BBQ Recipes and Ideas

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Wednesday, July 20, 2005

Tasty Barbecue Corn on the Cob

All Recipes | Barbeque | Tasty BBQ Corn on the Cob:


* 1 teaspoon chili powder
* 1/8 teaspoon dried oregano
* 1 pinch onion powder
* cayenne pepper to taste
* garlic powder to taste
* salt and pepper to taste
* 1/2 cup butter, softened
* 6 ears corn, husked and cleaned


1. Preheat grill for medium-high heat.
2. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
3. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.


The Ultimate BBQ Grill

solaire 56 inch infravection gas grill on refrigerated cart lp

Ok boys, this is it...

The Mac Daddy of all barbecue grills...The Solaire 56 inch Infravection lp Gas Grill on refrigerated cart. Not for the faint of heart however, this grill does not come cheap. If you have the money though, you can't really find a better grill. That being said, click on the image above if you're interested.

All-South Barbecue Rub

All-South Barbecue Rub:

Recipe By : The Thrill of the Grill by Chris Schlesinger


  • 2 Tablespoons salt
  • 2 Tablespoons sugar
  • 2 Tablespoons brown sugar
  • 2 Tablespoons ground cumin
  • 2 Tablespoons chili powder
  • 2 Tablespoons black pepper -- freshly cracked
  • 1 Tablespoon cayenne pepper
  • 4 Tablespoons paprika

All you do is throw them together and mix them well.

Memphis Magic BBQ Sauce

Memphis Magic BBQ Sauce:

Recipe By : Smoke and Spice by Cheryl and Bill Jamison


  • 3 Tablespoons butter
  • 1/4 Cup minced onion
  • 1 Cup white vinegar
  • 1 Cup tomato sauce
  • 1/4 Cup worcestershire sauce
  • 2 Teaspoons sugar
  • 1 Teaspoon salt
  • 1/2 Teaspoon fresh ground black pepper
  • 1/8 Teaspoon cayenne
  • Dash tabasco sauce

The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

Use the sauce warm. It keeps, refrigerated, for a couple of weeks.

Basic All-American Barbecue Sauce

Basic All-American Barbecue Sauce:

Basic All-American Barbecue Sauce

Recipe By : The Thrill of the Grill by Chris Schlesinger

  • 4 Large onions -- chopped
  • 3 Tablespoons vegetable oil -- for sauteing
  • 1 28 Oz Can tomato puree
  • 3 28 Oz Cans tomatoes -- with juice
  • 2 1/2 Cups white vinegar
  • 4 Tablespoons packed dark brown sugar
  • 4 Tablespoons granulated sugar
  • 2 Tablespoons salt
  • 2 Tablespoons freshly cracked black pepper
  • 2 Tablespoons paprika
  • 2 Tablespoons chili powder
  • 4 Tablespoons molasses
  • 1 Cup orange juice
  • 2 Tablespoons Liquid Barbecue Smoke�
  • 8 Tablespoons brown mustard -- Dijon-style

In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)

Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.

Will keep 2 weeks, covered, in the refrigerator."

Saturday, July 16, 2005

This Week's Featured Product

10 Pc. BBQ Set with Aluminum Case

10 Pc. BBQ Set with Aluminum Case

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This Week's Featured Recipes

Today, I am proud to feature some great barbecue recipes from the website. If you get a chance, hed over there and see what else he has to say.


Terry Lorenz
Barbecue Enthusiast

Barbecue Ribs

While this BBQ Ribs receipe isn't done on the Barbeque, it's a huge hit around my household and my son Dirk keeps asking if our BBQ Ribs are as "world famous" as the BBQ Shrimp so I thought I'd add it to the web site. This is one of the easiest Rib recipes to make and requires hardly any cleanup ... except the fingers and faces of your Rib Eaters. You basically do a little bit of prep in the morning, and then your house ends up smelling awesome by the afternoon. I've put ballpark times down below, but these are fairly forgiving, plus if you want to eat later (and can resist not tearing down the oven door ;-), just let 'em cook a little longer, watching the water level to insure there is always some in the pan. These BBQ Ribs are perfect for guests because when they walk in the door, they will want to eat NOW!


  • 1 Double rack of Ribs (we buy 'em at Costco)
  • 1 Jar BBQ sauce (KC Masterpiece is gluten-free for our kids)

DIRECTIONS (Start first thing in the morning)

  • Fill large pan halfway full with water and bring to boil
  • Pull membrane off of ribs and place in water - boil for 20 minutes
  • Pull ribs out and dump about half the water
  • Put rack in pan and then ribs on top of rack - should be just above waterline
  • Put in oven at 225 (convection)
  • At noon, brush on first layer of BBQ sauce onto ribs
  • Go outside for a bit, and then come back in - didn't realize it smelled that good, eh?!?
  • At 2:00, brush on the second layer of BBQ sauce - don't over do it
  • Now it smells good even if you don't go outside
  • At 4:00, brush on final layer and pull aluminum foil
  • Bet you can't resist pulling a rib off to taste! ;-)
  • Try to wait at least until 5:00 before serving
  • Serve with BBQ sauce on the side for those that want it!

Hawaiian BBQ Salmon

This Hawaiian BBQ Salmon recipe is courtesy of Tina Plumb in Ventura, CA. She found the barbeque grill information on my web site useful, and therefore sent me this very easy to make dish. My wife made it for her book club and it was a huge hit, even though she did it in the oven - using the BBQ would probably be better. We are having company over in a week and plan to make it it for them - thanx Tina!

Update: We tossed in some chopped onions and mushrooms which added some 'heft' so give that a shot if you want.


  • 1 can of unsweetened coconut milk
  • 1 cup Lawrey's Hawaiian marinade (Alek says Caribeen Jerk marinade works too)
  • 1-2 pounds of thick juicy salmon (thawed out)

Alek recommends adding:

  • 2-3 chopped onions
  • 2 packs mushrooms


  • Mix coconut milk and marinade (marimilk) in a 9x13 baking dish.
  • Add optional onions and mushrooms
  • Add salmon let sit for 2 hours covered
  • Throw on grill (wrapped in tin foil- optional) and baste with marimilk
  • Open a cold bottle of beer or mix your favorite drink such as a
    watermelon margarita and enjoy the hawaiian salmon!!!

    Can optionally be cooked in oven."

Grilled Red & Green Peppers

Here's a super easy recipe for grilling red & green peppers that you can prepare ahead of time and not only tastes great, but adds a nice splash of color (red, green, yellow, orange, etc.) at your dinner table or as a classy easy-to-eat appetizer.

Costco carries what I call the "pepper pack" - it's not only Red & Green Peppers, but also some yellow and orange peppers - these are all bite-size. Dump 'em into a ziplock bag, and then drizzle some olive oil on the peppers - don't use the whole gallon as shown in the picture - you gotta love those Costco containers! ;-) I then put a fair amount of McCormick's Montreal Steak Seasoning in the baggie, you'll figure out how much for your personal tastes after you make this a few times. Close up the ziplock, and shake-shake-shake ... until the yellow, orange, red, and green peppers are all coated with oil and seasoning. I let this sit for a few hours at room temperature, but probably not neccessary.

You can cook the peppers one of two ways:

  • BBQ: Put the peppers in a basket and lay on your BBQ grill at moderate heat - turning a few times so the bottoms aren't burned. This should take about 20 minutes or so - easy to do while making some of the other yummy BBQ Grill Recipes.
  • Oven: Put the peppers on top of a cookie sheet and stick in your oven - I do it at 375F° (in convection mode) for an hour - again, you might take a spatula and flip 'em around a bit. I tend to do a little longer as I like mine a bit on the crispy side.

Dump the peppers into a serving bowl and go directly to the table - you can eat 'em almost right away and just grab by the stems which will come off at you bite 'em ... so if serving for appetizers, put a "leftover stem" bowl next to your colorful display - makes great finger food.

Barbecue Pizza

Yes, you can make barbecue pizza on your BBQ grill! ;-)

I first saw this demonstrated years ago when I had a 'grill the most interesting thing on the BBQ' party and some folks made pizza. They used the 'small' crusts and simply put them on aluminum foil on the upper BBQ grill rack, but it's quite doable with large pizza's. The cooking is the challenging part of this; since you want to cook the pizza without burning it from flames underneath.

Pre-heat your BBQ grill with a pizza stone in the grill. While this is going on, make your pizza and transfer to stone when ready. I then turn the 3 burners on my BBQ to LOW and let 'er cook for 10-15 minutes and I find that not only is the cheese melted, but this was also long enough for the other toppings to get hot. An optional step that I've found works very well is if you have a back/rotissare burner, turn that on LOW also. You'll need to rotate the pizza once or twice, but this 'browns' the cheese and crust a bit, and is definately a step up in my book. If you do not have a pizza stone, then try doubling up on aluminum foil, and be sure to get the grill really hot beforehand, then turn burners way down.

Remove from your grill and serve. You can place the pizza stone directly on your table (or use ceramic coasters) which will help keep it piping hot. Enjoy your BBQ Pizza! "

Flank Steak Recipe

My wife loves BBQ flank steak, and this recipe is a favorite of her and others. It's easy to prepare beforehand, and cooks up fast. I've seen this recipe pop up in a variety of places, so not sure of the source, but as with most recipes, I've tweeked it a bit for personal taste. In addition to the recipe/directions, be sure to check out the pictures at the bottom and tell me if that doesn't make you hungry (vegetarians should NOT scroll down! ;-). If you want a Surf and Turf Recipe, I recommend adding BBQ Shrimp on the Barbie.

One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste

1. In a large bowl, combine all ingredients and mix 'em up well.
Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak
to the remaining marinade and coat well. Cover and refrigerate overnight.

2. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill
pour some of the marinade on top. After a minute to get a good sear,
flip the flank steak over and pour a bit more of the marinade on that side.
Discard any leftover marinade (since it had been on raw meat).
Turn the BBQ burner down to medium. Flip again after 4 more minutes,
and then remove after 4 additional minutes. This will be fairly rare;
add a 1-2 minutes per side for more well done.

3. While you let the flank steak sit for 5 minutes, microwave the cup
of marinade that you put aside earlier so it is good-n-hot.

4. Spread half of the marinade across the steak and cut again the grain
into thin slices. Provide the last of the marinade for those that want
a little extra on their pieces, and start chowing down!

One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste

1. In a large bowl, combine all ingredients and mix 'em up well.
Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak
to the remaining marinade and coat well. Cover and refrigerate overnight.

2. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on

Spicy Barbecue Shrimp

BBQ Shrimp:

"Spicy BBQ Shrimp Recipe

This shrimp recipe is derived from one I got from Lori Kaess (lkaess AT and it's great - the bbq shrimp gets 'soaked/infused' with flavor which seems hard to do with most marinades. I've altered the original recipe slightly, using cilantro rather than parsley and adding a 'dash' (or more!) of Dave's Insanity Sauce. I extended the marinade times a bit below, but a couple of hours is adequate.

This recipe easily scales up - I had 4.5 pounds of (Colossal U-16) Shrimp for six adults. There were three serious 'shrimper's' in this group, and they polished it all off and said it was the best ever ... in fact, some 'trash talking' ensued about how much more they could eat, and so sometime in the future, I may have a 'Shrimp-Off' to determine who can eat the most bbq shrimp! ;-)

2 pounds LARGE shrimp, uncooked, pull the skin/tails off
1 cup olive oil
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste (I just use ketchup)
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh cilantro (original called for parsley)
'dash' of Dave's Insanity super-hot sauce (be careful!)
Add more Dave's and/or Chili Powder if you like very spicy

In a large bowl, mix together all of the ingredients except the shrimp.
Let sit overnight at room temperature in a tupperware container, shaking
occasionally as the ingredients settle. This should really "infuse" the
oil with flavor. Dip each shrimp in the marinade to fully coat, and then
put all of the shrimp and marinade in a container and put in the fridge
for several hours, flipping occasionally to distribute marinade.
Or just do all the above at once.

While preheating your bbq grill, skewer shrimp. Put on the grill for a
few minutes, flipping once. You should not have to brush w/marinade.
Serve over rice, pasta, or as-is."

Sweet Barbecue Shrimp Recipe

BBQ Shrimp:

"Sweet BBQ Shrimp
And here is another bbq shrimp recipe that I got from Jeramie Shamp - jpshamp AT that I have tweeked quite a bit. If you don't care for spicy shrimp (which the below one is), this is your ticket for sweet shrimp on the barbie. I actually have made both of 'em several times now, and it's a nice treat comparing 'em side-by-side.

2 pounds LARGE shrimp, uncooked, pull the skin/tails off
1 finely chopped onion
1 cup olive oil
1 tsp sugar
1 tsp cayenne peper
1/2 tsp salt
1/2 tsp oregano
1 tsp garlic powder
1/4 cup Maple Syrup
Optionally a pound-o-bacon

In a large bowl, mix everything togather (except bacon) and then add shrimp.
Leave it in the fridge overnight (PREFERABLE) or at least for several hours.
Flip occasionally to distribute shrimp marinade. Pull out from fridge an hour
or so beforehand to let things warm/loosen up a bit.

The next day, preheat your bbq grill while skeweriung the shrimp.
Optionally place flat on a fine-screen mesh cookware - less work!
Wrap in bacon and grill. Be careful about flames from the dripping marinade.
Serve over rice, pasta, or as-is ... but be sure to drip some marinade on 'em!