’re tucked into toasted rolls with a creamy, spicy remoulade, crisp lettuce, and juicy tomato. It’s messy in the best way—and perfect for summer grilling.
Big Bad Beef Ribs
The new sparerib? That’s one way to describe the beef plate rib, aka the biggest, baddest rib on Planet Barbecue. (Brisket on a bone is another.)
Korean Fish Tacos with Sriracha Sauce
Korean Fish Tacos with Sriracha Sauce is a delightful dish that marries the bold flavors of Korea with the classic Mexican taco. The fish is marinated in a savory blend of gochujang, soy sauce, and sesame oil, then grilled to perfection. Served on warm tortillas with tangy kimchi and a spicy Sriracha sauce that’s been whipped up with sour cream, mayonnaise, and a hint of lime, these tacos are a fusion feast that’s sure to please. With a prep time of just 30 minutes, this recipe serves six and is ideal for a unique and flavorful meal.
Foolproof Barbecued Chicken
Indirect grilling produces some of the tastiest barbecued chicken this side of Memphis. And to make you feel like a pro, we’ve included a mop sauce (a thin vinegar mixture you apply to the chicken with barbecue mop) so you can hold your own with the big boys on the barbecue circuit. The barbecue sauce is applied the last few minutes of grilling, then sizzled directly over the fire to set the sauce.
Smoked Stuffed Baked Potato
This baked stuffed potato recipe has been a steakhouse fixture for years. It’s about to get an upgrade thanks to the grill. More specifically, thanks to a haunting smoke flavor, which you’ll achieve by adding wood chunks or chips to the coals. The smoke flavor gets reinforced with smoked cheddar, smokehouse bacon and smoked paprika.
Grilled Pepper Salad
Roasted peppers loom so large on America’s culinary landscape now, it’s hard to believe there was a time when we ignored their very existence Today, everyone roasts peppers, but until you’ve done it on the grill — and in particular, until you’ve roasted the peppers caveman style, directly on the embers — you haven’t fully experienced how much burning (and I mean burning) a food can broaden and deepen its flavor.
Grilled Strawberry Shortcake
Classic strawberry shortcake with a smoky twist! 6Fresh, juicy strawberries are lightly macerated with sugar and a splash of orange liqueur, then nestled between warm, butter-grilled biscuits. Topped with a dollop of smoked whipped cream, this dessert perfectly balances sweet, tangy, and smoky flavors for a unique summer treat. Ideal for outdoor gatherings or as a special finish to your barbecue, this grilled strawberry shortcake is sure to impress your guests with its simple elegance and irresistible taste.
Fire up the grill and leave the pranks to the amateurs. April is the time to shake off the rust, try a new mop sauce, or finally master the art of roasting vegetables directly in the coals. These eight recipes are designed to get you outside and keep you there until the last ember fades. We’ll see you at the grill.
Plan your next cook with our full recipe collection—weeknight grills, weekend projects, and special-occasion feasts.
Get fresh ideas each week in Up in Smoke.
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