665 barbequed recipes

Flavorful hamburgers with horseradish, Dijon mustard, sour cream, and paprika worked into the patty. A punchy four-ingredient seasoning blend that turns ground beef into something worth coming back for.

Three-ingredient onion burgers seasoned with a packet of onion soup mix and a splash of water for juicy, well-seasoned patties. Grill or broil for 8 hearty burgers. Ready in 20 minutes.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Modern fajitas with flank steak marinated overnight in a chili-cocoa-tequila rub, then grilled and sliced for tortillas. Served with guacamole, refried beans, salsa, and cilantro for a smoky Tex-Mex spread.

Grilled chicken with hazelnut butter tops butter-brushed grilled chicken breasts with slices of compound hazelnut butter that melt into a nutty pan sauce. Restaurant-style 30 minute dinner.

Grilled corn with spicy butters tucks compound butter right into the husks before grilling. The butter melts into every kernel as the corn roasts, saturating it with flavor no drizzle could match.

Mediterranean lamb burgers: grilled rosemary-garlic lamb patties stuffed into pita with goat cheese, olive-tomato salad, and minted yogurt sauce. A greek-style upgrade on burger night.

Inside-out burger stuffs ground chuck patties with melty Swiss, smoky bacon, chorizo, and red onion, then sears and oven-finishes for a juicy bite. Served on toasted buns with homemade Worcestershire tomato ketchup.

Grilled beef tenderloin topped with melted Asadero cheese and a butter-mounted chipotle sauce, finished with crumbled Cotija and fresh cilantro. A Mexican-style steakhouse treatment for special-occasion grilling.

Grilled tuna steaks with citrus shallot vinaigrette featuring blanched lemon and lime peel, rice vinegar, shallots, and a touch of red pepper flakes. A quick 30-minute summer seafood dinner with a bright, restaurant-style finish.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Easy grilled salmon over a bed of lemon-dressed radicchio, finished with a fresh raw tomato sauce. A light, fast, summery main where bitter greens and bright tomato cut the richness of the fish.

A smoky chili-cumin dry rub with brown sugar and garlic coats both grilled pork tenderloin and chicken breasts, sliced onto one platter with a bright orange-pineapple sauce. A make-ahead crowd-pleaser.

Grilled chicken breasts marinated in lime and cilantro, topped with a zesty cilantro-lime compound butter spiked with shallot and cayenne. Grill or broil to juicy perfection.

Two-ingredient New Mexico style barbecued salmon. Salmon fillets brushed with red chile barbecue sauce and grilled over wood embers. The Southwestern way to cook a piece of fish.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.