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 barbeque grills. Of course, a cookout is nothing without tasty and unique recipes. Here are five delicious BBQ recipes that are guaranteed to leave guests and family members begging for more.
Delicious Irresistible Barbecue Recipes
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 barbeque grills
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 barbeque 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 barbeque recipes, you are missing out on a great way to use barbeque grill. Many vegetables grill beautifully and most are easy to prepare Veggies on the Barbeque 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.
Options: Marinating the vegetables in Italian dressing or balsamic vinegar for an hour or more before grilling adds extra flavor.
Tips: 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.
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.
Options: 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.
Tip: If you prefer, drizzle uncooked potatoes with olive oil in place of butter.
Cooking a variety of foods is fun and easy on barbeque grills. You might be surprised by what happens when you start with basic barbeque 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
- 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
1. Whisk vinegar, oil, capers, and garlic in large serving bowl.
2. 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.
3. Top with Parmesan and serve.
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
- 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
1. 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.
2. 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.
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
- 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
1. Preheat a covered grill to medium-high.
2. 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 f lesh 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.
3. 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.
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
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
- 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
1. 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.
2. 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.
3. 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.
4. 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.
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