Barbeque Recipes

Moroccan-spiced grilled flank steak marinated overnight in cumin, ginger, turmeric, chili powder, lemon juice, and olive oil. Sliced thin and served with heated marinade.

Broiled mussels served with a spicy Asian dipping sauce of fish sauce, lemon, garlic, chili peppers, and sugar. A fast, no-fuss appetizer ready in 30 minutes.

North Carolina BBQ sauce with a vinegar base, ketchup, chili powder, brown sugar, and black pepper. Thin, tangy, and made for pulled pork and ribs.

Mediterranean grilled chicken salad with broiled chicken, potatoes, mushrooms, and green beans, all marinated in a tarragon-Dijon vinaigrette and arranged as a composed plate.

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.

Grilled pizza with oat-flour crust, fresh Roma tomatoes, basil, bell pepper, and melted mozzarella. Homemade dough grills in minutes with a smoky charred crust.

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Flesh of the Pig Ala Bob Greenberg (And Secret recipe

Grilled meli melo of seafood: salmon, sea bass, swordfish, shrimp, and scallops plated over crispy fried leeks and drizzled with a soy-spiked French beurre blanc. Fine-dining fusion on a plate.

Bacon-wrapped grilled shrimp served warm over a radicchio, endive, and Bibb lettuce salad with julienned peppers and a balsamic-thyme vinaigrette.

Garlic toast brushed with slow-infused garlic olive oil and baked until pale gold. A three-ingredient Italian appetizer base ready for grilled red peppers or any topping.

Grilled tuna, cheddar, and onion sandwiches: albacore tuna salad, melted cheddar, and oil-free caramelized onions on rye. A diner classic updated with a no-fat onion browning technique.

Grilled turkey spears thread cubed turkey breast, lime slices, pepperoni, and corn onto skewers, glazed with chili-lime oil and served with three dipping sauces: curry-banana, blue cheese-yogurt, and cranberry-horseradish.

Grilled Maryland Soft Crabs & Seafood Marinade - Part 1 of 2 recipe

Grilled salmon with potato and watercress salad, a smoky indirect-grilled salmon served over pickled red onion potato salad and peppery watercress. Low-fat summer dinner for six.