Barbeque recipe collection

Ready the grill for this succulent recipe that tastes great with baked or mashed potatoes.

Instead of mayonnaise, use sun-dried tomato and olives tapenade to spread the sandwich, which gives the sandwich tangy flavor. Grilling adds the nice smokiness into the these juicy and tender summer vegetables. Delicious and light summer sandwiches.

Cheese-stuffed hamburger patties with four global variations: French with brie, Mexican with Monterey Jack, Italian with mozzarella, and Greek with feta. Grilled over charcoal.

Creamy feta sauce adds zip, and cucumbers adds a pleasant crunch to a juicy hamburger.

Horseradish garlic burgers with thyme, chives, and melted Havarti on toasted onion rolls. Grilled gourmet patties with bold, sharp flavor.

Ever wonder how to cook a New York Strip? During winter you can try cooking a steak indoors in the oven without a grill and Mark Kranenburg will show you the process of preparing a steak in the oven in this episode of Steak University TV.

A copycat Kenny Rogers barbecue sauce, sweet and fruity with an applesauce base, brown sugar, lemon, and a hint of cinnamon. A glossy basting sauce that caramelizes beautifully on ribs and chicken.

One of the favorite items that is on the menu is the Barbecue sauce that was original made fresh in the store and used to dip the wings, the original chicken and now the chicken strips. Now it comes in a bag and all we have to do is adding hot water and keep warm.

Fantastic. I cooked it for my parents. My mother said it was very aromatic, my father just finished before I started to eat. It was a fun lunch. Thanks!

Classic burger for the grill with a slight twist. Instead of bread crumbs as filler this burger recipe uses rolled oats along with a bit of teriyaki sauce for a boost of extra flavor.

These kabobs are served with a greek pasta salad. Filling and delicious.

Grilled ranch burgers with creamy ranch dressing mixed right into the ground beef patty plus more ranch on top. Quick weeknight or backyard burger ready in 20 minutes.

The steak was marinated overnight with the wet paste, which not only added tons of flavour to the steak, but also softened up the meat. It didn't take long to grill it. Then we just simply let it rest for about 10 minutes, which is the crucial part of cooking any meat. This step allows meat to rest, and lock all the juice inside the meat when you slice it.

It sounds weird, but it's really good! Not too unhealthy either. This only takes about 6 minutes to make. Great for a quick lunch for one!

Super salmon burgers bind canned pink salmon with egg, breadcrumbs, cheddar, and thyme into pan-seared patties, served in pita pockets with lettuce, tomato, and tartar sauce. A 35-minute pantry burger.

Your kids don't eat enough veggies. Or they just hate brocoli. Or maybe they love broccoli either way you will want to make this salad. Everyone will love it. Great for BBQ, picnics, potlucks and just everyday side dish or lunch.