10 insane BBQ recipes you need to try
The British summer barbecue can sometimes be a bit of a dour affair, certainly when it comes to the food. Unlike our colonial cousins, the passion and flair for grilling some juicy meat over some hot coals just isn’t always there. Slapping a few supermarket-bought sausages onto a disposable appliance in the park just isn’t going to cut out. Go all out this summer and make the most of the heatwave by ramping up your barbeque menu with any number of these lip-smacking, melt-in-the-mouth, meaty dishes.
BBQ BEEF BRISKET
Ingredients
8 garlic cloves, crushed
1 tsp garlic salt
1 tbsp cayenne pepper
1 tsp sweet smoked paprika
1kg beef brisket
150ml dry white wine
How to:
Preheat oven to gas 2, 150°C, fan 130°C
Combine the garlic, garlic salt, cayenne pepper, paprika and seasoning and rub all over the brisket.
Place in a medium, deep baking tray and pour round the wine and 200ml of water.
Seal tightly with foil, cook and for 2 ½ – 3 hours or until tender.
After cooking in the oven (before slicing) take the joint of beef out of the tray and lay on the hottest part of the barbecue.
Cook undisturbed for 1 minute. Carefully turn the meat and continue to cook for a further 4-5 minutes, turning occasionally to ensure an even colour.
For more information click here
DRUNKEN CHICKEN
Ingredients
1 whole chicken
15ml chipotle paste
15ml tomato purée
1 lime, juiced
15ml honey
15ml olive oil
1 can of lager, opened but not poured
How to:
Preheat a gas or charcoal grill to medium.
Remove any excess fat from the chicken. In a small bowl, mix together the chipotle paste, tomato purée, lime juice, honey and olive oil. Rub the marinade over the chicken until thoroughly coated and season well.
Carefully slide the chicken onto the open can of beer so it is sitting upright, with the can in its cavity. Stand the chicken on the grill above a drip pan.
Cover the grill with a lid and cook for 1 hour, depending on the size of your chicken.
For more information click here
TIGER PRAWNS
Ingredients:
24 raw tiger prawns, shells on
3 cloves garlic, peeled and crushed
1 tsp chilli flakes
1 tbsp olive oil
Sea salt and black pepper
How to:
Toss the prawns with the garlic, chilli flakes and oil, cover with clingfilm and refrigerate for 1 to 2 hours, or overnight if possible.
Preheat the barbecue to a high heat.
Remove the prawns from the fridge and bring to room temperature.
Lay the prawns on the grill and cook for 1 to 2 minutes on each side until pink. Transfer to a platter and serve with salsa and lime wedges.
For more information click here
GRILLED QUAILS PIRI PIRI
Ingredients:
4-6 quails split for grilling
Salt
3 mild red chillies
4-5 tbsp olive oil
How to, by Mark Hix:
Seed and chop the chillies then blend with the olive oil.
Season the quails with salt and brush with a little of the chilli and oil mix.
Grill them for 3-4 minutes on each side.
BUFFALO CHICKEN WINGS
Ingredients:
16 chicken wings
1tbsp sunflower oil
1tsp salt
100g plain flour
Pepper
1tsp smoked paprika
1½ tbsp white wine vinegar
1 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tsp tabasco
40g butter
1 shallot finely chopped
1 clove garlic crushed
100ml tomato ketchup
2 tbsp maple syrup
pinch salt
200ml low fat yogurt
1 stick of celery
2 tbsp chives roughly chopped
How to:
Begin by making the Buffalo sauce. Melt the butter in a small pan, cook the shallot and garlic until softened, add the remaining ingredients and simmer for 10 minutes.
To prepare the soured cream dip: finely dice the celery and add to the soured cream along with the chives and lemon juice.
Coat the chicken wings in the oil, Season the flour with salt and pepper, then toss the wings in the flour, dusting off any excess. Thread the wings, four at a time onto parallel skewers.
Preheat BBQ to medium hot.
Cook the wings for 20-25 minutes until golden and cooked through, with no pink showing. Turn regularly, brush with more oil if needed.
For more information click here
GRILLED SQUID
Ingredients:
1 pound whole cleaned squid bodies
Extra-virgin olive oil, for drizzling and serving
Kosher salt and freshly ground black pepper
Chopped parsley, for garnish
Lemon wedges, for serving
How to:
Set all the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes.
Meanwhile, thoroughly pat squid dry with paper towels. In a medium bowl, toss squid with a drizzle of olive oil until lightly coated.
Grill squid over hottest part of grill, turning, until browned on both sides.
Transfer to a platter and season with salt and pepper. Drizzle fresh olive oil on top, garnish with parsley, and serve with lemon wedges.
For more information click here
SPICY GRILLWED WATERMELON
Ingredients:
1/4 cup honey
1/4 cup juice from about 4 limes
2 tsp cayenne pepper
1 tsp Kosher salt
1 medium watermelon, cut into 1-inch thick wedges
1/2 cup mint chiffonade
How to:
In a small bowl, whisk together honey, lime juice, cayenne pepper and salt.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
Brush each side of watermelon slices with spicy lime and honey mixture.
Place watermelon and grill and cook until grill marks developed, about 2 minutes per side.
Remove watermelon from grill, sprinkle with mint, and serve.
For more information visit meatwave.com
GRILLED LOBSTER WITH LEMON SHALLOT BUTTER
Ingredients:
1/2 cup clarified butter, divided
2 tbsp finely diced shallots
1/2 tsp zest and 1 tsbs juice from 1 lemon
1 tbp finely chopped chives
4 live lobsters, about 1 1/2 pounds each
1 tbsp salt, plus more to taste
Freshly ground black pepper, to taste
How to:
Heat 2 tablespoons of butter in a small saucepan over medium heat until foaming subsides. Stir in shallots and cook until softened but not browned. Add remaining butter, lemon juice, and lemon zest and cook until butter is melted and warm throughout. Remove from heat and stir chives.
Fill a large bowl with ice water, set aside. Fill a stockpot with 2 inches of cold water and bring to a boil over high heat. Add 1 tablespoon of salt to boiling water and place steamer insert into pot. Place 1 lobster in steamer, cover, and steam for 2 minutes. Transfer lobster to bowl with ice water. Repeat with remaining lobsters.
Break off claws from lobsters and split lobster bodies in half lengthwise, removing green tomalley if desired.
Brush lobster flesh with lemon-shallot butter and place on grill, flesh side down, and grill for 2-3 minutes.
Flip lobsters flesh side up and continue grilling until meat registers 135°F on an instant read thermometer.
Transfer lobsters to a serving tray and brush again with lemon-shallot butter. Place claws on grill, cover, and cook until meat registers 135°F on an instant read thermometer.
For more information visit meatwave.com
ASIAN TURKEY BURGER WITH SRIRACHA MAYO
Ingredients:
3 tbsp mayonnaise
1 tbsp Sriracha
1 1/2 lbs ground turkey, 85% lean
1/2 cup Panko bread crumbs
1/4 cup finely chopped cilantro
3 cloves garlic, minced
2 scallions, finely chopped
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp minced ginger
1 tsp red pepper flakes
Bibb lettuce
1 tomato, cut into 1/4-inch slices
How to:
Make the Sriracha mayo. Mix together the mayonnaise and Sriracha in a small bowl and set aside.
Using your hands, mix together all of the ingredients for the burgers in a large bowl until just fully incorporated. Scoop out about 1/3 lb of the mixture and form into a patty. Repeat with the remaining mixture.
Grill the burgers until well browned on both sides and an instant read thermometer registers 165 degrees when inserted into the middle of the burger, about 5 to 7 minutes per side.
While the burgers are grilling, place the buns cut side down on the grill and cook until lightly browned. Remove from the grill and spread some Sriracha mayo on each side.
Place the finished burgers on the buns, top with Bibb lettuce and tomato slices, and serve.
For more information visit meatwave.com
BBQ STICKY RIBS
Ingredients:
For the rub
100g (3 1/2oz) light brown sugar
1 tbsp garlic salt
1 tbsp smoked paprika
1 tsp dried oregano
1 tsp ancho chilli powder
1 tsp cayenne pepper
1 tsp English mustard powder
1/2 tsp ground black pepper
A pinch sea salt
For the ribs
1.5kg (3lb) ribs (2-3 average racks)
2 cinnamon sticks
1 star anise
500ml (17fl oz) Dr Pepper
For the sticky sauce
250ml (8fl oz) Dr Pepper
1 tbsp French mustard
1 tbsp chipotle sauce
100ml (3 1/2fl oz) tomato ketchup
40g (1 1/2oz) molasses sugar
4 tbsp HP sauce
4 tbsp cider vinegar
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tsp chilli powder
How to:
To the ribs, add the cinnamon and star anise and pour over the Dr Pepper. Cover with greaseproof paper and then foil and bake in the oven for 2 hours, turning once during cooking.
While the ribs are cooking, prepare the sauce. Add the Dr Pepper to a large pan and bring to the boil
Gradually whisk in the remaining ingredients in order, until combined. Boil the mixture until the sauce thickens, stirring occasionally.
Place on the barbecue on a medium/high heat and cook for 10-15 minutes, basting with the remaining sauce and turning occasionally; until the ribs are sticky and a dark brown colour.
For more information click here
Become a Gentleman’s Journal Member?
Like the Gentleman’s Journal? Why not join the Clubhouse, a special kind of private club where members receive offers and experiences from hand-picked, premium brands. You will also receive invites to exclusive events, the quarterly print magazine delivered directly to your door and your own membership card.
