Barbeque Recipes

Mediterranean lamb burgers: grilled rosemary-garlic lamb patties stuffed into pita with goat cheese, olive-tomato salad, and minted yogurt sauce. A greek-style upgrade on burger night.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Asian-style BBQ pork tenderloin marinated overnight in soy sauce, sesame oil, garlic, and ginger, then smoked on a covered grill. Served sliced with a sesame-soy barbecue sauce.

Korean-style grilled short ribs marinated in soy sauce, sesame oil, brown sugar, garlic, ginger, and crushed red pepper. Charred and caramelized over medium coals.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Grilled polenta topped with charred radicchio, olive oil, and a drizzle of vinegar. A rustic Italian antipasto where crispy-edged polenta meets the bitter smoky bite of grilled chicory.

Pumpkin sloppy joe burgers with ground beef, chili sauce, pumpkin puree, pumpkin pie spice, and tomato soup simmered thick and served on buns. A fall twist on a classic.

Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.

Vegetarian rice and mushroom burgers made with brown rice, carrots, whole wheat bread crumbs, and a touch of cayenne. Broiled until golden and crisp on the outside.

Tandoori marinade with yogurt, ginger, garlic, and warm spices: cumin, coriander, turmeric, cayenne. Tenderizes and flavors chicken, lamb, or seafood for the grill or oven.

Rosemary and allspice rub with crushed allspice berries, garlic, and olive oil. A fragrant wet rub for lamb, chicken, or grilled meats made in minutes.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.

Santa Fe grilled flank steak rubbed with cumin, sliced thin, and served over a fresh corn, tomato, and salsa vegetable bed. A quick Southwestern dinner for two.

Shawayuh is Yemeni-style grilled steak seasoned with hawayij spice blend and cooked over hot coals. Simple, bold, and smoky with just meat, spice, oil, and fire. Authentic Middle Eastern barbecue.

Why wait for Thanksgiving when you can fire up the barbecue and enjoy this tantalizing turkey now!

The ultimate burger. Stuffed with cheese inside the patty and chipotle peppers give the burgers an extra smoky spicy kick. Perfect for the grill this barbecue season.