When the big game rolls around, families across the nation look to the backyard grill to provide a meal that can stand up to the excitement on TV. This collection of fifteen barbecue recipes offers a mix of hearty meats, fresh seafood, and vibrant vegetable sides, ensuring there’s something for every palate and age group.

Lemon‑Dill Salmon Foil Packets

Four salmon fillets are sealed in foil with olive oil, lemon, fresh dill, garlic, butter, salt and pepper. In just 24 minutes the fish stays moist and flavorful, making a light yet satisfying option alongside grilled corn or a crisp cucumber salad.

Grilled Teriyaki Mango Skewers

Sweet mango, red onion, zucchini and bell peppers are brushed with a homemade teriyaki glaze of soy sauce, rice wine vinegar, maple syrup and honey. After 40 minutes on the grill the fruit caramelizes while the vegetables stay crisp‑tender—perfect over rice or quinoa.

Korean Galbi Ribs

Thin‑cut short ribs soak in a brown‑sugar, soy, mirin, Asian‑pear, garlic and sesame‑oil marinade, then grill for about 15 minutes. The pear tenderizes the meat and adds a subtle sweetness. Serve with rice, kimchi, or a simple cucumber salad.

Grilled Corn Guacamole

Charred corn kernels are folded into mashed avocado with red onion, garlic, cilantro, jalapeño, lime juice, salt and pepper. The smoky sweetness lifts the classic dip, making it ideal for tortilla chips or as a topping for burgers and tacos.

Grilled Steaks with Cowboy Butter

Any favorite steak cut receives a generous dollop of compound butter blended with garlic, parsley, chives, smoked paprika, chipotle powder, Dijon mustard and black pepper. As the butter melts, it infuses the meat with herb‑spiced richness. Pair with grilled vegetables, corn or potatoes for a filling plate.

Grilled Bruschetta Chicken

Chicken breasts marinated in olive oil, red‑wine vinegar and Italian seasoning are grilled, then topped with a fresh mixture of Roma tomatoes, basil, shallots, garlic, sundried tomatoes and optional mozzarella. Serve with crusty bread or a side of pasta.

Grilled Vegetables

Zucchini, summer squash, red onion, mushrooms, eggplant and bell peppers are tossed in Italian dressing, then grilled for ten minutes. The high heat keeps them tender‑crisp, making a colorful side or a later addition to sandwiches and grain bowls.

Grilled Mediterranean Lamb Chops

Thick lamb chops are marinated with oregano, parsley, garlic, shallot, red‑wine vinegar, honey, olives, pine nuts, capers and lemon zest, then finished with a pine‑nut gremolata. Two chops per person pair well with potatoes, couscous or a green salad.

Texas‑Style Carne Asada

Skirt steak is marinated in lime juice, olive oil, garlic, cumin and Mexican oregano, then seared over high heat for about ten minutes. After resting, slice across the grain for tacos, burritos, rice bowls or a platter with beans and guacamole.

Grilled Peach Salad with Tomatoes

Peaches, cherry tomatoes, sugar snap peas, mint, parsley and pickled red onion are dressed with white balsamic, grainy mustard, honey and olive oil, then topped with feta. The sweet‑tangy mix balances richer meats on the table.

Easy Grilled Beef Burgers

Ground beef seasoned with a touch of BBQ sauce, garlic powder, onion powder, salt and pepper forms eight patties that grill in 27 minutes. Customize with cheese, lettuce, tomato, onion and pickles, and serve alongside corn ribs or potato salad.

Mediterranean Grilled Shrimp

Shrimp are marinated in olive oil, shallot, garlic, lemon juice, thyme, oregano, parsley, salt and pepper, then threaded onto skewers and grilled for a few minutes per side. They shine over rice, orzo or a Greek‑style salad.

Grilled Chicken Wings with Buffalo Sauce

Wings are grilled to a golden brown, then tossed in a homemade blend of Frank’s RedHot, butter, white vinegar, Worcestershire sauce, cayenne and garlic powder. Serve with celery, carrots and blue‑cheese dressing for a classic game‑day snack.

Grilled Asparagus and Potato Salad

Baby potatoes and asparagus are parboiled, then finished on the grill with red bell pepper, red onion, olive oil, chives, parsley, white‑wine vinegar, mayonnaise, whole‑grain mustard, garlic and lemon juice. The salad can be served warm or chilled alongside any main.

These recipes give families the flexibility to build a full, balanced spread that keeps everyone at the table—whether they’re cheering for a touchdown or watching the final seconds of a basketball showdown.

Original reporting: KTBS 3 (Shreveport) — read the source article.