Kitchen Griller: Grilling, Smoking, Burger and Side Dish Recipes

Grilling, Smoking, Burgers and Sides for Everyday Cooking

Kitchen Griller is a collection of recipes for cooking over fire, smoke and hot metal, written for people who want clear steps rather than guesswork. Some recipes are made for a backyard gas or charcoal grill, others for a smoker, a Blackstone griddle, a cast-iron pan or an indoor grill. Each page gives you ingredients, timing, a target temperature and notes on what to change if your setup is different.

What You Will Find, by Category

Grilling

The Grilling category is the largest on the site and covers chicken, seafood, vegetables, kabobs and quick weeknight dinners. Examples include Pesto Shrimp Kabobs for 4 Servings, Grilled Cherry Tomato Skewers in 20 Min and Grilled Asparagus in Foil with Parmesan. There are also collections built around a single theme, such as grilled vegetables, swordfish and pesto chicken, so you can browse one ingredient in many ways.

Sides

The Sides category is just as big, because a main course is rarely the whole meal. You will find Zucchini Corn Fritters in 35 Minutes, Southern-style side dishes, hash browns and fried rice cooked on a griddle, plus make-ahead options for parties and meal prep.

Smoking

In Smoking, the recipes are slower and more forgiving than they look. Examples include Smoked Chicken Wings with Crispy Skin and Baking Powder, Smoked Ground Beef Chili for 6 Servings and Smoked Cream Cheese Appetizer Recipe Spicy for 8. Each lists the smoker temperature, the internal temperature to aim for and a realistic total time.

Burgers

The Burgers category includes smash burgers on a griddle, stovetop versions for days when you cannot light a grill, and non-beef options. Try Ground Beef Burger Recipe in 20 Minutes, Lazy Stovetop Burger Recipe in 18 Mins or Salmon Burger Recipe with Lemon Dill for 4 Servings.

Our Authors

Four authors cover different styles of cooking: Andre Lewis writes low and slow smoking and traditional barbecue technique, Jessica Miller focuses on quick gas grilling and family weeknight dinners, Mateo Garcia on smash burgers, marinades and bold fusion flavors, and Lily Wu on indoor grilling, cast-iron cooking and fresh sides. Their profiles list the recipes each one has published.

How to Use the Recipes

• Read the whole recipe first. Marinating, brining, resting and preheating can add more time than the cooking itself.
• Treat times as a range. Grills, smokers and pans run hot or cool. Use the stated temperature and the visual cues, not the clock alone.
• Substitute sensibly. Swap similar cuts (chicken thighs for breasts, with a longer cook), similar vegetables (zucchini for summer squash) or dried herbs for fresh at roughly one third the amount. Adjust salt to taste.
• Check allergens yourself. Labels on sauces, spice blends, pesto and broth vary by brand, so read them for nuts, dairy, gluten, soy and shellfish.

Food Safety Basics

A digital instant-read thermometer is the most useful tool for grilling and smoking. As a general guide, poultry should reach 165°F (74°C), ground beef 160°F (71°C), and fish 145°F (63°C), measured in the thickest part and away from bone. Whole cuts of beef and lamb are often cooked to a lower temperature by preference, but the USDA recommends 145°F with a rest.

Keep raw meat and cooked food on separate plates and boards, wash hands and tools after handling raw meat, and do not reuse a marinade that touched raw meat unless you boil it first.

Storage

Refrigerate leftovers within two hours (one hour on a hot day) and eat them within three to four days. Reheat to 165°F. Burger patties, smoked meats, fritters and most side dishes freeze well in airtight containers, and the meal prep collections note which components hold up best through the week.

How Our Recipes Are Prepared

Recipes on Kitchen Griller are developed and then edited for clarity: steps are put in a logical order, times and temperatures are checked for realism, substitutions are suggested, and food-safety notes are added where they matter. Equipment, stoves and ingredients differ from kitchen to kitchen, so use your own judgment, adjust to your appliance and confirm doneness with a thermometer.

Questions or corrections? Visit the Contact Us page, or read more about the site.