Gonna fire up the BBQ for probably the last time this year.

What’s a bit more interesting that a pack of Sausages and a drumstick?

Buy some belly pork, cut it into strips, bung in a plastic bag with a jar of hoi sin sauce, leave overnight if possible, grill. Wonderful.

Chicken Thights – in a box with honey lemon soy and star anise shake and leave for a few hours cook till done

Sardines (not out of a tin) whole bit of salt and pepper

Homemade burgers with bits of Stilton in or lamb with some maroccan style seasoning

Sweet Potatoe rolled in cumin and chilli then wrapped in foil to bake

chargrill some asparagus then serve with honey lemon & green olives

any more?

Prawns/chopped pepper/mushroom skewers after marinating in sweet chilli sauce.

Chicken thighs/drumsticks in (Greek) olive oil with garlic, oregano, basil and black pepper (and a pinch of sea salt flakes). Mix it all up and leave to marinate for a couple of hours and slap on the barbie!

spicey lamb burgers.

dry fry cardamon and cumin, and grind it up in a pestle add cayenne pepper, ground pepper and mixed spice add to minced lamb. mash it about into burger patties and toss onto the bbq.

King scallops with the coral removed, wrap the edge in streaky bacon with a small sprig (about 3 leaves) of rosemary tucked inside the bacon alongside the scallop flesh. Skewer them to hold the together when cooking and grill until bacon is cooked, at which point the scallop should be cooked through without being rubbery. Use balsamic vinegar as a dipping sauce.

Enjoy!

Ditto the sardines…you can stuff them with herbs and sundried tomatoes and drizzle olive oil over them before cooking too.

Take some halved corn on the cobb and liberally smear with English mustard and a bit of butter, then wrap the individual cobbs in foil and put on the barbeque for about 20-30 mins…when cooked the mustard becomes sweet as opposed to hot and cooks through the corn, tastes awesome 🙂

These are great, keep em coming

What about side dishes?

BTW Why pack up the barbie? We used ours most of t he year in the UK. Now in the depths of a Tasmania winter I popped out to do a burger on it for lunch.

Corn on the cob, just BBQ it, lovely

Make sure you get a chimney BBQ starter, they are amazing.

Also, last time I looked Argos had loads of Weber 47cm BBQ sets, with tools and cover and coals for £60 reduced from nearly a ton. Dear but very well built.

Shamelessly nicked from the weber website, but it’s become a standard at the family BBQ.

Ingredients

2 kg / 4-5 lb whole chicken
2 tsp vegetable oil
1 can beer

Rub ingredients
1 tsp dry mustard
1 tsp granulated onion
1 tsp paprika
1 tsp salt
1/2 tsp granulated garlic
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper

1. In a small bowl combine the rub ingredients.

2. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.

3. Open the beer can and pour out half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.

4. Transfer the bird to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can.

5. Barbeuce over indirect medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 ¼ to 1 ½ hours. Keep the lid closed as often as possible during barbecuing.

6. Wearing barbecue mitts, carefully remove the chicken and the can
from the grill, being careful not to spill the beer – it will be hot. Let
the chicken rest for about 10 minutes before lifting it from the can. Discard the beer.

7.Cut the chicken into serving pieces and serve warm.

Where it says pour out half the beer, it’s fine to just neck it!

Look on you tube at the ‘bbq pit boys’.
Brilliant recipes-boneless pork loin is ore-sum!

DrP

Look on you tube at the ‘bbq pit boys’.
Brilliant recipes-boneless pork loin is ore-sum!

DrP

Best Barbie I ever had was New Years eve 2001. Barbie going, plenty of people/beer, 40 gallon drum brazier going, very light snow falling around midnight. Very memorable!
**** knows what I cooked though.

A simple one is honey and soy sauce on chicken (anything with skin), after marinating bbq chicken as usual but to eat to peel the crispy skin off. v nice.

Lamb mince mixed with coriander, cayenne pepper, half onion very finely chopped, salt, pepper and a bit of cumin. Form it in to kebabs on skewers.

Serve with very finely chopped red onion, coriander, chilli, red pepper and ripe mango mixed with lime juice as a salsa.