Get the latest Barbq recipes from Group Recipes. http://www.grouprecipes.com/tag/barbq Yep! Another one from the folder.... http://www.grouprecipes.com/104911/bulls-eye-original-bbq-sauce.html A quick and easy Cobbler recipe that will have everyone convinced you slaved for hours to make. http://www.grouprecipes.com/104556/easy-dutch-oven-pear-cobbler.html Wanted to try to copy the Whiskey River Salmon at a local steak house. This was my first time Bar-B-Que-ing. It turned out really good. http://www.grouprecipes.com/87384/sunnies-1st-time-kitchen-sink-salmon-marinade.html A fun,tasty, meal for the family http://www.grouprecipes.com/73239/cheddar-filled-beef-roll.html This is a Texas style barbecue sauce with a smoky, slightly sweet and spicy flavor. Its what you would expect at a Texas barbecue. I got it from a Mr. Meat Smoker many years ago. http://www.grouprecipes.com/65877/texas-style-barbecue-sauce.html This recipe has been in my family for many years. You can make it as spicy as you like by increasing the chili powder and cayenne. I serve it with rice and a green salad. http://www.grouprecipes.com/52590/mexican-bbq-chicken.html Serves 12 or more people, all depends on how big the turkey is. I like bbq turkey so this is a favorite of mine. I got this recipe from our local cook book that came out in 2002. http://www.grouprecipes.com/52024/turkey-bar-b-que.html These delectable shrimp boiled in beer and rolled in lots of spice and garlic are the most popular appetizer of Dinosaur BBQ. Their "a-peel" has always been in the roll-up-your-sleeves sloppy nature of eating 'em. There's nothin' polite about 'em, and that's the way we like it. http://www.grouprecipes.com/38981/dinosaur-bar-b-que-drunken-spicy-shameless.html If the idea of succulent barbecue gets your mouth watering but you are not inclined to smoke a big hunk of meat for hours over a smoldering fire, this oven-cooked version is for you. http://www.grouprecipes.com/36358/pulled-pork.html Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well. http://www.grouprecipes.com/36355/inside-out-cheeseburgers.html