Barbeque season is always upon us! Whether you’re cooking for a crowd or just looking to try something new, these recipes are sure to be a hit. From raw meat health to vegetarian options, we’ve got you covered. Classic ribs and pulled pork sandwiches, salads, slaws, and sides – we’ve got everything you need to make your next barbeque a success. So fire up the grill and get cooking!
Ribs: A Classic Favorite
Ribs are a barbeque staple. They’re easy to make and always a crowd favorite. Here’s a recipe for the tastiest ribs you’ll ever eat:
Ingredients:
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 2 racks of pork ribs
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
In a small bowl, mix all of the dry ingredients. Rub the mixture all over the ribs, covering them completely. Set aside.
Whisk together the apple cider vinegar, ketchup, brown sugar, and Worcestershire sauce in a medium saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer.
Grill the ribs over indirect heat for about 2 hours or until they’re tender. Baste them with the sauce every 20 minutes or so. Remove from grill and serve immediately. Enjoy!
Smoked Pulled Pork Sandwiches: Another Delightful Dish
Pulled pork is another BBQ classic that’s perfect for any occasion. Easy to make and even easier to eat, these pulled pork sandwiches will be gone in no time! Here’s what you’ll need:
Ingredients:
- 3 lb Pork shoulder roast
- Dry rub (your choice) OR 1 teaspoon salt + 1/2 teaspoon black pepper per pound of pork -Wood chips for smoking (hickory or apple are best)
- Barbeque sauce (homemade or store-bought)
For the dry rub: Combine all ingredients in a small bowl and mix well. Rub it all over the pork shoulder roast.
For the wet rub: Simply season your pork shoulder roast with salt and pepper.
Place wood chips in your smoker according to the manufacturer’s directions. Smoke pork shoulder roast at 225 degrees Fahrenheit for 8 hours or until it reaches an internal temperature of 190 degrees Fahrenheit. Remove from smoker and let rest for 30 minutes before slicing or pulling into pieces. Serve on soft rolls with barbeque sauce, and enjoy!
Veggie Kabobs: A Healthy Option
Kabobs are a great way to get your veggies in a while still enjoying all the flavors of barbeque season! Simply thread your favorite vegetables onto skewers and grill until they’re slightly charred.
Here are some vegetable combos that we love:
- Zucchini, yellow squash, cherry tomatoes, and red onion
- Bell peppers (red, yellow, orange), mushrooms, and cherry tomatoes
- Asparagus, red onion, and yellow bell pepper
Whichever combo you choose, we’re sure you’ll enjoy these healthy kabobs! Just don’t forget to put some barbeque sauce on them before digging in. Bon appetit!
Korean Barbeque Chicken: A Sweet and Spicy Twist
If you’re looking for something a little different, try this Korean barbeque chicken recipe! The sweet and spicy flavors are sure to tantalize your taste buds.
Ingredients:
- 1 lb chicken thighs or drumsticks
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 green onion, thinly sliced
- Sesame seeds for garnish (optional)
Whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and green onion in a large bowl. Add the chicken and coat it in the marinade. Let it sit for at least 30 minutes (longer is better).
Grill the chicken over direct heat for about 10 minutes or until it’s cooked through. Garnish with sesame seeds, and enjoy!
Adobo Barbeque: A Filipino Favorite
This recipe for adobo barbeque is a Filipino favorite! The combination of garlic, vinegar, and soy sauce gives the chicken a unique flavor that’s sure to please.
Ingredients:
- 1 lb chicken thighs or drumsticks
- 5 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 teaspoon black peppercorns
- Bay leaves
- 1 tablespoon vegetable oil
- 3 tablespoons brown sugar
- 1/4 cup chicken broth
In a large bowl or ziplock bag, combine the garlic, soy sauce, white vinegar, black peppercorns, bay leaves, and chicken. Marinate for at least 2 hours (overnight is best).
Remove the chicken from the marinade and discard the remaining liquid. In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook until browned.
Add the brown sugar and chicken broth to the pan. Turn the heat to low and simmer for 10 minutes or until the sauce has thickened. Serve with rice, and enjoy!
No matter what you’re in the mood for, there’s a barbeque recipe out there for you! So fire up that grill and enjoy all the delicious flavors of summertime cooking. From classic ribs to veggie kabobs, we hope you find something new to try that’ll become a family favorite. Happy grilling!