Welcome to the Celtnet Barbecue and Grilling Recipes Home Page

Welcome to Celtnet's Barbecue and Grilling (Broiling) Recipes Page — This listing is for all the recipes on this site where barbecuing and grilling (broiling) represents the main cooking method. In terms of a cooking method barbecuing is perhaps one of the earliest that humans ever used. After all, for a basic barbecue all you need to do is to lay a picece of meat or firm vegetables over a fire. or on top of the charcoal embers of a fire. With the advent of metal you can prepare a simple grill, allowing the food to be kept off the fire itself whilst still being in the flame. Cooking using this method is by direct ratiation and modern grills (broilers) are simply a continuation of this cooking process. Barbecuing or grilling food gives the food a slightly-burnt (caamelized) note that you simply cannot get from any other cooking method. This is why barbecuing remains a popular cooking method even today. In those regions of the world where ovens are not common, barbecuing remains a common method of preparing meats, especially fish. The recipes presented on these pages are derived from all corners of the globe and many periods in history. As well as meat dishes and modern barbecue dishes you will also find ancient recipes and recipes for desserts and sweet dishes...

Alphabetical list of barbecue and grilling recipes follow (limited to 100 recipes per page). There are 192 recipes in total:


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Ćevapčići
     Origin: Serbia
Brochettes de Porc
(Pork Kebabs)
     Origin: Reunion
Grilled Artichokes with Lemon-Mint Dipping Sauce
     Origin: British
Adana Kebab
     Origin: Turkey
Brochettes de poulet
(Chicken Kebabs)
     Origin: France
Grilled Bananas Republique
     Origin: British
African Potato Omelette
     Origin: North Africa
Bushmeat Skewers with Peanut Satay
     Origin: Namibia
Grilled Grey Mullet in a Spicy Coating
     Origin: British
Algerian Grilled Sardines with Lemon
     Origin: Algeria
Cajun Marinade
     Origin: Cajun
Grilled Herb Schnitzel
     Origin: Germany
Aloha Seafood Dish
     Origin: Hawaiian
Cajun Ribs
     Origin: Cajun
Grilled Herring with Mustard Sauce
     Origin: British
Anguillan Kebabs
     Origin: Anguilla
Cajun Sausage and Shrimp Skewers
     Origin: Cajun
Grilled Kefta
     Origin: North Africa
Apple-smoked Barbecue Ribs
     Origin: American
Camaro Grelhado com Mohlo Cru
(Grilled Prawns with Raw Sauce)
     Origin: Angola
Grilled Lobster with Lime Butter
     Origin: Australia
Armenian Basturma
     Origin: Armenia
Caws a Thatws wedi Pobi
(Potato and Cheese Bake)
     Origin: Welsh
Grilled Mackerel Kofta
     Origin: British
Aussie Barbecue Seasoning
     Origin: Australia
Char-grilled Kangaroo Kebabs with Smoked Aubergine Purée
     Origin: Australia
Grilled Mullet
     Origin: British
Aussie Stuffed Drumsticks
     Origin: Australia
Cheese Artichoke Rarebits
     Origin: British
Grilled Plantains
     Origin: Togo
Azeri Chicken Skewers
     Origin: Azerbaijan
Chichinga
(Skewered Goat)
     Origin: Central African Republic
Grilled Queen Prawns
     Origin: Zanzibar
Bananas en Croute
     Origin: British
Chicken Cafréal
     Origin: Angola
Grilled Salmon Balmoral
     Origin: Scottish
Barbecue Fish Marinade
     Origin: American
Chicken Kebabs in an Oriental Sauce
     Origin: Fusion
Grilled Salmon in Red Wine and Wild Mushroom Sauce
     Origin: British
Barbecue Sauce
     Origin: American
Chicken Pupus
     Origin: Hawaiian
Grilled Sea Bass and Marsh Samphire
     Origin: British
Barbecued Baby Back Ribs
     Origin: British
Chicken with Sea-buckthorn Marinade
     Origin: British
Grilled Tilapia
     Origin: African
Barbecued Beef Roast
     Origin: Australian
Chilli Barbecue Sauce
     Origin: American
Grilled Trout
     Origin: Romania
Barbecued Halibut with Oriental Sauce
     Origin: Fusion
Chilli Honey Wings
     Origin: African Fusion
Grilled Turkey Legs
     Origin: Germany
Barbecued Key Lime Chicken
     Origin: American
Chinese Barbecue Sauce
     Origin: Fusion
Grouse à L'Americaine
     Origin: France
Barbecued Leek and Sweet Pepper
     Origin: American
Cinnamon Honey Wings
     Origin: American
Guai Gaun Singlong Tumbuk
(Grilled Fish with Greens)
     Origin: Sumatra
Barbecued Orange Chicken
     Origin: American
Coffee Glazed Chicken
     Origin: Zanzibar
Guinean Fish Grill with Three Sauces
     Origin: Equatorial Guinea
Barbecued Pizza
     Origin: American
Cosa-Cosa Camaro
(Hot-Hot Prawns)
     Origin: Angola
Hake in Chermoula Mariande
     Origin: Morocco
Barbie Sauce
     Origin: Australia
Coupé-Coupé
     Origin: Central Africa
Hamam Meshwi
(Char-grilled Pigeon)
     Origin: Egyptian
Basturma
(Marinated Skewered Beef)
     Origin: Georgia
Curried Lamb Chops
     Origin: Fusion
Hawaiian Marinated Steak
     Origin: American
Basturma II
(Georgian Pomegranate Marinated Grilled Lamb)
     Origin: Ukraine
Dijon-glazed Corned Beef
     Origin: Ireland
Herb-crusted Lamb with Creamy Morel Potatoes
     Origin: British
Beef Pockets Stuffed with Wild Mushrooms
     Origin: Scotland
Fish Espagnole
     Origin: Spain
Herbed Barbecued Lamb
     Origin: Fusion
Beer Barbecue Sauce
     Origin: American
Frango de Churrasco
(Barbecued Piri-piri Chicken)
     Origin: Portugal
Honey and Ginger Chicken Skewers
     Origin: Anglo-Indian
Bermuda Chicken
     Origin: Bermuda
Frango Grelhado Piri Piri
(Grilled Chicken with Chillies)
     Origin: Angola
Honey Spiced Barbecue Sauce
     Origin: American
Bermuda Salmon
     Origin: Bermuda
Gegrillte Bratwurst
(Grilled Bratwurst)
     Origin: Germany
Hot, Red Barbecue Rub
     Origin: Fusion
Bibingka Cassava
(Cassava Dessert)
     Origin: Philippines
Georgian Spitted Chicken with Plum Sauce
     Origin: Georgia
Hummus and Herb Stuffed Mushrooms
(Cod Roe Patties)
     Origin: Fusion
Blackened Chicken Legs
     Origin: Fusion
German Burgers
     Origin: Germany
Jack Daniel's Barbecue Sauce
     Origin: American
Blackened Duck Legs
     Origin: Fusion
Goat and Aubergine Kebabs
     Origin: Haiti
Kafta de Sardine Grillé
(Grilled Sardine Kofta)
     Origin: Algeria
Blackened Pork Chops
     Origin: Fusion
Goat Brochettes
     Origin: Rwanda
Karabakh Khorovats
(Skewered Pork with Pomegranate Syrup)
     Origin: Azerbaijan
Bourbon Steak
     Origin: American
Golwython Oen Mewn Saws Seidr
(Lamb Cutlets in a Cider Sauce)
     Origin: Welsh
Braai Sauce
     Origin: South Africa
Gratin de mangue à la noix de coco
(Gratin of Mango with Coconut)
     Origin: France

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Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.


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