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bbq and grill

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Cooking Technique

Grilled Chicken Sausage, Spinach, and Mozzarella Pizza

These particular pizzas are phenomenal. First, chicken sausage. There have some awesome new flavored chicken sausages and they were perfect for this pizza and about one bazillion other things. Use the Parmesan Italian variety for this pizza and it was so so Parmesanly perfect. Sauteed and sliced, with Mozzarella cheese and fresh spinach, on a thin pizza crust, and grilled.

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The Greatest Grilled Turkey

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done the cooking.

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Light BBQ Chicken Pizza

Whether or not you love cauliflower is beside the question. This crust is a delicious alternative to traditional pizza crust and it holds up incredibly well under a mountain of toppings and a bucket of cheese. Wait, no no no, this is light and I didn’t put a bucket of cheese on top. I didn’t. Don’t you like BBQ Pizza? You’re weird. But you could actually still make this sneaky-healthy-crust and top it with whatever other weird toppings that you like, cause you’re weird like that. This light BBQ chicken pizza has just 200 calories per slice thanks to a cauliflower pizza crust. Healthy, colorful, and full of BBQ flavor!

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Easy BBQ Chicken

I LOVE LOVE LOVE vinegary sauces that cut the sweet and this is PERFECT! It tasted delicious and is relatively easy to put together. The kids always say “prepare to lick your lips” when we have friends over for barbecue chicken. I’m proud of this dish, the first recipe I ever created.

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Honey Ginger Barbecue Sauce Grilled Shrimp

This sweet and tangy Honey-Ginger Barbecue Sauce is perfect for glazing grilled meats, seafood, and veggies. Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" is great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but I think shell-on shrimp are of better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.

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BBQ Chicken Sliders

Hello friends! I’m happy to be sharing these super easy BBQ Chicken Sliders. The best part is they take 15 minutes to make using the Instant Pot! These would be great for lunch or dinner! If you are serving them for a party, have a bunch of different toppings set out alongside a full tray of these sliders. You could have chopped lettuce, pickles, jalapeños, sliced tomatoes, cheese, and mustard.

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Country Style BBQ Pork Ribs

Revel in the taste of Kansas City inspired barbecue with Country-Style BBQ Pork Ribs. These BBQ pork ribs are always a hit at an outdoor grilling session.

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Cooking Technique

Barbecued Picnic Chicken

I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce—and it's so easy to make. I assure you will love it!

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Cooking Technique

Baby Back Ribs

An overnight marinade makes these baked BBQ ribs extra succulent.

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Cooking Technique

Skillet Pineapple BBQ Chicken

Ooooh, I ate well for lunch today! I whipped up this really easy Skillet Pineapple BBQ Chicken, spooned it over some rice, and fixed a little broccoli for the side. I love skillet chicken dishes because the browning action that you get in a skillet makes super flavorful pan sauces without the need for a million ingredients. This sauce combines sweet pineapple, tangy BBQ sauce, and the savory chicken drippings for a to-die-for sauce. So easy and delicious, so little needed. This is the perfect easy weeknight dinner! You can do this with chicken breasts instead of thighs. I do suggest pounding the chicken breast to an even thickness first to help them cook evenly (You don’t want the tip to get tough and rubbery before the thick part cooks through).

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