Barbeque Recipes

Bacon-wrapped grilled shrimp stuffed with melty asadero cheese and fresh basil. Just four ingredients for a smoky, cheesy appetizer straight off the grill.

Grilled beef tenderloin steaks with a roasted garlic red wine reduction, pressed into a pistachio and sunflower seed crust. Restaurant-quality steak at home.

Grilled cheese pita pocket stuffed with tomato, alfalfa sprouts, dill pickles, and pepper rings. A crispy, veggie-loaded twist on the classic grilled cheese using pita bread.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Grilled mustard-coated chicken breast sliced over a mixed bean salad with black-eyed peas, fresh tomatoes, sun-dried tomatoes, and herbs in a balsamic vinaigrette. Served at room temperature.

Grilled chicken breast sandwiches stacked with smoky home-roasted red peppers, peppery arugula, ripe tomato, and a tangy Dijon-mayo sauce on toasted bread. The marinade does its work overnight.

Grilled chicken breasts with a silky French tarragon-Dijon butter sauce. Marinate in lemon and oil, grill until charred, then drizzle with buttery wine reduction spiked with mustard.

Grilled chicken kabobs marinated in soy, mustard, and Worcestershire, then skewered with zucchini, peppers, onion, and mushrooms. Simple backyard dinner with big flavor.

Grilled chicken salad with an Asian-style sesame soy dressing, fresh mango, toasted almonds, and water chestnuts. The same dressing marinates the chicken and dresses the salad.

Grilled chicken sandwiches with white wine-thyme baste, herb mayo spread, lettuce, and tomato on toasted bread. A simple summer cookout lunch for four.

Top off your summer with this delicious dish that is sure to become one of your favorites!

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Grilled chicken with hazelnut butter tops butter-brushed grilled chicken breasts with slices of compound hazelnut butter that melt into a nutty pan sauce. Restaurant-style 30 minute dinner.

Grilled chicken with oregano poaches in garlicky broth, then gets coated in a rustic oregano paste and finished over live fire. A two-step Mexican-style technique for juicy, deeply flavored chicken.

Grilled half chicken marinated in fresh rosemary, garlic, lemon juice, and olive oil. Low and slow on the grill for crispy skin and juicy, herb-scented meat.

A smoky chili-cumin dry rub with brown sugar and garlic coats both grilled pork tenderloin and chicken breasts, sliced onto one platter with a bright orange-pineapple sauce. A make-ahead crowd-pleaser.