373 barbque recipes

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.

Homemade BBQ sauce with orange juice, crystallized ginger, molasses, honey, and chili powder. Sweet, tangy, and smoky with a ginger kick. Makes 5 cups that keep for two weeks in the fridge.

Marinated grilled portobello mushrooms in an olive oil vinaigrette with balsamic vinegar and lemon juice. Three cooking methods included: grill, broil, or bake.

Grilled veal chops marinated 6-8 hours in balsamic vinegar, rosemary, shallots, and garlic, then finished with a balsamic reduction drizzle and basil oil. A restaurant-quality main course.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Fresh zucchini salad with Parmesan layers grilled zucchini ribbons with bright lemon dressing, blanched lemon peel, toasted almonds, and shaved Parmigiano. A simple summer side that turns garden squash into a star.

Grilled pineapple slices brushed with curry-spiced brown sugar butter, served with cool vanilla yogurt and toasted coconut. A sweet-savory grilled fruit dessert with Indian flair.

Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.

Grilled Japanese eggplant and green bean salad with balsamic vinegar, red bell peppers, and mixed greens. A smoky, tangy summer salad ready in 30 minutes.

BBQ pork ribs boiled tender, rubbed with seasoning, then broiled with layers of barbecue sauce for sticky, caramelized edges. A two-day method that guarantees fall-off-the-bone results.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Grilled orange chicken marinated overnight in frozen orange juice concentrate, soy sauce, and tarragon. A citrusy, caramelized barbecue chicken with just 6 ingredients.

Salmon steaks poached in a white wine sauce with scallions, lemon, cinnamon, and ginger. A light, subtly spiced French-leaning fish dish in 30 minutes.

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.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.