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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.

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Great Grilling Recipes

from Megan Day, Barbecue champion and co-owner of Burnt Finger BBQ


Recipe

Chocolate Caramel Brownies

Ingredients

  • 50 caramels, unwrapped
  • 3/4 cup salted butter, melted
  • 15.25 oz box chocolate cake mix (Any box cake mix will do. My favorites: German Chocolate and Devils Food cake mix)
  • 1 cup evaporated milk, divided into 2/3 cup and 1/3 cup
  • 12 oz semi-sweet chocolate chips (You can use milk chocolate chips instead)

Instructions

Preheat grill to 350 degrees F. Grease and flour a disposable foil pan. (approx. size 12x10)

Combine the dry cake mix, melted butter and 2/3 cup of the evaporated milk. Mix by hand until batter is smooth.

Place a little over 1/2 of your batter into the prepared foil pan. Set over indirect heat for 10 minutes to begin the baking process. After 10 minutes, remove from heat and sprinkle chocolate chips evenly over the top of the partially cooked brownie. Set aside.

Over medium-low heat, stir together caramels and remaining 1/3 cup of the evaporated milk in a saucepan or small foil pan. Melt and stir until the mixture is smooth.

Drizzle the caramel sauce on top of the chocolate chips. Drop small spoonfuls of the remaining batter sporadically across the top of the caramel sauce. You may not have enough to completely cover the top layer.

Return the pan to the indirect side of the grill and bake for an additional 18 -20 minutes until the brownies feel set on top and the edges are crisp. Let the brownies cool completely before cutting to allow the fillings to firm up.

If you are using a disposable foil pan, feel free to cut the corners and peel away the foil sides instead of trying to cut and dig out the brownies from the pan.

GET THE FAMILY INVOLVED:

This delicious recipe has layers of flavor and several chances to bring the family together to help you make the dish.

First up, it takes a while to unwrap 50 individual caramel wrappers. Put the kiddos to work on this fun task.

Up next, the partially baked brownie will need a layer of chocolate chips. Have the family measure out the chips and supervise them as they distribute the chips across the warm layer of batter.

Finally, the dollops of batter over the top of the caramel sauce layer is a fun activity to share with the family. Give each child a small spoon and have them scoop up the batter for you. Use your finger to sporadically drop each spoonful of batter across the top.

TIPS:

There are approximately 35 caramels per bag. A bag and a half should do the trick!

If you are using a charcoal grill, create a two zone fire. Baking will take place on the cooler side of the grill. If you are using a propane grill, only turn on one or two burners. The baking will take place on the cooler side of the grill.

If you are using a pellet grill or smoker, set your temperature to 350 degrees F.

If you are using a smoker, adjust your vents and fire to run your pit at 350 degrees F.

Use your instant read thermometer to check doneness! These brownies will be perfect at an internal temperature of 180 degrees F.

Recipe

Little Monkey Bread Cans

Ingredients

  • 1/2 cup white sugar
  • 2 tbsp. ground cinnamon
  • 1/2 cup salted butter
  • 1 cup packed brown sugar
  • 2 tubes Jumbo buttermilk biscuits (8 biscuits per tube) Any tube of biscuits will work. If using a smaller biscuit, cut them into 4 equal-sized pieces.

Equipment

  • Grill or smoker
  • Cooking Spray
  • Large plastic storage bag
  • Kitchen shears or knife
  • Small sauce pan or small loaf foil pan
  • Six 15oz. tin cans
    Choose a can with non-BPA lining. Remove the labels and glue from the outside of the cans

Instructions

Preheat grill or smoker to 300 degrees F.

Clean, remove labels, and empty six tin cans and spray interior with cooking spray.

In a large plastic storage bag place 1/2 cup white sugar and 1 tbsp. of the ground cinnamon. Shake to combine.

Open one tube of jumbo biscuits and cut each into 6 equal-sized pieces. You will have 48 biscuit pieces in total. Place a few at a time into the cinnamon sugar mixture and shake to coat. Evenly distribute these amongst 3 of your tin cans.

Add second tablespoon of ground cinnamon to the sugar mixture and repeat the cutting and coating steps. Distribute the coated pieces between the remaining three tin cans. Each can should have 16 coated biscuit pieces.

Melt butter in a small sauce pan over direct medium heat. Add brown sugar and stir constantly to combine without allowing the mixture to boil. Once combined, remove from heat and pour equal amounts of the sauce into each can.

Place cans over indirect heat and bake for 30 minutes or until biscuits have risen and are no longer doughy. Be sure to periodically rotate the cans to promote an even bake.

Remove from heat and allow to cool for 5 minutes. Turn can over onto plate and allow the sauce to run out and biscuits to release from the can.

GET THE FAMILY INVOLVED:

Sometimes we just want our own little dessert!

Be sure to grab a marker and have everyone write their initials to claim one of the cans!

There is great excitement in knowing one of those little monkey bread cans is ALL yours. The steps in this recipe make it easy for the family to get involved and own a portion of the process.

Adults can prep the tin cans, cut the biscuits & make the sauce.

Kid-friendly tasks in this recipe include spraying the inside of the tin cans, shaking the dough pieces in the bag of cinnamon sugar, and counting out 16 coated biscuit pieces for each tin can.

TIPS:

Place one tablespoon of cinnamon into the sugar bag for the first tubes-worth of biscuit pieces. Then add the second tablespoon of cinnamon to the same bag of sugar to finish out the second tube of biscuit pieces.

If you like more cinnamon, continue to add dashes of cinnamon to the sugar bag after every other coating shake.

To prevent overcrowding, try to only shake 6 to 8 dough pieces at at time so each piece gets well coated.

Be patient! It may take a while for the butter and brown sugar to combine. Stir constantly. If you have a little lemon juice, add a few drops to make a smoother sauce.

This is also a great recipe to make over a fire pit or campfire!

TIPS ON THE GRILL:

If you are using a charcoal grill, create a two zone fire. Baking will take place on the cooler side of the grill.

If you are using a gas grill, only turn on one or two burners. The baking will take place on the cooler side of the grill.

If you are using a pellet grill or smoker, set your temperature to 300 degrees F. If you are using a smoker, adjust your vents and fire to run your pit at 300 degrees F.

If you are unsure of your grill’s ambient temperature, cut a potato in half and stick a thermometer probe threw the potato so the tip comes out on the other side. Place the cut side of the potato on the indirect side of the grill and see what the tip is reading for the temperature inside your grill.


Great Grilling Recipes

from Pitmaster Andy Groneman


Recipe

Turkey Breast Roulade

Ingredients

  • 1 12 to 14-pound turkey
  • Prosciutto ham
  • Smoke On Wheels BBQ Marinade
  • Favorite Poultry Rub

Instructions

Preheat cooker to 325-degrees. Carefully remove skin from the turkey and set aside. Separate the bird into white and dark pieces. Remove the breast meat from the bone, butterfly and marinade in SOW BBQ Marinade (2 -3 hrs). Lay skin, fat side up on a preparation surface. Place a layer of prosciutto onto the skin. Remove the breast meat from the marinade, season with the chosen rub and lay onto the prosciutto. Starting at one end, roll the turkey like a jelly roll. Finally, use twine for a simple trussing, or roll in a frogmat/qmatz. Place the stuffed turkey breast seam side down on the grate or a pan and cook for 1 ½ to 2 hours, until an instant-read thermometer registers 150 degrees F in the center, (test in a few places). Remove the turkey roll and cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve ½-inch-thick slices and serve.

Recipe

Mixed Berry Cobbler

Ingredients

  • 1 21 oz can blueberry pie filling
  • 1/2 cup (1 stick) unsalted butter
  • 1 box yellow cake mix
  • 1 cup brown sugar
  • 1 pint fresh berries (blueberries, raspberries, blackberries, etc.)

Instructions

Preheat your cooker to 350°F. Spread the pie filling out in the bottom of a Lodge Logic 12" Cast Iron Skillet. Pour the fresh berries over the pie filling. Spread the cake mix evenly over the berries. Cut the butter into about a dozen pats and place them on top of the cake mix. Sprinkle the brown sugar over everything. Place the skillet on the second shelf of the cooker and bake for about 45 minutes, until cooked through. Serve with ice cream.


Recipe

Flank Steak Fajitas with grilled peppers and onions

Ingredients

  • 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

Instructions

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: Smoke on Wheels

Recipe

Spaghetti Squash with Smoked Garlic Pesto

Ingredients

  • 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

Instructions

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.


Recipe

Perfect Pork Meatballs

Ingredients

  • 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

Instructions

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°

Recipe

Sweet Pepper Poppers

Ingredients

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

Instructions

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)


Recipe

Spatchcocked Turkey

Ingredients

  • Bourbon Brine
  • Grill oil
  • R Butts R Smokin Kick’n Chik’n Rub
  • Fresh Turkey - 12-14lb.

Instructions

PREP

Place turkey into brining bucket, seal & place in fridge for up to 12 hours. Rinse under clear cool water for 5 minutes, drain well and pat dry. Place turkey, breast side down on your preparation surface. Using poultry shears remove the backbone by cutting along both sides. Take hold of the edges and open the turkey up, trimming any excess fat and skin that remains, then turn the bird breast side up. Place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack. Repeat on the other side. Pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure (or remove).

COOKING

Preheat cooker to a temperature of 325-350º. Apply a light coat of Butcher’s Grilling Oil to the skin. Liberally apply R Butts Rub to all surfaces and under the skin where possible. Cover and refrigerate until ready to place into cooker. Place into cooker and cook for 90 minutes. Wrap in foil as skin becomes golden brown. Cook Breast to an internal temp of 155o - Cook Leg quarter joint to a temp of 165°.

Recipe

Bourbon Brine

Ingredients

  • 2 quarts water
  • 1 cup soy sauce
  • 2 cups dark brown sugar
  • 3/4 cup sea salt
  • 6-8 whole bay leaves
  • 3 large sprigs of thyme
  • 8-10 whole cloves garlic, peeled/halved
  • 2 teaspoons whole peppercorns
  • 3⁄4 cup Bourbon or Rye Whiskey
  • 1 cup Steen’s cane syrup (or maple)

Instructions

This is concentrated. It is designed to add cold water to, after you make it. (add 2 Qts. of cold water when done).


Recipe

Talkin' Turkey

Here's the problem with turkey: above 150°F, white meat begins to dry out. Dark meat, with its connective tissue/callogen, has to be cooked to at least 165°F.

Separating the dark meat from the white is the best way to get to the 15-20º temperature differential between properly cooked thigh/legs and breasts.

General Info:

  • Meat Cut: Spatchcocked whole bird, or Boned Turkey breast (can cook as a roulade or whole breast), Leg Quarters
  • Options: Spatchcock prep, or full separation.
  • Seasoning methods:
    • Brine &/or Marinade (optional)
    • Rub: Fav. BBQ seasoning (class is using Bird & Bone)
  • Cooking Temp: 350 degrees / Cooking time: ~60-90min.

Tips/Tricks:

  • Marinade up to 8hrs.
  • Brining can be done overnight (up to 16hrs).
  • Don’t overcook your white meat! Juice is clear, it is cooked! (155ºF, typically)
  • Dark meat needs to be cooked to 165-170ºF, to ensure connective tissue/collagen is broken down
  • Spatchcocking is the easiest way to cook the bird so that all of the pieces roast evenly in a 350º smoker.

Pull out the breast when it reaches 150° (tent it with foil to keep it warm) and the legs/wings when they hit 165°F. Cooking should take ~90 minutes for a 12 to 15 pound bird, plus 30 minutes of rest time. Carve the bird, and serve!!

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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