Grilled corn on the cob

Prep time: 5 minutes. Total time: 20 minutes.
Makes: 6 to 8 servings.

 Preheat grill for 15 to 20 minutes on medium-high with the lid closed.
 Remove the first few layers of the husk, leaving a few layers to protect the corn. (Be sure that none of the silk is exposed or it could catch fire.)
 Place the corn on heated grill and turn every 3 to 5 minutes for 15 minutes.
 Remove from heat and serve immediately or keep warm.

Grilled pizza fresca

(Recipe developed in Consumer Reports' test kitchen.)
Prep time: 25 minutes. Total time: 3 hours.
Makes: 4 personal pizzas.

For the dough:

For the topping:

 In the bowl of a stand mixer, let the yeast dissolve in the warm water, about 2 to 3 minutes. Add all the remaining dough ingredients. Using a dough hook, mix on low until all ingredients just come together, and then mix on high for another 5 minutes, or until dough is smooth and elastic and pulls away from the sides of the bowl.
 Shape the dough into a round ball and place in an oiled bowl. Cover with a clean, damp towel and set in a warm place to proof for about 2 hours or until doubled in size.
 While the dough is rising, sauté the garlic in 2 to 3 tablespoons of olive oil and salt and pepper to taste on medium heat for about 5 minutes, or until soft and golden. Set aside with the rest of the pizza toppings.
 Preheat your gas grill to medium heat with the lid down.
 Punch down and divide the dough into four equal portions. Shape each portion into a round, and working from the center, flatten into a disk about 7 1/2 inches in diameter.
 Using a fork, pierce the dough all over. (This will allow steam to release, which creates a crispy crust.) Lightly brush olive oil on one side of each piece and place on the grill.
 Grill for about 1 to 2 minutes or until grill marks have appeared on the bottom.
 Oil the top and flip the pizza, using a spatula. Add toppings and grill an additional 2 minutes with the lid down. Top with a drizzle of olive oil and salt and pepper to taste.

Other topping suggestions:

 Cheeses: chevre (goat), feta, fontina, gorgonzola
 Fresh herbs: cilantro, oregano, parsley, rosemary
 Meats and seafood: cooked chicken or shrimp, pepperoni, salami
 Vegetables: arugula, mushrooms, onions, spinach, zucchini

Citrus-grilled chicken with rosemary

(Recipe developed in Consumer Reports' test kitchen.)
Prep time: 20 minutes (plus time for marinating; see below).
Makes: 4 breasts.

 4 boneless skinless chicken breasts, split evenly (use a meat pounder to ensure even thickness, if desired)
 Combine all the ingredients except the chicken in a large, nonreactive bowl; mix well. Add the chicken to the bowl, cover tightly with plastic wrap, and refrigerate.
 Allow chicken to marinate at least 2 hours but no more than 4 hours. (You could marinate the chicken for up to 24 hours; note that the acids in the marinade will break down the proteins in the chicken, compromising its texture.)
 Preheat your grill with burners on high with the lid closed for 15 minutes. When the grill is preheated, reduce burners to low.
 Place the breasts at an angle on grill and close the lid. After about 5 minutes, give the chicken a quarter turn, close lid again, and let the chicken cook about another 5 minutes.
 Flip the chicken over and repeat Step 4.
 Grill until an inserted meat thermometer into the thickest part of the breast reads at least 165° F. Remove the chicken from grill.
 Let the meat rest 5 minutes to redistribute its juices before serving.

Consumer Reports barbecue sauce

Total time: about 30 minutes.
Makes: About 2 cups.

 In a medium-sized saucepan, combine all ingredients except the liquid smoke.
 Bring to a boil. Reduce the heat and simmer gently, uncovered, for 20 minutes, stirring occasionally.
 Remove from the heat. Add the liquid smoke. Stir.

Note: You can customize the sauce to your liking. If you prefer a spicy sauce, add more cayenne. If you want a sweeter sauce, add more molasses. And if you don't have an ingredient on hand, substitute something else, such as a few tablespoons of orange rind for the marmalade.

Argentinean short ribs with two chimichurris

Prep time: About 10 minutes. Total time: About 45 minutes.
Makes: 4 servings.

The perfect ribs for steak fanatics, tira de asado are short ribs cut in long strips that literally hang off the plate. You'll find these unusual ribs at Argentinean steak houses, where butchers cut beef short ribs crosswise on band saws into thin "steaks." Once available only in South America, Argentinean short ribs are turning up at Latin-themed steak houses and multiethnic food markets all across America, says Raichlen. The traditional accompaniment is chimichurri, an herb, oil, and vinegar based "steak sauce," but just what passes for chimichurri depends on where you're dining. In the pampas (grasslands) of Argentina, it's a simple affair—some salt, hot pepper flakes, and dried oregano moistened with vinegar and vegetable oil. In the cities, it might be a lush, emerald-green pestolike puree of fresh garlic, flat-leaf parsley, wine vinegar, and extra-virgin olive oil. These ribs feature the best of both: The spartan gaucho mixture is used to season the ribs, while the fresh herb chimichurri is served as a sauce.

 To make the chimichurri rub, place the salt, oregano, black pepper, hot pepper flakes, and garlic in a small bowl and stir to mix.
 Place the short ribs in a baking dish. Sprinkle the chimichurri rub on both sides of the ribs, rubbing it onto the meat. Lightly drizzle olive oil over the ribs on both sides, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them.
 Set up the grill for direct grilling and preheat to high; use the Mississippi test to check the heat (see Determine how hot your grill is).
 Make the chimichurri sauce and set it aside.
 When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and cook until sizzling and darkly browned on the outside and cooked to taste, 3 to 5 minutes per side for medium.
 Transfer the ribs to a platter or plates and let rest for a couple of minutes. Serve the ribs with the Chimichurri sauce spooned over them or on the side.

Chimichurri sauce

Prep time: About 10 minutes.
Makes 2 cups.

In a marked demonstration of human ingenuity, fresh herb chimichurri contains both a breath polluter (raw garlic) and a natural mouthwash (parsley). The net effect is the gutsy flavor of garlic without the price to pay at the moment of the goodnight kiss. A lot of ink has been spilled on the etymological origins of this curiously named sauce. The prevailing story centers on a British bartender working in Buenos Aires named Jimmy and his favorite seasoning, curry powder. By this reasoning, "Jimmy's curry" became chimichurri. There are two problems here: Curry powder is not an ingredient used in Argentinean cooking. And why would Argentina's national condiment come from an Englishman? Whatever its origins, the assertive blend makes a terrific sauce for beef ribs.

 Finely chop the parsley and garlic in a food processor.
 Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved.
 Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse.
 Correct the seasoning, adding salt or vinegar to taste.

Lime-and-tequila-marinated flank steak

(Recipe developed in Consumer Reports' test kitchen.)
Prep time: 5 minutes. Total time: Several hours, depending on marinating time.
Makes: 6 to 8 servings.

 Place steak in a deep dish.
 Mix vinegar, tequila, lime juice, olive oil, garlic, and salt and pepper in a small bowl; pour over steak.
 Cover and marinate in the refrigerator for several hours.
 When ready to cook, preheat grill on medium for 15 to 20 minutes with the lid closed.
 Cook the steak approximately 2 minutes, rotate a quarter turn, and cook 2 more minutes. Flip and repeat until done (145°F for medium-rare on a meat thermometer; 160°F for medium). Brush with marinade after each turn except the last.
 Let the steak rest for 5 to 7 minutes before serving. Cut into thin slices across the grain for tenderness.

How to cook the perfect steak

Besides studying at the Culinary Institute of America, John Macchia, a senior laboratory technician in the Technical Division of Consumer Reports, has grilled hundreds of steaks in his eight years of testing grills for this magazine. Follow his grilling tips so your steaks are seared on the outside and tender and juicy inside:

Vegetable skewers with garlic-and-fennel-seed marinade

(Recipe developed in Consumer Reports' test kitchen.)
Prep time: 25-30 minutes. Total time: 40-45 minutes.
Makes: 6 to 8 servings.

For the skewers:

For the marinade:

 Cut vegetables into half-inch cubes (leave cherry tomatoes and mushroom caps whole) and thread on the skewers. Use two pieces of each vegetable per skewer.
 Arrange skewers in one layer in a deep dish.
 Mix the marinade in a bowl; pour over vegetables and let marinate for no more than 15 to 20 minutes.
 Place skewers on a medium-hot grill and close the lid. Cook skewers about 1 minute, then rotate each a quarter turn, and cook 1 minute more. Flip skewers and repeat until done. Brush with marinade after each turn.
Place skewers on a medium-hot grill and close the lid. Cook skewers about 1 minute, then rotate each a quarter turn, and cook 1 minute more. Flip skewers and repeat until done. Brush with marinade after each turn.

Grilled summer fruit

(Recipe developed in Consumer Reports' test kitchen.)
Prep time: 5 minutes. Total time: 10-15 minutes.
Makes: 6 to 8 servings.

 Peel and core the pineapple and cut into 1-inch slices. If using peaches, cut them in half and remove pits but don't peel.
 On medium-hot grill, cook pineapple 2 minutes per side; cook peaches skin-side up for 4 minutes, flip and cook 3 or 4 more minutes.
 Serve with ice cream and berries.

How hot is your grill?

If your grill has a built-in thermometer, you can use it to determine the temperature of your grill. But, says Raichlen, the readings of those thermometers can be approximate. Another way to gauge the heat with or without a built-in thermometer is what Raichlen calls the Mississippi test. Hold your hand (with your palm facing down) about four inches above the hot grill grate and start counting, "One Mississippi, two Mississippi ... "

When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away. When the fire is low, you'll be able to count to as many as 12 Mississippis.

It goes without saying that you need to be extremely careful during this procedure. Never allow your children to try this test. And if the fire feels too hot, don't continue to count with your hand over the grill. Simply put, be smart.

Here's a breakdown of the Mississippi count for the various heat levels.