Grilling and Barbecue Recipes
Barbecue recipes give you times, and times are the least reliable thing about cooking over fire. Your grill, the weather and the thickness of the meat all move the number.
Temperature is the instruction that transfers, which is why the useful note is what the meat read, not how long it took.
9 recipes to start from
Each one opens as a recipe page here, with the ingredients and timings, and credits the creator who published it.
01
BBQ Meatballs Recipe
funmoneymom.com · 35 min · makes 14
Made with ground beef, bbq seasoning and garlic. 35 min, makes 14, 9 ingredients.
02
Asian Sticky Pork Ribs
funmoneymom.com · 2h 50m · makes 4
Made with racks pork ribs, gochujang and soy sauce. 2h 50m, makes 4, 12 ingredients.
03
BBQ Beef Tacos
grillnationbbq.com · 6h 40m · makes 8
Made with short beef ribs, binder and beef stock. 6h 40m, makes 8, 18 ingredients.
04
Smoked Brisket
grillnationbbq.com · 12h 30m · makes 12
Made with packer brisket, smoked paprika and beef tallow. 12h 30m, makes 12, 9 ingredients.
05
Starbucks Grilled Cheese recipe
lifestyleofafoodie.com · 10 min · makes 2
Made with parmesan cheese, sliced sourdough bread and white cheddar cheese. 10 min, makes 2, 6 ingredients.
06
Marinated Grilled Chicken Thighs
madaboutfood.co · 4h 20m · makes 3
Made with boneless skinless chicken thighs, dijon mustard and dried parsley. 4h 20m, makes 3, 8 ingredients.
07
Grilled Boneless Chicken Thighs
nourishedbynic.com · 1h 25m · makes 4
Made with soy sauce, garlic and dried oregano. 1h 25m, makes 4, 8 ingredients.
08
Grilled Peaches
rachaelsgoodeats.com · 15 min · makes 2
Made with ripe peaches, local honey and walnuts. 15 min, makes 2, 5 ingredients.
09
Spicy Korean BBQ Chicken Rice Bowl
twoplaidaprons.com · 30 min · makes 4
Made with gochujang, garlic and gochugaru. 30 min, makes 4, 17 ingredients.
What makes grilling different to organise
- Internal temperature transfers between kitchens; minutes do not. Record the temperature you pulled at.
- Resting is part of the cook and is the step most often skipped, particularly on the large cuts.
- These are weather-dependent and plan-ahead, which makes the marinade or brine time the constraint rather than the cook.
- Rubs and sauces travel across different proteins, so they are worth keeping separately from the recipes they came with.
How to build it
- Record the internal temperature you pulled at, not the minutes.
- Note the rest time and whether it made a difference.
- Keep rubs and sauces separately. They apply to everything else here.
- Tag by the marinade time, since that is what decides whether you can cook it today.
Frequently asked questions
Why do barbecue cooking times never match?
Because they depend on your grill, the outside temperature and the thickness of the cut. Internal temperature is the instruction that transfers between kitchens, so record that instead.
Does resting meat actually matter?
Yes, particularly on larger cuts, and it is the step most often left out when people are hungry. Note the rest that worked alongside the temperature.