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7 Barbecue Recipes That Will Make Your Mouth Water

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Check out these mouthwatering recipes from restaurants from across the country — and stop in for a bite next time you’re in town.

1. Add a little flair to a delicious summer salad with blackened shrimp from Pizza Barbone in Hyannis, Massachusetts.

Pizza Barbone


1 peeled shallot

1 small seedless watermelon

2 tablespoons sherry vinegar

Salt and black pepper

4 cleaned and deveined jumbo shrimp

3 tablespoons olive oil, divided

1 tablespoon Cajun seasoning

2 ears of shucked corn

½ pound shishito peppers

4 ounces crumbled feta cheese

1 teaspoon smoked paprika



1. Start your grill and allow it to get up to the maximum temperature.

2. Mince shallot and set aside in a small container.

3. Remove the rind of the watermelon and medium-dice.

4. Add watermelon to a medium bowl and toss with sherry vinegar and a pinch of salt. Put the bowl to the side and let watermelon marinate.

5. Add shrimp to a small bowl and toss with 1 tablespoon of the olive oil, Cajun seasoning, and a pinch of salt. Thread shrimp onto skewers and allow to marinate for 10 to 15 minutes.

6. In a medium bowl, toss corn with salt, black pepper, and 1 tablespoon of the olive oil.

7. In a small bowl, toss shishito peppers with 1 tablespoon of the olive oil, a pinch of salt, and black pepper.

8. Gather corn, shishito peppers, and shrimp skewers.

9. Begin grilling corn on high heat, periodically turning until corn is evenly charred. Set aside and allow to cool.

10. Place shishito peppers on the grill, turning until evenly blistered and slightly charred.

11. Place shrimp skewers on the grill. Cook for 2 to 3 minutes on each side or until shrimp are pink and opaque.

12. Use a knife to cut the kernels off the cob and place them in a bowl with 2 tablespoons of the minced shallot, the feta, and a pinch of salt. Mix until evenly combined.

13. Place corn mixture into the bottom of a platter.

14. Scatter marinated watermelon pieces all over the platter, discarding any liquid that may have drained from them.

15. Lightly sprinkle smoked paprika over watermelon chunks.

16. Sporadically place shishito peppers and jumbo shrimp around the platter.

Recipe courtesy of Chef Nick R. Pidala, Pizza Barbone.

2. And, of course, you'll need a little refreshment. Whip up a beehive cocktail from Pizza Barbone in Hyannis, Massachusetts.


3 ounces Barr Hill Gin

½ ounce elderflower liquor

½ ounce triple sec

½ ounce fresh-squeezed lemon juice

½ ounce honey simple syrup*


Fresh thyme sprig

Lemon thinly sliced

*Combine ½ cup local wildflower honey and ¼ cup hot water.


1. Mix all ingredients (except garnish) in shaker with ice. Shake until combined and thoroughly chilled.

2. Pour into a chilled Mason jar.

3. Garnish with a fresh sprig of thyme and a lemon slice.

Recipe courtesy of Chef Nick R. Pidala, Pizza Barbone.

3. This 24-hour fried chicken from Tony's Restaurant in Houston, Texas, is a total game changer.

Heirloom Interactive


3-pound chicken, cut into 8 pieces with bones (2 wings, 2 breasts, 2 thighs, 2 legs)

6 quarts soybean oil

Buttermilk brine

6 cups buttermilk

½ cup, plus 2 tablespoons Worcestershire sauce

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons paprika

¼ teaspoon cayenne pepper

2 tablespoons salt

2 teaspoons Tabasco sauce

Flour mix

6 cups all-purpose flour

4 tablespoons fine sea salt

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon paprika

¾ teaspoon cayenne pepper

1 teaspoon black pepper


1. Take the whole chicken and break it down into legs, thighs, breasts, and wings, leaving the bones in the meat. This will make the bird super juicy while cooking!

2. Place the chicken aside to start preparing the buttermilk.

3. Combine all the dry and wet ingredients, including the buttermilk, in a large mixing bowl and whisk to ensure that there are no lumps from the dry ingredients.

4. Place the chicken into the buttermilk mix and cover with plastic wrap and refrigerate for 24 hours. (If you don’t have 24 hours, we recommend at least 8 hours).

5. Before you take the chicken out of the refrigerator, prepare the flour mix by combining all of the ingredients in a large bowl and mixing by hand very well. Be sure to get to the bottom of the bowl so it is evenly distributed.

6. Take the chicken out of the refrigerator after brining and have your flour mix ready to go.

7. Add the soybean oil to an 8-quart pot and heat over medium heat to 315˚F.

8. While the oil is getting hot, take the chicken out of the buttermilk and be sure to reserve the rest of the buttermilk! Place the chicken into the flour mix and toss it around to cover the chicken.

9. Place the chicken back into the reserved buttermilk. (Yes, we are double-dipping)!

10. Place the chicken back into the flour mix and make sure the flour is covering the chicken.

11. Take the chicken out of the flour mix and place on a baking sheet.

12. Once the oil is heated to 315˚F, gently place the chicken into the oil. Be careful because it will start to bubble. The chicken should be completely submerged in the oil. If you do not have enough room, you can fry in batches.

13. The chicken should start to brown and get crispy after about 7 to 9 minutes in the fryer.

14. Once it is a beautiful, deep-golden crust, take it out of the oil and rest for 3 minutes on a baking tray with a wire rack. This will keep that crispy skin and drain off any extra oil.

15. Make sure the center of your chicken is 165˚F.

16. Last step is to enjoy your crispy fried chicken with a bottle of champagne.

Recipe courtesy of Chef Austin Waiter, Tony's Restaurant.

4. These smoked green beans from Peg Leg Porker in Nashville, Tennessee, are the ultimate side dish.

Peg Leg Poker


6 cups green beans, trimmed and chopped into 1-inch pieces

2 cups water, plus more for boiling

2 teaspoons apple cider vinegar

¼ white onion, cut into slivers

¼ pound preferred bacon

2 teaspoons pepper

1 teaspoon salt, plus more for boiling water


1. Blanch green beans in well-salted boiling water until bright green and tender crisp, about 5 minutes.

2. In a large casserole dish, add beans, 2 cups of the water, and apple cider vinegar.

3. Add onion, bacon, pepper, and salt.

4. Place in smoker, uncovered. Smoke for 3 hours. Serve alongside your favorite barbecue meal.

A little tip from pitmaster Carey Bringle of Peg Leg Porker:

"If you don’t have a smoker, I am not going to tell you to put liquid smoke in. I don’t believe in that. But you could make them on a grill. Just add some soaked wood chips to your charcoal — or put the chips in a cast-iron box, or even an aluminum box, on a gas grill.”

Recipe courtesy of Carey Bringle, Peg Leg Porker.

5. Serve up these beef kebab tacos from North Street Beer Bar and Curry Shop in San Marcos, Texas, to really get the party started.

North Street Beer Bar and Curry Shop


Cilantro And Walnut Chutney
1 bunch of fresh cilantro, rough chopped

1 jalapeño deseeded and chopped

3 Thai green chilies deseeded and chopped (adjust amount for heat)

2 garlic cloves, peeled and chopped

1 ounce of walnuts

1 ounce of raisins

1 ounce of confectioners' sugar

Juice from 4 fresh lemons

2 teaspoons of kosher salt


1. Put the cilantro, Thai green chilies, garlic, walnuts, and raisins into the bowl of a food processor and pulse a few times.

2. Make sure it does not turn into a paste.

3. Add the sugar, lemon juice, and salt, then pulse a couple more times to combine the ingredients well.

Cucumber and Mint Raita
1 ½ teaspoons cumin seeds

1 cucumber

1 ½ cups of Greek yogurt

1 ½ cups of fresh mint leaves

½ lemon

¼ teaspoon kosher salt


1. Toast cumin seeds in a dry sauté pan. (Allow seeds to cool down before grinding them).

2. While the cumin seeds are cooling down, peel the cucumber, and grate on box grater.

3. Place the grated cucumber in a dry clean towel and squeeze as much of the liquid out as possible.

4. Now take the cooled cumin seeds and grind into a powder. Use a spice grinder or coffee grinder. If you do not have either, you can place them on a cutting board and crush them using a pan.

5. Finely chop all the mint leaves.

6. Squeeze the juice from the half lemon into a mixing bowl.

7. Add all the ingredients into the mixing bowl with the lemon juice and whisk together until the ingredients are well incorporated.

Beef Kebabs
2 lbs ground beef (80/20)

½ cup finely diced yellow onion

1 jalapeño finely diced

¼ cup cilantro, chopped

½ cup green onion finely sliced

1 egg yolk

Salt & pepper to taste

1. Place all ingredients into a mixing bowl. Mix all ingredients together until well incorporated.

2. Measure 3 ½ ounces of beef mixture to create kebab. Pro tips: 1. Try to keep the beef as cold as possible when making kebabs. Place a bowl of ice underneath the mixing bowl to help. 2. Use wooden skewers to create kebabs. First soak the wooden skewers so they do not burn as easily on the grill.

3. Shape the beef onto a skewer or just roll the mixture into what resembles the shape of a hot dog.

4. Keep chilled until ready to grill.

Recipe courtesy of Co-Founders Chase and Seth Katz, North Street Beer Bar and Curry Shop.

6. Try these snow crab legs with a shrimp steam pot from LoLo's Seafood Shack in New York City.

Steamed crab legs on a plate, on a table, with corn and shrimp.
Theodore Samuels


2 pounds snow crab legs, prepped

4 pieces sweet potato wedges, preblanched

1 pound shell-on shrimp, prepped

3 halves corn on the cob, preblanched

½ pound butter

2 tablespoons Old Bay Seasoning

4 tablespoons garlic


1. Bring a pot of water to a boil and add in LoLo’s seasoning along with garlic butter.

2. While the water is boiling, lower a basket of snow crab legs and the sweet potato wedges into the pot. Close the lid, allowing the rising heat to steam the seafood. Cook for 5 minutes. Pull the basket out and set aside.

3. Next, lower a basket filled with shrimp and corn on the cob. Let it cook for only 3 minutes. Pull the basket out and set aside.

4. Place butter, Old Bay Seasoning, and chopped garlic to a plastic bag. Toss in the freshly cooked seafood and veggies; allow the butter to melt for a minute or two.

5. Shake it all vigorously in the bag, fully coating everything with the sauce.

And a plating tip from Chef Raymond Mohan:

"Keep all the goodness in the bag and plate it with gloves, a bib, wet naps, and a de-sheller tool."

Recipe courtesy of Chef Raymond Mohan, LoLo's Seafood Shack.

7. Fresh salmon and veggies from Fish City Grill, with locations in Texas, Oklahoma, and Florida, make for the perfect summer meal.

Fish City Grill


7 ounces salmon fillet

1 ounce clarified butter

2 teaspoons garlic, sliced

2 teaspoons fried capers

½ ounce white wine

½ teaspoon kosher salt

6 cherry tomatoes, halved

½ ounce lemon juice


1. Place salmon on a well-oiled charcoal grill and grill on presentation side for 90 seconds and turn 45 degrees and grill for another 90 seconds. Carefully turn fish over and repeat the steps above on the bottom side of the fish.

2. Meanwhile, in a hot sauté pan, add clarified butter, garlic, and capers, and toast.

3. Deglaze with white wine and add salt, tomatoes, and lemon juice and heat. Remove from heat and swirl in unsalted butter.

4. Place the salmon in the center and pour pan sauce over the fish as shown.

Recipe courtesy of Co-Founders Lovett and Bill Bayne, Fish City Grill.

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