These Argentinian-style beef ribs are tender and juicy, their robustness mouthwateringly complimented by the bright, complex acidity of the chimichurri. It’s an unapologetically indelicate dish—it’s carnal, demanding that you pick up the bones and tear every last bite off with your teeth, licking the chimichurri from your fingers.
Jjukumi Gui (Korean barbecued octopus) is an enticing bite of Korea, and yet oddly familiar in the way that it checks all the boxes of successful Western barbecue: a little sweet, a little spicy, a little tangy, a little smoky.
This recipe channels the traditional flavors of the Peruvian anticuchos de corazon. The accompanying skewers feature zucchini, tomatoes, shallots, and queso de frier to create an array of flavors ranging from tangy to sweet to buttery, unified and brightened up by the acidity of lemon juice.
The pork belly on these skewers is succulently tender, coated in a sweet and salty sauce. This a simple but memorable meal that makes my fiancé nostalgic for good times in Japanese yakiniku restaurants.
Sweet, sour, and salty, these grilled chicken wings have zing both from the spices and the lime. Topped with scallions and fried garlic, they’re little pieces of tangy heaven.
Want to serve up some citrus kissed, grilled seafood that’ll really wow your bbq guests? With this recipe for octopus, do some prep ahead of time and you can just whip these tentacled beauties out when you’re ready to grill. Presto! Tentacular spectacular!
This recipe is all about highlighting the natural flavors of really good ingredients. Good olive oil, fresh lemon juice, and the essential oils of freshly chopped herbs infuse the chicken legs, which are then grilled, topped with fresh basil leaves and mozzarella, and finished off quickly in the broiler. Easy, delicious, and a perfect summer recipe that won’t heat up your kitchen!