Discover 20+ Barbecue Recipes To Try This Summer
As soon as the warm weather rolls in, there’s no better time to fire up the grill. There is something about dining al fresco in the summer sun with an ice-cold beverage in hand that is the epitome of bliss. If you’re planning a cookout this weekend, scroll down to discover 20+ barbecue recipes that have graced our pages over the years — from classic all-American burgers to melt-in-your-mouth flank steak and yes, even smoky vegetable chow mein.
The rich and spicy marinade for these ribs infuses the meat with flavor while the yogurt helps tenderize it. Finishing the ribs on the grill with a mango chutney sauce adds the irresistible sweet and sticky element.
Get the recipe for Indian-Spiced Ribs With Mango Barbecue Sauce.
All you need is five minutes with Vancouver chef Ned Bell to share his enthusiasm for Canadian seafood. These days, the former Four Seasons chef is just as busy cooking in the kitchen as he is advocating for sustainable seafood with Ocean Wise and the Vancouver Aquarium. As a B.C. native, Ned is particularly passionate about wild salmon, pointing out that we’re the only place on the planet to have five species of it (chinook, chum, coho, pink and sockeye).
Get the recipe for Planked Wild Salmon With Nectarines, Thyme, Honey, Almonds And Ricotta.
Cubing the flank steak exposes more surface area to the marinade, which helps thicker pieces get juicy and tender.
Get the recipe for Surf & Turf Flank Skewers.
Grabiche is similar to mayonnaise, but made with hard-boiled eggs instead of raw and big-flavored ingredients like capers, gherkins and tarragon, drizzled over grilled asparagus. Add lots of fresh herbs. Dill is a great option if you prefer it to tarragon.
Get the recipe for Asparagus Grabiche Taco.
Tempted to use fancy cheese? Don’t. Want to add specialty herbs and spices? Nope. This burger is all about simple technique: smash a loose ball of ground beef onto a hot grill with the back of a spatula and wait for the magic. If you must get fancy, a spicy mayo is a great addition.
Get the recipe for All-American Smash Burgers.
A very special one-pan meal. Try to get the rice to crisp a little on the bottom for the coveted “socarrat.”
Get the recipe for Seafood Paella.
Cauliflower steaks deserve the credit they’re getting these days. On the grill, the edges caramelize and the center becomes meaty and tender. Adding a punchy sauce makes them decadent and satisfying.
Get the recipe for Cauliflower Steak Provençal.
“This is a really good recipe to serve family-style at a barbecue because it can sit out and only gets better the longer it marinates,” says Brooklyn artist-turned-blogger Julia Sherman. “Using a charcoal grill will give it a nice smoky taste.”
Get this recipe for Grilled Zucchini With Fennel Fronds And Toasted Hazelnuts.
“The kimchi-miso dressing is spicy and salty (described by a friend as tasting like Asian Doritos, in a good way),” says Julia. “It would make a great dip for cucumbers, carrots or celery.”
Get the recipe for Flank Steak With Bean Sprouts And Kimchi-Miso Dressing.
This incredible Korean street food specialty, grilled cheesy lobster tails. They come together in a snap: serve two as a main or one as an appetizer.
Get the recipe for Cheesy Korean Lobster Tails
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.
We tend to avoid cooking small vegetables on the barbecue because they can fall through the grates. But the flavor grilling imparts — smoke and sweetness, with a touch of char — is totally worth it. Invest in a grilling wok or basket or devote a cast-iron skillet to barbecue-only use so you can make this delicious hot potato salad.
Get the recipe for Hot Potato Salad With Cipollini Onions And Dill.
“We were in Morocco this year, and those flavors were new to me, so I started playing around at home,” says Toronto restauranteur Colin Tooke. “It’s perfect for a summer barbecue. Most of the ingredients are easy to find, and it’s foolproof to make. You can switch to pork if you’re not a big lamb fan, but it’s not super ‘lamby,’ so it’s good for everyone.”
Get the recipe for Grilled Moroccan Lamb With Honey Yogurt And Za’atar Bread.
Indirect heat is ideal for any meat that needs a slower cooking time to reach the proper internal temperature. The benefit of this method is that you’ll get a lovely crust on your meat but a tender and juicy interior, as done with this chicken. The best way to arrange a barbecue for cooking with indirect heat is to set two burners to medium and turn off one. Cook your food over the unlit burner, according to recipe directions, until the proper internal temperature is reached. Indirect heat is perfect for pork, beef roasts or whole chickens.
Get the recipe for Spicy Spatchcock Chicken.
“The secret to perfect steak is a slow cooker,” says chef and restauranteur Fred Morin. “Throw in the meat with butter and Worcestershire sauce, and slow-cook it until the steak is just right. After that, you just barbecue it on a very hot grill for a few minutes to get that nice crust. It’s life-changing.”
Get the recipe for Reverse-Seared Sirloin.
“In France, they take a hoop from a wine barrel, put chicken wire over it to make a grilling basket for shellfish and put it right on the charcoal,” says Fred. “I don’t care if we’re not from France or someplace by the sea, we’re going to live like that for the evening, you know?”
Get the recipe for Oyster And Clam BBQ.
“This is so easy,” Fred says. “Just char chunks of cabbage, and when they’re piping hot, you throw them in the dressing. I love that it tastes exactly like egg rolls.”
Get the recipe for Quick Charred Cabbage Salad.
It’s simple: The hotter the grate, the less likely it is that food will stick. Preheat gas grills for a minimum of 10 minutes. For charcoal grills, coals need to be white hot — about 20 minutes of preheating. Having this level of heat means you can even cook foods with the most delicate exteriors, like whole fish, right on the grill. If you are cooking fish, brining it will help strengthen it before it hits the heat.
Get the recipe for Grilled Branzino With Tarragon Gremolata Aioli.
Tostadas are a great way to use up stale tortillas – so if you have some left over, fry them up! Can’t find halibut? Ask your fishmonger for a firm fish that holds up to grilling!
Get the recipe for Fish Tostadas With Sweet Pea Purée And Radishes.
Direct-heat grilling means cooking on the grates directly over the flame. The most common type of grilling, it’s used for fast-cooking cuts of meat that require a well-seared exterior, like this steak. This method is prone to flare-ups, so when you’re cooking marinated items, shake off excess liquid before placing them on the grill. For a seared exterior and a rare interior on very thin cuts, leave the lid open to prevent overcooking. Direct heat is ideal for chicken breasts, steak and, yes, burgers.
Get the recipe for Coffee Salt–Rubbed Porterhouse Steak.