BBQs don’t have to be packed with sausages and burgers each time - though they are great too.
It’s definitely worth trying out some new meat recipes, and also some delicious fish and vegetarian dishes, too. Mix things up this summer by trying out a couple of these…
Anything and everything that I barbecue gets slathered in my homemade BBQ Sauce. You can buy bottled BBQ Sauce from the supermarket, but it just isn’t as good as a homemade one. If you try this recipe, I don’t think you’ll want to return to the shop-bought variety any time soon. This recipe makes a lot of sauce, so you can either halve the recipe, or store the remainder in the fridge for your next barbecue.
Simply blitz all these ingredients together in a blender and it’s ready to go:
- 1tbs cumin seeds – toasted and ground
- 1tbs coriander seeds – toasted and ground
- 1 medium bottle tomato ketchup
- squeeze of tomato puree
- 1 bottle maple syrup
- 3 or 4 reconstituted chipotle chillies
- 6 cloves of garlic
- A thumb-size piece of ginger
- 3tbs orange juice
- 15ml balsamic vinegar
- 15ml oyster sauce
- Leaves from 1 sprig of rosemary
- Squeeze of lemon
BBQ Pork Ribs
These are one of my all-time favourites. I make ribs in winter too and just use the oven grill, but the smoky flavour you get from a real BBQ makes them extra special.
Pressure cooker recipe:
- Put a couple of centimetres of water, half a lemon, a couple of bay leaves and some pepper corns in a pressure cooker with the ribs (you may need to cut the rack of ribs in two). Cook for 30 minutes.
- Remove the ribs and baste them with BBQ sauce.
- Cook on the BBQ for a few minutes each side.
- Baste again, and then grill again for a few minutes.
- Chop and eat!
- Baste the ribs in BBQ sauce, cover with foil, and roast them in a hot oven (200C) for about one hour 20 minutes.
- Baste them half way through this time and add a splash of water to the pan if they’re getting dry.
- Check they’re tender and beginning to fall from the bone. If not, return to the oven for another 20 minutes.
- Baste with BBQ sauce and grill on the BBQ for a few minutes each side.
Whole mackerel is a great fish to use on the BBQ as it has a strong flavour, it’s cheap to buy, and it’s robust when you grill it whole so it won’t fall apart like the more delicate types of fish do.
- Make sure the fish is clean and dry.
- Rub the fish with plenty of olive oil, and season it inside and out with salt and pepper.
- Place the mackerel on a hot BBQ. Squeeze over a little lemon juice as it cooks.
- After 4-5 minutes turn the mackerel over.
- Squeeze with lemon again.
- Remove after 2-3 minutes and serve.
Whole sweet potatoes
- Rub the potatoes with olive oil and season with salt and pepper.
- Double wrap each potato in foil.
- Place on the coals for 15 minutes.
- Turn, and leave on the coals for another 15 minutes.
- Check they’re cooked all the way through, and serve.
Sweet Potato Wedges
- Cut the potatoes into wedges.
- Parboil for 5 minutes.
- Toss in a bowl with olive oil, cayenne pepper, salt and pepper.
- Place them on the BBQ for a few minutes each side until they are charred and cooked through.
Halloumi and Courgette Skewers
- Place wooden skewers into water for 30 minutes (this will stop them burning).
- Marinade chunks of halloumi in olive oil, lemon juice and chopped mint.
- Chop courgettes into chunks.
- Thread halloumi and courgette pieces onto the skewers.
- Cook on the BBQ for 3-4 minutes.
- Turn, baste with the marinade and cook for another 3-4 minutes.
BBQ Chicken Drumsticks
These are an all-time favourite, and they’re great to eat cold the following day too, so make sure you cook plenty.
- Place drumsticks into a roasting pan and drizzle with olive oil.
- Season with salt and pepper.
- Cook in the oven at 180C for 30 minutes.
- Baste with BBQ sauce and place on the barbecue for a few minutes on each side.
- Baste and repeat.
All of these dishes are great served up with salads and fresh bread. Enjoy!
Jo Murricane is a writer who loves food and drink, and you can read all about her food investigations on her blog, jo-blogs.co.uk. Due to her passion for quality food and drink, Jo is a founding member of Leeds Food and Drink Ltd: http://foodanddrinkleeds.co.uk/.