865 barbque recipes

Grilled eggplant with hoisin sauce, balsamic vinegar, sesame oil, ginger, and tamari. Salted rounds grilled until smoky and tender, then drizzled with a sweet-savory Asian glaze.

Creamy grilling sauce for lobster tails made with mayonnaise, ketchup, lemon juice, and Worcestershire. Whip it up in 5 minutes and brush it on for charred, tangy, buttery lobster off the grill.

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.

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.

Grilled Hawaiian kabobs with pineapple, bell peppers, mushrooms, and cherry tomatoes in a sweet soy-ginger marinade. A colorful vegetarian BBQ recipe ready in under an hour.

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.

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.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

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.

Broiled mussels with a spicy Southeast Asian dipping sauce of fish sauce, garlic, chili peppers, lemon, and sugar. Simple, bold, and ready in minutes.

Tangy grilled chicken with a Scotch bonnet and white wine marinade, sweetened with tomato paste and brightened with vinegar. A Caribbean-inflected chicken built for hot coals.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Grilled tuna steaks marinated in sherry vinegar with just salt and pepper. A three-ingredient recipe for rare-to-well-done tuna with a tangy, caramelized crust.

Provençal barbecued whole fish stuffed with fresh fennel, grilled over a bed of fennel stalks with butter and lemon. Classic Mediterranean outdoor cooking for a crowd.

Leftover turkey and bacon cheeseburgers bound with eggs and cracker crumbs, pan-fried and topped with American cheese. A smart way to repurpose Thanksgiving turkey into a weeknight dinner.

Grilled salmon topped with a smoky charred red pepper sauce made with yogurt, lemon, and fresh herbs for a light summer dinner.