Tis the season for the air to be filled with the unmistakable aroma of charcoal and overcooked meat products. I love a good BBQ and when the weather allows it, we have several a week. It got me thinking that in order for me to class it as a successful BBQ, I must have the following…
– Onions fried on a skillet in the BBQ, not hob
– Minted Lamb steaks
– foil wrapped sweetcorn
– minted new potatoes
….also must be charcoal, not gas
There is probably going to be a lot of crossover, but what are your favourites or must-haves?
…I’m now very hungry after writing this…
31 comments
Lots of warm carling, a strongbow dark fruit if feeling adventurous. Own brand basic white rolls with zero taste…oh and a plate of condiments all heinz. Finnished off with an upset stomach from those pink sausages you ate, and a headache and sunburn from too much sun.
The foil wrapped corn with lots of butter is a favourite of mine too, as is a BBQ baked potato. If you have a pizza stone, then pizza on a BBQ is very nice too. Monkfish is lovely when barbecued and is firm enough to not flake apart.
When I was in the scouts, we always made “twists” which were coils of dough cooked on a camp fire, wrapped around the end of a stick. They were eaten with jam and always very messy. Definitely going to have a go at my next BBQ.
Definitely charcoal not gas, agreed! Isn’t really a BBQ otherwise in my opinion. I just love BBQ chicken when it has that crispy skin… My partner also does these amazing crispy herby potatoes which always get demolished whenever we have people round for a BBQ. I’m always disappointed there’s never any leftover when people have gone home! Also somebody who knows how to BBQ helps because otherwise it all just ends up burnt
I love some honey glazed chicken wings. Potato salad is a must as well.
Our favorite bbq main though is probably a long and low smoked lamb shoulder, with lots of mint and garlic. Though a really good pork belly with ribs would also be close.
Seabass fillets – Wrap in foil with some butter and fresh herbs. delicious.
Chinese style pork steaks
German sausages (from The Sausage Man .com) – freezer is full.
Whatever meats are left over in the BBQ section in Tesco’s when I panic buy last minute.
Flavoured belly pork is always my go to! Also you could make skewers with peppers, chicken & onion!
smoked beef short ribs
wings cooked using a vortex
I love a skewer of some sort, halloumi, peppers, aubergine and courgettes in a Herby dressing, or paneer and veg in a curry paste marinade. I’m also big on BBQ sides, I need some sort of raw cabbage (coleslaw or other slaw), corn on the cob, and potato salad at a minimum.
Dessert is either a banana with chocolate squares pushed into it, wrapped in foil, or marshmallows.
Halloumi, veg kebabs (separate as they take different amounts of time).
Lamb pieces, chicken wings – both best ready cooked if you don’t completely trust the chef…
Cook meat (especially any thick cuts) in the oven for a while first then finish off on the barbecue. Stops people getting burned burgers that are raw in the middle,
Plenty of crisps to eat whilst waiting for the arguments on how to light the BBQ to end
Lamb chops, though they definitely ain’t cheap, failing them then your usual sausages, burgers, chicken etc
I do the BBQ sometimes for people round the flats here, it’s all meat, no bread rolls, no add ons, no salad, just meat.
Jerk chicken. Marinaded overnight in some fiercely hot Grace seasoning. It feels like cheating but I do slow roast in the oven for an hour before searing on the barbecue (lid on), perfectly juicy and charred then. Lamb koftes, grilled halloumi, prawn skewers. I got a bit bored of doing hot dogs and burgers, they can dry out too much. Then we have one of each and are full so don’t want anything more interesting. If I do then some really thick burgers and decent butcher’s bangers are a must, none of the measly supermarket jobs. I do use charcoal as making fire is fun.
Chicken wings and sausages from the butchers. Corn and coleslaw.
I mean I’m happy with just a burger.
Beer is what makes it a successful barbecue.
Always salad and minted potatoes, then anything from a choice of chicken thighs, sausage, lamb kofta or steak. The important thing for us is to have much more protein than we can actually eat. Sometimes we have halloumi or prawns done in the skillet with garlic butter as well to ensure fullness
Clearly I need to experiment more as my bbqs are just sausages, burgers and chicken skewers.
Mojito, made with mint plucked fresh from the garden.
Chicken wings – I use a honey and soya sauce marinade. It can burn quite easily due to the high sugar content so you need to keep flipping those babies, but they are finger-licking good.
Belly pork skewers – I favour a smoked paprika, brown sugar and celery salt dry rub.
Ribeye steak – salt, pepper and garlic powder. Usually served cut up for wraps since I don’t want people to fill up on just beef. I’m going to try a Korean gochujang marinade next time.
King prawn (with shell on) – make a cut down the back, devein, sprinkle a little salt and pepper and a squeeze of lemon. You want the big frozen ones they sell in Asian supermarkets or Costco with the head and shell still on. I sometimes skewer them to stop them from curling up during cooking.
Pork belly, the big thick long slabs.
This is gonna be boring, but Burgers. I’m always dissatisfied when I get to a bbq and they swap the burgers out for something “posh”. Variety is the spice of life but burgers are the best part of a bbq
ASDA do these ribs that are just so delicious and tender and just slide right off the bone.
Charcoal or wood over gas certainly. Also you are missing halloumi in your list.
A couple of things I do, get them on early, as starters if you like.
Wrap small slices of streaky bacon around baby plum tomatoes. just enough to go around the tomato once. 5-6 on a skewer. cook until the bacon is crispy. let them cool a little. Great sensation when you bite and the warm tomato explodes in your mouth.
Wrap small slices of streaky bacon around slices of halloumi. Again, just enough to go around once. 4-5 on a skewer . cook until bacon is crispy. Salty, Squeaky and gorgeous.
A great kick off for a BBQ
Any one of merguez, best butchers pork sausages, decent steak on hot charcoal, chicken (thigh) or pork loin skewers (souvlaki), butterflied lamb if you’ve got a kettle bbq.
But really it should just be one. BBQ’s with 3 different types of meat is a bit of a turn off. Go nuts with salads, potatoes etc.
Sausages
Meat on the BBQ, too many great choices. I reckon what elevates it to god tier is some BBQ veg. Favourites at the moment are,
Sweetcorn, cooked with the leaves and everything. When the leaves are burnt up, brush off, paint with butter, put back on the BBQ til a few spots of golden brown pop up all over…. Done.
Tenderstem or Purple sprouting broccoli, generous shake of garlic infused oil and salt all over, BBQ til there’s a touch of charring, just off the main heat. Don’t knock it til you tried it!
Chicory, quarter lengthwise, stronger garlic oil, smash a clove or more in olive oil, smear on. Cook til stripes of char. Drizzle in a pomegranate molasses and chili dressing, handful of broken walnuts on top, amazing!!
aubergines!
I have really been impressed with doing slabs of salmon skin down straight onto the grill under a foil tent. Mostly soy sauce, ginger, garlic and honey.
It’s gone up in price recently. But not not long ago half sides of salmon were quite reasonable.
Skinless, boneless chicken thighs in Char Su source straight on the grill beats any other chicken options.
Monk fish marinated in chilli, garlic, olive oil and spring onions. Skewered and fried over the coals then into a baguette with capers and mayo. It’s unbelievable