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3 Easy Recipes for Outdoor Grilling

Valerie Albarda

By Valerie Albarda
Updated May 15, 2025

Flowers blooming and warm weather mean that grilling season is here. What better way to enjoy the outdoors than to fire up the grill and make great food? Outdoor grilling is more than just hamburgers and hot dogs. We have 3 easy grilling recipe ideas to help you enjoy the grilling season.

A collage featuring ragu Bolognese, fish tacos and chicken satay.

Smoked Ragu Bolognese

A plate of Bolognese ragu with tagliatelle, fresh cilantro, a tomato and a block of cheese.

Recipe and Image: Mary Cressler/Vindulge

When you think of simple grill recipes, has a pasta dish ever crossed your mind? Mary Cressler moved from the kitchen to her backyard for this slow-simmered smoked ragu Bolognese on the grill made with fresh tomatoes and homemade pasta that takes her back to northern Italy. You can make this same dish in your backyard, on the grill, with a few simple and fresh ingredients. The key is to let it cook low and slow for several hours. This rich ragu is flavor-infused to create the perfect pasta dish.

Smoked Ragu Bolognese

Start to Finish: 3 hours 15 minutes
Servings: 6

  • Beef and tomato seasoning
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse black pepper
  • 1 tablespoon granulated garlic

For the Ragu

  • 2 pounds fresh Bonnie Plants Tomatoes, cut in half
  • 1 pound ground beef (80/20 lean to fat ratio)
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onions (about 1 small onion)
  • 1 cup diced carrots (about 2 medium carrots)
  • 1 cup diced celery (about 2 large celery stalks)
  • 6 cloves, minced
  • 1 cup dry red wine
  • 1 cup whole milk
  • 8 Bonnie Plants Basil Leaves, diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon ground nutmeg
  • 1 cup freshly grated parmesan cheese

Optional

  • Smoker box
  • Wood chips
  • Stainless steel grill basket
  • Dutch oven

Prepare the grill for smoking. For a gas grill, place the smoker box directly over the propane on top of the flavorizer bars (not on the grill grate). The smoker box needs to sit as close to the flame as possible and will sit well right on top of the flavorizer bars. Turn the left 2 burners on high and close the lid. Once the wood chips are smoldering, turn the heat down to low. Target 260 to 275 degrees F for smoking temperature.

Two metal baking trays, one with tomatoes halves and the other with ground beef.

Combine the beef and tomatoes in a small bowl and liberally sprinkle the seasoning all over. Place both on a sheet tray or a steel grill basket and place on the grill. Allow the beef and tomatoes to smoke for 1 hour.

While the beef and tomatoes are smoking, place the onions, celery and carrots in a food processor and pulse 3 or 4 times, and prepare the rest of the ingredients.

Remove the beef and tomatoes from the grill after 1 hour of smoking. Prepare your grill for indirect grilling, targeting 400 degrees F as the ambient temperature. While the grill is warming up, add the cast iron Dutch oven to the indirect side of the grill.

Once the pot is pre-warmed, add the butter, olive oil, onions, celery and carrots. Stir and close the lid. Let soften about 10 to 12 minutes, stirring occasionally. Remove the skins from the tomatoes and pulse the tomatoes in a food processor to thin them out. Add milk to the tomato mix.

A woman adding red wine to a beef and vegetable mixture in a red dish on a grill.

After the onions, celery and carrots have softened, add the ground beef and garlic. Stir for 2 minutes to soften the garlic and then add the wine. Let the wine come to a simmer (about 3 minutes at 400 degrees F).

A woman adding crushed tomatoes and milk to a beef and vegetable mixture in a red dish on a grill.

Once the wine is simmering and the alcohol is cooking off, add the tomato and milk mix, basil leaves, salt, pepper, red chili flakes and ground nutmeg. Stir to mix well, close the lid and simmer. Adjust the grill’s heat as needed.

A red dish of ground beef and vegetables simmering on grill grates.

Continue to simmer (not boil) for 2 hours, stirring occasionally. The liquid will begin to reduce and concentrate in flavor. After 2 hours, remove from the heat and add the parmesan cheese. Stir.

Boil your favorite pasta according to package directions and serve with the ragu. Top with more parmesan cheese and fresh Bonnie Plants Basil Leaves.

Smoked Ragu Bolognese Shopping List

A blue image with a plate of spaghetti bolognese and a shopping list of ingredients.

Print this list and take it with you when you go shopping for the plants and other ingredients you need for the Smoked Ragu Bolognese.

Grilled Fish Tacos With Pineapple Salsa and Spicy Mayo

Three fish tacos and a Jalapeno on a wood cutting board next to a ramekin of pineapple salsa.

Recipe and Images: Erik Jones/Dude That Cookz

Have a taste for tacos? Now you can enjoy taco night in your own backyard with a dish that’ll be your go-to recipe all season long. Shannon and Erik Jones whip up a delicious batch of grilled fish tacos and fresh pineapple salsa with spicy mayo. This simple grill idea is enough to make you want every day to be Taco Tuesday.

Grilled Fish Tacos

  • 6 soft flour tortilla shells
  • 1-1/2 pounds mahi-mahi fish filets
  • 1 teaspoon cilantro flakes
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Himalayan pink salt
  • Thick-cut pineapple slices 

Set the temperature of your pellet grill to 400 degrees F. For this recipe, Eric and Shanna used the Pit Boss 1150 Pro Series Pellet Grill.

Good to Know

The Pit Boss 1150 Pro Series Pellet Grill has a Wi-Fi and Bluetooth controller. To change the grill temperature from your phone, rotate the center dial clockwise to increase the temperature or counterclockwise to decrease it.

A man wearing jeans standing at a Pit Boss pellet smoker holding a tray of fish and jalapenos.

Once the grill reaches 400 degrees, place the whole jalapeño peppers (see the Pineapple Salsa recipe below) in the center of the bottom rack.

A man standing at a Pit Boss smoker with pineapples and fish on the racks.

Place the pineapple slices on the top rack and the fish on the bottom. Grill the pineapple for 5 minutes on each side, and grill the fish for 3 to 4 minutes per side (adjust for thinner filets).

Place a soft tortilla on the top rack and grill for 1 minute or until warm. To serve, chop the fish into large chunks and top with pineapple salsa and spicy mayo.

Pineapple Salsa

Chop the jalapeños, grilled pineapples, red onions and cilantro. Add to a large bowl and toss all ingredients in the lime juice.

Spicy Mayo

  • 1/2 cup mayo
  • 2 teaspoons Sriracha sauce
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon oregano
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red cayenne pepper
  • 1/4 teaspoon Himalayan pink salt

Whisk together the mayo, Sriracha, lemon juice, Dijon mustard, oregano, tarragon, garlic powder, black pepper, red cayenne pepper and pink salt in a bowl until smooth.

Grilled Fish Tacos Shopping List

A blue image with three fish tacos and a shopping list of ingredients.

Print this list to take shopping so you can find the vegetable plants, herb plants and other ingredients you'll need to create this delicious Grilled Fish Taco recipe.

Chicken Satay and Honey-Glazed Grill-Roasted Baby Carrots and Broccolini

A plate with chicken skewers, baby carrots and broccolini, limes and peanut sauce on a wood block.

Recipe and Images: Rachel Owens/Rachel Amy Owens

Rachel Owens has always been inspired by Asian cuisine and the concept of togetherness and unity surrounding the dinner table. The rich flavors and fresh elements in meals, like chicken satay with creamy peanut sauce and citrus notes, transport her to the islands of Bali, Indonesia. She’s instantly connected with her loved ones enjoying a delicious meal amongst beautiful and lush forests and coral reefs. Luckily, these dishes can also be enjoyed just as fully at home. After bathing in a marinade that allows the spices and flavors to be absorbed wonderfully, your backyard grill can take the dish to new heights. As the juices build and form a crust that celebrates authenticity with each bite, you’ll be able to enjoy your dream destination from the comfort of your own home.

Chicken Satay

Raw chicken cubes with sauce on skewers resting in an aluminum pan.
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons butter (melted)
  • 2 tablespoons kecap manis (sweetened soy sauce)
  • 24 bamboo skewers

Cut the chicken thighs into cubes and thread onto skewers. Combine kecap manis and butter, and brush onto the chicken.

Baby Carrots

  • 1 pound baby carrots
  • 3 tablespoons honey

Broccolini

A woman in a blue shirt putting carrots on a grill with broccolini and chicken skewers.
  • 2 tablespoons broccolini
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon salt 

Drizzle 1 tablespoon of honey over the baby carrots and cook on the grill until tender. Drizzle with the remaining honey and grill uncovered for another 2 minutes.

Drizzle the broccoli with oil and grill uncovered until the edges are crisp.

Peanut Sauce

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon liquid aminos
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger
A woman wearing a blue dress holding a plate of chicken skewers, carrots, broccolini and limes.

Serve with lime wedges, crushed peanuts, shallots and peanut sauce.

Chicken Satay Shopping List

A blue image with chicken skewers, carrots and broccolini, and a shopping list of ingredients.

When you're ready to try Rachel's Chicken Satay, print this list and take it with you when you go shopping. It'll come in handy when you're gathering the recipe ingredients.