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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 Pitmaster Andy Groneman


Turkey Breast Roulade


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


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.


Mixed Berry Cobbler


  • 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.)


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.


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: Smoke on Wheels


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)


Spatchcocked Turkey


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



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).


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°.


Bourbon Brine


  • 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)


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


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.


  • 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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