BBQ

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Bagna Cauda

This classic Italian olive oil dip is great to serve with a mixture of raw and grilled vegetables, grilled bread, or you can drizzle it over steak.

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5 Big-Flavored Barbecue Recipes That Aren’t Burgers

It's time to get cooking outside in the sunshine while you can!

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Grilled Zucchini With Fennel Fronds And Toasted Hazelnuts

“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.”…

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Flank Steak With Bean Sprouts And Kimchi-Miso Dressing

“The kimchi-miso dressing is spicy and salty (described by a friend as tasting like Asian Doritos, in a good way),” says Brooklyn artist-turned-blogger Julia Sherman. “It would make a great dip for cucumbers, carrots or celery.”…

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Grilled Moroccan Lamb With Honey Yogurt And Za’atar Bread

“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…

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Quick Charred Cabbage Salad

This cabbage salad makes a perfect summer side dish — but as an alternative, you could add a chicken thigh or a few scallops and call it dinner.

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Oyster & Clam BBQ

If you can’t get your hands on littleneck clams, nice plump mussels are also a good choice. You will need enough chicken wire to cover your barbecue grill for this recipe.

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Korean Glazed Chicken Wings

Dry brining these wings ahead helps crisp up the skin and season the meat.

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Smoky Stir-Fried Vegetable Chow Mein

This flavourful vegetable chow mein is a good foil for the spicy wings.

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Seafood Paella

A thin, 13-inch flat-bottomed pan is ideal for this recipe. If your seafood cooks too quickly, use tongs to remove it to a bowl, and return it to the pan when you cover the rice to steam.

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Fire Up The Smoker With 3 Recipes From Cookbook, The Brisket Chronicles

Grill extraordinaire Steven Raichlen shares his best tips and tricks for mastering one of the most covetable cuts of meat: brisket. With over 60 scrumptious recipes, you’ll learn how to barbecue, braise, smoke and cure it — and create crowd-pleasing carnivore-centric dishes — with The Brisket Chronicles. Is your mouth watering…

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Jake’s Double Brisket Cheese Burger

Try Jake’s Double Brisket Cheese Burger recipe from the cookbook The Brisket Chronicles by Steven Raichlen. The double brisket bratwurst created by sausage master Jake Klein is one of the world wonders of wurst — succulent, spicy and smoky, with just the right snap to the casing. Nepotism alert:…

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Joe’s Kansas City-Style Brisket

Try Joe’s Kansas City-Style Brisket recipe from the cookbook The Brisket Chronicles by Steven Raichlen. In a city as barbecue-obsessed as Kansas City, there are many styles of brisket. None is quite as distinctive as the brisket at Joe’s Kansas City Bar-B-Que, founded by Jeff Stehney,…

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Vietnamese Crispy Brisket Salad

Try this Vietnamese Crispy Brisket Salad recipe from the cookbook The Brisket Chronicles by Steven Raichlen. This aromatic salad pinballs that traditional Vietnamese quintet of flavors — salty fish sauce, sour lime juice, sweet sugar, pungent garlic and fiery chiles — with crispy, meaty shreds of smoky brisket and…

Food

Up Your Grill Game With 5 New Takes On Classic BBQ Recipes

Food editor Kristen Eppich shares how to re-energize your barbecuing this summer. How can we improve on our all-time favorite grill recipes? By spicing up our barbecue sauce with Indian flavors, smothering our lobster tails with gooey cheese and Korean chili paste, and by turning the humble cauliflower into…