Gert Van as writes:


We all like to think that we invented barbecue. The truth, however, is that different cultures in different countries throughout the world have their own homegrown styles of barbecue grill, some of which go back thousands of years. Any fan of barbecued meat that avoids these other styles is missing out on learning some new techniques and eating some great food. This article will give you a brief, whirlwind tour of different barbecue traditions and techniques across the globe.

To appreciate other styles of barbecued grill, we’ll have to leave behind some comfortable American notions about barbecue. When we think of barbecue, we think of pork and beef cooked low and slow over indirect heat for some truly fine tender and juicy meat slathered in a sweet and spicy tomato-based sauce. Barbecue grill in other cultures, however, cook lots of other meat in addition to beef and pork, and use their own native spices and sauces. And while we see an important difference between grilling and barbecuing indeed, may even come to blows over it after a few beers in a Texas roadhouse, few other cultures make such a distinction. So for this article, we’ll have included grilling as part of barbecue.

European countries have had their own types of barbecue grill for centuries. Before refrigeration, smoking was one of the standard ways to preserve meat for the winter. Europeans smoke just about any animal that walks, swims, or flies. Central and Eastern European countries are famous for their sausages smoked over oak or hickory wood. Ireland smoked meat over peat instead of a charcoal or wood grill, creating a distinctive flavor in the process, and the Irish make a mean smoked potato. France, Italy, Greece, and other Mediterranean countries have a tradition of meat delicately seasoned with persillade (garlic and parsley), brushed with olive oil to seal in the juices, and smoked over grapevine wood.

The Asian barbecue tradition evolved completely separately from western barbecue grill over thousands of years. The kamado cooker burns lump charcoal, and is tightly sealed to keep in moisture, the ceramic cooker walls radiate the low, indirect heat all around the meat for hours. Southern China serves Char Sui, pork marinated in soy sauce and honey and grilled in long narrow strips. Korea sports Bulgogi, thinly sliced beef, pork, or chicken marinated in soy sauce, sesame oil, garlic, and chili pepper, and is grilled right at the table. Japanese barbecue is marinated in soy-based sauces such as their famous Teriyaki, and sport some of the world’s finest techniques for barbecuing seafood and vegetables. They even barbecue fried noodles, known as Yakisoba. The southeast Asian countries such as Thailand and Vietnam boast the world famous Satay, meat skewered on bamboo, BBQ grilled over charcoal, and marinated and basted with a thick, gooey curry-peanut sauce.

There are many other barbecuing traditions across the globe that merits at least a brief mention. In the Middle East, the world-famous Persian grill kebab is deeply entrenched with many regional variations. In South Asia, the Indian Tandoori barbecuing grill tradition marinates chicken and lamb in yogurt and spices, then cooks it in a charcoal-fired clay oven. In the Pacific Island style of pit-smoking, of which Hawaiian Kalua is perhaps the most famous, salted pork is laid in an earthen pit lined with banana or Ti plant leaves and filled with hot stones, then covered in more leaves and burlap, then reburied to steam all day. Lechon barbeque from the Caribbean and Philippines roasts a slowly turning pig on a spit over charcoal.

Thanks to the glories of the internet, exotic new barbecue recipes, cooking instructions, and even barbecue equipment from around the world can be found within seconds from our homes and offices. Any barbecuer worth his salt can learn a new trick or two from the different cooking and seasoning styles of other cultures, and would do well to take advantage of this vast and ancient resource.

Barbecue Smoker Recipe Man writes:


A good barbecue isn’t easy and there’s no substitute for experience but we’ve all got to start somewhere so if you’re a BBQ novice then read on.

Below are plenty of fantastic barbecue tips and menu ideas for the grill so if any ladies out there have read my article entitled “Modern Man And The Barbecue Grill” you’ll already be on the road to converting your man from the fire pits to the BBQ King with some easy BBQ recipes.

I’ve already spoken about the patience that’s required when it comes to lighting the grill and the need to heat up the coals and eliminate the flames. Remember, “coals are hot, flames are not!” and we’re on the road to a successful BBQ cookout. This same rule applies to gas grills as well as charcoal, gas grills may be more or less instant but it’s still important to ensure that the lava rocks are fully warmed through and this usually takes about 15 minutes. Charcoal of course will be more like 45 minutes before it’s ready to cook on.

So what’s the next step? The best tip I can give is to take time to plan the menu, think carefully about what you’re going to cook.

But isn’t it easier just to do burgers and sausages? No! In fact burgers and sausages are quite difficult for to reasons:-

1. Relatively speaking they’re high in fat compared with other foods. Now I know we need fat to drip onto the coals to create the smoke to give the flavor but too much fat and the BBQ will flare up – a sure fire way to cook up a burnt offering.

2. They’re made from ground beef and that means they must be cooked through. Food poisoning is generally caused by the bacterium e-coli that grows on the surface of the meat. Cook the outside of a steak and you can safely eat the inside raw but think about a burger, with ground meat, the meat that’s on the inside has also been on the outside.

So if you’re not yet convinced about your man’s BBQ capabilities choose a meat that doesn’t need to be cooked through to be safe. Try barbecue beef, barbeque lamb or BBQ fish.

Back to the “coals are hot, flames are not” theme it’s important to light up the grill on its highest position away from the coals. This means that the meat will be cooked slowly therefore giving you the best guarantee that it will be cooked through and should there be a “flare up” you are as well protected as you can be from burning. Of course if it’s going too slow, lower the grill step by step until you get the sizzle, in other words start gently and slowly work up the heat.

Finally to make for a really flavorful cookout, why not try a marinade? Marinades not only add flavor they also tenderize and all that’s needed is a little thinking ahead for preparation time. There’s a good few websites out there offering free barbecue recipes so it’s easy to find different menu ideas.

Jaden Santon writes:


So you’re thinking of having a barbecue session with your family and friends this coming weekend.  With that plan, you probably are looking for some barbecue pits recipes that you can prepare for that coming event.  The question is where you can find the barbecue pits recipes that will meet your meticulous taste?  Well, there’s no need to worry about that.  Finding the best recipes for your barbecue session can easily be done in just a matter of clicks.  The main secret is “online barbecue recipe sites”.

So the keyword is given.  I bet you are now excited to find the best barbecue pits recipes of your life, and you are ready enough for that cyberspace challenge.  Well, before you go and invest time on researching recipes anywhere online, I would like you to know that you’ve got one of the right pages.  Yes, I have actually stressed below some of the delicious barbecue pits recipes you can consider for that barbecue session of yours.  If you are serious with your plan, then read on.  It’s worth reading after all knowing that you’ll get what you really want. 

So here are the barbecue pits recipes you’ll love to prepare:

Tejas Blue Ribbon Brisket

Heard the name Tejas?  Or, are you familiar with Tejas Meat Rub?  Well, you’ll need that item here.  To begin, season an untrimmed brisket with the Tejas Meat Rub liberally after spraying it with butter flavored PAM.  You can also use a mustard or Worcestershire sauce in place of the PAM.  Then, wrap the brisket in foil and leave it in the fridge overnight.  Allow it to reach a room temperature while filling water reservoir in your barbecue smoker.  Bring the temperature up to 200 degrees Fahrenheit.  Once cooked, remove the foil and place the brisket with the fat side down on far end of the smoker.  Just make sure that you placed it away from the firebox.  Wait for four hours and remove the brisket and warp it again tightly with the foil.  End the barbecuing with the brisket foiled.  Make sure to cook it until the strands of meat can be twisted on the flat easily with fork.

Grilled Chicken

So you’re thinking of preparing a barbecue chicken. Well, you can prepare it grilled.  How?  Just halve the chicken and sprinkle with freshly squeezed lemon juice.  Then, season it with salt, black pepper, paprika and garlic.   Prepare the grill by raising the fire grate in the firebox to the grilling position.  You can use a mesquite charcoal as a fuel source.  Watch out for the whitening of the coals.   Once the coals are white, put the chicken on the firebox grill for five to seven minutes, per side.  Avoid over cooking.

So that’s it!  There are a lot other barbecue pits recipes out there that you can prepare for your barbecue time.  If you want to find more barbecue pits recipes, then go and do the challenge online.

So you’re thinking of having a barbecue session with your family and friends this coming weekend.  With that plan, you probably are looking for some barbecue pits recipes that you can prepare for that coming event.  The question is where you can find the barbecue pits recipes that will meet your meticulous taste?  Well, there’s no need to worry about that.  Finding the best recipes for your barbecue session can easily be done in just a matter of clicks.  The main secret is “online barbecue recipe sites”.

So the keyword is given.  I bet you are now excited to find the best barbecue pits recipes of your life, and you are ready enough for that cyberspace challenge.  Well, before you go and invest time on researching recipes anywhere online, I would like you to know that you’ve got one of the right pages.  Yes, I have actually stressed below some of the delicious barbecue pits recipes you can consider for that barbecue session of yours.  If you are serious with your plan, then read on.  It’s worth reading after all knowing that you’ll get what you really want. 

So here are the barbecue pits recipes you’ll love to prepare:

Tejas Blue Ribbon Brisket

Heard the name Tejas?  Or, are you familiar with Tejas Meat Rub?  Well, you’ll need that item here.  To begin, season an untrimmed brisket with the Tejas Meat Rub liberally after spraying it with butter flavored PAM.  You can also use a mustard or Worcestershire sauce in place of the PAM.  Then, wrap the brisket in foil and leave it in the fridge overnight.  Allow it to reach a room temperature while filling water reservoir in your barbecue smoker.  Bring the temperature up to 200 degrees Fahrenheit.  Once cooked, remove the foil and place the brisket with the fat side down on far end of the smoker.  Just make sure that you placed it away from the firebox.  Wait for four hours and remove the brisket and warp it again tightly with the foil.  End the barbecuing with the brisket foiled.  Make sure to cook it until the strands of meat can be twisted on the flat easily with fork.

Grilled Chicken

So you’re thinking of preparing a barbecue chicken. Well, you can prepare it grilled.  How?  Just halve the chicken and sprinkle with freshly squeezed lemon juice.  Then, season it with salt, black pepper, paprika and garlic.   Prepare the grill by raising the fire grate in the firebox to the grilling position.  You can use a mesquite charcoal as a fuel source.  Watch out for the whitening of the coals.   Once the coals are white, put the chicken on the firebox grill for five to seven minutes, per side.  Avoid over cooking.

So that’s it!  There are a lot other barbecue pits recipes out there that you can prepare for your barbecue time.  If you want to find more barbecue pits recipes, then go and do the challenge online.

Barbecue Smoker Recipe Man writes:


I went into my local garden centre recently to find that the whole place have been completely re-vamped and a massive area dedicated to barbecues and smokers. What did this tell me?……..Two things:-

1.Barbecue grills and outdoor smokers continue to become more popular recreational equipment.

2.There’s money to be made!

Let’s face it; the smartest “in your face” displays have got to be for the products that carry the biggest margins, right? Having spoken to the manager I think maybe it’s the accessories where a killing can be made but whatever the case, you can quite easily spend a serious amount of cash on a new barbecue grill and that will be completely wasted money if you buy the wrong thing.

Consider the situation twenty odd years ago before modern manufacturing techniques, globalization and low cost country sourcing, the situation was even worse for someone with no income and lots of leisure time (you guessed it, I was a student!). CD’s had just appeared on the music shelves (a big drain on cash compared to vinyl), I don’t think the word download was in our vocabulary and certainly the thought of getting free barbecue recipes off the internet could be nothing more than a dream.

I was doing what students do best – having one long party! But the opportunity to have a barbecue party was nil because we simply couldn’t afford to buy a barbecue, and to a confirmed outdoor cooking enthusiast. It was at this point that I decided to build my homemade brick barbecue out of 16 second hand bricks and two cake cooling trays.

Not only is this a great low cost introduction to charcoal barbecue grills it’s also a wonderfully portable system too. Simply lay 8 bricks on the ground in two rows of four to make a square. On two sides place 2 bricks (on their sides) and place another 2 bricks on top so that in cross section you’ve now got a U shape. Throw the charcoal on the brick base a span two cake cooling grids across the top and there you have it.

The cake cooling trays are really cheap in the supermarket and (as a true student has to) the bricks were acquired one night from a local housing development. So with the barbecue complete, how did I get hold of some good free BBQ recipes?

Well that’s where it all started to fall apart and a process of enthusiastic trial and error began. I’m pleased to say that those early formative years have paid off handsomely; all my friends still love my outdoor cooking and so much so that BBQ smoker recipes.com was born to document mine and my friends’ tasty creations.

If you do give the low cost barbecue a try, notice how the bricks heat up and create an “all round” heat. Not only is it cheap, it’s actually very effective too! I now have a ceramic barbecue at home and yes, it did cost more than $1, and this takes the heat retention to the ultimate. If you get hooked on outdoor cooking after trying my low cost grill then maybe it’s time to start saving?

Barbecue Smoker Recipe Man writes:


I’m never more delighted than when I get invited to a barbecue cookout at a friends house, not only because it’s the way of cooking that I prefer but also because it’s a great opportunity to have a chin wag and a glass of “pop” with folks that I maybe only get to see once or twice a year.

I’m really fortunate to be part of a great bunch of lads, one group from my school days and another set from university and everyone gets on really well together. We all live in different areas of the country so it’s difficult to keep the contact and a barbecue cookout in the summer sure helps. It keeps all the kids outdoors as well which saves on the clearing up!

Friends for over twenty years, barbecue parties every summer yet still no one can cook a decent grill. I’m delighted to attend but as I turn up my eyes suddenly dilate with horror seeing chicken wings dowsed in flames and worst of all, one of my friends expecting me to eat them!

It’s probably no wonder that as soon as I turn up I wrestle the tongs off him and get the whole food rack far away from the grill for a good 15 minutes and let everything settle down.

The flames appear because the coals are not ready, fat starts to drip and up it goes! The more flames, the more fat and the more fat, the more flames. Food black on the outside, raw on the inside. Have you been there? Well here are my recommendations so that you never have to go there again.

Whether it’s a charcoal or gas barbecue grill it’s all about patience and the preparation of the coals. In a gas grill, the flames heat up the lava bricks and it’s the bricks that radiate the heat to cook the food so the simple tips for gas:-

1. Give it time and gas on full whack to get the coals up to temperature.

2. When the coals are hot and you’re ready to cook, turn the gas down just to maintain the temperature in the coals and keep them well away from the food.

Despite me saying be patient, gas is still wonderfully quick and convenient to have a barbecue but never should it be instant. Anyway, why hurry?

For charcoal barbecue grills there’s a certain knack to preparing the fire:-

1. Pile up the charcoal to get it all burning at the same pace

2. Coals are ready when they are white (not black)

3. Before cooking, spread the coals out and don’t worry, they will still give off heat.

4. Start off with the food rack on its maximum height and bring it down gradually.

5. If you’re cooking on a kettle, remember to reduce the aperture of the bottom draft.

Not only does it take patience to get the perfect BBQ but it also takes time and experience – some of my friends clearly haven’t mastered it after 20 years! So please don’t give up, it really is worth the effort when you get it right.

One final tip whilst you’re in training – put your food in a barbecue basket. If you do get some flames you can lift large quantities of food simultaneously off the grill without too much hassle.

So now you have the barbecue smoker recipes for success enjoy your BBQ this summer!

Barbecue Smoker Recipe Man writes:


Clay vessels have been used by humans to cook food for many thousands of years. Clay cooking pots have been found in every part of the world and some of the earliest dated by Archaeologists to be over 3000 years old have been found in China. All over the globe the elementary clay cooking vessel has evolved in many different ways, the tandoor for example in India and in Japan, the Mushikamado; a device designed to steam rice for ceremonial occasions. It is believed that it is this circular clay cooking vessel that is the origin of the modern Kamado with space age ceramic materials having taken over from clay.

The Mushikamado was typical of southern Japan and took the shape of a round clay pot with a removable domed clay lid. Further innovations for the basic clay pot included a damper and draft door for easy temperature control and it was charcoal fired as opposed to wood. Americans first started to take an interest in it after the World War II but it wasn’t until the 1960′s when Richard Johnson patented his improved ceramic design that the commercial potential of the Mushikamado was fully exploited. The name Kamado name was also trade marked by Johnson but the word has become a somewhat generic term for this style of ceramic barbecue.

Modern Kamado style ceramic barbecues are made of high fire ceramics and some such as the Big Green Egg use space age ceramics for heat retention performance and resistance from cracking during exposure to the elements. In addition, the original paint has now been replaced by a high gloss ceramic glaze.

Kamado grills are lump wood charcoal burners however there are some modern examples of electric and gas fired versions. Just as one of the claims of the ceramic construction is that there is no flavour contamination such as a metallic taste to the cooked food, lump wood charcoal is the preferred choice for modern kamado because of the lack of additives typical of briquettes. Interestingly lump wood charcoal can be manufactured in an environmentally sustainable manner using the technique of coppicing but be careful on this point, not all charcoal is manufactured in this way.

Manufacturers of the kamado style ceramic cookers claim that they are extremely versatile in that one can do a pizza (on a pizza stone) or even bake bread as well as the usual grilling and smoking. This is by virtue of the excellent heat retention properties of the ceramic shell that mean temperatures of up to 750°F can be achieved.

Manufacturers of kamado barbecues claim that they are extremely versatile and forgiving; I have to say that I’ve yet to try one but it’s certainly sparked an interest and I’m going to have to buy one. The manufacturers claim that smoking can be done in a much shorter time frame without constant tending of the fire and that’s a plus for me but because of this it may not be possible to use regular outdoor smoker recipes. From what I’ve found out so far most kamado’s are supplied with an instruction booklet and a selection of free barbecue recipes. The only drawback I have found so far is the price – they’re not cheap but if they’re that good, maybe we don’t need to be too concerned?

Barbecue Smoker Recipe Man writes:


BBQ salads are the easy accompaniment to an outdoor cookout and do work really well but sometimes I like my barbecue menu ideas to be a little different. In fact, not just different, something that can become a bit of a talking point too.

My inspiration comes from cooking corn cobs. When doing them on the barbecue grill it’s important to soak the husks for a good 30 minutes in water so that when heat is applied the leaves steam and cook the kernels. Having tried the corn over charcoal idea a couple of times, sparks of inspiration started to fly in all directions as I thought about how we might steam other vegetables on the outdoor barbecue grill. No sooner had I tried the base concept and the menu ideas came thick and fast.

Essentially were going to steam the vegetables in foil packs and the real beauty of cooking this way is that you can put the foil packs on the grill while the charcoal is still settling down and because of the foil protection there’s no chance to burn the food. By the time the vegetables are cooked, the charcoal is ready for the meat, do the remainder of the cookout and while the meat is resting for five minutes simply slap the foil parcels back on to warm through.

Let’s take carrots as an example. Take a rectangular piece of foil, chop the carrots finely and place them in one half of the foil rectangle. Season with salt and pepper and fold the foil over and “scrunch” the sides together just leaving a hole at one point where we can add water. Pour in half a cup full of water and make the final scrunch to seal the package. Slap it on the grill and 15 minutes later you’ve got beautifully delicious steamed carrots. A knob of butter and “Bob’s your uncle!”

The same logic can be applied to many vegetables so why not experiment? The only thing to remember is to slice the vegetables thinly so that there’s a good surface area for the steam to work on.

For an easy variation on the theme, rather than water, why not try a little dry white wine? It adds and certain “je ne sais quoi” to the recipes and sure makes for some interesting questions when your guests see you filling foil parcels from a wine bottle. They really know that they’re in for a treat!

Alternatively how about potatoes? Again, slice them thinly, place them on one half of the foil and season, now add a tablespoon of crème fraiche and start the scrunching. Finish off by pouring a good lug of white wine before sealing the parcel and then it’s onto the barbecue grill. You’ll need to be a little more careful with this barbeque menu idea because too much heat can burn the cream so be a little gentler with the cooking and go for about 30 minutes cooking time.

One last tip – it’s also great to make individual packages so that everyone can rip into their own parcel and enjoy. It also makes it easy because all we have to do as the chef is throw a foil parcel onto each plate – how’s that for presentation? Healthy and tasty outdoor barbecue recipes

Barbecue Smoker Recipe Man writes:


The technique of indirect cooking is essentially a slow roasting process which guarantees a tender result. When you think about it it’s pretty logical. The definition of indirect cooking is where the heat is not directly applied to the turkey as opposed to a grill where the turkey is seared directly over the charcoal barbecue grill.

In my house it’s always down to me to cook the turkey for Thanksgiving or Christmas and every year I read a bucket load of recipe books and everyone says something different. My biggest complaint is that most of the voices of authority for traditional cooking out there always overdo it and the ****** is dry however there is a way to keep the turkey moist and this is why I go for indirect cooking on a barbecue smoker. If a direct barbecue grill is however your thing then you’ll be better going for turkey grill recipes and choose some sliced ******.

Don’t be tempted to go overboard looking for additional flavourings, the smoker will impart all the flavour you need so there’s not much more to add than the basic seasoning, the real challenge is to keep the turkey moist through the cooking process. If you, go for a relatively small bird around 9 – 12 lbs (5 or 6kg) you’ll make life easier for yourself, after that, try my two tips:-

Melt 100g / 4 oz of butter in a pot and add a tablespoon of oil – this baste will give all the flavour of the butter without burning it. In addition I like to part the skin from the flesh by gently sliding my hand up from the neck and smear some butter up there but if you do fancy trying this, do be gentle so that you don’t break the skin.

The second technique I use is to inject the turkey with the butter / oil mix. Use a meat injector (essentially a syringe with a metal capillary attached – as opposed to a needle), gently **** up the butter oil mix and then inject it carefully into the ******. Then it’s just a matter of seasoning with salt and pepper and basting and then place ****** side up on the BBQ smoker.

You may be able to get away with a large kettle barbecue but essentially an offset smoker or a kamado barbecue such as a Big Green Egg is ideal. After that is just medium coals and indirect heat @ 225°F or 110°C, a drip tray in the bottom with a couple of tablespoons of water and you’re well on the way. It may be necessary to use foil to shield the sides but that really depends on your barbecue. Just cover and baste every 30 minutes or so with the butter / oil mix and 3½ hours later you should have the perfect Thanksgiving barbecue turkey.

The best test for me is not how long it’s been cooked but a skewer test for clear running juice in the ****** and legs or a thermometer and look for an internal temperature of 165 °F. If it’s not quite ready just give it another 30 minutes and a baste and try again.

Barbecue Smoker Recipe Man writes:


It amazes me how many great chefs can cook fantastic dishes yet fail to be able to write recipes in a clear and concise way that makes for easy reading and understanding. Many could do with working in manufacturing industry for a number of weeks and learn the skill involved in preparing a bill of materials for a product because in this way they would get to understand how certain ingredients can be grouped together to make a “sub assembly” before the preparation into the final assembly.

Some top chefs have mastered this of course and they truly produce excellent food, freshly prepared and in a short space of time. It simply boils down to storing the food in it’s sub assembly state until you’re ready to serve then throw everything together and give it a blast.

I’m a barbecue and smoker enthusiast and I love to experiment with different marinades, rubs and mops as well as making some really tasty accompaniments for my BBQ parties. It wasn’t until last year that a friend suggest I should “bottle” my knowledge and share it but my confidence wasn’t too great because first of all I’m not a professional chef and second I’ve never written a recipe.

I guess everybody has to start somewhere and when I thought about my day job it in manufacturing and also how some recipes really annoy me I found the way forward. All it took then was to think about how I prepared the meal and write it down.

One thing that really frustrates me is when there’s no clear information about how long the recipe is going to take, admittedly it’s not that important for barbecue recipes because the BBQ cooking is part of the fun and if you’re into smoking most people already know the rule of thumb that it take a minimum of 60 minutes per pound of meat and a thermometer to measure the internal temperature of the food. What’s really annoying is when you get half way through a recipe and then see the words “put the mix to one side and marinate overnight”.

So aside from ensuring that the method clearly states how to put the ingredients together in a manner that ensures the final assembly is as easy as possible, it’s essential to state clearly in the opening summary whether that are any time constraints with the recipe. For another example just a quick note at the top of the page to state preparation time and cooking time will work wonders.

There is a protocol when writing ingredients that the largest constituents go first running down to the inevitable pinch of salt and pepper at the bottom. For me it doesn’t make sense because I like to see the ingredients together that get mixed together. For example if we’re doing a rub then I would prefer to see all the rub ingredients listed separately, this way it’s clear to read and I don’t forget anything. That’s my way, you may have yours but if together it brings more great recipes to the internet then hopefully we’re onto a winner.

Jaden Santon writes:


Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak?  If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:

o 2 lbs large raw and fresh shrimp, peeled

o 1 cup olive oil

o 1/4 cup lemon juice

o 1/2 cup onion, finely chopped

o 3 shallots, fine chopped

o 2 garlic cloves, minced

o 1/4 cup parsley, finely minced

Directions for cooking:

Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons. 

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak?  If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:

o 2 lbs large raw and fresh shrimp, peeled

o 1 cup olive oil

o 1/4 cup lemon juice

o 1/2 cup onion, finely chopped

o 3 shallots, fine chopped

o 2 garlic cloves, minced

o 1/4 cup parsley, finely minced

Directions for cooking:

Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons. 

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.