984 barbecue recipes

Grilled tuna burgers made with fresh chopped tuna, garlic, and olive oil. Seared crisp outside and pink in the center, served on toasted buns for a high-protein meal.

Chili-rubbed grilled beef marinated in cumin, lime, balsamic, and molasses for a smoky-sweet crust. Works on flank steak, top round, or pork tenderloin straight off the grill.

North Carolina BBQ sauce with a vinegar base, ketchup, chili powder, brown sugar, and black pepper. Thin, tangy, and made for pulled pork and ribs.

Bacon-wrapped grilled shrimp stuffed with melty asadero cheese and fresh basil. Just four ingredients for a smoky, cheesy appetizer straight off the grill.

Grilled prawns with fresh coriander: quickly marinated in soy, rice wine, and sesame oil, then broiled or barbecued and served with a bright cilantro-ginger-rice vinegar dipping sauce. Clean, punchy Chinese-style shrimp in 30 minutes.

Marinated shrimp and sweet peppers come off the grill smoky and charred, then toss with lemon-chive pasta, feta, and briny olives for Mediterranean flair.

Whole grilled sea bass over a raw winter slaw of julienned carrot, parsnip, and celeriac with toasted walnuts and champagne vinegar. Bistro-style dinner for two in 30 minutes.

Swiss burgers on kaiser rolls topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing. A Reuben-meets-burger mashup for the grill.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Grilled baby artichokes piled onto meaty sauteed portobello caps and finished with a drizzle of vinaigrette. A simple, smoky, vegetarian starter that lets a few good ingredients shine.

BBQ Sirloin Steak with Grilled Bell Peppers recipe

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Garlic and sage grilled chicken with a tangy cider vinegar marinade thickened by an emulsified egg-and-oil base. Smoky from indirect charcoal heat, juicy and herby in every bite.

Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.

Grilled beef tenderloin steaks with a roasted garlic red wine reduction, pressed into a pistachio and sunflower seed crust. Restaurant-quality steak at home.

Red snapper ceviche skewers marinate in citrus juice, then thread with red onion, mango, and citrus sections for a quick grill-mark finish. Caribbean-inspired tropical seafood.