Everybody has their favorite barbecue recipes: some chicken or ribs (or both) slathered in sauce, maybe some corn on the cob wrapped in foil on another section of the grill.

But often over looked in barbecue recipes are the side dishes—things that are being made in the kitchen. The whole point of barbecue is to be outside. Add to your regular barbecue recipes for some sides.

Ever run into barbecue recipes for jalapeno peppers? Scrape ‘em out, stuff ‘em with cream cheese, wrap ‘em with half a piece of bacon, grill ‘em for three minutes on a side, then douse with a little sauce, and you’ve got an awesome side. Corn wrapped in foil may be a staple for most outdoor feasts, but change it up a little. Barbecue recipes for skewered vegetables abound on the web. Grill them with a little balsamic vinegar or baste them with some diluted barbecue sauce, and you’ll have kids eating vegetables and not complaining.

What about barbecue recipes for dessert? On the surface, grilling fruit seems weird, but for a simple dessert, just grill some pineapple slices for a couple of minutes on each side. If you want something a little more decadent, cut some peaches in half and grill them, open side down, for five minutes. Pull them off, sprinkle some honey and crumbled blue cheese on them, and serve them hot. The only ones who aren’t crazy about this dessert are the peaches themselves.

Barbecue recipes are only as limited as your imagination. If it can be cooked inside on the stove, chances are it can be cooked outside on the grill.

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Although the word’s origin (barbacoa) comes from Trinidad, barbecue has become very much an American specialty, in the Southern states especially. The “barbecue belt” runs from as far east as North Carolina to as far west as Missouri. Each region has its own unique taste and each claims to be the best. We’ll work from east to west, which means that today we’ll discuss eastern NC pork barbecue recipes.

Eastern NC pork barbecue recipes are all “wet” recipes, meaning that they involve cooking with a sauce as compared to dry spice “rubs” that are used in other regions.

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Look on the bottle of any store-bought barbecue sauce and you’ll see much of the same: tomato puree, vinegar, refined sugar, salt, corn starch, and high fructose corn syrup. Those last four items aren’t really healthy. With a little imagination, homemade barbecue sauce recipes can provide a healthier, less expensive alternative with a lot of variety. The basic “stock” of homemade barbecue sauce recipes consist of this: two cups of ketchup, one cup of apple cider vinegar, a cup and a half of brown sugar, and a stick of butter. The brown sugar is better for you than the refined sugar and the utter, while high in fat, will help the sauce stick to your meat. Bring to a boil, then reduce heat and simmer for ten minutes. After it cools, strain it, pour it in a jar and keep it in the fridge—it will keep for two weeks.

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Like ribs, there are countless barbecue chicken recipes. Deciding if you want a sauce or a rub or if you want your chicken spicy or sweet is really only the beginning.

But unlike ribs, barbecue chicken recipes off more variety. Face it: if you have a slab of ribs, there are only so many directions it is going to fit in a grill or a smoker, and you certainly don’t want to break them apart. Chicken, on the other hand, can be cooked whole or in parts, bone-in or deboned.

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One of the more interesting barbecue chicken recipes is what a crazy old man who used to run an unethical telephone headset company called “beer ass chicken.” Simply enough, take a can of beer, open it, set it in the middle of the grill, and lower a whole chicken onto it. You can do whatever you want to the outside of the chicken. The beer will come to a boil, first bubbling out of the can and eventually converting to steam. The interior of the chicken winds up being incredibly moist and tender.

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Nothing spoils your barbecue than a surprise thunderstorm, but there are a number of baked barbecue chicken recipes that taste like they are right off of the grill. For all of the barbecue baked chicken recipes, you need to be sure your oven is at 400 degrees—your grill is hot, so your oven has to be, too.

The key to the juiciest barbecue baked chicken recipes is to wrap the chicken tightly in foil, with the shiny side in. Make sure it’s sealed tight, put it on a cookie sheet, and cook for half an hour. Open it (carefully—there will be steam!) and make a sort of bowl with the foil, pour your favorite sauce on it, toss with tongs to coat everything easily, then cook for another 40 minutes. It’s that easy.

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An individual who adores cooking can never refrain from hunting for Barbecue chicken recipes. With the internet offering an interesting choice of Barbecue chicken recipes, understand the basics of cooking Barbecue chicken before experimenting them. Go for homemade barbecue seasonings and marinades to get the best flavor everyone likes.

With innumerable Barbecue chicken recipes available, you can check this exciting creation that can take approximately 40 minutes to get cooked. Start the preparation by marinating one kilo of whole chicken in one cup of soy sauce, 3 tablespoons of lemon juice, one minced head garlic, 1 onion finely chopped, 1tsp of freshly ground pepper, 3tbsp of brown sugar and half a cup of sprite or beer. Keep this mixture refrigerated for about one to three hours.

After three hours, stuff the gaps with 2 cups of lemon grass and place it on the grill until it turns golden brown all set for an appetizing lunch. As a variation to this Barbecue chicken recipes, you can go for mustard powder and apple cider along with a bottle of wine replacing the beer.

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Pulled pork is the traditional barbecue of North Carolina. It is perhaps the oldest form of barbecue in the United States. The sauce used in the eastern style of North Carolina Barbecue contains no tomatoes. It is descended from the "English ketchup" used in colonial America: a vinegar-based concoction with spices. English ketchup was sometimes made from fish brine, and mushrooms were sometimes used as well--but no tomatoes. It is believed by some that in the 1600's and 1700's tomatoes were thought to be poisonous. In any case, today we use the vinegar and the spices, but no fish brine and no mushrooms--and still no tomatoes! This is an easy (not technically a barbecue) version that requires no fancy smoking or grilling. Just use your stove and oven! Read more North Carolina Barbecue Recipes Online.

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Atlanta GA offers some of the best Barbecue sauce recipes and has some of the best Barbecue restaurants in the country. Atlanta Barbecue sauces differ from some of its neighboring states. Most Barbecue sauces have a few things in common. The main ingredients are tomatoes or ketchup, spices, something sweet like sugar or molasses and sometimes vinegar. Most of the Barbecue sauces that I have tried in the Atlanta area has a strong tomato base. I think most of the Barbecue restaurants use either tomato ketchup or sauce. Read more Altanta best Barbecue sauce recipes

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If you are seeking a very unique flavored Barbecue sauce for your next barbeque then you must try Bourbon Barbecue Sauce Recipes. This is a very unique sauce that only you will know the secret ingredient.

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The most popular bourbon Barbecue sauce recipes needs the following items to prepare, ½ to ¾ cup of your favorite bourbon, ½ cup of chopped onions, 4 minced garlic gloves, 2 cups of ketchup, 1/3 cup of white vinegar, 3 tablespoons of Worcestershire sauce, ½ cup of brown sugar, ¾ cup of molasses, ¼ cup of tomato paste, a small amount of liquid smoke, salt and pepper to taste.

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