5 Best Barbecue Recipes For Your Next House Party
Image Credit: Barbecued Bacon Bourbon Chicken Skewers | Image Credit: Google.com

Who doesn’t like a good barbecue? Well, we don’t necessarily have the barbecue culture that the US or Australia do. But we do love a good smoky flavor in our food—after all, we are after the region of the tandoor. We give you our favorite five barbecue recipes to grill up your game this year. Keep it smoking!


In a large bowl, add 3 large eggs, 1 cup diced white onion, 1/3 cup barbecue sauce of your choice, ¼ cup milk, ¼ tsp onion powder, ½ tsp salt, and ¼ tsp pepper. Next, crush 25 saltine crackers and mix this all together with clean hands. Add the ground meats and cooked bacon in next, only mixing everything until it just comes together. Spray a 6-quart slow cooker with non-stick spray, and shape the meat into a loaf shape in the slow cooker.

Cover and cook on low for 5–6 hours, without opening the lid during the cooking time. Scoop out the fat and discard it. Top the meatloaf with the additional barbecue sauce and crumbled bacon.

Taste: spicy, savory, smoky

Prep time: 5 hours 25 minutes

Calories per serving: 452


To make the relish, combine the 1.5 cups diced pineapple, 1 cup cooked shallot pulp, the zest from one lime, the lime juice from one lime, 2 tbsp minced cilantro, and salt and pepper to taste. To make the BBQ sauce, mix well. 1 cup ketchup, a quarter cup brown sugar, a quarter cup apple cider vinegar, 1 tsp Worcestershire sauce, half a tsp hot sauce, 2 tsp ground mustard, 1 tsp smoked paprika, 1 tsp granulated onion powder, a half tsp of garlic powder, a half tsp of salt, and black pepper to taste. Thinly slice tofu and add a little neutral oil. Place tofu slices in batches and fry until golden on all sides. Toast slices of sourdough bread until golden or crisp. Then spread mayo on each side, layer barbecue-glazed tofu, and add more barbecue sauce on top of them. 

Spread mashed avocado on either slice of bread and close up the sandwich. Add pineapple relish on top.

Taste: spicy, savory, smoky, sweet

Prep time: 30 minutes

Calories per serving: 320


For the spice rub, mix well the following: 4 teaspoons sugar, 2 teaspoons smoked paprika, 2 teaspoons garlic salt, 1 teaspoon onion powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. For sauce mix, Combine the barbecue sauce of your choice, bourbon, and soy sauce in a small bowl. Stir well to combine. Set aside. Cut the chicken into 1-inch chunks and transfer to a medium-size bowl. Drizzle the chicken with the olive oil and stir well. Sprinkle the rub over the chicken and toss to coat. Thread (in a pattern) the bacon, chicken, and red onion onto skewers, starting and ending with the bacon. Spray the grill well and heat to medium-high heat. Grill the skewers for approximately 8-10 minutes, rotating every couple minutes, or until lightly browned and the chicken is cooked. Brush with the prepared sauce and grill another 5–7 minutes, rotating every few minutes, until the edges of the bacon are crisp and slightly charred.

Remove to a clean platter, tent with foil, and allow to rest for 5 minutes before serving. Serve with any remaining barbecue sauce. Remove the kebabs from the grill and let them rest for 5 minutes. Serve, passing more barbecue sauce separately.

Taste: spicy, savory, smoky

Prep time: 50 minutes.

Calories per serving: 307


Preheat the oven to around 250 degrees C. Line a baking sheet with foil and spray or brush it with the olive oil. Add 500 grams of boneless chicken tenderloin or breasts to a large bowl and pour the ¾ cup buttermilk overtop. Mix well, and set aside. In a shallow pie dish or large bowl, add the 1.5 cups of Panko, 2 tbsp whole wheat flour, and a pinch of salt and pepper. Mix well. Remove each piece of chicken from the buttermilk and dredge through the crumbs, pressing gently to adhere. Spray each chicken "wing" with non-stick spray or a mist of olive oil. Bake for 10–12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10–12 minutes more, then remove from oven. Reduce the oven temperature to 200 degrees C.

While the chicken is baking, make the sauce. Combine 1/3 cup hoisin sauce, ½ cup soy sauce, 2 tbsp honey, 1 tbsp grated ginger, 1 tsp chili paste, 1 tsp toasted sesame oil, ½ tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp garlic powder, and ¼ tsp pepper in a bowl. Whisk until smooth. Stir in 1 tablespoon sesame seeds. Gently dip each piece of chicken in the sauce, draining the excess sauce back into the bowl. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve, place the pan of chicken back in the oven for 5 minutes to keep it warm throughout and help the sauce coat the chicken.

Serve with chopped green onions, sesame seeds, and any extra sauce for dipping.

Taste: spicy, savory, smoky

Prep time: 35 minutes.

Calories per serving: 685


Pre-heat the oven to 230 C. With your hands, squeeze extra moisture from one each grated potato and sweet potato. In a large bowl, mix all of the ingredients together and season with salt and pepper. If using a muffin tin, pour a spoonful of oil into each mold and heat up the pan in the oven for 5 minutes (until the oil is really hot) before putting equal amounts of the chicken and potato mixture into each mold. Cook in the oven for 25–35 minutes, depending on the size, until golden brown. Serve right away with a side of barbecue sauce, if desired.

Taste: spicy, savory, smoky

Prep time: 50 minutes.

Calories per serving: 219