BBQ Recipes, Sauces, Grill Cooking

BBQ Recipes

No doubt you love your BBQ and the food you prepare for your friends and family during the summer. Perhaps you need something unusual for these special guests, or simply fancy a change from the traditional BBQ stuff, such as sausages and burgers. Whatever you are after, you will find some inspiring ideas.

Florida Oyster Barbecue On The Half Shell (BBQRecipes)

Posted Tuesday, July 1, 2003 by SteveHLinka


1 ten lb box whole fresh oysters (around 10 to $15.00 per box)
3/4 cup catsup
1/4 cup brown sugar
2 Tsps horseradish
2 Tsps crushed garlic
1 tsp tabasco sauce
1 tsp celery salt
1 tsp worcestershire sauce
1 tsp black pepper
3/4 cup italian bread crumbs
Finely chopped fresh parsley (to garnish)
Melted,lemon garlic butter (for dipping sauce)
4 cups orange tree wood chips (soaked overnight)

Cooking Instructions:

Shuck oysters on the 1/2 shell
Heat charcoal grill to medium hi heat, put wood chips on coals
Close cover,and all vents (wait 1/2 hr)
In the mean time: wisk all ingredients into a sauce (accept crumbs)

Open cover to grill and let the smoke out (around a minute)
Place oysters on grill as fast as you can
Spoon sauce over oysters, and sprinkle bread crumbs on top
Close cover and let cook for around 10 minutes till golden brown on top. Sprinkle parsley on top for garnish


Serve right away with a cold beer in a frosted mug
You can intensify the sauce by reducing (in a sauce pan on low heat)
Add a bit of grated sharp cheddar cheese on top ( the last 2 minutes of cooking


The best time to get oysters, is when the water is cold, or fall depending where you live

Barbecued Shark Steaks (BBQRecipes)

Posted Monday, June 30, 2003 by SteveHLinka


6 centercut 1-1/2 inch thick shark steaks from a black tip, or blue tip shark, (5 to 6ft shark)
1 pint plain yogurt
1 small can evaporated milk
1/4 cup peanut, or walnut oil
1/4 cup fresh chopped garlic
2 cups chopped yellow onion
1/2 cup mixed chopped peppers, (including hot, if you want)
1/2 tsp white sugar
1 Tsp fresh ground black pepper
juice from 2 fresh lemons

Cooking Instructions:

Wisk all ingredients together except shark and lemon.
Marinate steaks in sauce for 1 day only.
Heat charcoal or gas grill to med-hi heat.
Place steaks on grill,(remember to baste with marinade, each time you turn)
Cook on first side for 3 minutes
Turn over and cook for 2 minutes more
Cook for another 5 minutes on the remaining side
Sqeeze lemon juice over top, take off grill. (let rest for 5 minutes) and then serve


Use any dark green garnishes like: chopped parsley, green onion, or fresh chopped chives brings an awesome presentation before serving


Salt the steaks after it’s cooked. (Salt brings out the flavor)
If you put salt in the marinade. (The shark will dry it out)
Shark does not have bones. (very easy to eat)
Maple Glazed Barbecued St. Louis Style Pork Ribs (BBQRecipes)

Posted Wednesday, June 25, 2003 by SteveHLinka


2 slabs of pork spareribs (with breast bone removed) cut in 1/2
1 cup maple surup
1/2 cup blackberry brandy
6 oz can of tomato paste
1/2 tsp maple extract
1/2 tsp liquid smoke
1/4 cup oil
1 cup of shelled walnuts

Cooking Instructions:

Boil ribs in water for 10 to 15 minutes. While ribs are boiling,incorporate remaining ingredients together with a fork or a wisk ( you don’t need to cook the glaze)

On a charcoal or gas grill, Put the coals or heat to one side
Brush the ribs with glaze, and place on the side opposite the heat
source. Close the cover on grill. Baste with the glaze every 5 minutes turning the ribs each time

The ribs will take around 2-3 hrs to cook, depending on the temp.
of your grill, I suggest the slower the better, It’s well worth it

Sprinkle walnuts on top when serving

Note: You can candy the walnuts with some butter and brown sugar in a frying pan. It makes a better presentation.

Add soaked apple wood chips to your coals, instead of the liquid smoke.

Use (baby back) pork loin back ribs instead of spareribs. They take 1/2 the time, and you don’t have to boil them. The only thing is they cost twice as much as spareribs.


Grilled Boneless Turkey Thighs (BBQRecipes)

Posted Tuesday, June 24, 2003 by SteveHLinka


4 med size boneless skinless turkey thighs scored on both sides
1 large onion chopped fine
1/4 cup chopped garlic
1 cup Wishbone Italian salad dressing
1/2 cup soy sauce

Cooking Instructions:

1. Mix all ingredients together. Mix well with hands
2. Place in a large ziplock bag, and let marinate 1 to 3 days
3. Heat charcoal or gas grill up to med high heat
4. Place thighs on grill and turn with tongs every 10 minutes
5. Should take around an hour to cook .Let rest for 10 minutes

This is a inexpensive new twist for your grilling pleasure
Chicken Liver Bacon Wraps (BBQRecipes)

Posted Sunday, January 13, 2002 by PAF-Recipes


Serves 4

12 oz Chicken Livers
8 streaky bacon slices
1 cup button mushrooms
1 large onion, roughly sliced
Olive Oil

How to prepare:

Cut bacon slices in half, place a small amount of livers on each slice and wrap carefully. Thread the wrapped livers on to bamboo skewers (pre-soaked in water to prevent burning), adding a mushroom and a few slices of onion inbetween the meat.

Brush with olive oil or barbecue sauce (from your grocery store) and grill over medium-high heat for approximately 8 minutes, turn and cook for another 8 minutes (don’t overcook).

You may also add cherry tomatoes or slices of bell peppers between the pieces of meat.
Teriyaki Beef/Lamb Kabobs (BBQRecipes)

Posted Sunday, January 13, 2002 by PAF-Recipes


Serves 4

1 kg/ 2 lbs beef or lamb
2/3 cup soy sauce
1/4 cup sherry
1 tbsp shredded ginger
1 tbsp ground garlic

How to prepare:

Trim fat from beef, remove any white connective tissue and cut meat into 2 cm/1 inch cubes. Blend the soy sauce, sherry, ginger and garlic together in a bowl. Put the cubes into the bowl and marinate for 4 to 6 hours.

Drain meat, place on skewers and cook over medium-high heat for 10 to 15 minutes. Turn frequently to brown all sides evenly.

If you wish you could add mushrooms, cherry tomatoes, slices of bell peppers and onions slices between the pieces of meat.
Barbecued Lamb Ribs (BBQRecipes)

Posted Thursday, October 18, 2001 by PAF-Recipes

Ingredients for 4:
700g lamb breast
3 tbsp sweet chutney/relish
4 tbsp tomato ketchup
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
2 tbsp mustard (I prefer Dijon but any will do)
1 tbsp dark sugar (muscovado)

To garnish:
salad leaves
cherry tomatos

How to cook:
With a sharp knife cut the breast along the ribs to divide into pieces. Par-boil the lamb ribs in a pan with hot water for about 5 minutes, remove from the water and dry on a kitchen towel.

In a non-metalic dish combine the ketchup, vinegar, Worcestershire sauce, sugar, mustard and relish. Arrange the lamb ribs in a shallow dish, cover with the sauce, mix well and leave for about 15 minutes.

Remove the ribs from the sauce and place on your BBQ (coals must be hot) for about 10-15 minutes, turning and basting with the left-over sauce.

Serve with salad leaves and cherry tomatoes or your favourite salad. Or if you are stuck for salad ideas, then click here.
BBQ Sausage Rolls (BBQRecipes)

Posted Tuesday, July 31, 2001 by PAF-Recipes


250 g ground beef
125 g pork sausage meat
1 egg beaten
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp your favourite mustard (I use Dijon)
1/4 tsp ground all spice
1/4 cup bread crumbs (you can use dry bread leftovers)
1/4 cup sliced green/spring onions
1 tsp cayenne pepper – optional

Thoroughly mix all until well blended. Shape them into 1 inch balls, cover them with clear foil and refridgerate for about 1 hour. While the sausage balls are resting, start the grill to make a medium fire (225 deg – 250 deg). Carefully place the sausage balls on the grate away from the heat. There is no need to turn them as they will cook completely and thoroughly. After about an hour (depending upon how hot your fire has been) take one and break it apart. If it isn’t pink inside then they are done. You may have to try a few to be sure!
Chicken Kebabs (BBQRecipes)

Posted Tuesday, July 31, 2001 by PAF-Recipes

2 whole chicken breasts (skinned, boned)
1/2 tsp curry powder
pinch of ground cardamom
3 tbsp yogurt
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp tumeric
8 thin onion slices
1 tbsp Dijon mustard
4 small tomatos – halved

Makes 4 medium size kebabs

Cut each chicken into 16 squares. In a bowl combine the yogurt, salt, tumeric, mustard, curry powder, cardamom and lemon juice, add the chicken and mix well and let stand for a few hours. Thread on skewers 2 chicken pieces, 1 slice of onion, 2 chicken pieces, 1/2 tomato. Repeat till all ingredients are used. Cook slowly, turning occasionally and brushing with the marinade, over hot coals until the chicken is tender, about 15 minutes. Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatos, green pepper rings and fresh mint or parsley.
Red Barbecue Sauce (BBQRecipes)

Posted Tuesday, July 17, 2001 by PAF-Recipes

Without a doubt, the red or tomato-based barbecue is the most popular. It can be made with ’most any tomato product (ketchup, tomatoes, puree, or paste). Then vinegar or citrus is added for tartness. After that, sweetness, heat, and spices are added, depending on preference.

There are a couple of things to remember when making this sauce. You want to cook the sauce for about 30 minutes to eliminate any raw tomato taste. This includes ketchup. Cooking will also help dissolve and blend any sweeteners you add.

If you use alcohol in the sauce, reduce it by at least half by cooking it over medium-high heat. You only want the flavour.

Make sure you make this sauce at least a day ahead so that all the flavours have time to mellow and meld together.

The ingredients below are enough to make about 3 cups.

2 cups ketchup
1/2 cup white balsamic vinegar
1/4 cup brown sugar, packed
2 tbsp lemon juice
2 tbsp sorghum molasses
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp cayenne pepper
2 tbsp Dijon mustard

Just mix the ingredients and cook over medium heat for about 30 minutes, stirring occasionally.
Garlic Chicken (BBQRecipes)

Posted Friday, June 29, 2001 by PAF-Recipes

Serves 4.

For the marinade:

1/2 cup finely chopped fresh Italian parsley
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon black olive tapenade (a paste made with olives,anchovies, capers, garlic, lemon juice, olive oil, and herbs)
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 whole chicken, 3-1/2 to 4 pounds, cut into 8 serving pieces

To marinade: In a medium bowl whisk together the marinade ingredients. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

Remove the chicken from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.

Grill the chicken, skin side up, over Indirect Medium heat until the juices run clear. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. Baste with the marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm.

Note: You can marinade the meat in a bowl if you haven’t got large resealable bags.
Chicken Breasts with Soy and Mustard Marinade (BBQRecipes)

Posted Friday, June 29, 2001 by PAF-Recipes

For the marinade (also good with Pork):

1/2 cup dry white wine
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon lemon juice
2 teaspoons hot chili oil
2 teaspoons dark sesame oil

For 4 people:
4 boneless chicken breast halves (with skin)

To make the marinade: In a medium bowl whisk together all the marinade ingredients.

Rinse the chicken breasts under cold water and pat dry with paper towels. Place the chicken breasts in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for at least 12 hours or as long as 24 hours.

Remove the chicken breasts from the bag and discard the marinade. Grill on your BBQ until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Serve with salad.
Spicy Chicken Kebabs (BBQRecipes)

Posted Tuesday, May 29, 2001 by PAF-Recipes

4-6 chicken breasts
1 tbsp yoghurt
salt and pepper to season
1/4 tsp turmeric
1 tbsp wholegrain or Dijon mustard
1/2 tsp curry powder
1 tbsp lemon juice
1 onion cut in quarters
6 small tomatos – halved
4 sm Tomatos–halved
2 large red peppers – cut into squares

Cut the meat into cubes. Combine with the yogurt, salt, turmeric, mustard, curry powder, lemon juice, add the chicken and let stand for at least 1/2 hour. Prepare the skewers by adding chicken, onion and tomato. Repeat until all ingredients are used.
Place over the BBQ and cook slowly, turning occasionally and brushing with the marinade, until the chicken is cooked and lightly browned.
BBQ Pork Chops (BBQRecipes)

Posted Tuesday, May 29, 2001 by PAF-Recipes


6 Pork chops
Marinade ingredients:
2 tbsp brandy or rum
3 tbsp dark soy sauce
3 tbsp BBQ tomato sauce
3 tbsp sugar
1 garlic clove (crushed)
2 tbsp dry sherry or whiskey
1/2 tsp five spice

Mix all the marinade ingredients together and pour over pork chops.
Marinate for 3-4 hours in refrigerator or for 1/2 hour unrefrigerated.
Barbecue for 15 minutes on each side, basting with leftover
marinade every few minutes.
Peppered Rib Eye Steak-Strips (BBQRecipes)

Posted Tuesday, May 29, 2001 by PAF-Recipes


4 Beef rib eye steaks
salt and ground black pepper
1 tsp red pepper/paprika
1 tsp cayenne peper
1 tsp roughly crushed green pepper
1 tbsp olive oil
1 tsp crushed garlic
thyme and oregano to sprinkle

Brush steaks lightly with olive oil. In a small bowl, combine all seasonings. Sprinkle seasoning over steaks, cover and chill for 1 hour. Grill steaks, turning once, over medium-hot BBQ to your liking. Place on a warm serving platter; cut across the grain into thick slices. Garnish with a mixed leaf salad and onions.
BBQ Fish Sauce (BBQRecipes)

Posted Tuesday, May 29, 2001 by PAF-Recipes

Try this when grilling fish on your BBQ.

Ingredients for the sauce:
2 tbsp butter
1/4 cup lemon juice
2 crushed garlic clove
1 tsp greated ginger
1 tsp Lea & Perrins or Worcestershire sauce
few drops of tabasco sauce

Combine ingredients and heat in the microwave for about 1 1/2 minutes until the butter is melted. Brush on fish with basting brush. Grill fish on high heat turning frequently until cooked. Baste with sauce every time you turn it.
Garlic Chicken steaks (BBQRecipes)

Posted Sunday, May 27, 2001 by PAF-Recipes

Ingredients for 4:

4 chicken breasts,
3 tbs. olive oil,
juice of half a lemon,
salt and pepper,
2 crushed garlic cloves,

How to cook:
Prepare the marinade. Arrange the chicken breasts in a bowl and cover with the marinade. Allow at least 2 hours. Cook on the BBQ, brushing with the marinade, until fully cooked and enjoy with a selection of side dishes.
Pork Skewers in a delicious satay marinade (BBQRecipes)

Posted Thursday, May 24, 2001 by PAF-Recipes

Ingredients for 4-6:
400 gr. of pork diced,
1-2 peppers cut into squares.
Marinade – 3 tbs. of light soy sauce, 2 tbs. of smooth peanut butter, 3 garlic cloves crushed finely, chopped parsley, juice of half a lemon, 4 tbs. olive oil, 1 tbs. of Lea & Perrins sauce.

How to cook: Prepare the marinade by mixing all ingredients ( it is easy if you use a blender). Prepare the skewers by using meat and peppers squares, or an onion. Cover with the marinade and leave for at least 2 hours. Then simply grill on your BBQ and enjoy. Make a selection of side dishes and salads to accompany your BBQ. Click here to see what you can prepare.

Related Posts