Calling all cooks - BBQ recipes wanted...

[Maleficent]

Does anyone know of any BBQ recipes we could try on our new BBQ? Even BBQ recipe websites? I tried googling for some but can't find any good ones. There's gotta be something out there...

Thanks in advance. :)

[Haggisboy]

Go to www.epicurious.com and type in "barbeque" in the search field, or just click this link. (http://www.epicurious.com/recipes/find/results?search=Barbecue&x=0&y=0)

[Maleficent]

Thanks. Some great stuff on that site. :)

[Holster]

moved to food and cooking

[kleph]

Does anyone know of any BBQ recipes we could try on our new BBQ? Even BBQ recipe websites? I tried googling for some but can't find any good ones. There's gotta be something out there...

try using the search function for "BBQ", "Barbecue" and "Barbeque."

one of the best resources out there is steven raichlen's Barbecue Bible website (http://www.barbecuebible.com/).

and just saying "BBQ" leaves it pretty damn wide open. are you needing tips on technique? wood or gas? are you asking about sauces or rubs? meats or chicken? what cuts and size? open grill or utilizing the smoke? a bit more information to go on would help a lot.

feel free to ask for tips, suggestions and whatnot. there are a few of us here who have a bit of expertise on the grill.

[banga]

if it comes to food ask kleph , he is a veritable" mountain" of recipes and cooking hints , all very scrumptious :) "burp"!!

[dwarfthrower]

While sauces, rubs & marinades are all very well. Nothing beats a choice cut of meat slowly grilled to perfection over some hot coals. Unfortunately in Australia, barbecues are too-often dominated by $5.99 "barbecue packs" of cheap, stringy meat bought from supermarkets. No wonder people think they need to dress it up. Talk to a butcher, surprisingly enough those guys really know a lot about meat. They'll be able to give you the best cuts for a specific purpose - in this case, grilling.

Important things to remember:

Get the grill hot before you start cooking.
Then dial back the heat - you want to sear the surface of the meat, not char it.
Use good quality meat, not only will you enjoy it more, you won't need as much of it.
Remember the thumb to fingers test for rare, medium rare, medium & well done. - never cut the meat open to see if it's cooked.
Pork can be pink on the inside, just not glassy. Beef and lamb can be glassy on the inside, fish should be glassy on the inside.
Let the meat stand for a few minutes before serving.