Master the fire. Cook something unforgettable.
Trusted recipes, proven techniques and practical tools for grills, smokers, pizza ovens, griddles, campfires and outdoor kitchens—wherever and however you cook.
Cook outdoors your way
From weeknight grilling to all-day smoking and live-fire traditions from around the world.
Grilling & searing
Direct heat, two-zone setups, reverse searing and heat control.
Smoking & barbecue
Low-and-slow cooking, clean smoke, wood choices and regional styles.
Pizza ovens
Dough, launching, turning and managing a live wood or gas flame.
Campfire cooking
Embers, Dutch ovens, grates, foil packets and safe firecraft.
Griddles & planchas
Breakfasts, smash burgers, seafood, vegetables and heat zones.
Global fire traditions
Asado, braai, churrasco, yakitori, tandoor, jerk and more.
Choose the right cut. Control the fire. Cook it properly.
Start with steak selection, beef cuts, marbling and doneness, then explore brisket, ribs, pork, lamb, poultry and live-fire traditions from around the world.
Explore steak & beef guidesto perfect crust.
Seafood
Start with cedar-plank salmon: how plank grilling actually works.
Read the guide →Vegetarian & vegan
Substantial plant-led mains, vegetables, tofu, breads and complete menus.
Browse plant-led recipes →Equipment & thermometers
How to choose and use the tools that make outdoor cooking safer and more consistent.
Browse equipment →Recipes worth lighting the fire for
Recognised dishes and established cooking traditions, independently rewritten and source-checked.
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Food Network Kitchen’s Grilled Zucchini
This recipe comes from Food Network Kitchen: the Grilled Zucchini recipe by Julian Plovnick, published on foodnetwork.com. The accompanying article by Krissy Downey describes it as a simple, no-frills base for variations, and the method below follows the published steps. It serves 4, and the recipe lists 15 minutes for both total and active time.…
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How to Grill Corn on the Cob: Husk On or Off
Grilled corn on the cob has one big fork in the road: leave the husk on or take it off. Published guidance differs on heat, soaking and timing, so this article lays out the plain baseline method and shows where the sources disagree. It draws on Weber’s grilled corn recipe and Weber’s corn tips, plus…
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Weber’s Curried Red Lentil Burgers
This recipe comes straight from Weber: the Curried Red Lentil Burgers with Mango Chutney on weber.com’s UK site, created by the Weber Grill Academy chefs. It is a useful alternative to a black bean burger: the patties are built from red lentils, chickpeas and peanuts, with curry powder and cumin for flavor, and served in…
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Grilling for a Crowd: Safe Staging and Timing
Cooking for twenty people on one grill means the first burgers come off long before the last ones go on. That gap is where food safety quietly slips: cooked food sitting on a counter cools into the range where bacteria multiply. This guide draws on the USDA Food Safety and Inspection Service’s grilling guidance and…
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Flat Iron vs Hanger vs Skirt vs Flank: Which to Grill
Flat iron, hanger, skirt and flank are often lumped together as “alternative steaks”, but they come from different parts of the animal and reward different handling. This guide compares them using the Beef Checkoff’s flat iron and hanger steak cut profiles, Food Network’s hanger explainer, and Weber’s and America’s Test Kitchen’s flat iron recipes. This…
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Reverse-Seared Tomahawk Ribeye: Hey Grill Hey’s Recipe
This recipe is taken from Susie Bulloch’s “Perfect Reverse Seared Tomahawk Steak” on Hey Grill, Hey. It is a slow-smoke-then-sear method for one big bone-in ribeye. We are reporting her published recipe, not our own test results. Celsius conversions are ours, and where her page contradicts itself or the USDA guidance, both figures are shown.…
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