Introduction
Few culinary delights evoke the same sense of communal joy and satisfaction as a perfectly executed barbecue. Friends and family join together for special get-togethers when they smell the aroma of smokey tastes drifting through the air, see meat sizzling on the grill, and anticipate indulging in delectable cuisine. Look no further if you’re searching for a collection of stellar barbecue recipes to elevate your grilling game. In this BBQ Recipe Roundup, we’ve curated our top 10 favorite recipes guaranteed to delight your taste buds and impress your guests.
1. Classic Smoked Brisket
Kickstart your barbecue journey with the timeless favorite – smoked brisket. This melt-in-your-mouth delicacy is a labor of love, requiring low and slow cooking over indirect heat for hours until the meat reaches tender perfection. Seasoned with a savory rub and infused with smoky goodness, each bite is a heavenly experience that will have your guests returning for more.
Ingredients:
- one whole beef brisket, approximately 10-12 pounds
- 1/4 cup kosher salt
- 1/4 cup coarse ground black pepper
- two tablespoons smoked paprika
- Two tablespoons of powdered garlic
- a single spoonful of powdered onion
- A single tsp of brown sugar
- one tablespoon of cumin powder
- a single spoonful of hot sauce
- Wood chips or chunks (hickory, oak, or mesquite) for smoking
Instructions:
- Prepare the Brisket:
- Remove any extra fat from the brisket; around 1/4 inch of fat should remain on the outside. This will help to keep the meat wet for the duration of the long smoking process.
- To make the rub, combine the kosher salt, chili powder, cumin, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cumin in a small dish.
- Season the Brisket:
- Dredge the brisket generously in the dry rub, pushing it into the meat to cling to it.
- To allow the spices to seep into the meat, cover the seasoned brisket with plastic wrap and place it in the refrigerator for at least 4 hours, but preferably overnight.
- Get the smoker ready:
- Start by preheating your smoker to 225°F (107°C) with pieces or chips of wood. Before putting the wood chips in the smoker, let them soak in water for at least half an hour.
- Smoke the Brisket:
- With the fat side facing up, place the seasoned brisket directly on the smoker rack and shut the lid.
- Throughout the smoking process, keep the temperature around 225°F (107°C) and add more wood pieces or chips as necessary.
- Smoke the brisket for about one hour per pound or until the thickest section of the beef achieves an internal temperature of 195–205°F (90–96°C).
- Avoid opening the smoker lid unnecessarily to prevent heat loss and maintain consistent smoking temperatures.
- Rest and Slice:
- The brisket should be taken out of the smoker and placed on a chopping board once it has reached the proper temperature.
- To enable the juices to re-distribute throughout the meat, tent the brisket loosely with aluminum foil and let it rest for at least 30 minutes.
- Slice the brisket thickly against the grain and serve with your favorite barbecue sauce, pickles, and onions.
Tips:
- Throughout the smoking process, spray the brisket with apple juice or cider vinegar every hour to keep it moist and flavorful.
- Experiment with wood varieties to impart unique smoky flavors to your brisket, such as hickory for a bold flavor or oak for a milder smoke.
- Don’t rush the smoking process; low and slow is the key to achieving tender, flavorful brisket that melts in your mouth.
With these detailed instructions, you can create a mouthwatering Classic Smoked Brisket to impress your guests at your next barbecue gathering!
2. Tangy BBQ Pulled Pork
Nothing beats the allure of tangy BBQ pulled pork for a taste of Southern comfort. Slow-cooked to perfection, this dish features succulent pork shoulder smothered in a rich barbecue sauce. Whether piled high on a sandwich bun or served alongside classic sides like coleslaw and cornbread, this crowd-pleaser will surely steal the show at any barbecue gathering.
Ingredients:
- 4-5 pounds pork shoulder (also known as pork butt)
- a kosher salt tablespoon
- a single spoonful of pepper, black
- Smoky paprika, one tablespoon
- a single spoonful of powdered garlic
- a single spoonful of powdered onion
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- two tablespoons of Dijon mustard
- one tablespoon of chili powder
- one teaspoon of cayenne pepper (optional for extra heat)
- Hamburger buns or sandwich rolls for serving
Instructions:
- Prepare the Pork Shoulder:
- Remove as much fat as possible from the pork shoulder, reserving a thin layer for taste and moisture during cooking.
- To make a dry rub, combine the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder in a small bowl.
- Press the dry rub
- mixture into the pork shoulder by rubbing it evenly over the whole surface and pressing it in to make sure it sticks.
- Slow Cook the Pork:
- Place the seasoned pork shoulder in a large slow cooker or Dutch oven.
- In order to make the barbecue sauce, take a separate bowl and mix together the chili powder, ketchup, brown sugar, Dijon mustard, apple cider vinegar, and cayenne pepper (if desired).
- Pour the barbecue sauce over the pork shoulder, ensuring it is evenly coated.
- Cover the slow cooker or Dutch oven and cook on low heat for 8-10 hours until the pork is fork-tender and easily pulled apart.
- Shred the Pork:
- Once the pork is cooked, shred it into bite-sized pieces directly in the slow cooker or Dutch oven using two forks.
- Stir the shredded pork to evenly distribute the barbecue sauce and mix in any remaining juices from the cooking process.
- Serve the Pulled Pork:
- Toast the hamburger buns or sandwich rolls until lightly golden.
- Spoon generous portions of the tangy BBQ pulled pork onto the bottom halves of the buns.
- If desired, add barbecue sauce and cover with the remaining bun halves.
- Serve right away with your preferred side dishes, including potato salad, coleslaw, or pickles.
Tips:
- Before putting the seasoned pork shoulder in the slow cooker or Dutch oven, sear it in a hot skillet or grill to intensify the flavor.
- If you like additional smoke taste in your barbecue sauce, add a few drops of liquid smoke to the mixture.
- For longer storage, pull pork leftovers can be frozen or kept in the refrigerator for three to four days when kept in an airtight container.
- Just reheat it gently in the microwave or on the stovetop before serving.
With this delicious recipe for Tangy BBQ Pulled Pork, you’ll have a crowd-pleasing dish perfect for casual gatherings, potlucks, or weeknight dinners. Enjoy the tender, flavorful pork with its tangy barbecue sauce on a bun, and savor every mouthful of this classic comfort food favorite!
3. Flavorful Grilled Chicken Wings
Elevate your appetizer game with flavorful grilled chicken wings. Marinated in a compelling blend of spices and herbs, these crispy wings perfectly balance heat and tanginess. Whether glazed with a sweet and spicy sauce or served with creamy ranch dressing, these finger-licking goodies are guaranteed to disappear fast.
Ingredients:
- 2-3 pounds chicken wings, split into flats and drumettes
- one-fourth cup of olive oil
- a pair of teaspoons soy sauce
- a pair of tablespoons honey
- two minced garlic cloves
- one paprika teaspoon
- one-tsp of powdered onion
- one tsp of thyme, dried
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges for serving
Instructions:
- Marinate the Chicken Wings:
- Mix the olive oil, soy sauce, honey, paprika, onion powder, dried thyme, cayenne pepper, and minced garlic thoroughly in a big mixing bowl.
- After the chicken wings are added to the marinade, make sure they are fully coated.
- Warm up the grill:
- Set your grill’s temperature to medium-high, around 375–400°F (190–200°C). To avoid sticking, make sure the grates are spotless and lightly oiled.
- Fire up the chicken wings:
- While the grill is heating up, take the marinated chicken wings out of the refrigerator and allow them to come to room temperature.
- Once the grill is hot, carefully place the chicken wings on the grill grates in a single layer, leaving space between each wing to ensure even cooking.
- After 5 to 7 minutes on each side, the wings should be golden brown fully cooked, with a temperature inside of 165°F (74°C).
- To make sure the wings are cooked thoroughly on all sides, turn them over with tongs halfway through the frying process.
- Serve the Grilled Chicken Wings:
- Once the chicken wings are cooked through and nicely charred, transfer them to a serving platter.
- Add some freshly chopped parsley or cilantro to the wings, and adjust the seasoning with salt and black pepper to taste. This will give them a burst of color.
- Serve the zesty chicken wings directly from the grill, with lemon wedges to rub over them right before consuming.
Tips:
- If you want your wings to be particularly crispy, grill them for a few minutes on each side over direct heat before moving them to indirect heat to finish cooking.
- Feel free to customize the marinade according to your preferences by adjusting the amount of cayenne pepper for spiciness or adding other herbs and spices like smoked paprika, cumin, or ginger.
- Serve the grilled chicken wings with your preferred dipping sauces (blue cheese dip, ranch dressing, or barbecue sauce) for dipping and dunking.
With this flavorful grilled chicken wings recipe, you’ll achieve perfectly cooked, tender wings infused with a delicious blend of savory, sweet, and tangy flavors. Whether served as an appetizer at a barbecue gathering or as a main course for a casual weeknight dinner, these wings will surely be a hit with family and friends. Enjoy the irresistible combination of juicy chicken and charred grill marks in every bite!
4. Juicy BBQ Beef Ribs
Tender BBQ beef ribs that melt in your mouth at every bite await you. Slow-smoked to tender perfection and basted with a lip-smacking barbecue glaze, these meaty delights are a carnivore’s dream come true. Whether served as a main course or a hearty appetizer, these juicy ribs will surely be a hit at your next barbecue feast.
Ingredients:
- 3-4 pounds beef ribs (preferably beef short ribs)
- One-fourth cup of brown sugar
- half a spoonful of paprika
- a solitary spoonful of powdered garlic
- One tablespoon of powdered onion
- one-third cup of chili powder
- one-third of a teaspoon cayenne pepper, adjusted to taste
- Salt and black pepper, to taste
- 1 cup barbecue sauce (homemade or store-bought)
- Apple cider vinegar, 1/4 cup
- Worcestershire sauce in two tablespoons
- Wood chips (hickory, oak, or mesquite) for smoking
Instructions:
- Prepare the Beef Ribs:
- First, get the meat ribs ready. To guarantee that the ribs cook through and let the flavors seep in, remove the thin membrane off the back of the ribs.
- To make a dry rub, combine the paprika, salt, black pepper, cayenne, chili powder, onion powder, brown sugar, and black pepper in a small bowl.
- Season the Ribs:
- Combine the dry rub mixture and apply it to all sides of the beef ribs, pressing it into the meat to adhere.
- To allow the flavors to merge, cover the seasoned ribs with plastic wrap and let them marinade in the refrigerator for at least an hour, but preferably overnight.
- Prepare the Grill for Smoking:
- Preheat your grill for indirect heat cooking. Set up your grill to cook over indirect heat. When using a charcoal barbecue, place a drip pan with water on one side and the coals on the other. If you’re using a gas grill, light one side and set the temperature to medium-high.
- Before used, soak wood chips in water for approximately half an hour. After draining, either put the wood chips in a smoker box or cover them with aluminum foil, making a few holes in it to let smoke out.
- Smoke the Beef Ribs:
- After the grill has been preheated and the wood chips are ready, move the beef ribs to the side of the grill that is cooler and out of direct sunlight.
- After the grill lid is closed, smoke the ribs for two to three hours, making sure the internal temperature stays between 225 and 250°F (107 and 121°C).
- If additional soaked wood chips are required to keep a consistent smoke stream throughout the cooking period, add them to the grill.
- Wrap and Finish Cooking:
- After 2-3 hours of smoking, remove the ribs from the grill and transfer them to a large piece of aluminum foil.
- To make a basting sauce, combine the Worcestershire sauce, apple cider vinegar, and barbecue sauce in a small bowl.
- Brush the basting sauce generously over the smoked beef ribs, then wrap them tightly in the aluminum foil to create a sealed packet.
- Continue Cooking:
- After the meat is soft and readily pulls away from the bone, return the wrapped ribs to the grill and cook them over indirect heat for another two to three hours.
- The ribs should be carefully unwrapped and placed on a serving plate.
- Present the succulent BBQ beef ribs:
- Before serving, let the beef ribs rest for a few minutes so that the fluids can re-distribute.
- Serve the heated ribs with more barbecue sauce on the side, if preferred, and cut them between the bones.
Tips:
- For extra tenderness, you can cook the beef ribs wrapped in foil for the entire cooking time after smoking, known as the “Texas crutch” method. This expedites the cooking process and aids in moisture retention.
- For a complete meal, serve the juicy BBQ beef ribs with classic barbecue sides such as coleslaw, baked beans, cornbread, or potato salad.
- Adjust the heat level in the dry rub and basting sauce by adding more or less cayenne pepper to suit your taste preferences.
With this recipe, you’ll create tender, flavorful, juicy BBQ beef ribs that will surely be a hit at your next barbecue gathering. Enjoy the mouthwatering aroma and rich flavors of perfectly smoked and grilled beef ribs, cooked to perfection!
5. Sweet and Spicy Grilled Shrimp Skewers
Ingredients:
- Large shrimp weighing 1 1/2 pounds, peeled and deveined
- one-fourth cup olive oil
- a pair of tablespoons honey
- two tablespoons of soy sauce
- two cloves garlic, minced
- one teaspoon of smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Wooden or metal skewers
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges for serving
Instructions:
- Prepare the Shrimp:
- To keep wooden skewers from burning while grilling, immerse them in water for at least half an hour.
- Combine the olive oil, honey, soy sauce, minced garlic, smoked paprika, cumin, chili powder, and cayenne pepper in a large mixing bowl. Stir until well combined.
- Make sure the peeled and deveined shrimp are well covered by tossing them in the marinade. To allow the flavors to mingle, cover the bowl with plastic wrap and chill the shrimp for at least half an hour.
- Warm up the grill:
- Start your grill at a temperature of around 375–400°F (190-200°C), medium-high.
- Skewer the Shrimp:
- Thread the marinated shrimp onto the skewers, dividing them evenly among the skewers and leaving a small space between each shrimp to ensure even cooking.
- Grill the Shrimp Skewers:
- Once the grill is hot, carefully place the shrimp skewers over the heat.
- Grill the shrimp on each side for 2-3 minutes until they are pink and opaque, with lightly charred edges.Take care not to overcook the shrimp as they might turn rubbery and tough.
- Serve the Shrimp Skewers:
- Transfer the grilled shrimp skewers to a serving platter.
- Add some chopped parsley or cilantro as a garnish for the shrimp, and taste and adjust the seasoning with salt and black pepper. They will appear vivid and lively as a result.
- Serve the zesty and sweet grilled shrimp skewers immediately from the grill, with lime wedges available to squeeze over the shrimp before consuming.
Tips:
- For extra sweetness, you can brush more honey over the shrimp skewers during grilling, especially during the last few minutes of cooking.
- Reduce or leave out the cayenne pepper in the marinade if you like things less spicy.
- For a complete and satisfying meal, serve the grilled shrimp skewers with your favorite side dishes, such as rice pilaf, grilled vegetables, or a crisp green salad.
You can make succulent shrimp with the ideal ratio of sweet to spicy by following this delectable recipe for Sweet and Spicy Grilled Shrimp Skewers. Whether served as a summertime appetizer, a main course for a barbecue gathering, or a quick weeknight dinner, these shrimp skewers will surely impress with their vibrant taste and irresistible aroma. Enjoy the delightful combination of juicy shrimp and smoky grill marks in every bite!
6. Smoked Mac and Cheese
Indulge your comfort food cravings with decadent smoked mac and cheese. Creamy, cheesy, and infused with smoky goodness, this classic side dish takes barbecue fare to new heights. Baked to golden perfection with a crispy breadcrumb topping, each spoonful of this soul-satisfying dish is pure comfort on a plate.
Ingredients:
- One pound of elbow macaroni or the type of pasta of your choice
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups half-and-half (or substitute with additional milk for a lighter version)
- 4 cups shredded cheese (such as sharp cheddar, Gruyère, or a blend)
- one teaspoon of Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional toppings: crispy bacon bits, breadcrumbs, chopped fresh herbs
Instructions:
- Cook the Pasta:
- A big pot of salted water should be brought to a boil. Al dente pasta should be prepared according to the package’s instructions. Drain and set aside.
- Prepare the Cheese Sauce:
- After melting the butter, mix in the flour to form a smooth paste, known as roux. Cook the roux for one to two minutes, stirring frequently, until it becomes aromatic and slightly browned.
- Gradually pour in the milk and half-and-half, whisking continuously to prevent lumps from forming.
- Cook the sauce for 5-7 minutes, stirring frequently, until it thickens and coats the back of a spoon.
- Add the smoked paprika, onion, garlic, and Dijon mustard and stir until thoroughly mixed.
- Stir the shredded cheese into the sauce gradually until it melts and becomes creamy. To taste, add salt and black pepper for seasoning.
- Combine the Pasta and Cheese Sauce:
- Use the wood chips of your choosing and preheat your smoker to 225°F (107°Celcius). An apple or cherry-like moderate wood flavor is what you want.
- Toss the cooked pasta and cheese sauce together in a big mixing bowl until the spaghetti is well coated.
- Fry the Macaroni and Cheese:
- Apply butter or cooking spray to a sizable baking dish to grease it. Spread the mac and cheese mixture equally in the baking dish that has been prepared.
- After the smoker is ready, place the baking dish inside and smoke for one to one and a half hours, or until the mac and cheese is hot, bubbling, and has a light brown top.
- The smoke flavor should infuse the dish without overpowering it.
- Serve the Smoked Mac and Cheese:
- Once the mac and cheese is done smoking, remove it from the smoker and let it cool slightly before serving.
- Top the smoked mac and cheese with crispy bacon bits, breadcrumbs, or chopped fresh herbs for added flavor and texture.
- Serve the smoked mac and cheese hot as a side dish or a comforting main course alongside your favorite barbecue meats or grilled vegetables.
Tips:
- Feel free to customize the cheese blend according to your preferences. Experiment with different cheeses, such as smoked Gouda, Monterey Jack, or fontina, for added depth of flavor.
- A dab of cream cheese or sour cream will give the cheese sauce a creamier texture.
- You can save time by making the cheese sauce on the stovetop while the macaroni cooks, then mixing everything together and smoking the mac and cheese right in the baking dish.
- You may keep leftover smoked mac and cheese in the fridge for three to four days if you store it in an airtight container. Before serving, give it a quick microwave or oven reheat.
With this delicious recipe for Smoked Mac and Cheese, you’ll create a creamy, cheesy masterpiece with a subtle smoky flavor that elevates this classic comfort food to new heights. Enjoy the irresistible combination of tender pasta and gooey cheese in every bite, making it a surefire hit at your next barbecue or gathering!
7. Chili Lime Butter served over Grilled Corn on the Cob
Grilled corn on the cob smeared with chili-lime butter will up your side dish game. This flavorful dish is a summertime favorite that is sweet, smokey, and somewhat spicy. Serve this colorful dish as an accompaniment to grilled meats or as a stand-alone side dish to liven up any BBQ feast.
Ingredients:
- four ears of corn, husks removed
- 1/4 cup (half a stick) unsalted butter, softened
- one tablespoon of fresh lime juice
- one teaspoon of lime zest
- one teaspoon of chili powder
- One-half tsp smoked paprika
- 1/4 tsp cayenne (adjust according to taste)
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges for serving
Instructions:
- Prepare the Chili Lime Butter:
- Melted butter, zest, smoked paprika, fresh lime juice, and cayenne pepper should all be combined in a small mixing basin. Combine all the ingredients and mix until well blended.
- Taste and adjust the chili-lime butter with additional salt and black pepper. To taste, you can add more or less cayenne pepper to change the amount of heat.
- Transfer the chili lime butter to a small serving bowl and set aside until ready.
- Warm up the grill:
- Start your grill at a temperature of around 375–400°F (190-200°C), medium-high. To avoid sticking, make sure the grill grates are clean and lightly greased.
- Grill the corn:
- Lay the corn ears straight onto the grill grates that have been warmed.
- The corn should be grilled for ten to fifteen minutes, turning it occasionally, until the kernels are soft and have some mild charring. The precise amount of time to cook depends on the size of the corn and the heat of your grill.
- Serve the Grilled Corn:
- Once the corn is grilled to perfection, transfer it to a serving platter.
- While the corn is hot, generously brush each ear with the prepared chili lime butter, ensuring it’s evenly coated on all sides.
- Sprinkle chopped cilantro or parsley over the buttered corn for a fresh burst of flavor and color.
- Serve the grilled corn on the cob right away, with lime wedges on hand for squeezing over the corn right before consumption.
Tips:
- For extra flavor, sprinkle chili powder or smoked paprika over the buttered corn before serving.
- If you prefer a milder version of chili lime butter, you can omit or reduce the amount of cayenne pepper in the recipe.
- To add a creamy element to the corn, sprinkle crumbled cotija cheese or grated Parmesan cheese over the buttered corn before serving.
- In addition to being served with mayonnaise or sour cream for dipping, grilled corn on the cob can also be topped with crumbled bacon for a decadent touch.
Summer cookouts, picnics, and other outdoor events pair nicely with grilled corn on the cob with chili-lime butter. It’s colorful and savory. Savor the savory sweetness of the grilled corn combined with the tangy taste of the chile lime butter, which elevates any dish!
8. Sticky BBQ Glazed Salmon
Impress your guests with succulent BBQ glazed salmon that’s bursting with flavor. Marinated in a sticky-sweet barbecue sauce and grilled to perfection, this tender fish dish is a refreshing departure from traditional barbecue fare. This savory and nutritious recipe is ideal for entertaining during the summer, especially when paired with a side salad or grilled vegetables.
Ingredients:
- four salmon fillets, skin-on or skinless (about 6 ounces each)
- Salt and black pepper, to taste
- 1/4 cup barbecue sauce (use your favorite variety)
- two tablespoons of honey
- one tablespoon of soy sauce
- one tablespoon of Dijon mustard
- one tablespoon of olive oil
- two cloves garlic, minced
- one teaspoon of smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Optional garnish: chopped fresh parsley or green onions
Instructions:
- Prepare the Salmon:
- Using paper towels, pat the salmon fillets dry before lightly seasoning both sides with salt and black pepper. Place aside to make the Barbecue Glaze.
- Make the BBQ Glaze:
- Combine the barbecue sauce, honey, soy sauce, Dijon mustard, olive oil, minced garlic, smoked paprika, ground cumin, and chili powder in a small saucepan.
- Simmer the glaze for a while over medium heat, stirring from time to time. Reduce the heat to low and simmer the glaze until it thickens just a little and coats the back of a spoon, about five to seven minutes.After taking the glaze off the stove, leave it aside.
- Warm up the grill:
- Start your grill at a temperature of around 375–400°F (190-200°C), medium-high. To avoid sticking, make sure the grill grates are clean and lightly greased.
- Sear the Salmon:
- If using skin-on fillets, place the salmon fillets skin-side down on the prepared grill.
- Grill the salmon on the first side for 4-5 minutes, then carefully flip them using a spatula.
- Brush the tops of the salmon fillets generously with the prepared barbecue glaze, coating them evenly.
- Continue grilling the salmon for 4-5 minutes or until it is cooked and the glaze is caramelized and sticky.
- Serve the BBQ Glazed Salmon:
- When the salmon is done to your preference and the glaze has thickened and turned golden, take the fillets off the grill and carefully place them onto a dish.
- To add some color and freshness to the BBQ-glazed salmon, mix in some chopped green onions or fresh parsley.
- Serve the sticky salmon coated in barbecue sauce directly from the grill, along with your preferred side dishes, like rice, grilled veggies, or a crisp salad.
Tips:
- Instead of frying the salmon with BBQ glaze, you might bake it in the oven. Toss the seasoned salmon fillets in the barbecue glaze, place them on a heated baking sheet, and warm up the oven to 400°F (200°Celcius). Bake until the salmon is done and the glaze is caramelized, 12 to 15 minutes.
- For extra flavor, marinate the salmon fillets in a portion of the barbecue glaze for 30 minutes to 1 hour before grilling.
- You may keep leftover barbecue-glazed salmon in the fridge for up to two or three days if you put it in an airtight container. Savor it chilled in salads or sandwiches, or reheat it gradually in the oven or microwave before serving.
With this irresistible recipe for Sticky BBQ Glazed Salmon, you’ll create tender, flavorful salmon fillets with a sticky-sweet barbecue glaze that will tantalize your taste buds. Whether grilled to perfection or baked in the oven, this dish is perfect for summer cookouts, weeknight dinners, or special occasions. Enjoy the succulent salmon with its caramelized glaze for a memorable and delicious meal!
9. Grilled Vegetable Platter
For the veggie lovers in the crowd, a colorful grilled vegetable platter is a must-have at any barbecue gathering. This vibrant platter is as visually stunning as it is delicious and has an array of seasonal vegetables charred to perfection on the grill. From smoky-sweet bell peppers to tender asparagus spears, these grilled veggies are a delicious way to add freshness and flavor to your barbecue spread.
Ingredients:
- two medium zucchinis, sliced lengthwise into 1/4-inch strips
- two medium yellow squash, sliced lengthwise into 1/4-inch strips
- two medium red bell peppers, seeded and quartered
- two medium yellow bell peppers, seeded and quartered
- one large red onion, peeled and cut into thick slices
- 8 ounces of cherry tomatoes on the vine
- 8 ounces mushrooms, cleaned and stemmed
- 1/4 cup olive oil
- two minced garlic cloves
- A single tsp of balsamic vinegar
- One teaspoon of dried Italian herbs, like basil, thyme, and oregano
- To taste, add salt and black pepper.
- Chopped fresh herbs (parsley, basil, etc.) for garnish slices of lemon for serving
Instructions:
- Prepare the Vegetables:
- Start your grill at a temperature of around 375–400°F (190-200°C), medium-high.
- Sliced zucchini, yellow squash, cherry tomatoes, bell peppers, red onion, and mushrooms should all be combined in a big mixing basin.
- To make the marinade, whisk together the olive oil, minced garlic, balsamic vinegar, dried Italian herbs, salt, and black pepper in a small bowl.
- Marinate the Vegetables:
- Pour the marinade over the mixed vegetables in the large bowl, tossing until all the vegetables are evenly coated.
- Let the vegetables marinate for at least 15-20 minutes, allowing the flavors to meld.
- Grill the Vegetables:
- Once the grill is hot, carefully place the marinated vegetables on the grill grates, arranging them in a single layer.
- To achieve equal cooking, grill the vegetables for 5 to 7 minutes on each side, or until they are soft and slightly browned. Flip them over with tongs after a few minutes.
- Transfer the grilled vegetables to a large serving platter as they finish cooking, arranging them in an attractive display.
- Serve the Grilled Vegetable Platter:
- To add some color and freshness to the grilled veggie tray, scatter chopped fresh herbs, like basil or parsley, on top.
- To enjoy the grilled vegetables, serve them hot or room temperature and serve with lemon wedges squeezed over them right before eating.
Tips:
- You are welcome to alter the vegetable selection based on your tastes and the availability of seasonal produce. Mix in additional veggies, like green beans, asparagus, or eggplant.
- For added flavor, sprinkle crumbled feta or grated Parmesan cheese over the grilled vegetables just before serving.
- Drizzle any leftover marinade over the grilled vegetables for extra flavor and moisture.
- Grilled vegetable platters are a versatile dish that can be served as an appetizer, a vegetarian main course, or as part of a larger supper alongside fish, meats, or tofu that have been grilled.
With this delicious recipe for a Grilled Vegetable Platter, you’ll create a colorful and flavorful assortment of tender, smoky vegetables that are perfect for summer entertaining or as a healthy side dish for any occasion. Enjoy the vibrant flavors and textures of grilled vegetables, enhanced by the aromatic marinade and fresh herbs, making it a standout addition to any meal!
10. Bourbon BBQ Glazed Pork Belly Burnt Ends
Ingredients:
- 3 pounds pork belly, skin removed and cut into 1-inch cubes
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 1/4 cup ketchup
- Two tablespoons of vinegar made from applesauce
- Worcestershire sauce in two tablespoons
- a single spoonful of mustard Dijon
- one tablespoon of soy sauce
- one tablespoon of honey
- two cloves garlic, minced
- one teaspoon of smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Wooden or metal skewers
Instructions:
- Prepare the Pork Belly:
- Before smoking, warm up your smoker to 250°F (120°Celcius) with wood chips. For a subtle, sweet-smoke flavor, go for a fruitwood like apple or cherry.
- If the skin is still connected, remove and discard from the pork belly. Chop the pork belly into about equal 1-inch chunks.
- Get the Bourbon BBQ Glaze Ready
- Mix the bourbon, brown sugar, ketchup, apple cider vinegar, Dijon mustard, Worcestershire sauce, soy sauce, honey, chopped garlic, smoked paprika, and cayenne pepper in a small saucepan over medium heat.
- Stir the glaze mixture until the brown sugar has completely dissolved and all of the components have been combined. Simmer the glaze for five to seven minutes, stirring now and then, until it thickens a little.
- Season and Smoke the Pork Belly:
- Make sure the pork belly cubes are equally coated by liberally seasoning them with salt and black pepper.
- Thread the seasoned pork belly cubes onto wooden or metal skewers, leaving a small gap between each cube for even smoking.
- Place the skewers of pork belly cubes directly on the smoker rack, ensuring they are not touching each other.
- Smoke the pork belly cubes at 250°F (120°C) for 2-3 hours or until tender and have developed a rich mahogany color with a slightly crispy exterior.
- Glaze the Pork Belly Burnt Ends:
- When the cubes of pork belly are nicely smoked, take them out of the smoker with care and place them in a big mixing bowl.
- Pour the bourbon BBQ glaze over the smoked pork belly cubes, tossing them gently to ensure they are evenly coated in the glaze.
- Return the glazed pork belly cubes to the smoker and continue smoking at 250°F (120°C) for 30-45 minutes, until the glaze has caramelized and the pork belly burnt ends are sticky and irresistible.
- Serve the Pork Belly Burnt Ends:
- After the burnt ends of the pork belly have finished smoking, take them out of the smoker and allow them to cool somewhat before serving.
- Place the burnt ends of the bourbon BBQ glazed pork belly on a tray or serving dish.
- Serve the pork belly burnt ends hot off the smoker, accompanied by extra bourbon BBQ glaze for dipping, if desired.
Tips:
- Increase the cayenne pepper or add a tiny bit of hot sauce to the bourbon BBQ glaze recipe if you like your glaze hotter.
- For more sweetness and flavor depth, you can enhance the bourbon BBQ glaze with molasses or maple syrup.
- Pork belly burnt ends are traditionally served as a flavorful appetizer or snack. However, they can also be enjoyed as a main course alongside your favorite barbecue sides, such as coleslaw, baked beans, or cornbread.
With this delicious Bourbon BBQ Glazed Pork Belly Burnt Ends recipe, you’ll create a tender, succulent cubes of pork belly infused with smoky flavor and sticky bourbon barbecue goodness. Enjoy the irresistible combination of savory, sweet, and tangy flavors in every bite, making it a standout dish at any barbecue or gathering!
Conclusion
With these top 10 favorite barbecue recipes at your fingertips, you’re well-equipped to take your grilling game to the next level and dazzle your guests with a memorable feast. From classic smoked brisket to inventive seafood skewers, there’s something for everyone to enjoy in this BBQ Recipe Roundup. Indulge in a culinary journey that honors the craft of barbecue in all its delectable splendor by firing up the grill and gathering your loved ones. Let’s toast to delicious food, enjoyable conversation, and treasured BBQ experiences!