Employ This Ina Garten Clambake Hack for Labor Day Weekend

For a low-key but festive Labor Day dinner, try Ina Garten’s easy clambake recipe—all done on the stovetop.

Labor Day is finally upon us which means this is the perfect weekend to get your clambake on before the summer comes to a close. Of course, you can take the traditional route for this classic New England seafood spread (which, despite its name, is prepared through steaming, not baking) but that has its drawbacks.

For one, you need to be in the vicinity of a beach—a real deal clambake involves the use of a giant, makeshift oven in the sand. Needless to say, this requires plenty of digging, plus the effort spent preparing a fire, gathering and then setting down layers of seaweed, and completing the build-out of the oven, not to mention the several hours required for cooking. It’s quite the undertaking, especially for a holiday where you’re supposed to be rewarded for your labor, not engage in a whole lot of it.

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Related Reading: The History of the Clambake

But if the thought of serving up a steamed shellfish feast sounds too tempting to pass up this weekend (and you’re also not about to make grilled paella), there is another option that offers plenty of flavor with minimal work and, best of all, it can be prepared in the comfort of your own kitchen in only 30 minutes. No surprise, this quick and easy clambake hack comes from the woman, the myth, the legend herself, the pride of East Hampton, Ina Garten.

All you need is a large stockpot, a bounty of clams, mussels, shrimp, and lobster, plus a few extras like potatoes, kielbasa, and dry white wine—take Ina’s advice and only use a bottle (or can or box) of vino that you’d want to drink. In about the time it takes to watch an episode of “Barefoot Contessa” your ultimate Labor Day meal will be ready to share with your friends and family.

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A plain stainless steel stockpot will do the job, but an enameled one will do it in style.

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Visit the Barefoot Contessa website to get Ina’s Kitchen Clambake recipe in full.

For more laid-back Labor Day ideas, check out our make-ahead Labor Day recipes, easy side dishes to bring to a BBQ, more hot dog alternatives, and no-bake desserts for a sweet, stress-free finish. How easy is that, indeed.

Related Video: How to Get Your Clams Squeaky Clean

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Fire Up the Grill for a Paella Feast This Labor Day

Here’s how to throw a perfect grilled paella feast for the end of summer.

When you think of Labor Day, paella isn’t the first thing that comes to mind. That’s why we love it. Just because grilling is a cliché for this holiday to honor workers (officially) and the last days of summer (boo), doesn’t mean you should pass up a perfectly good chance to cook outside and celebrate with friends and family. That’s what paella offers: Something unfussy, festive, communal, and best enjoyed outdoors on the grill. If you can’t grill, we have a stovetop version of the recipe for you. Either way, it’s definitely better than hot dogs and hamburgers (sorry not sorry).

Paella is a Spanish dish of saffron-spiced rice with a variety of meats and shellfish like mussels, clams, and shrimp (as for the meat, usually not beef, but chicken, chorizo, and even rabbit—sometimes snails as well), plus onions, garlic, tomatoes, and sometimes also peas and artichokes. The rice used is generally one of several short-grain Spanish rice varieties like bomba, but if you have trouble finding it, you can swap in Calrose rice, which is pretty commonly available in U.S. grocery stores.

The dish is named after the special two-handled paella pan in which it’s prepared and served.

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Not sold as a paella pan, but mimics the look and feel; it also stands up to live fire (some other pans have plastic handles that might melt).

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The pan is wide, shallow, and at least 13 inches in diameter. You’ll find some crazy-huge paella pans out there too, for those who love to live large. When you cook it right, you’ll find socarrat, a caramelized crust of rice at the bottom of the pan (sort of like tahdig in Iranian or Persian cuisine). That’s the good stuff.

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Okay, so you’re ready to tackle paella, but wondering what goes with it? Our beverage of choice is sangría, but there are enviable nonalcoholic choices too, and we’ve handpicked some Spanish-inspired appetizers, sides, and desserts as well.

Make all of those drinks, apps, and desserts the night before, and then just toss a side salad the day of while you hang out, make a big pan of paella, and chat with your family and friends in some of the last summer sun.

Paella Feast Menu

Pick and choose your favorite accompaniments and your preferred method of cooking the main (on the grill or on the stovetop) and you’ll have a paella party to remember.

White Peach Sangría

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Catch those peaches while they’re still in season, particularly the white peaches, which are especially sugary, for this golden version of sangría. This pitcher cocktail is best after it’s had time to marinate in the refrigerator for at least four hours, if not longer. Get our Peach Sangría recipe.

Related Reading: Expert Tips for Perfect Batch Drinks Every Time

Ruby Sangría

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Here’s your traditional sangría, with brandy, orange liqueur, and all sorts of fruit, such as apples, oranges, and grapes. It all melds together perfectly when you make a batch the night prior to the party. Get our Ruby Sangría recipe.

Mint and Lime Iced Tea

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Here’s a nonalcoholic cocktail contender that doesn’t feel like a consolation prize. It tastes pretty special even without the buzz. And a no-hangover guarantee is included. Get our Mint and Lime Iced Tea recipe.

Stuffed Peppadew Peppers

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Peppadews are usually sitting by the olives at the supermarket, and they’ve got that Spanish-Mediterranean flare we love. Filled with creamy goat cheese and dotted with Spanish marcona almonds is not your everyday way to enjoy them, but you’ll want to make it a daily habit once you taste them. Get our Stuffed Peppadew Peppers with Goat Cheese and Marcona Almonds recipe.

Serrano Ham and Membrillo Crostini

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You’ll get more than enough meat in the main course, but serrano ham is so special, it’s worth trotting out as part of a simple appetizer. Crunchy toasts are topped with store-bought membrillo (quince paste), crispy baked serrano, salty manchego cheese, and a drizzle of mint oil (but any good olive oil will also work). Get our Serrano Ham and Membrillo Crostini recipe.

Related Reading: What Is the Difference Between Prosciutto, Jamón Ibérico, and Jamón Serrano?

Watercress Salad with Manchego, Membrillo, and Almonds

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Membrillo and manchego team up again in this salad. Those bitter watercress leaves (one of the most nutritious of all greens!) have friendly competition in the strong manchego cheese and sweet-sharp diced membrillo. Toasted almonds lend a nutty crunch, and the simple vinaigrette is made with sherry vinegar and garlic. It’s a great bracing bite to make sure the other flavors don’t become too rich. Get our Membrillo, Manchego, and Watercress Salad recipe.

Grilled Paella Mixta (Paella with Seafood and Meat)

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You use that aforementioned paella pan on the grill for this one-pot feast. Shrimp and mussels swim among the saffron-scented rice moistened by tomatoes, and chorizo and chicken really make it savory. Get our Grilled Paella Mixta recipe.

Santo Tomas Bomba Rice (2.2 pounds), $14.79 on Amazon

This short-grain Spanish rice absorbs huge amounts of liquid, becomes super creamy, and won't stick together. Bomba is the type of rice, so look for other brands of it in local stores.

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Stovetop Paella Mixta

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For those of you who don’t have a grill, no worries. This recipe shows you how to cook this Spanish delicacy on top of the stove, and then finish it in the oven. It’s still packed with seafood and savory flavor. Get our Paella Mixta recipe.

Alfajores

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These gorgeous cookies will be quite a surprise if you keep them hidden and whip them out an hour or so after most people have finished their paella. The shortbread is dusted with powdered sugar and filled with creamy dulce de leche. Get our Alfajores recipe.

Roasted Peach and Dulce de Leche Bread Pudding

What a combination: roasted, in-season white peaches and the creamy, caramelized milk threaded throughout fluffy blocks of bread. It’s a fantastic dessert with vanilla ice cream or fresh whipped cream, but the leftovers happen to make a great breakfast. Get our Roasted Peach and Dulce de Leche Bread Pudding recipe.

Related Video: How to Make Grilled Paella

Originally reported by Amy Wisniewski May 26, 2011; updated by Amy Sowder June 16, 2016 and Jen Wheeler August 30, 2019.

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Everything You Need to Know About Mocktails

Low and Steady: Low-Alcohol Cocktails for Summer Day Drinking

Summer is prime time for day drinking, but if you do it wrong, your whole afternoon will be wasted (in more ways than one). These low-alcohol drinks are perfect for sipping over many golden hours—and are a great choice for your Labor Day party if a cooler full of canned cocktails or spiked seltzer won’t cut it.

Drew Lazor wrote the 2018 book “Session Cocktails” and from his reporting, it’s clear we’re entering something of a golden age for low-alcohol cocktails. “Bars are offering more dedicated low-ABV sections on their cocktail menus than ever before,” says Lazor. “Traditionally, here in America folks associate the value of a drink with its potency but that’s starting to change. Menus that do the legwork for the drinker help close that gap, encouraging us to step out of our routines and try new things.”

If you’re building a home bar to accommodate low-alcohol cocktails, Lazor suggests having a good bottle (or two) of vermouth on hand. “We’re quick to think of it as nothing more than an adjunct in a martini or Manhattan when it can just as easily be the star of a drink. There are some really cool American-made vermouths on the market nowadays, but I still think the best place to start is with a French brand like Dolin.”

Session Cocktails by Drew Lazor, $10.99 on Amazon

Low Alcohol Drinks for Any Occasion

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When approaching low-ABV cocktails at home, “there is no hard-and-fast definition, but we worked off a few parameters in the book. First, use no more than 3/4 ounce of a strong spirit in your mix. This is generally enough to still feel the presence of the spirit in the glass, and you can make up the rest in lower-ABV additions.” Also, consider the style of the drink itself, says Lazor; “The spritz, collins, or kir royale formats, lengthened with sparkling wine or soda water, are such a natural fit for sessionability.”

Related Reading: Summer Spritz Recipes Are Fun, Bubbly, and Low-Alcohol

If you’re near Manhattan’s Lower East Side, Lazor recommends a stop at Nitecap where owner Natasha David has “always done an incredible job of showcasing and celebrating session cocktails.” And if not, here are a few low-ABV cocktail recipes to make at home this summer.

Sunny Day Real Estate

Recipe by Alex Day (originally published in Session Cocktails)

Lizzie Munro

Ingredients:

• 2 ounces dry vermouth like Dolin Dry
• 3/4 ounce raspberry syrup
• 1/2 ounce Aperol
• 1/2 ounce lemon juice
• soda water

Instructions:

Combine vermouth, raspberry syrup, Aperol, and lemon juice in a cocktail shaker. Add ice and shake until chilled. Strain into a collins glass with ice, top with soda water, and garnish with a lemon wheel.

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The Elder

Ingredients:

• 2 slices of cucumber
• 1 ounce St. Elder elderflower liqueur
• 1/2 ounce lemon juice
• 1/2 ounce strawberry syrup

Instructions:

Muddle two slices of cucumber. Shake ingredients with ice. Double strain over ice in a collins glass. Top with seltzer.

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Haus & Juice

Haus

Ingredients:

• 1 ounce Haus (floral low alcohol spirit)
• 1 ounce fresh blood orange juice
• Splash of soda water

Instructions:

Build all ingredients in a cocktail glass and top with soda water. Garnish with blood orange wheel.

Seedlip Garden108 Non-Alcoholic Spirit, $37.50 on Amazon

Comparable to gin but without the booze.

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Sugarlandia Spritz

Don Papa Rum

Ingredients:

• 3/4 ounce Don Papa Rum
• 1 ounce Aperol
• 4 ounces Prosecco
• pinch sea salt

Instructions:

Combine rum, Aperol, and sea salt in a wine glass over ice. Stir until chilled, and top with Prosecco. Garnish with a roasted sprig of rosemary.

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Aperol Spritz

Recipe from Sweet Liberty Drinks & Supply Company

Ellie Groden

Ingredients:

• 1 ounce Aperol
• 3 ounces good Champagne like Champagne Ayala
• Soda water

Instructions:

Build in a wine glass with ice. Top with soda water

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New Mule 

KEEL Vodka

Ingredients:

• 1 1/2 ounces KEEL light vodka
• 3 ounces ginger kombucha
• 1/4 ounce agave
• Squeeze of lemon

Instructions:

Build in a glass and serve over ice, stir and serve with a lime wheel.

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Peacock Buck

Recipe by Nicolas Bennett (Cedric’s at The Shed)

Cedric’s at The Shed

Ingredients:

• 2 1/2 ounces rosé like Domaine Zafeirakis Rosé
• 1/2 ounce Cinzano Dry Vermouth
• 3/4 ounce lime juice
• 1/2 ounce ginger syrup
• 1/4 ounce cane syrup

Instructions:

Shake ingredients and fine strain over pebble ice in a wine glass, topped with soda.

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Everything Zen 

KEEL Vodka

Ingredients:

• 1 1/2 ounces KEEL light vodka
• 1 ounce pineapple juice
• 1/2 teaspoon matcha powder
• 3/4 ounce honey
• 1/2 ounce fresh lime

Instructions:

Combine all ingredients, shake, and strain over fresh ice into rocks glass. Garnish with a lime wheel.

Related Video: How to Use Fresh Herbs in Cocktails

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This Carrot-Ginger Hot Sauce Will Change The Way You Think About Hot Sauce

This carrot-ginger hot sauce recipe is going to bring so much spice to your life.

Cooking is the ultimate example of a whole being greater than the sum of its parts—if you’re doing it right, anyways. Sauces prove an even more concentrated example where the balance of elements is doubly important since it’s largely their sole purpose to impart, achieve, and elevate flavor. That’s why when we find a great sauce—one that hits all the right notes—we can become so enamored. Addicted, even.

Like a sprinkling of fairy dust, the right sauce can make magic from the ordinary.

A few years ago I was stumbling through a farmers’ market near Brooklyn’s Prospect Park when I happened upon a vendor selling locally made hot sauces. Of the few I tasted, one, a carrot-ginger hot sauce, grabbed me with a perfect balance of hot chili, sweet carrot, and fragrant ginger. It reminded me of those bright, creamy dressings you might find alongside a small salad at a Japanese restaurant, only with the heat of the chili pepper.

Related Reading: You’ll Put This Herby, Spicy Peruvian Green Sauce on Everything

I bought the biggest bottle they had and in the coming weeks, it became a bit of an obsession. I stress that it was, in fact, weeks because putting this hot sauce on as much as I did—chicken, grilled fish, tacos, corn chips—it certainly didn’t last longer than that.

Serrano Pepper (Chowhound)

In an act of inconceivable stupidity, I threw the finished bottle out not having recorded the maker’s name. I suppose I subconsciously assumed I’d be able to find them easily on the internet, but that proved not to be the case, google as I might. Eventually, I resigned myself to the fact that I’d have to make my own carrot-ginger hot sauce. By some stroke of luck, the very first recipe I tried—from hot sauce-centric blogger Chili Pepper Madness—was a near-perfect match.

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A very slick flask to bottle and gift your hot sauce in.

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This carrot, ginger, and chili hot sauce is absolute heaven. I make it in batches and bottle it, gift it, keep it on hand and put it on damn near everything.  The only adjustment I will sometimes make is the addition of a little more ginger in the form of fresh, finely grated (since I’m a full ginger junkie) and a dash of sugar. This version is hot, in a wonderful way, but for me sweetening it just a touch means I can eat it all that much more without annihilating the lining of my stomach.

Spicy Carrot, Chili, and Ginger Hot Sauce

Cook Time: 40 minutes

Ingredients

• 1 teaspoon olive oil
• 2 large carrots peeled and diced
• 1 small onion chopped
• 1 serrano pepper chopped
• 1 long red cayenne pepper chopped
• 3 garlic cloves chopped
• 1 large tomato chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried ginger
• 2 tablespoons white wine vinegar
• 1 cup water or more as desired
• Salt and pepper to taste

Instructions

1. Heat a saucepan to medium heat and add oil. Add carrots, onion, and peppers and cook about 7 minutes to soften.
2. Add garlic and cook another minute.
3. Add tomatoes and cook a couple minutes more, breaking apart the tomatoes with a wooden spoon, until it breaks down.
4. Add remaining ingredients and bring to a quick boil. Reduce heat and simmer about 20 minutes.
5. Cool then transfer to a food processor or blender. Process until smooth.
6. Strain the pulp from the sauce and discard it.
7. Adjust for salt and pepper.
8. Transfer to sterilized bottles for keeping. Enjoy!

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How to Grill Corn on the Cob

Grilling Tips, Techniques, Tricks, and Tools: Everything You Need to Know About BBQ

As Labor Day looms (and so does the end of summer), we’re grilling as much as we can—and relying on all the best BBQ tips and intel we’ve gathered to make it count.

Grilling and barbecuing are synonymous with summer, and appeal to some primal part of us: meat, fire, feasting outdoors. What’s not to love? Whether you’re a self-proclaimed pitmaster, backyard griller extraordinaire, or just an avid eater of BBQ, there’s a lot to learn about the art and science of grilling. From the differences between wood and charcoal and the knowledge of when to use the lid on your grill, to the nuances of regional barbecue sauce styles and international BBQ techniques, we’ve got everything you need to know about grilling and barbecue right here.

We kicked off grilling season 2019 back on May 13 with BBQ Week, in conjunction with our sister site, CNET. We updated some of our best BBQ content, plus posted brand new grilling guides, all of it corralled in this master directory, and while that initial burst of BBQ enthusiasm is far behind us, there’s still a bit of summer left—which means there’s still grilling to be done. So refer back to these handy links all season long (and if you’re willing to bundle up, for the rest of the year too).

Below, you’ll find a wealth of information broken down into the following categories:

• Grokking Grilling: BBQ Basics
• The Best Grills, Grilling Accessories & BBQ Tools
• Getting (Barbecue) Saucy
• The Joy of Grilling Fruit, Veggies, Pizza & Dessert
• The Meat of the Matter: Protein Pointers

Dig in!

Grokking Grilling

Before we branch out into all the finer points of barbecue, let’s get back to BBQ basics.

Grilling 101

If you’re new to BBQ (or at least to grilling), start here—this handy guide will cover all the bases so you can grill with confidence even if it’s your first time. See our Guide to Grilling: How to Become a Barbecue Expert.

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Barbecuing vs. Grilling: What’s the Difference?

The terms are often used interchangeably, but they are entirely different things. Learn the important distinctions so you can school everyone at your next cookout. What Is the Difference Between Barbecuing and Grilling?

When Should You Use the Lid on Your Grill?

It’s not just for desperately smothering flare-ups. Find out the ideal times to close it up even when the food’s not on fire: When to Use Your Grill Lid.

Which Is Better: Gas or Charcoal for Grilling?

Everyone prefers one or the other, but is one objectively better? We break down the differences to help you settle the score—or at least decide which type of grill is right for you. Read about The Difference Between Charcoal and Gas for Grilling.

What’s the Difference Between Wood and Charcoal for Grilling?

Yet another question of fuel: wood vs charcoal. Which is better? That depends—and sometimes they’re best when they’re working together. Find out about The Difference Between Wood and Charcoal for Grilling.

What Grilling Really Means in the Midwest and South

The American south may be the first place you think of when you think BBQ, but the Midwest has its own grilling traditions too. James Beard Award-nominated chef Thomas Boemer explains, and gives some great tips on barbecuing (wherever you are). Learn about What Grilling Means in the Midwest.

A Guide to Barbecuing Internationally

The rest of the world also has delicious BBQ and grilling customs, from Korean barbecue to South African braai. Take a virtual world BBQ tour and try a global grilling recipe next time you fire up your barbie. See our Guide to International Barbecue Styles.

How to Use Your Wok on the Grill

While we’re on the subject of trying new things, if you’ve never used your wok on the grill, now is the perfect time. It makes for some of the best stir-fry possible at home. See our Guide to Grilling with a Wok.

Neil Tierney

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The Best Grills, Grill Accessories, BBQ Tools & Services

When you’re ready to get into the grilling game, you need the right equipment. From the best grills to the best marinades, and even prime meat delivery services, this should help set you up for success.

The Most Popular Grilling Products on Amazon

Harness the wisdom of the crowd to help you find a new grill and everything to go with it. See The Best-Selling Grilling Tools and Accessories on Amazon.

All the Other BBQ Tools You Need

Get chef recommendations on a few more grilling essentials for the season. Check out The Best Grill Accessories for Summer.

A Guide to Different Types of Grills

Trying to decide which type of  grill to get? See the pros and cons of all the major options—and not just gas and charcoal. Get our Guide to Different Types of Grills.

The Best Gas Grills

In an effort to pick the best of the best, CNET tested a lot of gas grills. See which ones came out on top: The Best Gas Grills of 2019.

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The Best Small Grills for Apartment Dwellers

Because sometimes good things—and good grills—come in small packages. Get our picks for The Best Compact Grills for Small Spaces.

The Best Meat Delivery Subscription Services

Don’t have a good local source of high-quality meat? No problem, since you can have it delivered right to your door. See our round-up of The Best Meat Delivery and Butcher Subscription Services.

The Best Marinades You Can Buy

A good soak (or dip) in a flavorful marinade improves most meats, seafood, and veggies. So get our picks for The Best Marinades You Can Buy for Steak, Chicken, Pork, and More.

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The Best Dry Rubs You Can Buy

Go on, rub it in. In the case of grilling, it’s a good thing. Check out The Best Dry Rubs You Can Buy for Every Type of Meat and Seafood.

The Best Grilling & Barbecue Cookbooks

Never wonder what you should grill tonight again—at least not for long, when you have one of these fantastic BBQ cookbooks to consult. See our picks for The Best Summer Grilling & BBQ Cookbooks.

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Getting Saucy

What is BBQ without BBQ sauce? Ideally, still pretty delicious, but who doesn’t love getting slathered in saucy goodness? Break out the Wet-Naps and dive right in.

A Comprehensive Guide to Barbecue Sauce Across the Country

From Kansas City style BBQ sauce to Alabama’s white sauce, get to know Regional Barbecue Sauce Styles Across America.

A Brief History of Barbecue & Barbecue Sauce

Stepping back for a minute, where did barbecue as we know it even come from? Did it have a single origin, a one true birthplace? Find out in A Brief History of BBQ.

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Guide to Barbecue Sauces of the Carolinas

North and South Carolina BBQ sauces are each distinctive, and delicious. Grab a roll of paper towels and get elbow-deep into our Guide to Carolina Barbecue Sauce.

What Is White Barbecue Sauce?

Most barbecue sauce is some shade of red, maybe mustard-yellow in S.C.—but go to Alabama and it’s likely to be bright white. How did that happen (and what’s in it anyway)? Find out All About Alabama White BBQ Sauce.

BBQ Battle: The Best in the South

You could argue all day about which style of BBQ is best (well, some people could), but we’re picking one fight in particular: Georgia vs South Carolina. Choose a side and join in on our Battle of the Barbecue: Best BBQ in the South.

The Best Store-Bought Keto Barbecue Sauces You Can Buy

If you’ve gone keto (or paleo), you may have said bye-bye to BBQ sauce, since most kinds are sugar-heavy. But you do have options for slathering your meat in sticky, delicious sauce that won’t break your diet. Check out our round-up of The Best Keto BBQ Sauce You Can Buy.

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How to Grill Fruit, Veggies, Pizza, Dessert & Everything That Isn’t Meat

Meat may be the star of the show at most BBQs, but there’s a whole lot else you can grill. Here’s how.

How to Grill Romaine Lettuce

Like to start your meal with a salad? You can grill that too. See our Guide to Grilling Romaine Lettuce.

Chowhound

How to Grill Corn on the Cob

Summer corn is essential, and summer corn on the grill is chef kiss-worthy—if you do it right. Here’s How to Cook Corn on the Grill.

How to Grill Watermelon

Another summer produce all-star, watermelon happens to take surprisingly well to the fire. See How to Make Grilled Watermelon.

How to Grill Fruit

Because watermelon is only the beginning; open that gateway and you’ll want to throw everything on the grill, from cherries and peaches to strawberries—and you should. Learn How to Grill Summer Fruit.

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How to Grill Pizza

Unless you have a wood-fired pizza oven (in which case, can we come over?), your grill is actually the best place to cook your pizza at home. Learn all the fundamentals of Grilling Pizza.

How to Cook Cheese on the Grill

In case you want to ditch the crust—give “grilled cheese” a whole new meaning when you cook everyone’s favorite dairy product directly on the grill. Find out How to Grill Halloumi and Other Cheese.

How to Grill Lobster Tail, Shrimp, Oysters, Crabs, and Other Shellfish

Is fish meat? Sort of, but…sort of not—salmon steaks are in a whole ‘nother realm than porterhouses, at least. So when you’re in the mood for surf over turf, learn How to Grill Seafood.

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How to Grill Satisfying Meatless Meals

When meat is not on any part of the menu, there are still lots of meatless BBQ options, from tofu to veggie burgers. See some pointers on Grilling Meatless Meals Everyone Will Love.

How to Grill Dessert

Fruit is not the only sweet treat you can grill (but it does appear in a lot of these desserts, because it’s seriously so. Good). When dinner’s done, see How to Grill Dessert.

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The Meat of the Matter

Naturally, we must give meat its due (and some would say we saved the best for last—but we also pay respects to meatless alternatives, because BBQ is for everyone!).

How to Marinate Different Types of Meat for the Grill

We spoke to some chefs about pairing marinade ingredients with their perfect protein partners. See our primer on How to Marinate Meat for Grilling, According to Chefs.

Chowhound

What Is the Difference Between Rubs and Marinades?

Beyond the obvious, do you know what each one does for your meat (and veggies)—and when you should use which? Learn all about The Difference Between Rubs and Marinades.

Smoking Meat 101

Smoking meat can be intimidating for beginners, but here’s a basic overview so you can DIY with confidence. Learn How to Smoke Meat.

The Best Way to Smoke Brisket According to a Pitmaster

Got smoked chicken down but nervous about handling a whole packer? Allow an expert to walk you through the process of perfect smoked brisket. See our Guide to Smoking Brisket Like a Pro.

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A MasterClass with Aaron Franklin

You also have the option of signing up for a 16-part pro course in Texas BBQ from barbecue guru Aaron Franklin—but he shared some tips and tricks with us too. See Aaron Franklin’s Texas BBQ Tips.

Chowhound’s Most Popular Grilling & BBQ Recipes

We can’t pick favorites, but our community sure can—here are the grilling recipes they’ve loved most over the years. See The Most Popular Grilling & BBQ Recipes on Chowhound.

Interesting Sides for Summer BBQs

Yes, potato salad and pasta salad are always welcome, but branch out and try adding a few more interesting summer sides to your BBQ spread too. Get our Best BBQ Side Dishes for Summer.

Best Wines to Pair with BBQ & Grilled Food

And don’t forget wine pairings—wine can be tricky to match with barbecue, but we picked the best bottles for the job. See The Best Affordable Wines to Serve with BBQ and Grilled Food.

The Picture Pantry/Lisovskaya Natalia/Getty Images

The Most Interesting Proteins to Grill This Summer

Tried of hot dogs and plain old steaks? See some more interesting (and potentially divisive) options for your next barbecue. Check out 9 Unusual Things to Grill at Your Next BBQ.

The Best Meat Alternatives You Can Buy for Grilling Season

From the Impossible Burger to good old veggie sausages, there are plenty of options for meatless grilling—but some are far better than others. See our picks for The Best Meat Alternatives to Grill This Summer. (And if you like to DIY, check out some of the best veggie burger recipes.)

What to Do with Your BBQ Leftovers

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Because the party has to end sometime, but you don’t want to waste any precious bits left behind. Luckily, you can transform everything, from brisket and BBQ chicken to your leftover potato salad, into delicious lunch and dinner the next day. See What to Do with Leftover BBQ.

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When Should You Use the Lid on Your Grill?

Grill lid on or grill lid off? You want a simple answer to the question, When should you use the lid on your grill? But it’s not an open-and-shut case. When cooking on an outdoor grill, the decision to keep the lid open or to close it depends on what you’re grilling, how you’re cooking it, and what kind of grill you use.

Lid Off vs Lid On

Whether you’ve got a gas or charcoal grill, with the grill uncovered, you can get a crustier char on the exterior of meat without overcooking the center. A closed grill will cook meat all the way through to the center for a more uniform doneness. “Cooking with the lid down captures the heat and lets it do its magic on the food,” says Elizabeth Karmel of girlsatthegrill.com (and author of “Steak and Cake.”) “The food will benefit from the rotating hot air (convection) and it won’t take as long to cook.”

Related Reading: CNET’s Best Gas Grills for 2019

Lid Off, Then On (the Best of Both Worlds)

But sometimes you want a combination approach: You sear the outside of the meat directly over the flame or heat source with the lid open, and then you move the meat away from the flames (and high heat) and close the lid to cook the inside of the meat without burning the outside too much. It’s similar to searing your meat in a sauté pan on the stovetop (like keeping an open lid on the grill) and then roasting it in the oven (like cooking with a closed lid on the grill).

Chowhound’s Argentine Grilled Chicken recipe is cooked undercover (but we took a peek underneath the lid).

When to Leave the Grill Open

If you’re grilling quick-cooking foods such as burgers, thin steaks, chops, shrimp, or sliced vegetables directly over the flames, you can leave the grill open. That way, you won’t lose that pink, juicy center so many of us love. But when you grill thicker steaks, bone-in chicken, or whole roasts you’ll want the lid down, especially when you’re cooking with indirect heat. Try our archive of Grilling Recipes for a variety of techniques and the food to use for them.

Learn more about creating zones for direct vs indirect grilling:

When to Close the Grill

If you’re tossing in soaked wood chips for smoke flavor, you need the lid down to contain the smoke. Peeking on your food while cooking with a closed grill can affect the food in opposite ways, depending on whether you’re using gas or charcoal as a fuel source. With gas grills, opening the lid can lower the heat. With charcoal, the rush of oxygen can burn the food.

Related Reading: What Is the Difference Between Using Charcoal and Wood for Grilling?

To get started, experiment with these three grilling goodies:

1. Basic Grilled Steak

Chowhound

With a thick New York strip or beefy rib-eye steak, you’ll want to close the grill to ensure it cooks all the way through, or at least as thoroughly as you want it, depending on your preference for rare, medium rare, or medium meat. This recipe includes some basic tips on making the most of your grilled meat experience. Get our Basic Grilled Steak recipe.

Related Reading: Should You Buy Your Steak at Costco? | The Best Meat Delivery Services & Butcher Subscriptions

2. Pineapple Glazed Shrimp Skewers

Chowhound

Leave the grill lid open for these sweet and savory shrimp kebabs with a tropical twist. They’ll cook quickly and get a nice char while the pineapple caramelizes. Get our Pineapple Glazed Shrimp Skewers recipe.

3. Grilled Corn with Cayenne, Lime, and Cotija

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Unlike some vegetables, you’ll cover the grill when you cook this corn. Wrapped in husks, they’re essentially being steamed, and somewhat smoked while they cook for about 35 minutes—a relatively long time in the grilled vegetable world. Get our Grilled Corn with Cayenne, Lime, and Cotija recipe.

See The Ultimate Guide to Grilling & BBQ for even more grill intel, tips, and tricks, like How to Hack Your Gas Grill to Burn Hotter.

Related Video: What to Grill Before Summer’s Over

– Caitlin McGrath wrote an earlier version of this article in 2013.

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