Barbeque Recipes

Okay, friend, it’s time for a barbeque intervention. We see you pulling out those old hot dogs from the fridge and getting ready to desecrate your beloved grill with a whole load of those unhealthy, processed meats. Don’t do it. Put the hot dogs down and back away from the refrigerator slowly.

The average person within the U.S. consumes about 70 hot dogs a year, according to the National Hot Dog and Sausage Council. Yet despite the country’s love affair with franks, processed meats such as hot dogs have been linked to increased cancer risks. Here at Gourmetrecipe.com, we’re committed to breaking the trend.

We are here to tell you that there are many more things you can cook on your grill besides the traditional barbeque staples. We have delicious, mouth-watering recipes that your guests will actually look forward to and that will provide some nutrition in the process.

Recipes for a Crowd

If you are serving a crowd, try our Grilled Whole Chicken for a satisfying way to cook poultry. Or treat your guests to Apple Cider Grilled Baby Back Ribs, with memorable tastes made possible because of a dry rub and then a liquid seasoning later. When preparing large slabs of meat, make sure you carve out enough time to cook. Grilled Whole Chicken sets you back about an hour and a half and the Apple Cider Grilled Baby Back Ribs takes approximately three hours and thirty minutes to cook.

For other alternatives, pass the Honey and Onion Ribs and make sure you provide a bib, because your guests are going to drool when they see ribs dripping in a sauce that includes brown sugar, beer, honey and tomatoes. Or mix up our Bourbon Beer Ribeye Steaks with a sumptuous marinade featuring bourbon, horseradish sauce, teriyaki, dark molasses and beer, among other tantalizing ingredients. This recipe can be cooked as you desire, but we prefer the grill.

If you are looking for the ultimate in the gourmet grilling experience, look up our Leg of Young Goat with Turnip Compote in Gremolata Sauce recipe. This recipe is for cooking gurus only, as it mixes a few cooking methods to arrive at the final dish.

Let’s elevate grilling to the status it deserves. Pick your favorite recipe, fire it up and let the good times—and the good food—fly.

Barbeque, Bbq

Barbecue (sometimes abbreviated ”BBQ”) is an ancient form of cooking large pieces of meat or poultry. The method is simple, but is often confused with other cooking techniques - especially grilling.

Barbecue vs. Grilling

Although the words “grill” and “barbecue” are often used synonymously, there is a big difference between the two. Barbecue uses only indirect heat and it takes hours to days to properly cook the food. Grilling, on the other hand, uses direct heat and cooks food quickly – usually in less than an hour.

Tools of the Trade

Barbecue pits or outdoor cookers are the only correct way to barbecue, according to purists. These usually measure at least 18 inches around and 2 feet long; often they are even larger, to accommodate whole animals. However, it’s also possible to use indirect heat on a common charcoal grill.

Barbecue Basics

Hot dogs and hamburgers, which are small and cook quickly, aren’t suitable for traditional barbecuing. But roasts, whole birds, or even whole pigs or goats or cows are perfectly suited to this technique.

Once the meat or poultry is prepared, it’s typically laid skin side down on the grill. It’s then covered and cooked for a long period of time without being touched by the chef. The meat may or may not be turned at some point, but usually it is moistened from time to time – traditionally with brushed-on barbecue sauce.

Spices and Sauces

One of the benefits of traditional barbecue is the food can absorb the flavor of the seasonings and sauces more readily than if it were cooked quickly. Great barbecue chefs know that prepping meat or poultry with spice rubs and herbs is the first vital step toward a great meal. Salt is also often rubbed into the skin side of the meat; this makes the skin crisp and crunchy once the meat is thoroughly cooked. Apple juice and/or vinegar may be sprayed on or barbecue sauce might also be slathered on before putting the meat on the grill.

Indirect Barbecue on a Grill

To barbecue on a charcoal grill, pile the coals all on one wall of the grill. Set the meat on the opposite side of the grill and place a drip pan in front of the coals. On the grill, right above the coals, place a pan halfway filled with water.

Other Barbecue Tips

After cooking food on the barbecue, scrape off the grill. It’s not necessary – or even desirable – to get the grill spotless, but if you don’t clean it fairly well, the next batch of food may stick to the grill.

Brushing down the grill with oil can also help prevent food from sticking.

Don’t use knives or forks to handle meat and poultry. These leave holes that allow the natural juices to escape. Instead, use tongs or spatulas.

Want to see a different cooking technique, or recipes for a specific diet choice? See all the gourmet recipes and recipe videos at GourmetRecipe.com.