Barbecue recipe collection

Chicken ultraburgers use cooked chicken pulsed with brown rice, Dijon mustard, and parsley for a lighter, healthier burger. A clever way to repurpose leftover chicken.

Lamb cheeseburgers ground at home with bacon and topped with melted Roquefort blue cheese. A grown-up burger upgrade with rich, gamey lamb and salty smoke from the bacon blend.

Introduce seafood to the skewers with this succulent recipe that's easy to follow and will have you enjoying a delicious dinner in no time!

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.

Grilled pork tenderloin marinated in soy sauce, Worcestershire, and mustard, then cooked over indirect heat until juicy. A savory, six-ingredient marinade that turns lean pork into a tender, flavorful main.

Grilled fresh tuna burgers glazed with sweet pineapple-mustard reduction, spiked with smoky chipotle and topped with spicy green chile pickle relish. A showstopper for your next backyard cookout.

Grilled succulent chicken breasts are stuffed with tart apples that become tender yet juicy after grilling. Serve it with some thickened apple cider.

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

A copycat Bull's Eye BBQ sauce simmered from ketchup, tomato sauce, brown sugar, mustard, and Worcestershire into a thick, tangy-sweet, smoky barbecue sauce. Pantry staples, big cookout flavor.

Flank steak stuffed with smokey Chipotle peppers and Fontina cheese.

Cuban sandwich meets burger: ground chuck patties stacked with Swiss cheese, smoked ham, dill pickles, roasted garlic mayo, and Dijon, then pressed on the grill until flat and crispy.

Salt-crusted grilled sirloin steak coated in cracked peppercorns and garlic, sealed under a thick salt paste before grilling or broiling. The classic salt-crust technique for juicy, well-seasoned beef.

It doesn't take long to have this juicy and scrumptious turkey burger.

Citrus shrimp and scallop kabobs marinated in orange juice, soy sauce, ginger, and garlic, grilled with snow peas and orange wedges. A bright, gluten-free seafood skewer for summer.