247 barb recipes

Oven-baked BBQ brisket rubbed with seasoning and liquid smoke, sealed in foil, and slow-roasted until fork-tender. Overnight marinade for maximum flavor.

Saucy ground beef with onion, green pepper, and Worcestershire spooned over toasted buns in 30 minutes flat. This quick weeknight sloppy joe is a budget-friendly family dinner that kids actually ask for.

A succulent beef roast that is seasoned and cooked to perfection.

BBQ muffins with ground beef in a sweet-tangy ketchup sauce baked inside refrigerated biscuit cups and topped with melted cheese. Kid-friendly and ready in 45 minutes.

Helen's Beef Bar-B-Que: a tangy-sweet shredded beef sandwich filling with celery, onions, mushrooms, and a brown sugar-mustard sauce. Crockpot-adaptable, makes 10 generous servings.

Grilled Thai shrimp marinated in spicy Thai dressing then barbecued in their shells. A 2-ingredient grilled shrimp recipe that lets the marinade do all the talking.

This easy yet tasty chicken casserole is a great weekend lunch or dinner option.

Asian-style BBQ pork tenderloin marinated overnight in soy sauce, sesame oil, garlic, and ginger, then smoked on a covered grill. Served sliced with a sesame-soy barbecue sauce.

Barb's special sweet bread dough Part I. A laminated yeasted dough folded with butter in three turns, the master base for danishes, kringles, and filled pastries. Family recipe from 1850s tradition.

Barb's Special Sweet Breads Part 2 (Weinerbrod) recipe

Barb's Special Sweet Breads Part 3 (Spandauer) recipe

Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.

Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter) recipe

Juicy grilled shrimp marinated in herb butter with garlic, lemon, and shallots, then skewered and grilled over hot coals in minutes. Served on fresh spinach for the ultimate Aussie barbie appetizer.

Bara Brith is often served as part of the traditional Welsh tea.

Grilled shrimp marinated in soy sauce, honey, ginger, garlic, and sesame oil. Jumbo shrimp on the barbie with an Asian-inspired glaze that caramelizes over hot coals.