Best BBQ Recipes | BBQ Recipes Garden Gatherings

Food / 30 May, 2023 / My Baba

Are you looking for the best BBQ recipes for summer? Then get the barbecue out quick; inspiration is here! The warmer weather is finally here, so if you haven’t already, dust off the BBQ and crack on with some of these delicious grilling recipes.

If you’re a little tired of the typical beef burger and the cremated chicken, check out this list of experimental and tasty BBQ recipes.

Ingredients:

For the steaks:

• 1 tbsp light soft brown sugar
• 1/2 lime, juiced
• 4 steaks

For the salsa:

• 1 medium mango, diced
• 1 ripe avocado, diced
• 1 red chilli, finely chopped
• small handful of fresh coriander, chopped

Method:

• Mix the brown sugar and the lime juice together and pour over the steaks, turning to coat completely. Set aside for 10 minutes. Meanwhile, combine all the salsa ingredients in a bowl and season lightly.
• Remove the steaks from the marinade, season, then lay them on a hot barbecue and cook undisturbed for 2-2½ minutes on each side for a medium-rare steak. Add another minute or so if you prefer medium to well-done steak. If using a griddle pan, set it over a medium to high heat until smoking hot and cook the steaks as above.
• Loosely cover the steaks with foil and leave to rest for 3 minutes before serving.

Ingredients:

• 1 (2 1/2- to 30-pound) chicken, backbone removed and chicken flattened
• 4 cloves garlic, chopped
• Kosher salt
• Freshly ground black pepper
• 1 oz. Parmesan, grated (about 1/4 cup)
• 1/4 c. chopped fresh flat-leaf parsley
• 1/4 c. toasted hazelnuts or almonds, chopped
• 1 tsp. lemon zest, plus 2 tablespoons lemon juice
• 4 tbsp. extra-virgin olive oil, divided
• 2 romaine hearts, halved lengthwise

Method:

• Preheat grill to medium-high set up for direct and indirect grilling.
• Loosen skin of chicken and spread garlic underneath. Season with salt and pepper. Grill over direct heat, breast-side down, covered, until golden-brown and charred, 5 to 7 minutes. Flip and grill over indirect heat, covered, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 35 to 40 minutes.
• Meanwhile, combine Parmesan, parsley, hazelnuts, lemon zest and juice, and 3 tablespoons oil in a bowl. Season with salt and pepper.
• Brush romaine with remaining tablespoon oil. Season with salt and pepper. Grill, over direct heat, turning once, until charred and wilted, 1 to 3 minutes.
• Serve the chicken and romaine topped with the parsley-lemon sauce.

Ingredients:

• 875g (1 3/4oz) fresh or frozen king prawns, heads removed and peeled (defrosted, if frozen)
• 4 tbsp piri piri sauce

For the dressing:

• 1 x 31g pack fresh basil, leaves picked
• 4 tbsp olive oil
• 1 garlic clove, chopped
• 2 tsp ground almonds
• 2 tbsp grated Parmesan
• 1 lemon, zested
• 1 romaine lettuce, leaves separated

Method:  

• Put the prawns and piri piri sauce in a bowl and toss to coat. Cover and put in the fridge”¨ to marinate for 30 minutes.
• Meanwhile, make the dressing by putting ”¨the basil, oil, garlic, ground almonds, Parmesan and lemon zest in a small food processor and whizzing until combined. Season.
• Thread the prawns onto skewers (pre-soaked for 15 minutes, if wooden) and grill for 5 minutes on each side, or until pink and cooked through (alternatively, cook indoors under a hot grill or in a smoking griddle pan). To serve, arrange the lettuce on plates and top with the prawns. Drizzle over the basil and lemon sauce.

Ingredients:

• 1 lemon, zested and juiced, plus extra 2 lemons, halved
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, crushed
• 2 tbsp olive oil
• 8 x 100g (3 1/2oz) sardines, gutted

Method:

• In a small bowl, mix together the lemon zest and 2 tsp lemon juice with the chilli, garlic and oil. Season with salt and freshly ground black pepper.
• Cut small slits on one side of each sardine. Rub the lemon and oil mixture all over the sardines, rubbing well into the slits and body cavity.
• Cook the sardines on a preheated barbecue (or over a medium-high heat in a griddle pan) for 3 minutes each side, until cooked through and the flesh flakes away easily from the bone. Put the lemon halves, cut-side-down, next to the fish for the final 3 minutes of the cooking time.
• Serve the sardines with a few drops of Tabasco, the grilled lemon halves and the mixed salad.

Ingredients:

• olive oil, for brushing
• 6 firm, skin-on bananas, halved lengthways
• 6 pieces dairy fudge, cut in half
• 1 x 100g (3 1/2oz) bar 85% plain chocolate, broken into chunks
• 120g (3 3/4oz) reduced-fat mascarpone
• 140g (5oz) ginger cake, cut into 2·5cm (1in) cubes
• 6 tbsp dark rum

Method:

• Brush 6 large sheets of foil with the olive oil and put a banana half, skin-side down, in the centre of each. Slice each banana down the centre to create a ‘boat’ and fill the gap with the fudge and chocolate. Wrap the foil round to make a parcel.
• Barbecue the parcels for 15 minutes. Carefully remove from the heat and leave to cool slightly.
• Meanwhile, lightly whip the mascarpone in a bowl. Set aside.
• Divide the ginger cake between tumblers and drizzle each with a tbsp of rum. Divide the mascarpone between the tumblers.
• Unwrap the parcels and spoon the soft banana, chocolate and fudge mixture over each pudding tumbler. Serve immediately.

Ingredients:

• 1/4 c. finely ground espresso coffee (not instant)
• 1/4 c. dark brown sugar, firmly packed
• 1 1/2 tsp. Kosher salt
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground ginger
• 1/8 tsp. ground white pepper
• 1/8 tsp. five-spice powder
• Pinch cayenne pepper
• 2 1/2 lb. skirt steak, cut into 4 pieces
• 1 tbsp. olive oil

Method:

• Heat grill to high.
• Combine coffee, brown sugar, salt, cinnamon, ginger, white pepper, five-spice powder, and cayenne pepper in a bowl.
• Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.
• Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicing at an angle. Serve immediately.

Ingredients:

• 3 fresh lobsters
• ½ c. butter
• ¼ c. fresh lime juice
• ½ tsp. Crushed Bay Leaf
• ¼ tsp. ground black pepper
• ¼ tsp. salt
• Lime wedges (optional)

Method:

• Bring 3 inches of water in an 8-quart saucepan to boiling over high heat. Add lobsters to the pan, cover, and cook 10 minutes. Remove lobsters from saucepan and let cool.
• Heat grill to medium heat. In a 1-quart saucepan, heat butter, lime juice, bay leaf, black pepper, and salt over low heat for 10 minutes.
• When lobsters are cool to the touch, cut in half lengthwise and brush cut side with lime-bay butter. Place lobsters, cut-side down, on the grill about 4 inches from heat source. Cook 5 minutes. Carefully turn lobsters over, brush with butter, and continue grilling until lobster meat is cooked through — about 5 minutes longer.
• Transfer lobsters to a serving plate and garnish with lime wedges and bay leaves, if desired. Serve one-half lobster per person.

Ingredients:

• Tomato
• Aubergine
• Courgette
• Peppers
• Olive oil
• Tobasco

Method:

• Slide your selected vegetables on some wooden skewers.
• Marinade in olive oil and Tobasco sauce.
• Toss on the grill until the aubergine is soft.

Ingredients:

• 12 ear corn
• Olive oil
• ¼ c. maple syrup
• 2 tbsp. Dijon mustard
• 1 pinch allspice
• 6 slice bacon

Method:

Four Recipes To Bookmark From Portugal: The Cookbook

Stunning Peach Melba Cheesecake