A homemade signature sauce from “Dave”—sweet, smoky, and full of character. Great on ribs, burgers, or as a dipping sauce for fries.

This sauce starts sweet but sneaks up with a spicy kick. Great for those who like their BBQ with a surprise punch of heat at the end.

A versatile, all-purpose BBQ sauce that balances tang, sweetness, and smoke. Works well as a glaze, dip, or base for other recipes. Ideal for chicken, ribs, or pulled pork.

A hearty beef roast slow-cooked with Dad’s secret BBQ seasoning. Juicy, tender, and full of smoky flavor—this dish is comfort food with a backyard twist.

Zesty lime and smoky BBQ flavor come together in this easy chicken recipe. Bright, juicy, and grilled to perfection. Perfect for tacos, salads, or solo.

Crowd-pleasing BBQ chicken with perfect char, juicy inside and coated in a sweet-savory sauce. A go-to recipe for holidays and summer cookouts.

A bold, peppery BBQ sauce with a punch. Created by a grill master with attitude—great on ribs, burgers, or anything needing a serious flavor boost.

Middle Eastern spiced ground meat skewers grilled to perfection. Bursting with herbs and garlic—served with flatbread, salad, or over rice.

Simple, no-fuss BBQ chicken baked in the oven. Great flavor without a grill. Perfect for quick weeknight meals or cold-weather BBQ cravings.

I have always had a problem with mole poblano, chilli and chocolate sauce, since I first tasted it in Mexico about 15 years ago and find it is often too sweet for my taste. Yet, I’m not unfamiliar with using chocolate in cooking, and a little in a rich red wine sauce works wonders. What I do like about mole poblano is the mixture of two dried chillies, mulato and pasilla, which gives the sauce a dark roasted fruitiness with just a hint of heat.

A steakhouse-worthy rib-eye rubbed with spices and grilled to perfection. Finished with a smoky BBQ glaze for bold flavor in every juicy bite.

These tapas make the most of the chorizo’s smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry.

The tomato water in this recipe has to be marinated overnight but all of the other elements are very quick to prepare for an easy midweek meal.

This American classic layers rye bread with pickles, sauerkraut, cheese and salt beef, topping it all off with a quick homemade Russian dressing.

Crowd-pleasing and economical, there’s nothing better than barbecue chicken wings sizzling on the grill – though these are equally tasty when cooked in the oven or on a griddle. A smoky rub and a sticky, spicy glaze give double the flavour.

Perfect for brunch, Matt Tebbutt’s poached eggs are drenched in homemade hollandaise and served with crispy sourdough, pancetta and peas.