How to Make Barbeque Appetizer Recipes 

Before I learned how to make barbeque appetizer recipes, I never thought of needing appetizers for a cookout. have a place when grilling outdoors. Americans have taken the art of cooking out to a new dimension; it is no longer just hot dogs, hamburgers and toasted marshmallows.

Smart outdoor cooks have learned to cook almost everything out on the grill; beef, chicken, pork, even whole turkeys and large roast. It is no longer even limited to meats; we have found it is easy to grill all types of vegetables, bake breads on the grill and even prepare desserts.

When I learned how to make barbecue appetizer recipes, I also learned quickly that they are no longer restrained to an indoor meal. They have earned their welcomed space in the outdoor entertaining. Since cooks have taken to cooking more elaborately on the outdoor grill, many of the recipes require a much longer period of time for cooking; like large roasts, whole chickens and turkeys and other slow cooking recipes. Outdoor grilling is a great way to entertain and great fun for hosts, hostesses and guests alike. Let your guests arrive hungry thinking they soon will be eating only to find the food will not be ready for hours and they will not be happy guests. If you learn how to make barbeque appetizer recipes, you will find that they come in handy many times.

Barbeque appetizer recipes are small in size so they cook quickly. Arriving guests will be happy to sample your cooking while they wait for the main course. Chicken wings are very cheap to make. You can cook them plain or a couple of hours before placing them on the grill rub them with a mixture of olive oil and lemon juice; then season them with garlic and black pepper. Cook slowly until thoroughly cooked. Friends will love them like this or have your favorite dipping sauce ready. Have drinks handy to go with the wings and you will be the perfect party giver.


How to Make Barbeque Appetizers like these Chicken WingsHow to Make Barbeque Appetizers like these Chicken Wings
  • 2 Tablespoons vegetable oil
  • ½ Cup finely chopped onion
  • 2 Cloves minced garlic
  • ½ Cup ketchup
  • 3 Tablespoons cider vinegar
  • 3 Tablespoons brown sugar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Dijon mustard
  • 1 Teaspoon hot pepper sauce
  • ½ Teaspoon salt
  • 12 chicken wings (approximately)

Heat oil in a heavy saucepan; add onions and garlic and sauté until tender.

Add ketchup, vinegar, brown sugar, lemon juice, mustard, hot pepper sauce and salt.

Bring to a boil while stirring; remove from heat.

Place wings in shallow dish; pour sauce over and marinate until grill is ready.

Place wings on grill over medium high heat; cook 15 to 20 minutes or until done.

If you want to keep marinade to serve with wings, BRING TO A BOIL AGAIN before using.


Who doesn’t love nachos? Everyone loves Mexican barbeque appetizer recipes! You might consider making several recipes of these if you will have many at your barbeque. You will find they do not last long. Prepare them ahead of time and have ready to go on the grill; place over heat as you need them. So convenient and so good!

  • 1 Bag tortilla chips (8 ounces)
  • 1 Can (16 ounces) refried beans
  • 24 Pickled jalapeno pepper strips
  • 2 Cup shredded Monterey Jack cheese

Place half of the tortilla chips in a large cast iron skillet. Spoon half of the beans over the chips.

Arrange jalapeno strips on top of beans; sprinkle with half of the cheese.

Make a second layer with remaining ingredients.

Grill on covered hot grill until cheese melts; serve hot.

NOTE:CAUTION: Be careful with hot skillet; cast iron gets very hot!


  • 12 to 16 Oysters in shells
  • ½ Cup butter
  • 2 Tablespoons lemon juice
  • 2 Tablespoons chopped parsley

Thoroughly scrub oysters; arrange on grid (Do not open shells)

Grill oysters uncovered over medium hot heat for 12 to 15 minutes or until the steam opens the shells.

NOTE: Discard any oysters which do not open.

While oysters cook, combine butter, lemon juice and parsley in saucepan.

Heat mixture on grill until butter melts while stirring occasionally; spoon hot sauce over oysters.


  • 1 Piece (12 to 16 ounces) raclette cheese
  • 1 Tablespoon olive oil
  • ½ Teaspoon ground oregano
  • Sliced crusty bread or crackers

Place cheese in 10 inch iron skillet; brush with olive oil.

Sprinkle with oregano on top; place some bread slices around edges of cheese.

Grill cheese on covered grill over medium heat for 10 minutes or until cheese is soft.

Remove skillet to table and spread on bread slices.

NOTE: CAUTION of hot skillet, especially around children!

NOTE: Raclette cheese can be purchased at specialty stores or other soft cheese can be substituted.


  • 32 large fresh mushrooms
  • ½ Cup olive oil
  • 2 Cloves minced garlic

Remove stems from mushrooms; reserve caps.

In a bowl combine olive oil and garlic; add mushroom caps.

Gently toss to coat; remove mushrooms with slotted spoon and place on heavy duty foil.

Close foil and seal edges tightly; place on grill 10 to 15 minutes or until tender.


These make great barbeque appetizer recipes!

  • 4 Cups chestnuts

Using a sharp knife make an “X” on the flat side of each chestnut.

Place nuts in a 9 X 13 inch pan or on foil.

On a covered grill, roast over medium hot coals for 10 to 15 minutes or until skin begins to lift away from the nuts.

Peel skin away while still warm.


Popcorn is a great barbeque appetizer recipe for kids.

  • ½ Cup popcorn
  • 2 Tablespoons butter
  • ½ Teaspoon Worcestershire sauce
  • ½ Teaspoon chili powder
  • ½ Teaspoon lemon pepper
  • ¼ Teaspoon garlic powder
  • ¼ Teaspoon onion powder
  • 1/8 Teaspoon salt

Pop corn over hot briquettes in a long handles fireplace corn popper.

Combine remaining ingredients in a saucepan and set on edge of hot grill to melt butter.

Place popped corn in a large bowl, pour melted butter mixture over corn and toss to coat.