18 Tangy Barbecue Sauce Recipes Perfect for Grilling

Nothing says summer like the sizzle of the grill and the bold, tangy kick of homemade barbecue sauce. Whether you’re slathering it on ribs, brushing it over chicken, or dunking crispy fries, the right sauce can turn any cookout into a flavor-packed feast. Get ready to fire up your taste buds—we’ve rounded up 18 irresistible barbecue sauce recipes that’ll make you the grill master of the season!

Classic Smoky Barbecue Sauce

This Classic Smoky Barbecue Sauce is a finger-licking staple that’ll upgrade everything from ribs to grilled veggies—rich, tangy, and just the right amount of sweet.

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

1. In a medium saucepan over medium heat, whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp molasses, 1 tbsp Worcestershire sauce, and 1 tbsp yellow mustard until smooth.
2. Stir in 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper (if using). Bring to a gentle simmer, then reduce heat to low.
3. Cook uncovered for 15–20 minutes, stirring occasionally, until thickened slightly (it’ll continue to thicken as it cools).

The deep smokiness from the paprika and molasses balances the tangy-sweet base, making it irresistible for basting or dipping. Tip: For extra depth, let the sauce sit overnight—the flavors meld beautifully!

Honey Mustard Barbecue Sauce

Sweet, tangy, and just a little smoky, this honey mustard barbecue sauce is the perfect balance of flavors for glazing ribs, chicken, or even roasted veggies.

Ingredients:

• 1 cup yellow mustard
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions:

1. In a small saucepan over medium heat, whisk together 1 cup yellow mustard, 1/2 cup honey, 1/4 cup apple cider vinegar, 2 tbsp ketchup, and 1 tbsp Worcestershire sauce until smooth.
2. Stir in 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low.
3. Cook for 10–12 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and let cool slightly before using.

The vinegar cuts through the sweetness, while the smoked paprika adds a subtle depth—making this sauce way more interesting than store-bought versions.

Tip: For a spicier kick, add a pinch of cayenne or a dash of hot sauce with the other seasonings.

Spicy Chipotle Barbecue Sauce

This smoky, tangy Spicy Chipotle Barbecue Sauce is a game-changer for grilling season—just sweet enough with a slow-building heat that keeps you coming back for more.

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 2 tbsp molasses
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1-2 minced chipotle peppers in adobo (adjust for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a saucepan over medium heat, whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp molasses, and 2 tbsp Worcestershire sauce until smooth.
2. Stir in 1 tbsp Dijon mustard, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1-2 minced chipotle peppers, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
3. Reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until thickened slightly (it will continue to thicken as it cools).

The magic here? The smoky depth from the chipotles and molasses makes it cling perfectly to ribs or chicken without overpowering. Tip: For extra tang, add a splash of vinegar after cooling if needed.

Apple Cider Vinegar Barbecue Sauce

Tangy, sweet, and just a little smoky—this barbecue sauce is a game-changer for ribs, pulled pork, or even grilled veggies.

Ingredients:

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. In a saucepan over medium heat, whisk together 1 cup ketchup, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard until smooth.
2. Stir in 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper (if using). Bring to a simmer.
3. Reduce heat to low and cook for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

The sharp tang of vinegar balances the sweetness perfectly, making this sauce bold enough to stand up to rich meats without overpowering them.

Tip: For a smoother texture, blend the finished sauce with an immersion blender before serving.

Maple Bourbon Barbecue Sauce

This Maple Bourbon Barbecue Sauce is the perfect balance of sweet, smoky, and tangy—just the thing to slather on ribs, chicken, or even roasted veggies.

• 1 cup ketchup
• 1/2 cup pure maple syrup
• 1/4 cup bourbon
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt

1. In a medium saucepan over medium heat, combine 1 cup ketchup, 1/2 cup maple syrup, 1/4 cup bourbon, 2 tbsp apple cider vinegar, 2 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard. Whisk until smooth.
2. Stir in 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt.
3. Bring to a simmer, then reduce heat to low. Cook uncovered for 15–20 minutes, stirring occasionally, until thickened slightly.

The bourbon adds a rich depth, while the maple syrup keeps it just sweet enough—no cloying sugar overload here!

Tip: For a smoother sauce, blend after cooling. It also freezes beautifully for up to 3 months.

Garlic Parmesan Barbecue Sauce

This rich, tangy sauce is a game-changer for grilled chicken or roasted veggies—garlicky, cheesy, and just smoky enough to keep you coming back for more.

Ingredients:

• 1 cup ketchup
• 1/2 cup grated Parmesan cheese
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 2 tbsp minced garlic
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. In a saucepan over medium heat, combine 1 cup ketchup, 1/4 cup honey, 2 tbsp apple cider vinegar, 2 tbsp minced garlic, and 1 tbsp Worcestershire sauce. Whisk until smooth.
2. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
3. Reduce heat to low and stir in 1/2 cup grated Parmesan cheese, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp salt. Cook for 2 more minutes until the cheese melts into the sauce.
4. Remove from heat and let cool for 5 minutes before using (it’ll thicken further as it rests).

The Parmesan adds a savory depth you won’t find in standard BBQ sauces, making it perfect for brushing on meats during the last few minutes of grilling.

Tip: For extra smokiness, add a pinch of chipotle powder with the paprika.

Pineapple Teriyaki Barbecue Sauce

Sweet, tangy, and just a little smoky, this versatile sauce will upgrade everything from grilled chicken to tofu bowls—no fancy ingredients required.

Ingredients:

• 1 cup crushed pineapple (canned, undrained)
• 1/2 cup ketchup
• 1/3 cup soy sauce (low-sodium works too)
• 1/4 cup packed brown sugar
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions:

1. In a saucepan over medium heat, combine 1 cup crushed pineapple (with juice), 1/2 cup ketchup, 1/3 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, and 2 tbsp honey. Whisk until smooth.
2. Stir in 1 tbsp grated ginger, 2 cloves minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
3. Remove from heat and let cool slightly before using. For a smoother texture, blend with an immersion blender.

The pineapple’s natural acidity balances the rich teriyaki depth, while smoked paprika adds a whisper of backyard barbecue—no grill required!

Tip: Double the batch and freeze half in a jar; it thaws perfectly for quick weeknight glazes.

Korean-Style Gochujang Barbecue Sauce

This sweet, spicy, and umami-packed sauce will take your grilled meats or roasted veggies to the next level—it’s sticky, bold, and ridiculously easy to whip up.

Ingredients:

• 1/2 cup gochujang (Korean red pepper paste)
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp black pepper

Instructions:

1. In a small saucepan over medium heat, whisk together 1/2 cup gochujang, 1/4 cup honey, 3 tbsp soy sauce, 2 tbsp rice vinegar, and 2 tbsp sesame oil until smooth.
2. Add 3 cloves minced garlic, 1 tbsp grated ginger, and 1 tsp black pepper. Simmer for 5–7 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.
3. Remove from heat and let cool for 10 minutes before using. (The sauce will continue to thicken as it cools.)

The magic here? Gochujang’s fermented depth balances the honey’s sweetness, creating a glossy glaze that clings perfectly to ribs, wings, or even tofu.

Tip: For a smoother sauce, blitz everything in a blender after simmering—great for drizzling!

Molasses and Brown Sugar Barbecue Sauce

This rich, smoky-sweet barbecue sauce is a game-changer for ribs, pulled pork, or grilled chicken—just a few spoonfuls add deep, caramelized flavor.

Ingredients

• 1 cup ketchup
• 1/2 cup packed dark brown sugar
• 1/4 cup molasses
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions

1. In a medium saucepan over medium heat, whisk together 1 cup ketchup, 1/2 cup dark brown sugar, 1/4 cup molasses, and 1/4 cup apple cider vinegar until smooth.
2. Stir in 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using). Bring to a gentle simmer.
3. Reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.

The molasses lends a velvety depth, while the brown sugar balances it with just the right touch of sweetness—no store-bought sauce compares. Tip: For extra smokiness, add a pinch of liquid smoke with the Worcestershire sauce.

Raspberry Balsamic Barbecue Sauce

This sweet-tangy sauce is a game-changer for grilled meats, blending ripe raspberries with rich balsamic for a glossy, finger-licking finish.

Ingredients:

• 1 cup fresh or frozen raspberries
• 1/2 cup ketchup
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a saucepan over medium. Add 1 cup raspberries and mash lightly with a spoon until they release juices, about 2 minutes.
2. Stir in 1/2 cup ketchup, 1/4 cup balsamic vinegar, 2 tbsp honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low.
3. Cook uncovered for 10–12 minutes, stirring occasionally, until thickened enough to coat the back of a spoon. For a smoother texture, blend with an immersion blender.

The raspberry seeds add a subtle crunch, while the balsamic deepens into a caramelized tang—perfect for brushing on chicken or pork during the last 5 minutes of grilling.

Tip: Freeze extra sauce in an ice cube tray for single-use portions to jazz up weeknight meals!

Jalapeño Lime Barbecue Sauce

This zesty Jalapeño Lime Barbecue Sauce is the perfect balance of smoky, tangy, and spicy—ideal for slathering on grilled chicken or ribs.

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp Worcestershire sauce
• 2 tbsp lime juice (freshly squeezed)
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

1. In a medium saucepan over medium heat, combine the ketchup, apple cider vinegar, honey, Worcestershire sauce, lime juice, and Dijon mustard. Whisk until smooth.
2. Stir in the minced garlic, chopped jalapeño, smoked paprika, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low.
3. Let the sauce cook for 15–20 minutes, stirring occasionally, until thickened slightly and the flavors meld. Taste and adjust salt or lime juice if needed.

The bright lime and spicy jalapeño cut through the richness of traditional barbecue sauce, making it irresistibly punchy. Tip: For extra heat, leave the jalapeño seeds in—just warn your guests!

Ginger Peach Barbecue Sauce

Sweet peaches and spicy ginger come together in this vibrant barbecue sauce that’s perfect for glazing ribs, chicken, or even grilled veggies.

Ingredients:

• 2 cups peeled, diced ripe peaches (about 3 medium)
• 1 cup ketchup
• 1/3 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp brown sugar
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan over medium heat, combine the peaches, ketchup, apple cider vinegar, honey, brown sugar, ginger, garlic, smoked paprika, salt, and black pepper. Stir well.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until the peaches soften and the sauce thickens slightly.
3. Use an immersion blender (or transfer to a regular blender) to puree until smooth. For a chunkier texture, pulse lightly or skip blending.
4. Cool to room temperature before using, or store in an airtight container in the fridge for up to 1 week.

The fresh ginger adds a bright kick that balances the sweetness of the peaches—ideal for summer cookouts or meal prep ahead of time.

Tip: For extra depth, char the peaches on a grill for 2–3 minutes before dicing.

Root Beer Barbecue Sauce

This sweet, tangy, and slightly fizzy barbecue sauce is a nostalgic twist on the classic—perfect for ribs, pulled pork, or even grilled veggies.

Ingredients:

• 1 cup root beer (not diet)
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan over medium heat, combine 1 cup root beer, 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, and 2 tbsp Worcestershire sauce. Whisk until smooth.
2. Stir in 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
3. Bring to a simmer, then reduce heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
4. Remove from heat and let cool slightly before using. (Store leftovers in an airtight jar for up to 2 weeks.)

The root beer adds a caramelized depth and subtle effervescence that makes this sauce unforgettable—ideal for summer cookouts or glazing slow-cooked meats.

Tip: For extra smokiness, add a pinch of cayenne or a splash of liquid smoke with the spices.

Thai Peanut Barbecue Sauce

This sweet, tangy, and nutty sauce is a game-changer for grilling—slather it on chicken, ribs, or tofu for a Thai-inspired twist on classic BBQ.

Ingredients:

• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp sriracha (or more to taste)
• 1/4 cup water

Instructions:

1. In a small saucepan over medium heat, whisk together 1/2 cup creamy peanut butter, 1/3 cup honey, 1/4 cup soy sauce, 2 tbsp rice vinegar, and 2 tbsp lime juice until smooth.
2. Stir in 2 cloves minced garlic, 1 tbsp grated ginger, and 1 tsp sriracha. Simmer for 3 minutes, stirring constantly.
3. Gradually add 1/4 cup water to thin the sauce to a pourable consistency. Remove from heat and let cool slightly before using.

The magic here? The sauce thickens as it cools, clinging perfectly to grilled meats without dripping off. Brush it on during the last 5 minutes of cooking for a caramelized finish.

Tip: For a chunkier texture, swap creamy peanut butter for crunchy and skip the water.

Cherry Cola Barbecue Sauce

This sweet-tangy cherry cola barbecue sauce is a nostalgic twist on classic BBQ—perfect for ribs, pulled pork, or even grilled chicken.

Ingredients:

• 1 cup cherry cola (not diet)
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan over medium heat, combine 1 cup cherry cola, 1 cup ketchup, 1/4 cup apple cider vinegar, and 1/4 cup brown sugar. Whisk until smooth.
2. Stir in 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
3. Bring to a simmer, then reduce heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
4. Remove from heat and let cool slightly before using. (The sauce will thicken further as it cools.)

The cola adds a caramelized depth, while the cherries lend a subtle fruity brightness—no one will guess the secret ingredient!

Tip: For extra cherry flavor, stir in 1/4 cup finely chopped dried cherries after simmering.

Herb-Infused White Wine Barbecue Sauce

This elegant twist on classic BBQ sauce brings bright herbal notes and a touch of sophistication to grilled chicken, pork, or veggies.

Ingredients:

• 1 cup dry white wine (like Sauvignon Blanc)
• 1 cup ketchup
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 2 tbsp finely chopped fresh rosemary
• 1 tbsp minced garlic
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. In a saucepan over medium heat, combine white wine, ketchup, honey, and apple cider vinegar. Whisk until smooth.
2. Stir in rosemary, garlic, smoked paprika, black pepper, and salt. Bring to a gentle simmer.
3. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until thickened to a glaze-like consistency (it should coat the back of a spoon).

The rosemary and white wine create a fragrant, slightly tangy sauce that’s equally at home on weeknight chicken thighs or a fancy charcuterie board.

Tip: For extra depth, let the sauce cool completely before using – the flavors meld beautifully overnight.

Smoked Paprika and Cumin Barbecue Sauce

This smoky, slightly spicy barbecue sauce is a game-changer for grilled meats or roasted veggies—it’s got depth from smoked paprika and a warm kick from cumin.

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt

1. In a small saucepan over medium heat, whisk together ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce until smooth.
2. Stir in smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt. Bring to a gentle simmer.
3. Reduce heat to low and cook for 10–12 minutes, stirring occasionally, until thickened slightly (it should coat the back of a spoon).

The magic here is the balance—smoky sweetness with just enough tang and spice to keep things interesting. Try it brushed on chicken thighs during the last 5 minutes of grilling.

Tip: For extra depth, add a splash of liquid smoke or a pinch of cayenne if you like heat.

Mango Habanero Barbecue Sauce

Sweet, spicy, and bursting with tropical flavor, this mango habanero barbecue sauce will take your grilled meats and veggies to the next level.

Ingredients:

• 2 cups diced ripe mango (about 2 medium mangoes)
• 1-2 habanero peppers, seeded and minced (adjust to taste)
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions:

1. In a medium saucepan over medium heat, combine the diced mango, minced habanero, ketchup, apple cider vinegar, honey, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and salt.
2. Bring to a simmer, then reduce heat to low. Cook for 20-25 minutes, stirring occasionally, until the mango is soft and the sauce has thickened slightly.
3. Remove from heat and let cool slightly. Transfer to a blender and puree until smooth (or leave slightly chunky for texture).

The fruity sweetness of mango balances the fiery habanero perfectly, creating a sauce that’s bold but not overwhelming—ideal for glazing chicken wings or brushing on ribs during the last few minutes of grilling.

Tip: For a smoother sauce, strain through a fine-mesh sieve after blending to remove any remaining mango fibers.

Conclusion

With 18 tangy barbecue sauce recipes to choose from, your grilling game just got a major upgrade! Whether you crave sweet, smoky, or spicy, there’s a sauce here to make your next cookout unforgettable. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the saucy inspiration on Pinterest—happy grilling!