461 barbaque recipes

This easy and delicious grilled chicken dish is ideal on a hot summer day. Serve it with your favourite salad.

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.

Summer means barbecue season, so enjoy this succulent dish that will have you licking your lips in satisfaction!

Start up the barbecue in your crockpot with this dish made of succulent beef and a variety of spices.

Chinese barbecue pork tenderloin marinated in hoisin, soy sauce, black bean sauce, sherry, and five-spice powder. Oven-roasted with three flavor variations included.

Chinese-style char siu pork tenderloin glazed with soy sauce, honey, brown sugar, and a hint of cinnamon. Oven-roasted until sticky and caramelized. Serves 8 as an appetizer.

Garlic-crusted grilled chicken marinated in crushed peppercorns, fresh coriander, and lime juice. A bold, herb-packed bird with crispy charred skin ready in 30 minutes.

Barbecued pork chops smoked low then grilled hot with garlic salt, celery salt, and paprika. Basted with barbecue sauce only in the final minutes.

Pit barbecue sauce with butter, ketchup, vinegar, Worcestershire, hot sauce, and garlic. A tangy, buttery no-cook mop sauce that makes two quarts and needs no refrigeration.

Orange barbecue sauce with chili sauce, molasses, soy, Chinese black vinegar, and fresh ginger. A sweet-tangy glaze for ribs, chicken, and beef with an Asian-fusion edge.

Slow cooker barbecue beef and pork: cubed beef and pork stewed all day in a tangy tomato sauce with onions, chili powder, and brown sugar. Feeds 16 on buns.

Grilled salmon steaks basted in melted butter with lemon juice, white wine vinegar, and a hint of garlic. Simple, smoky, and on the table in 30 minutes flat.