National BBQ Month: 21 Deliciously Appetizing Recipes

The absolute best way to cook brisket is not in an oven, or on the grill, or in a smoker, but in your slow cooker. The brisket can reach perfection when heated over low and slow heat, and Recipe Tin Eats can show you how to make it with a homemade rub and homemade barbecue sauce.

The burnt ends are the brisket toppings, which can be just as delicious as the brisket dish. Although we recommend slow cooking the flat end, the burnt ends are best prepared in a smoker, such as this recipe from Hey Grill, Heywhich braises the brisket in a sweet and tangy Kansas City-style sauce.

Sorry, no meat here, but you’ll definitely need your grill. To be honest, the only way to eat asparagus is after it’s been charred to perfection. You only need a few seasonings to make this side dish, but The Recipe Critic Recommends garlic, parmesan, salt, pepper and a little olive oil.

Air fryer wings and baked wings are great, but weather permitting, there’s no reason not to fire up the grill and throw in a whole bunch of wings. This recipe from Once Upon a Chef will show you how to achieve nice, crispy skin, and instead of barbecue sauce, it offers seasoned buffalo marinade which is a spicy version of traditional hot sauce.

Grilled corn is not only superior because of the cooking method, but also because of the likelihood of seasonings, spices, and other tasty things being added to this vegetable. This recipe from Love & Lemons suggests butter, sea salt, red pepper flakes, and lemon or lime wedges, as well as vegan ranch and cilantro lime butter, both of which they’ll tell you how to make.

To cook a juicy and flavorful burger, it’s not enough to bang a slice of ground beef on a grill. A Spicy Perspective has a recipe (which includes lots of helpful tips) that they advertise as the “Best Burger Patty Recipe”, and it’s hard to argue with that title. Of course, it should be noted that our burgers usually end up becoming cheeseburgers. With bacon.

Throwing dogs on the grill is a staple of every barbecue we host, whether it’s Memorial Day, 4th of July, or just a lazy Sunday afternoon. You probably don’t need a recipe, but Ready Set Eat has some helpful tipsincluding cooking times for different dog differentiations.

Lobster can sometimes seem like a lot of work, so lighten your load by sticking to the tails (that’s the best part anyway!) and using your grill. This recipe from Wholesome Yum requires eight additional ingredients that you probably already have in your kitchen, and it can be ready in about 20 minutes.

We first tried pork belly years ago on a trip through China and were delighted to see it gain popularity in the United States. This fatty, flavorful cut of meat is frequently braised in the Far East, but we love the smoked version, so we’re again enlisting the help of our friends at Hey Grill, Hey.

The star of this recipe for Crème de la Crumb is the homemade barbecue sauce, which combines ketchup, brown sugar, Worcestershire sauce, Dijon mustard, apple cider vinegar and a few spices and seasonings. But the juicy, grilled look of the pork chop isn’t too shabby either.

We’ve made pork tenderloin in the slow cooker, in the oven, and on the stovetop, but for this list, we have to go for the grilled variety. This recipe from Unsophisticook combines olive oil, your favorite barbecue sauce and a pork marinade that you can make from scratch.

Grilled portobello mushrooms can be a good substitute for burgers or just something to eat on their own. This version of the Healthy Recipes blog only requires balsamic vinegar, olive oil, lemon juice, garlic, salt and a little parsley.

Like beef brisket, pulled pork is best prepared in the slow cooker. This recipe from Downshiftology recommends gentle, slow cooking for 8 hours, and they’ll also walk you through how to make a delicious spice blend from scratch.

Shrimp is one of the few things you can’t just throw on the grill. Not because grilled prawns aren’t tasty — in fact, they’re downright delicious — but because you’ll have to stick the prawns on skewers first, lest you pick up prawns between the grates. We also recommend marinating the prawns, as in this recipe from Spend with Pennies. The recipe also calls for a garlic butter sauce, because I think it’s clear now that we need to put garlic on absolutely everything.

The best thing about veggie burgers is that there is an endless combination of vegetables and grains that can be combined to form these delicious meatless patties. We recommend this recipe from Debra Klein which combines quinoa, kidney beans, flax, parsley, walnuts, tomato paste, miso paste and some spices.