Nine Grilling Recipes That Only Need Four Ingredients

Basic Beer Can Chicken

Okay, here it is. The master recipe for the ur-beer-can chicken, the showstopper that will dazzle your family and friends. If you’ve never made beer can chicken before, start here, and once you’ve mastered the basic procedure, there’s no limit to its variations.

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Smoked Pork Steaks with Coca-Cola Glaze

Pork shoulder steaks take smoke like a champ and turn tender with a short braise. Rub the steaks, smoke until they pick up color, then finish in a foil pan with Coca-Cola (or root beer or Dr. Pepper) for a glossy glaze. Pile the meat on buns with pickles and slaw, or serve the steaks as-is with your favorite sides.

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Turkish Onion Water Lamb Chops

Want a great 4 ingredient recipe for grilling lamb? Marinate it with onion water and salt. It’s a technique used in Turkey and throughout the Caucasus Mountain region and Central Asia. The onion water flavors and tenderizes the meat and gives you a savory brown crust.

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Pac-Rim Pork Chops

Brush 6 thin pork chops with Asian-style (roasted) sesame oil. Season with coarse salt and ground cumin. Direct grill over medium-high heat (400 degrees) for 3 to 4 minutes per side. Before serving, sprinkle with toasted sesame seeds and/or thinly sliced scallions. A side of rice is all that’s needed.

Salt and Pepper Shrimp

Season peeled shrimp generously with coarse salt and freshly ground black pepper. Skewer. Grill over medium-high heat (400 degrees), 2 to 3 minutes per side, depending on the size of the shrimp. (They should look opaque and should curl into C-mimicking shapes.) Serve with your favorite cocktail sauce or fresh lime juice mixed with salt and pepper.

Charred Eggplant Dip

Char an eggplant over a hot fire (450 degrees) until darkly browned on all sides. (You can even do this right in the coals.) Roughly chop, then blend with the juice of one lemon, chopped fresh dill, and salt and pepper to taste. Slowly add olive oil until the dip is rich and emulsified.

Grilled Cinnamon-Spiced Pineapple

Dredge slices of fresh pineapple (cored or not) in cinnamon sugar. (Optional: Brush with unsweetened coconut milk first.) Grill over high heat (450 degrees) on both sides until lightly browned. Serve with scoops of high-quality vanilla ice cream.

Grilled Pound Cake with Berries

Combine whatever fresh berries you have in a bowl. Add a tablespoon of sugar if they need more sweetness. Cut a purchased pound cake (we like the Sara Lee brand) into 1/2-inch slices and brush both sides of each slice with melted butter. Grill the pound cake over a medium-hot fire (400 degrees) for 1 to 2 minutes per side, or until you see grill marks. Top with the berries and whipped cream, if desired.