246 barbecue recipes

Grilled catfish fillets smothered in a homemade tomato sauce with burgundy wine, garlic, and fresh parsley. Low-fat, low-calorie, and ready in under 40 minutes.

Grilled portobello mushrooms over angel hair: meaty grilled portobello caps sliced over fresh angel hair pasta in a quick garlic cream sauce. A vegetarian main in about 45 minutes.

Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.

Rosemary and allspice rub with crushed allspice berries, garlic, and olive oil. A fragrant wet rub for lamb, chicken, or grilled meats made in minutes.

Grilled tuna steaks with a pureed yellow pepper sauce, served alongside grilled zucchini, red onion, and potatoes splashed with balsamic vinegar. A colorful, restaurant-quality seafood dinner.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

Garlic-anchovy rub with olive oil, anchovy paste, crushed garlic, and black pepper. A savory, umami-rich paste for lamb, chicken, or fish. Four ingredients, intensely flavorful.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.

Beef and mango kabobs marinated in curried yogurt with lemon and red pepper, then grilled fast over medium coals. Sweet fruit and savory meat on one skewer in 35 minutes.

Grilled hot Italian sausage sandwiches with charred poblano, red, and yellow bell peppers, onions, and horseradish mustard on hollowed-out sandwich rolls.

Very delicious grilled cabbage, almost the best one I have ever tasted.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

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

Grilled shrimp with pesto pasta salad: chilled linguine tossed in homemade basil pesto with red and green peppers, topped with quick-grilled shrimp skewers. A summer entrée salad that works hot or cold.