Last Updated on
Looking for some barbecue recipes to tempt you? Summer is the perfect time for outdoor cooking, so get those barbecue recipes and grills ready.
Of course, a cookout is nothing without mouthwatering meat dishes.
Make sure your taste buds are happy this year with these simple irresistible barbecue recipes.
The weather is getting warmer, and it’s time to start firing up those barbecue grills.
Delicious Irresistible Barbecue Recipes
Of course, a cookout is nothing without tasty and unique recipes. Ultimate BBQ Grilled Rib-Eye Steak
Here are five delicious BBQ recipes that are guaranteed to leave guests and family members begging for more.
Cooking Chicken on a Charcoal Grill
Grilled chicken is one of the favorite dishes cooked on a charcoal grill.
It’s a crowd pleaser, something that young and old alike will love.
Although the idea of grilling chicken over fire seems simple, the truth is that the meat is very prone to drying out.
Grilled chicken drumstick is one of those chicken dishes that you would want to be cooked on a charcoal grill.
After all, it is a dish that your kids and spouse would want to have for dinner.
In grilling chicken pieces, medium hot fire and two-zone are needed.
Two-zone means that the coals are banked to a side of the grill.
Thus there’s a hot zone, and a cooler area.
Light up a pile of briquettes.
Once the coals are ready, arrange these in a two-zone fire.
Remove the top lid, allowing the grill to heat up with all the vents open.
To minimize the chances of flare up, excess fat should be trimmed from the chicken drumstick.
You should also let the chicken sit in the refrigerator for an hour or to so that the marinade will penetrate the meat.
The larger pieces should be placed on the hot side of the grate.
Sear all the chicken pieces for around 3 minutes per side.
Turn them only once until they become golden brown, and ensuring that the skin doesn’t char.
In case the grill flares up, remove the chicken away from the coals.
What if you want to grill a whole chicken?
Similar to roasting, the problem with grilling a whole chicken begins with its odd shape.
Compounding matters is that the different parts of the chicken are to be cooked at different temperatures.
The breast meat, for one, should not be cooked over 150 degrees Fahrenheit, and its leg should not be cooked more than 165 degrees.
Thus you should “butterfly” the chicken.
It is a technique for creating a uniform thickness throughout the chicken, so that the meat will be cooked quickly and evenly.
As far as cooking is concerned, a slow and gentle grilling is ideal.
When the chicken is cooked at high temperatures, the outer layers of the breast will be overcooked.
You also want its skin to be crisp, and this involves high temperature to remove moisture, render excess fat, and browning of the proteins.
Because there’s a need for high and low temperatures, a two-zone indirect fire is needed.
As mentioned earlier, this is a method in which all the coals are piled up on one side.
Cooking Steak on a Charcoal Grill
Perhaps one of the reasons why you are intent on learning how to cook on a charcoal grill is the chance to finally make your own steak.
We all know how expensive steak is, so cooking your own is really a good and practical idea.
Although you can also use a propane grill, a charcoal grill is much better because it can give your steak a smoky flavor.
In cooking steak on a charcoal grill, you would have to ditch the charcoal briquettes in favor of hardwood logs and lump hardwood charcoal.
The latter provides fast and high heat while smoking wood can add flavor and aroma to the food.
You can get these in hardware and gourmet stores.
And instead of the traditional pyramid method in stacking the coals, you should arrange them in an even layer.
The pyramid method may prevent you from getting a range of temperatures in this case.
The grill grate must be around four inches above the coals.
You’ll know that you are ready to cook a steak when the charcoal glows red and there are some ashes beginning to appear.
You will also know that the grill is in medium high heat (which is the best for a thick porterhouse) when you can hold your hands a few inches above the grate for a second or so.
But before you put the steaks on the fire, you should bring them to room temperature first.
Like in cooking other food, you should also rub oil on the grate.
Once you have put the steaks, you should be ready to change their positions when needed.
Thinner parts of each cut must stay on less intense part of the fire to avoid overcooking.
Flare-ups would be normal, as the fat dripping onto the hot coals is unavoidable.
Simply move the steak to another part of the grill.
You should avoid flare ups because it can burn the surface of the meat and this could lead to unhealthy compounds forming on the steak.
As much as possible, don’t flip the steaks more than once as it can disrupt the caramelization.
Use tongs when flipping the steaks, as using fork or another implement will puncture the meat and let juices escape.
Steaks will cook quickly over a hot grill.
Touch and cut the steak often to see if they’re done.
The steaks will continue to cook a couple of degrees more once they are taken off the grill.
You’ll also know that the heat is medium when drops of red juices appear on the surface of a porterhouse steak or a rib-eye.
Thus if you see those juices, it means you’ve missed your chance on a medium rare or rare.
Cooking fish on a Charcoal Grill
Fish is considered one of the hardest foods to grill, but you should be able to do so if you follow these tips.
The key to grilling fish is preheating the grill on high.
It can also help in caramelizing the fish, and minimize the time that the fish is on the grill.
In turn, it lessens the risk of the food drying out.
Moreover, it can prevent the fish from sticking into the grill.
Remember that when in grilling fish, the temperature should be at medium to high heat.
The temperature , depending on the recipe, is around 400 to 450 degrees Fahrenheit.
In case you want to sear the flesh side, you need to oil the flesh side of the fish and put it down on the grate and grill.
This will allow the fish to naturally release itself from the grate once it is done being grilled.
If you aren’t inclined to sear, simply put the fish skin side directly on the grate.
The general rule of thumb in grilling fish is to allot eight to 10 minutes of grilling time for every inch of fish.
Once you are about to take it off the grill, slide the spatula in between the spot where the flesh and the skin meet.
Then using a side-to-side motion, cut through the two areas so that the skin remains on the grate and the flesh piece is removed from the grill.
Give the time around five minutes to rest after it was pulled out of the grill.
This should be enough time for the juices to run back into the cut and make the fish more tender.
If the fish you are grilling has no skin, let it sit for 10 minutes to bring it up to room temperature.
Then generously oil both sides, add seasoning, and put it on the cooking grates.
These steps will lessen the chances of the fish sticking into the grates.
Flip the piece of fish only once while grilling.
Don’t turn and flip it repeatedly, as it will likely break apart while being grilled.
Don’t force the piece of fish off the grill when you need to flip it.
Let the fish naturally release itself from the cooking grate.
Again, give the fish 3-5 minutes to relax and let its juices run back to the cut of the fish.
Follow these tips and you should be on your way to grilling up a flawless dinner.
Whether it’s chicken, steak, or fish, that will impress anyone at your dinner table.
As you can see, cooking on a charcoal grill isn’t that hard and complicated.
Sriracha is one of the most popular hot sauces in the world for a reason, and adding it to your chicken dishes is a great way to spice up your cookouts.
Combine Sriracha with soy sauce and sesame oil and marinate chicken wings in the mixture for about an hour.
Bake the wings in the oven at 375 degrees for half an hour, flipping them halfway through.
If you want meat that melts in your mouth, this brisket recipe is the way to go.
Start by seasoning the brisket with a mixture of beer, cayenne, onion powder, garlic powder, and chili powder.
Grill the meat on a rack positioned about 6 inches above the flames until the internal temperature is 190 degrees.
Grilled Whiskey Salmon
If you are looking for barbecue recipes with some extra kick, try adding the power of whiskey to your salmon.
Mix a cup of barbecue sauce and a half a cup of quality whiskey with brown sugar, Dijon mustard, and soy sauce to make your marinade.
After marinating the salmon overnight, cook it over a lightly oiled grill on high heat for about five minutes per side.
Few things on this earth are more beautiful than barbecue grills filled with juicy ribs.
To make succulent and flavorful ribs, start with an authentic Memphis barbecue rub.
Once the ribs are thoroughly coated, smoke them over a grill until you can easily poke a toothpick through the center of the rack.
Memphis rib rubs are packed with flavor, so you don’t need to use any barbecue sauce.
Spicy Sweet Grilled Corn
A cookout is not complete without side dishes, and corn on the cob is always a hit.
Mix half a cup of garlic butter with Tabasco sauce, sugar, salt, ground cumin, and pepper.
Brush six ears of corn with the butter mixture and grill them for about 15 minutes.
Enjoy these simple and tempting barbecue recipes with your family and friends.
You will see why summer is all about barbecue grilling!
Outdoor barbecue grills with Barbecue Grill Grates
Delicious BBQ Recipes
Whiskey Sliders are an irresistible addition to any barbecue, and they also make an excellent meal or snack on their own.
To give your sliders some extra kick, marinate ground beef overnight in a mixture of barbecue sauce, butter, and a splash of premium whiskey.
Form the beef into small patties and grill over medium-high heat for three to four minutes on each side.
Lebanese Shish Kabobs
To make authentic Lebanese shish kabobs, marinate chunks of boneless chicken breast in lemon juice, garlic, Greek yogurt, olive oil, paprika, and tomato paste.
Skewer the marinated chicken and grill over medium-high heat for 12 to 18 minutes.
Serve the kabobs with garlic paste and pita bread for even more traditional flavor.
Korean Short Ribs
When it comes to flavorful BBQ recipes, Korean cuisine is a goldmine.
To make mouthwatering Korean short ribs, marinate the ribs overnight in a mixture of soy sauce, sesame oil, garlic, green onions, and brown sugar.
Preheat a lightly oiled grill to medium-high and grill the ribs for about five minutes on each side.
Grilled Salmon is among the tastiest fish in the world and is full of heart-healthy fatty acids.
To make the perfect salmon, mix garlic, olive oil, brown sugar, and ginger into a marinade.
Once the salmon has marinated for at least an hour, grill it on medium-high heat until it flakes easily with a fork.
If you want to cook ribs but don’t have access to any barbecue grills, you can easily use an oven instead.
Simply coat around 3 pounds of pork ribs with a smoky dry rub and put them in the refrigerator to chill.
After 12 hours or so, wrap the ribs in foil and cook them on a baking sheet at 350 degrees.
Remove the ribs from the oven after an hour, brush them with barbecue sauce, and broil them until they caramelize.
Veggies on the Barbeque Grill
If you only look for meat barbecue recipes, you are missing out on a great way to use barbecue grill.
Many vegetables grill beautifully and most are easy to prepare Veggies on the Barbecue Grill.
Simple Veggie Shish Kabobs
Shish kabobs are always fun at a cookout.
Mixed with meat or a variety of different vegetables make shish kabobs versatile and flavorful.
The simplest way to grill vegetable shish kabobs is to cut your preferred veggies into bite-sized pieces.
Vegetables that work well on a skewer include the following:
- Bell peppers
- Cherry tomatoes
- Summer squash
If using bamboo skewers, soak them in water for one hour before use.
Center each vegetable piece and pierce with skewer.
Veggies on the skewer should be close to but not touching one another.
After placing the veggies, hold the skewer over a piece of newspaper or paper towels and liberally sprinkle them with your seasonings of choice.
Place the kabobs directly over the heat.
Turn ¼ turn every 2-3 minutes for approximately 10 minutes or until the vegetables are cooked the way you like.
Marinating the vegetables in Italian dressing or balsamic vinegar for an hour or more before grilling adds extra flavor.
Add meat or shrimp to the skewer, if desired.
Make sure that meat is cut to bite-size pieces and is thoroughly cooked before serving.
Grilled Potatoes in Foil
These appetizing potatoes can be grilled right alongside the main dish.
Grilled Potatoes Ingredients
Potatoes, Medium onion, Butter, Salt, Pepper
Peel potatoes, if desired.
Cut potatoes into ½ to ¾ inch cubes.
Slice half of a medium onion into rings.
Place the potatoes on a large sheet of heavy-duty aluminum foil.
Salt and pepper to taste.
Top the potatoes with onion rings and several pats of butter.
Tightly close the foil, making a sealed airtight packet.
Place the packet on a preheated grill on medium to low heat.
Cook approximately 25 minutes, turning 3-4 times.
Use a spatula and tongs so you don’t tear a hole in the foil.
Open carefully and serve.
Grilled Potatoes Hacks
Potatoes grilled in foil packets are easy to flavor in a variety of ways.
Add crushed red pepper for a little zing.
Diced or crushed garlic is another tasty addition.
If you prefer, drizzle uncooked potatoes with olive oil in place of butter.
Cooking a variety of foods is fun and easy on barbecue grills.
You might be surprised by what happens when you start with basic barbecue recipes and use your own creativity.
Grilled Vegetable Recipes Panzanella Salad
Best Grilled Vegetable Recipes That Will Impress your loved ones and are healthy for them.
All of these can be made easily on any barbecue or Infrared Barbecue Grill.
Prep: 10 min
Cook: 10 min
Total: 30 min
Grilled Vegetable Recipes Panzanella Salad Ingredients
- 1/4 C red wine vinegar
- 1/4 C extra virgin olive oil
- 2 tbsp capers, coarsely chopped
- 1 lg clove garlic, minced
- 10 oz sliced seeded whole grain bread, toasted and cubed
- 1 lb tomatoes, cut into bite-size wedges
- 3 1/4 C leftover grilled vegetables (such as peppers, zucchini, eggplant, and red onion), coarsely chopped
- 3/4 C fresh basil, torn
- 2 tbsp shaved Parmesan
Directions for Grilled Vegetable Panzanella Salad
Whisk vinegar, oil, capers, and garlic in large serving bowl.
Add remaining ingredients except Parmesan.
Season with sea salt and pepper to taste and toss gently to coat.
Let stand 10 minutes at room temperature so flavors develop.
Top with Parmesan and serve.
Grilled Vegetable Recipes Panzanella Salad Nutritional Facts per serving
Calories 262.3 cal
Fat 12.3 g
Saturated Fat 2.1 g
Cholesterol 1.5 mg
Sodium 383.7 mg
Carbohydrates 30 g
Total Sugars 8.2 g
Dietary Fiber 6.6 g
Protein 9 g
Grilled Vegetable Panzanella Salad is a great organic recipe meal that is easy to make and enjoy.
Grilled Mexican Corn Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
Grilled Mexican Corn Recipe Ingredients
- 4 ears of corn, husked
- 1 tsp salt
- 2 tbsp mayonnaise
- juice of 1 lime
- 1/2 tbsp chili powder
- finely grated Parmesan
Directions: Grilled Mexican Style Corn
Heat a grill until hot.
While the grill is warming up, bring a pot of water to a boil.
Add the corn and salt.
Boil for 5 to 7 minutes, until the corn until slightly tender, but not cooked all the way through.
Drain the corn and transfer to the grill; lightly char the kernels.
Mix the mayonnaise and lime juice.
Remove the corn from the grill, paint with a bit of the citrus mayonnaise, then dust with chili powder and Parmesan.
Grilled Mexican Corn Recipe Nutritional Facts per serving
Calories 211.2 cal
Fat 9 g
Saturated Fat 2 g
Cholesterol 3.6 mg
Sodium 658.1 mg
Carbohydrates 27.5 g
Total Sugars 10.3 g
Dietary Fiber 7.4 g
Protein 5.7 g
Grilled Stuffed Eggplant
Prep: 15 min
Cook: 25 min
Total: 40 min
Grilled Stuffed Eggplant Ingredients
- 3 small eggplants, halved lengthwise
- 1/4 cup grated Parmesan cheese
- 1/4 cup seasoned dry bread crumbs
- 3 plum tomatoes, finely chopped
- 1 tablespoon chopped fresh parsley
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
Directions: Grilled Stuffed Eggplant
Preheat a covered grill to medium-high.
With a small, sharp knife, cut a grid of 1/2″ squares on the cut side of each eggplant half, as close to the skin as possible without cutting through.
Scoop out the flesh of each eggplant and place in a medium bowl.
Add the cheese, bread crumbs, tomatoes, parsley, garlic, salt, and pepper.
Stir to mix.
Stuff the mixture tightly into each eggplant half.
Drizzle with the oil.
Place the eggplant halves in a disposable aluminum foil pan.
Set on the grill.
Cover and grill for 20 to 25 minutes, or until the eggplant is soft and the top is golden and crisp.
Grilled Stuffed Eggplant Nutritional Facts per serving
Calories 150.4 cal
Fat 6.5 g
Saturated Fat 1.4 g
Cholesterol 3 mg
Sodium 243.5 mg
Carbohydrates 21.2 g
Total Sugars 7.5 g
Dietary Fiber 9.9 g
Protein 5.2 g
Grilled Caesar Salad Most Misleading Food in America
Grilled Caesar salad may be the most misleading food in America, it’s the type of dish you order when you want to be good to your body, only to find out it’s eating up half of your day’s calories.
This recipe transforms the high-calorie dressing into a lighter vinaigrette and adds substance, flavor, and nutrition in the form of sun dried tomatoes and olives.
Serves: 4, Prep: 12 min, Cook: 10 min, Total: 22 min
Grilled Caesar Salad Ingredients, Dressing
- 2 tbsp red wine vinegar
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 2 anchovies (soak in milk for 10 minutes if you want to mellow the flavor)
- 1 tsp Worcestershire sauce Juice of 1 lemon
- 8 turns of a black-pepper mill 1/2 cup olive oil
Grilled Caesar Salad
- 4 hearts of romaine
- 2 English muffins, split
- 2 boneless, skinless chicken breasts (6-8 oz each)
- olive oil
- salt and black pepper to taste
- 1/4 cup black or green olives, pitted and roughly chopped
- 1/4 cup sun dried tomatoes, chopped
- 1/4 cup finely grated Parmesan
Directions: Grilled Caesar Salad
Preheat the grill. Combine all the dressing ingredients except the oil in a food processor and pulse to blend.
With the motor running, slowly drizzle in the oil.
Cut the romaine down the middle lengthwise, leaving the root end intact so the leaves hold together.
Brush the romaine, English muffins, and chicken with olive oil and season with salt and pepper.
When the grill is hot, add the chicken and grill for 4 to 5 minutes per side until firm and caramelized.
Remove the chicken and allow to rest.
Place the lettuce and English muffins on the grill.
Cook the lettuce for 1 to 2 minutes, just enough to lightly char and wilt the leaves.
Cook the English muffins until brown and crispy.
Slice the chicken into thin strips.
Cut the muffins into bite-size pieces.
Arrange both, along with the olives and sun dried tomatoes, over the individual lettuce halves.
Drizzle with dressing and sprinkle with cheese.
Grilled Caesar Salad Nutritional Facts per serving
Calories 488.9 cal
Fat 33.6 g
Saturated Fat 5.5 g
Cholesterol 56.4 mg
Sodium 532.6 mg
Carbohydrates 21.3 g
Total Sugars 4 g
Dietary Fiber 1.8 g
Protein 26.1 g