Get the latest Broil recipes from Group Recipes. http://www.grouprecipes.com/tag/broil An easy make ahead dish; make up the marinade right in a gallon zip lock bag, drop in your chicken breasts, massage a little and then freeze. They will continue to marinate as they thaw. http://www.grouprecipes.com/104806/chicken-marinade.html Sure you've had ribs before, but with FRENCH'S® Spicy Brown Mustard at the foundation of this Deviled Beef Short Rib Stew, you will never look at stew the same way again. http://www.grouprecipes.com/103407/beef-short-rib-stew.html Its called Barbecued in New Orleans at Pascale Manali's but these shrimp have never been close to a barbecue but they are sooo good! We live about 2 hours from the coast but the fish guy at the local grocery store told us that the shrimp is frozen on the boat and they just pour the bags of frozen shrimp into their display cases. The sherry in the marinade makes these shrimp taste like I remember them from the Jersey shore as a kid. (they were fresh in those days) oh so long ago! http://www.grouprecipes.com/100473/broiled-shrimp.html - by Jacqueline Higuera McMahan: "Lamb was a favorite meat for barbecuing on the ranchos. In fact, no one can recall lamb ever being cooked in an indoor oven. The pomegranate juice acts as a tenderizer and gives a tart, fruity pungency to the meat. The more tender, mild-tasting lamb now available does not require as long a marinating time as was needed in the past. The fresh herbs tossed on the dying embers of the fire release herbal oils into the smoke to further flavor the meat." http://www.grouprecipes.com/100006/butterflied-lamb-in-pomegranate-juice.html I haven't tried this recipe yet but I love the maple and soy combo...and salmon is one of my favorites... the recipe is from Michael Collier, Executive Chef of Hershey Country Club http://www.grouprecipes.com/99236/maple-glazed-salmon.html Really a superb recipe if using garden picked ripe tomatoes from the garden. Hot house tomatoes won't do it! great side for beef, chicken, fish etc. http://www.grouprecipes.com/98291/easy-broiled-tomatoes.html It is written that Christopher Columbus was fond of Portuguese espetadas, a beef shish kebab marinated in wine and roasted on an open fire. The term shish kebab comes from Turkish words literally meaning "skewer" and "roast meat," and it is a signature Turkish meal. Kebabs were a natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize, but also to get rid of some of the gamey flavor. Today, shish kebabs have expanded into most cultures in some form or another. Oriental cultures have satay, which is roasted skewered meats served with a dipping sauce usually made with peanuts. Japan has yakitori, which is grilled skewered fowl. In France, they are called brochettes, meaning "skewer." ı gave u a different kind of kebab.. Sis (sheesh) in sis kebap (SHEESH keh-bahp), chunks of lamb put on a skewer (sis) and roasted (kebap). Everybody knows about "shish kabob." But çöp is the word for...trash!...Trash Kebap? Çöp is actually the word for "chaff," the wheat stalk that is blown away in winnowing. It's the part you don't need from your wheat harvest. In other words, it's "trash." chaff was re-used—recycled!—to mean trash. So it was not really "Trash Kebap" but "Chaff Kebap." http://www.grouprecipes.com/97834/turkish-chop-shish-kebab.html This recipe needs to be in the refrigerator marinating for an hour before you cook... I love scallops... and can't wait to try this recipe.. it is from about.com http://www.grouprecipes.com/96826/honey-broiled-sea-scallops.html A classic side to any meal, & a well-loved Spanish tapa, from Catalonia, Spain. Pair this simple appetizer with a Spanish red wine, or keep diners contentedly waiting for the main course while enjoying this grilled or broiled garlicky tomato bread. (Prep Time does not include preheating of broiler or grill.) http://www.grouprecipes.com/96407/pa-amb-tomaquet.html Onions and mushrooms for a tasty rueben! http://www.grouprecipes.com/95428/mushroom-and-onion-reubens.html