bbq recipe

If you like it spicy, you'll love this recipe for Nashville Hot Chicken from Delish.com.

Nashville Hot Chicken

bone-in skin-on chicken breasts, wings, and thighs

Kosher salt

black pepper

c. whole milk or buttermilk

eggs

hot sauce

c. all-purpose flour

paprika

cayenne pepper

c. vegetable oil,

brown sugar

garlic powder

chili powder

kosher salt

Great recipe and combination of spices. Very hot but manageable for the adults with pickles and ranch on the side. I served with sweet potato pancakes and syrup, weird combo but it works.

This was SO delicious ! 
l only used the oil recipe as i made a keto version . I substituted swerve brown sugar replacement  in place of regular brown sugar . Next time i am making the whole recipe .

Taste was amazing and skin came out great, but the cooking time listed was way too short for bone-in chicken Or my chicken was too thick and the temperature of the oil was a bit too hot, mine were undercooked And needed to be finished in the oven.

I love hot chicken, this is a fantastic recipe.

This was amazing and so easy.  Couldn't believe how spot on it was to some of my favorites.

The double dipping , flour, egg, batter  just wasted  the first dip. But the oil , 4thumbs up, I put less cayenne than required,  this was delicious. Spicy + sweet= fantastic

Vintage Macaroni Salad

lb Macaroni elbow pasta, dry

Eggs,

Mayonnaise

Onion, fine mince

Celery,

Dill pickle relish dill pickles

Vinegar, white distilled

Mustard, classic yellow

Sugar, white granulated

Salt

Paprika

pepper

Cook macaroni according to package directions. Drain and rinse under cold water until cool. Drain and set aside.

In large salad bowl, make dressing by whisking together mayonnaise, vinegar, mustard, sugar, salt, and fresh cracked pepper to taste. When well combined, add dill pickle relish and minced onion; stir well. Allow dressing to sit at room temperature for 10 minutes for flavors to develop.

Add cooked and cooled macaroni to salad bowl. Toss thoroughly in dressing until evenly coated.

Add diced celery and stir until evenly distributed.

Carefully stir in diced hard boiled egg until evenly distributed.

Sprinkle top of macaroni salad with paprika and fresh cracked pepper to taste.

BBQ sticky chicken skewers recipe - perfect for the BBQ or just under the grill. A sweet and sticky marinade with tons of flavour!

Sticky Chicken BBQ Skewers Recipe (dairy-free)

tbsp orange juice

tsp tabasco

tbsp black treacle

tbsp honey or maple syrup

tbsp dijon mustard

salt and pepper

chicken breast

courgette

red pepper

spring onion greens, roughly chopped

In a large mixing bowl, add all of...

In a large mixing bowl, add all of the ingredients for the marinade and mix together until well-combined. Use a whisk of the mustard remains a little 'bitty'!

Remove around a third of the mixture and...

Remove around a third of the mixture and transfer to a small bowl - cover and place into the fridge for later.

Add all of your chopped chicken breast chunks...

Add all of your chopped chicken breast chunks to the remaining marinade and mix until well-coated. Cover with clingfilm and place in the fridge for anywhere from 30 minutes to overnight.

Once marinated, chop your courgette into 1cm thick...

Once marinated, chop your courgette into 1cm thick discs and slice your red pepper into squares.

Grab your skewers and thread on a piece...

Grab your skewers and thread on a piece of courgette or red pepper, then chicken, then alternating veg and chicken until the skewer is full. Repeat until you've used up all your chicken chunks.

If BBQ'ing, once heated, place onto the rack...

If BBQ'ing, once heated, place onto the rack and turn every 4-5 minutes. Once nicely browned on all sides, brush the extra marinade onto the chicken chunks and BBQ until cooked through.

If grilling in the oven, preheat your grill...

If grilling in the oven, preheat your grill to a medium-high heat. Place the skewers onto a grill pan rack and place under the grill for 10 minutes, then turn and cook for another 10 minutes. 5 minutes before they're done, brush the extra marinade onto the chicken chunks and grill until cooked through.

Plate up and scatter the chopped spring onion...

Plate up and scatter the chopped spring onion on top. Enjoy!

Sausages with potato rosti bake

potatoes

(250 milliliters) thickened cream

thyme leaves

Dijon mustard

nutmeg

olive oil

good-quality chipolata sausages

(1 punnet) cherry tomatoes

Onion marmalade

basil

Fire up the barbecue, then head outdoors to cook this Asian salmon dish that makes weeknights special.

Sesame salmon with pak choy & shiitake mushrooms

salmon

tsp sesame oil

tbsp honey

tbsp Hot Szechuan Seasoning

Olive oil,

soy sauce

shiitake mushrooms, halved

pak choy, quartered

tbsp oyster sauce

garlic clove, crushed

tsp sesame oil, extra

We decided to take this true American classic up a notch and combined the American cheese inside the burgers with a decadent hot pepper bacon jam.

Bacon Jam Juicy Lucy Burgers

lb Ground beef

tbsp Terrapin Ridge Farms™ Hot Pepper Bacon Jam

American cheese

tsp Ground black pepper

Dill pickles, sliced

Burger buns

Melted butter

tbsp Ketchup

Parchment paper,

Separate the ground beef into 12 equal sized portions; Place a beef patty between two layers of parchment paper and press down to a 1/4 inch flat patty using a cast iron skillet, a burger press, or your hands; Fold a slice of American cheese and place in the center of the beef patty then add 1 tbsp of Hot Pepper Bacon Jam on top; Close with another 1/4 inch flat patty by pinching  and pushing the edges to secure the cheese and jam inside then season with salt and pepper to taste; Repeat for each burger;

Brush the interior of each burger bun with melted butter;

Make the burger sauce: combine all Burger Sauce ingredients into a bowl and mix; Set aside in the refrigerator;

Place the burgers on your hot grate and close the lid; Cook for 3 to 4 minutes per side or until desired doneness; Grill the buns for 10 to 15 seconds;

Assemble each Juicy Lucy Burgers between two grilled buns with a spoonful of burger sauce, a grilled beef patty and 3 pickles; Serve and enjoy.

Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!

Oxtail Osso Buco

lb oxtail segments

Noble Saltworks Hickory Smoked Salt

flour

tbsp butter

tbsp Saica Extra Virgin Olive Oil

large yellow onion, medium dice

carrots, medium dice

celery, medium dice

garlic, divided

(1 - 28 oz can) Ciao San Marzano Tomatoes

flat-leaf parsley, divided

thyme

bay leaf

dry white wine (Pinot Grigio)

Beef stock, as needed

lemons

water

polenta

unsalted butter

Parmegiano Regiano, fine grated

Noble Saltworks Hickory Smoked Salt, to taste

black pepper,

Preheat your&amp;nbsp;Yoder Smokers YS640s Pellet Grill&amp;nbsp;to 350ºF, set up for indirect grilling.

Preheat your&amp;nbsp;Lodge 7.5 Quart Enameled Dutch Oven&amp;nbsp;over medium heat. Add the clarified butter. Season oxtails with salt and Noble Saltworks Hickory Smoked Salt and fresh ground black pepper. Place the flour in a shallow bowl and dredge oxtails, shaking off excess then transferring to the hot dutch oven. Sear and brown on all sides, working in batches to avoid overcrowding. Transfer oxtail segments to a plate and repeat with the remaining oxtail segments.

Add the Saica Extra Virgin Olive Oil to the dutch oven. Stir in onions, carrots, celery and crushed cloves of garlic and cook, stirring and scraping any browned bits from bottom of pot until soft, about 10 minutes.

Add about 1/3 of the bunch of parsley to the dutch oven, as well as the thyme and bay leaf. Pour the white wine over the veggies and bring to a simmer.

Add the Ciao San Marzano Tomatoes. Return the oxtail segments to the dutch oven. If there is not enough liquid to cover most of the oxtail segments, then add some beef stock. The beef does not need to be fully submerged.

Transfer the dutch oven to the grill. Cook, checking the liquid level occasionally. If the liquid reduces all the way, add more beef stock. Cook until meat is nearly falling off the bone, about 2.5-3 hours. If the liquid is still fairly runny, transfer oxtails to a plate and cover with aluminum foil and leave the pot in the cooker until liquid is reduced/thickened.

In the last 30 minutes of the cook, prepare the polenta. Bring the 8 cups of water to a simmer in a pot. Add the polenta, slowly, whisking constantly. Reduce the heat to low. Cook until the polenta is tender, about 20 minutes, stirring and scraping frequently with a wooded spoon. When the polenta is tender, add the butter and cheese and stir until incorporated. Season with salt and pepper.

To prepare the gremolata, mince the remaining parsley leaves and garlic and toss in a bowl with the lemon zest. Transfer oxtails back to pot, sprinkle with the parsley mixture, then spoon over liquid, and cover to keep warm. Serve the Oxtail Osso Buco over the creamy polenta.

https://www.youtube.com/watch?v=PxbG9ZJWYSs

Burnt broccoli is a barbecue must-have. This simple salad pairs charred broccoli with salty halloumi. Get on it.

Halloumi & Burnt Broccoli Salad

Bulgur Wheat

Halloumi

Head Broccoli

Red Chilli

½ Cucumber

Red Onion

Medium Bunch Parsley (50 grams)

Fresh Peas

Lemon

Tbsp Red Wine Vinegar

Tbsp Dried Oregano

Almonds

Pile coals over to one side of your BBQ to create a hot, direct cooking side, and a warm, indirect cooking side.

Pop your bulgur wheat into a bowl and rinse well with cold water. Bring a pot of salted water to the boil and pour in the rinsed bulgur. Cook for 10 mins, then drain. Pop back into the pan and cover with a lid, then allow to steam for 10 mins.

Cut the halloumi into chunky cubes and split the broccoli into quarters through the stem. Oil and salt the broccoli and get it straight onto the hot side of your grill. Cook, undisturbed, for 4-5 mins or until the cut-side of the broccoli is super charred. Flip over and give the broccoli another 4-5 mins.

While the broccoli grills, finely chop the chilli, cucumber, red onion and parsley. Tip into a bowl with the warm bulgur, then add the fresh peas, the juice of the lemon and the vinegar. Add the oregano and parsley.

Once grilled, pull the broccoli off the grill and roughly chop. Toss through the bulgur. Add plenty of olive oil and season well with salt and pepper. Toss everything together and set aside.

Roll the diced halloumi in oil, then add to the hot side of the BBQ. Grill the halloumi for 3-4 mins, turning now and then, until golden brown and crisp.

Pile the salad onto a platter and top with the halloumi. Roughly chop the almonds and scatter over the top. Serve!

Elegant and yet, inspired by authentic barbecue flavors. Smokey and classy, this recipe is grilled pork chops at its very best.

Bourbon Butter Pork Chops

Bone-In Pork Chops, 2 inch thick

Olive oil

tbsp Smoked paprika

tbsp Kosher salt

Garlic powder

Mustard powder

tsp Black pepper

Cayenne powder

Wood chunks for smoking, preferably oak

Brown sugar

Butter

Bourbon whiskey

tsp Kosher salt

Orange

Rosemary

Preheat your grill for indirect cooking at 300°F.

Brush pork chops on both sides with olive oil. Combine smoked paprika, kosher salt, garlic powder, mustard powder and black pepper into a bowl then sprinkle evenly on both sides of the chops.

Place pork chops in your grill over indirect heat and toss one or two wood chunks onto hot coals for smoking. Close the lid and cook until the internal temperature of the meat reaches 125°F on an instant read thermometer, about 30 minutes.

While the chops are cooking, make the glaze: combine all Bourbon Butter Glaze ingredients into a saucepan and bring to a simmer for 6 to 8 minutes. Remove from heat and set aside.

Brush pork chops with glaze and move over direct heat. Cook until the internal temperature of the meat reaches 145°F on an instant read thermometer, about 1 to 2 minutes per side.

Remove chops from the grill and let rest at room temperature for 10 minutes before serving.

Top 9 bbq recipe recipes from across the web

The most viewed bbq recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nashville Hot Chicken

Vintage Macaroni Salad

Sticky Chicken BBQ Skewers Recipe (...

Sausages with potato rosti bake

Sesame salmon with pak choy & shiit...

Bacon Jam Juicy Lucy Burgers

Oxtail Osso Buco

Halloumi & Burnt Broccoli Salad

Bourbon Butter Pork Chops

Top 9 bbq recipe recipes from across the web

The most viewed bbq recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nashville Hot Chicken

Vintage Macaroni Salad

Sticky Chicken BBQ Skewers Recipe (...

Sausages with potato rosti bake

Sesame salmon with pak choy & shiit...

Bacon Jam Juicy Lucy Burgers

Oxtail Osso Buco

Halloumi & Burnt Broccoli Salad

Bourbon Butter Pork Chops

The most viewed bbq recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine