Tangerine frisée salad with grilled sweet potatoes BBQ recipe

This unique salad is a festival of contrasts in colours, flavours, and textures.

Ingreidents

• 2 medium sweet potatoes, peel on

• 2 tablespoons vegetable oil

• 1 tablespoon light soy sauce

• 1 clove garlic, minced

• 1 teaspoon sugar

• 3 sprigs fresh parsley

• 2 heads frisée lettuce, curly endive, romaine lettuce, or a combination

• 1/2 cup olive oil

• 1/3 cup white wine

• 2 tablespoons honey mustard

• 1 tablespoon balsamic vinegar

• 1 tablespoon fresh chopped chervil

• 1 teaspoon toasted poppy seeds

• 4 tangerines, peeled and sectioned

• Salt and pepper

Method

• Wash sweet potatoes and boil in water until cooked 3/4 through, about 20 to 25 minutes. Cool and slice 1/4" thick. Do not peel.

• For marinade, combine vegetable oil, soy sauce, garlic, sugar, and parsley sprigs in a resealable plastic bag. Add sweet potato slices, turning to coat. Close bag and marinate 6 to 8 hours or overnight, turning occasionally to distribute marinade.

• Wash greens and separate from core. Drain and pat dry with paper towels. In large bowl, combine olive oil, wine, honey mustard, vinegar, chervil, and poppy seeds. Add tangerine slices and toss to coat. Season with salt and pepper to taste. Add greens and toss.

• Remove sweet potato slices from marinade and place in centre of cooking grate. Grill until warm, about 8 minutes, turning once halfway through grilling time. Set aside and keep warm.

• Arrange salad on large platter and garnish with grilled sweet potato slices.

Makes 6 servings.

BBQ Tangerine FriséE Salad With Grilled Sweet Potatoes Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Thai cucumber salad BBQ recipe

Hot and cool, crisp and saucy, this side dish captures the intrigue of Thai cuisine.

Ingredients

• 1/4 cup white vinegar

• 3 tablespoons lime juice

• 1 red finger chilli pepper, seeded, veined, and finely chopped

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1 pinch freshly ground black pepper

• 1/4 cup diced onion

• 1 medium cucumber, peeled and diced

Method

• In a small saucepan combine vinegar, lime juice, chilli pepper, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Add onion; simmer 30 seconds. Cool slightly.

• Place cucumber pieces in a medium bowl. Pour cooled marinade over cucumber pieces. Marinate in refrigerator for 1 hour. Serve cold.

Makes 4 servings.

BBQ Thai Cucumber Salad Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Three-potato grill BBQ recipe

Forget the run-of-the-mill baked potato—mix it up!

Ingredients

• 2 medium Idaho potatoes, scrubbed, cut lengthways in half

• 2 medium Yukon Gold potatoes, scrubbed, cut lengthways in half

• 2 medium sweet potatoes, scrubbed, cut lengthways in half

• 1 tablespoon olive oil

• 3/4 teaspoon seasoned salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon coarsely ground black pepper

Method

• Lightly brush potatoes with oil. Position potatoes, cut side down, in centre of cooking grate. Grill 28 to 30 minutes or until tender, turning once halfway through grilling time.

• In a small bowl, combine seasoned salt, garlic powder, and pepper; sprinkle evenly over potatoes.

Makes 6 servings.

BBQ Three-Potato Grill Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Warm beet and onion salad BBQ recipe

The grill intensifies the sweetness and flavour of beets for a result you just canÂ’t get from a can. If the beet tops are tender and unblemished, use them as part of the greens in the salad. Otherwise, use three romaine hearts. If you canÂ’t find golden beets, all red beets will do. Great served as a light lunch or a first course to a special dinner.

Ingredients

• 2 medium golden beets with leafy tops, about 2-1/2 inches in diameter each

• 2 medium red beets with leafy tops, about 2-1/2 inches in diameter each

• Extra-virgin olive oil

For the dressing

• 1 medium orange

• 1/3 cup extra-virgin olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon finely sliced fresh basil

• 1 teaspoon minced garlic

• 1/2 teaspoon kosher salt

• Freshly ground black pepper

• 1 large red onion, cut into four 1/2-inch slices

• 2 hearts romaine lettuce

Method

• Trim the leafy tops from the beets, leaving about 1/2 inch attached; reserve the tops. Leave the root ends intact. Scrub the beets under cold water. Lightly spray or brush with olive oil. Grill over Indirect Medium heat until tender when pierced with the tip of a knife, 1 to 1-1/2 hours depending on size, turning once halfway through grilling time. Remove from the grill and allow to stand until cool enough to handle. Trim the ends from the beets and discard. Rub off the skins. Cut the beets into 1/4 to 1/2-inch slices and place the red beets and the golden beets in separate bowls (to keep the red beets from dying the golden beets red).

To make the dressing

• Wash the dry the orange. With a zester, scrape off 1 tablespoon of zest. Alternatively, use a vegetable peeler to remove enough strips of zest to total 1 tablespoon when finely chopped. Reserve the zest.

• Cut the remaining skin and white pith from the orange and, working over a separate medium bowl, separate the orange into sections, letting the sections and any juice fall into the bowl. Add the reserved zest and the remaining dressing ingredients to the orange sections, including pepper to taste. Gently stir to combine.

• Lightly brush the onion slices with some of the dressing and grill over Direct Medium heat until tender, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool slightly, then separate into rings.

• Rinse the reserved leafy tops of the beets under cold water. Select the smallest, most tender leaves and place with the romaine lettuce in a large bowl. Add half of the dressing and toss. Divide the lettuce mixture among four salad plates. Top with the beets and the onion rings and drizzle on the remaining dressing. Serve warm or at room temperature.

Makes 4 servings.

BBQ Warm Beet and Onion Salad Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Smashed sweet potatoes with maple-glazed walnuts BBQ recipe

Long, narrow sweet potatoes will cook faster than round, thick ones, so check them for doneness the last time you turn them. These maple-glazed walnuts are so addictive you may want to make extra to serve as a snack.

Ingredients

• 4 large sweet potatoes

• 1/2 cup walnut halves

• 6 tablespoons maple syrup, divided

• 3 tablespoons butter, melted

• Kosher salt

Method

• Grill the sweet potatoes over Indirect Medium heat until tender when pierced with a fork, about 1 hour, turning 3 or 4 times. Remove from grill. Let cool and peel.

• In a medium skillet toast the walnuts over medium heat until golden. Drizzle 3 tablespoons of the maple syrup over the walnuts. Reduce heat to low and stir constantly until walnuts are glazed and there is no maple syrup left in bottom of the skillet, about 3 minutes. Transfer the glazed walnuts to a plate to cool.

• In a mixing bowl, place sweet potatoes, the remaining 3 tablespoons of maple syrup, and butter. Mash with a potato masher or hand mixer to combine. Season with salt to taste. Transfer to a serving bowl and top with the glazed walnuts.

Makes 4 to 6 servings.

BBQ Smashed Sweet Potatoes With Maple-Glazed Walnuts Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Smoke-grilled potatoes on rosemary skewers BBQ recipe

Make the common potato side dish an extraordinary flavour experience. ItÂ’s so easy with rosemary branches and smoking woods!

Ingredients

• 1 pound Yukon Gold potatoes, parboiled and peeled

• Olive oil spray for spraying potatoes

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 4 rosemary branches, 8 to 12 inches long each

Method

• Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in ownerÂ’s manual). Use one layer charcoal on smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.

• Parboil potatoes just until they are tender enough to be easily pierced with rosemary branches for skewering but not so tender that they fall off skewers.

• Place potatoes in centre of cooking grate of fully smoking grill or smoker. Smoke 2 hours over charcoal or 20 minutes over gas; remove and allow to cool.

• Cut potatoes into quarters. Thread potato pieces on rosemary branches. Spray with olive oil and sprinkle with pepper and salt.

• Meanwhile, add additional pre-soaked wood chips or chunks to grill or smoker. When grill is fully smoking again, place skewered potatoes on cooking grate. Smoke over Direct Heat 10 minutes or until heated through.

Makes 4 servings

BBQ Smoke-Grilled Potatoes on Rosemary Skewers Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Smoked corn chowder BBQ recipe

The ultimate comfort food on a crisp fall day or a snowy winter weekend.

Ingredients

• 4 ears sweet corn, husks and silk removed

• 3 slices bacon, minced

• 1 cup chopped onions

• 1/3 cup chopped green bell pepper

• 1/3 cup chopped red bell pepper

• 1/2 cup flour

• 5 cups chicken stock

• 2 large potatoes (about 1 pound), cut into 1/2-inch pieces

• 1 bay leaf

• 1 cup heavy cream

• 1/2 teaspoon salt

• 1/2 teaspoon Worcestershire sauce

• 1/4 teaspoon ground white pepper

• 1/4 teaspoon hot pepper sauce

Method

• Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in ownerÂ’s manual). Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.

• Place corn on cooking grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over charcoal or 20 minutes over gas. Remove corn; allow to cool. Cut corn kernels from the cob with a sharp knife.

• In a Dutch oven, cook bacon over low heat until crisp. Add onions and cook 2 minutes or until transparent. Add green and red peppers and continue to cook for 6 minutes, until peppers are tender. Add flour. Stir and cook for 3 minutes. Add chicken stock gradually, stirring to combine. Bring to a boil, stirring frequently. Add smoked corn kernels, potatoes, and bay leaf; simmer 20 minutes.

• Add heavy cream, salt, Worcestershire sauce, white pepper, and hot pepper sauce. Return to a simmer for 1 minute.

Makes 10 servings

BBQ Smoked Corn Chowder Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Spaghetti squash with roma tomato sauce BBQ recipe

Spaghetti squash separates into strands, like spaghetti, when it is cooked. The texture is slightly crunchy and the flavour a little bland, which is why it goes so well with this roasted tomato sauce seasoned with extra virgin olive oil, basil, and garlic. Top with a spoonful of grated Parmesan.

Ingredients

• 24 firm, ripe plum tomatoes, cored

• 1 tablespoon extra-virgin olive oil, plus more for the tomatoes

• 1 spaghetti squash, about 3 pounds

• 4 tablespoons minced fresh basil

• 1 teaspoon minced garlic

• Kosher salt

• Freshly ground black pepper

• Grated Parmesan cheese

Method

• Lightly spray or brush the cored tomatoes with oil. Grill over Direct Medium heat until blistered and blackened, 8 to 10 minutes, turning once halfway through grilling time. Remove to a platter.

• Pierce the squash 6 times with the tines of a large fork. Place squash on a double thickness of aluminium foil and grill over Direct Medium heat until squash feels soft when pierced with a fork or pressed with a finger tip, 1 to 1-1/4 hours, turning 3 or 4 times.

• While the squash is grilling, slip the skins from the tomatoes and cut into 1/4-inch pieces. Place tomatoes and juices in a large saucepan. Add the oil, basil, garlic, and salt and pepper to taste. Set aside.

• When squash is cooked, wrap in a towel and let stand 10 minutes. Protecting hands with a kitchen towel cut squash in half lengthways. Spoon out and discard the large seeds in centre. Then pull hot squash from the tough outer skin with the tines of a table fork into a large serving bowl. Briefly reheat the tomato sauce in the saucepan. Pour over the spaghetti squash and toss. Serve topped with Parmesan cheese.

Makes 4 main dish servings or 6 side dish servings.

BBQ Spaghetti Squash With Roma Tomato Sauce Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Spicy eggplant in garlic sauce BBQ recipe

Why is this earthy dish so heavenly? The secretÂ’s in the sauce!

Ingredients

• 1-1/2 pounds eggplant, peeled and cut into 1x1x2-inch strips

• 1 green bell pepper, cut into 1x2-inch strips

• 1 red bell pepper, cut into 1x2-inch strips

• 2/3 cup olive oil, divided in half

• 1 teaspoon minced fresh ginger

• 1 teaspoon minced garlic

• 1/2 tablespoon hoisin sauce or hot bean sauce

• 1/4 cup sugar

• 1/4 cup rice vinegar

• 1/4 cup chicken broth

• 1/4 cup light soy sauce

• 1/4 cup dark soy sauce

• 1 tablespoon sesame oil

• 2 tablespoons cornstarch

• 2 tablespoons water

Method

• Place eggplant and pepper strips in large bowl; pour 1/3 cup oil over strips and toss to coat. Place vegetables in center of cooking grate. Grill 6 to 8 minutes.

• Meanwhile in small saucepan heat 1/3 cup oil over medium heat. Add ginger and garlic and cook 1 minute until brown. Add hoisin sauce and stir. Quickly add sugar, vinegar, chicken broth, light soy sauce, dark soy sauce, and sesame oil. Bring to a boil. Stir cornstarch into water until dissolved. Add to sauce and stir until thickened. Pour sauce over vegetables; toss to coat.

Makes 6 servings.

A drier Gewürztraminer from California’s Alexander Valley will buoy up the spices in this velvety sauce. Alternatively, just about any Asian Pilsener—the drier, the better—will work well with the spicy sauce and the delicate eggplant.

Spicy Eggplant in Garlic Sauce BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Spicy grilled fries BBQ recipe

Nothing beats home-made fries—except home-made fries on the grill!

Ingredients

• 4 medium baking potatoes, scrubbed (about 1-1/2 pounds)

• 2 tablespoons olive oil

• 1 teaspoon lemon juice

• 1 teaspoon seasoned salt

• 1/2 teaspoon ground cumin

• 1/4 teaspoon freshly ground black pepper

Method

• Cut potatoes lengthways into 1/2 x 1/2–inch sticks. Combine potatoes, oil, and lemon juice in large, resealable plastic bag; toss to coat.

• In small bowl combine seasoned salt, cumin, and black pepper to make seasoning mix. Set aside.

• Place potatoes in centre of cooking grate. Grill 12 to 15 minutes or until tender, turning twice during grilling time. Remove from grill and sprinkle with seasoning mix; mix lightly.

Makes 4 servings.

BBQ Spicy Grilled Fries Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Stuffed grilled onions BBQ recipe

Serve with plenty of fresh crusty bread to sop up the savory juices.

Ingredients

• 6 large Spanish onions (about 8 ounces each)

• 2 cups bread cubes, two days old (about 4 slices)

• 2/3 cup chicken broth

• 1/4 pound fresh Italian sausage

Method

• To prepare onions for stuffing, leave outer skin on onions and rinse. Trim root end off onions to make a flat bottom. Cut tops off; reserve. Hollow centers of onions, leaving two or three outer layers intact; save centers for another use.

• In a medium mixing bowl, soak bread cubes in chicken broth, turning to coat. When broth is completely absorbed, add sausage. Toss gently to mix well. Fill onions with equal amounts of sausage mixture. Place tops on onions. Place each onion upright in center of a piece of heavy-duty aluminum foil; bring up edges and seal, leaving a little space for expansion of steam.

• Place foil onion packets upright in center of cooking grate; cook 2 hours or until very tender. Remove onions from foil and remove outer-most skin. Reserve cooking juices and serve stuffed onions with juices.

Makes 6 servings.

Stuffed Grilled Onions BBQ Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Sweet potato salad with grilled vegetables BBQ recipe

This fantastic summer salad makes a bright and zesty complement to grilled seafood.

Ingredients

For the grilled vegetables

• 1 bulb garlic

• 1 teaspoon olive oil

• 1 whole red pepper

For the salad

• 2-1/2 pounds sweet potatoes, peel on

• 1/4 cup catsup

• 1/4 cup olive oil

• 1/4 cup vinegar

• 3 tablespoons spicy brown mustard

• 2 tablespoons lime juice (juice of 1 lime)

• 2 tablespoons balsamic vinegar

• 1 teaspoon sugar

• 1/2 teaspoon kosher salt

• 1/2 teaspoon coarsely ground black pepper

• 1 small red onion, finely diced

• 2 tablespoons chopped fresh parsley

• 2 tablespoons snipped chives

Method

To grill vegetables

• Cut off top of garlic to expose cloves. Drizzle with oil. Place garlic and whole red pepper in centre of cooking grate. Grill pepper, turning every 5 minutes or so, until blackened on all sides, about 20 minutes. Meanwhile, grill garlic 40 to 45 minutes or until soft; allow to cool. When pepper is done, remove from grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes. Remove pepper from bag; peel away charred skin. Cut off top and remove seeds. Dice pepper and set aside. Gently squeeze cooked garlic cloves to separate from skins. Mash 2 to 3 cloves to make 1 teaspoon of garlic. Set aside. (Reserve remaining garlic for another use.)

• Prepare sweet potatoes: Wash sweet potatoes and boil in water until cooked 3/4 through, about 20 to 25 minutes. Do not overcook. Cool, peel, and slice 1/4 inch thick.

• Meanwhile, in small bowl, combine catsup, oil, vinegar, mustard, lime juice, balsamic vinegar, teaspoon of grilled garlic, sugar, salt, and pepper to make marinade. Mix well to combine.

• In large bowl, combine sweet potatoes, marinade mixture, diced red pepper, and red onion. Sprinkle with parsley and chives; toss to coat. Cover and marinate in refrigerator 1 hour or overnight.

Makes 6 servings.

BBQ Sweet Potato Salad With Grilled Vegetables Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Taste of provence veggie sandwich BBQ recipe

This sandwich is light on calories but not on flavour! It gets its intense taste from fresh vegetables, great herbs and, of course, the grill.

Ingredients

• 1 large head of garlic

• 2 teaspoons olive oil, divided

• 1 medium eggplant

• 1 zucchini

• Salt

• 6 medium pitted black olives

• 1 large plum tomato, peeled, seeded, and diced

• 1/4 teaspoon red pepper flakes

• 1 teaspoon balsamic vinegar

• 1-1/2 teaspoons Herbes de Provence

• Olive oil to brush vegetables

• 1 red bell pepper, seeded, cored, and quartered

• 1 yellow bell pepper, seeded, cored, and quartered

• 4 red-leaf lettuce leaves

• 2 ounces goat cheese (optional)

• 2 large French rolls or 1 baguette cut into quarters

• Salt and pepper

Method

• Cut off top of garlic to expose cloves. Drizzle with one teaspoon olive oil. Place on a large piece of heavy-duty aluminium foil. Fold up sides to create a foil packet, allowing room for expansion of steam. Place foil packet in centre of cooking grate. Grill 1 hour or until garlic is soft and cooked through.

• Meanwhile, slice eggplant and zucchini lengthways into 1/2-inch thick strips and lightly sprinkle with salt. Let stand in a colander for about 1/2 hour to draw out bitter juices. Rinse well and dry with a paper towel.

• When garlic is done cooking, squeeze the pulp out of the garlic head and combine pulp with olives, tomato, red pepper flakes, balsamic vinegar, and Herbes de Provence in a blender or food processor. Process with remaining teaspoon of olive oil until mixture combines and forms a paste.

• Lightly brush or spray eggplant, zucchini, and bell pepper quarters with olive oil. Place in centre of cooking grate. Grill for 6 to 8 minutes, turning once halfway through grilling time. Vegetables should be cooked through, but not limp. Just before serving, split rolls or baguette quarters lengthways and place cut side down on cooking grate to toast for one minute.

• Assemble the sandwiches by layering lettuce, grilled vegetables, and goat cheese, if desired. Spread garlic-olive paste on top bun and season vegetables with salt and pepper to taste.

Makes 4 servings.

BBQ Taste of Provence Veggie Sandwich Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Marinated grilled tomatoes BBQ recipe

It was tough to improve on the hallowed tomato, but this recipe seems to do the trick.

Ingredients

• 2 tablespoons catsup

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon chopped fresh thyme

• 1/2 clove garlic, finely chopped

• 1/2 teaspoon salt

• White pepper to taste

• 3 large tomatoes, sliced 1 inch thick

• 6 leaves Boston lettuce

Method

• In a small bowl whisk together catsup, oil, vinegar, thyme, garlic, salt, and white pepper. Place tomatoes in re-sealable plastic bag. Pour marinade over tomatoes, seal bag, and marinate for 1 hour. Remove tomatoes from marinade; reserve marinade.

• Place tomatoes in centre of cooking grate. Grill 2 minutes, turning once halfway through grilling time.

• Dip lettuce leaves in remaining marinade. Top each lettuce leaf with a grilled tomato slice.

Makes 6 servings.

BBQ Marinated Grilled Tomatoes Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Mashed sweet potatoes with grilled onions BBQ recipe

How sweet it is! This easy recipe uses the grill to reinvent a traditional holiday side dish. Choose similar-sized potatoes for even cooking. Note: The sweet potatoes are grilled over Indirect Medium heat and the onion slices over Direct Medium heat.

Ingredients

• 4 pounds sweet potatoes, scrubbed

• 1 large yellow onion, cut into 1/2-inch slices

• Extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 3/4 cup unsalted butter, softened

Method

• Grill the sweet potatoes over Indirect Medium heat until tender when pierced with a fork, about 1 hour, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.

• When cool enough to handle, cut the potatoes in half lengthways. Remove and discard the skins. Place the potatoes in a medium bowl and cover with aluminium foil.

• Brush or spray the onion slices with olive oil and season with salt and pepper. Grill over Direct Medium heat for 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool, then cut into 1/4-inch dice.

• Using a heavy-duty mixer or potato masher, mash the potatoes with the butter until smooth. Add the diced onions and mix well. Season with more salt and pepper, if desired.

Serve warm.

Makes 8 to 10 servings

BBQ Mashed Sweet Potatoes With Grilled Onions Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Mediterranean vegetables from the grill with romesco sauce BBQ recipe

Add a zesty and intriguing dimension to earthy veggies with this classic sauce from Catalonia, Spain.

Ingredients

The vegetables

• 1 large fennel bulb

• 2 large onions

• 1 medium zucchini

• 1 large bell pepper

• 1 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/2 teaspoon paprika

• 1/4 teaspoon garlic powder

• 1/3 cup extra-virgin olive oil

For the sauce

• 1 dried ancho chilli, deseeded and soaked in water until soft, then chopped coarsely

• 1 seeded jalapeno, chopped

• 4 tablespoon extra-virgin olive oil

• 2 large tomatoes, chopped

• 1 clove garlic

• 1/2 cup lightly toasted almonds

• 1/4 bunch parsley, chopped

• 2 slices toast

• 2 to 3 teaspoons red wine vinegar

Method

To make the vegetables

• Cut fennel in half from leaf end. Lay fennel on cut side and cut into 1/2-inch thick slices through the root end but leaving the root intact. Push 4 skewers, evenly spaced, through each onion. Cut the onions into 3/4-inch thick slices between the skewers. Cut the zucchini 1/3-inch thick on a bias; cut the bell pepper into 1" thick strips from top to bottom. Season the vegetables with the salt, pepper, paprika, and garlic powder. Brush with oil.

• Grill the fennel and onions over Indirect Medium heat for 30 minutes, turning once halfway through grilling time. Grill the zucchini and peppers over Direct Medium heat for 8-10 minutes. Occasionally brush the vegetables with oil during grilling time.

To make the sauce

• Place all sauce ingredients in a food processor and pulse until coarsely chopped.

• Arrange vegetables on a platter and serve with the romesco sauce and pitta bread.

Makes 4 to 6 servings.

BBQ Mediterranean Vegetables From the Grill With Romesco Sauce Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Papaya slaw BBQ recipe

Blend a cool, sweet tropical fruit with the fire of red chiles and what do you get? A side dish you canÂ’t stop devouring. We warned you!

Ingredients

• 1 to 2 tablespoons lime juice

• 2 teaspoons hot bean paste

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 2 papayas, peeled and julienned

• 1 red finger chile pepper, seeded, veined, and finely chopped

• 1 tablespoon chopped cilantro

• 1 clove garlic, minced

Method

• In a medium bowl combine lime juice, bean paste, sugar, and salt; mix well. Add papaya, chile pepper, cilantro, and garlic; toss to combine. Cover and refrigerate for 2 to 4 hours. Serve cold.

Makes 4 servings.

BBQ Papaya Slaw Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Red beets BBQ recipe

Who said veggies have to be boring? Beets never had it so good as in this recipe.

Ingredients

• 3 tablespoons olive oil

• 1 small onion, diced

• 2 pounds red beets, peeled, sliced, and cut into 1/4-inch sticks

• 1-1/4 cups chicken broth

• 1 teaspoon salt

• 1 teaspoon sugar

• 3 whole cloves

• 1/4 cup red wine

• 1 tablespoon vinegar

• 1/2 to 1 teaspoon cornstarch

• 3 small dill pickles, diced

• Salt and pepper

Method

• In a saucepan, heat oil and sauté onions until golden. Add beets and cook for 5 to 10 minutes more. Add chicken broth, salt, sugar, and cloves; simmer for 20 to 25 minutes until beets are tender.

• In a small bowl, mix red wine, vinegar, and cornstarch. Add mixture to beets; cook and stir until broth thickens. Add pickles; simmer for 3 minutes. Season with salt and pepper to taste.

Makes 6 to 8 servings.

BBQ Red Beets Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Roasted red peppers BBQ recipe

Grill-roasted peppers are great for use in numerous recipes, atop grilled chicken breasts, or on their own drizzled with olive oil and sprinkled with balsamic vinegar and salt.

Ingredients

• 2 medium sweet red or green peppers, rinsed

Method

• Place whole peppers in centre of cooking grate. Grill peppers, turning every 5 minutes, until charred evenly on all sides. Remove peppers from grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off skins. Remove peppers from bag; peel away charred skins. Cut off tops and remove seeds. Slice, chop, or use as needed.

Makes 4 servings.

BBQ Roasted Red Peppers Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Roasted tomatoes stuffed with ratatouille BBQ recipe

When tomatoes are ripe and ready, fill them with a confetti of grilled vegetables and let them roast on the grate. Sweet as can be. Note: The onion, bell pepper, and zucchini are grilled over Direct Medium heat and the stuffed tomatoes over Indirect Medium heat.

Ingredients

• 4 large, ripe tomatoes

• Kosher salt

For the stuffing

• 1 medium red onion, cut crosswise into 1/3-inch slices

• 1 medium red bell pepper, stem and seeds removed, cut into flat pieces

• 1 medium zucchini, cut lengthways in 1/3-inch slices

• Extra-virgin olive oil

• Freshly ground black pepper

• 2/3 cup grated mozzarella cheese

• 1 tablespoon finely chopped fresh basil

• 1 teaspoon balsamic vinegar

Method

• Cut a 1/2-inch slice off the top of each tomato. Discard the tops. With a small knife cut around the inside of the fleshy part of the tomato (do not cut through the bottom of the tomato) to within 1/2 inch of the skin. With a teaspoon, scoop out the tomato flesh, leaving about 1/2 inch of flesh attached to the skin. Discard the juice and seeds to make room for the stuffing. Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate lined with paper towels while you prepare the stuffing.

• To make the stuffing: Lightly brush or spray the onion, pepper, and zucchini with olive oil. Season with salt and pepper to taste. Grill over Direct Medium heat until tender, turning once halfway through grilling time. The onions will take 8 to 10 minutes. The peppers and zucchini will take 6 to 8 minutes. Transfer to a cutting board and cut into 1/3-inch pieces. Combine the grilled vegetables in a medium bowl with the cheese, basil, and vinegar.

• Spoon the vegetable stuffing into the tomatoes. Grill the tomatoes over Indirect Medium heat until the cheese is melted and the vegetables are warm, 8 to 12 minutes. Serve immediately.

Makes 4 servings.

BBQ Roasted Tomatoes Stuffed With Ratatouille Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!