Three Super Easy Summer Barbeque Recipes Hot Off the Grill

Everybody loves summer barbeque recipes because they keep the heat out of the kitchen while providing great tasting food. Most people are familiar with traditional barbeque foods such as hamburgers, hot dogs and steaks, but the grill can be used to cook just about any type of food, including dessert.

The following three summer barbeque recipes include the Ultimate Homemade Barbeque Sauce, BBQ Shrimp in Pineapple Boats, and Grilled Peaches with French Vanilla Ice Cream. These tasty treats are certain to please even the pickiest palettes and are perfect for special summer occasions and family cook-outs.

Ultimate Homemade Barbeque Sauce
Prep Time: 10 minutes
Yields: 1-1/2 cups

Ingredients:
1/3 cup Tamari Sauce (can substitute with Soy Sauce)
3/4 cup bottled Ketchup
1 Tablespoon prepared Mustard
2 Tablespoons Balsamic Vinegar
1/4 cup Brown Sugar
2 cloves Garlic, minced
1 teaspoon Celery Seed
Dash of salt and freshly ground black pepper

Directions:
1. Add all ingredients to a medium bowl. Use a whisk to mix ingredients together.

2. Cover and refrigerate for at least one hour.

3. Use as a marinade for beef, pork, poultry, seafood and fruit or use as a dipping sauce.

4. Store covered in refrigerator for up to one week.

BBQ Shrimp in Pineapple Boats

This recipe is adapted from Food Network star, Guy Fieri's, recipe for Pineapple Boat Shrimp with Fruit Salsa and a cooking method presented by Robert Irvine in the Dinner Impossible "Lost" episode. BBQ shrimp is cooked inside whole pineapples. The fruit can be sliced and grilled for dessert; chopped and used in a fresh fruit salad; or cubed for fruit kabobs.

Prep Time: 30 minutes
Marinade Time: 30 minutes
Cook Time: 10 minutes
Serves: 4

Ingredients:
24 medium Shrimp, cleaned and deveined
1/3 cup Tamari Sauce (can substitute with Soy Sauce)
1/3 cup fresh Pineapple juice
2 Tablespoons fresh Ginger, minced
2 teaspoons Arrowroot (or 2 Tablespoons Corn Starch)
2 Tablespoons Peanut Oil
1 Purple Bell Pepper, seeds removed and diced (can substitute with red or green bell pepper)
1 Yellow Bell Pepper, seeds removed and diced
1 medium Vidalia Onion, diced
1 small Jalapeno Pepper, seeds removed and minced
2 small Garlic cloves, minced
2 whole Pineapples
1/2 cup Ultimate Homemade Barbeque Sauce (recipe above)

Directions:
It's easier to use a resealable plastic bag to mix ingredients, but you can use a mixing bowl if preferred.

1. Preheat grill to 400 degrees Fahrenheit.

2. Place all ingredients, except pineapples and BBQ sauce, in a gallon-size resealable bag. Tightly seal the bag and gently toss ingredients together until shrimp is well coated. Refrigerate for 30 minutes.

3. Using a butcher knife, slice off pineapple tops approximately 1-inch into the fruit. Set aside. Insert knife about 1/2-inch and carefully slice away the fruit. This is the cooking vessel, so be careful not to cut into the rind. Holes equal leaks and loss of sauce!

4. Layer 12 shrimp inside each pineapple. I added 1-inch cubes of pineapple to break up the layers and infuse the shrimp with the flavor. I've also cooked the shrimp and veggie mixture alone. Either method turns out a tasty entrée.

5. Drizzle 1/4-cup homemade barbeque sauce in each pineapple.

6. There are a few different ways to grill the pineapple shrimp boats. The preferred method is to use the pineapple top as a lid. However, the grill cover should be closed during the cooking phase, so if your grill cannot accommodate the height of the pineapple, cover the pineapple with foil and forego using the pineapple top.

7. With grill lid closed, cook for 10 to 12 minutes, or until shrimp become light pink and begin to curl. There is a fine line between raw and overcooked shrimp, so keep a watchful eye.

8. Remove from grill. Transfer to cutting board and slice down the middle. If you prefer a nicer looking presentation, pour shrimp into a bowl, slice pineapples in half and place six shrimp per pineapple boat. Top with remaining ingredients and serve immediately.

Grilled Peaches with French Vanilla Ice Cream
Prep Time: 5 minutes
Serves: 4

There is nothing better than grilled peaches and French vanilla ice cream, unless you forget to clean your grill beforehand. Be certain to give the grill a thorough cleaning so your taste buds can experience the full essence of this scrumptious dessert!

Ingredients:
2 Tablespoons Vegetable, Olive, or Peanut Oil (or spray grill with nonstick cooking oil)
4 peaches, halved and pitted (purchase firm peaches that give slightly when pressure is applied)
2 cups French vanilla ice cream

Directions:
1. Preheat grill to 400 degrees Fahrenheit.

2. Lightly brush peaches with oil, or spray grill with nonstick spray.

3. Place peaches on grill, cut-side down. Grill for 2 to 3 minutes, or until golden brown.

4. Turn peaches over and grill for one minute. The skin will easily burn, so keep a watchful eye.

5. Place two peach halves in each serving bowl and top with 1/2-cup French vanilla ice cream.

You can jazz this recipe up a bit by adding ice cream toppings, whipped cream, and chopped walnuts or pecans. If you want to be adventurous, try brushing the peaches with a small amount of the Ultimate Homemade Barbeque Sauce! Who knew BBQ peaches with ice cream tasted so great?