Hey there, BBQ enthusiasts! Are you looking to elevate your next gathering with some mouth-watering dishes fresh off the grill? Well, you’re in luck because I’ve curated a list of the top 10 delicious recipes for your BBQ gathering that will surely impress your guests. From juicy steaks to flavorful veggies, these recipes will take your barbecue game to the next level! These recipes can be downloaded individually, or you can purchase and download all ten recipes as an e-recipe book from here or from our delicious recipe page.
1. Grilled Chicken Margherita
Start your BBQ off right with this tender and flavorful grilled chicken Margherita is a fresh, flavorful, protein-packed main made better with a pellet grill. The addition of sweet smoke breathes new life into the classic. The chicken is tender, the melted cheese adds a layer of richness, and the pesto is super fresh, as are the juicy bursts of tomato you get in every forkful.
Grilled Chicken Margherita by Z Grills
Grilled chicken margherita is a fresh, flavorful, protein-packed main made better with a pellet grill. The addition of sweet smoke breathes new life into the classic. The chicken is tender, the melted cheese adds a layer of richness, and the pesto is super fresh, as are the juicy bursts of tomato you get in every forkful.
Ingredients
4 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried marjoram
½ teaspoon black pepper
4 slices mozzarella cheese
½ cup cherry tomatoes, halved
4 tablespoons capers, optional
Fresh basil, for garnish
Pesto Sauce
1 ½ cups fresh basil, lightly packed
1 garlic clove, peeled
2 tablespoons slivered almonds
2 tablespoons chopped fresh parsley
1 tablespoon freshly grated parmesan cheese
¾ teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
1/8 teaspoon black pepper
¼ cup extra-virgin olive oil, or neutral oil
2. BBQ Pulled Pork Sliders
For a classic BBQ favorite, try making some mouth-watering BBQ pulled pork sliders. Slow-cooked to perfection and smothered in tangy BBQ sauce, these sliders are sure to disappear in no time.
BBQ Pulled Pork Sliders by Shawn Williams
BBQ pulled pork sliders made with seasoned, slow-cooked pork shoulder (or pork butt), BBQ sauce, and a simple homemade coleslaw. All held together by your favorite slider buns. The recipe is straightforward to make.
Equipment
- 1 slow cooker or crockpot
Ingredients
Pulled Pork
- 1 pieces 5 pound boneless pork butt or shoulder
- 12 oz 12 ounces Cola or pineapple juice
- 1 tbsp 1 tablespoon paprika
- 1 tbsp 1 tablespoon ground cumin
- 2 tsp 2 teaspoons chili powder
- 2 tsp 2 teaspoons Salt
- 1 tsp 1 teaspoon garlic powder
Sliders
- 12 pcs slider buns or Hawaiian dinner rolls
- 1 Jar sliced dill pickles
- 1-2 cups BBQ sauce I like Sweet Baby Ray’s
Coleslaw
- 2 1/2 cups shredded coleslaw mix
- 3-4 tbsp tablespoons mayonnase
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
Carolina BBQ Sauce (optional)
- 2 cups apple cider vinegar
- 2 tbsp dark brown sugar
- 1 tbsp ketchup
- 1 tsp red pepper flakes
- 1 tsp salt
- pinch cayanne pepper
Instructions
Prep cole slaw:
- combine shredded cabbage, mayonnaise, vinegar, sugar, and salt and pepper in a bowl. Mix until fully incorporated. It can be made a few hours in advance from serving sliders (keep refrigerated until ready to use).
Pork
- Remove pork from the packaging. Pat dry with a paper towel. If the meat contains the fat cap (firm white fatty layer on top), remove with a sharp knife.
Prep & Combine Ingredients
- Combine paprika, cumin, salt, garlic, and chili powder in a small bowl and mix. Rub pork all over with dry rub.
Slow Cooker
- Place in a slow cooker and pour cola or pineapple juice over the pork. Cover and cook on low heat setting for 6-8 hours, or high heat setting for 5-6 hours (until the meat easily pulls apart/shreds with two forks). Shoot for an internal temp of 200°F.
- Remove the whole roast from the slow cooker and place in a large dish or foil pan. Remove the bone and shred it using two forks until in manageable tender chunks.
Add Ingredients
- Add BBQ sauce and a few spoonfuls of juices from the slow cooker and mix. Prepare each slider with pulled pork, 1-2 spoonfuls of coleslaw, and 1-2 dill pickles. Serve pierced with a decorative toothpick.
Carolina BBQ Sauce
- Add all ingredients to a small saucepan and bring to a gentle simmer. Simmer until sugar is dissolved. Let cool, transfer to a jar, and keep in the fridge. I like to serve this on the side as an optional sauce to drizzle on top. can also be used in place of traditional BBQ sauce.
Notes
This recipe can easily make up to 24 small sliders with 5 pounds of pork (depending on how big each one is). I would double the coleslaw if making more than 12 sliders. You can make 12 larger sandwiches with 4-5 pounds.
If your pork tastes bland, add more salt! I often use additional salt after shredding until the shredded pork tastes good without any additional sauces or condiments.
Remove the fat cap: I would recommend using a serrated knife to shave the fat cap off. Pork shoulder contains enough fat to render juicy, tender meat without it. You don’t have to completely remove all fat, but it allows the spices to penetrate the meat.
Large pork: I’ve cooked as large as a 9-pound bone-in pork shoulder for this recipe. This will take around 10-12 hours on low heat to cook. I usually let it cook overnight.
Always shoot for an internal temp of at least 200°F. Pork will be very tender and easily shred at 200°F. Anything less, 145°F for example, will be very tough pork. Low and slow is always preferred over high and fast for optimal tenderness.
3. Grilled Vegetable Skewers
Add a healthy touch to your BBQ spread with some grilled vegetable skewers. Packed with colorful veggies like bell peppers, zucchini, and cherry tomatoes, these skewers are as nutritious as they are delicious.
Grilled Vegetable Skewers
Colorful skewers with red onion, zucchini, and bell peppers, drizzled with balsamic vinegar and garlic herb sauce
Ingredients
For the Vegetable Skewers
- 4 medium red onion
- 4 medium zucchini – sliced
- 2 red bell pepper
- 2 orange bell pepper
- 2 yellow bell pepper
- 2 green bell pepper
- olive oil – for brushing
Balsamic vinegar – for serving
- For the Garlic Herb Sauce
- ⅓ cup olive oil
- 5 cloves garlic – minced
- 3 tablespoon fresh parsley – minced
- 3 tablespoon fresh cilantro – minced
- 1 teaspoon fresh rosemary – minced
- salt – to taste
- freshly ground black pepper – to taste
Instructions
Instructions
- Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.
- Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
- Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
- Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
- Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
- Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!
Notes
- If using wooden skewers, you will need to soak them for at least 15-30 minutes before threading vegetables.
- Get a head start on prep time and chop the vegetables the night before.
- Place “sturdier” vegetables on the ends, such as the red onion.
4. Smoky BBQ Ribs
No BBQ gathering is complete without some smoky BBQ ribs. Whether you prefer baby back ribs or St. Louis-style ribs, be sure to slather them in your favorite BBQ sauce for that irresistible, fall-off-the-bone tenderness.
Whisky Grilled Baby Back Ribs
This recipe features cooking ribs in the oven, then grilling them over high heat for a smoky finish.
Ingredients
- 2 x 2 pound slabs baby back pork ribs
- salt and coarsely ground black pepper to taste
- 1 1/2 tablespoons ground red chile pepper divided
- 2 ¼ tablespoons vegetable oil
- ½ cup minced onion
- 1 ½ cups water
- ½ cup tomato paste
- ½ cup white vinegar
- ½ cup brown sugar
- 2 ½ tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dark molasses
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons whisky
- 1 ¼ teaspoons liquid smoke flavoring
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon coarsely ground black pepper
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Cut each full rack of ribs in half to make 4 half racks. Season with salt and black pepper (more black pepper than salt); sprinkle 1 tablespoon ground chile pepper over meat.
- an overhead shot of baby back ribs on a cutting board marinated with black pepper, salt, and chile pepper
- Wrap each half rack in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes.
- Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir onion in hot oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add molasses, 2 teaspoons salt, garlic powder, whisky, remaining 1/2 tablespoon ground chile pepper, liquid smoke, onion powder, paprika, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat. Simmer uncovered until sauce thickens, about 1 hour and 15 minutes. Remove from heat and set sauce aside.
Preheat an outdoor grill for high heat and lightly oil the grates.
- Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.
- Cook ribs on the preheated grill for 3 to 4 minutes on each side. Brush sauce on ribs while grilling, just before you serve them (adding sauce too early will burn ribs).
5. Grilled Shrimp Tacos
Switch things up with some grilled shrimp tacos at your next BBQ party. Topped with fresh salsa, creamy avocado, and a squeeze of lime, these tacos are a light and refreshing option for seafood lovers.
Grilled Shrimp Tacos by Derek Wolf
Shrimp seasoned with chipotle and onion powder, grilled over hardwood lump charcoal, and served in tortillas
Ingredients
- 1 lb of shrimp deveined
- ½ cup of red cabbage chopped
- ½ cup of white onion diced
- ¼ cup of cilantro chopped
- 1 tbsp of fine sea salt
- 1 tbsp of chipotle powder
- 1 tbsp of onion powder
- 2 limes halved
- Corn tortillas
- Sour cream
- Avocado sliced
Instructions
- In a bowl, add the shrimp, chipotle powder, onion powder, & fine sea salt. Squeeze one half of a lime on top, add a couple pinches of cilantro and mix thoroughly.
- Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling.
- Place shrimp on grill and let cook for 2 minutes per side. Pull off once done.
- When shrimp are done, place corn tortillas on grill for 30 seconds per side to heat up. Tip: Place 2 tortillas on top of each other and place on grill to. This will give you a crunchy outside with a soft inside.
- Layer tacos with tortilla first, shrimp without tails, onions, cilantro, red cabbage, sliced avocado and sour cream if desired. Add lime wedges to the side for more flavor.
- Serve & enjoy!
6. BBQ Bacon-Wrapped Jalapeno Poppers
For a spicy and savoury appetiser, try making some BBQ bacon-wrapped jalapeno poppers. These poppers are filled with a creamy cheese mixture and wrapped in crispy bacon for the perfect combination of flavours.
BBQ Bacon-Wrapped Jalapeño Poppers
Are you hosting a party for the 4th of July, then these Bacon Wrapped Jalapeño Poppers need to be on the menu! It’s pretty easy to come up with the main courses , but what about appetizers? You know, like crispy bacon wrapped, totally delicious grilled jalapeño poppers?
Ingredients
- 8-10 full jalapenos
- 1 bottle of Cowboy Hickory Smoke BBQ Sauce
- 1/2 cup of cream cheese
- 1/2 cup of sharp cheddar cheese
- 8-10 strips of bacon
- 8-10 toothpicks
- Handful of Cowboy Hickory Wood Chunks
Instructions
- Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.
- Place a handful of Hickory Wood Chunks onto fire and let burn for 5 minutes.
- Soak toothpicks in water in order to prevent burning.
- In a bowl, mix the cream cheese and sharp cheddar thoroughly.
- Cut top off jalapenos and scrap out all of the seeds.
- Stuff jalapenos with cheese mixture.
- Wrap a whole piece of bacon around jalapenos and secure with a toothpick.
- Once the grill is mostly white ash coals and medium heat, then place wrapped jalapenos on top.
- Let jalapenos grills for 7 minutes per side or until your level of crispiness for the bacon.
- Pull jalapenos off the grill and brush Cowboy Hickory Smoke BBQ Sauce on top.
- Enjoy and Happy Grilling
7. Grilled Pineapple Dessert
End your BBQ on a sweet note with some grilled pineapple dessert. Simply grill pineapple slices until caramelized and serve them with a scoop of vanilla ice cream for a simple yet delicious treat.
Brazilian Grilled Pineapple by Allrecipes
Grilled pineapple slices are a favorite of mine, which you can add as a side dish for kabobs and steak.
Ingredients
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 pineapple peeled, cored, and cut into 6 wedges
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk brown sugar and cinnamon together in a bowl.
- Brown sugar and cinnamon mixed together in a glass bowl.
- Transfer into a large resealable plastic bag. Add pineapple wedges to the bag; shake well to coat each wedge.
- Pineapple slices in a plastic bag coated in a brown sugar and cinnamon mixture.
- Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.
- Pineapple wedges coated in cinnamon-sugar caramelizing on the grill.
8. Beer Can Chicken
Impress your guests with some juicy and tender beer can chicken. Rubbed with a flavorful spice mix and cooked to perfection on a beer can, this dish is sure to be a hit at your BBQ gathering.
The Chicken Beer Can Recipe
No fancy recipe here, you simply need a good old backyard grill, a grill plate , a Weber Oven plate or my favourite the Weber Beer Can Poultry Roaster. Don't forget a can of beer and the indicated ingredients, then follow our recipe and cooking instructions.
Equipment
- Weber Beer Can Poultry Roaster
Ingredients
- 1 whole chicken remove the giblets,
- pat dry
- half a can of your favourite beer or soda
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp oregano-dried
- 172 tsp Black pepper
- 1 tsp Chille powder
- 1 tbsp Couursely ground pepper
- 2 tbsp tsb Kosher salt
- 1 tsp Paprika sweet
- 2 tbsp Canola Oil
- 1 tbsp Cumin
Instructions
- Preheat the grill to 400 degrees F, or set up your charcoal for indirect cooking.
- Pour your beer or soda into the fluid container of the Weber Beer Can Oven Dish.
Insert the chicken over the centrepiece.
- Add your seasoning of choice (as indicated) or your favourite rub.
- Place chicken and pan on the indirect side of your preheated grill.
- Do not cook over hot burners or coals.
- Close the grill lid and cook the chicken for 1 hour to 1 hour 30 minutes (size & heat dependent).
- Use a thermometer to check the internal cooking temperature to determine when it's ready. (Download our free temperature and cooking time chart). Chicken is done when thigh meat is cooked to 180 degrees F, and the breast meat is 65 degrees F.
- Remove from the grill and rest for 10 minutes before carving.
Notes
9. Smoked BBQ Mac and Cheese
Indulge in some creamy and cheesy BBQ mac and cheese that will have everyone coming back for seconds. Topped with crispy breadcrumbs and a drizzle of BBQ sauce, this dish is the ultimate comfort food for any BBQ party.
Smoked BBQ Mac and Cheese
Smoked mac and cheese is comfort food in a cast iron skillet. This mac and cheese is creamy, rich, and topped with a crisp panko topping. It’s rounded out with the perfect kiss of smoke flavor from being baked in a backyard smoker
Equipment
- 1 Smoker , I highly recommend this pellet grill!
Ingredients
- 1 pound elbow macaroni noodles cooked according to package instructions
- ½ cup butter
- 4 Tablespoons all-purpose flour
- 1 Tablespoon ground mustard powder
- 2 cups half and half
- 4 ounces cream cheese
- 3 cups sharp cheddar cheese
- 1 ½ cups smoked gouda cheese
Breadcrumb Topping
- 1 cup panko bread crumbs
- ¼ cup butter
- 2 Tablespoons Hey Grill Hey Sweet Rub
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil and cook the macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft).
- Preheat. Preheat your smoker to 225 degrees F using a mild hardwood. My favorite is cherry or apple.
- Make a roux. Heat a 12-inch cast iron skillet over medium heat. Melt 1/2 cup of butter and then whisk in the flour until a smooth, thin paste forms. Next, whisk in the mustard powder.
- Finish making the sauce. Carefully pour in the half and half and bring the sauce up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth. Lastly, whisk in the cheddar cheese and gouda cheese and stir until melted.
- Add the noodles. Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.
- Make the breadcrumb topping. Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese.
- Smoke. Place the skillet in the smoker, close the lid, and smoke for 1 hour. You can smoke for up to 2 hours if you want a stronger smoker flavor, but the noodles will take on quite a bit of smoke fairly quickly.
- Enjoy. Remove the smoked mac and cheese from the smoker. Serve it while it is still warm and the cheese is nice and melty!
10. Grilled Peach Salad
And finally, the last of our 10 delicious recipes for your BBQ gathering. For a fresh and summery side dish, try making a grilled peach salad. Grilled peaches paired with arugula, goat cheese, and balsamic glaze create a perfect balance of flavours that will complement any BBQ spread.
Grilled Peach Salad
This salad features grilled peaches atop romaine leaves, complemented by red bell pepper, basil, toasted pine nuts, and crumbled goat cheese, all drizzled with a honey-sherry vinaigrette.
Ingredients
- 3 cups spring mix
- 4 ounces fresh mozzarella cheese torn
- ¼ cup fresh basil rough chop
- ¼ cup bacon crumbled
- ¼ cup red onion thinly sliced *optional*
- 2 Tablespoons pistachios
- 2 peaches cut into wedges
- 1 teaspoon olive oil
White Balsamic Dressing
- ¼ cup olive oil
- ¼ cup white balsamic vinegar
- 2 Tablespoons honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
Instructions
Preheat.
- Preheat your grill to High heat (around 450 degrees F).
Salad Preperation
- Prepare the salad dressing. Combine all ingredients in a glass jar and shake well to combine.
Grill
- Toss the sliced peaches in the olive oil, coating lightly on all sides. Place the oiled peaches directly on your grill grates and grill for 3-4 minutes per side.
Assemble the salad.
- Arrange the salad greens on the bottom and top with the mozzarella, basil, bacon, and onions (optional). Nestle the grilled peaches into the salad and sprinkle with chopped pistachios.
- Add dressing. Shake the salad dressing to ensure it is well mixed and then liberally drizzle it onto the arranged salad immediately before serving.
The Bottom Line -10 delicious recipes for your BBQ gathering
With these top 10 delicious recipes for your BBQ gathering, you’re all set to host a memorable and flavorful event for your family and friends. From savory meats to refreshing sides and desserts, there’s something for everyone to enjoy at your next BBQ party. So fire up the grill, grab your apron, and get ready to impress your guests with these mouth-watering dishes!