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You’ll be the hit of the party with these delicious dishes for the grill

Now that you've got your new gas grill, use these recipes to create a summertime feast. Just add the right company and some tasty drinks—see our latest reports on wine and blenders that can whip up margaritas and other invigorating concoctions—and you'll be on your way to creating memorable moments in your backyard.

The first two recipes below were created in the Consumer Reports test kitchen by a Culinary Institute of America graduate. If you've never considered making pizzas on a grill, now's the time to add them to your outdoor-cooking repertoire. Next up are our delectable barbecue sauce and tasty Argentinean Short Ribs, courtesy of renowned grilling expert Steven Raichlen, cookbook author and host of "Barbecue University" on PBS. You'll also find tips on grilling the perfect steak, from another Consumer Reports staff member who's also a Culinary Institute of America alum.

Grilled corn on the cob

Grilled corn on the cob

Prep time: 5 minutes. Total time: 20 minutes.
Makes: 6 to 8 servings.

•

6 to 8 ears of corn, in their husk

Preheat grill for 15 to 20 minutes on medium-high with the lid closed.

Remove the first few layers of the husk, leaving a few layers to protect the corn. (Be sure that none of the silk is exposed or it could catch fire.)

Place the corn on heated grill and turn every 3 to 5 minutes for 15 minutes.

Remove from heat and serve immediately or keep warm.

Grilled pizza fresca

Grilled pizza fresca

(Recipe developed in Consumer Reports' test kitchen.)
Prep time: 25 minutes. Total time: 3 hours.
Makes: 4 personal pizzas.

For the dough:

•	1 package active dry yeast	•	1 1/4 cups warm water
•	2 cups bread flour	•	1 cup all-purpose flour
•	1 tablespoon sugar	•	1 tablespoon salt
•	2 tablespoons olive oil

For the topping:

•	Olive oil, salt and pepper to taste	•	8 ounces fresh mozzarella, thinly sliced
•	1 green pepper, sliced	•	1 small can sliced black olives
•	3 to 4 medium-sized vine-ripened tomatoes, sliced	•	15 large garlic cloves, peeled and chopped
•	16 leaves of fresh basil, torn

In the bowl of a stand mixer, let the yeast dissolve in the warm water, about 2 to 3 minutes. Add all the remaining dough ingredients. Using a dough hook, mix on low until all ingredients just come together, and then mix on high for another 5 minutes, or until dough is smooth and elastic and pulls away from the sides of the bowl.

Shape the dough into a round ball and place in an oiled bowl. Cover with a clean, damp towel and set in a warm place to proof for about 2 hours or until doubled in size.

While the dough is rising, sauté the garlic in 2 to 3 tablespoons of olive oil and salt and pepper to taste on medium heat for about 5 minutes, or until soft and golden. Set aside with the rest of the pizza toppings.

Preheat your gas grill to medium heat with the lid down.

Punch down and divide the dough into four equal portions. Shape each portion into a round, and working from the center, flatten into a disk about 7 1/2 inches in diameter.

Using a fork, pierce the dough all over. (This will allow steam to release, which creates a crispy crust.) Lightly brush olive oil on one side of each piece and place on the grill.

Grill for about 1 to 2 minutes or until grill marks have appeared on the bottom.

Oil the top and flip the pizza, using a spatula. Add toppings and grill an additional 2 minutes with the lid down. Top with a drizzle of olive oil and salt and pepper to taste.

Other topping suggestions:

Cheeses: chevre (goat), feta, fontina, gorgonzola

Fresh herbs: cilantro, oregano, parsley, rosemary

Meats and seafood: cooked chicken or shrimp, pepperoni, salami

Vegetables: arugula, mushrooms, onions, spinach, zucchini

Citrus-grilled chicken with rosemary

Citrus-grilled chicken with rosemary

(Recipe developed in Consumer Reports' test kitchen.)
Prep time: 20 minutes (plus time for marinating; see below).
Makes: 4 breasts.

•	1/4 cup lime juice, freshly squeezed (about 2 limes)	•	1/3 cup lemon juice, freshly squeezed (about 2 lemons)
•	1/3 cup orange juice, freshly squeezed (about 1 large orange)	•	2 to 3 sprigs fresh rosemary, leaves chopped
•	5 cloves garlic, peeled and chopped	•	1/3 cup extra virgin olive oil
•	Salt and pepper to taste

4 boneless skinless chicken breasts, split evenly (use a meat pounder to ensure even thickness, if desired)

Combine all the ingredients except the chicken in a large, nonreactive bowl; mix well. Add the chicken to the bowl, cover tightly with plastic wrap, and refrigerate.

Allow chicken to marinate at least 2 hours but no more than 4 hours. (You could marinate the chicken for up to 24 hours; note that the acids in the marinade will break down the proteins in the chicken, compromising its texture.)

Preheat your grill with burners on high with the lid closed for 15 minutes. When the grill is preheated, reduce burners to low.

Place the breasts at an angle on grill and close the lid. After about 5 minutes, give the chicken a quarter turn, close lid again, and let the chicken cook about another 5 minutes.

Flip the chicken over and repeat Step 4.

Grill until an inserted meat thermometer into the thickest part of the breast reads at least 165° F. Remove the chicken from grill.

Let the meat rest 5 minutes to redistribute its juices before serving.

Consumer Reports’ barbecue sauce

Consumer Reports barbecue sauce

Total time: about 30 minutes.
Makes: About 2 cups.

•	1 teaspoon crushed garlic (2 to 3 cloves)	•	3/4 cup white vinegar
•	1 6-ounce can tomato paste	•	1/4 cup dark molasses
•	1/4 cup light molasses	•	1/4 cup water
•	2 tablespoons orange marmalade	•	1 1/2 teaspoons salt
•	1/2 teaspoon ground black pepper	•	1/2 teaspoon ground ginger
•	1/2 teaspoon ground mustard	•	1/4 teaspoon ground allspice
•	1/4 teaspoon celery seed	•	1/4 teaspoon dried thyme leaves
•	1/8 teaspoon cayenne pepper	•	1 small bay leaf
•	1 tablespoon liquid smoke

In a medium-sized saucepan, combine all ingredients except the liquid smoke.

Bring to a boil. Reduce the heat and simmer gently, uncovered, for 20 minutes, stirring occasionally.

Remove from the heat. Add the liquid smoke. Stir.

Note: You can customize the sauce to your liking. If you prefer a spicy sauce, add more cayenne. If you want a sweeter sauce, add more molasses. And if you don't have an ingredient on hand, substitute something else, such as a few tablespoons of orange rind for the marmalade.

Argentinean short ribs with two chimichurris

Argentinean short ribs with two chimichurris

Prep time: About 10 minutes. Total time: About 45 minutes.
Makes: 4 servings.

The perfect ribs for steak fanatics, tira de asado are short ribs cut in long strips that literally hang off the plate. You'll find these unusual ribs at Argentinean steak houses, where butchers cut beef short ribs crosswise on band saws into thin "steaks." Once available only in South America, Argentinean short ribs are turning up at Latin-themed steak houses and multiethnic food markets all across America, says Raichlen. The traditional accompaniment is chimichurri, an herb, oil, and vinegar based "steak sauce," but just what passes for chimichurri depends on where you're dining. In the pampas (grasslands) of Argentina, it's a simple affair—some salt, hot pepper flakes, and dried oregano moistened with vinegar and vegetable oil. In the cities, it might be a lush, emerald-green pestolike puree of fresh garlic, flat-leaf parsley, wine vinegar, and extra-virgin olive oil. These ribs feature the best of both: The spartan gaucho mixture is used to season the ribs, while the fresh herb chimichurri is served as a sauce.

•	1 tablespoon coarse salt (kosher or sea)	•	1 tablespoon dried oregano
•	1 teaspoon freshly ground black pepper	•	1 teaspoon hot red pepper flakes
•	2 cloves garlic, minced	•	1 to 2 tablespoons olive oil
•	Chimichurri sauce (recipe follows)	•	About 3 pounds bone-in beef short ribs, cut crosswise into long 1/2-inch-wide strips

To make the chimichurri rub, place the salt, oregano, black pepper, hot pepper flakes, and garlic in a small bowl and stir to mix.

Place the short ribs in a baking dish. Sprinkle the chimichurri rub on both sides of the ribs, rubbing it onto the meat. Lightly drizzle olive oil over the ribs on both sides, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them.

Set up the grill for direct grilling and preheat to high; use the Mississippi test to check the heat (see Determine how hot your grill is).

Make the chimichurri sauce and set it aside.

When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and cook until sizzling and darkly browned on the outside and cooked to taste, 3 to 5 minutes per side for medium.

Transfer the ribs to a platter or plates and let rest for a couple of minutes. Serve the ribs with the Chimichurri sauce spooned over them or on the side.

Chimichurri sauce

Chimichurri sauce

Prep time: About 10 minutes.
Makes 2 cups.

In a marked demonstration of human ingenuity, fresh herb chimichurri contains both a breath polluter (raw garlic) and a natural mouthwash (parsley). The net effect is the gutsy flavor of garlic without the price to pay at the moment of the goodnight kiss. A lot of ink has been spilled on the etymological origins of this curiously named sauce. The prevailing story centers on a British bartender working in Buenos Aires named Jimmy and his favorite seasoning, curry powder. By this reasoning, "Jimmy's curry" became chimichurri. There are two problems here: Curry powder is not an ingredient used in Argentinean cooking. And why would Argentina's national condiment come from an Englishman? Whatever its origins, the assertive blend makes a terrific sauce for beef ribs.

•	3 tablespoons minced onion	•	8 cloves of garlic, peeled
•	1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried	•	5 tablespoons distilled white vinegar or more to taste
•	5 tablespoons water	•	1 teaspoon coarse salt (kosher or sea)
•	1/2 teaspoon freshly ground black pepper	•	1/2 to 1 teaspoon hot pepper flakes to taste
•	1/2 teaspoon dried oregano	•	1 cup extra virgin olive oil
•	1/2 teaspoon freshly ground black pepper	•	1 cup extra virgin olive oil

Finely chop the parsley and garlic in a food processor.

Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved.

Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse.

Correct the seasoning, adding salt or vinegar to taste.

Lime-and-tequila-marinated flank steak

Lime-and-tequila-marinated flank steak

(Recipe developed in Consumer Reports' test kitchen.)
Prep time: 5 minutes. Total time: Several hours, depending on marinating time.
Makes: 6 to 8 servings.

•	3-pound flank steak	•	1/4 cup rice vinegar
•	1/4 cup tequila	•	2/3 cup fresh lime juice (about 3 to 4 medium to large limes)
•	2/3 cup olive oil	•	1 tablespoon chopped garlic
•	Salt and pepper to taste

Place steak in a deep dish.

Mix vinegar, tequila, lime juice, olive oil, garlic, and salt and pepper in a small bowl; pour over steak.

Cover and marinate in the refrigerator for several hours.

When ready to cook, preheat grill on medium for 15 to 20 minutes with the lid closed.

Cook the steak approximately 2 minutes, rotate a quarter turn, and cook 2 more minutes. Flip and repeat until done (145°F for medium-rare on a meat thermometer; 160°F for medium). Brush with marinade after each turn except the last.

Let the steak rest for 5 to 7 minutes before serving. Cut into thin slices across the grain for tenderness.

How to cook the perfect steak

Illustration of a steak branded with a #1

Illustration by Peter Hoey

Besides studying at the Culinary Institute of America, John Macchia, an assistant project leader in the Technical Division of Consumer Reports, has grilled hundreds of steaks in his eight years of testing grills for this magazine. Follow his grilling tips so your steaks are seared on the outside and tender and juicy inside:

Use fresh beef that you've just bought or have refrigerated for up to three days. Do not use meat that has been frozen.
Preheat your gas grill on high for at least 10 minutes. Clean and oil the grates. Remember to keep the lid closed during preheating and as you cook.
Trim excess fat from the steak. Then season the meat with freshly ground pepper and kosher or coarse salt, using a little more salt than usual since some will drip off during cooking.
To get steakhouse-quality grill marks, place one end of the steak diagonal to the grates facing left (pointing to 10 o'clock). Then, without flipping the steak, move the end so that it now faces right (pointing to 2 o'clock). Flip the steak and repeat the previous two steps.
Grill a boneless steak, such as rib-eye or sirloin, 1 to 1 1/2 inches thick, for 90 seconds for each step if you prefer rare meat. Grill a bone-in steak, like a porterhouse, for 2 minutes per step for rare. Add 30 seconds per step for medium-rare. Cook for 3 minutes per step for medium-well. Remove the steak from the grill.
A meat thermometer should register 145º F for medium-rare, 160º F for medium, and 165º F for medium-well, according to the U.S. Department of Agriculture.

Vegetable skewers with garlic-and-fennel-seed marinade

Vegetable skewers with garlic-and-fennel-seed marinade

(Recipe developed in Consumer Reports' test kitchen.)
Prep time: 25-30 minutes. Total time: 40-45 minutes.
Makes: 6 to 8 servings.

For the skewers:

•	2 to 3 summer squash or zucchini	•	2 to 3 small to medium eggplants
•	1 pint small cherry tomatoes	•	1 pint small white mushrooms, stems removed
•	6 to 8 long metal skewers

For the marinade:

•	1/4 cup soy sauce	•	1/4 cup lemon juice
•	2/3 cup olive oil	•	1 tablespoon chopped garlic
•	1/2 teaspoon whole fennel seeds	•	Salt and pepper to taste

Cut vegetables into half-inch cubes (leave cherry tomatoes and mushroom caps whole) and thread on the skewers. Use two pieces of each vegetable per skewer.

Arrange skewers in one layer in a deep dish.

Mix the marinade in a bowl; pour over vegetables and let marinate for no more than 15 to 20 minutes.

Place skewers on a medium-hot grill and close the lid. Cook skewers about 1 minute, then rotate each a quarter turn, and cook 1 minute more. Flip skewers and repeat until done. Brush with marinade after each turn.
Place skewers on a medium-hot grill and close the lid. Cook skewers about 1 minute, then rotate each a quarter turn, and cook 1 minute more. Flip skewers and repeat until done. Brush with marinade after each turn.

Grilled summer fruit

Grilled summer fruit

(Recipe developed in Consumer Reports' test kitchen.)
Prep time: 5 minutes. Total time: 10-15 minutes.
Makes: 6 to 8 servings.

•	1 pineapple or 3 to 4 medium peaches		•	Vanilla ice cream
•	Fresh strawberries, raspberries, or blueberries

Peel and core the pineapple and cut into 1-inch slices. If using peaches, cut them in half and remove pits but don’t peel.

On medium-hot grill, cook pineapple 2 minutes per side; cook peaches skin-side up for 4 minutes, flip and cook 3 or 4 more minutes.

Serve with ice cream and berries.

Determine how hot your grill is

HOW HOT IS YOUR GRILL?

If your grill has a built-in thermometer, you can use it to determine the temperature of your grill. But, says Raichlen, the readings of those thermometers can be approximate. Another way to gauge the heat with or without a built-in thermometer is what Raichlen calls the Mississippi test. Hold your hand (with your palm facing down) about four inches above the hot grill grate and start counting, "One Mississippi, two Mississippi ... "

When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away. When the fire is low, you'll be able to count to as many as 12 Mississippis.

It goes without saying that you need to be extremely careful during this procedure. Never allow your children to try this test. And if the fire feels too hot, don't continue to count with your hand over the grill. Simply put, be smart.

Here's a breakdown of the Mississippi count for the various heat levels.

Heat	Temperature (°F)	Count (Mississippis)
High	450 to 650	2 to 3
Medium-high	400	4
Medium	325 to 350	5 to 6
Medium-low	300	7 to 8
Low	225 to 250	9 to 12

Direct vs. Indirect Grilling

The first step towards achieving master grillsmanship is to understand the difference between direct grilling, indirect grilling, and smoking.

Direct grilling:

This is what most of the world means when it talks of grilling: the food is placed and cooked directly over the fire. Direct grilling is a high heat method used to cook relatively small or thin pieces of food quickly. Typical foods that are direct grilled include steaks, chops, chicken breasts, fish fillets, vegetables, and bread.

How to set up your grill for direct grilling:

There are two ways to set up your grill for direct grilling. In the first, the coals are spread in an even layer to make a single zone fire over which the food will be grilled. (On a gas grill, you’d simply light the appropriate burner.) This method is fine for cooking a small amount of food, say a steak or chicken breasts for one or two.

You’ll get better heat control if you build a three zone fire, consisting of a hot zone, medium zone, and cool or “safety” zone. On a charcoal grill, rake half the coals into a double layer over one third of the fire box (the bottom of the grill). Rake the remainder into a single layer in the center. Leave the remaining third of the firebox without coals. Use the hot (double coal) zone for searing, the medium (single coal) zone for cooking, and the cool zone for warming or as a safety zone if the food starts to burn.

To set up a gas grill for three zone grilling, on a two burner gas grill, set one burner on high and one burner on medium, using the warming rack as your safety zone. On a three or four burner gas grill, set one burner on high, one or two burners on medium, and leave the last burner off.

Indirect grilling:

Indirect grilling is designed to cook larger or tougher foods that would burn if direct grilled. As the name suggests, the food is placed next to, not directly over the fire. The grill lid is closed to hold in the heat, turning the grill into a sort of outdoor oven. Indirect grilling is used to cook large pieces of meat, like pork shoulders and whole chickens. It’s also used to cook tough cuts of meat, like brisket and ribs, that require long, slow cooking at a low or moderate heat. Indirect grilling allows you to work over a more moderate temperature (275 to 350 degrees) and makes it easy to introduce the flavor of wood smoke. This is the method used to cook ribs, pork shoulders, briskets, whole chickens and turkeys, and other large pieces of food.

How to set up your grill for indirect grilling:

To indirect grill on a charcoal grill, light the charcoal in a chimney starter (see below), with an electric starter, or with lighter fluid. When the coals glow red, dump or rake them in two piles at opposite sides of the grill. (Some grills come with special side baskets for this purpose.) Place a foil drip pan in the center of the grill, between the mounds of embers. Place the grate on the grill and cook the chicken in the center of the grate over the drip pan. If using wood chips for smoking (see below), toss 1/2 cup soaked wood chips on each pile of coals to generate smoke. Keep the grill covered, adjusting the top and bottom vents to obtain the desired temperature (usually medium, 350 degrees). Add 12 fresh charcoals or a corresponding amount of lump charcoal after 1 hour. Leave the grill uncovered for a few minutes until the coals ignite.

Always open the lid before lighting a gas grill.

To indirect grill on a gas grill, if you have a two burner gas grill, light one side on high and cook the food on the other. If you have a three burner gas grill, light the front and rear or outside burners and cook the food in the center. If you have a four burner gas grill, light the outside burners and cook the food in the center. Adjust the burner knobs to obtain the desired heat.

Note: make sure you have at least 1/3 of a tank of gas before you start grilling. It’s a good idea to have an extra full tank as a spare.

Lump charcoal

Charcoal briquettes

A word about charcoal:

For charcoal grilling I prefer natural lump charcoal-made from pure wood and recognizable by its irregular shaped chunks-to briquettes. This is a natural product, containing no additives or fillers. Look for it at grill shops and natural foods stores

Of course, the vast majority of Americans use charcoal briquettes, which in addition to raw wood, often contain furniture scraps, coal dust, borax, and petroleum binders. This may sound off-putting—it is off-putting—and partially lit briquettes give off a strong acrid smoke flavor. The truth is that if you let the briquettes burn down to glowing coals, these impurities burn off and the food will taste pretty much the same as when cooked over lump charcoal. I prefer lump charcoal and use it whenever I can. But I also want to go on record reporting that most of the competition barbecue champs use briquettes.