Barbecue Recipes
31 recipes found
Lemon and Thyme Grilled Chicken Breasts
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.
Sweet and Spicy Grilled Chicken Breasts
Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.
"BBQ" Brisket
Brisket simply cannot be grilled over direct heat no matter how careful you are; it absolutely requires long, slow cooking. In fact, it’s difficult to grill (or broil) without some form of precooking, whether in aluminum foil (a venerable trick that makes sense) or in a barbecue pit. The slow braising phase of cooking the beef, in a ketchup-and-chile-based sauce, may take a while — it doesn’t surprise me when brisket takes three hours or even longer to become really tender — but the final browning can take as little as 10 minutes and produces fork-tender brisket.
Braised and Grilled or Broiled Pork Ribs
The barbecued ribs I like best are cooked all the way through, using moist, relatively low heat, then finished over a high flame for a final browning. And you can nicely, if imperfectly, replicate this process by braising the ribs and then finishing them over the grill or in the broiler. Of course the broiler won’t add wood flavor, but then neither will a gas grill or briquettes. What I did for the ribs in the recipe here was brown them, then slowly braise them in the oven (the top of the stove would work as well). When they were nearly falling off the bone I took them straight from the braising liquid and ran them under the broiler, just until they crisped up.
Buffalo Chicken Wings
Americans are a wing-loving people. The Buffalo variety, by most accounts “invented” at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. These can be made on the grill or in the oven.
Peanut Chicken Wings
Here's a lively twist on the traditional chicken wing. Just grill or broil the wings until they're cooked through, then toss with a simple sauce of coconut milk, peanut butter, soy sauce, fish sauce and lime juice. Return to the grill or oven until they're crisp. You might never go back to Buffalo.
Blowout Rib-Eye
A huge rib-eye, cooked slowly then quickly – whether on a grill or in the oven – will yield perfectly cooked meat. The cost of the cut may seem like a lot to pay for a piece of meat, but if it’s local and well raised, with better flavor, texture and karma than cheaper commodity beef, it’s worth it for a table of four. You might think sauce is overkill with a rib-eye like this, but playing steakhouse chef means dreaming up the accompanying sauces that you would most like to see on the table. My favorite is what I call ‘‘blue butter,’’ a blend of blue cheese and butter. If blue cheese isn't your thing, try creamed spinach sauce, chile chimichurri, tomato nam prik or bourbon balsamic syrup.
Miso Chicken Wings
Curry-Yogurt Chicken Wings
Chipotle-Lime Chicken Wings
Jerk Chicken Wings
BBQ Chicken Wings
Teriyaki Chicken Wings
Garam Masala Chicken Wings
Lemon-Garlic-Pepper Chicken Wings
Fish-Sauce-and-Black-Pepper Chicken Wings
Smoky Brisket
Ron Scher's barbecue sauce
Grilled Baby Back Ribs With Spicy Peanut Shake
Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals. There’s only one problem with this comforting culinary scenario: It’s mostly not true. These ribs are grilled naked, save for some salt and pepper. Afterward, they are cut into individual ribs and tossed with hoisin sauce, soy sauce, orange juice and ginger and sprinkled with a spicy peanut shake. You get the ease of last-minute preparation and brighter, clearer, more direct flavors and you can show off a bit for your guest as you mix and toss at the last minute.
Betty Talmadge's country barbecue sauce
Spicy Mango Barbecue Sauce
Ed Giobbi's dipping sauce
Big Bob Gibson Bar-B-Q White Sauce
