20 Delicious McLemore BBQ Recipes for Every Occasion

Ever find yourself staring at your grill, wondering how to spice up your BBQ game? Look no further! Our roundup of 20 Delicious McLemore BBQ Recipes is here to transform your cookouts, weeknight dinners, and special occasions into unforgettable feasts. From smoky ribs to zesty grilled veggies, there’s something for every palate. Ready to fire up the flavor? Let’s dive into these mouthwatering recipes that promise to delight every time!

Smoky McLemore BBQ Ribs

Diving into the world of BBQ has always been a journey of smoky flavors and tender meats for me, and these Smoky McLemore BBQ Ribs are no exception. I remember the first time I tried them at a small roadside shack in Tennessee; the memory of that smoky, sweet, and slightly spicy flavor has haunted me ever since. Today, I’m sharing my take on this unforgettable dish, perfected over many summers and countless grill sessions.

Ingredients

• 2 racks of baby back ribs
• 1 cup of your favorite BBQ sauce (I swear by a smoky, bourbon-infused one)
• 1/4 cup brown sugar, for that caramelized goodness
• 2 tbsp smoked paprika, because we’re all about that smoke
• 1 tbsp garlic powder, because what’s BBQ without garlic?
• 1 tbsp onion powder, for a little extra punch
• 1 tsp cayenne pepper, just a hint of heat
• 1 tsp salt, to bring all the flavors together
• A splash of apple cider vinegar, for a touch of tang

Instructions

1. Preheat your grill to 250°F, aiming for indirect heat. If you’re using charcoal, pile the coals to one side.
2. Remove the membrane from the back of the ribs for that fall-off-the-bone tenderness. A paper towel helps grip it better.
3. Mix the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, and salt in a bowl. This is your dry rub.
4. Generously coat both sides of the ribs with the dry rub. Let them sit for about 10 minutes to absorb all those flavors.
5. Place the ribs on the grill over indirect heat. Close the lid and let them smoke for about 3 hours. Resist the urge to peek too often!
6. After 3 hours, brush the ribs with a mix of BBQ sauce and apple cider vinegar. Continue cooking for another 30 minutes, glazing every 10 minutes.
7. Once the ribs are glossy and the meat starts to pull away from the bones, they’re ready. Let them rest for 10 minutes before slicing.

Every bite of these ribs is a smoky, sweet, and slightly spicy revelation, with meat so tender it practically melts in your mouth. Serve them with a side of coleslaw and cornbread for the ultimate BBQ feast, or go rogue and pile them high on a toasted bun for a rib sandwich that’ll blow your mind.

Classic McLemore BBQ Pulled Pork

Did you ever have one of those days where the smell of BBQ just takes you back to your best summer memories? That’s exactly what happened to me last weekend, which inspired me to share this Classic McLemore BBQ Pulled Pork recipe. It’s a foolproof way to bring those smoky, sweet, and tangy flavors right into your kitchen.

Ingredients

• 4 lbs of pork shoulder (because bigger is always better when it comes to BBQ)
• A generous cup of your favorite BBQ sauce (I’m partial to the smoky kind)
• A couple of tablespoons of brown sugar (for that perfect caramelization)
• A splash of apple cider vinegar (trust me, it makes a difference)
• 2 teaspoons of smoked paprika (for that deep, smoky flavor)
• 1 teaspoon of garlic powder (because what’s BBQ without garlic?)
• Salt and pepper to taste (but don’t be shy)

Instructions

1. Preheat your oven to 300°F. Low and slow is the name of the game here.
2. Rub the pork shoulder all over with the smoked paprika, garlic powder, salt, and pepper. Don’t forget the sides!
3. Place the pork in a roasting pan and pour the apple cider vinegar around it. This keeps it moist and adds flavor.
4. Cover tightly with foil and roast for about 4 hours. You’ll know it’s ready when it falls apart with a fork.
5. Shred the pork right in the pan, mixing it with the juices. This is where the magic happens.
6. Stir in the BBQ sauce and brown sugar. Let it sit for a few minutes to soak up all those flavors.
7. Serve it up on buns with extra sauce on the side. Because, why not?

Ready to dig in? This pulled pork is so tender it practically melts in your mouth, with a perfect balance of sweet and smoky. Try serving it with a side of coleslaw for that classic crunch, or get creative and top your favorite pizza with it for a BBQ twist.

Spicy McLemore BBQ Chicken Wings

Back when I first stumbled upon the recipe for these Spicy McLemore BBQ Chicken Wings, I was skeptical about the combination of heat and sweetness. But let me tell you, after the first bite, I was hooked. It’s the perfect dish for when you’re craving something with a kick but also that comforting BBQ flavor.

Ingredients

• 2 lbs of chicken wings, because size matters when it comes to wings
• A generous splash of your favorite BBQ sauce, about 1 cup
• A couple of tablespoons of hot sauce, adjust based on how brave you’re feeling
• 1 tablespoon of smoked paprika, for that deep, smoky flavor
• A pinch of salt and pepper, because seasoning is key
• 2 tablespoons of olive oil, to get those wings crispy

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp up the wings.
2. In a large bowl, toss the chicken wings with olive oil, salt, and pepper until they’re evenly coated. This helps the seasoning stick and promotes even cooking.
3. Spread the wings out on a baking sheet in a single layer. Crowding the pan will steam them instead of crisp them, so give them space.
4. Bake for 25 minutes, then flip each wing. This ensures both sides get equally crispy and golden.
5. While the wings are baking, mix together the BBQ sauce, hot sauce, and smoked paprika in a small bowl. Taste and adjust the heat level if needed.
6. After flipping the wings, brush them generously with the sauce mixture. Return to the oven for another 10 minutes to let the sauce caramelize.
7. For an extra crispy finish, broil the wings for 2-3 minutes at the end. Keep an eye on them to prevent burning.

The wings come out sticky, with a perfect balance of sweet and spicy, and the meat is so tender it falls right off the bone. Serve them with a side of cool ranch or blue cheese dressing to cut through the heat, and watch them disappear in minutes.

Sweet McLemore BBQ Baked Beans

Did you ever have one of those dishes that just takes you back? For me, it’s these Sweet McLemore BBQ Baked Beans. I first had them at a backyard BBQ in Texas, and let me tell you, they were the star of the show. Now, I make them whenever I need a little comfort or a lot of flavor.

Ingredients

• 2 cups of dried navy beans (soaked overnight)
• 1/2 cup of ketchup
• 1/4 cup of molasses
• 2 tbsp of brown sugar
• 1 tbsp of mustard (the yellow kind works great here)
• 1 small onion, diced
• 3 cloves of garlic, minced
• 4 strips of bacon, chopped
• A splash of apple cider vinegar
• 1 tsp of smoked paprika
• Salt and pepper, just a pinch of each

Instructions

1. Preheat your oven to 350°F. This is the perfect temp for getting those beans tender without drying them out.
2. In a large pot, cook the chopped bacon over medium heat until it’s crispy. Tip: Save that bacon fat! It’s liquid gold for flavor.
3. Add the diced onion and minced garlic to the pot with the bacon. Cook until the onion is translucent, about 5 minutes.
4. Drain your soaked navy beans and add them to the pot. Stir in the ketchup, molasses, brown sugar, mustard, apple cider vinegar, smoked paprika, salt, and pepper. Tip: If the mixture seems too thick, a little water can loosen it up.
5. Transfer everything to a baking dish. Cover with foil and bake for 2 hours. Tip: Check halfway through to stir and ensure it’s not drying out.
6. Remove the foil and bake for another 30 minutes to thicken the sauce. You’ll know it’s ready when the beans are tender and the sauce is sticky.

Get ready for a dish that’s smoky, sweet, and utterly addictive. These beans have a perfect balance of flavors and a texture that’s just right—not too mushy, with a little bite. Serve them alongside some cornbread or as a topping for baked potatoes for a twist.

Tangy McLemore BBQ Coleslaw

Remember that time I tried to impress my in-laws with a homemade BBQ spread, and the coleslaw was the unexpected star? That’s how this Tangy McLemore BBQ Coleslaw came to be—a perfect blend of crunch and zest that complements any smoky dish.

Ingredients

• Half a head of green cabbage, thinly sliced (about 4 cups)
• A couple of carrots, grated (about 1 cup)
• 1/2 cup of mayonnaise
• A splash of apple cider vinegar (about 2 tbsp)
• 1 tbsp of sugar
• A pinch of salt and pepper
• 1 tsp of celery seed
• A dash of hot sauce (optional, but why not?)

Instructions

1. In a large bowl, toss the sliced cabbage and grated carrots together until they’re well mixed.
2. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seed until the sugar’s completely dissolved. Tip: If you like a bit of heat, now’s the time to add that dash of hot sauce.
3. Pour the dressing over the cabbage and carrots. Use a big spoon or your hands (clean, of course) to mix everything until the veggies are evenly coated. Tip: Letting it sit for about 10 minutes before serving helps the flavors meld together beautifully.
4. Cover and refrigerate for at least an hour. Tip: This coleslaw gets even better the next day, so feel free to make it ahead of time.

Just imagine the crispness of the cabbage paired with the creamy, tangy dressing—it’s a texture and flavor dream. Serve it alongside your favorite BBQ ribs or pile it high on a pulled pork sandwich for an extra crunch.

Juicy McLemore BBQ Burgers

Unbelievably, it was during one of those lazy summer afternoons when I stumbled upon the recipe for what would become my all-time favorite BBQ burgers. The secret? A special blend of spices and a technique that keeps them juicy every single time. Trust me, once you try these, there’s no going back.

Ingredients

• 1 lb ground beef (80/20 blend for the best juiciness)
• 1/4 cup your favorite BBQ sauce, plus extra for serving
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• A couple of dashes of salt and pepper
• 4 burger buns, lightly toasted
• A splash of olive oil for the grill

Instructions

1. In a large bowl, mix the ground beef, BBQ sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until just combined. Tip: Overmixing can make the burgers tough, so stop as soon as everything is evenly distributed.
2. Divide the mixture into 4 equal parts and shape them into patties. Make a slight indentation in the center of each patty with your thumb to prevent them from puffing up too much during cooking.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. Grill the burgers for about 4-5 minutes on each side for medium doneness. Tip: Resist the urge to press down on the burgers while they’re cooking—that’s precious juice you’re losing!
5. During the last minute of cooking, brush the tops of the burgers with a little extra BBQ sauce for that sticky, caramelized finish.
6. Remove the burgers from the grill and let them rest for a couple of minutes. This allows the juices to redistribute, making every bite as juicy as the first.
7. Serve on the toasted buns with your favorite toppings and an extra drizzle of BBQ sauce.

Perfectly juicy with a smoky-sweet crust, these burgers are a game-changer. For an extra kick, try adding a slice of pepper jack cheese or a spoonful of jalapeño slaw on top. Either way, you’re in for a treat.

Savory McLemore BBQ Meatballs

Ah, there’s nothing like the smell of BBQ wafting through the kitchen to make a house feel like a home. I stumbled upon this recipe during a summer cookout at my cousin McLemore’s place, and let me tell you, these meatballs were the star of the show. They’re the perfect blend of sweet, smoky, and savory, with a little kick that keeps you coming back for more.

Ingredients

• 1 pound of ground beef (the good stuff, 80/20)
• 1/2 cup of breadcrumbs (I like panko for that extra crunch)
• 1 large egg (farm-fresh if you can swing it)
• 2 cloves of garlic, minced (because garlic is life)
• 1/2 teaspoon of salt (just enough to bring out the flavors)
• 1/4 teaspoon of black pepper (freshly ground, please)
• 1 cup of your favorite BBQ sauce (I’m partial to the smoky kind)
• A splash of Worcestershire sauce (for that umami depth)
• 1 tablespoon of olive oil (for greasing the pan)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with that tablespoon of olive oil.
2. In a large bowl, mix together the ground beef, breadcrumbs, egg, minced garlic, salt, and pepper until just combined. Overmixing can make the meatballs tough, so gentle does it.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Pro tip: wet your hands slightly to prevent sticking.
4. Bake for 20 minutes, or until the meatballs are browned and cooked through. A meat thermometer should read 160°F.
5. While the meatballs are baking, warm the BBQ sauce in a small saucepan over low heat, adding a splash of Worcestershire sauce for extra flavor.
6. Once the meatballs are done, toss them in the warmed BBQ sauce until they’re fully coated.
7. Serve hot, and watch them disappear. These meatballs are juicy, packed with flavor, and have the perfect amount of sauce clinging to them. Try serving them over a bed of creamy mashed potatoes or as a hearty appetizer at your next gathering.

Perfect for any occasion, these Savory McLemore BBQ Meatballs are sure to be a hit. The combination of the tender meatballs with the rich, smoky BBQ sauce is downright addictive. And the best part? They’re as easy to make as they are delicious.

Hearty McLemore BBQ Brisket

Finally, a BBQ brisket recipe that’s as forgiving as it is flavorful. I remember the first time I tried making brisket; it was a disaster. But after years of tweaking, this Hearty McLemore BBQ Brisket has become my go-to for family gatherings. It’s smoky, tender, and has just the right amount of kick.

Ingredients

• a 5-pound beef brisket, trimmed of excess fat
• a couple of tablespoons of olive oil
• a generous sprinkle of salt and freshly ground black pepper
• a cup of your favorite BBQ sauce (I swear by McLemore’s)
• a splash of apple cider vinegar
• a tablespoon of smoked paprika
• a teaspoon of garlic powder
• a teaspoon of onion powder
• a half cup of brown sugar

Instructions

1. Preheat your oven to 275°F. This low and slow approach is key to tender brisket.
2. Rub the brisket all over with olive oil, then season generously with salt, pepper, smoked paprika, garlic powder, and onion powder. Tip: Letting it sit for an hour at room temperature helps the flavors meld.
3. Place the brisket in a roasting pan, fat side up. Cover tightly with foil and bake for about 5 hours. Tip: Resist the urge to peek; keeping the steam in is crucial.
4. Mix the BBQ sauce, apple cider vinegar, and brown sugar in a bowl. After 5 hours, remove the brisket, uncover, and slather with the sauce mixture.
5. Return to the oven, uncovered, for another hour or until the internal temperature reaches 200°F. Tip: Use a meat thermometer to avoid overcooking.

Delightfully, the brisket comes out so tender it practically falls apart. The smoky sweetness of the sauce pairs perfectly with the rich meat. Try serving it on a toasted bun with a side of coleslaw for the ultimate BBQ sandwich experience.

Zesty McLemore BBQ Shrimp Skewers

Remember those summer evenings when the grill is your best friend, and the smell of barbecue fills the air? That’s exactly what inspired me to create these Zesty McLemore BBQ Shrimp Skewers. They’re a perfect blend of tangy and sweet, with a kick that’ll have everyone asking for seconds.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• A couple of wooden skewers, soaked in water for 30 minutes
• 1/2 cup of your favorite BBQ sauce
• A splash of olive oil
• 1 tbsp of lemon juice
• 1 tsp of smoked paprika
• A pinch of salt and pepper

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. Thread the shrimp onto the soaked skewers, about 4-5 shrimp per skewer.
3. In a small bowl, mix together the BBQ sauce, olive oil, lemon juice, smoked paprika, salt, and pepper.
4. Brush the shrimp skewers generously with the BBQ sauce mixture on both sides.
5. Place the skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.
6. Tip: Don’t overcrowd the grill to ensure even cooking.
7. Tip: Keep an eye on the shrimp as they cook quickly and can become rubbery if overcooked.
8. Tip: Baste the skewers with extra sauce halfway through cooking for an extra flavor boost.
9. Remove from the grill and let them rest for a minute before serving.

Perfectly grilled, these skewers have a smoky sweetness with a zesty lemon kick that’s irresistible. Serve them over a bed of cilantro lime rice or alongside a crisp summer salad for a meal that screams summer.

Crispy McLemore BBQ Chicken Thighs

Very few things bring me as much joy as the sound of chicken thighs sizzling in a skillet, especially when they’re coated in my favorite BBQ rub. This recipe, inspired by a summer BBQ at my cousin McLemore’s farm, is a foolproof way to get crispy skin and juicy meat every time.

Ingredients

• 4 bone-in, skin-on chicken thighs
• A good glug of olive oil
• 2 tbsp of your favorite BBQ rub (I swear by the smoky one with brown sugar)
• A couple of dashes of hot sauce, because why not?
• 1/2 cup of BBQ sauce for basting

Instructions

1. Preheat your oven to 375°F and grab a cast-iron skillet—it’s going to be your best friend for crispy skin.
2. Pat the chicken thighs dry with paper towels; this is my secret for extra crispiness.
3. Drizzle olive oil over the thighs, then massage the BBQ rub all over them, making sure to get under the skin for maximum flavor.
4. Heat the skillet over medium-high heat and place the thighs skin-side down. Don’t touch them for 6 minutes to get that perfect golden crust.
5. Flip the thighs and immediately transfer the skillet to the oven. Bake for 20 minutes.
6. Brush the thighs with BBQ sauce and bake for another 5 minutes until the sauce is sticky and caramelized.
7. Let them rest for 5 minutes before serving—this keeps all the juices inside.

Here’s the deal: these thighs come out with a crackling skin that gives way to tender, smoky meat. Serve them on a pile of creamy coleslaw to cut through the richness, or chop them up for a next-level BBQ chicken salad.

Flavorful McLemore BBQ Pork Chops

Kicking off the grilling season with these Flavorful McLemore BBQ Pork Chops has become a tradition in my household. There’s something about the smoky aroma mixed with the sweet and tangy BBQ sauce that makes everyone’s mouth water before they even hit the plate.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• A generous glug of olive oil
• 2 tbsp of your favorite BBQ rub
• 1 cup of McLemore BBQ sauce (or your go-to brand)
• A splash of apple cider vinegar
• A couple of cloves of garlic, minced
• 1/2 cup of chicken broth

Instructions

1. Preheat your grill to a medium-high heat, around 375°F, ensuring one side is slightly cooler for indirect cooking.
2. Rub the pork chops all over with olive oil, then season them evenly with the BBQ rub. Don’t be shy—the rub is where the flavor starts!
3. Place the chops on the hotter side of the grill. Sear for about 3 minutes per side to get those beautiful grill marks.
4. Move the chops to the cooler side of the grill. Brush them with a mix of BBQ sauce and apple cider vinegar. Close the lid and let them cook for about 10 minutes.
5. Flip the chops, brush the other side with more sauce, and cook for another 10 minutes. Tip: Keep the lid closed as much as possible to maintain the temperature and smoke.
6. In the last few minutes, sprinkle the minced garlic over the chops and let it toast slightly for an aromatic punch.
7. Remove the chops from the grill and let them rest for 5 minutes. This keeps them juicy when you cut into them.
8. While the chops rest, warm the chicken broth in a small pan and whisk in the remaining BBQ sauce to create a rich, pour-able glaze.
9. Serve the pork chops drizzled with the warm glaze. Tip: A little extra sauce on the side never hurts for those who love an extra kick.

Every bite of these pork chops is a perfect balance of smoky, sweet, and tangy, with a slight crunch from the grill marks. Try serving them over a bed of creamy coleslaw to add a cool, crisp contrast to the rich flavors.

Tender McLemore BBQ Beef Ribs

Every time I think about firing up the grill, my mind immediately goes to these Tender McLemore BBQ Beef Ribs. There’s something about the way the meat falls off the bone and the smoky, tangy sauce clings to every bite that just screams summer to me. I remember the first time I tried making them; it was a bit of a disaster, but hey, we all start somewhere, right?

Ingredients

• 2 lbs of beef ribs (because more is always better, right?)
• A generous splash of apple cider vinegar (trust me, it makes a difference)
• 1 cup of your favorite BBQ sauce (I’m partial to something with a bit of a kick)
• A couple of tablespoons of brown sugar (for that perfect caramelization)
• 1 teaspoon of smoked paprika (for that deep, smoky flavor)
• A pinch of salt and pepper (because seasoning is key)

Instructions

1. Preheat your grill to 250°F. Low and slow is the name of the game here.
2. While the grill is heating up, mix the apple cider vinegar, BBQ sauce, brown sugar, smoked paprika, salt, and pepper in a bowl. This is your magic sauce.
3. Place the beef ribs on the grill and brush them generously with the sauce. Remember, the first coat is crucial for flavor.
4. Cover the grill and let the ribs cook for about 3 hours. Resist the urge to peek too often; you want to keep that heat in.
5. After 3 hours, brush the ribs with more sauce every 30 minutes for the next hour. This builds up that sticky, delicious layer we all love.
6. Once the meat is tender and pulls away easily from the bone (about 4 hours total), take them off the grill and let them rest for 10 minutes. This lets the juices redistribute.

Zesty, smoky, and with just the right amount of sweetness, these ribs are a crowd-pleaser. I love serving them with a side of coleslaw and some cornbread to soak up all that extra sauce. It’s the kind of meal that has everyone reaching for seconds before they’ve even finished their first plate.

Rich McLemore BBQ Mac and Cheese

Sometimes, the best dishes come from the heart, not just the recipe book. That’s exactly how I feel about this Rich McLemore BBQ Mac and Cheese—a dish that’s become a staple at my family gatherings, especially during those lazy summer evenings when the grill is already fired up.

Ingredients

• 2 cups of elbow macaroni
• A splash of olive oil
• 2 cups of sharp cheddar cheese, shredded
• 1 cup of smoked gouda, shredded
• A couple of tablespoons of butter
• 1/4 cup of all-purpose flour
• 2 cups of whole milk
• 1/2 cup of your favorite BBQ sauce
• A pinch of salt and pepper
• 1/2 cup of breadcrumbs
• 1/4 cup of grated parmesan cheese

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish lightly with olive oil.
2. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Tip: Keep the heat medium to avoid burning the butter.
4. Whisk in the flour until smooth, then gradually add the milk, continuing to whisk to prevent lumps. Tip: Room temperature milk blends more smoothly with the roux.
5. Once the mixture thickens, stir in the cheddar and gouda cheeses until melted and smooth. Remove from heat.
6. Mix in the cooked macaroni and BBQ sauce until everything is well coated. Season with salt and pepper.
7. Transfer the mixture to the prepared baking dish. Sprinkle the top with breadcrumbs and parmesan cheese. Tip: For extra crunch, toast the breadcrumbs lightly before sprinkling.
8. Bake for 20-25 minutes, or until the top is golden and bubbly.

You’ll love the creamy, smoky flavors with that irresistible BBQ tang. Serve it straight from the oven with a side of grilled veggies for a meal that’s as comforting as it is bold.

Sweet and Spicy McLemore BBQ Sauce

Every time I fire up the grill, there’s one sauce that always steals the show at my backyard BBQs—my Sweet and Spicy McLemore BBQ Sauce. It’s the perfect balance of heat and sweetness, with a hint of smokiness that clings to every bite. I remember the first time I whipped this up; it was a happy accident that’s now a family favorite.

Ingredients

• 1 cup of ketchup (because every great BBQ sauce starts here)
• 1/2 cup of apple cider vinegar (for that tangy kick)
• 1/4 cup of brown sugar (to sweeten the deal)
• 2 tbsp of honey (a natural sweetener that adds depth)
• 1 tbsp of Worcestershire sauce (for umami goodness)
• 1 tsp of garlic powder (because garlic makes everything better)
• 1 tsp of onion powder (its subtle sharpness is key)
• 1/2 tsp of smoked paprika (hello, smokiness)
• 1/4 tsp of cayenne pepper (adjust this to your heat preference)
• A splash of liquid smoke (optional, but it amps up the BBQ vibe)

Instructions

1. Grab a medium saucepan and combine all the ingredients over medium heat.
2. Whisk everything together until the brown sugar has completely dissolved, about 2 minutes.
3. Once it starts to bubble, reduce the heat to low and let it simmer for 20 minutes, stirring occasionally. Tip: Keep an eye on it to prevent sticking or burning.
4. After simmering, take it off the heat and let it cool for about 10 minutes. It’ll thicken as it cools. Tip: If you prefer a smoother sauce, now’s the time to blend it.
5. Transfer to a jar or bottle, and it’s ready to use or store. Tip: This sauce gets better after a day in the fridge, as the flavors meld together.

This sauce has a glossy finish with a sticky, finger-licking texture that’s ideal for ribs or wings. The flavor? A bold, spicy-sweet combo with a smoky undertone that’ll have everyone asking for the recipe. Try brushing it on grilled peaches for a surprising dessert twist.

Grilled McLemore BBQ Corn on the Cob

Last summer, I stumbled upon the most mouthwatering way to enjoy corn on the cob at a backyard BBQ in Tennessee. The secret? A smoky, slightly sweet glaze that’s become my go-to for grilling season. Let me share how you can recreate this Grilled McLemore BBQ Corn on the Cob at home.

Ingredients

• 4 ears of fresh corn, husks on
• A generous glug of olive oil (about 2 tbsp)
• A couple of tablespoons of your favorite BBQ sauce
• A splash of apple cider vinegar (1 tbsp)
• A pinch of smoked paprika
• A dash of garlic powder
• Salt, just enough to sprinkle

Instructions

1. Preheat your grill to medium-high, aiming for about 400°F. Tip: If you’re using charcoal, wait until the coals are mostly white with a slight glow.
2. Peel back the corn husks without removing them, then remove the silk. Tip: Keeping the husks attached makes for a natural handle and adds a bit of steam while grilling.
3. Brush each ear of corn with olive oil, then sprinkle with salt, smoked paprika, and garlic powder.
4. Fold the husks back over the corn and tie the ends with a bit of kitchen string if they’re loose. Tip: This keeps the husks from burning and makes flipping easier.
5. Grill the corn for about 15 minutes, turning every 5 minutes, until the husks are charred and the kernels are tender.
6. Mix the BBQ sauce with apple cider vinegar in a small bowl. After grilling, peel back the husks and brush the corn with the BBQ mixture.
7. Return the corn to the grill for another 2-3 minutes, just to caramelize the sauce slightly.

Just imagine the first bite: the corn’s natural sweetness paired with that smoky, tangy BBQ glaze is unreal. Serve it straight off the grill with extra sauce on the side for dipping, and watch it disappear before your eyes.

Succulent McLemore BBQ Turkey Legs

Every time I fire up the grill, there’s one recipe that never fails to steal the show—my Succulent McLemore BBQ Turkey Legs. It’s a dish that brings back memories of summer cookouts and the irresistible aroma of smoky, sweet barbecue wafting through the air. Trust me, once you try these, you’ll understand why they’re a staple at my family gatherings.

Ingredients

• 4 turkey legs (because who can stop at just one?)
• A generous cup of your favorite BBQ sauce (I’m partial to the smoky kind)
• A couple of tablespoons of olive oil (for that perfect sear)
• A splash of apple cider vinegar (to balance the sweetness)
• 2 cloves of garlic, minced (because garlic makes everything better)
• A teaspoon of smoked paprika (for that deep, smoky flavor)
• Salt and pepper to taste (but don’t be shy)

Instructions

1. Preheat your grill to a medium-high heat, about 375°F. This ensures a nice sear without burning.
2. In a small bowl, mix together the BBQ sauce, apple cider vinegar, minced garlic, and smoked paprika. This is your magic sauce.
3. Rub the turkey legs with olive oil, then season them generously with salt and pepper. This step is crucial for flavor.
4. Place the turkey legs on the grill. Cook for about 5 minutes on each side to get those beautiful grill marks.
5. Brush the turkey legs with your BBQ sauce mixture. Keep grilling, turning and basting every 5 minutes, for about 25-30 minutes. The turkey is done when it reaches an internal temperature of 165°F.
6. Let the turkey legs rest for 5 minutes before serving. This lets the juices redistribute, making every bite succulent.

Craving something that’s crispy on the outside, tender on the inside, and packed with flavor? These BBQ turkey legs are your answer. Serve them with a side of coleslaw and cornbread for the ultimate comfort meal. And if you’re feeling adventurous, drizzle a little extra BBQ sauce on top right before serving for an extra kick.

Homemade McLemore BBQ Rub

Very few things in life bring me as much joy as the smell of BBQ wafting through the air on a lazy summer afternoon. That’s why I’m thrilled to share my go-to homemade BBQ rub, a recipe that’s been a game-changer for my grilling adventures. It’s the perfect blend of sweet, smoky, and just a hint of heat, making it versatile enough for ribs, chicken, or even roasted veggies.

Ingredients

• 1/2 cup of brown sugar (pack it like you mean it)
• 1/4 cup of paprika (smoky is my go-to, but sweet works too)
• 2 tablespoons of black pepper (freshly ground, if you can)
• 2 tablespoons of salt (I prefer kosher for its texture)
• 1 tablespoon of garlic powder (because everything’s better with garlic)
• 1 tablespoon of onion powder (for that deep, savory note)
• 1 teaspoon of cayenne pepper (just a whisper of heat)
• 1 teaspoon of mustard powder (trust me on this one)

Instructions

1. Grab a medium-sized bowl and toss in all the ingredients. No need to be gentle—mix them like you’re making the most important potion of your life.
2. Once everything’s combined, take a moment to admire your handiwork. The color should be a deep, inviting red with specks of black and brown.
3. Store your rub in an airtight container. I like to use a mason jar because it looks pretty on the shelf, but anything with a tight lid will do.
4. When you’re ready to use it, generously coat your meat or veggies. For the best flavor, let it sit for at least an hour before cooking, though overnight is magic.
5. Cook as you normally would, whether that’s grilling, smoking, or roasting. The sugar in the rub will caramelize beautifully, creating a crust that’s to die for.

This rub creates a bark on your meat that’s nothing short of legendary, with layers of flavor that build with every bite. Try it on some slow-smoked pork shoulder, or get creative and sprinkle it over popcorn for a snack that’ll have everyone asking for the recipe.

Delicious McLemore BBQ Stuffed Peppers

Goodness, have I got a treat for you today! These Delicious McLemore BBQ Stuffed Peppers are a game-changer in my kitchen, especially when I’m craving something that’s both hearty and has that smoky BBQ flair. I stumbled upon this recipe during a summer cookout at a friend’s place, and let me tell you, it was love at first bite.

Ingredients

• 4 large bell peppers, any color you like
• 1 lb ground beef (or turkey for a lighter option)
• A cup of your favorite BBQ sauce, plus a splash more for drizzling
• 1 cup cooked rice (I usually go for brown rice for that extra nuttiness)
• A couple of cloves of garlic, minced
• 1 small onion, diced
• A sprinkle of salt and pepper to get the flavors just right
• 1 cup shredded cheddar cheese (because everything’s better with cheese, right?)

Instructions

1. Preheat your oven to 375°F (190°C) and grab a baking dish that’ll fit your peppers snugly.
2. Slice the tops off the bell peppers and remove the seeds and membranes. A little tip: keep the tops if you want to make them look extra fancy when serving.
3. In a skillet over medium heat, cook the ground beef until it’s nicely browned. Drain any excess fat because nobody likes a greasy pepper.
4. Toss in the diced onion and minced garlic, cooking until they’re soft and fragrant. This is where the magic starts!
5. Stir in the cooked rice and BBQ sauce, mixing everything together until it’s well combined. Here’s another tip: let the mixture sit for a minute off the heat to really soak up all those flavors.
6. Stuff each pepper with the beef and rice mixture, then place them in the baking dish. Drizzle a little extra BBQ sauce on top for that irresistible glaze.
7. Pop them in the oven for about 25 minutes. Then, sprinkle the shredded cheddar cheese on top and bake for another 5 minutes, or until the cheese is bubbly and golden.
8. Let the peppers cool for a couple of minutes before serving. Trust me, they’re worth the wait!

Diving into these stuffed peppers is like a flavor explosion—the sweetness of the peppers, the smokiness of the BBQ, and that gooey cheese topping. Serve them with a side of coleslaw or some cornbread to round out the meal perfectly.

Mouthwatering McLemore BBQ Pulled Chicken

How many times have I found myself staring into the fridge, hoping for inspiration to strike? Too many to count. That’s why this Mouthwatering McLemore BBQ Pulled Chicken has become my go-to. It’s simple, packed with flavor, and always a hit, whether it’s just me or a crowd I’m feeding.

Ingredients

• 2 lbs of chicken breasts (because thighs work too, but I love how breasts shred)
• A generous glug of olive oil (about 2 tbsp)
• A couple of cloves of garlic, minced (or more, who’s counting?)
• 1 cup of your favorite BBQ sauce (I’m partial to the smoky ones)
• A splash of apple cider vinegar (about 1 tbsp, for that tangy kick)
• 1 tsp of smoked paprika (because it’s all about that depth)
• Salt and pepper, just enough to season

Instructions

1. Heat your olive oil in a large skillet over medium heat. This is where the magic starts.
2. Add the minced garlic and sauté for about 30 seconds until fragrant. Don’t let it burn, or you’ll have to start over!
3. Season the chicken breasts with salt, pepper, and smoked paprika, then add them to the skillet. Brown each side for about 3 minutes. This isn’t just for color; it locks in those juices.
4. Pour in the BBQ sauce and apple cider vinegar, stirring to coat the chicken evenly. The vinegar will balance the sweetness of the sauce beautifully.
5. Cover and simmer on low heat for 25 minutes. The chicken should be tender enough to shred easily with a fork. If it’s not, give it a few more minutes.
6. Once done, shred the chicken directly in the skillet, mixing it with the sauce. This ensures every bite is as flavorful as the last.

Velvety and rich, this pulled chicken is a dream on buns, but don’t stop there. Try it on a baked potato or mixed into a salad for a twist that’ll keep everyone guessing.

Easy McLemore BBQ Nachos

Unbelievable how a simple dish can bring back so many memories, right? That’s exactly how I feel about these Easy McLemore BBQ Nachos. It’s a recipe that takes me back to summer BBQs and lazy Sunday afternoons, and I’m thrilled to share it with you today.

Ingredients

• A bag of your favorite tortilla chips (about 4 cups)
• 2 cups of shredded cooked chicken (leftover BBQ chicken works wonders here)
• 1 cup of your go-to BBQ sauce (I like mine with a bit of smokiness)
• A generous handful of shredded cheddar cheese (about 1.5 cups)
• A small red onion, finely diced (about 1/4 cup)
• A couple of jalapeños, sliced (optional, for those who like it spicy)
• A splash of lime juice (about 1 tbsp)
• A handful of fresh cilantro, chopped (for that fresh kick)

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking.
2. Spread the tortilla chips evenly on a large baking sheet. Tip: Make sure they’re in a single layer for even cheese melting.
3. In a bowl, mix the shredded chicken with BBQ sauce until well coated. This is where the magic starts!
4. Evenly distribute the BBQ chicken over the tortilla chips.
5. Sprinkle the shredded cheddar cheese over the top, covering all the chicken and chips. Tip: Don’t skimp on the cheese; it’s the glue that holds everything together.
6. Bake in the preheated oven for about 10 minutes, or until the cheese is bubbly and slightly golden.
7. While the nachos are baking, mix the diced red onion, jalapeños (if using), lime juice, and chopped cilantro in a small bowl. Tip: Letting this sit for a few minutes helps the flavors meld together beautifully.
8. Once the nachos are out of the oven, immediately top them with the onion and cilantro mixture for a fresh contrast to the warm, cheesy base.

Serve these nachos straight from the baking sheet for a fun, communal eating experience. The combination of smoky BBQ, melted cheese, and fresh toppings creates a texture and flavor profile that’s hard to resist. Perfect for game day or any day you’re craving something deliciously easy.

Conclusion

These 20 Delicious McLemore BBQ Recipes offer something for every occasion, ensuring your next gathering is a hit. Tantalize your taste buds and impress your guests with these easy-to-follow, mouthwatering dishes. We’d love to hear which recipes become your favorites—leave a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy grilling!