21 BBQ Dishes That Made the Whole Block Know Something Good Was Happening Next Door

Smoke drifting over a fence is often enough to announce that a serious backyard meal is underway. These 21 BBQ dishes cover steaks, ribs, burgers, sausage, chicken, lamb, pork, wings, fruit-and-vegetable skewers, and a grilled sandwich. Some rely on quick direct heat, while others use marinating, smoking, or two-zone grilling for deeper flavor and steady cooking. Use the collection for block parties, weekend cookouts, and dinners that draw everyone toward the grill.

Reverse Seared Smoked Steaks with Smoked Garlic Butter

Smoked garlic butter melts over Reverse Seared Smoked Steaks with Smoked Garlic Butter after the beef develops a caramelized skillet crust. Four one-inch steaks make four servings in 1 hour 5 minutes with Montreal seasoning, parsley, chipotle powder, garlic, and butter. The steaks smoke at 180°F until they reach about 125°F, then sear for one minute per side. Rest the meat before adding chilled butter coins so they soften across the hot surface.
Get the Recipe: Reverse Seared Smoked Steaks with Smoked Garlic Butter

Grilled Sausage & Peppers

Coiled sausage gives Grilled Sausage & Peppers a different shape from standard links, with onions, green pepper, red or orange pepper, and whole-grain mustard. Two Barese sausage coils make two servings in 20 minutes. The sausage grills for five to six minutes per side before the vegetables soften and the buns toast for two to three minutes. Remove the wooden skewers, place each coil in a bun, and pile the seasoned peppers and onions on top.
Get the Recipe: Grilled Sausage & Peppers

Korean Galbi Ribs

Pear in the marinade helps Korean Galbi Ribs soften while soy sauce, brown sugar, mirin, garlic, onion, and sesame oil season the thin beef. Four to five pounds of short ribs make four servings after at least four hours of marinating. The flanken-cut pieces grill over medium-high heat for three to four minutes per side. Rest them briefly, then serve with rice, cucumber salad, kimchi, or other small sides.
Get the Recipe: Korean Galbi Ribs

Grilled Mango-Chipotle Chicken Wings

Mango glaze balances Grilled Mango-Chipotle Chicken Wings with brown sugar, chipotle powder, smoked paprika, mustard powder, and apple cider. Two pounds of wings make six servings in 40 minutes, plus one to two hours for marinating. The mango halves grill for three to four minutes per side, while the wings cook for about 20 to 25 minutes. Blend the fruit into sauce and spoon it over the wings with extra on the side.
Get the Recipe: Grilled Mango-Chipotle Chicken Wings

Grilled Steak and Veggie Skewers

Sirloin cubes make Grilled Steak and Veggie Skewers substantial, while zucchini ribbons and whole cherry tomatoes keep the skewers colorful. One and a half pounds of beef make about 12 skewers and six servings in 2 hours 30 minutes. The steak marinates with soy sauce, Worcestershire sauce, Dijon, garlic, sugar, paprika, and oil before grilling. Cook the skewers for three minutes per side, rest them briefly, and serve with rice, flatbread, or dipping sauce.
Get the Recipe: Grilled Steak and Veggie Skewers

Grilled Dijon Rosemary Chicken Thighs

Mustard glaze gives Grilled Dijon Rosemary Chicken Thighs tang, fresh herb flavor, and a light honey finish without burning over direct flame. One pound of boneless thighs makes four servings in 25 minutes. The chicken grills for about four minutes on the first side and six minutes on the second before moving to indirect heat. Brush on the rosemary-Dijon mixture near the end, grill for two more minutes, and rest for five minutes.
Get the Recipe: Grilled Dijon Rosemary Chicken Thighs

Grilled Mediterranean Lamb Chops

Lamb loin chops make Grilled Mediterranean Lamb Chops a rich plate with parsley, oregano, shallot, garlic, vinegar, honey, and olive oil. Two pounds of lamb make four servings in 25 minutes after at least 20 minutes of marinating. The chops sear for three to four minutes per side and finish at about 140°F. Top them with a mixture of olives, pine nuts, parsley, capers, olive oil, and lemon zest before serving.
Get the Recipe: Grilled Mediterranean Lamb Chops

Grilled Chicken Wings

Two-zone heat keeps Grilled Chicken Wings cooking steadily before the skin finishes over the hotter side of the grill. Two pounds of wings make six servings in 50 minutes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. The wings cook for 20 minutes over indirect heat, then another 10 to 15 minutes after flipping. Move them to direct heat for three to five minutes and serve immediately with dipping sauce.
Get the Recipe: Grilled Chicken Wings

Grilled Teriyaki Mango Skewers

Caramelized fruit makes Grilled Teriyaki Mango Skewers stand out with red onion, zucchini, orange pepper, red pepper, and homemade sauce. Three honey mangos make four servings in 40 minutes. Soy sauce, maple syrup, rice vinegar, cornstarch, and water cook into a glossy teriyaki mixture before the skewers reach the grill. Brush both sides with sauce, grill for six to 10 minutes per side, and serve over rice or quinoa.
Get the Recipe: Grilled Teriyaki Mango Skewers

Grilled Bruschetta Chicken

Tomato topping gives Grilled Bruschetta Chicken a fresh finish with basil, shallot, garlic, sun-dried tomatoes, mozzarella, Parmesan, and balsamic syrup. Four chicken breasts make four servings in 25 minutes, plus four to six hours for marinating. The chicken sears over high heat for two to three minutes per side, then finishes over medium heat. Add mozzarella while warm and spoon the bruschetta mixture over each portion shortly before serving.
Get the Recipe: Grilled Bruschetta Chicken

Grilled Steaks with Cowboy Butter

Compound butter brings Grilled Steaks with Cowboy Butter garlic, parsley, chives, smoked paprika, chipotle powder, Dijon, and black pepper. Four steaks make four servings in 52 minutes. The butter is shaped into a cylinder and chilled while the steaks come closer to room temperature and the grill preheats. Cook the beef to the preferred doneness, rest it for five to 10 minutes, and place a butter slice over each steak.
Get the Recipe: Grilled Steaks with Cowboy Butter

Grilled Chicken Drumsticks

Drumsticks take on smoky seasoning and a sticky finish in Grilled Chicken Drumsticks without letting the barbecue sauce scorch. Two pounds of chicken make four servings in 50 minutes. The pieces cook over indirect heat for 25 to 35 minutes total, then move to direct heat for three to five minutes. Brush on the sauce only during the final one to two minutes, then serve with slaw, corn, potato salad, or beans.
Get the Recipe: Grilled Chicken Drumsticks

Grilled Ribs on a Charcoal Grill

Charcoal heat gives Grilled Ribs on a Charcoal Grill caramelized edges beneath a brown sugar, smoked paprika, garlic, salt, and pepper rub. One rack makes four servings in 1 hour 40 minutes. The ribs cook bone-side down over indirect heat for 1 hour 10 minutes to 1 hour 30 minutes before moving over direct heat. Add barbecue sauce only during the final three minutes, rest the rack, and slice between the bones.
Get the Recipe: Grilled Ribs on a Charcoal Grill

Grilled Chicken Caprese Sandwich

Pesto mayonnaise ties Grilled Chicken Caprese Sandwich together with fresh mozzarella, tomato, lettuce, chicken, and toasted bakery buns. Two grilled chicken breasts make two sandwiches in 10 minutes once the chicken is ready. The sauce needs only basil pesto and mayonnaise, while the remaining ingredients are layered directly onto the split buns. Serve the sandwiches warm or cold with corn, potato salad, grilled vegetables, or a crisp side.
Get the Recipe: Grilled Chicken Caprese Sandwich

Easy Grilled Beef Burgers

Barbecue sauce seasons Easy Grilled Beef Burgers along with salt, pepper, garlic powder, and onion powder. Twenty-four ounces of ground beef make eight burgers in 27 minutes. The patties cook over direct heat for three to four minutes per side, with cheese added during the final minute and buns toasted briefly. Add lettuce, tomato, onion, and pickles, then serve the burgers with fries, slaw, grilled corn, or baked beans.
Get the Recipe: Easy Grilled Beef Burgers

Grilled Chicken Wings with Buffalo Sauce

Buffalo sauce coats Grilled Chicken Wings with Buffalo Sauce after the meat cooks over a grill heated to about 400°F. One and a half pounds of wings make four servings in 20 minutes. Frank’s RedHot, butter, vinegar, Worcestershire sauce, cayenne, and garlic powder simmer together for two minutes before being cooled and reheated. Grill the wings for two to three minutes per side, toss them in sauce, and add celery, carrots, and blue cheese.
Get the Recipe: Grilled Chicken Wings with Buffalo Sauce

Grilled Beef Finger Meat

Rib meat gives Grilled Beef Finger Meat a rich beef flavor with only Montreal steak seasoning needed after trimming. Two pounds of finger meat make four servings in 20 minutes. The strips cook over medium-high direct heat for about two to three minutes per side until they reach roughly 125°F. Rest them before serving and keep the sides simple, such as corn, potato salad, grilled vegetables, bread, or a fresh tomato dish.
Get the Recipe: Grilled Beef Finger Meat

Sweet & Spicy Grilled Harissa-Honey Chicken Skewers

Harissa brings Sweet & Spicy Grilled Harissa-Honey Chicken Skewers that is balanced by honey, lemon juice, and softened red onion. Two pounds of boneless chicken thighs make four servings in 50 minutes, including 30 minutes of marinating. The chicken strips are threaded onto four to six skewers and grilled for six to eight minutes while being turned. Rest the skewers briefly and serve them with the cooked onions, couscous, salad, or grilled vegetables.
Get the Recipe: Sweet & Spicy Grilled Harissa-Honey Chicken Skewers

Grilled Hanger Steaks with Chimichurri

Chimichurri finishes Grilled Hanger Steaks with Chimichurri after cumin, oregano, paprika, onion, garlic, and olive oil season the beef. Two pounds of hanger steak make four servings in 2 hours 20 minutes, including two hours of marinating. The steaks grill over high heat for three to four minutes per side until they reach about 125°F. Rest the meat for 10 minutes, slice across the grain, and spoon the herb sauce over the top.
Get the Recipe: Grilled Hanger Steaks with Chimichurri

Grilled Whole Chicken

Whole-bird cooking makes Grilled Whole Chicken a centerpiece with smoked paprika, garlic powder, onion powder, thyme, and optional barbecue glaze. One chicken weighing two and a half to three and a half pounds makes six servings in one hour. The bird cooks breast-side down over indirect heat for 25 to 30 minutes, then breast-side up for another 20 to 25 minutes. Crisp it over direct heat, rest for 10 minutes, and carve for the table.
Get the Recipe: Grilled Whole Chicken

Grilled Pork Souvlaki

Lemon and oregano season Grilled Pork Souvlaki with garlic, olive oil, and a tzatziki sauce mixed with shallot, dill, capers, and honey. Two pork tenderloins make six servings in 25 minutes, plus 20 to 30 minutes of marinating. The one-inch pork cubes are threaded onto skewers and grilled for three to four minutes per side until they reach 145°F. Serve them with warm pita, salad, rice, fresh vegetables, and the prepared sauce.
Get the Recipe: Grilled Pork Souvlaki