What Each State Loves To Grill The Most

Grilling season brings out a different kind of pride across the country, and every state has one food that takes top billing once the coals heat up.

Some regions lean smoky and hearty, others go big on fresh seafood or classic backyard staples, but each choice reflects local tastes and long-standing traditions.

The aromas drifting across patios and parks tell their own story, shaped by family cookouts, summer celebrations, and decades of shared flavor.

1. Alabama – Pork Ribs

Alabama knows how to do ribs right, and pork ribs reign supreme at every backyard gathering. Slathered in tangy, slightly sweet BBQ sauce, these ribs get that perfect caramelized crust over hickory or oak.

The meat falls right off the bone, leaving sticky fingers and satisfied smiles. Pair them with coleslaw and cornbread, and you’ve got a true taste of Southern hospitality on a plate.

2. Alaska – Salmon Fillets

Up in the Last Frontier, salmon isn’t just food – it’s a way of life. Alaskans grill thick, oily fillets straight from icy rivers, letting the natural flavors shine through with just a hint of lemon and dill.

The skin crisps up beautifully while the flesh stays tender and flaky. Nothing beats the taste of wild-caught salmon under the midnight sun, surrounded by mountains and endless sky.

3. Arizona – Mesquite-Grilled Steak

Arizona brings the heat with mesquite-grilled steak that packs a smoky, earthy punch. Mesquite wood burns hot and fast, giving steaks a distinctive char and flavor you can’t replicate anywhere else.

Locals love a good ribeye or New York strip kissed by those desert flames. Add a sprinkle of chili powder or cumin, and you’ve captured the bold spirit of the Southwest in every bite.

4. Arkansas – Pork Chops

Pork chops are the star of Arkansas grilling sessions, thick-cut and seasoned with a simple rub that lets the pork flavor take center stage. Grilled over medium heat, they develop a beautiful golden crust outside while staying juicy inside.

Folks here know that patience pays off – no rushing these beauties. Serve with baked beans and potato salad for a classic Ozark feast that never disappoints.

5. California – Tri-Tip

California’s tri-tip is legendary, especially in Santa Maria where it all started. This triangular beef cut gets rubbed with garlic, salt, and pepper, then grilled over red oak for that signature smoky flavor.

Sliced thin against the grain, it’s tender and beefy with a perfect pink center. Whether at a beach bonfire or backyard fiesta, tri-tip is the Golden State’s gift to grill lovers everywhere.

6. Colorado – Bison Burgers

Colorado takes burgers to the next level with lean, flavorful bison meat that’s healthier and more sustainable than beef. These patties cook up fast, so keep an eye on them to avoid drying out the lean protein.

Top with sharp cheddar, caramelized onions, and a brioche bun for a burger that tastes like mountain adventure. Bison burgers are proof that sometimes wilder is better.

7. Connecticut – Hot Dogs

Connecticut keeps it classic with hot dogs, especially the famous split-top New England style. Grilled until the skin snaps with every bite, these franks are simple but satisfying.

Locals debate toppings – some go with sauerkraut and mustard, others prefer chili and cheese. Whatever your style, there’s something timeless about a perfectly grilled hot dog on a sunny afternoon. It’s pure nostalgia on a bun.

8. Delaware – Chicken Drumsticks

Delaware loves chicken drumsticks for their affordability, flavor, and kid-friendly appeal. Marinated in tangy sauces or dry-rubbed with spices, these drumsticks char beautifully over medium heat.

The skin crisps up while the meat stays moist and tender underneath. Perfect for beach cookouts or backyard parties, drumsticks are easy to eat and even easier to love. Grab a napkin and dig in!

9. Florida – Grouper or Local Fish

Florida’s coastline delivers fresh grouper and local fish straight to the grill, where they shine with minimal seasoning. A little butter, lemon, and Old Bay is all you need to let the sweet, mild flavor come through.

Grilled fish cooks fast, so watch closely to avoid overcooking. Serve with key lime pie and a cold drink, and you’ve got a taste of paradise on your plate.

10. Georgia – Chicken Thighs

Georgia grills chicken thighs because they’re juicier and more flavorful than breasts, with fat that renders into crispy, golden skin. Marinated in peach-infused BBQ sauce or a spicy dry rub, these thighs are pure Southern comfort.

The dark meat stays moist even if you overcook it a little. Pile them high on a platter and watch them disappear at your next cookout.

11. Hawaii – Teriyaki Chicken

Hawaiian grills smell like sweet teriyaki chicken, marinated in soy sauce, ginger, garlic, and pineapple juice. The sugars caramelize into a sticky, glossy glaze that’s irresistible.

Grilled over medium heat, the chicken picks up a hint of char while staying tender inside. Serve it over rice with macaroni salad, and you’ve got a plate lunch that captures the aloha spirit perfectly.

12. Idaho – Finger Steaks

Idaho’s finger steaks are a hidden gem – strips of beef battered, seasoned, and grilled (or fried) until golden and crispy. Originally a Boise invention, they’ve become a statewide favorite for their addictive crunch and beefy flavor.

Dip them in cocktail sauce or ranch, and you’ve got a snack that’s hard to stop eating. Finger steaks prove Idaho has more to offer than just potatoes.

13. Illinois – Italian Sausages

Illinois, especially Chicago, runs on Italian sausages – juicy links packed with fennel, garlic, and spices. Grilled until the casings split and char, these sausages are best served on a hoagie roll with peppers and onions.

Street vendors and backyard chefs alike swear by them. One bite, and you’ll understand why Italian sausages are the heartbeat of Illinois grilling culture.

14. Indiana – Pork Burgers

Indiana’s pork burgers, also known as pork tenderloin sandwiches, are massive, breaded, and grilled (or fried) until crispy. The patty often hangs over the bun by several inches, making for a hilarious and delicious challenge.

Topped with pickles, onions, and mustard, these burgers are a Hoosier tradition. If you’re hungry, this is the burger that won’t let you down.

15. Iowa – Thick-Cut Pork Chops

Iowa’s pork industry means thick-cut pork chops are a staple at every grill. These hefty chops, often bone-in, are seasoned simply and cooked over medium heat to keep them juicy.

The bone adds extra flavor, and the char on the outside contrasts perfectly with the tender meat inside. Iowans know that when it comes to pork, bigger is better, and these chops prove it every time.

16. Kansas – Beef Brisket

Kansas City BBQ is synonymous with beef brisket, slow-smoked for hours until it’s fall-apart tender with a smoky bark. The grill becomes a temple of patience, as brisket demands time and attention to reach perfection.

Sliced thick or chopped, it’s slathered in tangy, tomato-based sauce. Kansas brisket is a labor of love that rewards you with every melt-in-your-mouth bite.

17. Kentucky – Pork Shoulder

Kentucky’s pork shoulder is grilled low and slow, sometimes finished with a bourbon glaze for that local touch. The result is tender, smoky meat that shreds easily and soaks up any sauce you throw at it.

Perfect for pulled pork sandwiches or piled high on a plate, this is comfort food at its finest. Kentucky knows how to turn a humble cut into something unforgettable.

18. Louisiana – Shrimp Skewers

Louisiana’s shrimp skewers are loaded with Cajun spices, garlic, and butter, grilled until the shrimp turn pink and slightly charred. The flavors are bold, spicy, and utterly addictive.

Skewers make them easy to flip and even easier to devour. Serve with dirty rice and cornbread, and you’ve got a taste of the bayou that’ll transport you straight to Louisiana.

19. Maine – Haddock

Maine’s cold waters produce haddock that’s mild, flaky, and perfect for grilling. A little lemon butter and fresh herbs are all you need to enhance the delicate flavor without overpowering it.

Grilled haddock cooks quickly, so keep a close watch to avoid drying it out. Pair it with clam chowder and a sunset view, and you’ve experienced Maine’s coastal magic firsthand.

20. Maryland – Crab Cakes (Grilled Variation)

Maryland’s famous crab cakes get a twist on the grill, where they develop a crispy crust while staying tender inside. Packed with lump crab meat and minimal filler, these cakes are all about showcasing the sweet, briny crab.

A squeeze of lemon and a dollop of tartar sauce complete the experience. Grilled crab cakes are Maryland pride on a plate.

21. Massachusetts – Swordfish Steaks

Massachusetts loves swordfish steaks for their meaty texture and mild flavor that holds up beautifully on the grill. Marinated in olive oil, lemon, and herbs, these steaks develop gorgeous grill marks and a slightly smoky taste.

Swordfish is forgiving and won’t fall apart like more delicate fish. Serve with roasted veggies and a glass of white wine for a classy New England meal.

22. Michigan – Whitefish

Michigan’s Great Lakes provide whitefish that’s light, flaky, and perfect for grilling. Seasoned with butter, dill, and a touch of paprika, whitefish cooks fast and tastes clean and fresh.

The skin crisps up nicely while the flesh stays moist underneath. Enjoyed at a lakeside cookout with corn on the cob, whitefish is a Michigan summer tradition that never gets old.

23. Minnesota – Brats

Minnesota’s love for bratwurst runs deep, especially when they’re grilled to perfection with a snappy casing and juicy interior. Often simmered in beer and onions before hitting the grill, brats are a tailgate and backyard staple.

Load them into a bun with sauerkraut and spicy mustard, and you’ve got a meal that satisfies every time. Minnesotans know brats are best enjoyed outdoors.

24. Mississippi – Catfish

Mississippi catfish is a Southern staple, grilled with a Cajun spice rub or simple seasoning that lets the mild, sweet flavor shine. The fillets develop a nice char on the outside while staying tender and flaky inside.

Catfish is affordable, accessible, and delicious – a triple threat. Serve with hushpuppies and coleslaw, and you’ve captured the essence of Mississippi’s culinary soul.

25. Missouri – Pork Steaks

Missouri’s pork steaks are a St. Louis specialty – thick slices from the pork shoulder, grilled and slathered in tangy BBQ sauce. They’re tougher than chops but pack more flavor, and slow grilling makes them tender and delicious.

The sauce caramelizes into a sticky glaze that’s finger-licking good. Pork steaks are Missouri’s answer to brisket, and locals wouldn’t have it any other way.

26. Montana – Ribeye Steaks

Montana’s wide-open spaces and cattle ranches mean ribeye steaks are king on the grill. Marbled with fat, these steaks are juicy, flavorful, and cook up beautifully over high heat.

A simple salt-and-pepper rub is all you need to let the beef shine. Cooked medium-rare with a charred crust, Montana ribeyes are a carnivore’s dream come true under the big sky.

27. Nebraska – Beef Ribs

Nebraska’s beef ribs are massive, meaty, and grilled low and slow until the meat pulls away from the bone. These ribs are all about beefy flavor, with a simple rub that enhances rather than masks the meat.

Smoked over hickory or oak, they develop a rich, smoky crust. Beef ribs are a carnivore’s delight and a proud Nebraska tradition at every cookout.

28. Nevada – Carne Asada

Nevada’s carne asada is marinated in lime, garlic, and cilantro, then grilled hot and fast for a charred, flavorful finish. Sliced thin and served in tacos or burritos, it’s a taste of the Southwest with a Vegas twist.

The marinade tenderizes the beef and infuses it with bright, zesty flavors. Carne asada is perfect for feeding a crowd and keeping the party going.

29. New Hampshire – Maple-Glazed Chicken

New Hampshire’s maple syrup isn’t just for pancakes – it makes an incredible glaze for grilled chicken. The sweetness caramelizes on the grill, creating a sticky, golden crust that’s both savory and sweet.

Chicken stays moist underneath the glaze, with a hint of smokiness from the grill. Maple-glazed chicken is a New Hampshire specialty that tastes like autumn, no matter the season.

30. New Jersey – Sausage and Peppers

New Jersey’s sausage and peppers are a boardwalk classic, grilled together until the sausages are browned and the peppers are charred and sweet. Piled into a roll with onions, it’s messy, flavorful, and utterly satisfying.

The combination of savory sausage and sweet peppers is unbeatable. Whether at the shore or in your backyard, this dish screams Jersey summer in every bite.

31. New Mexico – Green-Chile–Marinated Steak

New Mexico’s green chile is a state treasure, and it transforms steak into something magical when used as a marinade. The chiles add a smoky, earthy heat that complements the beef without overpowering it.

Grilled to medium-rare, the steak is tender and bursting with Southwestern flavor. Serve with warm tortillas and pinto beans for a meal that’s pure New Mexico soul.

32. New York – Charcoal Chicken Halves

New York’s charcoal chicken halves are a backyard and street fair favorite, grilled over charcoal for that smoky, crispy skin and juicy meat. Split chickens cook evenly and pick up incredible flavor from the coals.

Seasoned with paprika, garlic, and lemon, they’re simple but satisfying. Whether in the city or upstate, charcoal chicken is a New York grilling tradition everyone can get behind.

33. North Carolina – Pulled-Pork Shoulder

North Carolina’s pulled-pork shoulder is legendary, grilled low and slow until it’s tender enough to shred with a fork. The pork is dressed in a tangy vinegar-based sauce that cuts through the richness.

Eastern and Western NC styles differ slightly, but both are delicious. Piled on a bun with coleslaw, pulled pork is North Carolina’s gift to the BBQ world.

34. North Dakota – Country-Style Ribs

North Dakota’s country-style ribs are actually pork chops cut from the shoulder, meatier and more forgiving than traditional ribs. Grilled with a simple rub or BBQ sauce, they’re hearty and satisfying.

The extra fat keeps them juicy, even if you overcook them a bit. Country-style ribs are perfect for feeding a crowd without breaking the bank or spending all day at the grill.

35. Ohio – Burgers

Ohio keeps it classic with burgers – simple, beefy, and grilled to perfection. Whether you like them smashed thin or thick and juicy, Ohio burgers are all about quality beef and fresh toppings.

Cheese, lettuce, tomato, pickles, and onions are standard, but the combinations are endless. Burgers are the backbone of Ohio grilling, proving that sometimes the classics are classic for a reason.

36. Oklahoma – Smoked Bologna

Oklahoma’s smoked bologna is a quirky favorite that sounds weird but tastes amazing. A whole chub of bologna is scored, seasoned, and grilled until the edges crisp up and the inside stays tender.

Sliced thick and served on white bread with mustard, it’s pure comfort food. Smoked bologna is proof that Oklahoma knows how to make magic out of unexpected ingredients.

37. Oregon – Salmon

Oregon’s rivers and coast provide some of the best salmon in the country, and grilling is the perfect way to showcase it. Wild salmon has a rich, oily texture that stays moist on the grill.

A simple marinade of soy sauce, ginger, and garlic enhances the natural flavor. Serve with grilled asparagus and a craft beer, and you’ve captured Oregon’s culinary spirit perfectly.

38. Pennsylvania – Kielbasa

Pennsylvania’s Polish roots shine through in their love for kielbasa, a garlicky, smoky sausage that’s perfect for grilling. The casing snaps when you bite into it, releasing juicy, flavorful meat.

Grilled until browned and served with sauerkraut and mustard, kielbasa is a Pennsylvania staple. Whether at a festival or backyard BBQ, kielbasa brings people together with every delicious bite.

39. Rhode Island – Grilled Littlenecks

Rhode Island’s littleneck clams are small, sweet, and perfect for grilling. Placed directly on the grill grates, they pop open when done, releasing their briny juices.

A squeeze of lemon and a dab of butter are all you need to enhance their natural flavor. Grilled littlenecks are a Rhode Island summer tradition, best enjoyed with sandy toes and ocean breezes.

40. South Carolina – Pork Ribs

South Carolina’s pork ribs are famous for their mustard-based BBQ sauce, a tangy, slightly sweet twist that sets them apart from other Southern styles. The ribs are grilled low and slow until tender.

The mustard sauce caramelizes on the grill, creating a sticky, flavorful crust. South Carolina ribs are bold, unapologetic, and a must-try for any BBQ lover exploring regional styles.

41. South Dakota – Buffalo Burgers

South Dakota’s buffalo burgers are leaner and more flavorful than beef, with a slightly sweet, earthy taste. Grilled carefully to avoid drying out the lean meat, these burgers are a healthier alternative.

Top with caramelized onions and Swiss cheese for a gourmet twist. Buffalo burgers connect you to the Great Plains’ history and offer a taste of the wild West.

42. Tennessee – Dry-Rub Ribs

Tennessee’s dry-rub ribs, especially Memphis-style, skip the sauce and let the spice blend do the talking. The rub creates a flavorful crust, or bark, that’s smoky, spicy, and slightly sweet.

Ribs are grilled low and slow until the meat pulls away from the bone. Dry-rub ribs are all about the spices, proving that sauce isn’t always necessary for incredible BBQ.

43. Texas – Beef Brisket

Texas beef brisket is the holy grail of BBQ, grilled low and slow for up to 16 hours until it’s tender, smoky, and perfect. The bark is thick and flavorful, while the inside is juicy and pink.

Texans take their brisket seriously – no sauce needed, just salt, pepper, and smoke. One bite, and you’ll understand why Texas brisket is legendary and imitated but never duplicated.

44. Utah – Marinated Chicken Breasts

Utah’s marinated chicken breasts are lean, healthy, and full of flavor thanks to creative marinades featuring citrus, herbs, and spices. Grilled until golden with perfect grill marks, they’re a crowd-pleaser.

Chicken breasts can dry out easily, so marinating helps keep them moist and delicious. Serve with grilled veggies and rice for a wholesome meal that fuels Utah’s active outdoor lifestyle.

45. Vermont – Maple-Brushed Pork Chops

Vermont’s maple syrup makes another appearance, this time brushed onto thick pork chops for a sweet, caramelized glaze. The syrup enhances the pork’s natural sweetness and creates a beautiful golden crust.

Grilled over medium heat, the chops stay juicy and flavorful. Maple-brushed pork chops are a Vermont specialty that celebrates the state’s most famous export in every delicious bite.

46. Virginia – Grilled Oysters

Virginia’s Chesapeake Bay oysters are grilled until they pop open, releasing their briny juices. Topped with butter, garlic, and a squeeze of lemon, they’re a coastal delicacy that’s simple but elegant.

Grilled oysters are smoky, savory, and addictive. Enjoyed with a cold beer by the water, they capture the essence of Virginia’s seafood heritage in every slurp.

47. Washington – Cedar-Plank Salmon

Washington’s cedar-plank salmon is a Pacific Northwest tradition that infuses the fish with a subtle, smoky wood flavor. The plank protects the salmon from direct heat, keeping it moist and tender.

A simple seasoning of salt, pepper, and lemon lets the salmon and cedar shine. Cedar-plank salmon is elegant, delicious, and a true taste of Washington’s natural bounty.

48. West Virginia – Hot Dogs with Chili

West Virginia’s hot dogs are topped with homemade chili, onions, mustard, and coleslaw for a loaded, messy, and delicious treat. Grilled until the skin snaps, the dogs are the perfect vessel for all those toppings.

Each bite is a flavor explosion that’s pure Appalachian comfort. West Virginia hot dogs are proof that sometimes more is more when it comes to grilling.

49. Wisconsin – Bratwursts

Wisconsin’s bratwursts are a way of life, simmered in beer and onions before hitting the grill for that perfect snap. The beer adds flavor and keeps the brats juicy, while the grill adds char.

Served on a bun with sauerkraut and mustard, brats are a Wisconsin staple at tailgates, cookouts, and festivals. You haven’t experienced Wisconsin until you’ve had a proper brat.

50. Wyoming – Steaks (Cowboy-Cut Ribeyes)

Wyoming’s cowboy-cut ribeyes are massive, bone-in steaks that are as big as the state itself. Grilled over high heat, they develop a thick, charred crust while staying juicy and tender inside.

A simple salt-and-pepper rub lets the beef shine. Cowboy-cut ribeyes are a Wyoming tradition, perfect for anyone who believes bigger is always better when it comes to steak.