461 barbque recipes

Broiled portobello mushrooms loaded with chopped garlic, olive oil, oregano, and fresh parsley. Tender and meaty in about 10 minutes with just a handful of simple ingredients.

Pesto grilled chicken marinated in homemade basil pesto with pine nuts, Parmesan, and garlic. Make the pesto fresh and grill for smoky, herb-crusted results.

Crab and artichoke flautas: crispy rolled flour tortillas stuffed with crab meat, artichoke hearts, Monterey Jack, and sour cream, pan-fried golden and served with roasted tomato sauce.

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.

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

Goat cheese and grilled eggplant salad layers smoky charred Japanese eggplant with creamy goat cheese, toasted pine nuts, fresh basil, mint, and balsamic. A vibrant Mediterranean side or light summer lunch.

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

Pork tacos with tropical papaya salsa bring sweet heat to Taco Tuesday. Baked with melty Monterey Jack, crowned with lime-bright papaya, pineapple, mint, and red chili for a fresh twist on the classic.

Grilled vegetable tortilla wraps with basil-garlic mayonnaise and fontina cheese, rolled tight and sliced into spiral pinwheels. A colorful make-ahead lunch or party appetizer.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Grilled green onion tarts on puff pastry with swirled new potatoes, melted provolone, and crispy bacon. Individual savory tarts that combine grilling and baking for smoky, cheesy bites.

Charcoal-grilled brook trout marinated in a spicy lemon-butter baste with Tabasco, ginger, sesame seeds, and parsley. Five minutes per side over hot coals for flaky, smoky fish.

Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.

Jamaican-spiced burgers with allspice, curry powder, cayenne, and thyme mixed right into the beef. Bold Caribbean flavor on the grill in under 25 minutes.

Grilled chicken breast brushed with a three-ingredient picante sauce, Dijon mustard, and brown sugar glaze. Pounded thin for fast, even cooking on the grill.

Cognac-rubbed grilled salmon cured overnight with lemon zest, fresh thyme, brown sugar, and shallots. A semi-cured fillet that grills in just 6 minutes.