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EnglishWhat Kinds of Recipes Are on the Barbecue Secrets Site?
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Barbecue Secrets is an audio podcast and blog about outdoor cooking, and its recipe content is published mainly as "Recipe of the Week" posts alongside episode show notes. From the site's own listings, you can expect grilled and smoked dishes such as a Latin-style smoked pork shoulder with salsa verde, a beef burger with a chili butter core, oysters prepared several ways, and grilled pink salmon in foil. Recipes are found by browsing the site's categories and monthly archives rather than through a search-first recipe index.
The recipe formats you'll encounter
The site mixes two kinds of food content:
- Standalone recipe posts labeled "Recipe of the Week." These read like working recipes: a title, a yield (for example, "Makes 4 large burgers"), an ingredient list, and preparation notes.
- Episode show notes that describe what was cooked or demonstrated on a podcast episode, such as building a Jamaican-style jerk pit and serving jerked pork bellies. These are more narrative than instructional, so treat them as context and inspiration rather than a step-by-step recipe card.
What a recipe post actually contains
The beef burger post is a useful example of the site's style. It opens with a yield, then a short "Disclaimers" note warning that the recipe "isn't a simple recipe and it involves quite a bit of prep work," and that the chile butter and mayo "need to be made in advance." That kind of advance-planning warning is the most valuable part of the post for deciding whether to cook it tonight. The recipe is also plated with specific accompaniments — chipotle and roasted garlic mayo and guacamole — so you know the full scope before starting.
The salmon post shows a different pattern: it begins with the author's opinion that many sport fishermen consider pink salmon the least desirable of BC's five wild salmon species, then moves into a foil-grilling method. Expect a point of view attached to the technique.
Recipes visible in the site's listings
| Post | Dish | Notable detail from the post |
|---|---|---|
| Jul 1, 2016 | Latin-Style Smoked Pork Shoulder with Salsa Verde | Draws on the author's visits to Costa Rica and collaboration with local chefs |
| Aug 21, 2015 | Beef Burger with Chili Butter Core | Makes 4 large burgers; chile butter and mayo must be made ahead |
| Aug 14, 2015 | Oysters, oysters, oysters! | Multiple oyster preparations; post notes concerns about eating raw oysters in hot weather |
| Aug 7, 2015 | Grilled Pink Salmon in Foil | Foil-grilling method for a salmon species the author defends |
The oyster post is worth reading for its framing as much as its recipes: it discusses the risk of illness from raw oysters when naturally occurring bacteria thrive in warm water, and presents the recipes as a gesture toward BC oyster farmers. If you plan to serve raw oysters, use that discussion as a prompt to check current local shellfish safety guidance rather than as a substitute for it.
How to browse for recipes
The site organizes content by Categories and by Archives (month and year). Categories named in the navigation include barbecue general, Gluttony (grilling, steak, barbecue), grilling (bbq, barbeque, rub, spice), Plank Cooking, and podcasts. Archives run from 2006 through 2016, with the densest recipe activity in the summer months of 2015.
A practical way to use this structure:
- Pick a category that matches your equipment or technique — for example, Plank Cooking if you want to cook on a cedar plank, or grilling if you want rubs and spice work.
- Open the archive month for the season you're cooking in; summer months carry the most recipe posts.
- Read the opening lines of a post first. The author tends to state difficulty, advance prep, and any safety caveats up front, which is exactly what you need to decide whether a recipe fits your evening.
One caveat from the site itself: the navigation notes that in "Preview Mode" the links will not work. If category or archive links don't respond, you're likely viewing a preview version of the page rather than the live site.
What the recipes are not
Nothing in the site's listings indicates a structured recipe database with filters for time, difficulty, or ingredients, and no pricing or membership information appears in the available material. Plan on reading posts individually and judging effort from the author's own notes — the burger post, for instance, is explicitly flagged as prep-heavy, while a foil-wrapped salmon is presented as a straightforward grill method. If you want a single dish to start with, pick a foil or plank preparation; if you want a weekend project, the smoked pork shoulder or the stuffed burger is the better fit.