Barbeque Recipes

Summer means fishing time, so try this succulent fish dish that's will have you licking your lips in satisfaction.

Meaty portobello caps soak up tangy marinade before grilling until tender, then get layered with roasted peppers and melted cheese on toasted rolls.

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

Tender chuck roast soaked overnight in a whiskey, brown sugar and soy sauce marinade, then grilled to smoky, caramelized glory. Feeds a crowd with minimal effort.

Santa Fe burgers with cheese, salsa, crushed tortilla chips, and cumin mixed right into the patty, then topped with more salsa and cheese. Southwestern grilled burgers with serious flavor built in.

Nothing is more satisfying than a piece of grilled juicy steak. The herb mustard goes deliciously well with the steak.

Grilled pork chops marinated in soy sauce, lemon juice, chili sauce, and brown sugar. A sweet-savory-spicy glaze that caramelizes beautifully on the grill.

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.

BBQ Pork Roast with a sage, allspice, coriander, and nutmeg spice crust, slow-roasted on a dome grill using indirect heat, then finished with an applesauce and brown sugar glaze.

Skillet barbecue franks simmered in a quick ketchup sauce with chili powder, soy sauce, and hot pepper sauce. A 25-minute dinner the whole family will eat.

Grilled Peking duck with a soy, honey, and turmeric glaze ladled over the skin, then air-dried for hours before slow-grilling to crackling perfection. A showstopper worth the wait.

Fran's BBQ meatloaf stuffed with mashed potatoes and cheese, bound with mashed baked beans and a tangy BBQ-ketchup-mustard mix. A hearty three-in-one dinner loaf.

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Grilled Japanese eggplant and green bean salad with balsamic vinegar, red bell peppers, and mixed greens. A smoky, tangy summer salad ready in 30 minutes.

Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.