It’s summertime! A BBQ season! The time of vacations, hot sun, sandy beaches, salt waves, joy, and happiness. This time, I would like to share my sunny summer mood with you using templates for BBQ and Grill Restaurants with spicy meat imagery and some interesting BBQ recipes.
Sorry, this article is positively not for vegetarians. Though, if you don’t eat meat, but need to create a high-end design for a grill restaurant, this collection of templates may hurt your feelings.
Here you will find professional templates for BBQ and Grill restaurants, blogs, landing pages and even newsletters.
Everybody knows the saying “you are what you eat”. But all of us interpret it our ways. What does it mean for you?
Ok, I’ll be the first to expresses this idea. As for me, we eat not only to survive but to enjoy the process. Most people search aesthetics on their plates, hello Instagram.
It’s obvious that appetite stimulating food imagery is essential when it comes to online café or restaurant presentation.
I have picked out 20 scrumptious food templates for you to spark your inspiration. Besides, ten grilled meat recipes for your BBQ are added as a tasty bonus.
I'm sure that next time you will surprise your family and guests with an unusual meal on your backyard BBQ.
Yogurt Marinated Grilled Chicken
Combine 1/2 cup plain whole-milk yogurt, 1/4 cup vinegar-based hot sauce (such as Crystal), 4 finely chopped garlic cloves, 1 tablespoon finely chopped fresh oregano, 2 tablespoons olive oil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garam masala in a large resealable plastic bag. Add 1 Dai Due's Master Brined Chicken, backbone removed, and turn to coat. Seal bag, pressing out air; chill chicken 8–24 hours.
Prepare grill for medium heat; lightly brush the grill with vegetable oil. Remove chicken from marinade, wiping off any excess, and grill, skin side down, until skin is lightly charred and releases from the grill without tearing, 10–15 minutes. Give bird a quarter turn and continue to grill until skin is nicely charred and crisp and thighs are starting to firm up (they should be springy when pressed), 15–20 minutes. Turn chicken over and grill until an thermometer inserted into the thickest part of thigh registers 165°F, 10–15 minutes. Place chicken on a platter skin side up; let rest 10 minutes before carving.
Grilled Saffron Rack of Lamb
Season lamb with salt and pepper and place each rack of lamb in a large resealable plastic bag. Whisk garlic, yogurt, oil, lemon zest, and saffron in a small bowl and divide between bags. Seal bags, pressing out excess air; turn to coat. Refrigerate lamb overnight.
Prepare grill for medium-high, indirect heat. (For a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off.) Remove lamb from marinade and wipe off excess. Place lamb over direct heat and cook, turning and moving to cooler part of grill as needed to avoid flare-ups until browned all over 8-10 minutes.
Move lamb to the cooler part of the grill. Cover grill and cook lamb, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 15 minutes longer.
Let lamb rest 10 minutes. Cut into individual chops.
Grilled Rib Pork Chops with Sweet and Tangy Peach Relish
In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
Add pork chops to brine and let stand at room temperature for 1 hour.
Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
Transfer chops to a platter and let stand for 5 minutes before serving.
Serve chops with peach relish.
Charcoal Grilling Instructions:
Open vents on bottom of grill: Light a large chimney starter full of charcoal (preferably hardwood).
For Direct-heat Cooking:
When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
Gas Grilling Instructions:
Preheat all burners on high covered, 10 minutes, then adjust heat according to the recipe.
Grilled Oregano Chicken
Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.
Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.
Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30–40 minutes.
Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef's knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.
Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.
Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.
Flank Steak with Bloody Mary Tomato Salad
Place steaks on a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Cover; refrigerate 1-3 hours.
Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.
Grilled Skirt Steak with Herb Salsa Verde
Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter.
Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges. Pass remaining herb salsa verde alongside.
Grilled Peppered Dry Spareribs
Heat a cooker to medium to medium-high.
Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.
Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.
Grilled Marinated Sirloin Flap Steaks
Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure (http://www.epicurious.com/recipes/food/views/gourmet-magazine-grilling-procedures-242904).
Discard marinade and pat steaks dry.
Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.
Steaks can be marinated up to 8 hours.
Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat.
Grilled Moroccan Spiced Pork Tenderloin
In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.
Quick-Brined Grilled Pork Chops with Treviso and Balsamic Glaze
Prepare barbecue (medium-high heat). Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.
Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece. Place on baking sheet; brush with some oil. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes. Whisk in butter. Season glaze with salt and pepper.
Remove pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops.
Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.
The pork chops call for TREVISO, a slender, torpedo-shaped variety of radicchio that's reddish-purple with a pleasantly bitter flavor. If you can't find Treviso, use a small head of round radicchio and quarter it as directed in the recipe.
Do you know what is the best thing about watching delicious food instead of eating it? You don’t put on weight no matter how long you have watched the dish!
So, you are welcome to continue our gastronomic trip. The most thrilling part of it is still ahead! Of course, I mean templates for BBQ and Grill restaurants showcased below.
Hope your browsing will be delicious :).
Grilled ribs with fragrant spices on the pan. With parallax effect making things realistic you almost feel the blend of mouthwatering aromas. The theme is responsive and cross-browser compatible, so the users of all popular portable gadgets will feel the same.
How do you like to eat your steak? Rare, medium-rare, medium, medium-well or maybe well-done… This gourmet restaurant offers them all.
Re conetta restaurant template uses not only appetizing imagery to attract the customers but also nice Google fonts. A decent library of fonts is easy to implement. This way Google gives a chance to create a unique look for your site, use it to your benefit.
What does this theme offer in addition to the yum-yum imagery? Lots of other cool features like handy drag-and-drop editor, for example. Quickly create new sections and content elements on your website pages, manage widgets and adjust settings with it.
Have you ever noticed that the food looks much better if you put it on the white plate? The proof is right below. Natural green colors contribute to the appealing Cafe and Restaurant Landing Page Template layout.
Sanremo is an Adobe Muse ready template for café and restaurant websites. All PSD files are included into template package. They are fully customizable and were optimized to be used equally well by experts and beginners.
Here tasty dishes are featured in the slider. This is a great way to show more without making your clean page cluttered. The visitors will be grateful to you for leaving them some empty space to breathe.
The full-screen slider is the best place to feature the delicious dishes of your restaurant. This template gives you the opportunity to choose from 8 slider and gallery options.
Send the latest news to your restaurant guests with the help of this luscious newsletter. The template is fully responsive and MailChimp ready. What’s more, it is Campaign Monitor ready and supports Major Email Client.
Do you like hamburgers? Everybody likes them. What does that mean? That means that landing page with such kind of imagery will definitely make its visitors do whatever you want them to.
Fast food is difficult to call a healthy nutrition. But it’s so savory and affordable! In fact, quality fast food won’t do you any harm if you don’t eat it too often. To eat or not to eat: the dilemma is solved, isn’t it?
This theme fits for a classical European restaurant. The Wooden texture in the background and decorative elements make theme’s layout luxury. If you want to show your visitors that your restaurant is a place with its own style and history, choose this theme.
This template designed in flat style is intended for fast food restaurants. It has a bright and cheerful layout. Hover effects help site visitors navigate through website pages.
The designer uses a plate with moreish meat and vegetables as a background. Restaurant logo, slogan and main menu are placed over it. By the way, restaurant menu stated with prices will make your web page even more trustworthy.
The designer of this template also uses the full-screen slider to capture visitors’ attention. Meat delicatessen look so lush that they stir your appetite even if you are not hungry yet. The template is equipped with parallax effect, so you can create the illusion of 3D environments on your site.
Do you like sausages? We are sure that the customers of your grocery store also love them. With such kind of inviting imagery, they will visit it again and again.
A perfect place to land, isn’t it? No gourmet will be able to resist its seductive look. The theme has a color switcher on the left hand that will let you change the color palette of your landing page in one click.
This responsive landing page looks so fresh and tempting. It offers HTML plus JS, and Parallax animation. Sliced PSD, Back To Top Button, Crossbrowser Compatibility, Favicon, Google map, and Google Web Fonts are among the template features.
This steak house template is designed in retro style. You can choose between Carousel, Gallery, and Slider scripts when customizing the template. Google map is built into the page and your restaurant guests will be always able to find your restaurant without any problems.
Want a simple template for your café and restaurant site? This one is a perfect choice for you. Here is a brief list of its features: Sliced PSD, Crossbrowser Compatibility, Favicon, Adobe Muse Ready, Drag and Drop Content, Typekit Webfonts.
I hope you are not on a diet (although eating grilled meat and vegetables doesn’t cause obesity if that is the reason of the diet) and after looking at all those delicate juicy steaks you can just go out and cook the one for yourself or a heap for the whole family members. Too hot to cook now? It’s ok, as there’s always a good restaurant where professional chefs will be happy to serve you somewhere nearby.
Could you, please wait for a minute before going out and have a snack? I would appreciate if you answer a few simple questions, like and share this blog post.
Did you like my collection of meat templates? Which one did you like the most? Have anything to add to this list? Your comments are always welcome at the section under this text.
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