Keto Recipes for BBQ Lovers (cont'd)

Placeholder
If you're a fan of store bought Boursin cheese spread then you'll love this homemade version for a fraction of the cost! It's great as a spread on a crusty baguette or on crackers or stuffed into jalapeño poppers. It is also wonderful as a sauce dolloped on a hot steak, asparagus, or in with mashed potatoes. read more
Placeholder
Take your grilled sausages to a whole new level with this tested recipe for homemade Moroccan Merguez lamb sausage. Merguez is a spicy sausage from North Africa whose popularity has spread all over Europe with African immigrants. You'll find it being grilled in Berlin on street corners and in Paris' finest restaurants. read more
Placeholder
Pimento cheese is a canvas. Shredded cheddar, mayo, and chopped pimentos are just the start. From there, the sky's the limit. I love this smoky take on the classic, and it's not heresy. Many Southerners "doctor" the original recipe to show their creativity and one up their neighbors. read more
Placeholder
Here's a go-to recipe for Italian Giardiniera, a condiment made from fresh vegetables, chopped into small bits and used to top sandwiches and other foods. Giardiniera can be found in every grocery and in the door of every Italian American fridge in Chicago but you've never truly enjoyed its freshness until this recipe. read more
Placeholder
If made properly, harissa is a very deep, rich, complex paste, much more interesting than any bottled hot sauce. You can buy it, but it is easy to make with this recipe. Use it on everything from fajitas to stews, soups, couscous, fish, and meats. It's great mixed in to mayonnaise, ketchup, and BBQ sauce. read more
Placeholder
Pesto is one of the world's great and most versatile sauces, and this tested recipe is sure to become your new favorite. Pesto is a classic on pasta, but it also makes a superb when tossed with potatoes, spread on crostini, tossed with grilled shrimp, blended with butter for steaks, and so much more. read more
This item is for Members-only
Placeholder
If you like bacon then you'll love pork belly. Fall apart tender and full of smoky goodness, this recipe for sous-vide-que pork belly is sure to be a crowd favorite. Starting with a low and slow sous vide water bath, the moist and tender pork belly is then smoked and grilled to create a truly amazing dish. read more
Placeholder
Grilled bison steaks have never tasted better thanks to the sous-vide-que cooking method, combining the moistness and tenderness of sous vide with the smoky BBQ char from the grill. By poaching the bison ribeye in butter during the sous vide bath, this lean meat is both flavorful and juicy. It's sheer steak bliss. read more
Placeholder
This tasty recipe for making your own homemade German style bratwurst is sure to be a hit with guests at your next BBQ and grilling cookout. With a silky smooth texture and perfect snap from the casing, these classic bratwursts are perfect for the grill and put the mass produced store bought versions to shame. read more
Placeholder
A specialty of Santa Maria in California, this recipe for grilled tri-tip steak is sure to impress your guests. Tri-tip is a crescent shaped muscle from the bottom sirloin just in front of the hip. It has big beefy flavor, it is very lean, so it must be sliced against the grain in order to ensure it is tender. read more
Placeholder
Beef prime rib is a popular holiday roast. Here's how to prep a whole beef prime rib from the butcher so it cooks properly. I also share a super simple way to sous vide the roast ahead of time, then finish it on the grill so the holiday meal is ready right when you want it to be! read more
Placeholder
Sous-vide-que bottom round roast makes an inexpensive and extremely lean cut of beef mouthwateringly tender by combining the sous vide method with the grill. Our recipe starts with a low temperature water bath to make it moist and tender, followed by a barbecue element via live smoke and fire for extra flavor. read more
Placeholder
Dive into a bowl of red or the the chili dog of your dreams with this recipe for an amazing all-purpose chili and chili sauce. Packed with flavor, you'll be cooking up this chili for classic Coney dogs, chili cheese fries, or just a bowl full, Cinci style. Add some BBQ sauce and you'll even have sloppy joes! read more
Placeholder
A fresh and bright board sauce recipe is a great way to add an additional depth of flavor to grilled steak. A technique that was created by Chef Adam Perry Lang, board dressings feature fresh herbs and olive oil that are painted on the cutting board, allowing the flavors to meld with the meat's juices as it's sliced. read more
Placeholder
This recipe for grill roasted nuts is an instant party pleaser. A splash of Worcestershire, black pepper, garlic, cumin, and hot sauce give these nuts a bold, beefy flavor. Serve them at any tailgating party or backyard BBQ and grilling party. You can also roasted these in the oven if you don't have a grill. read more

Pages

Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 

Placeholder

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

Placeholder

Placeholder


 

Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login.

Moderators

 

Click to ask questions and make comments