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The sizzle of meat, the smell of fresh burgers in the air. There’s something about cooking out that makes mouths water. Whether you’re impressing guests or cooking dinner for your family, there’s always a reason to grill. Westlake is here with everything you need to enjoy the flavors you love all year long.

From beginners to pitmasters, we’ve got everything you need.

Charcoal grills, gas grills, smokers and everything in between. We’ve got the BBQ names you know and love. And while you’re in, stock up on utensils, charcoal, wood and any other accessories you need to be master of your grill.

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Great grilling recipes


Flank Steak Fajitas with grilled peppers and onions


  • 6" tortillas
  • 2 sweet onions
  • 1 bell pepper
  • 1 Poblano chile
  • 3 pounds , Flank Steak
  • Mojo Marinade
  • Grapeseed Oil

Mojo Marinade

  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar 1/2 cup olive oil
  • 1 large handful fresh cilantro leaves, finely chopped Kosher salt and freshly ground black pepper


Place steak on a cutting board and remove the silver skin and the excess fat. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 4-hrs Drain the marinade from the meat. Season meat with rub as it comes up from fridge temp. Grill the steak over high heat, directly, for 7-8 min per side. Once temp is 125-130 internal, Remove from grill and cover, allow to rest for at least 10-minutes before serving. Thinly slice the steak; against the grain, on a bias. Vegetables: Thinly slice all veggies, and toss in grapeseed oil. Season with Salt and Pepper and place into grill pan. After flipping steak, Cook veg. in grillpan, turning regularly, until evenly cooked, and starting to soften.

Mojo Marinade Instructions

In a bowl, mash together the garlic, jalapeño, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add lime juice, orange juice, vinegar, & oil. Shake it up really well to combine.

Recipe credit:


Spaghetti Squash with Smoked Garlic Pesto


  • 1 spaghetti squash
  • Salt and Pepper
  • Smoke on Wheels BBQ Marinade
  • Favorite Italian Seasoning

For the Pesto

  • 1/4 cup pinenuts, toasted
  • 2 cloves garlic, chopped
  • 2 cloves smoked garlic, pressed
  • 1 tsp lemon juice
  • 2 cups (about 2 oz before picking leaves) packed fresh basil leaves
  • 1/4 cup of oil from the SOW Marinade or EVOO


Combine all pesto ingredients in a food processor and process until smooth. Season with salt. Store in the refrigerator until ready to use. Preheat your cooker to 400° F. Cut the spaghetti squash horizontally into 1 "-2" rings. Run a paring knife around the inside of each ring to remove the seeds. Place in ziplock with Smoke on Wheels BBQ Marinade (1-2 hours). Season with salt. Place directly on the grates of the cooker. After 20 minutes, flip the squash. Cook 20 minutes more, or until tender. Remove from cooker. Rest 10 minutes. Remove the skins and use a fork (or your hands) to separate the strands of the flesh into long "noodles." Toss the spaghetti squash in the pesto. Season with salt and pepper.


Perfect Pork Meatballs


  • 2 1/2 lbs Pork Shoulder
  • 1/2 lb Bacon
  • 10 Sweet Cherry Peppers
  • 1/4 cup Hot Chili Pepper Juice
  • 1 lb bread (the drier, the better)
  • 4 eggs
  • 4 tbsp Favorite steak seasoning


Cube up 2 1/2 pounds of pork shoulder. Place in a large mixing bowl. Cut up 1/2 pound of bacon, place in bowl with pork shoulder. Combine the cherry peppers, chili pepper juice, eggs, bread, and steak seasoning into the bowl. Mix well. A handful at a time, put the mixture through a meat grinder. Once the mixture is fully ground, roll out the meatballs and place them in a buttered foil pan. Preheat your cooker to 400°. Cook the meatballs for 15 – 20 minutes or until the internal temperature is 170°


Sweet Pepper Poppers


  • Jalapenos, cored/seeds removed
  • Cream Cheese
  • Shredded Co-Jack
  • Sausage, browned and crumbled
  • Smoked bacon


Mix equal parts cream cheese, co-jack, and sausage, stir until thoroughly mixed. After coring, and seeding the Jalapenos, fill with stuffing. Wrap stuffed jalapenos in bacon. Season if desired. Place jalapeños in chili rack and cook over indirect heat in your grill or smoker. Grill until bacon is cooked through, and chilies have color. Can substitute sweet pepper as well, for a non-‘atomic’ version. Cook in 300 degree cooker, until bacon is cooked. (20-30 min)

Helpful Videos

  • How do I select a grill or smoker?

  • How do I clean my grill? And when do I replace a burner?

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