461 barbque recipes

Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.

Hot-smoked striped bass over arugula with a Dijon and roasted garlic vinaigrette. Smoky fish, peppery greens, and a tangy balsamic emulsion in 30 minutes on the smoker.

Grilled lamb tacos folded into corn tortillas with melted Monterey Jack, white cheddar, charred red onion and fresh mint. Quesadilla-style tacos with smoky backyard-grill flavor.

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

Grilled south of the border steak is a zesty Tex-Mex cookout: scored round steak in a ketchup-Worcestershire-hot sauce marinade, grilled and sliced, served with cheesy refried beans, chilis and chips.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

Hearty baked beans loaded with ground chuck, bell peppers, onions, hickory BBQ sauce, and freshly ground whole spices, finished in the oven until thick and bubbly. The ultimate cookout side dish.

Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.

Excellent and easy easy barbeque sauce that was handed down from my Grandmother.

Eat with Indian or Lebonese style flat breads. Great as a side with barbequed lamb.

Pan-sauteed mushrooms are mixed with a mixture of barbeque sauce, tomato paste, cider vinegar and pickled chipotle pepper, which makes a delicious filling to the quesadillas. An easy, tasty yet wholesome week-night meal.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

Broiled open-face crab burgers loaded with cheddar, hard-boiled eggs, and a tangy mayo-ketchup spread on toasted bun halves. Bubbly, golden, and ready in 20 minutes.