Year-Round Grilling: Recipes for Every Season

Enjoy the distinct smoky char of grilled meat, vegetables and fruit all year round with this month-to-month recipe guide.

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

12 Months of Grilling

Every year, when summer fades into fall and the telltale chill of autumn creeps back into the air, grills all over the nation don somber polyester drapes and roll away until the next warm-weather season. But not here at Food Network. If you can't get enough of the distinct smoky char that can only be achieved with hot grates or coals, then you've come to the right place.

January: Grilled Jerk Chicken Wings

There's no rule that says you can't use your grill in the winter, and these flavorful jerk wings are just the recipe to step up your tailgating game. Although the marinade is easy to prepare, it has a stunningly complex flavor, thanks to the sweet brown sugar, spicy Scotch bonnets, zesty lime juice and aromatic spices. 

Get the Recipe: Grilled Jerk Chicken Wings

February: Grilled Lamb Chops with Pomegranate-Mint Pesto

These juicy lamb chops slathered in pomegranate-mint pesto are incredibly comforting on a chilly February evening — and, they take only 15 minutes on the grill, so you won't have to brave the cold for long. Don't bother paying extra to get your lamb chops frenched (that's when all of the meat and connective tissue around the bones is removed) — those charred bits of meat around the bone are a bonus! 

Get the Recipe: Grilled Double Lamb Chops with Pomegranate-Mint Pesto

March: Grilled Cabbage and Corned Beef Wedge Salad

Rethink the traditional wedge salad with this grilled cruciferous version. Thick wedges of grilled cabbage become slightly charred on the outside and crisp-tender on the inside. And the corned beef crisps up, almost like cracklings.

Get the Recipe: Grilled Cabbage and Corned Beef Wedge Salad

April: Grilled Rhubarb and Strawberry Compote with Grilled Pound Cake

You'll start to see giant leaves and shoots of rhubarb in spring. What better way to celebrate the vibrant ruby-colored stalks than to grill them in a foil pack? Paired with strawberries and a few other ingredients, the rhubarb cooks down into the perfect sweet and tangy compote for grilled pound cake.

Get the Recipe: Grilled Rhubarb and Strawberry Compote with Grilled Pound Cake

May: Grilled Beef Barbacoa Tacos

Use your grill to slowly braise the beef for these crowd-pleasing tacos by cooking cubed chuck roast on the indirect side of the grill for up to 3 hours. You'll know it's ready when the meat is tender and shreddable.

Get the Recipe: Grilled Beef Barbacoa Tacos

June: Grilled Cheeseburger Kebabs

Here's a new way to eat a cheeseburger, in the form of these super-fun and shareable kebabs. Our favorite components are the smoky meatballs wedged between two melty grilled cheese-sandwich squares.

July: Grilled Peach and Corn Salad

You'll find peaches and corn next to each other at the farmers market starting in mid-to-late summer, so why not put them together? You'll love the sweet combo in this grilled warm-weather salad. It's perfect over the crisp, peppery arugula.

Get the Recipe: Grilled Peach and Corn Salad

August: Grilled Eggplant with String Bean and Tomato Salad

This delightful late-summer dish showcases the humble eggplant. Tender and meaty, it serves as the perfect bed for a fresh green-bean-and-tomato salad.

Get the Recipe: Grilled Eggplant with String Bean and Tomato Salad

September: Grilled Tomato Soup with Grilled Cheese Toasts

This charred tomato soup is the perfect way to say farewell to summer's last tomatoes while welcoming fall and the new school year. Havarti cheese is excellent for the toasts, because it melts so nicely, but you can try pepper Jack, Muenster or even American.

Get the Recipe: Grilled Tomato Soup with Grilled Cheese Toasts

October: Grilled Maple-Glazed Acorn Squash

These sweet and spicy squash "ribs" are the perfect barbecued fall side dish. Let the squash cook until they develop dark, caramelized grill marks, then sprinkle on some toasted pepitas just before serving, for a wholesome, crunchy element.

Get the Recipe: Grilled Maple-Glazed Acorn Squash

November: Grilled Turkey with Cranberry BBQ Sauce

Create some much-needed space in your oven for Thanksgiving by grilling the turkey instead of roasting it! In lieu of traditional cranberry sauce, try Food Network Kitchen's sweet and tangy cranberry BBQ sauce, as both a glaze and a dipping sauce.

Get the Recipe: Grilled Turkey with Cranberry BBQ Sauce

December: Grilled Brussels Sprouts and Bacon

This festive side dish is the perfect excuse to use your grill in the middle of winter. Thread Brussels sprouts and bacon onto skewers for easy, thorough grilling. Then, once they're charred and tender, slide everything off the skewers and into a tangy mustard vinaigrette. You can garnish with crunchy toasted hazelnuts and cool parsley.

Get the Recipe: Grilled Brussels Sprouts and Bacon