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How to master a Best-in-Class Barbeque.

Wanna throw the best barbeque
on the block? Here’s how.

Ignite your grill – and your passion.

Go beyond basic burgers and dogs. Thrill your grill with big steaks, hearty chops of pork, exotic meats like bison, or our signature house-made sausages. Plus, we’ve got more marinades than you can shake a bottle at.

It takes more than meat to make a cookout really hot. Try these recipes for whole platefuls of grilled goodness.

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Grilled Portobello Mushrooms With Fontina and Pancetta
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Grilled Hamburgers With Cognac, Mustard, and Chives
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Lime-Thyme-Tarragon Pork Chops
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Grilled Butter Lettuce With Buttermilk-Chive and Citrus Dressing
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Grilled Summer Squash With Orange-Herb Marinade
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Grilled Jumbo Shrimp With Pancetta and Shaved Zucchini Mint Salad
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Grilled Peaches With Mascarpone, Raspberries, and Pistachios
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Chop your prep time by 90 percent with these helpful shortcuts.

Lay down some wow on the plate with our selection of signature burger patties ground in-store every day, in foodie flavors like ancho pepper Jack Natural Angus beef or cranberry Gorgonzola turkey.
Grilled corn on the cob is a tasty twist to this classic side. Pick up a preshucked and cleaned four-pack in our Produce department, and your prep time is cut in half.
Dozens of spices in our Bulk department make it easy to create a custom spice rub. Or try one of our recipes, like this one for pork spice rub.
Get all the fun of eating kabobs without all that skewering. Check out the flavorful selection of preassembled kabobs in our Market department.
Our expert sausage-meisters create more than 60 different types, from chicken spinach feta to pork spicy Italian. We rotate our sausage selection daily.
Look for scratch-made buns in our Bakery, from pain au lait hamburger and hot dog buns to new additions like sweet-yet-savory onion rolls and moist potato buns.

No time to cook?

Our catering experts can help you custom-
build the perfect menu for this party.

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Here's the Beef About Central Market Steaks

We take great care to offer the very best tasting and highest quality steaks you can find. It starts with certified Angus cattle fed a supervised corn diet and raised without added hormones or antibiotics—ever.

We only work with ranchers who are committed to animal welfare and environmentally conscious methods. Then we age our beef a minimum of 14 days for superior tenderness, juiciness and flavor...

Go-To Guide: A Grilling Primer

First of all, let’s get this straight: Grilling is not the same as barbecuing, although the two words are often used interchangeably. In grilling, we’re talking hot, quick, open cooking. Barbecuing is slow, covered cooking. Barbecuing works best with big cuts of meat—briskets, whole pigs and goats, slabs of ribs. Grilling, as you’ll see, works best with everything.

Remember that the meat will continue to cook after it comes off the grill, so pull it off about 5 minutes before desired temperature. Always start cooking presentation side down.

Go-To Guide: How To Grill Vegetables and Fruit

Yep, grilled veggies are a no-brainer, especially when you’ve already got steaks or chops on the fire. Season with rosemary, thyme, ginger, garlic, or onions. We also dig grilled pineapples and pears as sides or for dessert. Speaking of sweet endings, build a fruit kebab and serve over ice cream.

Make sure pieces cannot fall through the grill. If you have small pieces, use a grill basket. All vegetables should be well oiled along with the grill.

Squash, zucchini, apples,...

Your Secret Weapon to Grilling Success: Fennel Pollen

San Francisco Chronicle food writer Peggy Knickerbocker once described fennel pollen as “the spice angels sprinkle on their wings.” Back then, more than a decade ago, fennel pollen—yes, the pretty yellow dust that falls from fennel when it flowers—primarily was found in Italy. These days it’s a rather trendy ingredient, popping up on the menus of high-end restaurants. According to James Beard nominee Hank Shaw, who wrote about gathering his own fennel pollen in The Atlantic, “it has a beguiling anise flavor that is unlike that of the rest of the plant. The pollen tastes warmer and rounder than either the seeds or the bulb.”

Translation: fennel pollen is a magical ingredient that can elevate your cooking—and grilling—from good to superstar quality.

Pollen Ranch Spices founder David Rebb...

How To Cook Central Market Signature Sausages

At Central Market, we make our sausage fresh in-store every day from high-quality cuts of pork, beef and chicken, flavoring it with a wide array of spices, herbs, cheeses, vegetables and other tasty tidbits. Look for up to 20 varieties on any given day.

Because we take such care in making them, we hope you’ll take as much care in cooking them. Here are some tips to help you do that.

The key to successful sausage grilling is to...

Entertainment ideas for a
well-done get-together.

Hot Day, Cold Beer Tell our beer experts what you’re grilling, and they’ll pull together a thrilling, thirst-quenching selection, from imported lagers to exciting microbrews made right here in the USA.

Big Reds The big flavor of a tender, juicy steak should be paired with an equally impressive red wine. Cabernet Sauvignon is a classic pairing, but our wine experts can steer you toward something more unexpected.

Go Way Beyond Your Soda Quota Get that old-school soda fountain vibe with our huge selection of unique craft and retro sodas, like Dr. Brown’s, Jones Soda Co., and Thomas Kemper, plus ginger beer, imports, and cane-sugar sodas.

Backyard improvements

Gourmet S’mores Leave guests wanting even s’more by using gourmet, flavored marshmallows, such as locally made Queen Bee, and fine chocolate from our vast assortment.

Hold the Mustard Save your six-pack carriers from your wine or beer purchase and repurpose them for condiments. Fill the slots with spicy and regular mustard, ketchup, hot sauce, relish, mayo, and any other topper for your burgers.