#barbecuevibes

[roastingbeetles]

A light and vibrant pasta salad with a medley of fresh vegetables, mozzarella, and a zesty Italian dressing. Perfect for summer barbecues and picnics.

Ingredients: 1 lb rotini pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup black olives, sliced. 1/2 cup red bell pepper, chopped. 1/4 cup red onion, finely chopped. 1/2 cup mozzarella cheese, cubed. 1/4 cup fresh basil, chopped. 1/4 cup extra-virgin olive oil. 2 tbsp red wine vinegar. 1 tsp Dijon mustard. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Take it out and let it cool down. Cherry tomatoes, cucumber, black olives, red bell pepper, red onion, mozzarella, and fresh basil should all be put in a large bowl together. Put olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the pasta and toss it all around until it's well covered. To let the flavors blend, cover and put in the fridge for at least an hour before serving. Enjoy the cool taste of this Easy Italian Pasta Salad when you serve it cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

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[aegerine78]

Enjoy juicy grilled shrimp with a tasty cilantro pesto. This is a great dish for a keto-friendly barbecue.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup fresh cilantro leaves. 2 cloves garlic. 1/4 cup pine nuts. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Juice of 1/2 lemon. 1/4 tsp salt. 1/4 tsp black pepper.

Instructions: Warm the grill up to a medium-high level. Add 2 tablespoons of olive oil, salt, and pepper to a bowl and toss the shrimp around in it. Skewer shrimp on sticks. Grill shrimp for two to three minutes on each side, or until they are opaque and a little charred. Chopped garlic, pine nuts, Parmesan cheese, olive oil, lemon juice, salt, and pepper should all be put into a food processor. Pulse until it's smooth. Put cilantro pesto on the side of the grilled shrimp.

Prep Time: 15 minutes

Cook Time: 6 minutes

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[fearlessdesign]

Improve your grilling skills with these perfectly smoked pork tenderloins that have been marinated in a tasty mix of flavors. With the smoke from the Traeger grill, this dish tastes like it was made on a barbecue.

Ingredients: 2 pork tenderloins. 1/4 cup olive oil. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon black pepper. 1 teaspoon onion powder. 1 teaspoon dried thyme. Wood pellets for smoking.

Instructions: Warm up your Traeger grill to 225F. Mix honey, minced garlic, smoked paprika, black pepper, onion powder, and dried thyme with olive oil, soy sauce, Dijon mustard, and Dijon mustard in a bowl. Put the pork tenderloins in a plastic bag that can be closed again and again. Then, pour half of the marinade over the meat. Put the bag in the fridge for at least two hours, or overnight for the best results. After taking the pork out of the marinade, let it cool down while you get the Traeger grill ready to smoke. You can add any kind of wood pellets to the Traeger hopper to make it taste really smoky. Place the pork tenderloins that have been marinated directly on the grill grates. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 145F. Halfway through the cooking time, turn the pork over. For a tasty glaze, brush the pork with the rest of the marinade during the last 15 minutes of smoking. When the pork tenderloins are done, take them off the grill and let them rest for 10 minutes. Then, cut them into slices. You can serve the juicy smoked pork tenderloins with your favorite sides after cutting them up. Enjoy the smokey goodness!

Prep Time: 10 minutes

Cook Time: 120 minutes

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