Sometimes you want to skip the long lines at the restaurants and make something extra-special at home, on your grill of course!  Here is a few Valentines ideas to inspire you!

It starts off with Drunken Sailers (Barbequed Oysters):

Ingredients:
12 large oysters in the shell
1/2 cup your favorite barbecue sauce
Your favourite hot sauce
Your favourite mezcal or tequila
3/4 cup grated pepper Jack cheese
12 fresh cilantro sprigs
Lime wedges, for serving

Step 1: Set up the grill for direct grilling and preheat to hot.

Step 2: Shuck the oysters, discarding the top shell. Take pains not to spill the juices. Arrange the oysters on a shellfish rack (or rimmed baking sheet if you don’t have one). Spoon 2 teaspoons barbecue sauce over each oyster and add a splash of hot sauce and mezcal. Sprinkle the cheese on top.

Step 3: Place the shellfish rack on the grill grate. (Alternatively, carefully balance the oyster shells between the bars of the grill grate.) Grill the oysters until the juices bubble and the cheese melts, 3 to 5 minutes. Transfer the oysters to a platter or plates. Top with sprigs of cilantro and serve lime wedges for squeezing.

Followed by a Lamb Chops:

Ingredients:

1 rib lamb chops (each 3 to 4 ounces and 1 inch thick)
1/4 cups extra-virgin olive oil
2 lemons
Salt and freshly ground black pepper
3 tablespoons Herbes de Provence

Step 1: Arrange the chops in a nonreactive baking dish just large enough to hold them in a single layer. Place the olive oil in a small bowl, then cut one lemon in half and squeeze the juice from both halves into the oil and whisk to blend. Set half aside for basting.

Step 2: Brush the lamb chops on both sides with the remaining olive oil mixture and season the chops with salt and pepper to taste. Sprinkle the chops with 2 tablespoons of the Herbes de Provence and let them marinate, at room temperature, for 10 minutes.

Step 3: Set up the grill for direct grilling and preheat to high.

Step 4: When ready to cook, brush and oil the grill gate. Arrange the lamb chops on the hot grate and grill, turning with tongs, until cooked to taste, about 4 minutes per side for medium-rare. As the lamb chops cook, baste them from time to time with the remaining olive oil mixture.

Step 5: Transfer the grilled chops to a platter and season them with the remaining Herbes de Provence. Serve at once, accompanied by the remaining lemon, cut into wedges.

And to finish Smoked Creme Brulet!

Ingredients:

3 cups heavy cream
1 vanilla bean, cut in half lengthwise
1 cinnamon stick
2 strips lemon zest
8 egg yolks
1 whole egg
1/3 cup granulated sugar, plus 6 tablespoons for the crust
1 quart boiling water
Step 1: Set up your grill for indirect grilling and preheat to medium (350 degrees).

Step 2: Combine the cream, vanilla bean, cinnamon stick, and lemon zest in a heavy saucepan and cook at the gentlest possible simmer for 5 minutes. Remove the pan from the heat and let the cream cool to room temperature.

Step 3: Meanwhile, combine the egg yolks, egg, and sugar in a large bowl and whisk just to mix. Whisk the cooled cream into the yolk mixture. Strain this mixture into the crème brulee dishes or ramekins.

Step 4: Place crème brulee molds in a roasting pan. Add enough boiling water to the pan to come 1/4 inch up the side of the molds. Place the pan on your grill. Toss the wood chips on the coals.

Step 5: Indirect grill the crème brulees until just set, about 20 minutes. (To test for doneness, tap one of the dishes. The mixture should wiggle, not ripple, indicating the custard is set.) Transfer the crème brulees to a rack to cool to room temperature, then refrigerate until thoroughly chilled.

Step 6: Just before serving, set up your grill for direct grilling and preheat to high. Heat the crème brulee iron screaming hot in the embers or on the grill grate. It is important that the iron be very, very hot, or the sugar will cling to it instead of caramelizing.

Step 7: Sprinkle a thin layer of sugar (you’ll need about 1 tablespoon) on top of each crème brulee. Lower the iron onto the crème brulee just long enough to harden and caramelize the top. This will take about 20 seconds. Serve at once.

Thanks to Barbecue Bible for the recipes!

If nothing here catches your fancy check our our archive of Recipe Archive where you’re sure to find some inspiration!

If you made any of these recipes on the grill, or any other special dishes you’re proud of, please leave a photo and description in the comments!