17 Delicious Green Mountain Grill Recipes for Every Season

Bringing the smoky goodness of your Green Mountain Grill into every season has never been easier! Whether you’re craving quick weeknight dinners, seasonal favorites, or hearty comfort food, we’ve got you covered with 17 mouthwatering recipes that promise to delight your taste buds all year round. Get ready to fire up your grill and explore these delicious dishes that are sure to become staples in your home cooking repertoire.

Smoky Green Mountain Grill Chicken Wings

Everyone loves a good chicken wing, especially when it’s packed with smoky flavors and grilled to perfection. These Smoky Green Mountain Grill Chicken Wings are a game-changer for your next BBQ.

Ingredients

• 2 lbs chicken wings (split at joints, tips removed)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp smoked paprika (adjust to taste)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1/2 cup BBQ sauce (for glazing, optional)

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a large bowl, toss chicken wings with olive oil until evenly coated.
3. Add smoked paprika, garlic powder, onion powder, salt, and black pepper to the bowl. Mix well to ensure all wings are evenly seasoned.
4. Place wings on the grill. Cook for 25-30 minutes, turning every 5 minutes for even cooking.
5. For extra smokiness, add wood chips to your grill. Soak them in water for 30 minutes before using.
6. During the last 5 minutes of grilling, brush wings with BBQ sauce if desired. This adds a sticky, sweet layer.
7. Remove wings from the grill. Let them rest for 5 minutes before serving.

These wings are irresistibly smoky with a perfect char. The meat is juicy, and the skin crisps up beautifully. Try serving them with a side of cool ranch or blue cheese dressing to balance the heat.

Green Mountain Grill Pulled Pork

Tender, smoky, and effortlessly delicious, this Green Mountain Grill Pulled Pork is a crowd-pleaser. Perfect for weekend cookouts or meal prep, it’s all about low and slow cooking.

Ingredients

– 5 lbs pork shoulder (also known as pork butt)
– 1/4 cup yellow mustard (for binder)
– 1/2 cup brown sugar (packed)
– 1/4 cup paprika (smoked paprika for extra flavor)
– 2 tbsp garlic powder
– 2 tbsp onion powder
– 1 tbsp salt (adjust to taste)
– 1 tbsp black pepper (freshly ground)
– 1 tbsp cumin (optional for depth)
– 1 cup apple cider vinegar (for spritzing)
– 1/2 cup water (for spritzing)

Instructions

1. Preheat your Green Mountain Grill to 225°F using hickory or apple wood pellets for best flavor.
2. Trim excess fat from the pork shoulder, leaving a 1/4-inch layer for moisture.
3. Coat the pork shoulder evenly with yellow mustard as a binder.
4. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cumin to create the rub.
5. Apply the rub generously all over the pork shoulder, pressing it into the meat.
6. Place the pork shoulder on the grill grate, fat side up, and close the lid.
7. Spritz the pork with a mixture of apple cider vinegar and water every hour to keep it moist.
8. Cook until the internal temperature reaches 195°F, about 1.5 hours per pound.
9. Remove the pork from the grill and let it rest, wrapped in foil, for 30 minutes.
10. Shred the pork with two forks, discarding any large fat pieces.
Velvety and rich, the pulled pork melts in your mouth with a perfect balance of sweet and smoky. Serve it on brioche buns with coleslaw or atop nachos for a twist.

Grilled Vegetable Medley on Green Mountain Grill

Whip up a vibrant Grilled Vegetable Medley on your Green Mountain Grill for a smoky, summer side dish. Perfect for BBQs or a healthy weeknight option.

Ingredients

• 2 cups zucchini, sliced into 1/2-inch rounds (uniform sizes cook evenly)
• 2 cups bell peppers, mixed colors, cut into 1-inch pieces (seeds removed)
• 1 cup red onion, cut into 1-inch wedges (keep root end intact to hold layers together)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adds a tangy depth)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (for a quick flavor boost)

Instructions

1. Preheat your Green Mountain Grill to 400°F with the lid closed for 15 minutes.
2. In a large bowl, toss zucchini, bell peppers, and red onion with olive oil, balsamic vinegar, salt, black pepper, and garlic powder until evenly coated.
3. Place vegetables directly on the grill grate in a single layer. Close the lid.
4. Grill for 10 minutes, then flip each piece carefully with tongs. Close the lid again.
5. Grill for another 8-10 minutes until vegetables are charred at edges and tender when pierced with a fork.
6. Remove from grill and let rest for 2 minutes before serving to allow flavors to meld.

Perfectly charred yet crisp-tender, this medley bursts with smoky sweetness. Serve atop quinoa or alongside grilled chicken for a complete meal.

Green Mountain Grill Smoked Brisket

Get ready to elevate your BBQ game with this Green Mountain Grill Smoked Brisket recipe, perfect for those who crave deep, smoky flavors and tender meat.

Ingredients

• 1 whole beef brisket (12-14 lbs)
• 1/4 cup kosher salt (adjust to taste)
• 1/4 cup coarse black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp paprika (for color and sweetness)
• 1/2 cup apple cider vinegar (for spritzing)
• 1/2 cup water (for spritzing)

Instructions

1. Trim the brisket, leaving about 1/4 inch of fat cap for moisture.
2. Combine salt, pepper, garlic powder, onion powder, and paprika in a bowl. Rub evenly over the brisket.
3. Preheat your Green Mountain Grill to 225°F using hardwood pellets for best smoke flavor.
4. Place the brisket fat side down on the grill. Insert a meat probe into the thickest part.
5. Smoke for 4 hours. Spritz every hour with a mix of apple cider vinegar and water to keep moist.
6. After 4 hours, wrap the brisket tightly in butcher paper to retain moisture. Return to the grill.
7. Continue cooking until the internal temperature reaches 203°F, about 8-10 hours total.
8. Remove from grill. Let rest wrapped in a cooler for at least 1 hour before slicing.

For the best experience, slice against the grain for maximum tenderness. The bark should be dark and crispy, while the inside remains juicy and flavorful. Try serving on a warm tortilla with pickled onions for a twist.

Honey Glazed Salmon on Green Mountain Grill

Fancy a quick, flavorful dinner? This honey glazed salmon brings sweet and savory to your table in under 30 minutes.

Ingredients

• 1.5 lbs salmon fillet (skin-on for crispiness)
• 1/4 cup honey (warm for easy brushing)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp minced garlic (adjust to taste)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. Preheat your Green Mountain Grill to 375°F, setting it for indirect heat.
2. Pat the salmon dry with paper towels to ensure a good sear.
3. Mix honey, soy sauce, olive oil, garlic, and black pepper in a bowl. Tip: Warm the honey slightly for easier mixing.
4. Brush half of the glaze over the salmon fillet, coating evenly.
5. Place the salmon skin-side down on the grill. Close the lid.
6. Cook for 10 minutes. Tip: Avoid opening the lid too often to maintain temperature.
7. Brush the remaining glaze over the salmon. Cook for another 5-7 minutes until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
8. Remove from grill. Let rest for 2 minutes before serving.

Outstandingly tender with a caramelized crust, this salmon pairs beautifully with a crisp salad or roasted veggies. Try drizzling extra glaze on top for an added punch of flavor.

Green Mountain Grill BBQ Ribs

Looking for a foolproof way to achieve fall-off-the-bone ribs? These Green Mountain Grill BBQ Ribs are your answer.

Ingredients

• 2 racks baby back ribs
• 1/4 cup yellow mustard (for binder)
• 1/2 cup brown sugar (packed)
• 1/4 cup paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp black pepper (freshly ground)
• 1 tbsp salt
• 1 cup apple cider vinegar (for spritzing)
• 1 cup your favorite BBQ sauce (for glazing)

Instructions

1. Preheat your Green Mountain Grill to 225°F using applewood pellets for a subtle smoky flavor.
2. Remove the membrane from the back of the ribs for better seasoning penetration.
3. Coat the ribs evenly with yellow mustard as a binder for the dry rub.
4. Mix brown sugar, paprika, garlic powder, onion powder, black pepper, and salt in a bowl to create the dry rub.
5. Apply the dry rub generously on both sides of the ribs, pressing gently to adhere.
6. Place the ribs on the grill, meat side up, and close the lid.
7. Spritz the ribs with apple cider vinegar every 45 minutes to keep them moist.
8. After 3 hours, check for doneness; the ribs should bend easily when lifted.
9. Brush the ribs with BBQ sauce during the last 30 minutes of cooking for a sticky glaze.
10. Remove the ribs from the grill and let them rest for 10 minutes before slicing.

Kick back and enjoy ribs that are smoky, tender, and packed with flavor. Serve them with a side of coleslaw and cornbread for a complete meal.

Grilled Peach Dessert on Green Mountain Grill

Bursting with summer sweetness, this grilled peach dessert is a simple yet stunning way to end any meal. Perfect for those warm evenings when the grill is already fired up.

Ingredients

• 4 ripe peaches, halved and pitted (firm but slightly soft to the touch)
• 2 tbsp unsalted butter, melted (or coconut oil for a vegan option)
• 1 tbsp honey (adjust to taste)
• 1/2 tsp cinnamon (optional for extra warmth)
• Vanilla ice cream, for serving (or whipped cream)

Instructions

1. Preheat your Green Mountain Grill to 350°F, ensuring it’s clean and ready for indirect grilling.
2. Brush the cut sides of the peach halves with melted butter, ensuring even coverage for caramelization.
3. Drizzle honey over the peaches and sprinkle with cinnamon if using, for added flavor.
4. Place the peaches cut side down on the grill grates. Close the lid and grill for 5 minutes.
5. Flip the peaches carefully using tongs. Grill for another 3-5 minutes until they’re tender and have grill marks.
6. Remove from the grill and let cool slightly before serving to avoid burning your mouth.

Grilled to perfection, these peaches are juicy with a smoky sweetness that pairs beautifully with cold vanilla ice cream. Try serving them atop a slice of pound cake for an extra indulgent treat.

Green Mountain Grill Turkey Breast

Elevate your grilling game with this succulent Green Mountain Grill Turkey Breast, perfect for any gathering or a hearty family meal.

Ingredients

• 1 whole turkey breast, 5-7 lbs (ensure it’s thawed if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp salt (adjust to taste)
• 1 tbsp black pepper (freshly ground preferred)
• 2 tsp garlic powder (for a robust flavor)
• 1 tsp paprika (adds a subtle smokiness)
• 1 cup chicken broth (for moisture during grilling)

Instructions

1. Preheat your Green Mountain Grill to 325°F using applewood pellets for a mild smoky flavor.
2. Pat the turkey breast dry with paper towels to ensure the skin crisps up nicely.
3. Rub the turkey breast evenly with olive oil, then season with salt, black pepper, garlic powder, and paprika.
4. Place the turkey breast on the grill, skin side up, and insert a meat thermometer into the thickest part.
5. Pour chicken broth into a drip pan placed under the grill grate to keep the turkey moist.
6. Close the grill lid and cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F.
7. Let the turkey rest for 10 minutes before slicing to allow juices to redistribute.

Now, the turkey breast emerges juicy with a perfectly crispy skin, infused with a hint of smokiness. Serve it sliced over a bed of wild rice or alongside roasted vegetables for a complete meal.

Spicy Grilled Shrimp on Green Mountain Grill

Spicy grilled shrimp on Green Mountain Grill brings a fiery kick to your backyard BBQ. Simple to prepare, these shrimp are perfect for a quick, flavorful meal.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, cut into wedges (for serving)

Instructions

1. Preheat Green Mountain Grill to 400°F.
2. In a bowl, mix shrimp with olive oil, chili powder, garlic powder, smoked paprika, salt, and black pepper. Tip: Let shrimp marinate for 10 minutes for deeper flavor.
3. Place shrimp on the grill in a single layer. Tip: Use a grill basket to prevent shrimp from falling through.
4. Grill for 2-3 minutes per side, until shrimp are pink and opaque. Tip: Avoid overcooking to keep shrimp juicy.
5. Remove shrimp from grill and serve immediately with lime wedges.

Outstandingly juicy with a smoky, spicy crust, these shrimp are a hit. Serve over a bed of cilantro lime rice for a complete meal.

Green Mountain Grill Smoked Mac and Cheese

A smoky twist on a classic comfort food, this Green Mountain Grill Smoked Mac and Cheese combines creamy textures with deep flavors. Perfect for gatherings or a hearty family dinner, it’s a dish that promises to impress with minimal fuss.

Ingredients

– 1 lb elbow macaroni (or any short pasta)
– 4 cups sharp cheddar cheese, shredded (pre-shredded works fine)
– 2 cups whole milk (for creamier texture)
– 1/2 cup unsalted butter (cut into cubes for easier melting)
– 1/4 cup all-purpose flour (for thickening the sauce)
– 1 tsp smoked paprika (adds depth)
– 1/2 tsp garlic powder (adjust to taste)
– Salt and pepper to taste (start with 1/2 tsp each)
– 1 cup panko breadcrumbs (for a crispy topping)
– 2 tbsp olive oil (or any neutral oil for breadcrumbs)

Instructions

1. Preheat your Green Mountain Grill to 225°F, aiming for indirect heat.
2. Cook macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan over medium heat, melt butter, then whisk in flour to create a roux. Cook for 2 minutes until golden.
4. Gradually add milk, whisking constantly to prevent lumps. Bring to a simmer.
5. Reduce heat to low, then stir in cheddar cheese until fully melted and smooth.
6. Season sauce with smoked paprika, garlic powder, salt, and pepper.
7. Combine cooked macaroni with cheese sauce, mixing well to coat every piece.
8. Transfer mixture to a grill-safe dish. Sprinkle panko breadcrumbs evenly over the top and drizzle with olive oil.
9. Smoke on the grill for 1 hour, uncovered, to infuse smoky flavor and crisp the topping.
10. Check at 45 minutes; if topping isn’t golden, increase heat slightly for the last 15 minutes.
Just out of the grill, this mac and cheese boasts a perfect balance of creamy interior and crunchy top. Serve it straight from the dish for a rustic presentation or pair with a light salad to cut through the richness.

Grilled Corn on the Cob with Herb Butter on Green Mountain Grill

Just in time for summer, grilled corn on the cob with herb butter is a must-try. This recipe brings out the natural sweetness of corn with a smoky char.

Ingredients

• 4 ears of corn, husks removed
• 1/2 cup unsalted butter, softened (use high-quality for best flavor)
• 2 tbsp fresh parsley, finely chopped (or substitute with cilantro for a different flavor profile)
• 1 tbsp fresh chives, finely chopped
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your Green Mountain Grill to 400°F for direct grilling.
2. In a small bowl, mix softened butter, parsley, chives, garlic powder, salt, and pepper until well combined. Tip: Let the herb butter sit at room temperature for 30 minutes to enhance flavors.
3. Place corn directly on the grill grate. Grill for 10-15 minutes, turning every 3-4 minutes, until kernels are tender and slightly charred. Tip: Look for a bright yellow color with dark grill marks for perfect doneness.
4. Remove corn from the grill and immediately brush with herb butter while still hot. Tip: Use a basting brush for even application.

Kernels burst with juicy sweetness, complemented by the creamy, aromatic herb butter. Serve alongside grilled meats or enjoy as a standalone treat with extra butter on the side.

Green Mountain Grill Pork Chops

Here’s how to make Green Mountain Grill Pork Chops that are juicy and full of flavor. Heat your grill to the right temp, and you’re halfway there.

Ingredients

• 4 bone-in pork chops, 1 inch thick
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• Salt and pepper, adjust to taste

Instructions

1. Preheat your Green Mountain Grill to 375°F. This ensures even cooking.
2. Brush both sides of the pork chops with olive oil. This helps the seasoning stick.
3. Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl.
4. Rub the seasoning mix evenly over both sides of each pork chop.
5. Place the pork chops on the grill. Close the lid.
6. Grill for 6 minutes. Then flip each chop.
7. Grill for another 6 minutes. Use a meat thermometer to check for 145°F internally.
8. Remove from grill. Let rest for 3 minutes before serving.

Velvety texture meets smoky flavor in these chops. Serve with a side of grilled veggies for a complete meal.

Grilled Portobello Mushrooms on Green Mountain Grill

You’ll love these Grilled Portobello Mushrooms for their meaty texture and smoky flavor, perfect for a quick vegetarian meal or a hearty side.

Ingredients

• 4 large Portobello mushrooms (stems removed, gills scraped)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp balsamic vinegar
• 2 cloves garlic (minced)
• 1 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat your Green Mountain Grill to 400°F, ensuring it’s clean and ready for grilling.
2. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, smoked paprika, salt, and black pepper.
3. Brush both sides of each Portobello mushroom with the marinade, ensuring they’re evenly coated.
4. Place the mushrooms on the grill, gill side down, and cook for 5 minutes. Tip: Avoid moving them to get perfect grill marks.
5. Flip the mushrooms and cook for another 4-5 minutes until they’re tender and juicy. Tip: Use a meat thermometer to ensure they reach an internal temperature of 160°F.
6. Remove from the grill and let them rest for 2 minutes before serving. Tip: This allows the juices to redistribute.

The mushrooms will be juicy with a slightly charred exterior, offering a smoky depth from the paprika. Serve them on a toasted bun with avocado and arugula for a gourmet burger alternative.

Green Mountain Grill Beef Tenderloin

You’ll love this Green Mountain Grill Beef Tenderloin for its simplicity and rich flavors. Perfect for a weekend feast or a special occasion.

Ingredients

– 2 lbs beef tenderloin (trimmed and tied)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp kosher salt (adjust to taste)
– 1 tsp black pepper (freshly ground)
– 2 cloves garlic (minced)
– 1 tbsp rosemary (fresh, chopped)

Instructions

1. Preheat your Green Mountain Grill to 225°F for indirect cooking.
2. Rub the beef tenderloin evenly with olive oil.
3. Season all sides with kosher salt, black pepper, minced garlic, and chopped rosemary.
4. Place the tenderloin on the grill grate, ensuring it’s not over direct heat.
5. Close the lid and cook for 1.5 hours, or until the internal temperature reaches 135°F for medium-rare.
6. Remove the tenderloin from the grill and let it rest for 10 minutes before slicing.

Pair this tender, juicy beef tenderloin with a bold red wine or a creamy horseradish sauce. The smoky aroma from the grill enhances its natural flavors, making it a standout dish.

Grilled Pineapple Slices on Green Mountain Grill

Zesty and sweet, grilled pineapple slices bring a tropical twist to your backyard BBQ. Perfect for summer gatherings, this recipe is simple yet impressive.

Ingredients

• 1 whole pineapple, peeled and sliced into 1/2-inch rings (core removed for easier eating)
• 2 tbsp honey (for a vegan option, use agave syrup)
• 1 tbsp melted butter (or coconut oil for dairy-free)
• 1/2 tsp cinnamon (adjust to taste)

Instructions

1. Preheat your Green Mountain Grill to 350°F, ensuring it’s clean and ready for grilling.
2. In a small bowl, mix honey, melted butter, and cinnamon until well combined. Brush both sides of each pineapple slice with the mixture.
3. Place pineapple slices directly on the grill grate. Grill for 3-4 minutes per side, or until grill marks appear and the pineapple is caramelized.
4. Remove from grill and let cool for a minute before serving. This allows the juices to settle, enhancing the flavor.

Here’s how to enjoy them: Serve warm as a side dish, atop vanilla ice cream for dessert, or chopped into a fresh salsa. The caramelized edges offer a smoky sweetness, contrasting beautifully with the juicy, tender interior.

Green Mountain Grill Lamb Chops

Outstanding for a quick yet impressive meal, these Green Mountain Grill Lamb Chops bring smoky flavors to your table with minimal fuss. Perfect for weeknights or entertaining, they’re a surefire hit.

Ingredients

– 8 lamb chops (1 inch thick, for even cooking)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp garlic powder (adjust to taste)
– 1 tbsp rosemary (fresh, finely chopped)
– Salt and pepper (to season)
– 1/2 cup apple juice (for basting, adds sweetness)

Instructions

1. Preheat your Green Mountain Grill to 375°F, ensuring it’s clean for optimal smoke flavor.
2. While the grill heats, pat lamb chops dry with paper towels to ensure a good sear.
3. Brush both sides of each chop lightly with olive oil, then season evenly with garlic powder, rosemary, salt, and pepper.
4. Place chops on the grill. Close the lid and cook for 3 minutes per side for medium-rare, or until internal temperature reaches 145°F.
5. Baste chops with apple juice halfway through cooking to add moisture and a hint of sweetness.
6. Remove chops from the grill and let rest for 5 minutes before serving to allow juices to redistribute.

The lamb chops emerge juicy with a perfect char, the rosemary and garlic melding beautifully with the smoky undertones. Serve atop a bed of quinoa or with a side of grilled vegetables for a complete meal.

Grilled Apple Crisp on Green Mountain Grill

Perfect for late summer evenings, this Grilled Apple Crisp brings a smoky twist to the classic dessert. Pair it with vanilla ice cream for a delightful contrast.

Ingredients

• 4 large apples, peeled and sliced (use a mix of sweet and tart for balance)
• 1/2 cup all-purpose flour (for a gluten-free option, use almond flour)
• 1/2 cup rolled oats (old-fashioned or quick-cooking both work)
• 1/2 cup brown sugar (packed, light or dark according to preference)
• 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 tsp cinnamon (adjust to taste)
• 1/4 tsp nutmeg (freshly grated for best flavor)
• Pinch of salt (enhances all the flavors)

Instructions

1. Preheat your Green Mountain Grill to 350°F, setting it up for indirect grilling.
2. In a large bowl, toss the apple slices with cinnamon and nutmeg until evenly coated.
3. Transfer the apples to a cast iron skillet or grill-safe baking dish, spreading them out evenly.
4. In the same bowl, mix flour, oats, brown sugar, and salt. Stir in melted butter until the mixture resembles coarse crumbs.
5. Sprinkle the topping over the apples, covering them completely.
6. Place the skillet on the grill, close the lid, and bake for 25-30 minutes, or until the topping is golden and the apples are bubbly.
7. Check halfway through; if the topping is browning too quickly, loosely tent with foil.
8. Let it rest for 5 minutes before serving to allow the juices to thicken slightly.

Smoky undertones from the grill elevate the crisp’s traditional flavors. Serve warm with a scoop of ice cream or a dollop of whipped cream for added indulgence.

Conclusion

Feasting on these 17 Delicious Green Mountain Grill Recipes promises year-round flavor and fun for every home cook. Whether you’re grilling up a storm or savoring seasonal specialties, there’s something here to delight. Don’t just take our word for it—fire up your grill, try these recipes, and share your favorites in the comments. Loved what you made? Pin this article to spread the grill love on Pinterest!

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