The Pack Report

10 Barbeque Recipes You Must Try This Summer

What’s the secret to the ultimate cookout? Darn good food, that’s what. Scratching your head on how to make your barbeque spectacular this summer? Look no further, we have a breakdown on the 10 best barbeque recipes you must try this summer season that are not only crowd pleasers, but simple to recreate.

Smoked Baby Back Ribs are a staple and for good reason. However, today we are highlighting BBQ influenced dishes that are a little out of the norm. They are wonderful compliments to ribs, burgers, and steaks, but bring an extra something unique to a summer weekend.


Let’s start with the sides. Even though they are not the star of the show, they deserve their own recognition.

  1. BBQ Baked Beans

This gem of a recipe is from and is focusing on the ultimate and best barbeque baked beans, and we agree with them.


  • 1 pound dried red beans
  • 3 quarts water
  • 1 bay leaf
  • 1 ½ pounds boneless pork shoulder, cut into 2-inch cubes (Optional)
  • 1 yellow onion, chopped
  • 1 cup barbecue sauce
  • ½ cup ketchup
  • ⅓ cup apple cider vinegar
  • ¼ cup packed light brown sugar
  • 3 tablespoons molasses
  • 2 tablespoons yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 2 ½ cups reserved bean cooking liquid
  • 6 slices thick-cut bacon


  • Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
  • Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
  • While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Transfer tender bean mixture to a deep, 15×10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
  • Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.

This recipe is full of nutrients and health benefits, but without lacking flavor! 


Choose your favorite veggies, but our favorites include the following;

  • zucchini
  • mushrooms
  • asparagus
  • bell peppers
  • eggplant
  • red onion


Create your own marinade. We recommend marinating your vegetables the evening before you grill to ensure all veggies are soaked in all the flavors. We typically do not measure our marinade as it’s dependent on what you are craving. However, some of our favorite marinades involve mixing oil, Worcestershire sauce, low sodium soy sauce, red pepper flakes, salt, and cracked black pepper. 

The Recipe Critic nailed this tasty recipe. Marrying the flavors of sweet, smoky, and a little spice from the cinnamon, this recipe is one you will keep returning to.


  • Pineapple:The main ingredient turned into something spectacular.
  • Brown Sugar:Sweeten the sauce with brown sugar.
  • Butter:Melting the butter will help spread the glaze evenly.
  • Cinnamon:Adds a little sweetness with a hint of spice. Sprinkle some cinnamon overtop of the spears as well as adding it to the glaze.


  • Making the caramelized glaze: Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar, and cinnamon. (If it seems thick, I always put it in the microwave for a few seconds so that it can easily pour on top of the pineapple.)
  • With a brush:Spread on top of the pineapple.
  • Grilling pineapple:Grill for about 7-10 minutes or until it starts to turn golden brown. I always like to brush the excess sauce from the pan back on top of the pineapple before serving.
  • Grilled Corn On The Cob

This particular recipe has been a top-viewed recipe on the Pack Report blog for years – seriously! For the ingredients and directions, check it out here


What’s a cookout without dessert? Yes, you can actually incorporate BBQ sauce into a savory dessert that is surprisingly a family go-to. 

  1. BBQ Chicken and Apple Bread Pudding

This recipe is finger-licking tasty and from Taste of Home. 


  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 6 tablespoons butter, divided 
  • 1 large sweet onion, thinly sliced
  • 2/3 cup barbecue sauce, divided 
  • 2 cups diced cooked chicken
  • 2 large eggs, beaten


  • Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside.
  • Pour 1/4 cup barbecue sauce over chicken; toss to coat.
  • Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt, and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine.
  • Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle the remaining barbecue sauce over bread pudding. Sprinkle with chives.


Now to the main components of the meal – the protein-packed dishes that are marinated, glazed, and infused with BBQ flavors. If your guests are not into red meat, no sweat, you can substitute with additional vegetables, fish, chicken, or pork. 

This is certainly a recipe worth repeating. Get ready to devour your favorite grilled chicken wings this summer.


  • Chicken wings
  • Garlic cloves-minced
  • Seasonings-Salt and Black pepper
  • Barbecue sauce


  • Grill them.Grill the wings over high heat until cooked through, about 5-6 minutes per side.
  • Cover them with BBQ sauce.Glaze barbecue sauce on each side of the wings. Then grill them for another 2 minutes per side. Remove from the grill and glaze extra barbecue sauce over the wings.

Recipe Tip:

  • Marinate the wings for at least 2 hours– Don’t skimp on the marinating time because this will infuse the chicken with all that delicious garlicky flavor.
  • Cook the wings a little longer after the BBQ sauce is on– Doing this will slightly caramelize the sauce while also locking it onto the wings for better flavor.
  • Cook them over high heat-Using high heat on your grill helps the meat pull away from the bone, making these tasty BBQ chicken wings easier to eat.

It’s big. It’s bold. It’s damn good. Talk about a symphony of flavors. Simply put, this recipe from The Cozy Apron has created a drool-worthy dish.


  • Sandwich rolls or hamburger buns
  • 8 teaspoons olive oil
  • Toasted garlic powder, to taste
  • 4 cups shredded/pulled leftover brisket, warmed
  • 4 tablespoons mayonnaise
  • 2 tablespoons prepared red horseradish, or more to taste
  • 4 tablespoons barbecue sauce
  • 2 medium avocados, pitted, peeled, and sliced
  • 1/2 cup crispy shallots or pickled onions (for a healthier kick!)

Ingredients For Creamy Sauce:

  • ¼ cup plus 2 teaspoons cream horseradish (in a jar)
  • ¼ cup plus 2 teaspoons sour cream
  • Pinch or two salt
  • Twist of cracked black pepper

Directions on How To Grill Brisket:

  • Pour the wood chips in one of the foil pans and add enough water to just cover the chips. Cover with foil and cut slits in the foil to allow smoke to escape.
  • Light your grill and scrape the grates clean.
  • Turn the burners on one half of the grill off. Keep the burners on the other half set to LOW heat.
  • Place the brisket directly on the lit side of the grill, fatty side up and grill for about 5 minutes. Turn the brisket over and grill for 5 minutes more.
  • Place the brisket into the remaining, clean foil pan (fat side up) and move it to the unlit side of the grill. Place the covered foil pan with the wood chips in it on the lit side of the grill and close the grill.
  • Allow the brisket to cook for approximately three hours. You want your grill temperature to remain at about 300 degrees which can be achieved by adjusting the grill vents. With my gas grill keeping one side lit on low and one side off, plus opening the vents, kept it at this temperature.
  • In about the final 30 minutes of grilling time, turn the brisket over so the fat side is down next to the foil and baste the non-fatty side of the brisket with your favorite barbecue sauce. I have linked to my favorite barbecue sauce in this post if you would like the recipe for Apple Butter Barbecue Sauce.
  • Remove the brisket from the grill and baste again. Allow to rest on a cutting board for 10 minutes before slicing and serving. 

The best part about creating your own kabobs at home, is that they are customizable. Whether you choose chicken, pork, beef, lamb, or shrimp as the protein, the following recipe is still killer good and from The Food Network.


Dijon-Rosemary Steak:

1 tablespoon Dijon mustard

2 tablespoons fresh rosemary, stemmed

4 cloves garlic, minced

2 tablespoons freshly squeezed lemon juice

2 tablespoons balsamic vinegar

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:

1 orange, zested, then juiced, remainder discarded

1 lemon, zested, then juiced, remainder discarded

1 lime, zested, then juiced, remainder discarded

4 cloves garlic, minced

1 tablespoon fresh tarragon leaves

1/4 cup soy sauce

1/4 cup canola oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:

3 cloves garlic, minced

2 shallots, minced

1 bay leaf (fresh or dried)

2 tablespoon fresh thyme leaves

1/4 cup finely chopped fresh Italian parsley

1 teaspoon chili pepper flakes

1/4 cup olive oil

2 tablespoons freshly squeezed lemon juice

1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:

Bell peppers


Cherry tomatoes


Italian squash

Baby potatoes, boiled until cooked through

Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:

1/4 cup olive oil

2 tablespoons balsamic vinegar

Salt and pepper


  • If using bamboo skewers, soak them in water for 1 hour to retard charring.
  • Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  • Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  • Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in the refrigerator for 2 hours.
  • Cut vegetables into bite-size pieces.
  • Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
  • Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
  • Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

Add a little fiesta to your night. You have to try these tasty BBQ pulled pork tacos from our friends at Leite’s Culinaria.


For Chipotle Slaw

  • 1/2 head (10 oz) red cabbage cored and finely shredded
  • 1/2 head (10 oz) green cabbage cored and finely shredded
  • 1/2 medium red onion thinly sliced
  • 1/2 bunch fresh cilantro finely chopped (about 1/2 cup)
  • 1/2 bunch scallions finely chopped (6 to 8 scallions)
  • 1 cup (8 oz) matchstick carrots from 2 or 3 medium carrots
  • 3/4 cup mayonnaise
  • 1/2 cup chipotle salsa
  • 2 tablespoons honey
  • 1 1/2 tablespoons Sriracha chile sauce
  • 1 teaspoon kosher salt or more to taste
  • 1 tablespoon freshly ground black pepper
  • 1/2 tablespoon garlic powder
  • 1 lime juiced (about 2 tablespoons)

For The Tacos

  • 8 to 16 tablespoons (4 to 8 oz) unsalted butter
  • 16 (6-inch) corn tortillas
  • 3 pounds pulled pork warmed
  • 1 to 1 1/2 cups store-bought or BBQ Sauce


The Slaw

  • Combine all the slaw ingredients in a large bowl Using tongs or clean hands, thoroughly toss everything until well combined. Cover and refrigerate until ready to serve, anywhere from 1 to 6 hours. Toss gently to recombine before serving.

·      Assemble the BBQ pulled pork tacos

  • Melt 1 to 2 tablespoons of butter in a large cast iron skillet over medium-high until it foams, about 1 minute. Add the tortillas, a couple at a time, and cook until the bottoms are lightly charred, 15 to 45 seconds.
  • Turn and top each with 3 ounces (85 g) pork and cook for 30 seconds. Fold the tacos slightly, and move to a large platter. Repeat with the remaining tortillas, adding butter as needed to the skillet between batches.
  • Top each taco with about 1/4 cup slaw and 1 tablespoon barbecue sauce. Serve immediately and don’t forget to pass additional barbecue sauce on the side.

We know that a BBQ spread is not complete without a little fish and specifically salmon on the menu. This recipe from is spectacular!


  • 3tablespoons packed brown sugar
  • 4teaspoons dijon mustard
  • 1tablespoon  soy sauce
  • 1teaspoon rice vinegar
  • 2(7 ounce)  salmon steak (about ¾ inch thick)


  • Prepare bbq (medium-high heat).
  • Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.
  • Transfer 1 tbsp glaze to small bowl; mix in rice vinegar and set aside.
  • Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
  • Place salmon steaks, glazed side down, onto bbq.
  • Grill until glaze is slightly charred, about 4 minutes.
  • Brush top side of salmon steaks with remaining glaze in medium bowl.
  • Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer.
  • Transfer salmon to plates.
  • Drizzle reserved glaze to small bowl over salmon and serve.

Grilling Tip: We recommend amplifying the BBQ flavors even more by taking them over the edge with a squeeze of citrus – preferably a mandarin orange slice. The sweet and tangy complement the smokey and spice of BBQ sauce perfectly.

Remember to complete the ultimate barbeque weekend with a durable and stylish apron, Made in the USA cutting boards and utensils, and the coolest pint glasses.

Happy Grilling, friends!

Happy Adventures - Duluth Pack