12 Life-Changing BBQ Recipes (2024)

These burgers may look like their beef alternative, but do you see that they have sweet potato fries and beer-caramelized onions inside the bun? We repeat, inside the bun.Get the recipe at Half Baked Harvest.

This lean taco brings the heat with a variety of spices and cools it down with pineapple and avocado. Plus, this is probably the only time it's acceptable to say, "I'm going to put some shrimp on the barbie."1 cup shredded cabbage 2 avocados, diced medium12 (6-inch) corn tortillas 3 (1-inch-thick) slices fresh pineapple, peeled, cored2 lb (32 to 40) large shrimp, peeled, deveined, and tails left on 3 Tbsp olive oil1/4 cup extra-virgin olive oil1/2 cup fresh cilantro leaves, roughly chopped 1-2 Tbsp chopped fresh chiles 1 Tbsp ground cumin 1/3 cup fresh lime juice (from 2 or 3 limes)While grill heats up, combine cabbage and avocado in a large bowl.Place extra-virgin olive oil, cilantro, chiles, cumin, and lime juice in separate small containers.Once grill is ready, grill tortillas 30 seconds per side and pineapple 4 to 5 minutes per side. Set tortillas aside, and cut pineapple into medium-size pieces, then dice. Add pineapple to cabbage mixture. Build a 2-level fire by moving all the coals to one side of the grill. When flames have died down, coals are covered in gray ash, and temperature measured above coals is hot (you can hold your hand 6 inches above grill for only 2 to 3 seconds), you're ready to cook.Thread 6 shrimp onto each skewer. Drizzle shrimp with olive oil and sprinkle generously with salt and pepper, then place on grill directly over coals. Cook until slightly charred and golden brown, about 3 to 4 minutes per side. To check for doneness, cut into shrimp at its thickest point and make sure it is opaque throughout.Slide shrimp off skewers into bowl with cabbage mixture. Add extra-virgin olive oil, cilantro, chiles, cumin, and lime juice; toss. Season to taste and serve with grilled tortillas.Reprinted with permission from The Big-Flavor Grill by Chris Schlesinger and John Willoughby, copyright 2014. Published by Ten Speed Press, a division of Random House LLC.

Take your chicken skewers to the next level with this recipe, which combines flavors from pineapple chunks, sesame oil, and ginger to create a unique, Asian-inspired zing.Get recipe at Apples and Sparkle.

That's all it takes to make this no-knead dough. Add ricotta, bocconcini, and grilled prosciutto, and mamma mia, you've got yourself dinner.Get the recipe at Foodess.

Combining honey and jalapeño may sound counterintuitive, but it makes for a sweet and spicy taste that's finger-lickin' good.Get the recipe at A Bachelor and His Grill.

Blatjang is really just a fancy South African name for chutney, but that doesn't make it any less delicious. These lamb chops are sweet and savory, using molasses for a sticky-sweet taste, then kicking it up a notch with curry powder.Smoky eggplant blatjang 1 medium eggplant, cut into 1-inch-thick planks, lightly coated with olive oil8 (6-oz) lamb chops (loin or rib), 1½ inches thick 3 Tbsp olive oil 3 Tbsp crushed coriander seeds 3 Tbsp molasses 1/3 cup red wine vinegar 1/4 cup fresh cilantro, roughly chopped 1 Tbsp minced fresh ginger 1 Tbsp curry powderBuild a 2-level fire on your grill by moving all the coals to one side of the grill. When flames have died down, coals are covered in gray ash, and temperature measured above coals is hot (you can hold your hand 6 inches above grill for only 2 to 3 seconds), you're ready to cook.Grill eggplant until well browned and moist all the way through, 5 to 6 minutes per side, then remove from grill. Dice medium and put in a large bowl.Rub chops with olive oil, coat in coriander seeds, sprinkle generously with salt and pepper, and place on grill directly over coals. Sear well, about 3 minutes per side. Move chops to cooler side of grill and cook, turning once, until desired doneness (about 4 minutes total for medium-rare). To check for doneness, make a small cut into the thickest part of a chop and peek inside; it should be slightly less done than you like it, since it will continue to cook after it's removed from the grill. Remove chops from grill, cover loosely with foil, and let rest 5 min­utes before serving.Add all other prepped ingredients to eggplant and toss furiously. Top each chop with a tablespoon or 2 of blatjang and serve.Reprinted with permission from The Big-Flavor Grill by Chris Schlesinger and John Willoughby, copyright 2014. Published by Ten Speed Press, a division of Random House LLC.

If you haven't jumped onto the kale bandwagon yet, it's high time. This hearty salad combines the crunchy grilled green with sweet golden beets and even sweeter figs for the perfect summer salad. Get the recipe at Five and Spice.

Skip the bun and try a peach instead. With a tangy balsamic glaze, creamy buffalo mozzarella, salty smoked ham, and a savory beef patty, this is among the most unique burgers we've ever seen. Get the recipe at p*rnburger.

Vegetarians can most certainly enjoy a barbecue—but they're not the only ones who will love these tacos. Pro-tip: Make extra avocado cream to serve with tortilla chips. Get the recipe at Love and Lemons.

Make watermelon into your new favorite side dish by sealing in the sweetness on the grill and complementing it with goat cheese and balsamic vinegar. The best part? Serving this salad in a watermelon "bowl" means there are no dishes to do.Get the recipe at Craftberry Bush.