The Best Grilling Recipes From Across the Country

The Best Grilling Recipes From Across the Country

There are tons of BBQ grill recipes from all across the United States that you can bring to your backyard. Get creative with the grill recipes, and you can learn tons of new stuff about grilling and increase your grill game./p>

We’ll look at these states:

1. California

2. Florida

3. South Carolina

4. Texas

5. Georgia

6. Oregon

7. New York

8. Tennessee

9. Montana

10. Michigan

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It’s something of a running joke that anything with avocado in it can be simply called “California.” But there’s also no doubt that Californians love their avocados. Let’s keep things simple and do a great grilled chicken breast with balsamic and avocado.

Take a small bowl and combine some balsamic vinegar with honey, oil, Italian seasoning, salt, pepper, and garlic powder. Use equal parts honey and oil combination for the amount of balsamic vinegar for the marinade. Pour the mixture over chicken breasts and allow it to marinade for a total of 20 minutes. If the breast marinades for longer, then you’re going to get a really strong chicken! Oil the grates well and cook the chicken all the way through.

Now, add a little bit of goat cheese, avocado, and tomato to the top of the chicken breast. Put these back on the grill with the toppings for just a couple of minutes.

Target internal temp: 165


Photo by Joy Real on Unsplash


There’s nothing like a quality Florida lobster. Combine a little bit of butter and lemon zest in a small bowl. Next, place lobster tails on the cutting board with the shell up. Butterfly the tails by using a sharp knife all the way through the tail. If you have a knife, make sure to crack through the tail but do not cut all the way to the bottom of the board and the tail. Use your fingers to pull the shell apart along the cut you’ve made. Leave the bottom part of the tail on the lobster. Use the meat from inside the shell to cover the cut from the tail.

Fire up the grill! Put a little oil on the grates. Next, put the tails on the grill with the shell down and put a little bit of the butter and lemon over the meat itself. Put the lid on the grill and cook for about 5 minutes. The shells should turn a quality red or burnt orange color. Next, grill about another 5 minutes on the side of the meat. The meat should be white and a bit firm.

Target internal temperature: 140

South Carolina

A good, flavorful South Carolina barbecue needs a good rub or a quality barbecue sauce. Luckily, you can build some authentic barbecue sauce from South Carolina really easily. Simply combine:

  • ½ teaspoon of hot sauce
  • ½ teaspoon of garlic salt
  • Dash of Worcestershire sauce
  • A tablespoon of ketchup
  • A couple of tablespoons of apple cider vinegar
  • ¼ cup of dark brown sugar
  • 1 cup of yellow mustard

Put all of those ingredients into a saucepan and cook for a couple of minutes over medium heat. The barbecue sauce should start bubbling and steaming. Make sure to stir constantly so that nothing burns! Now, there are some great ways to grill different types of chicken. Simply brush drumsticks and wings with a generous part of the barbecue sauce before grilling—and add a bit more when you’re done!

Target internal temp: 165


If you’re going to grill like a Texan, you’d best be able to handle all the different kinds of cuts of beef. All of them. But one thing that is undeniably “Texas” is quality beef brisket. Take about 1 beef brisket, which should be about 12-16 pounds of goodness.

For that distinct Texas feel, rub a spice mixture of coarse salt, chili powder, sugar, black pepper, and a dash of cumin all over. If you want a more complex flavor, Lanes BBQ does some amazing, kick-ash Brisket and Ancho Espresso rubs.

Target internal temp: 200


Chicken with a quality barbecue sauce is about as Georgia as the grilling gets. A Georgia barbecue sauce is going to be a bit hotter and more bitter than the sweeter South Carolina. Simply combine a handful of great ingredients:

  • 1 teaspoon of Tabasco
  • 1 teaspoon of celery seed
  • One teaspoon of black pepper
  • One teaspoon of salt
  • Two tablespoons of Worcestershire sauce
  • Two tablespoons of butter
  • ¼ cup of apple cider vinegar
  • ½ brown sugar
  • One cup of mustard

Simmer in a saucepan over medium heat for a couple of minutes until well-combined, but not too reduced or burnt. Stir it often!

Target internal temp: 165


Oregon has some cool cities. So we’d hope that a grilling recipe from Oregon is the true embodiment of things that you never thought that you’d grill. Combining fruit with meat doesn’t sound like something you should do! But Oregon blackberry sauce is great for barbecue.

Puree two cups of Oregon blackberries and then strain them to get the pulp and seeds out. Next, combine those couple of cups of liquid in a saucepan with a variety of ingredients. Use a fourth cup of honey, ketchup, and apple cider vinegar. Add two tablespoons of brown sugar and two tablespoons of fresh ginger. Start stirring over low heat, and then add a dash of onion powder, paprika, pepper, and salt.

New York

Don’t overthink the New York recipe. Just grab a couple of boneless ribeyes, New York strips, or filet mignons. Season liberally with salt and pepper. Oil up the grill and toss the steaks on the hot grill for about 4 minutes. Flip and cook for another 3 minutes. Don’t move the steaks while you’re grilling them! Let them rest about 5 minutes before you cut into them.

Target internal temp: 130


Set your grill to about 300 degrees on one side. Season the pork butt well with your favorite barbecue sauce, and place on the lower heat side for about 2 hours. Remove the pork and wrap it in foil and return to the direct heat, cooking for another couple of hours. When you hit an internal temperature of 202 degrees, the pork butt is done and ready to fall apart! Next, remove the meat and shred it with larger forks. Combine more barbecue sauce with the shredded meat, and add to buns with coleslaw. Internal temp would be great for this simple recipe.

Target internal temp: 202


If you’re grilling in Montana, then you’re going to have to have some great recipes that make grilling all winter long really worth it. Let’s keep it simple for this one! Take a couple of chicken breasts and put them into an airtight container with a minced clove of garlic, ½ cup of lemon juice, and ¼ cup of Italian salad dressing. Shake well and let marinate overnight. Grill until the chicken hits 165 degrees.

Target internal temp: 165


Michigan creates amazing and great cherries. Let’s close with a recipe that focuses on peaches and cherries! Make a sauce by simmering a pound of pitted cherries, a tablespoon of sugar, a half-cup of red wine, a dash of balsamic vinegar and cherry liqueur. Simmer for about 8 minutes. Now, toss the liquid and cherries into a food processor to puree. Return the mixture back to your skillet and cook for about 2 minutes until the liquid reduces to about a fourth of a cup.

Halve about 4 peaches, coat them with brown sugar, and pop on the grill for about 10 minutes. When the peaches are still warm, put a scoop of icecream on top and add a dash of the cherry reduction.