508 barbecue recipes

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Grilled lamb tacos folded into corn tortillas with melted Monterey Jack, white cheddar, charred red onion and fresh mint. Quesadilla-style tacos with smoky backyard-grill flavor.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Grilled salmon and cheddar sandwiches turn canned salmon, mayo, lemon, and onion into a melty griddled lunch on buttery French bread. Tuna melt's smoky-rich cousin.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Inside-out burger stuffs ground chuck patties with melty Swiss, smoky bacon, chorizo, and red onion, then sears and oven-finishes for a juicy bite. Served on toasted buns with homemade Worcestershire tomato ketchup.

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.

Smoke-cooked pork ribs rubbed with Chinese five-spice dry rub and glazed with sweet BBQ sauce. Fall-off-the-bone tender with Asian flavors, perfect for outdoor cooking.

Turkey burgers seasoned with Worcestershire and onion salt, topped with butter-sauteed mushrooms. A leaner burger with savory depth, ready in 30 minutes.

Whole beef brisket slow-smoked over charcoal for 4 to 5 hours, basted in a tangy homemade sauce with green chiles and hickory-finished until it practically crumbles. Pile it on buns and let the napkins fly.

Grilled tofu marinated in orange juice and soy sauce, pressed until firm, then charred on the grill. Three ingredients, vegetarian, and full of smoky-citrus flavor.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

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.

Pesto grilled chicken marinated in homemade basil pesto with pine nuts, Parmesan, and garlic. Make the pesto fresh and grill for smoky, herb-crusted results.