Food
5 Big-Flavored Barbecue Recipes That Aren’t Burgers
Updated on June 19, 2020
Everyone loves to grill, but we often repeat the same two or three dishes over and over. Boring. Not these flavor-packed recipes! The BTUs you can achieve with a barbecue help create the smokiness of these surprisingly complex-flavored chow mein (no greasy noodles here!). Most grills are also large enough to accommodate a proper paella pan, unlike your stove. You can draw guests in with the drama of fresh seafood but, it’s all about that heavenly, saffron-laced rice. Steak is the ultimate barbecue dish, but butter basting it in a cast-iron pan elevates it to new heights.
So, take a break from burgers, grab your pans and get cooking outside in the sunshine while you can!
Two words: rosé slushie. Need we say more?
Get the recipe for Strawberry Rosé Granita Smash.
Yes, you can make chow mein on the barbecue! Serve it beside the chicken wings for an Asian feast. The perfect marriage of sticky sauce and crispy skin, these wings have a delicious gochujang glaze and great smoky flavor.
Tip: Prep everything you need and place it on a tray next to your barbecue. Barbecue tongs and heatproof gloves are essential tools!
Get the recipe for Smoky Stir-Fried Vegetable Chow Mein & Korean Glazed Chicken Wings.
A very special one-pan meal. Try to get the rice to crisp a little on the bottom for the coveted “socarrat.”
Tip: Watch and be flexible; temperatures are harder to control, and timing is more challenging to judge on the barbecue. The food is ready when it’s cooked! Have a heatproof surface ready to place the pan on when you’re done.
Get the recipe for Seafood Paella.
Juicy steak with a fabulous crust, cooked in a cast-iron pan. Plus, this savory Italian dip works with vegetables or meat, making it ideal for entertaining.
Get the recipe for Pan-Seared Steak with Bagna Cauda.
Make this tart and creamy pudding ahead of time for the perfect end to a barbecued meal.
Get the recipe for Lemon Crème Fraîche Budino.
Maya Visnyei
House & Home July 2019
Produced by Morgan Michener