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BBQ Recipes and Grilling Recipes
 

Grilling and Barbecue Recipes

Nothing is more quintessentially American than back yard cooking. Whether it's real barbecue, done in a deep pit for hours, or a quick grilling; whether we call it barbecue, BBQ, cooking on the barbie, or the grill, we love outdoor cooking and we invent our own recipes to make each dish reflect our cooking style.

While bbq meat recipes are dominant, barbecued fish and grilled vegetable don't escape the hot embers. We use secret marinade and rub recipes that are hot or sweet, then makes salsas, chutneys and relishes to add to the flavor. Fire up the grill. Scroll down for all grill and BBQ categories.

EVERYTHING YOU WANT TO KNOW ABOUT GRILLS AND GRILLING (with tips and advice about the grill)   click here

If it's barbecue you want - click here  or go to our Texas pages for the uniquely Texan barbecue and grilling flavor click here

 please click to read: the salad page     the mystique of mesquite   salsas, relishes and chutneys   cold soups

Texas Barbecue - the staple of texas life     introduction to texas cooking     

Read about hamburgers - fun facts, how-to and many recipes not listed here click here

 

Recipes for BBQ & Grill Basics

Try these great enhancers:

Recipes for

Rubs,

Marinades,

Pickles  &  Butters

for a full page page of enlivening Salsas, Chutney, Relishes

click here

A good rule of thumb is to use 1 to 2 cups of marinade for each 1-1/2 to 2 pounds of food. You can marinate for as little as 30 minutes or as long as overnight. Marinades are best for adding flavor by penetrating meat while a dry rub, also used for flavor, forms a crust when food is grilled.  Try all these recipes and settle on your favorite.

and this special:

pizza with arugula, corn, and bacon - from Mark Bittman

 

Recipes for Great Salads on the Side

click here

 

 

 

 

 

 

Barbecue Meat Recipes - Classic BBQ to Speedy Grill Recipes

Recipes for Veggies on the grill & on the side

Grill Fish Recipes

 

 

 

Grilling guide for steaks, chops, or burgers:

Rare meat is soft to the touch. There are no juices on the surface of the meat.

Medium cooked meat is firmer but springs back when touched and juices begin to appear on the surface.

Well-done meat is often covered with clear juices. It is very hard to the touch and does not spring back when pressure is applied. 

This is a guide to grilling 'instinct.'  To really become an expert at the grill, practice, practice, practice.  We have no complaints about the practice of grilling.   Good grilling begins with a well-maintained grill.  For advice and for more grill tips, click here

 
back to main grilling article     back to BBQ - barbecue article


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