No Sauce needed Brisket by Joy

A slow cooked beef brisket smoked with a dry rub.

Grilled Corn and Tomato Salad by Monocot

a great salad for those Hot Summer Days

GARLIC AND MINT FLAVOURED PANEER TIKKA by ABRAHAM

Why not get yourself into the kitchen and try making Paneer Tikka of your own? Summer is around, and if you have vegetarians at your next Barbecue party, serve them this masterpiece. Soft and juicy cubes of Paneer is marinated with Vegetables and grilled. You can make this. I took a long route to reach there, but you could make it…

BBQ grilled quail marinated in pomegranate molasses and moroccan spices with a blood orange and tarragon sauce by Nick Pahl

The title should actually read: BBQ grilled quail marinated in pomegranate molasses and moroccan spices with a blood orange and tarragon sauce. Served with grilled chicory wedges and roasted vegetable couscous. Made this combination up on the day…

Gyros by Janis Tester

This is a fantastic recipe

White Veggie Lasagna by Lazaro Cooks

Lasagna, in most of its incarnations, is one of my all time favorite foods. This particular one uses no tomato product, thus it’s white. White sauce pastas are commonly prepared with some variation of a Béchamel Sauce. That’s where my lasagna gets exciting. My white sauce is actually a cauliflower puree.

Grilled Chicken, Chevre on Portabello Mushroom by Jason Freund

I don't know the official title for this, but we used to order this appetizer from Arman's restaurant in Birmingham, AL all the time. That was back in '95, when the original Chef Arman had one of the most popular restaurants in the state. It's still delicious and can actually be the entree for a nice summer meal. Tonight, we…

Who Dat Super Bowl Treats by Friday Delights

Maple Smoked Bacon Wrapped Stuffed Shrimp by Stoven John

Cooked on American Sundancer's Hardwood Pellet-Fired "Stoven" Conversion Attachment for 22.5 in.Weber Kettles. Perfect for a main dish or served just for appetizers.

Old Fashioned Pastrami by Bert Sackman

Pastrami ought to be made with a cut of beef that is covered by a fair amount of external fat. One can trim off the excess fat before the beef is sliced. The beef selected to make pastrami should be able to withstand long cooking; beef loin or sirloin does not make the best pastrami. On the other hand, brisket, chuck roasts and round…

Grilled Whole Salmon Indonesian Style by John Spottiswood

This is an excellent and flavorful way to cook fish that I adapted from the Barbecue Bible. I had a large, whole salmon (not a smaller snapper or pompano as recommended), and was hoping the flavor would be strong enough to impact the Salmon. Boy was I pleasantly surprised! The fish came out delicious and my guests all asked me to…

BBQ Chicken Recipe by Nikola Bojcevski

This is one of my favorite BBQ Chicken recipes. It is simply delicious. You must try it!

Chinese Chicken Salad by Natasha R Wilkins

This wonderful spring salad has become a staple for my family at every family event; from Thanksgiving and Christmas to graduation parties and weddings. It can feed a crowd or can be down sized to fit your family.

BBQ BLACK TIGER SHRIMP by Mr. BBQ

A very nice and spicy Black Tiger Shrimp with an avocado dressing piked on it

BBQ Corn by Lina Saleski

This is one of the popular street vendors food in Indonesia. Sweet, savory, spicy finger linkin' good stuff. Thank goodness for the coconut milk! It will give a kick to your summer BBQ.