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Barbecue Recipes

You can search here only recipes listed in the Barbecue category.
Most of these recipes are cooked on Kamado style grill in case it’s coal based recipe.

Smoked RoasbeefBy PeterThe eye of round is a lean, flavorful cut from the round primal of the cow, located on the hind leg. It’s known for its uniform shape and fine grain, making it ideal for roasting and slicing thinly for cold cuts. Roasting the eye of round at a low temperature ensures it remains tender and juicy. After roasting, it is typically cooled, then thinly sliced for use in sandwiches and platters.
Carne AsadaBy PeterThe traditional method of making carne asada involves marinating the beef in a mixture of various ingredients, which may include citrus juices (such as lime or orange), garlic, onions, and various spices. This marinade helps to tenderize the meat and infuse it with delicious flavors. After marinating, the beef is grilled over an open flame or on a hot griddle, giving it a smoky and charred taste. Carne asada is often served with a variety of accompaniments, such as tortillas, guacamole, salsa, grilled onions, and cilantro. It is a versatile dish and can be enjoyed in various forms, such as tacos, burritos, quesadillas, or simply as a standalone meal with sides.
Smoked Pork SteakBy PeterWe can call this recipe almost a pulled pork steak. This recipe is popular in the southern United States in regions such as North Carolina, Tennessee, and Texas. In the mentioned states, grilling has deep roots and is celebrated as a culinary tradition. Pitmasters smoked large chunks of pork for hours, which is part of tenderizing the meat and infusing it with smoky flavor.
Grilled Bun ChaBy PeterBun cha is believed to have been created in the early 20th century and has since become an iconic and beloved dish in Vietnamese cuisine. The exact origin story of bun cha is not well-documented, but it is believed to have developed as a street food dish in Hanoi. Hanoi is known for its vibrant street food culture, and bun cha quickly gained popularity among locals and visitors alike. Bun cha is traditionally eaten by combining the noodles, grilled pork, and fresh herbs in a bowl and then dipping them into the nuoc cham sauce. The dish is known for its balance of flavors and textures, with the smoky and savory pork complemented by the freshness of the herbs and the tanginess of the dipping sauce.
Tandoori Chicken TikkaBy PeterThe history of Tandoori Chicken Tikka can be traced back to the Mughal era in India, which spanned from the 16th to the 19th centuries. The Mughals, who were known for their extravagant and sophisticated cuisine, introduced many Persian and Central Asian dishes to India. Tandoori cooking was one such culinary tradition that was brought to the region by the Mughals. The Mughal emperors and their nobles were known for their love of rich and flavorful food. They developed a method of cooking meat in a tandoor, which is a cylindrical clay oven heated by charcoal or wood fire. This cooking technique allowed for the intense heat to seal in the flavors and juices of the meat while giving it a distinct smoky flavor. Tandoori Chicken Tikka was created by marinating small pieces of chicken in a mixture of yogurt and spices such as cumin, coriander, turmeric, ginger, garlic, and chili powder. The marinated chicken was then skewered and placed in the tandoor to be cooked until tender and slightly charred on the outside.
Smoked Pork ShankBy PeterOne of the earliest known recipes for baking pork shank can be found in a medieval German cookbook called the "Kochbuch Meister Eberhards." This cookbook, which dates back to the 14th century, contains a recipe for baked pork shank that involves roasting the meat with onions and herbs. In many other cultures, baked pork shank is a popular dish for special occasions and holidays. For example, in China, baked pork shank is a staple dish for the Lunar New Year, and it is often served with vegetables and rice. In the Czech Republic, baked pork shank is a traditional dish that is served with sauerkraut and dumplings.
Texas Style TurkeyBy PeterTurkey breasts is one of the most underestimated cuts. When seasoned and smoked well it can bring amazing experience to your plate. Smoked butter is the absolute start of this recipe. This recipe is easy on preparation, however requires certain skills around barbecue being able to maintain stable temperature.
Chicken SatayBy PeterSatay has been influenced by Indonesian, Malaysian and Thai cuisine but its origin has been widely agreed to be the Indonesian island of Java. Satay is a meat dish that is marinated, skewered, grilled and served commonly with a peanut sauce. Recipe soon spread out to the nearby countries of Southeast Asia due to their close proximity, and the travel and trade ties that existed between these countries. Satay can be found in many Southeast Asian countries including Malaysia, Singapore, Thailand, the Philippines, Brunei, and East Timor, where it has adapted to the local cooking style and ingredients, having its own distinct flavor.
Smoked Beef SteakBy PeterPremise of this recipe is really simple, low and slow smoked steak towards the perfection. This slow process will ensure that meat is smoked to perfection and cooked to your desired level of choosing. You can use this method with nearly any type of the steak meat cut of the beef. I usually serve this over green beans.
Chimichurri “Sauce”By PeterChimichurri is one of those mysterious recipes where we actually have no clue how and by whom it was created. In the books that chronicle the food of Latin America written before 1991 chimichurri does not appear, except in the recipe booklet that accompanied the hardcover in the Time-Life "Foods of the World" series. The sauce seems to have come into prominence after the wave of grilling books appeared on the scene. Seems like the origins are from scilly but it't truly a speculation.
Carolina Pulled PorkBy PeterGreat North Carolina recipe for pulled pork should consist of succulent, smoky meat napped in a tangy vinegar-based sauce. To streamline this often labor-intensive dish without losing out on any of the flavor, we started with a traditional pork butt roast.The moist heat of the multicooker effortlessly tenderized this tough cut.
Smoked FishBy PeterHistory The practice of smoking food has existed for many thousands of years. The exact story behind the discovery of this process is not entirely clear, but it is understood that it was one of the earliest techniques to help preserve meat and fish. Smoked fish is particularly good because fish has not much flavor therefore it can absorb smokiness very well, combined with flavors from the rub create very mouthful experience. In terms of selection of fish for this recipe, any will do but Mackerel is particularly good for smoking.
Burger Patty SeasoningBy PeterThis is very simple seasoning recipe for the burger patty, no matter what burger are you going to cook, beef or pork, smashed or thick. The best meat is always freshly ground. Always choose a fattier meat such as beef or pork shoulder or neck. I personally prefer a "smashed" burger. Smashing the meat ensures perfect contact with the griddle surface and browns the meat to perfection.
Smoked Pork TenderloinBy PeterSmoked Pork Tenderloin recipe delivers really good results. It's easy to prepare and requires relatively short time for smoking. This meat can absorb smoke very well, it gets nice complex flavor. In our recipe we are injecting pork with liquids to keep it moist and hydrated during the entire cook.

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