865 barbque recipes

Juicy marinated flank steak perfect for the barbecue. Great recipe for this economical cut of beef.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.

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.

Grilled chicken breasts marinated in soy sauce, honey, lime, and cayenne, topped with fresh mango salsa and caper mayonnaise. Three components, one stunning summer plate.

Open-faced grilled vegetable sandwich on walnut bread with hummus-tahini spread, shallot-Dijon vinaigrette, portobello, fennel, zucchini, and bell peppers. Vegetarian Mediterranean.

Barbecued pork chops in the oven sear bone-in chops, then finish in a quick orange juice and barbecue sauce pan glaze. A 30-minute weeknight dinner that delivers backyard flavor without firing up the grill.

New Mexico green chile cheeseburgers stack spice-rubbed sirloin patties with melted cheddar and a roasted Anaheim and poblano chile sauce. The Southwestern burger that puts ketchup to shame.

Fettuccine tossed with grilled chicken, portobello mushrooms, Japanese eggplant, charred roma tomatoes, sun-dried tomatoes, fresh basil, and Parmesan. A summer pasta loaded with smoky flavor.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

Grilled emu burgers seasoned with taco spices and topped with cheddar, sour cream, lettuce, and tomato. A lean, red-meat alternative with bold Mexican-inspired flavor.

Cold-smoked grilled pompano with a smoked tomato and aged balsamic vinaigrette. A two-stage technique that builds deep smoke and char on a rich Gulf Coast game fish.

Shiitake mushroom caps tossed in olive oil, soy sauce, crushed garlic, rosemary, and a touch of maple syrup, then charcoal grilled until smoky and lightly charred. A vegan-friendly side that steals the show at any cookout.

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.

An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Amazing Grilled Pork Tacos and Papaya Salsa recipe