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Presenting the Winners from Our Get Grilling Contest

These winners earned their grate marks. Fire up the pit and fill your plate with char-kissed salads, savory sandwiches and juicy mains.

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Grilled Lamb With Mint Pepper Jelly Exps Rc21 266566 B11 30 11b 5

Grand Prize: Grilled Lamb with Mint-Pepper Jelly

I used jalapeno pepper jelly to make the somewhat predictable duo of lamb and mint a little more exciting, and it paid off in a big way! —Lori Stefanishion, Drumheller, Alberta

Learn more about our contests and submit your own recipes for consideration.

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Grilled Ribeyes With Hatch Chile Butter Exps Rc21 266424 B11 30 4b 4

1st Place: Grilled Ribeyes with Hatch Chile Butter

In summer, succulent ribeye steaks call for my flavor-packed compound butter, swirled with Hatch chiles, cilantro, lime juice and garlic. —David Ross, Spokane Valley, Washington
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Grilled Potato And Corn Salad Exps Rc21 266185 B11 30 7b 5

2nd Place: Grilled Potato and Corn Salad

Corn salad and potato salad are two summer classics. I smashed ’em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky
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Grilled Vegetable Pesto Sandwiches Exps Rc21 266635 B11 30 6b

3rd Place: Grilled Vegetable Pesto Sandwiches

Grilling isn’t just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. —Tanya Mehta, Philadelphia, Pennsylvania
5 / 12
Banh Mi Baby Back Ribs Exps Rc21 266545 B12 01 5b

Most Innovative: Banh Mi Baby Back Ribs

We love both banh mi and ribs. This creative entree has all the flavors of the beloved Vietnamese sandwich–sans bread. Sprinkle the pork with roasted peanuts and sesame seeds, in addition to the other garnishes, for a fun crunch. —Bonnie Geavaras-Bootz, Chandler, Arizona
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Chorizo Burgers Exps Rc21 266403 B12 01 10b

Runner-Up: Chorizo Burgers

A chorizo burger? You bet! Pickled veggie toppers complement the spicy patties especially well. —Robert J. Johnson, Chino Valley, Arizona
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Crispy Grilled Wings Exps Rc21 266255 B12 01 2b

Runner-Up: Crispy Grilled Wings

My family is full of chicken-wing fiends. If there’s a wing-eating contest, my husband is entering. Same goes for our 9-year-old daughter, who’s very proud of her record (16 wings). Our preference is crispy wings, which can be achieved on the grill with cornstarch. —Audrey Alfaro, Boise, Idaho
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Greek Ouzo Pork Kabobs  Exps Rc21 266123 B12 01 12b 6

Runner-Up: Greek Ouzo Pork Kabobs

Eat dinner as they do in the Mediterranean with these delightfully different kabobs. Ouzo and the tzatziki dipping sauce give you a real taste of the Greek islands. —Francine Lizotte, Surrey, British Columbia
9 / 12
Grilled Nectarines With Burrata And Honey Exps Rc21 266775 B12 01 4b

Runner-Up: Grilled Nectarines with Burrata and Honey

This summer appetizer is inspired by the classic caprese salad made with tomato, mozzarella, basil and balsamic reduction. Instead, I grilled nectarines as a base for the salad and added burrata, mint and honey. You could use any stone fruit if you can’t find beautiful fresh nectarines. —Anthony Gans, Hawthorne, California
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Grilled Peach Couscous Salad Exps Rc21 266265 B12 01 8b

Runner-Up: Grilled Peach Couscous Salad

You’ll feel inspired at the farmers market with the recipe for this couscous salad in tow. Grilled peaches and limes plus a subtly sweet dressing bring pizzazz. —Emily King, Fayetteville, Arkansas
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Grilled Summer Sausage Salad Exps Rc21 265865  B11 30 14b 4

Runner-Up: Grilled Summer Sausage Salad

It’s not often you see sausage in a salad, but I say why not? The grilled links and garden vegetables make for a garlicky, fresh-tasting, super-filling salad. I’ll even grill the romaine on occasion! —Noelle Myers, Grand Forks, North Dakota
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Maple Sage Grilled Chicken Exps Rc21 266028 B11 30 2b 5

Runner-Up: Maple Sage Grilled Chicken

Maple and sage are reserved for the fall no more! My family devours these sweet and savory chicken fillets in the summer—or anytime. —Sue Gronholz, Beaver Dam, Wisconsin

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.