#bbqideas

A refreshing Caribbean-inspired couscous salad with a medley of tropical flavors, perfect for your next barbecue or summer gathering.

Ingredients: 1 cup couscous. 1 1/4 cups water. 1 cup black beans, drained and rinsed. 1 cup pineapple, diced. 1 cup mango, diced. 1/2 cup red bell pepper, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a saucepan, bring water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. In a large bowl, combine cooked couscous, black beans, pineapple, mango, red bell pepper, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the couscous mixture and toss gently to combine. Chill in the refrigerator for at least 30 minutes before serving. Serve cold, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy the ultimate Cheddar Barbecue Burgers with a crunchy twist of crispy onions. These burgers are perfect for your next BBQ gathering!

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices cheddar cheese. 1/2 cup barbecue sauce. 1 large onion, thinly sliced. 1/2 cup all-purpose flour. 1/2 cup buttermilk. 1/2 tsp paprika. Vegetable oil for frying.

Instructions: Season the ground beef with salt and pepper, then shape into 4 patties. Preheat grill or stovetop griddle over medium-high heat. Grill the burger patties for 4-5 minutes per side or until desired doneness. During the last minute of cooking, top each patty with a slice of cheddar cheese and let it melt. While the burgers cook, prepare the crispy onions. In a shallow bowl, combine the flour and paprika. Dip the onion slices into the buttermilk, then coat them with the flour mixture. In a deep skillet, heat about 1 inch of vegetable oil over medium-high heat. Fry the coated onion slices until they turn golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Toast the hamburger buns on the grill for about 1-2 minutes or until lightly browned. Assemble the burgers by placing each patty on a toasted bun. Drizzle barbecue sauce over the patties, then top with crispy onions. Add the top bun and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

A refreshing Caribbean-inspired couscous salad with a medley of tropical flavors, perfect for your next barbecue or summer gathering.

Ingredients: 1 cup couscous. 1 1/4 cups water. 1 cup black beans, drained and rinsed. 1 cup pineapple, diced. 1 cup mango, diced. 1/2 cup red bell pepper, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a saucepan, bring water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. In a large bowl, combine cooked couscous, black beans, pineapple, mango, red bell pepper, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the couscous mixture and toss gently to combine. Chill in the refrigerator for at least 30 minutes before serving. Serve cold, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

A refreshing Caribbean-inspired couscous salad with a medley of tropical flavors, perfect for your next barbecue or summer gathering.

Ingredients: 1 cup couscous. 1 1/4 cups water. 1 cup black beans, drained and rinsed. 1 cup pineapple, diced. 1 cup mango, diced. 1/2 cup red bell pepper, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a saucepan, bring water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. In a large bowl, combine cooked couscous, black beans, pineapple, mango, red bell pepper, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the couscous mixture and toss gently to combine. Chill in the refrigerator for at least 30 minutes before serving. Serve cold, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 5 minutes

10 mouth-watering BBQ recipes to impress your guests with bold flavors, juicy meats, and easy grilling ideas.

This Paleo Lemon Herb Grilled Chicken recipe is bursting with fresh flavors from lemon, garlic, and herbs. It's perfect for a quick and healthy weeknight dinner or a weekend BBQ with friends and family. Plus, it's Paleo-friendly, gluten-free, and dairy-free!

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest. 1 tablespoon fresh chopped parsley. 1 tablespoon fresh chopped thyme. Salt and pepper to taste.

Instructions: In a small bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, chopped parsley, and chopped thyme. Season chicken breasts with salt and pepper. Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Massage the marinade into the chicken breasts, ensuring they are evenly coated. Marinate in the refrigerator for at least 30 minutes, or overnight for best flavor. Preheat grill to medium-high heat. Remove chicken breasts from marinade and discard excess marinade. Grill chicken breasts for 6-8 minutes per side, or until internal temperature reaches 165F 75C and juices run clear. Remove from grill and let rest for a few minutes before serving. Serve hot with your favorite side dishes and enjoy!

Prep Time: 35 minutes

Cook Time: 15 minutes