Food
Get Grilling! 40 BBQ Recipes To Try This Summer
Updated on June 29, 2022
As the warmer weather rolls in, there’s nothing more blissful than firing up the grill and dining alfresco. Whether you’re planning a large cookout or an intimate gathering, we’ve rounded up some of our favorite barbecue recipes that have graced the pages of House & Home over the years. From classic smash burgers, to melt-in-your-mouth flank steak and yes, even a smoky pan pizza, discover some of our best BBQ recipes to try this summer.
Scroll down and get grilling!
All-American Smash Burger
Use a griddle overtop (click here) of your barbecue’s open flame for a smokey and perfectly crispy burger the whole family will enjoy. Brioche or potato buns are best for that classic taste.
Get the full recipe here.
Salt & Pepper Flank Steak + Tomato Shallot Kimchi
Elevate your weeknight meals with this quick and zesty flank steak dish. Pro tip: to perfect this medium-rare recipe, grill each side on high heat for no more than five minutes.
Get the full recipe here.
Creamy Polenta With Roasted Corn
Barbecue-roasted corn is an undeniable summer staple, and this recipe pairs the taste with creamy polenta and sweet Italian mascarpone.
Get the full recipe here.
The Perfect BBQ Chicken Wings
While this recipe calls for the use of a cast iron skillet, the grill-safe cookware can be placed overtop of your barbecue for an even smokier result.
Get the full recipe here.
Charred Zucchini
This recipe is inspired by kousa b’laban, a Levantine dish of stuffed baby zucchini cooked in yogurt. Grill your fresh veggies on the barbecue to amp up the toasty flavor that pairs oh so well with warm yogurt sauce.
Get the full recipe here.
Honey Butter Fish
Barbecue master Rodney Scott came up with this grilled fish recipe that combines the flavors of barbecue smoke, the yin and yang of a salty rib rub and sweet honey butter.
Get the full recipe here.
Tomato, Bacon and Blue Cheese Pan Pizza
This deep dish pizza cooks quickly in a high-temperature barbecue and forms a slightly crunchy bottom without compromising the moist and creamy cheese atop.
Get the full recipe here.
Grind-Your-Own-Beef Burgers
Layered with sharp cheddar, balsamic onions and shredded iceberg; this all-beef burger is as satisfying to build as it is to enjoy.
Get the full recipe here.
Slow-Roasted Tomatoes With Hot Honey
“The last time I was in New York, I met Eden Grinshpan from Top Chef Canada for dinner at her local: a knockout Italian spot called Misi,” says Top Chef Canada judge Chris Nuttall-Smith. “Afterward, I couldn’t get these sweet, super-concentrated, honey- and chili-kissed tomatoes out of my mind.”
Get the recipe for Slow-Roasted Tomatoes With Hot Honey.
Crispy Grilled Lamb With Tart Fruit Relish
“Butterflied leg of lamb is maybe the most underrated grilling meat there is,” says Top Chef Canada judge Chris Nuttall-Smith. “It takes marinades beautifully, develops crunchy, tasty and charry bits and, because it never comes uniformly thick, you get a great range of doneness for your guests to choose from. This version is a riff on a Lynn Crawford recipe, and it’s barbecue party solid gold.”
Get the recipe for Crispy Grilled Lamb With Tart Fruit Relish.
Charred Cauliflower & Shishito Peppers
With a little aluminum foil, this charred cauliflower and shishito pepper recipe can be brought to the next level. Place it on your grill for a quick and extra smokey finish.
Get the full recipe here.
Grilled Chicken Satay Skewers
“This famous Thai appetizer is very light and goes perfectly with a peanut sauce dip,” says Toronto chef and cookbook author Nuit Regular. “In Thailand, we also pair this with a pickled relish that cleanses the palate between each bite.”
Get the recipe for Grilled Chicken Satay Skewers.
Planked Wild Salmon With Nectarines, Thyme, Honey, Almonds & Ricotta
All you need is five minutes with Vancouver chef Ned Bell to share his enthusiasm for Canadian seafood. These days, the former Four Seasons chef is just as busy cooking in the kitchen as he is advocating for sustainable seafood with Ocean Wise and the Vancouver Aquarium. As a B.C. native, Ned is particularly passionate about wild salmon, pointing out that we’re the only place on the planet to have five species of it (chinook, chum, coho, pink and sockeye).
Get the recipe for Planked Wild Salmon With Nectarines, Thyme, Honey, Almonds & Ricotta.
Indian-Spiced Ribs With Mango Barbecue Sauce
The rich and spicy marinade for these ribs infuses the meat with flavor while the yogurt helps tenderize it. Finishing the ribs on the grill with a mango chutney sauce adds the irresistible sweet and sticky element.
Get the recipe for Indian-Spiced Ribs With Mango Barbecue Sauce.
Surf & Turf Flank Skewers
Cubing the flank steak exposes more surface area to the marinade, which helps thicker pieces get juicy and tender.
Get the recipe for Surf & Turf Flank Skewers.
Asparagus Grabiche Taco
Grabiche is similar to mayonnaise, but made with hard-boiled eggs instead of raw and big-flavored ingredients like capers, gherkins and tarragon, drizzled over grilled asparagus. Add lots of fresh herbs. Dill is a great option if you prefer it to tarragon.
Get the recipe for Asparagus Grabiche Taco.
Dutch Baby With Grilled Fruit & Vanilla Sugar
“The recipe is from Top Chef Canada winner Nicole Gomes, and it’s one of the most impressive uses of a grill I’ve ever seen,” says Top Chef Canada judge Chris Nuttall-Smith. “This recipe is in heavy rotation at my house now.”
Get the recipe for Dutch Baby With Grilled Fruit & Vanilla Sugar.
Mushroom Veggie Burgers
Packed with porcinis, creminis and black beans, these DIY veggie burgers are chewy, savory and deeply satisfying. These burgers are too delicate to cook directly on the grill, so pan-fry them on top of the BBQ for a crunchy brown crust.
Get the recipe for Mushroom Veggie Burgers.
Grilled Romaine With Fried Capers, Radishes & Creamy Vinaigrette
“This is a nod to Caesar salad, but it’s way more decadent and delicious, and a knife and fork is required,” says food personality Trish Magwood. “Feel free to rough chop for ease of eating after you wow and dazzle with your presentation.”
Get the recipe for Grilled Romaine With Fried Capers, Radishes & Creamy Vinaigrette.
Seafood Paella
A very special one-pan meal. Try to get the rice to crisp a little on the bottom for the coveted “socarrat.”
Get the recipe for Seafood Paella.
Cauliflower Steak Provençal
Cauliflower steaks deserve the credit they’re getting these days. On the grill, the edges caramelize and the center becomes meaty and tender. Adding a punchy sauce makes them decadent and satisfying.
Get the recipe for Cauliflower Steak Provençal.
Spatchcocked Chicken With Dijon Mustard & Herbs
“This is basically grilled chicken gone to finishing school: it’s hugely flavorful (the sumac adds a smoky citrus element), easy to make (really!) and it comes off the barbecue looking like a million bucks,” says Top Chef Canada judge Chris Nuttall-Smith. “Good luck stopping your friends from stealing pieces off the cutting board!”
Get the recipe for Spatchcocked Chicken With Dijon Mustard & Herbs.
Grilled Zucchini With Fennel Fronds & Toasted Hazelnuts
“This is a really good recipe to serve family-style at a barbecue because it can sit out and only gets better the longer it marinates,” says Brooklyn artist-turned-blogger Julia Sherman. “Using a charcoal grill will give it a nice smoky taste.”
Get this recipe for Grilled Zucchini With Fennel Fronds & Toasted Hazelnuts.
Asian Salmon Burgers
Wrapped in warm naan, a succulent salmon patty is stacked with silky avocado, pickled carrots and peppery cress. If you grill fish burgers over charcoal, add applewood chips to the coals for extra flavor.
Get the recipe for Asian Salmon Burgers.
Flank Steak With Bean Sprouts & Kimchi-Miso Dressing
“The kimchi-miso dressing is spicy and salty (described by a friend as tasting like Asian Doritos, in a good way),” says Julia. “It would make a great dip for cucumbers, carrots or celery.”
Get the recipe for Flank Steak With Bean Sprouts & Kimchi-Miso Dressing.
Chicken Burgers With Green Goddess Guacamole
Perfumed with tarragon and tangy with buttermilk, creamy guac plays the perfect foil to the Dijon-spiked patty.
Get the recipe for Chicken Burgers With Green Goddess Guacamole.
Cheesy Korean Lobster Tails
This incredible Korean street food specialty, grilled cheesy lobster tails. They come together in a snap: serve two as a main or one as an appetizer.
Get the recipe for Cheesy Korean Lobster Tails
Panzanella-ish
Fans of the classic Italian bread and tomato salad will love this fresh update with sweet watermelon and a rich vinaigrette.
Get the recipe for Panzanella-ish.
Smoky Stir-Fried Vegetable Chow Mein & Korean-Glazed Chicken Wings
Yes, you can make chow mein on the barbecue! Serve it beside the chicken wings for an Asian feast. The perfect marriage of sticky sauce and crispy skin, these wings have a delicious gochujang glaze and great smoky flavor.
Get the recipe for Smoky Stir-Fried Vegetable Chow Mein & Korean-Glazed Chicken Wings.
Grilled Artichokes, Peas & Stracciatella
This dish is a perfect summer plate: sweet, milky cheese against the fresh green of mint and peas.
Get the recipe for Grilled Artichokes, Peas & Stracciatella.
Hot Potato Salad With Cipollini Onions & Dill
We tend to avoid cooking small vegetables on the barbecue because they can fall through the grates. But the flavor grilling imparts — smoke and sweetness, with a touch of char — is totally worth it. Invest in a grilling wok or basket or devote a cast-iron skillet to barbecue-only use so you can make this delicious hot potato salad.
Get the recipe for Hot Potato Salad With Cipollini Onions & Dill.
Grilled Moroccan Lamb With Honey Yogurt & Za’atar Bread
“We were in Morocco this year, and those flavors were new to me, so I started playing around at home,” says Toronto restauranteur Colin Tooke. “It’s perfect for a summer barbecue. Most of the ingredients are easy to find, and it’s foolproof to make. You can switch to pork if you’re not a big lamb fan, but it’s not super ‘lamby,’ so it’s good for everyone.”
Get the recipe for Grilled Moroccan Lamb With Honey Yogurt & Za’atar Bread.
Spicy Spatchcock Chicken
Indirect heat is ideal for any meat that needs a slower cooking time to reach the proper internal temperature. The benefit of this method is that you’ll get a lovely crust on your meat but a tender and juicy interior, as done with this chicken. The best way to arrange a barbecue for cooking with indirect heat is to set two burners to medium and turn off one. Cook your food over the unlit burner, according to recipe directions, until the proper internal temperature is reached. Indirect heat is perfect for pork, beef roasts or whole chickens.
Get the recipe for Spicy Spatchcock Chicken.
Reverse-Seared Sirloin
“The secret to perfect steak is a slow cooker,” says chef and restauranteur Fred Morin. “Throw in the meat with butter and Worcestershire sauce, and slow-cook it until the steak is just right. After that, you just barbecue it on a very hot grill for a few minutes to get that nice crust. It’s life-changing.”
Get the recipe for Reverse-Seared Sirloin.
Oyster & Clam BBQ
“In France, they take a hoop from a wine barrel, put chicken wire over it to make a grilling basket for shellfish and put it right on the charcoal,” says Fred. “I don’t care if we’re not from France or someplace by the sea, we’re going to live like that for the evening, you know?”
Get the recipe for Oyster & Clam BBQ.
Quick Charred Cabbage Salad
“This is so easy,” says Fred. “Just char chunks of cabbage, and when they’re piping hot, you throw them in the dressing. I love that it tastes exactly like egg rolls.”
Get the recipe for Quick Charred Cabbage Salad.
Pan-Seared Steak With Bagna Cauda
Juicy steak with a fabulous crust, cooked in a cast-iron pan. Plus, this savory Italian dip works with vegetables or meat, making it ideal for entertaining.
Get the recipe for Pan-Seared Steak with Bagna Cauda.
Grilled Branzino With Tarragon Gremolata Aioli
It’s simple: The hotter the grate, the less likely it is that food will stick. Preheat gas grills for a minimum of 10 minutes. For charcoal grills, coals need to be white hot — about 20 minutes of preheating. Having this level of heat means you can even cook foods with the most delicate exteriors, like whole fish, right on the grill. If you are cooking fish, brining it will help strengthen it before it hits the heat.
Get the recipe for Grilled Branzino With Tarragon Gremolata Aioli.
Fish Tostadas With Sweet Pea Purée & Radishes
Tostadas are a great way to use up stale tortillas – so if you have some left over, fry them up! Can’t find halibut? Ask your fishmonger for a firm fish that holds up to grilling!
Get the recipe for Fish Tostadas With Sweet Pea Purée & Radishes.
Coffee Salt–Rubbed Porterhouse Steak
Direct-heat grilling means cooking on the grates directly over the flame. The most common type of grilling, it’s used for fast-cooking cuts of meat that require a well-seared exterior, like this steak. This method is prone to flare-ups, so when you’re cooking marinated items, shake off excess liquid before placing them on the grill. For a seared exterior and a rare interior on very thin cuts, leave the lid open to prevent overcooking. Direct heat is ideal for chicken breasts, steak and, yes, burgers.
Get the recipe for Coffee Salt–Rubbed Porterhouse Steak.
Grilled Lamb Kebabs With Mint Raita
A blend of spices gives these bites complex flavor.
Get the recipe for Grilled Lamb Kebabs With Mint Raita.