Best Smoker Recipes

Delicious Grill and Barbecue Recipes

To grill the meat on a grill or barbecue, cut it into pieces, pickle it, and then place it on a grate over the coals or heating element. If you are cooking on a homemade grill, keep in mind that it will not be easy to roast the meat well, large pieces will stick out on the outside, and the inside will remain raw.

Barbecue pieces of meat should be flat. If you chop the meat into small pieces, such as can be immediately sent to the mouth, they can be strung on a sprig of rosemary or wooden skewers, then they are comfortable, and they look beautiful.

Ideal for barbecue meat chicken, turkey, as well as offal – liver, tongue. If you are going to grill a chicken, cut it in half and cut the joints with a sharp knife. Before grilling a tongue, it must be cooked. Often this is the case with sausages.

Many types of meat will be hard grilled if not pre-marinated. To prepare the marinade, you can use honey, soy sauce, white or red dry wine, wine, and balsamic vinegar, olive oil. If you want exotic, add sake, dried sherry, or pomegranate juice to the marinade. Do not forget the onions, garlic, and herbs (oregano, thyme, paprika, cumin).

Beef, veal, the feathery game is best left in the marinade overnight, poultry meat cannot be pickled at all. If the meat is tender, say lamb, it is enough to discourage it, and then it will not require exposure to the marinade.

Serve meat, barbecue is better with fresh vegetables and herbs. Fruits (apricots, apples, prunes) and vegetables (potatoes, tomatoes, eggplants), grilled with meat, is also a very good and original solution, often allowing to solve the issue with a side dish.

Grilled meat is hearty and tasty. Grilled vegetables and fruits are a real gourmet feast. These dishes have an unusual taste, are easy to prepare, and will decorate the table at your summer picnic.

Fragrant steaks, ribs, vegetables, burgers, fish – your picnic will be better than dinner in a restaurant.

These dishes can be cooked on a special grill or on the grill using the grill. Products need to be turned over periodically for even roasting. Do not forget to lubricate the grill with oil before cooking.

1. Chicken legs in a soy-honey marinade

Ingredients:

• 100 ml of soy sauce;
• 100 ml of balsamic vinegar;
• 3 tablespoons of honey;
• 2 cloves of garlic;
• a few feathers of green onions;
• 500 g chicken legs.

Cooking:

Mix soy sauce, vinegar, honey, chopped garlic, and chopped onion. Pour the marinade over the chicken, stir and leave for a few hours. Put the chicken legs on the grill and fry for 10-15 minutes on each side until golden brown.

2. Pork in the hot marinade

Ingredients:

• 3 tablespoons of olive oil;
• salt – to taste;
• ground black pepper – to taste;
• 1 tablespoon of paprika;
• 1 teaspoon ground ginger;
• 1 teaspoon ground coriander;
• 1 teaspoon ground cumin;
• 2 pork chops on the bone.

Cooking:

Mix the butter and all the spices and rub the pork with this mixture on all sides. Put the chops on the grill and fry for 5-8 minutes on each side until golden brown.

3. Burgers with beef patty

Ingredients:

• 400 g ground beef;
• salt – to taste;
• ground black pepper – to taste;
• 4 buns for burgers;
• 4 thin slices of cheese;
• ketchup – to taste;
• mayonnaise – to taste;
• mustard – to taste;
• 1 large tomato;
• 1 red onion;
• 4 leaves of lettuce.

Cooking:

Add salt and pepper to the mince and mix well. Make four burgers the size of burgers. In the middle of each cutlet make a dimple with your finger so that they do not lose shape when frying.

Grill patties on the grill for about 6 minutes on each side. A couple of minutes before the end of cooking, place a slice of cheese on the patties so that it melts.

Cut the buns in half. Smear the bottom of the ketchup, mayonnaise, and mustard. Put patties, tomato slices, onion rings and lettuce leaves on top. Cover the burgers with other halves of the buns.

4. Chicken Breasts with Vegetables in Foil

Ingredients:

• 4 chicken breast without skin;
• 200 g small tomatoes or cherry tomatoes;
• 2 corncobs;
• 2 cloves of garlic;
• 4 tablespoons of olive oil;
• 2 tablespoons butter;
• salt – to taste;
• ground black pepper – to taste;
• several branches of basil.

Cooking:

Prepare four large sheets of foil. Spread chicken breast, tomato halves, corn kernels, and finely chopped garlic on each of them. Pour over olive oil and place on top of a piece of butter. Season with salt and pepper.

Wrap the foil so that the chicken and vegetables are completely closed. Put the resulting bags on the grill and fry for 20-30 minutes. Decorate the dish with basil leaves.

5. Beefsteak marinated in soy sauce and ketchup

Ingredients:

• 100 ml of soy sauce;
• 2 teaspoons of olive oil;
• 2 teaspoons of ketchup;
• 2 cloves of garlic;
• 1 teaspoon dried oregano;
• ground black pepper – to taste;
• 4 beef steaks.

Cooking:

Mix soy sauce, butter, ketchup, chopped garlic, and spices. Marinate the beef in this mixture for several hours. Put the steaks on the grill and fry for 4-7 minutes on each side: the degree of roasting meat depends on time.

6. Pork ribs marinated in soy sauce, ginger, and mustard

Ingredients:

• 1 medium fresh ginger root;
• 1 large onion;
• 2 tablespoons of barbecue seasoning;
• 150 ml of soy sauce;
• 2 tablespoons mustard;
• salt – to taste;
• ground black pepper – to taste;
• 1 kg of pork ribs.

Cooking:

Chop ginger with a knife and cut the onion into rings. Mix these ingredients with barbecue seasoning, soy sauce, mustard, salt, and pepper.

Marinate the ribs in this mixture for several hours. Then put them on the grill and fry for about 10–15 minutes on each side.

7. Sausages with Bulgarian pepper in foil

Ingredients:

• 8 sausages or sausages;
• 4 bell peppers;
• 2 onions;
• 4 tablespoons of olive oil;
• salt – to taste;
• ground black pepper – to taste.

Cooking:

Grill sausages for about 3 minutes on each side. Prepare four large sheets of foil. On each of them layout two sausages, as well as pepper and onion, cut into thin strips.

Sprinkle with oil and season with spices. Wrap the foil tightly and place the resulting bags on the grill. Cook for another 13–15 minutes.

8. Cheese and Sausage Sandwiches

Ingredients:

• 4 tablespoons butter;
• 8 large slices of bread;
• 4 tablespoons of ketchup or barbecue sauce;
• 80 g of hard cheese;
• 12 slices of sausage.

Cooking:

Oil butter slices of bread. Four of them grease with ketchup or sauce and sprinkle with grated cheese. Top with four slices of sausage and cover with the remaining bread. Grill sandwiches for 2-3 minutes on each side until cheese are melted and bread is browned.

9. Marinated Potatoes

Ingredients:

• 6–8 potatoes;
• 100 ml of water;
• 4 tablespoons of olive oil;
• 1 tablespoon of paprika;
• salt – to taste;
• ground black pepper – to taste;
• 1 clove garlic.

Cooking:

Rinse the potatoes well and cut into slices approximately 1 cm wide. Mix water, oil, spices, and chopped garlic.

Put the potatoes in a marinade, mix and refrigerate for an hour. Grill potatoes for 4–6 minutes on each side until cooked.

10. Corn with butter and herbs

Ingredients:

• several corn cobs;
• a few tablespoons of olive oil;
• 4 tablespoons butter;
• 1 bunch of parsley;
• a few sprigs of fresh thyme;
• a few sprigs of fresh sage;
• salt – to taste.

Cooking:

Coat the corn with olive oil. Grill, often turning, for 15–20 minutes until golden brown spots appear on the cob. Mix oil, chopped herbs and salt and grease the finished corn.

11. Cauliflower steaks

Ingredients:

• salt – to taste;
• 2 teaspoons of turmeric;
• 1 teaspoon ground red pepper;
• 1 teaspoon ground black pepper;
• 1 teaspoon ground cumin;
• 1 teaspoon ground coriander;
• 1 teaspoon ground ginger;
• 1 clove garlic;
• 1 cauliflower head;
• 2 tablespoons of olive oil.

Cooking:

Mix spices and chopped garlic. Cut the cabbage vertically into several identical steaks about 2 cm wide. Brush them with oil and rub on all sides with a mixture of spices.

Put the cauliflower on the grill and fry for 5–8 minutes on each side.

12. Salmon in a lemon-garlic marinade

Ingredients:

• 2 cloves of garlic;
• 2 teaspoons grated lemon zest;
• salt – to taste;
• teaspoon ground black pepper;
• a few sprigs of fresh rosemary;
• 4 salmon fillets.

Cooking:

Mix the chopped garlic, zest, salt, pepper, and finely chopped rosemary. Rub the mixture with the fish and leave for 15 minutes. Put the fillet on the grill and fry on both sides for 3-5 minutes.

13. Salmon in soy honey marinade

Ingredients:

• 80 ml of orange juice;
• 80 ml of soy sauce;
• 80 g of honey;
• a few feathers of green onions;
• 1 teaspoon ground ginger;
• 1 clove garlic;
• 450 g salmon fillet.

Cooking:

Mix the juice, soy sauce, honey, chopped onion, ginger, and chopped garlic. Put the fish in this mixture and refrigerate for 30 minutes. Turn the fillets from time to time. Put the trout on the grill and fry for about 15 minutes, turning over periodically.

14. Whole fish stuffed with lemon, garlic, and parsley

Ingredients:

• 1 whole gutted cleaned fish (trout, mackerel, sea bass, sea bass, etc.) weighing about 900 g;
• 3 tablespoons of olive oil;
• salt – to taste;
• ground black pepper – to taste;
• a few stems of parsley;
• 1 clove garlic;
• 1 lemon.

Cooking:

Lubricate the fish on all sides with oil and rub with salt and pepper. Start it with parsley stalks, chopped garlic, and lemon slices. Grill the fish for about 10 minutes on each side.

15. Tacos with spicy shrimps and cabbage in sour cream sauce

Ingredients:

• 1 teaspoon paprika;
• 1 teaspoon dried oregano;
• 1 teaspoon ground cumin;
• 1 teaspoon ground red pepper;
• salt – to taste;
• 1 clove garlic;
• 900 g peeled shrimp;
• 3 tablespoons of olive oil;
• 250 g sour cream;
• 1 bunch of parsley;
• 1 teaspoon grated lemon zest;
• 2 tablespoons of lemon juice;
• 150 grams of cabbage;
• 150 grams of red cabbage;
• 24 tortillas.

Cooking:

Mix the spices and chopped garlic, sprinkle the shrimp with this mixture and mix well. Put the shrimp on wooden sticks, previously soaked in water for 20 minutes. Oil the shrimps and fry for 3 minutes on each side.

Mix sour cream, chopped parsley, zest, lemon juice, and salt. Season with a mixture of two types of chopped cabbage with half sour cream sauce. On each tortilla layout cabbage, a few shrimp and a little sauce.

Video Shrimp Linguica Skewers:

16. Black Angus Burger

Ingredients:

• 4 things. hamburger buns;
• 8 slices of bacon;
• 600 g ground beef (black Angus, fat content 20%);
• 1/2 pcs white onion, finely chopped;
• 1/2 pcs green paprika, finely chopped;
• 1 tsp spicy salt (with smoke);
• 1 tsp freshly ground pepper;
• 4 tbsp. any good barbecue sauce.

Cooking:

Fry the bacon until crisp on a direct fire, put on a kitchen towel, let dry and cool.

The cooled bacon slices are finely cut into cubes and mix in a bowl with minced meat, onion, and paprika. Season with salt (with smoke) and pepper. To stir thoroughly.

From this mass to form 4 burgers, if possible, of the same shape (2 cm thick). A burger press can be used as an aid.

Fry burgers on direct heat for 2 minutes on each side, to the state of medium frying. Then remove from direct fire and bring to readiness in the zone of indirect heat.

To taste fry grilled burger buns, spread them with barbecue sauce, and make a burger. Burgers are best suited to cabbage salad or a little a rukola.

17. Rack of lamb in orange and pomegranate syrup

Ingredients:

• 2 pcs. lamb rack 500-700 g each weighing;
• Spicy Blend: 3 pcs. clove of garlic, peeled and crushed;
• 1 tbsp. chili powder;
• 2 tsp. sea ​​salt;
• 1 tsp freshly ground black pepper.

Syrup:

• 120 ml of orange juice;
• 4 tbsp. pomegranate juice;
• 2 tbsp. honey;
• 1 tbsp. balsamic vinegar;
• 1/2 tsp sea ​​salt;
• 2 tbsp. olive oil.

Cooking:

Remove the fat from the rack of lamb and carefully clean the ribs. In a small bowl, mix the ingredients of the spicy paste, grease the lamb meat with it and let it stand for 20-30 minutes at room temperature.

Mix syrup ingredients in a small saucepan and let them boil. Then reduce the heat and evaporate the mixture until it becomes about 5 spoons (15-20 minutes). Salt the resulting syrup and remove to cool at room temperature.

Cooking grill for direct average heat (170-230°C).

We clean the grill and prepare the rack of the lamb bone down in the direct middle heat under the lid until the meat becomes pinkish/reddish (weak cooking medium rare, 15-20 minutes), turn it 1-2 times.

If there will be a flame, we shift meat to a zone of indirect heat. As soon as the internal temperature exceeds 50°C, remove the boil from the grill and leave it at room temperature for 5 minutes (the temperature during cooling will increase by 2 degrees), then cut the meat into portions. If necessary, heat the syrup so that it becomes liquid. We pour the lamb meat with syrup and immediately serve hot to the table.

18. Grilled tuna

Tuna is a large fish, reaching 3-4 meters in length, with red meat, resembling beef in taste and texture (in France it is called “Sea veal”). It is prepared in all possible ways – fried, baked, boiled, stewed, dried, smoked. Meat is added to salads, sandwiches, pizza, rolls, sushi, cooked as a separate dish.

Grilled tuna is a delicious and aromatic dish. To make it juicy, the meat is left slightly raw inside (with full frying it becomes dry and tough). Due to the fact that the fillet does not undergo full heat treatment, you need to be especially careful when choosing a product. Fresh fillets should have a dark red uniform color.

Grilled Tuna Recipe. This grilled tuna recipe involves the use of two medium steaks of ocean tuna 2-3 cm thick. To give the tuna a pleasant aroma, a fairly simple bunch of spices is used.

It will require:

• 1 teaspoon fennel;
• 1h spoon of coriander;
• a pinch of black pepper;
• a pinch of sea salt.

In the recipe, it is better to use fresh meat, but if you only have frozen steak available to you, thaw it at room temperature. Cooking according to the recipe is as simple as possible – we grind all the spices and salt in a mortar, we coat the steak with butter, roll the fish pieces in the spices, and set aside for a few minutes while the coals are prepared. Next, grill tuna is placed on the grill and cooked before medium roasting.

The cooking recipe can also include a pickling step. As a marinade, you can use a variety of mixtures of spices, oils, and sauces, here are two options to choose from:

• Soy sauce, olive + sesame oil, honey, orange juice, and 2-3 spices to taste;
• Red wine, garlic, dried herbs, fresh ginger.

Useful Tips

Proper cooking of tuna grill is impossible without following the rules of processing, pickling, roasting, and temperature/time requirements.

To cook the fish as tasty as possible, follow a few helpful tips:

• Steaks are best for grilling, the thickness of the piece should not be more than 3 cm;
• The finished meat is exfoliated from above, and inside remains pink;
• The longer the meat is pickled, the softer and juicier it is, the average pickling time is 0.5-2 hours, pickling is acceptable up to 4 hours;
• Stews should be washed and dried with a paper towel before pickling.
• So that the fish does not stick, grease the grill or the surface of the grill with vegetable oil;
• In order to achieve the original crust, you can grease the steaks with whipped whites and brown them in sesame with coriander and other spices before frying;
• For cooking, it is recommended to use the average temperature – the coals should become “gray”, while the palm brought over the coals should not tolerate heat;
• The frying time of a piece with a thickness of 1.5 cm is 4-6 minutes; with an increase in thickness, the cooking time also increases.

The dish goes well with vegetables, mushrooms, potatoes, rice, lettuce. For sauces, you can add garlic, cream, tomato, pesto, or teriyaki.

Interesting video: Beef Brisket Flat on the Big Green Egg