11 favorite barbecue recipes. Or what to prepare for a barbecue?

Every year we all look forward to summer. For the first summer swimming, sunbathing and especially the first grilling, full of good food and, of course, drinks.

Whether we enjoy a grilled knee or chicken , or just the grilled vegetables themselves, it’s always a great gastronomic experience and to top it all with the smell of home.

Try these 11 best barbecue recipes that will make you shine like a masterchef!

Grilled ribs

Can you smell the grilled ribs yet? No? So quickly go load them up and then grill them, because the result is simply delicious.

Ingredients

• 2 kg of ribs
• salt

Marinade ingredients

• 16 tablespoons of oil
• 10 spoons of soy sauce
• 10 spoons of honey
• 3 spoons of tomato puree
• a pinch of ginger
• 4 spoons of chili

Method

• Wash and dry the pork ribs thoroughly and then salt them sufficiently.
• In a bowl, mix the oil together with the soy sauce, tomato puree and honey.
• Then add ground ginger, chilli, salt and pepper to taste. (You can combine the spices according to your preferences)
• Put the ribs in the finished marinade and let it sit (preferably overnight).
• Loaded and aged ribs are ready for grilling. Bake until golden, basting the marinade frequently and turning.
• Grilled ribs are best served with fresh bread or a baguette.

Grilled vegetables with honey sauce

Even vegetarians have the right to grill. Roasted vegetables are also great as a side dish to grilled meat.

Ingredients

• 1 piece of zucchini
• 2 corns
• salt
• 2 peppers
• small pineapple
• Red or white onion

Ingredients for honey sauce

• 80 ml of broth
• 2 spoons of soy sauce
• 1 wine vinegar
• 1 teaspoon of olive oil
• 1 teaspoon cornstarch
• 3 spoons of honey
• 1 spoonful of griotka

Method

• First, prepare the honey sauce by pouring the broth, soy sauce, vinegar, and oil into a small pot and boiling it together.
• Subsequently, you thicken the sauce with starch, which you mix in a small amount of water, and boil it briefly to thicken it a little more.
• Finally, season with honey and griotka.
• Clean the zucchini and corn. Cut into thicker rounds.
• Wash the pepper and pineapple and cut them into larger cubes.
• Thread the vegetables and pineapple alternately on the skewers like a skewer.
• Grill the skewers for about 10 minutes and pour the prepared honey sauce over them when serving.

Grilled Camembert

Ingredients

• Ermine (preferably cream for spread)
• Olive oil
• Grilling spices

Method

• First cut the ermine crosswise and season both halves a little from the inside.
• Fold the ermine back and drizzle a little olive oil all over it.
• Finally, season the outside and wrap in aluminum foil.
• Place the prepared foil pockets on a hot grill and roast for approx. 10-15 minutes until it is completely soft.
• You can serve ready-made ermine, for example, with grilled vegetables from the previous recipe or with fresh bread.

Grilled chicken

Everyone, especially children, loves grilled chicken. Grill your family or friends chicken that everyone will want to add.

Ingredients

• Chicken (thighs, wings, breasts…)
• 2 spoons of ketchup
• 2 spoons of soy sauce
• 2 tablespoons of cane sugar
• 2 tablespoons of rice vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon of sesame oil
• 3 cloves of garlic
• 1.5 tablespoons of ground ginger
• Olive oil for grills

Method

• In a medium bowl, whisk ketchup with soy sauce, granulated sugar, rice vinegar, Worcestershire sauce, sesame oil, crushed garlic and ginger.
• Season with a little salt and pepper. Remove 1/2 cup of marinade and set aside.
• Put the cleaned meat in the remaining marinade and let it marinate in the fridge for at least 2 hours. But preferably 8 hours.
• The marinated meat is ready for the grill. While grilling, turn the meat over and brush with the marinade you set aside.
• Serve with grilled vegetables or baked goods or whatever you like.

Grilled trout

For grilled fish lovers, we have this amazing and quick herbed trout recipe. The ingredients are for 1 piece of fish.

Ingredients

• 1 gutted and cleaned trout
• 1 slice of butter
• 3 sprigs of rosemary
• 2 sprigs of fresh thyme
• 2-3 slices of organic lemon
• Salt
• Olive oil for greasing

Method

• First, salt the trout inside and out. Put a slice of butter, rosemary, thyme and lemon slices inside.
• Finally, rub the fish with olive oil and you can grill it.
• Grill for approx. 8-10 minutes on each side and turn carefully so that the butter does not run out. (Turn your back down)
• Serve the finished trout with pastries or anything you like.

Grilled knee

For lovers of greasier and fattier delicacies, we have a recipe and procedure for grilling a pork knee. Try it out!

Ingredients

• 2 pieces of front pork knee
• Meat broth
• Lard
• 1 onion
• 2 bay leaves
• 4 balls of allspice
• 10 whole pepper balls
• Rubbing oil

Marinade ingredients

• 1 red onion
• 2 spoons of soy sauce
• 1 tablespoon full-fat mustard
• 5 cloves of garlic (you can add more to taste)

Method

• First, clean the knees and cut grids on the skin.
• Melt the lard in a large pot and quickly fry the knees in it until pink on all sides.
• Then pour the meat stock, add the whole onion, spices, pepper and salt.
• Cover the pot and simmer gently for 1-1.5 hours. Then remove and let drain.
• Prepare the marinade by coarsely chopping the onion and garlic. Pour in oil, add mustard and soy sauce and mix everything afterwards.
• You put the drained knees in the marinade, coat them all over and let them sit in the fridge overnight.
• Marinated knees are ready for grilling. Wrap the individual pieces in aluminum foil, which needs to be oiled. Bake on a hot grill for about 15-20 minutes on each side, turning occasionally.
• Unwrap the baked knees from the aluminum foil and bake until golden brown if desired.
• Serve grilled knees with horseradish sauce, mustard and bread.

Grilled pineapple with cinnamon

Do you have a pineapple at home and the grill hasn’t cooled down yet? Grill it as a sweet spot after those meat feasts.

Ingredients

• 1 ripe fresh pineapple
• Cane sugar
• A pinch of lime zest
• A pinch of cinnamon
• A pinch of ground cloves
• 150g butter (melted)

Method

• First, cut off the top of the pineapple, the skin on the sides and the bottom of the pineapple.
• Cut it into 8-10 slices and carefully remove the hard center.
• In a bowl, mix sugar with lime zest, ground cloves and cinnamon.
• Wrap the pineapple slices in the sugar mixture and place on the hot grill. Fry until golden brown (4-7 minutes) on each side.

Grilled mushrooms stuffed with cheese

If you’re a mushroom lover, be sure to try this recipe, complete with cheeses and fresh spices.

Ingredients

• 500 g of mushrooms, larger heads
• 1 ermine cheese
• 150 g of gouda cheese
• a handful of fresh basil
• salt and pepper
• oil

Method

• Clean the champignons and cut off their legs.
• Place the finely chopped legs in a bowl.
• Mix them with chopped basil, ermine cut into pieces and half of the grated Gouda.
• Season the mixture with salt and pepper as needed.
• Fill the mixture into the mushrooms.
• Brush the mushrooms with oil, put the rest of the gouda on top and grill for about 7 minutes.
• We serve them separately or as a side dish to grilled meat.

BBQ grilled pork tenderloin

It is very soft and tasty, but it is good not to overbake it, because it is very dry afterwards. You will definitely enjoy medium or medium well.

Ingredients

• 2 pieces of pork doll in approx. 10 cm pieces
• 1 cup of ketchup
• 1/4 cup brown sugar
• 2 tablespoons of wine vinegar
• 1 tablespoon of mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon of soy sauce
• 1 teaspoon chili
• 1 clove of crushed garlic

Method

• We will prepare a BBQ marinade from the listed ingredients.
• Mix all the ingredients well in a bowl.
• Put the washed and cleaned pork tenderloin in the BBQ marinade and let it marinate in the fridge for at least 8 hours, ideally overnight.
• Heat the grill and grill the doll on each side for 7-10 minutes.
• The doll should be slightly pink when cut.

Corn with herb butter on the grill

A simple and tasty recipe for a summer barbecue party, which is excellent as a complement to grilled meat.

Ingredients

• 4 sweet corn for cooking
• 50 g of softened butter
• 4 tablespoons chopped fresh herbs (chives, marjoram, parsley)
• 1 teaspoon of lemon juice
• salt

Method

• Clean the corn and put it in a large pot of boiling salted water. Cook until semi-soft about 10 minutes.
• Meanwhile, rub the softened butter with the herbs and season with salt, pepper and lemon juice.
• We dry the pre-boiled corn, we can stick coarse skewers into it in the middle.
• Spread with herb butter.
• Grill on a moderately heated grill away from direct heat with the lid closed for about 20 to 25 minutes.
• The corn should be tender when pierced with a fork.

Grilled zucchini

As for zucchini, it is a popular vegetable that we often use, for example, to prepare potato pancakes, but it can also be made baked or even in a triple wrap. But it’s really a bomb on the grill.

Ingredients

• 800 g zucchini (about 4 small)
• 4 teaspoons of sunflower oil
• salt to taste
• freshly ground pepper of four colors
• 1 tablespoon of oregano
• 160 g of goat cheese
• 4 tablespoons of fresh chopped mint

Method

• Wash the courgettes thoroughly, cut lengthwise into 3 similarly sized pieces.
• Brush them with oil on both sides, season with salt, pepper and sprinkle with oregano.
• Place the zucchini prepared in this way on the grill and fry on both sides for approximately 3 minutes each.
• Cut the goat’s cheese into strips, spread on the grilled zucchini and let it melt.
• Garnish with mint and serve best with vegetables, for example red pepper.

Hints and tips for grilling

Many people think that grilling is easy and that the only task is to throw the meat on the grill and turn it occasionally.

But it’s not like that. If you want not only the result but also the grilling experience itself to be at the top level, follow the tips from the chefs.

• If you don’t want unnecessary smoke when grilling, don’t rub oil on the grate or grill, but on your steak.
• Before the actual event, let the grill heat up well. The coal must be properly melted and ash gray in color.
• Take the meat you will be grilling out of the refrigerator at least 3 hours before processing it. It is advisable that it has room temperature, so leave it under a cloth towel. Meat that is too cold would receive a temperature shock and would be tough and rubbery as a result.
• Do not tap the meat on the grill, as this would damage the muscle fibers and the meat would lose its juiciness.
• Don’t be hasty when grilling. Allow the meat to brown sufficiently before turning it over so that it does not stick to the grate.
• Use special pliers for turning. You could poke it with a fork and all the juices would come out.
• After grilling, place the meat on a wooden surface, preferably a cutting board, and let it rest for 3-4 minutes. During these minutes, the juice will spread from the center, where it has contracted due to the heat. Notice that no more juice comes out after slicing.