664 barbecued recipes

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

Grilled sirloin steak topped with a French-style herb butter made from softened unsalted butter, shallots, parsley, and chervil. Simple steakhouse elegance with just seven ingredients.

Liula kebab, Caucasian-style ground lamb skewers seasoned with fresh mint, ginger, garlic, and red pepper, grilled over hot charcoal. A boldly spiced lamb kebab tradition.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.

Korean-style marinated skirt steak with soy sauce, sake, garlic, ginger, and sesame oil. Grilled to medium rare in under 5 minutes and sliced thin against the grain.

A grilled ham steak glazed with a boiled-down brown sugar, horseradish, and lemon juice sauce. Just 4 ingredients for a sweet, spicy, caramelized glaze.

Tender chuck roast soaked overnight in a whiskey, brown sugar and soy sauce marinade, then grilled to smoky, caramelized glory. Feeds a crowd with minimal effort.

A scrumptious dish made with succulent sausages, beer and dinner rolls that has a slight European touch to it.

Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.

Grilled peaches stuffed with blueberries, brown sugar, and lemon juice wrapped in foil packets. A simple summer dessert with just 4 ingredients for the grill or oven.

Skillet hamburgers topped with sauteed mushrooms and onions in a Worcestershire, lemon, and garlic pan sauce. Steak Diane flavors on a burger, one pan.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Mexican-style burger toppings with salsa, cumin, oregano, lettuce, and tomato. A quick, flavorful way to give grilled hamburgers a Tex-Mex twist in just 5 minutes.

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.

Grilled dill steak marinated overnight in dill pickle brine, sliced pickles, olive oil, and garlic. The tangy brine tenderizes thick-cut round steak and adds serious flavor.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.