Three modern BBQ recipes for 2025 that will inspire

A balmy summer evening, the crackling of charcoal, and the spicy smoke in the air—anticipation of a first-class BBQ experience is already building. Below, we present three outstanding, contemporary BBQ recipes that impress both in taste and appearance and can be creatively combined thanks to their versatile variations. Whether succulent meat, tender fish, or sophisticated vegetarian dishes: These recipes will inspire you with new grilling ideas for cozy evenings for two or impressive barbecue parties with guests. Seasoned with emotion, attention to detail, and practical tips, they ignite your passion for grilling—light the embers, and enjoy!

Recipe 1: Whiskey-Glazed BBQ Ribs (Low & Slow)

A true BBQ highlight: tender meat that practically falls off the bone, coated in a glossy caramelized whiskey-honey glaze. This Whiskey-glazed spare ribs combine smoky aroma with sweet and spicy notes – a sight that will make anyone's mouth water. The long cooking time using the low-and-slow method makes the ribs incredibly juicy. If you cut them with a sharp knife like the TitanX Black Limited – Evolution Damascus knife cutting, the blade glides effortlessly through the meat – a testament to perfect tenderness and a perfect tool at the same time. The handmade walnut cutting board It is perfect for serving the ribs in a rustic style, as the shiny glazed ribs look particularly impressive on dark wood.

Ingredients (for approx. 4 servings)

• 2 kg pork ribs (baby back ribs or ribs)
• For the seasoning mix (rub):
  – 2 tablespoons brown sugar
  – 2 tbsp paprika powder (sweet)
  – 1 tsp cumin (ground)
  – 1 tsp garlic powder
  – 1 tsp onion powder
  – 1 tsp salt and ½ tsp pepper
• For the whiskey-honey glaze:
  – 4 tbsp honey
  – 50 ml whiskey (e.g. bourbon)
  – 4 tbsp tomato ketchup
  – 3 tbsp soy sauce
  – 2 tbsp apple cider vinegar
  – 2 garlic cloves (crushed)
  – 1 tsp chili flakes (to taste)
• Smoking chips (e.g. apple wood), soaked in water (optional for extra smoke)
• Fresh herbs for garnishing (e.g. thyme or rosemary)

preparation

1. Preparation: Remove the silver skin from the bone-side of the ribs (tip: lift with the tip of a knife and peel off with a paper towel). Rub the meat generously all over with the seasoning. Let the marinated ribs marinate in the refrigerator for at least 2 hours (preferably overnight) to allow the seasonings to penetrate thoroughly.
2. Prepare the grill: Preheat the grill to approximately 120°C and set it for indirect heat. For charcoal grills, add the soaked smoking chips to the embers to create aromatic smoke. Tip: A smoker is also ideal for the low-and-slow method. Make sure to keep the temperature low and consistent.
3. Cooking (Low & Slow): Place the ribs on the indirect side of the grill (bone-down) and close the lid. Let the ribs cook slowly for about 3 hours. Maintain the temperature at 120–130°C, adding more coals and smoking chips as needed. Patience pays off – the meat will be extra tender.
4. Glazing: Meanwhile, combine all the ingredients for the whiskey-honey glaze in a saucepan and bring to a boil briefly until a thick BBQ sauce forms. After 3 hours of cooking, brush the ribs all over with the glaze. Wrap each rib tightly in aluminum foil (this will retain moisture) and cook for another 2 hours using indirect heat.
5. Finish on high heat: Carefully remove the foil (beware of hot steam!) and return the ribs to the grill for the final hour. Brush them with the glaze every 15 minutes. During this time, the temperature can be increased to 150–160°C (300–320°F) to allow the glaze to caramelize. The ribs are done when the meat gives when gently pulled on the bone.
6. Serve: Remove the ribs from the grill and let them rest for 5–10 minutes. Then, using a sharp knife, slice them between the bones into portions. Arrange the glazed BBQ ribs on a large, sturdy wooden board (such as a fine Walnut cutting board). Garnish with fresh herbs. Tip: Serve the ribs with extra napkins – it will be sticky and delicious!

Variations

• Asian-style ribs: For an Eastern twist, swap the glaze for a blend of hoisin sauce, soy sauce, sesame oil, fresh ginger, and garlic. This gives the ribs a dark, savory sheen and pairs perfectly with pickled vegetables or an Asian coleslaw.
• Mediterranean herb ribs: Instead of the sweet glaze, you can coat the ribs toward the end of the cooking time with a marinade made from olive oil, lemon juice, minced garlic, and chopped Mediterranean herbs (rosemary, thyme, oregano). The aromas of lemon and herbs give the ribs a summery Mediterranean flavor. Serve with grilled vegetables like zucchini and bell peppers.
• Express version in the oven: No time for a 6-hour grill? Season the ribs as above and cook them in a covered ovenproof dish at 150°C for about 2.5 hours. Then caramelize them with the glaze on the grill or in the oven-broiler mode until crispy. This saves time while still ensuring tender ribs.
• Vegetarian alternative: Ribs and vegetarian – it sounds impossible, but you can get creative: For example, try large portobello mushrooms or even thick slices of eggplant, marinated in a similar seasoning mix and slowly grilled. Finish with the whiskey and honey glaze – this way, even non-meat eaters can enjoy a sticky, spicy BBQ delicacy. Of course, the texture and appearance are different, but the taste of the glaze makes up for it! For vegans, you can try a jackfruit "rib" version instead, where pieces of jackfruit are threaded onto skewers and glazed with BBQ sauce.

Recipe 2: Cedarwood Salmon with Honey-Lime Glaze

Fresh grilled fish offers an incomparable flavor—especially when cooked on the smoky scent of a cedar plank. Our Cedarwood salmon with honey-lime glaze Combines the light sweetness of honey with the freshness of lime and a hint of chili. The salmon cooks succulently on the wooden board, while the board releases aromatic smoke and a lovely woody note. The glossy salmon, garnished with herbs, looks truly stunning on the rustic wooden board. This recipe demonstrates how elegant yet uncomplicated modern BBQ cooking can be—perfect for impressing guests or treating yourself.

Ingredients (for approx. 4 servings)

• 1 side of salmon (approx. 600–800 g, with skin) – alternatively 4 individual salmon fillets
• 1 untreated lime (juice and zest)
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 2 garlic cloves, chopped
• 1 tsp fresh ginger, grated
• ½ tsp chili flakes (to taste)
• salt and pepper
• 1 cedar wood grill plank (cedar board), soaked in water for at least 2 hours
• To garnish: Fresh herbs (e.g. dill or coriander), lime slices

preparation

1. Prepare the marinade: In a bowl, combine honey, soy sauce, olive oil, lime juice and zest, garlic, ginger, and chili flakes to make a marinade. Season with a pinch of salt and pepper. Tip: If you have time, marinate the salmon for about 30 minutes to allow the flavors to infuse even more intensely.
2. Prepare the wooden plank: Remove the soaked cedar plank from the water and let it drain. Tip: Lightly brush the plank with oil to prevent the fish from sticking. Preheat the grill to approximately 180°C (indirect heat).
3. Place salmon: Place the salmon skin-side down on the wooden board. Brush the salmon generously with the honey-lime marinade. Place the board in the indirect area of the grill and close the lid. You'll soon smell a wonderful smoky aroma, which gives the fish its signature flavor.
4. Grilling: Grill the salmon on the plank for approximately 20–30 minutes (depending on the thickness of the fish). The temperature should be medium indirect heat to allow the wooden plank to smolder slowly and the fish to cook evenly. Occasionally, brush the salmon with the leftover marinade. Tip: The salmon is perfect when it is just cooked through on the inside (a translucent pink center is okay if you prefer it juicier) and can be easily cut with a fork.
5. Serve: Carefully remove the cedar board, complete with salmon, from the grill (careful, it's hot!). You can serve the salmon directly on the wooden board or lift it off with a spatula. The salmon looks especially appetizing served on a beautiful wooden board—such as a handmade walnut cutting board. Garnish with fresh dill sprigs and thin lime slices before serving. Slices can be removed directly from the board when serving. The scent of the wood and the glossy glaze make this dish a real eye-catcher on the table.

Variations

• Asian touch: Replace the lime with orange and add 2 tablespoons of teriyaki sauce or 1 tablespoon of miso paste to the marinade. This gives the salmon an Asian twist. Serve with grilled bok choy or jasmine rice to complete the theme.
• Mediterranean salmon: Instead of the honey-lime glaze, season the fish with a marinade of olive oil, lemon juice, garlic, rosemary, and thyme. Garnish with fresh cherry tomatoes and basil. Serve with a light couscous salad. This Mediterranean-style dish boasts herbal freshness and is ideal for those who prefer less sweetness.
• Fish alternatives & tips: Cooking on a wooden plank also works great with other types of fish, such as trout or mackerel. If you don't have a wooden plank, you can cook the marinated salmon in aluminum foil – this will reduce the smokiness but keep it just as moist. Tip: For a striking finish, you can add a final coat of honey glaze to the salmon after cooking and briefly flambé it with a gas torch or very hot direct heat to create a lightly caramelized surface.
• Vegetarian option: If fish isn't on the menu, you can marinate thick, firm tofu or halloumi cheese in a similar honey-lime marinade and grill it on a grill mat or aluminum foil. While this lacks the flavor of the cedar plank, the sweet and spicy glaze also complements grilled cheese or tofu. This creates a delicious vegetarian grilled dish with the flair of the salmon marinade.

Recipe 3: Portobello Burger with Goat Cheese and Avocado Cream (Vegetarian)

Grilling can also be creative without meat – and how! This Portobello Burger uses large, meaty portobello mushrooms as a patty substitute, which become wonderfully smoky on the grill. Filled with creamy goat cheese and combined with a spicy avocado cream and crunchy toppings, the result is a burger that will delight more than just vegetarians. The juicy mushroom patty with grill marks looks fantastic and is bursting with umami flavor. From the very first bite, the melted cheese oozes from the mushroom and blends with the avocado – a firework of flavors that demonstrates how contemporary BBQ cuisine can shine even without meat.

Ingredients (for 4 burgers)

• 4 large Portobello mushrooms (or giant button mushrooms), stems removed
• 200 g soft goat cheese (e.g. goat's cream cheese or goat's Camembert)
• 2 tbsp chopped fresh herbs (thyme, parsley or basil)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 garlic clove, crushed
• salt and pepper
• For the avocado cream: 2 ripe avocados, 1 tbsp lemon juice, 1 garlic clove, salt, pepper, a pinch of chili flakes
• 4 burger buns (preferably brioche or wholemeal, depending on your preference)
• Toppings of your choice: tomato slices, red onion rings, arugula or lettuce leaves, optionally some BBQ sauce or pesto

preparation

1. Marinate mushrooms: Wipe the portobello mushrooms clean with a damp cloth (do not wash, as they will absorb water). Mix olive oil, balsamic vinegar, and crushed garlic to make a marinade. Brush the mushrooms on both sides and season with salt and pepper. Let them sit for 15–20 minutes to absorb the flavors.
2. Fill: In a bowl, combine the soft goat cheese with the chopped fresh herbs. Season with a little pepper. Fill the bottom of each portobello mushroom (where the stem was) with a generous dollop of the herb and goat cheese filling. Press the filling down gently so it adheres but doesn't ooze out. Tip: You can also fill the mushrooms in advance and keep them in the fridge – ideal for guests, as this makes everything go faster later.
3. Grilling: Preheat the grill to medium direct heat (approx. 180–200°C). Place the stuffed portobello mushrooms stuffed-side up on the grill. Grill for approximately 5–7 minutes, until the mushrooms begin to soften and release their juices. Then carefully flip the mushrooms with a spatula. Now the cheese-side is on the grill, grill for another 2–3 minutes, just until the cheese begins to melt slightly and shows grill marks. Be careful not to let all of the cheese drip out (some will always drip onto the grill; this is normal). Tip: Alternatively, you can flip the mushrooms in a grill pan or on a piece of grill foil if you're worried about the cheese sticking too much.
4. Toasting rolls: Cut open the burger buns and place them on the grill, inside out, for 1 minute until lightly toasted. This will add flavor and prevent them from becoming soggy.
5. Prepare avocado cream: While the mushrooms are grilling, mash the avocados in a bowl with a fork until creamy. Stir in the lemon juice and crushed garlic, and season with salt, pepper, and a pinch of chili. This cream adds freshness and texture to the burger.
6. Build burgers: Spread the avocado spread on the bottom buns. Place a grilled portobello mushroom (cheese-side up) on each. Add your desired toppings: a slice of tomato, a few onion rings, and some arugula. If desired, add a dollop of BBQ sauce or pesto for extra flavor. Place the top bun on top. Gently press the burger together—and enjoy the color and aroma of the fresh ingredients before you bite into it!

Variations

• Vegan Burger: Substitute the goat cheese with a vegan cheese alternative, or marinate firm tofu slices in herb oil and grill them with the portobello mushrooms, then layer them on the burger. Luckily, the avocado spread is already vegan and adds plenty of creaminess.
• Combine with meat (Surf & Turf Style): For guests who don't want to give up meat, this burger can be combined in a variety of ways. For example, you can add a thin beef patty or a slice of crispy grilled bacon to the burger—creating a sumptuous portobello beef burger that combines both worlds. Grilled chicken breast strips are also a good option if you're craving "surf & turf." The portobello cheese with goat cheese then acts as a luxurious topping on the meat.
• Mediterranean style: Instead of the avocado cream, you can spread red pesto on the buns. Top the Portobello burger with grilled zucchini, pickled sun-dried tomatoes, and some crumbled feta (instead of goat cheese). This gives the burger a Mediterranean flair.
• Asian flavor: Marinate the portobello mushrooms in a teriyaki marinade (soy sauce, a little brown sugar, garlic, and ginger) and top the finished burger with pickled cucumbers or some kimchi and a dollop of spicy sriracha mayo. This creates a completely different, yet equally exciting, flavor universe that demonstrates how versatile this recipe is.

Conclusion: Three recipes – countless possibilities. Whether it's the sweet and spicy whiskey ribs, the tender honey-lime salmon, or the creative portobello burger – each component is a highlight in its own right. Even better: many elements can be combined. For example, the grilled portobello mushrooms also make a great side dish for steak or ribs, and the aromatic salmon pairs beautifully with a colorful grilled vegetable salad. Practical tip at the end: Prepare a variety of marinades and dips and let your guests combine them to their heart's content. Modern BBQ cuisine thrives on variety and creativity – with high-quality ingredients and a little experimentation, your next barbecue is guaranteed to be unforgettable. Fire up, and enjoy!