BBQ fever (3)

“BBQ” it’s a foodie which all of us love. When I hear it, I always remember the evening BBQ parties which I do have with my friends. Did you know even vegetarians do even have vegetarian BBQ? So today I thought of letting you know a vegetarian BBQ recipe too. Let’s see the foodies which we are making today.

(1) Tofu & Vegetable Skewers BBQ

Tofu & Vegetable Skewers


For 4 skewers

  • ½ cup water(120 mL)
  • ¼ cup maple syrup(55 g)
  • 2 tablespoons BBQ sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon oil
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 1 teaspoon black pepper
  • 15 oz firm tofu(425 g)
  • pepper
  • onion
  • zucchini


  • 4 wooden skewers


  1. Dip the wooden skewers in a deep bowl filled with water to prevent them from burning.
  2. Place the tofu on a plate lined with paper towels. Complete with another paper towel and another plate. Microwave for 3 minutes.
  3. Cut the tofu into 9-12 cubes and set aside
  4. Mix and mix the water, maple syrup, soy sauce, barbecue sauce, oil, garlic powder, sriracha and pepper.
  5. Put the tofu in the marinade and store in the refrigerator for at least 1 hour.
  6. Remove the tofu from the marinade. Heat the marinade over low heat and cook for about 10 minutes until it is reduced and thickened.
  7. Assemble the skewers alternately with tofu and vegetables.
  8. Heat a pan or grill and cook each skewer for 3-4 minutes per side.
  9. Have fun!

(2) Bacon BBQ Chicken Loaf

Bacon BBQ Chicken Loaf


For 6 servings

  • 5 chicken breasts
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 20 slices bacon
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 2 green bell peppers, sliced
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 1 cup BBQ sauce(290 g), divided
  • 10 slices cheddar cheese
  • ½ red onion, sliced
  • 2 red bell peppers, sliced


  1. Preheat the oven to 180 ° C.
  2. Cut each chicken breast in half crosswise and then cut the larger half horizontally again to make 3 cutlets. Transfer to a large bowl.
  3. In a small bowl, mix the salt, garlic powder, smoked paprika, onion powder, chili powder, black pepper, and cayenne pepper. Stir to combine.
  4. Pour the seasoning mixture over the chicken cutlet and toss to season completely. Set the chicken aside.
  5. Arrange the bacon slices in a 23 x 13 cm loaf pan. Make sure the bottom and sides are completely covered and that the strips hang on the sides.
  6. 4 seasoned chicken cutlets, 2 tablespoons barbecue sauce, 5 slices of cheddar cheese, 4 more chicken cutlets, 2 more tablespoons barbecue sauce, green pepper, onion, 2 tablespoons barbecue sauce, chilli, 5 , put the remaining slices of cheese and the remaining chicken. Then wrap the overlying bacon strips on top of the loaf.
  7. Cover the bread with aluminum foil and bake for 1 hour. Then remove the foil, drain the excess fat and bake without a lid for another 30 minutes. Make sure the chicken is cooked and the bacon is brown and crisp.
  8. Remove the bacon bread from the oven and turn on the grill. Turn the loaf over a wire rack on a baking sheet and staple the loaf with the remaining barbecue sauce.
  9. Fry for 5 minutes until the glaze dries slightly.
  10. Slice and serve with sandwiches or other grilled foods.
  11. Have fun!

(3) BBQ-Pulled Pork Fries

BBQ-Pulled Pork Fries


For 4 servings

  • 8 medium russet potatoes
  • 2 lb pork shoulder(910 g)
  • 3 tablespoons olive oil
  • 1 tablespoon pepper
  • 2 cups BBQ sauce(580 g)
  • ½ red onion, sliced
  • 1 cup shredded pepper jack cheese(100 g)
  • ½ cup scallion(50 g), sliced
  • 1 tablespoon of salt
  • 1 cup shredded cheddar cheese(100 g)
  • ½ cup sour cream(115 g)


  1. Preheat the oven to 220 ° C.
  2. Cut the potatoes into 1 cm slices and cut the slices into 1 cm strips.
  3. Arrange the sliced potatoes along with the pork shoulder on a baking sheet. Make sure the potatoes don’t touch the pork.
  4. Sprinkle the potatoes with olive oil, then sprinkle the pork and potatoes with salt and pepper and massage them so that they are all homogeneous. Cover the pork with 1 cup (286 g) barbecue sauce and rub evenly on all sides. Bake for 45 minutes.
  5. Remove the French fries and place the pork in the center of the pan. Bake for another two hours at 175 ° C
  6. Put the pork in a large bowl and use two forks to chop the pork. Combine the pulled pork with the remaining cup (286 g) barbecue sauce.
  7. In a pan or griddle, add half of the French fries, half of the grilled pork, half of the red onion, chili and half of the shallot and repeat with the remaining French fries, pork, red onions, cheddar cheese and spring onions. Cook for 15 minutes until the cheese has melted.
  8. Serve with sour cream.
  9. Have fun!

(4) BBQ-Cheeseburger Onion Rings

BBQ-Cheeseburger Onion Rings


For 8 servings

  • 1 lb ground beef(455 g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ cup BBQ sauce(145 g)
  • 1 onion
  • 8 cheddar cheeses, cubed
  • 2 cups flour(250 g)
  • 5 eggs
  • 3 cups panko breadcrumbs(150 g)
  • oil, for frying


  1. In a medium bowl, add the ground beef, salt, pepper, garlic powder, and barbecue sauce. Mix well.
  2. Cut the onions into 1 ¼ cm thick slices. Peel off the outer layer and separate each layer of the rings.
  3. Fill the onion slice with a spoonful of meat. Place the cheese cube in the center and add a little more meat to cover the cheese.
  4. Dry the onion ring and fry it in oil heated to 160 ° C for 3-5 minutes or until completely cooked and browned.
  5. Serve with your favorite sauce.
  6. Have fun!

(5) BBQ-Chicken Corn Dogs

BBQ-Chicken Corn Dogs


For 3 servings

  • 2 cups shredded chicken(250 g)
  • 1 cup BBQ sauce(290 g)
  • 1 cup flour(125 g)
  • ½ teaspoon pepper
  • 1 cup cornmeal(150 g)
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 egg
  • ¼ cup sugar(50 g)
  • 1 cup milk(240 mL)
  • oil, for frying
  • BBQ sauce, for serving


  1. Take a bowl, add the shredded chicken with the barbecue sauce and mix well.
  2. Divide the BBQ chicken into 3 stems on a baking sheet and place a skewer on top of the chicken.
  3. Freeze for 1 hour or until solidification.
  4. Whisk the flour, cornmeal, sugar, baking powder, salt and pepper in a bowl.
  5. Add egg and milk. Now stir it until smooth. Let rest for 20 minutes.
  6. Pour the mixture into a cup.
  7. Heat the oil to 180 ° C in a large saucepan or in a Dutch oven.
  8. Take the chicken out of the freezer and carefully remove it from the pastry with a fork.
  9. Dip the chicken skewer in the cornmeal batter until it is completely coated.
  10. Place the corn dog in the oil and cook for 3-5 minutes or until golden brown.
  11. Place on a paper towel to drain.
  12. Serve with barbecue sauce.
  13. Nutrient Calories: 2050 Fat: 172 grams Carbohydrates: 117 grams Fiber: 4 grams Sugar: 47 grams Protein: 13 grams
  14. Have fun!

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