50 Most Popular Foods To Grill In Every State

I remember the first time I grilled a feast that spanned flavors from coast to coast.

Each state’s grilling specialty tells a story of its culture, ingredients, and heat mastery.

From smoky BBQ to sizzling seafood, there’s a world of taste to explore on the grill.

Join me on this mouthwatering journey as we uncover what locals love to cook over flames in every state, spiced with personal anecdotes and a dash of humor to keep things sizzling.

1. Alabama – White BBQ Chicken

Alabama’s white BBQ chicken flips the script with a tangy mayo and vinegar-based sauce instead of the usual tomato. I once tried this at a friend’s backyard party, and the creamy tang tangled delightfully with the charred chicken. It’s a southern twist that packs a punch without a fuss.

The sauce is like a secret handshake among Alabama grillers—creamy, sharp, and unapologetically bold. When grilling this bird, patience is key; slow and steady gets that smoky kiss.

If you want a BBQ that stands out at your next cookout, Alabama’s white BBQ chicken is your smoky soulmate. Just don’t forget the extra napkins!

2. Alaska – Grilled King Salmon

Grilling king salmon in Alaska feels like roasting the crown jewel of the sea over an open flame. The first time I grilled this majestic fish during a camping trip, the smoky aroma mingled perfectly with the fresh pine air.

This fish is rich, fatty, and flaky when grilled just right, with charred edges that bring out its full flavor. Alaska’s cold waters produce a salmon that’s like the luxury sedan of grilled fish—smooth, rich, and utterly satisfying.

Next time you want to impress, treat yourself to Alaska’s king salmon; it’s worth the sizzle and the smoke.

3. Arizona – Mesquite-Grilled Ribeye Steak

Arizona’s desert heat pairs perfectly with mesquite wood-smoked ribeye steaks. I remember my first bite at a desert cookout—the smoky, slightly sweet mesquite flavor danced with the steak’s rich marbling like a cowboy’s two-step.

Mesquite wood adds a distinctive, bold smoky character that’s unbeatable. The dry heat of Arizona means the grill’s always ready, making it a steak lover’s dream.

If you want to channel your inner cowboy, grab a ribeye and some mesquite; Arizona’s grilling style is a smoky serenade you won’t forget.

4. Arkansas – Grilled Catfish

Arkansas catfish on the grill is a celebration of river bounty and southern charm. The first time I fired up the grill for catfish, the crispy skin crackled like a campfire story as the aroma filled the air.

Catfish has a mild, sweet flavor that absorbs smoky goodness beautifully. Arkansas grillers know to keep it simple—season, grill, and let the fish shine.

For a taste of southern riverside tradition, grilled catfish is a no-brainer. It’s a humble hero that delivers a knockout flavor round every time.

5. California – Grilled Avocado

California’s love for fresh and health-conscious food leads to the unexpected star: grilled avocado. I was skeptical until I tried one at a beach BBQ; the smoky, creamy fruit was like a buttery dream with a charred kiss.

Grilling softens the avocado, adding a smoky depth that tears up from the usual guacamole game. It’s a plant-based treat that’s as Instagram-worthy as it is tasty.

For a grill session that’s light yet luxe, California’s grilled avocado is the perfect fusion of health and heat.

6. Colorado – Grilled Elk Steaks

Colorado’s rugged landscapes demand a bold grill item: elk steaks. My first elk steak grilling was a revelation—lean, rich, and earthy with a flavor that punched above its weight.

Elk’s low fat means grilling requires a gentle touch to keep it juicy. It’s a wild game delight that pairs beautifully with mountain air and hearty sides.

If you want to taste Colorado’s wild side, elk steaks offer a primal, smoky experience that’s as fresh as the Rockies themselves.

7. Connecticut – Grilled Clams

Connecticut’s grilled clams bring ocean breeze and summer nights right to your plate. I first tasted these gems at a seaside shack—briny, buttery, and kissed by flames.

The clams open like tiny treasure chests, releasing sweet juices enhanced by smoky char. A splash of garlic butter seals the deal.

For a taste of New England’s coastal charm, grilled clams are the perfect finger food that’s simple but unforgettable.

8. Delaware – Grilled Crab Cakes

Delaware’s crab cakes grilled to golden perfection are a seafood lover’s delight. I recall a summer BBQ where these cakes stole the show—crispy outside, tender and sweet inside.

Grilling adds a smoky edge that frying just can’t match. It’s the best of both worlds: crunchy texture and rich crab flavor.

Bring a bit of Delaware’s coastal magic home with grilled crab cakes; they’re a smoky twist on a classic favorite.

9. Florida – Grilled Mahi-Mahi

Florida’s grilled mahi-mahi is a tropical breeze on your taste buds. I first encountered this at a beachside grill party—the firm, flaky fish had a smoky char that played beautifully against its mild flavor.

Mahi-mahi’s texture holds up well on the grill, making it a favorite for vibrant marinades and fresh salsas.

For a grilling adventure that whispers ocean breezes and sunny skies, Florida’s mahi-mahi is your go-to catch.

10. Georgia – Grilled Peach Slices

Georgia peaches grilled with a sprinkle of cinnamon are a sweet southern serenade. I tasted this at a backyard bash where the smoky caramelized fruit was the surprise hit, balancing juicy sweetness with a grill-kissed edge.

Grilling peaches intensifies their natural sugars, crafting a dessert that’s both rustic and refined.

For a fruity finish that’s more than just a sidekick, Georgia’s grilled peaches bring a warm, smoky glow to any cookout.

11. Hawaii – Grilled Spam Musubi

Nothing says Hawaiian BBQ like grilled Spam musubi. My first bite of this salty, smoky snack at a luau was a revelation—comfort food wrapped in a crispy, charred hug.

The grilling adds texture and depth to the classic musubi, turning simple Spam and rice into a portable flavor bomb.

For a taste that’s uniquely Aloha, grilled Spam musubi brings island vibes and smoky satisfaction all in one bite.

12. Idaho – Grilled Fingerling Potatoes

Idaho’s prized potatoes find their smoky soulmate on the grill. I once tossed fingerlings on the coals during a summer cookout, and their crispy skins with herby insides were a revelation.

Grilling brings out a nutty, roasted flavor that oven baking just can’t mimic. These little tubers are the perfect grill sidekick.

For a smoky, earthy upgrade to your BBQ spread, Idaho’s grilled fingerlings deliver hearty satisfaction with every bite.

13. Illinois – Grilled Italian Sausage

Illinois knows a thing or two about hearty grub, with grilled Italian sausage reigning supreme. I had my first encounter at a Chicago block party—the spicy, garlic-laden links sizzling and popping on the grill.

The peppers and onions soften into sweet, smoky clouds that wrap the sausage in a flavor hug.

For a cookout that’s bold, satisfying, and packed with personality, Illinois’ Italian sausage is a no-nonsense crowd-pleaser that never disappoints.

14. Indiana – Grilled Pork Tenderloin Sandwich

Indiana’s grilled pork tenderloin sandwich is a meaty legend. My first bite felt like a crispy, juicy revelation wrapped in a bun—a tenderloin that’s been kissed by flames and fried to perfection.

Grilling adds a smoky depth that elevates the sandwich from classic to crave-worthy.

For a hearty meal that screams Midwestern comfort, Indiana’s pork tenderloin sandwich grills up nostalgia and flavor in equal measure.

15. Iowa – Grilled Sweet Corn

Iowa sweet corn grilled over open flames is as much a tradition as the cornfields themselves. I can still recall the first cob I grilled, kernels bursting with smoky, buttery goodness.

Grilling brings a caramelized crispness that makes each bite pop with flavor.

For a taste of pure Midwestern sunshine, Iowa’s grilled sweet corn is an essential BBQ staple that’s simple but sensational.

16. Kansas – Grilled Brisket

Kansas takes its brisket seriously, slow grilling with patience and pride. I once spent an afternoon watching a pitmaster work his magic; the smoky, tender brisket was nothing short of a revelation.

The bark forms a flavorful crust while the inside stays juicy and rich, a perfect balance of texture and taste.

For a BBQ experience that’s all about dedication and flavor, Kansas’ grilled brisket is a smoky masterpiece worth waiting for.

17. Kentucky – Grilled Bourbon-Glazed Chicken

Kentucky’s love affair with bourbon spills onto the grill with bourbon-glazed chicken. I tried this at a bourbon festival BBQ—the sweetness and warmth of the glaze melded beautifully with the smoky char.

Bourbon adds a caramelized depth, making each bite a harmonious dance of sweet and smoky.

For a Kentucky cookout that’s a spirited celebration, grilled bourbon-glazed chicken brings a boozy, smoky twist to the table.

18. Louisiana – Grilled Andouille Sausage

Louisiana’s grilled andouille sausage is a spicy symphony that sets the grill on fire. I first tasted this at a Mardi Gras BBQ—the smoky, spicy links packed a punch that lingered with a mischievous grin.

Andouille’s bold Cajun spices and smoky profile make it a grill star that commands attention.

For a fiery, flavorful bite that embodies Louisiana’s spirit, grilled andouille is your smoky, spicy soulmate.

19. Maine – Grilled Lobster Tails

Maine’s grilled lobster tails are the epitome of coastal luxury. I once grilled these beauties at a seaside cabin—the rich, sweet meat kissed by smoky flames felt like a gourmet treasure.

Butter and garlic amplify the lobster’s natural sweetness, with just a hint of char for complexity.

For a taste of New England’s finest, grilled lobster tails bring elegance and smoky charm to any BBQ.

20. Maryland – Grilled Soft Shell Crabs

Maryland’s grilled soft shell crabs are a Chesapeake Bay delicacy that crunches with coastal charm. I first bit into one at a Maryland crab boil—the tender crab with a smoky crisp was a delightful contrast.

Grilling enhances the natural flavor while adding a savory char that elevates the experience.

For a taste of Maryland’s waterfront tradition, grilled soft shell crabs bring the bay’s bounty right to your grill.

21. Massachusetts – Grilled Swordfish Steaks

Massachusetts sailors and grillers alike swear by grilled swordfish steaks. I first joined a fishing trip where the freshly grilled swordfish was a smoky, meaty delight.

Swordfish’s firm texture stands up to the grill, soaking in char while staying juicy.

For a taste that captures maritime grit and grill mastery, Massachusetts’ swordfish steaks are a smoky seafarer’s dream.

22. Michigan – Grilled Whitefish

Michigan’s Great Lakes gift us whitefish that grills to flaky perfection. I tried this at a lakeside cabin—the mild, sweet fish paired with smoky char was a fresh discovery.

Whitefish’s delicate flavor takes on the grill’s kiss without overpowering.

For a lakeside feast that’s simple and satisfying, Michigan’s grilled whitefish is a fresh, smoky delight.

23. Minnesota – Grilled Walleye

Minnesota’s walleye, the state fish, is a grill legend. I remember catching and grilling one by a northern lake, the mild, flaky fish enhanced by the smoky grill’s embrace.

Walleye’s firm texture holds up well, balancing char and tenderness.

For a taste of the northwoods’ pride, grilled walleye is the grill star that brings Minnesota’s lakeside spirit to your plate.

24. Mississippi – Grilled Catfish Po’ Boy

Mississippi’s grilled catfish po’ boy is a sandwich that packs southern charm. I first sank my teeth into one at a riverbank BBQ—the smoky catfish nestled in a soft bun was pure bliss.

The grill adds a smoky depth to the traditional fried favorite, making it lighter but just as tasty.

For a taste of southern hospitality with a smoky twist, Mississippi’s catfish po’ boy is a worthy grill guest.

25. Missouri – Grilled Kansas City Ribs

Missouri’s Kansas City ribs are a BBQ treasure. I joined a rib fest once, where the fall-off-the-bone ribs with a smoky, sweet sauce were unforgettable.

Grilling these ribs slowly lets the meat soak up smoky flavors while staying juicy.

For a BBQ that’s bold, saucy, and smoky, Missouri’s Kansas City ribs steal the grill spotlight every time.

26. Montana – Grilled Bison Burgers

Montana’s bison burgers bring wild west flavor to the grill. I once flipped a patty on a ranch cookout—the lean, rich meat with a smoky char was a hearty delight.

Bison’s robust flavor stands up to bold seasonings and open flames.

For a burger that’s wild, smoky, and full of character, Montana’s grilled bison is a cowboy-approved choice.

27. Nebraska – Grilled Corn On The Cob

Nebraska’s corn on the cob is a grilled icon. I recall a summer fair where the smoky, buttery corn was the star, kernels caramelized to perfection.

Grilling adds a sweet and savory crunch that turns simple corn into a taste sensation.

For a down-home, smoky sidekick, Nebraska’s grilled corn is a must-have at any BBQ.

28. Nevada – Grilled Shrimp Skewers

Nevada’s desert heat is perfect for quick grilling of shrimp skewers. I first enjoyed these at a poolside barbecue—the smoky, citrus-kissed shrimp were a refreshing surprise.

The grill imparts a charred zest that complements the shrimp’s natural sweetness.

For a light, smoky appetizer that matches the desert vibe, Nevada’s grilled shrimp skewers are a flavorful hit.

29. New Hampshire – Grilled Cornish Game Hens

New Hampshire’s grilled Cornish game hens offer a petite, flavorful feast. I once grilled these during a mountain retreat—the smoky skin and juicy meat made for a memorable meal.

Their small size means quick grilling with big flavor impact.

For a distinct, elegant grill item, New Hampshire’s Cornish hens bring smoky sophistication to the table.

30. New Jersey – Grilled Taylor Ham

New Jersey’s Taylor ham reigns supreme on the grill. I first tried grilled slices at a diner-themed BBQ—the salty, smoky pork was breakfast bliss with a crispy edge.

Grilling intensifies the ham’s flavor, making it a savory star.

For a hearty, smoky start to any cookout day, New Jersey’s grilled Taylor ham is a must-have classic.

31. New Mexico – Grilled Hatch Chile Peppers

New Mexico’s Hatch chiles bring fire and flavor to the grill. I remember my first bite of smoky, blistered chiles—spicy heat wrapped in a charred hug.

Grilling unlocks a sweet smokiness that balances the chile’s kick.

For a bold, fiery flavor with southwestern flair, New Mexico’s grilled Hatch chiles are a grill game-changer.

32. New York – Grilled Pastrami Sandwich

New York’s grilled pastrami sandwich is deli heaven with a smoky twist. I first experienced this at a city BBQ—the smoky, peppery meat hugged by toasted rye was pure indulgence.

Grilling adds a satisfying crunch and deeper flavor to the classic.

For a sandwich that screams Big Apple grit and grill mastery, New York’s grilled pastrami delivers every time.

33. North Carolina – Pulled Pork BBQ

North Carolina’s pulled pork BBQ is a smoky, tangy tradition. I remember the first time I pulled apart that tender, smoky meat—it was like tasting history wrapped in a bun.

The vinegar-based sauce cuts through the richness, making every bite balanced and bright.

For a southern staple that defines comfort and smoke, North Carolina’s pulled pork BBQ is the ultimate grill favorite.

34. North Dakota – Grilled Bison Sausage

North Dakota’s bison sausage links bring prairie boldness to the grill. I first enjoyed these at a ranch cookout—the smoky, spiced sausages were a hearty treat.

Bison’s rich flavor pairs perfectly with smoky char and savory spices.

For a grill item with wild west flair, North Dakota’s grilled bison sausage is a flavorful, smoky winner.

35. Ohio – Grilled Lake Erie Perch

Ohio’s Lake Erie perch is a freshwater delight on the grill. I first grilled these flaky fillets by the lake—the smoky char added a new dimension to the mild, sweet fish.

Perch grills quickly and pairs well with simple seasoning and smoke.

For a lakeside feast that’s fresh and smoky, Ohio’s grilled Lake Erie perch is a delightful catch.

36. Oklahoma – Grilled Smoked Sausage

Oklahoma’s grilled smoked sausage is a backyard staple. I first tasted these links at a family cookout—the smoky, savory sausages had a satisfying snap and rich flavor.

Grilling brings out the smoky spices and juicy texture.

For a no-fuss, flavorful grill item, Oklahoma’s smoked sausage is always crowd-pleasing.

37. Oregon – Grilled Steelhead Trout

Oregon’s grilled steelhead trout is a wild, fresh delight. I once grilled this fish after a forest hike—the smoky aroma blended with pine air for a perfect meal.

Steelhead has a rich, firm texture that holds smoky flavors beautifully.

For a taste of Oregon’s wilderness, grilled steelhead trout is a smoky, fresh favorite.

38. Pennsylvania – Grilled Pork Sandwich

Pennsylvania’s grilled pork sandwich is a hearty, smoky classic. I first bit into one at a state fair—the tender pork with smoky char and tangy sauerkraut was irresistible.

The grill adds texture and depth to the savory sandwich.

For a satisfying, smoky meal with regional flair, Pennsylvania’s grilled pork sandwich hits all the right notes.

39. Rhode Island – Grilled Quahogs

Rhode Island’s grilled quahogs are coastal treasures. I first tasted these at a beach BBQ—the tender, smoky clams were a briny delight.

Grilling adds a smoky, savory twist that elevates the simple clam.

For a taste of Rhode Island’s shore, grilled quahogs bring beachside flavor to your grill.

40. South Carolina – Grilled Shrimp Boil

South Carolina’s grilled shrimp boil is a feast of flavors. I first dug into this smoky, spicy spread at a coastal cookout—a juicy shrimp with charred edges was a taste explosion.

The grill adds a smoky depth to the traditional boil ingredients.

For a coastal feast with a smoky twist, South Carolina’s grilled shrimp boil is a winner.

41. South Dakota – Grilled Pheasant

South Dakota’s grilled pheasant offers a wild game elegance. I once grilled this lean bird during a prairie picnic—the smoky skin and tender meat were a delightful surprise.

Pheasant grills quickly, delivering a mild, smoky flavor.

For a refined yet rustic grill item, South Dakota’s pheasant is a smoky delight.

42. Tennessee – Grilled Nashville Hot Chicken

Tennessee’s Nashville hot chicken sizzles with fiery flavor. I first met this spicy legend at a backyard BBQ—the smoky, spicy chicken was a reckless delight.

Grilling adds a smoky char that balances the intense heat.

For a bold, smoky kick that wakes your taste buds, Tennessee’s grilled hot chicken is a fiery favorite.

43. Texas – Grilled BBQ Brisket

Texas is BBQ royalty, and their grilled brisket is king. I once watched a pitmaster tend a Texas brisket all day—the smoky crust and tender inside were a smoky testament to patience.

This slow grill locks in juices while building a bark of smoky goodness.

For a grand BBQ experience, Texas’s brisket rules the smoky kingdom with unmatched flavor.

44. Utah – Grilled Trout

Utah’s grilled trout is a fresh mountain treat. I once grilled trout fresh from a mountain stream—the smoky, tender fish was a perfect end to a hiking day.

Trout’s mild flavor pairs beautifully with smoky char and fresh herbs.

For a grill experience that’s fresh and rustic, Utah’s grilled trout is a smoky highlight.

45. Vermont – Grilled Maple-Glazed Salmon

Vermont’s grilled salmon with maple glaze is a sweet and smoky serenade. I first tried this at a forest cookout—the syrupy glaze caramelized beautifully, balancing smoky salmon with sweet notes.

The maple adds a luscious sweetness that complements the smoky char.

For a grill dish that’s both rustic and refined, Vermont’s maple-glazed salmon is a smoky, sweet delight.

46. Virginia – Grilled Pit Ham

Virginia’s grilled pit ham brings smoky, sweet comfort to the plate. I once enjoyed this at a country BBQ—the caramelized glaze and smoky ham were a nostalgic treat.

Grilling adds a rich smoky depth to the ham’s natural sweetness.

For a Southern classic with a smoky twist, Virginia’s grilled pit ham hits all the flavor notes.

47. Washington – Grilled Geoduck Clams

Washington’s grilled geoduck clams are an adventurous coastal delicacy. I first tried them grilled at a Pacific Northwest feast—the smoky, briny clams had an intriguing texture and flavor.

Grilling adds a smoky layer that complements the clam’s unique taste.

For a grill experience that’s bold and coastal, Washington’s geoduck clams are a smoky treasure.

48. West Virginia – Grilled Venison Steaks

West Virginia’s grilled venison steaks are a mountain man’s delight. I once grilled venison after a hike—the lean, smoky meat was rich with earthy flavor.

Venison requires care on the grill to keep it juicy and tender.

For a wild, smoky taste of the mountains, West Virginia’s venison steaks bring a hearty grill treat.

49. Wisconsin – Grilled Cheese Curds

Wisconsin’s grilled cheese curds are a playful twist on a beloved snack. I first encountered these at a summer BBQ—the crispy, melty curds were a cheese lover’s dream.

Grilling adds a crispy shell to the gooey cheese inside.

For a fun, smoky snack that screams Wisconsin, grilled cheese curds are a cheesy delight.

50. Wyoming – Grilled Lamb Chops

Wyoming’s grilled lamb chops bring ranch elegance to the grill. I once grilled these under open skies—the smoky, herb-infused chops were a savory highlight.

Lamb’s rich flavor pairs perfectly with smoky char and fresh rosemary.

For a sophisticated, smoky grill option, Wyoming’s lamb chops deliver wild west flavor with finesse.