I do, but I've got a gas BBQ to make it easier, and it tastes just the same.

If not doing processed meat - then get a steak, season, cook and do with salad.

Or get chicken breasts and either flatten out with a rub of some sort (Piri Piri is my choice) or chunk it, marinade in something tasty in a plastic bag for a bit and then skewer and kebab it.

Definitely worth it! Steak. Lamb chops. Pork loin steaks. Fish. All good.

If you use a chimney starter can be ready to cook within 30 minutes.

Go for it - it doesn't take long to get a charcoal BBQ going, especially if you have a chimney starter.

Simple chicken or pork kebabs are nice with a BBQ/honey glaze added for the last few minutes of cooking. Also, lamb koftas are really easy to make and are great for cooking over charcoal.

Yeah go for it. Those instant light bags of charcoal are great for a quick BBQ of an evening.

I made a barbeque out of a fish kettle for just such occassions.

Fish, kebabs. Lamb, sweetcorn.

Its great use a kelly kettle to make drinks and get the fire roaring.

We do for the 2 of us. Of course outdoor pizza ovens is where it's at now 😀

Yep, we do it fairly often (although not as often as I'd like).

Get a BBQ starter chimney if you haven't got one already to get the coals ready nice & quick.

We have [s]burgers & sausages[/s] chicken skewers with some peppers/onions/mushrooms stuck on the skewer too, mackerel or salmon, some kind of marinated meat like pork (just from the meat aisle at Tesco or whatever) and then I'll also throw on some of the large mushrooms & halved red/yellow peppers with a bit of oil rubbed on them.

Recently tried haloumi on the BBQ, which worked a treat although the time frame between 'not cooked enough' and 'Aaarrgghh, the cheese is on fire' is quite short.

Of course outdoor pizza ovens is where it's at now

I thought it was BBQ huts?? 😀

Any tips on what to cook quickly and fairly easily?

Anything cooks quickly - thats sort of the point. The trick is being patient enough for the coals to get to a a good steady temperature. When you're cooking for a lot of folk its easier to find that sweet spot when then temp is just right (and have enough drunk and undiscerning folk around to palm the badly cooked food off on 🙂 )

If theres only two of you then waiting for decent heat is more the trick than deciding what to cook

For not burgers and sausages...

Corn on the cob takes a while, but its is good to throw on before the BBQ is up to a good temp

Halloumi

Aspragus - charred then glazed with lemon juice over the coals

Tuna steaks wrapped in foil with lime juice and coriander

Big portobello mushrooms sat gill side up and filled with olive oil, garlic, the chopped up stalk of the mushroom and fresh parsley and cooked until the oil falls through (served in roll with dijon mustard we call it a 'dirty face burger')

If you've got a non stick pan that can sit on the BBQ (something without plastic or wooden handles) chop the tops off a load of strawberries - put them cut side down in a layer in the pan and add a bit diced stem ginger in syrup (some of the ginger and some of the syrup) the contents of a vanilla pod and a glug of pimms. Cook til the straws soften and darken a bit but not til they are mush, sprinkle a bit of fresh mint over at the end. Serve with good ice cream and crumbled shortbread.

Of course it is worth and takes no time at all for a charcoal one as mentioned with a chimney starter, better than using a gas hob and calling it a BBQ.

Not asparagus though as it's out of season.

Standard sunny weekend treat for me and wife and child . we have a good fish monger , so buy a selection of Fish get it marinating in some knocked together marinade ( this weekend was olive oil lemon juice garlic rosemary) quick salad then have a drink and chat while the coals go white . Really nice way to spend the late afternoon .

thanks for all the tips! I BBQ'd some asparagus for the first time at the weekend - bloody amazing 😀

Big portobello mushrooms sat gill side up and filled with olive oil, garlic, the chopped up stalk of the mushroom and fresh parsley and cooked until the oil falls through (served in roll with dijon mustard we call it a 'dirty face burger')

If you've got a non stick pan that can sit on the BBQ (something without plastic or wooden handles) chop the tops off a load of strawberries - put them cut side down in a layer in the pan and add a bit diced stem ginger in syrup (some of the ginger and some of the syrup) the contents of a vanilla pod and a glug of pimms. Cook til the straws soften and darken a bit but not til they are mush, sprinkle a bit of fresh mint over at the end. Serve with good ice cream and crumbled shortbread.

really like the sound of both of these too. Might have to order myself a chimney starter and get cracking 🙂