The Perfect Bacon Cheeseburger

If you’re going to forget about your doctor’s cholesterol warnings and go all out, this cheeseburger made with ground beef will take you back to your childhood. Serve it with all the trimmings — sliced tomato, onion, lettuce, and ketchup and mustard. Don’t forget the pickles!

6 slices bacon
2 pounds ground beef
salt and pepper
6 slices of sharp Cheddar cheese

1. Cook the bacon until it’s very crisp, then drain and pat dry with paper towels.

2. Make six hamburger patties from the ground beef. Sprinkle both sides with salt and pepper.

3. Grill over medium heat for 8 to 10 minutes. Turn it once halfway through the cooking time.

4. About a minute before you take the burgers off the grill, put a slice of cheese on each patty and allow the cheese to melt. You can also toast the buns on the grill for a few seconds.

5. Top with the bacon and let each person build their own burger by adding their favorite toppings.

  • Herbed Beef Tenderloin

Here’s a more sophisticated beef recipe. It’s not a lot more work, though, and tastes wonderful.

4 beef tenderloin steaks (about 1″ thick)
1-1/2 teaspoons dried basil
1 teaspoon dried tarragon
1 teaspoon dried chives
4 cloves garlic, minced

1. Combine all the herbs and rub it into both sides of each steak.

2. Grill directly over medium heat until they are cooked to your preference. Seven minutes will be rare, nine minutes will be medium, and eleven minutes will be well done.

Cheeseburgers are perfect for budding grill chefs, but the steaks are not much harder and would be great for those who are working on their BBQ skills. These are two great beef recipes to get you started.

  • Honey Barbecue Chicken

6 boneless skinless chicken breasts
12 tablespoons barbecue sauce
6 tablespoons honey
1/2 teaspoon red pepper
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chives

1. Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor.

2. Arrange the chicken breasts on the grill over medium heat. Generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side.

  • Marinated Chicken Breasts

Marinating meat helps it stay moist while cooking. This flavorful chicken is both quick and tasty.

4 boneless skinless chicken breasts
1/4 cup spicy mustard
2 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon tarragon
1/4 teaspoon black pepper

1. Combine all of the ingredients except the chicken and mix well.

2. Roll the chicken in the marinade and thoroughly coat all sides. Refrigerate in a re-sealable bag or covered glass dish for fifteen minutes.

3. Grill over low to medium heat for fifteen minutes. Turn it once during cooking.

Chicken is one thing that can taste awful if it’s not done well. However, you can successfully grill moist and tasty chicken dishes by following these simple recipes.

  • Indian Grilled Salmon

This is ethnic food at it’s easiest – and best! Serve it with fresh jasmine rice. If you don’t like it too hot, just cut back on the fresh ginger and chili powder.

2 teaspoons fresh ginger, grated
3 cloves garlic, crushed
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon chili powder
2 tablespoons lemon juice
3/4 teaspoon salt
5 tablespoons olive oil

1. Combine all ingredients and mix well.

2. Cover the fish and marinate for thirty minutes.

3. Leave the marinade mixture on and grill the fish until it flakes easily. It should form a flavorful crust.

  • Hoisin Beef Ribs

This ethnic recipe is a Korean specialty. Serve it with rice and stir fried vegetables.

3 pounds of beef ribs
3 tablespoons hoisin sauce
3 tablespoons green onion, chopped
2 cloves garlic, minced
1 tablespoon orange zest
2 tablespoons rice vinegar
2 tablespoons orange juice
2 tablespoons chilli sauce with ginger
2 tablespoons grated ginger
1 tablespoon crushed dried chiles
1 tablespoon brown sugar

1. Cut the ribs into individual pieces. In a stockpot, cover them with water and bring to a boil. Simmer for thirty minutes, then drain.

2. While the ribs are simmering, combine all the other ingredients and mix well.

3. Barbecue the meat for about ten minutes. Do not baste them during the first ten minutes. After this time, move the ribs to an area of indirect heat and grill for ten more minutes, basting often with the sauce. It should form a crispy crust on the ribs.

  • Grilled Fajitas

Almost everyone loves this ethnic dish in their local Mexican food restaurant. Look how easy it is to prepare at home! Serve this with all the fixin’s.

1 pound flank steak
1/2 cup lime juice
1/4 cup ground cilantro
1/4 cup white vinegar
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon cayenne
3 cloves minced garlic
1 tablespoon ground black pepper

1. Combine all of the marinade ingredients and marinate overnight in a sealed bag or covered glass dish.

2. Remove the meat from the marinade and bring it to a boil in a saucepan. Let it simmer for several minutes.

3. Grill the steak on medium heat until it is cooked to your preference. Slice it in thin strips and serve immediately.

People have been using open flame to cook food for centuries, and delicious ethnic recipes are a perfect way to experience their special flavors.

  • Simple Grilled Pork Chops

1/4 cup lemon juice
3 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon brown sugar
1/4 teaspoon chopped fresh rosemary
salt and pepper
4 pork rib chops, about 1 inch thick

1. Combine all the ingredients except the pork chops and whisk together. Pour into a re-sealable bag or a covered glass dish. Add the pork chops and toss to coat. Marinate for thirty minutes in the refrigerator.

2. Remove the pork chops from the refrigerator and allow to come to room temperature.

3. Grill over high heat for three minutes on each side. This will sear the meat.

4. Allow to cook for six to eight minutes over medium heat. Sprinkle with salt and pepper and serve immediately.

  • Basic Pork Ribs

Pork ribs are a barbecue staple, and this recipe is the simplest way to try them yourself.

1 cup of your favorite barbecue sauce
3 pounds pork spareribs

1. Grill the whole rib rack over low heat for one to one and a half hours.

2. Brush with the barbecue sauce during the last fifteen minutes, taking care not to let the sauce burn.

3. Cut the ribs into three-rib portions.

  • Southern Pulled Pork

This is a southern specialty and is the center of many summer parties. It’s usually served on buns with coleslaw piled on top and lots of hot vinegar sauce.

2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon sugar
1-1/2 teaspoons black pepper
2 teaspoons salt
1 teaspoon ground red pepper
1 boneless pork shoulder roast, 4 to 5 pounds

1. Combine all the spices to form a dry rub and press into all surfaces of the pork roast.

2. Grill over low heat for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill.

3. Shred the pork into pieces with two forks. This is called pulling the pork, which is where it gets its name.

4. Mix in plenty of the vinegar sauce. The recipe for that is below.

  • Hot Vinegar Sauce for Pulled Pork

3/4 cup apple cider vinegar
3/4 cup white vinegar
2 tablespoons sugar
1 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
Salt and pepper

Learn these three pork recipes, and you are well on your way to mastery of the complete barbecue menu.