Just like baseball players getting ready for opening day, pitmasters and grilling enthusiasts across the US are using these first promising days of Spring to work on their game. 

Consider this your spring training — but for your grill!  

Dust off that cover. Polish that stainless steel. Get those spatulas and tongs ready. Because after a long winter hiatus, the break in cold weather means it’s go-time for you and your outdoor grill.

Coyote Outdoor Living has curated 10 tantalizing Spring grilling recipes below that are sure to impress your friends and family. And, don’t forget to also check out the Seasoned and Savory Cookbook — proceeds of which benefit women’s health research. This amazing collection features even more recipes that are great — not only in the springtime —  but all year round! 

These perfectly grilled bone-in pork chops with fresh-made salsa verde are the perfect light and easy springtime meal. 

This delicious dish from Chef Paul can be prepared in less than 30 minutes. Use the convenience of your Coyote gas grill to prepare this meal and take full advantage of an unexpectedly nice spring day. 

Simple and elegant, these chops are perfect for a beautiful early spring weekday. But with a salsa verde whose ingredients have been kissed by flames, it can also serve as an impressive entree for your weekend dinner company. Pair with a nice white wine or sparkling water and take your outdoor space to the max this crowd pleaser.

Outdoor chef John Collins said it best: “When days get longer and temperatures rise, we love to take the kitchen outside.” 

If you’re looking for a healthy and nutritious meal packed with tons of flame-fired flavor, John’s grilled whole bass with chimichurri sauce will knock your socks off. 

Fresh fish grilled whole is one of the best ways to enjoy the flavors of the sea — or your freshwater fishin’ hole. Stuffed with citrus and grilled with a simple yet flavorful chimichurri sauce, this meal will definitely elevate your springtime barbeque. 

This recipe is easy, it’s fast, it’s extremely nutritious — and it’s incredibly delicious!

Brining your poultry before grilling ensures the resulting meat is as moist and juicy as possible. It relies on the osmosis process to replace the liquid in the cells of the meat with the solution included in the brine — in this case that includes beer! 

Every good brine has a good salt content, to help along the chemical process. In our beer-brined chicken wings recipe, sugars in the beer add balance and help to caramelize the skin once exposed to the flames of your Coyote grill. 

The result?  

Lip-smacking wings that will be the highlight of your next grill session. Be sure to include the DIY blue cheese dip for an elevated outdoor sports pub experience.

The smell of burgers on the grill can be as exciting as the aroma of blooming flowers to any meat-eating barbeque enthusiast. This recipe adds a tangy and spicy Korean barbeque glaze to add an extra dimension to this springtime right-of-passage. 

The highlight of this dish from Rachael Ray Magazine might be the Korean slaw with kimchi, honey, ginger, mayo, sesame oil and hot pepper. Pickled onions round out the flavors for a cohesive flavor experience.

Nothing says warm weather like some shrimp on the barbeque. 

This Sparkles of Yum recipe features bell peppers, pineapple and onion chunks with shrimp marinated in Pacific-island inspired sauce. Whether you’re hosting a gathering or making a small family dinner, this recipe is versatile enough to please everyone. And, because it comes together so quickly, you’ll have more time to smell the spring flowers. 

If you’re fighting to break free from the mundane burgers and dogs routine and challenge yourself with something different, consider adding lamb to your arsenal. 

Grilled lamb is a staple of Moroccan cuisine, and flame-seared lamb offers a jolt of robust flavor to any meal. By marinating the meat in the Spruce Eats’ mint and cilantro dressing — packed with citrus and traditional herbs and spices — the result is a delicious and refined meal that is perfect for light spring grilling.

Fresh seafood is an excellent way to get great flavor combinations out of your Coyote grill. The combination of fresh seared pineapple, delicate salmon and avocado dressing delivers a simple dish with a complex flavor profile — the perfect way to take advantage of the warm weather outside. 

Giada de Laurentis’ delicious avocado dressing is a real winner here, helping to elevate the simple fruit and fish ingredients to the next level.

Whether or not you are a vegetarian — or cooking for one — a true pitmaster keeps a roster of great meatless recipes in their repertoire. This Taste of Home dish offers flame-fired apples on the grill, and uses walnuts as a source of protein. 

Add in some blue cheese and a wonderful vinaigrette toss — with Sriracha chili sauce to give it some kick — and you have a hearty and flavorful salad versatile enough to serve as the main course, or as a delicious side to a hearty steak.

Chicken thighs are an under-utilized grilling protein. They’re almost always on sale at your local grocery store and — with some patience and a few spices — you can use them to pull off some pretty amazing feats of culinary cookout. 

Take these grilled Mexican street tacos from Cooking Classy as an example. 

Throw the thighs in a zip bag with lime juice, olive oil, garlic and cilantro and marinate for a few hours or overnight and you’re ready to throw down. Cinco de Mayo is right around the corner, and these street tacos pair excellently with tequila or margaritas.

Eggplant can be a tricky vegetable. When undercooked it can give off a slimy texture, and when overcooked it can turn to mush. 

But when you expose eggplant flesh to the flames of your Coyote gas grill, you can make magic happen! 

This recipe from Diethood utilizes a salt bath to pull all excess moisture from the eggplant before exposing it to the grill. The result is a crisp, firm eggplant dish that carries just the right amount of char and smokiness from grill to platter. As the author notes, these grilled slabs of eggplant serve as a perfect replacement for a hamburger bun if you want to go carbless. 

The final touch — a simple vinaigrette made with fresh lemon juice, olive oil, vinegar, garlic and parsley — gives it the perfect ‘pop.’