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    You are in: Home / Cookbooks / Barbecue & Grilling
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    71 recipes in

    Barbecue & Grilling

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    38 Reviews |  By Dib's

    AWSOME Burgers if I do say so myself!

    Recipe #10443

    3 Reviews |  By Sue Lau

    I love the flavor of herbs and chicken! It is just heavenly.

    Recipe #29299

    If you like pineapple upside down cake, you will LOVE this grilled pineapple. Basic ingredients compliment each other perfectly. This is really best when served still hot along with vanilla ice cream, with the warm sauce drizzled on both the pineapple and the ice cream. Prep time does not include time for the pineapple to macerate since that is very flexible.

    Recipe #119267

    31 Reviews |  By Fauve

    This recipe is, quite honestly, my most coveted of all! Once you taste these wonderful grilled burgers, all other burgers will take a back seat to these for the rest of your life! I made these for my son about a year ago, and he insists on nothing else from the grill. Just wait and see...

    Recipe #41734

    3 Reviews |  By keen5

    I like to serve this gilled vegetables, baked potato and salad. Very good. Prep time does not include 2 to 12 hour marinating.

    Recipe #71712

    I created this for wild salmon fillets from Trader Joe's; I think the sweet citrusy sauce is to die for, yet the grilled bourbon-marinated salmon tastes great on its own, too. Use a good-quality bourbon here; I use Knob Creek or Maker's Mark. And I think the flavor is contingent on wild salmon; the farm-raised just doesn't have "that flavor". Prep time includes marinating.

    Recipe #93005

    10 Reviews |  By Rita~

    A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.

    Recipe #61191

    39 Reviews |  By Rita~

    This is a yummy and quick dish. Don't over cook. I like my tuna still pink inside. Left overs are great cold on a green salad!

    Recipe #66256

    Prep time includes marinating time.

    Recipe #41517

    1 Reviews |  By Whipper

    This recipe uses nearly a whole bottle of dark beer, such as stout, which gives these aromatic burgers a nice subtle carmel-like flavor and color. I like to use a Belgium strong beer for these. You can include a couple jalapeno peppers, seeded and diced, with the sautéing onion and garlic if you'd like to add some heat. From the show "Licence to Grill".

    Recipe #119017

    Ruby port... chicken... smoke... what more could one ask for? I love this marinade! This was the dish that I first learned how to smoke with thanks to Rob Rainford.

    Recipe #117816

    7 Reviews |  By Rita~

    The dry rub makes 2 cups worth so jar the rest for any other meat you want to grill this summer. And yes you cook it wrapped in the plastic wrap then wrapped in foil. This is a great time saving recipe so you can be at the party your hosting. I also used it on salmon which was yummy! This has a slight Asian taste to it! recipe #66477

    Recipe #66475

    1 Reviews |  By Rita~

    Use on any meat (pork beef chicken even add into ground beef for burgers). Jar this sweet sauce for gifts!

    Recipe #66477

    86 Reviews |  By keen5

    I got this copycat recipe from Algy's Recipe Exchange.

    Recipe #64356

    A fruity and sweet barbecue sauce that works particularly well on chicken and pork ribs; I've also used it on wild Alaskan salmon fillets with delicious results. And I'll bet that it would be wonderful on duck! This is very simple, fast, and scrumptious! Yield is approximate.

    Recipe #79191

    5 Reviews |  By Whipper

    From my hero of the grill, Rob Rainford. This to me is the ultimate beer can chicken recipe and the ultimate treat for me! The leftovers make awesome sandwiches, especially grilled cheese sandwiches with monterey jack and some salsa.

    Recipe #116042

    6 Reviews |  By Whipper

    Sweet potatoes... tuber of the Gods! This our favorite way to eat them off of the grill.

    Recipe #116048

    Adopted recipe. Please note that this is not a sweet BBQ sauce at all. If you are looking for a "Memphis" or "Kansas City" style sauce, with tomatoes and molasses or brown sugar, please look elsewhere or you will be disappointed. Eastern North Carolina is where you would find the original inspiration for this. Traditionally, a whole hog is cooked and this style of sauce is used both for the mop and on the side. I really like this stuff, it's a nice change from sweet sauces and makes a dynamite mop, as well. Keeps in a covered container in the fridge almost indefinitely.

    Recipe #31020

    Wonderful Texas beef brisket rub. A Sufficient amount for a 5-6 pound brisket. I adopted this recipe in September, 2006. I have used it several times and it's wonderful.

    Recipe #79233

    Recipe adapted from Steven Raichlen, the grillmaster. Use within 1-2 hours of making.

    Recipe #102557

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