In honor of National Grilling Month, we suggest you break out of your BBQ comfort zone—buh-bye burgers and hot dogs (!)—and try your hand at these 7 Backyard Barbecue Recipes (grilled pizza, anyone)? Fire up the ‘cue and release your inner pitmaster. 

Grilled Pizza with Spinach and Bacon

Recipe from Helpful Homemade, helpfulhomemade.com/grilled-pizza-spinach-bacon

• Pizza dough
• 5-6 tbsp. marinara or pizza sauce
• 6 oz. fresh mozzarella, sliced (more if desired)
• 1 bag (9 oz.) fresh spinach leaves
• 6 slices bacon, cooked and chopped

Heat grill to around 500° F. As the grill is heating up, heat a skillet over medium. Add the fresh spinach leaves and allow them to wilt, stirring occasionally for about 5 minutes. When the leaves have wilted, remove from heat and drain them on a paper towel. When the leaves have cooled, wring them through another towel to remove any excess moisture. Set aside.

Meanwhile, stretch/roll the pizza dough to about ¼ inch thick. I like to roll my dough with a sprinkle of cornmeal on the working surface. Place on a baking sheet or other surface to transfer to the grill.

When the pizza dough is rolled out, carefully slide it directly onto the grill grates (you can spray the grates with a bit of nonstick cooking spray if desired). Close the grill lid and let the dough cook for about 5-6 minutes, until the bottom of the crust is golden and some char lines can be seen.

Transfer the crust back to your baking sheet, but flip the pizza crust so the bottom that was touching the grates is now facing up.

On the turned over pizza crust, lightly spread the marinara sauce then top with the sliced mozzarella and spinach leaves. Sprinkle the cooked chopped bacon on top. 

When this is complete, transfer the pizza back on to the grill. Close the grill lid and cook for an additional 4 minutes, until cheese is bubbly and golden.

Remove cooked pizza from the grill and on to a baking sheet. Sprinkle with Parmesan cheese, slice into pieces, and enjoy!

Grilled Lemon Pound Cake with Peaches and Cream

Recipe from Bryan Calvert of Food & Wine, foodandwine.com/recipes/grilled-lemon-pound-cake-peaches-and-cream

• 2 cups cake flour
• 1/4 cup finely grated lemon zest (from 3 lemons)
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 sticks unsalted butter, room temperature
• 2 cups sugar
• 6 large eggs, room temperature
• 1/4 cup whole milk
• 1/4 cup fresh lemon juice
• 1 tsp. pure vanilla extract
• Vegetable oil, for brushing
• 4 large peaches, sliced into 1/2-inch wedges
• Lightly sweetened whipped cream

Preheat the oven to 325°. Spray a 9 1/2-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk the cake flour with the lemon zest, baking powder and salt.

In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of the bowl. Add the eggs one at a time, beating well between additions. At low speed, beat in the flour mixture just until incorporated. Beat in the milk, lemon juice and vanilla, scraping down the side of the bowl as necessary.

Scrape the batter into the prepared pan and bake for about 1 hour and 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 20 minutes. Unmold the cake and let cool completely, about 3 hours.

Light a grill. Using a serrated knife, cut the pound cake into 10 slices. Lightly oil the grate and grill the slices over moderate heat, turning once, until toasted, about 2 minutes. Transfer to plates. Lightly oil the grate again. Grill the peaches over moderately high heat until lightly browned and tender, about 2 minutes. Spoon the peaches over the cake, dollop with whipped cream and serve. Serves 10.

Hawaiian Rib-Eye Steak

Recipe from Epicurious, epicurious.com/recipes/food/views/hawaiian-rib-eye-steak

• 2 cups pineapple juice
• 1/2 cup soy sauce
• 1/2 cup sugar
• 5 tbsp. apple cider vinegar
• 2 tsp. toasted sesame oil
• 1/3 cup chopped white onion
• 1 1-inch piece ginger, peeled, finely chopped
• 2 (1-inch-thick) bone-in rib-eye steaks (about 3 pounds total)
• 4 tbsp. unsalted butter, room temperature
• 2 tsp. toasted sesame oil
• Kosher salt

Whisk pineapple juice, soy sauce, sugar, vinegar and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 tablespoons marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.

Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.

Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.

Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)

Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing. Serves 4.

Do Ahead

Steaks can be marinated 3 days ahead. Keep chilled.

Butter can be made 3 days ahead. Keep chilled.

Healthy Grilled Sweet Potato Nachos

Recipe from Pinch of Yum, pinchofyum.com/healthy-grilled-sweet-potato-nachos

• 2 large sweet potatoes
• 1 tbsp. olive oil
• 1 tsp. each chili powder and cumin
• 1 14-oz.can refried black beans (I like Amy's Organic brand)
• 1 cup frozen sweet corn
• 3 oz. multigrain tortilla chips (enough for a single layer)
• Chopped cilantro for topping
• Crumbled Cotija cheese for topping

For the cheese sauce:

• ½ tsp. butter
• 1 large clove garlic, minced
• 1½ cups milk
• 2 tbsp. flour
• ¼ tsp. salt, more to taste
• ½ cup shredded cheese of choice (I used Monterrey Jack)

Sweet potatoes: Turn the grill on to medium high heat. Wash the sweet potatoes and pierce with a fork. Wrap the sweet potatoes in a paper towel and microwave on high for 4 minutes. When cool enough to handle, cut sweet potatoes into wedges and toss with the olive oil, chili powder, and cumin (+ salt to taste). Transfer sweet potatoes to the hot grill and grill for a few minutes on each side until roasty and delicious.

Nacho assembly: Meanwhile, heat the refried beans on the stove or in the microwave until warmed through and roast the corn in a dry nonstick skillet until golden brown (see notes). On a large platter, arrange the chips in a single layer. Top with the sweet potato wedges, black beans, and corn.

Cheese sauce: Melt the butter in a small saucepan. Add the garlic and saute for 1-2 minutes. Add ¾ cup milk and heat until simmering. Whisk the remaining ¾ cup milk with the flour; add to the saucepan and stir until smooth and thick. Remove from heat and whisk in the salt and the cheese until melted. Drizzle the cheese sauce over the nachos and top with cilantro and Cotija cheese. Serves 4 (meal); 6 (snack).

Grilled Teriyaki Cauliflower Steaks with Asian Gremolata

Recipe from Foodie Crush, foodiecrush.com/grilled-cauliflower-steaks

• 1-2 heads cauliflower
• 1 5-oz. packet Grill Mates® 7 Spice Teriyaki Single Use Marinade
• 4 tbsp. McCormick sesame seeds
• 3 tbsp. olive oil
• 2 tbsp. brown sugar
• 1 tsp. kosher salt
• 2 tbsp. lemon zest
• 1 tsp. lemon juice
• ½ cup cilantro, chopped finely

Preheat the grill to medium high and prepare the grates with canola oil. Slice the cauliflower heads into ½ inch slices. Place in a baking dish and pour the teriyaki sauce blend over the steaks and carefully toss the steaks to coat. Let sit at room temperature while preparing the rest of the dish.

Pour the sesame seeds into a small sauté pan and heat to medium high. Toast the seeds for 3 minutes or until lightly browned and fragrant, shaking the pan often so the seeds don’t burn. Set aside to cool.

In a small bowl, add the olive oil, brown sugar, kosher salt, lemon zest and lemon juice with the cilantro and mix well. Set aside.

Place the cauliflower on the grill and baste with the reserved teriyaki sauce. Grill for 3-4 minutes on each side or until grill marks appear and cauliflower is cooked to your preference.

Place on a serving platter and drizzle with the gremolata and top with sesame seeds. Serve immediately. Serves 2-4.

Chicken Skewers with Grilled Romaine

Recipe from Food Network, foodnetwork.com/recipes/food-network-kitchen/chicken-skewers-with-grilled-romaine-recipe-2118877

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tsp. red wine vinegar, plus more for drizzling
• 2 tbsp. chopped fresh oregano
• 1 tbsp. minced shallot or red onion
• 1 tsp. minced garlic
• 1/4 tsp. red pepper flakes
• Kosher salt
• 1 head romaine lettuce, quartered lengthwise
• 1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into chunks
• 1 1/2 cups breadcrumbs
• 1/4 cup grated Parmesan cheese

Preheat a grill to medium high. Soak 8 wooden skewers in water, about 15 minutes. Meanwhile, make the dressing: Mix the olive oil, vinegar, oregano, shallot, garlic, red pepper flakes and 1 1/4 teaspoons salt in a large bowl. Drizzle the cut sides of each piece of romaine with about 1 teaspoon of the dressing. Add the chicken to the bowl with the remaining dressing and toss. Add the breadcrumbs and toss to coat. Thread the chicken onto the skewers, leaving space between each piece. Grill the chicken skewers, turning occasionally, until cooked through, 8 to 10 minutes. Meanwhile, grill the romaine, turning once, until marked and slightly wilted, 1 to 2 minutes. Transfer the romaine to plates and drizzle with olive oil and vinegar. Season with salt. Serve with the chicken skewers and sprinkle with the Parmesan. Serves 4. 

Spicy Orange Grilled Shrimp

Recipe from Derrick Riches via The Spruce, thespruce.com/spicy-orange-grilled-shrimp-336010?_ga=2.84779097.1700737539.1495813291-1242125706.1495813291

• 2 pounds shrimp, jumbo, shelled and de-veined
• 1 cup lime juice fresh
• 4 jalapeno peppers, seeded and minced
• 2 tbsp. Tabasco
• 1/3 cup balsamic vinegar
• 2 tbsp. black pepper, fresh ground
• 1/2 cup orange marmalade
• 1/2 cup vegetable oil
• 4 cloves garlic, minced
• 2 tsp. sea salt
• 1/4 cup fresh cilantro, chopped

Mix oil, vinegar, and lime juice together in a saucepan and heat on a medium setting. Add marmalade, Tabasco sauce, salt, and black pepper then mix well. Add jalapeno peppers, cilantro and garlic.

Remove from heat and allow to cool. Place shrimp in a large zip-top bag. Pour marinade over top. Seal and refrigerate for 20-30 minutes.

Preheat grill. Remove shrimp from marinade and place on hot grill.

Grill about 5 to 10 minutes, turning occasionally until done. Cooked shrimp will be pink and firm to the touch.