Barbeque Recipes Revealed

When anyone thinks of a barbeque recipe they will almost always imagine smoky mouth-watering meat. Thick juicy steaks, moist hand-made burgers or even a roasted chicken or ribs; meat seems to be the world's first choice for barbequed food. However, with all of the recent health issues surrounding the consumption of red meat, more and more people are beginning to live a vegetarian lifestyle. So do they miss out on the famous smoked flavor and family fun of the back porch grill? Not necessarily!

It isn't news that veggies and side dishes can be grilled to perfection along with the main course meat of choice but a vegetarian main course seems to still be limited to the kitchen stove or cook top.

This dilemma can be solved simply by thinking about food in a creative way. The following is a barbeque recipe for Portobello Mushroom Burgers. You may be thinking that such a recipe could not compete with a traditional beef or chicken burger, but after only the first few bites you'll be wondering how you ever went without them.

Vegetarian or not, these scrumptious burger substitutes will be a hit with the whole family!

Portobello Mushroom Burgers

You will need:

4 Portobello mushrooms, cleaned with all stems and gills removed
1 tub of pre-made, store brand brucshetta mix
a cup of chopped fresh baby spinach
1 Cup of finely shredded mozzarella cheese
3 tbsp of fresh basil
And 4 freshly baked Ciabatta buns

1. Preheat your barbecue to medium heat and lightly oil your grill.
2. Now, carefully place mushrooms onto the grill with the cap side down (they should look like small empty bowls). Layer your spinach and brucshetta mix in the center of all four mushroom caps.
3. Sprinkle on as much mozzarella cheese as desired and heat until melted.
4. Garnish the mushroom caps with your fresh basil, serve on the Ciabatta buns and enjoy!

This barbeque recipe isn't only tasty it is also healthy. With only 390 calories per burger and only 14g of fat it is a great way to enjoy the flavor of barbeque season guilt-free!

Summer is approaching quickly and barbeque season is upon us! With the following barbeque ingredients easily accessible in your pantry, you will be able to prepare and mix up just about anything!

Dijon mustard; This flavorful barbeque staple can be added to both marinades and sauces and of course can be used as a condiment and topping for anything from Polish sausage to mammoth sized beef burgers.

Montreal steak spice; A recognizable combination of spices and seasonings such as dried red peppers, cracked black peppercorns, garlic powder and cayenne pepper, this smoky mixture can be used as both seasonings in a marinade or as a dry rub for ribs and steak.

Ketchup; Though most of us consider ketchup to be nothing more than a topping for hotdogs and french-fries the truth is, this everyday condiment can add quite a bit of flavor to home-made barbeque sauces and marinades.

Honey; This is a great way to sweeten your sauces, but due to the fact that sugar can burn at a relatively low temperature it s important not to use large quantities of honey as a barbeque ingredient.

Garlic; This ingredient is a great addition to almost any recipe. Barbeque recipes are no exception. However, fresh chopped garlic will provide more flavor than garlic powder and will not be lost as easily under stronger smokier tastes.

Olive oil; this barbeque ingredient is almost essential if you are planning on roasting any veggies on your grill. It will insure that your side dishes all stay crisp and juicy.

Louisiana Hot Sauce; Barbequed chicken wings, shrimp skewers, even salmon kabobs are all better when drizzled with a little heat!

Brown Sugar; A great barbeque ingredient to counteract the salt content in most barbeque sauces and marinades.

Pineapple juice; this may seem like a strange addition to our list of barbeque ingredients, but the truth is pineapple juice is a great tasting and effective marinade that will add endless moisture and taste to any thicker cut of beef. Unlike most marinades, your meat will only have to sit in pineapple juice for a few hours as opposed to overnight.

Onion; whether dried, minced or fresh, onion adds a ton of flavor to any food, just remember to chop fresh onion quite fine when added to marinades to insure the flavor penetrates into your meat.