Food / 10 August, 2023 / My Baba
Get ready for BBQ weather (finally!) this weekend! It’s time to crack open the BBQ and enjoy al fresco dining in your own back garden. We’ve pulled some of the most delicious family BBQ recipes we could find – hold the chilli where the kids are concerned!
Family BBQ recipes
- 250g lamb mince
- ½ garlic clove, grated
- 1 lemon, zested
- small handful mint leaves, chopped
- 1 tbsp clear honey
- sunflower oil
- 1 red onion, cut into chunks
- 250g pack halloumi, cut into cubes
For the marinade
- 1 tbsp olive oil
- 1 lemon, juiced
- sprig rosemary, for brushing
- To make the meatballs, combine the lamb mince with the garlic, lemon zest, mint, honey, some sunflower oil and a little seasoning. Shape into 16 walnut-sized balls and put in the fridge to chill.
- Thread the onion chunks, meatballs and halloumi cubes onto 8 wooden skewers ones (soak them in water for 30 minutes first, to stop them burning).
- Mix together the olive oil and lemon juice and use the rosemary sprig to brush the marinade over the kebabs. Cook on the grill of a preheated barbecue for 4-5 mins on each side until cooked through and lightly charred.
- 20g sea salt flakes
- 20g cracked black pepper
- 3 tsp garlic powder
- 3 tsp onion granules
- 2½ tsp smoked paprika
- 2 x 700g packs pork ribs
For the BBQ sauce
- 1 onion, thinly sliced
- 1 green pepper, thinly sliced
- 2 celery sticks, thinly sliced
- 2 garlic cloves
- ½ green chilli, finely chopped
- ½ lemon, sliced
- 900g ketchup
- 110g brown sugar
- 110g Worcester sauce
- ½ tbsp smoked paprika
For the slaw
- 300g white cabbage, cored and thinly sliced
- 200g carrots, coarsely grated
- 1¼ tbsp white wine vinegar
- 225g mayonnaise
- ½ tsp cracked black pepper
- ¼ tbsp granulated sugar
- Preheat the oven to gas 4, 180°C, fan 160°C. Combine the sea salt, pepper, garlic powder, onion granules and paprika in a deep roasting tin and evenly coat the ribs. Add 230ml water and cover tightly with a double layer of foil, then cook for 3 hrs.
- Meanwhile, make the BBQ sauce. Put the onion, pepper and celery in a large, deep pan with 70ml water, cover, bring to the boil, then reduce the heat and cook for 30 mins. Add the garlic cloves, re-cover and cook for 30 mins more, stirring occasionally. Remove from the heat, allow to cool a little and blitz with a stick blender until smooth. Add the remaining sauce ingredients and 85ml water, mix well and return to the heat. Bring to a simmer, stirring regularly so that the sugar dissolves. Continue to simmer for 1½ hrs until reduced by a quarter and thickened. Remove the lemon slices with a slotted spoon and discard.
- Mix the slaw ingredients together in a large bowl. Cover and transfer to the fridge for 1 hr.
- Heat the barbecue until the flames have died down and the coals are white and ashy, or a griddle pan until smoking. Spoon 1 tbsp of the BBQ sauce over each cooked rib. Finish the ribs on the barbecue or griddle for 15-20 mins, turning occasionally, until they are sticky and glazed. Serve with extra BBQ sauce and the slaw on the side.
- 2 tbsp Jack Daniel’s Bourbon
- 1 clove garlic, crushed
- 2 tbsp chopped rosemary
- 350g jar Waitrose Louisiana Inspired Barbecue Cooking Sauce
- 200g tail-on raw king prawns
- 100g basmati rice
- 2 corn on the cob
1. Mix together the bourbon, garlic, 1 tbsp rosemary and 4 tbsp barbecue sauce. Add the prawns and marinate for 1 hour, covered and refrigerated.
2. Place the remaining barbecue sauce in a pan with 300ml water plus the rosemary and bring to boil. Add the rice and cook gently for 12-15 minutes, stirring occasionally.
3. Cook the corn on the cob on the barbecue or griddle pan for 8-10 minutes until just charred, then cut off the kernels and add to the rice.
4. Thread the prawns onto 4 skewers and barbecue or grill for 4 minutes, turning once until cooked through. The shell should change from grey to bright red with the prawn meat white and opaque. Serve with the barbecue rice.
- 4 chicken breast fillets, skinless
- 3 cloves garlic, roughly chopped
- 2 tsp Bart Sweet Smoked Paprika
- Grated zest of 1 lemon
- 1 tbsp olive oil
For the chimichurri Sauce:
- 1 echalion shallot, roughly chopped
- 2 tbsp red wine vinegar
- Pinch of chilli flakes
- 25g pack cooks’ ingredients Flat Leaf Parsley, roughly chopped
- 15g pack cooks’ ingredients
- oregano, roughly chopped
- 2 tbsp olive oil
1. Preheat the barbecue or light and leave until the flames have died down and the coals have turned grey. For the chimichurri sauce, place all the ingredients in a food processor and pulse a few times until you have a finely chopped yet coarse mixture – be careful not to over process. Set aside, seasoning with a little salt and a good grinding of black pepper.
2. To prepare the chicken, place on a chopping board and, with a sawing motion, slice through each fillet horizontally, making sure not to cut all the way through, then open out.
3. In a bowl, combine the garlic, sweet paprika and lemon zest with the olive oil and rub all over the chicken pieces.
4. Place the chicken in the centre of the barbecue and grill for 3-4 minutes on each side until cooked through with no pink meat. Serve with the chimichurri sauce.
- 800 g higher-welfare minced chuck steak
- olive oil
- 1 large red onion
- 1 splash of white wine vinegar
- 2 large gherkins
- 4 sesame-topped brioche burger buns
- 4-8 rashers of higher-welfare smoked streaky bacon
- 4 teaspoons American mustard
- Tabasco Chipotle sauce
- 4 thin slices of Red Leicester cheese
- 4 teaspoons tomato ketchup
- ¼ of an iceberg lettuce
- 2 heaped tablespoons free-range mayo
- 1 heaped tablespoon tomato ketchup
- 1 teaspoon Tabasco Chipotle sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon brandy , or bourbon (optional)
- For the best burger, go to your butcher and ask them to mince 800g of chuck steak for you – this cut has a really good balance of fat and flavoursome meat.
- Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge.
Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
- I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon.
Pat the burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan.
After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side.
- Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it.
- At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden.
- Repeat with the remaining two burgers.
- To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together.
- As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and sloppy.
It wouldn’t be a feast without a wing or twenty! We love this family BBQ recipe from Tom Kerridge.
- 1 kg Oakham Gold chicken wings
- 1 bottle buffalo or bbq sauce
- 8 sweetcorn cobettes
- 2 tsp hot chipotle chilli paste
- 80ml mayonnaise
- 2 tbsp fresh coriander, chopped
1. Heat the oven to 180°C/ 160°C fan/ gas 4. Line a large baking sheet with parchment.
2. In a large mixing bowl, toss the wings with 100ml buffalo sauce and a pinch of salt until evenly coated. Tip onto the lined baking sheet, arrange in a single layer then place onto a high shelf in the oven and cook for 30-35 mins.
3. Meanwhile, cook the sweetcorn in a large pan of boiling salted water for 8-10 mins, or until tender, then drain. Mix the chipotle paste with the mayonnaise and spread the mixture over each cobette. Divide between serving dishes and sprinkle with the coriander.
4. Remove the wings from the oven and brush over the remaining buffalo sauce, then serve with the corn.
- 4 racks of higher-welfare baby back pork ribs , (1.5-2kg)
- 2 teaspoons Chinese five-spice
- olive oil
- 1 bulb of garlic
- 2 oranges
- 290 ml hoisin sauce
- 1 bunch of fresh rosemary or thyme (30g) , optional
- 450 g jasmine rice
- 1 bunch of spring onions
- 1 bunch of radishes
- 1 bulb of fennel
- 3 fresh mixed-colour chillies
- 1 bunch of fresh coriander , (30g)
- 3 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon low-salt soy sauce
- 4 cm piece of ginger
- Preheat the oven to 160°C/325°F/gas 3.
- Sprinkle the ribs with the five-spice and a good pinch of sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then rub all over. Arrange the ribs in a large roasting tray. Break apart the garlic bulb and scatter over the unpeeled cloves, then halve and add the oranges.
- Cover the tray tightly with tin foil, and roast in the middle of the oven for 3 hours, or until tender and cooked through.
- Meanwhile, for the salad, trim the spring onions, radishes and fennel, and deseed the chillies, then finely slice it all lengthways and place into a bowl of ice-cold water to make it super-crisp. Pick in the coriander leaves and put aside.
- Make a quick salad dressing by mixing the sesame oil, rice wine vinegar and soy together. Peel and finely grate in the ginger, then taste and season to perfection with black pepper.
- Remove the tray from the oven and move the ribs to a board. Carefully squeeze the sticky orange juice back into the tray. Squeeze the soft garlic flesh out of the skins and mash it up, scraping up all the sticky bits from the tray.
- Place the tray over a medium heat on the hob or over your barbecue, let it start to bubble, then pour in the hoisin sauce. Let it tick away for a few minutes, or until thick and shiny, then remove.
- Now, dunk each rack of ribs in the glaze, using your woody herbs as a brush to generously coat them all over, and transferring to the cool side of the barbecue as you go. Cook for another 10 minutes or so, covered with the air valve open.
- Meanwhile, cook the jasmine rice according to the packet instructions, then fluff up and divide between your plates. Drain and dry the salad veg, then toss with the dressing and plate up. Pile the sticky ribs on top, get stuck in, and get messy!
- 1.2kg beef brisket
- oven french fries, to serve
- pickles, to serve
- 2 tsp garlic granules
- 2 tsp smoked paprika
- 1 tsp mustard powder
- 2 tsp sea salt flakes
- 1 tbsp Worcestershire sauce
- 1 tbsp soft light brown sugar
- ½ tsp smoked paprika
- 1 tbsp Dijon mustard
Blue cheese slaw
- 500g carrots, shredded or grated
- 500g white cabbage, finely shredded
- 1 tbsp white wine vinegar
- 1 tsp sea salt flakes
- 100g roquefort, rind trimmed
- 5 tbsp mayonnaise
- 100g soured cream
- a small bunch chives, chopped
- white pepper
- Untie the brisket if tied. Pat dry with kitchen paper then put in a ceramic dish. Mix together the rub ingredients and sprinkle all over the meat, rubbing it in. Chill overnight and remove the brisket from the fridge an hour before you want to cook it.
- Heat the oven to 160C/fan 140C/gas 3. Put two large sheets of foil in a baking tin in the shape of a cross. Sit the brisket in the middle and pour 300ml of water in the bottom. Bring the foil up and around the brisket to make a snug tent and cook for 4 hours
- While the brisket is in the oven, make the slaw. Put the veg in a large bowl and sprinkle over the vinegar and salt. Toss together. Mash the cheese in a bowl then gradually mix in the mayo, soured cream and chives. Add to the slaw and toss together. Season with white pepper.
- Mix together the glaze ingredients. Take out the brisket tin and turn the oven up to 180C/fan 160C/gas 4. Fold back the foil and spoon over the glaze. Cook for another hour, spooning over the juices every 20 minutes. If you have a meat thermometer, you are aiming for an internal temperature of 94C, which will make the brisket really tender.
- Rest for 20 minutes under loose foil. Slice and serve with slaw, fries, pickles and any juices from the pan.
- 6 corn on the cobs
- rapeseed oil (or veggie alternative)
- 50g parmesan, finely grated to serve lime wedges
- 5 tbsp mayonnaise
- 6 tbsp soured cream
- 150g feta cheese, finely crumbled
- 1 lime, zested and juiced
- 2 tbsp gochujang or chilli paste or sauce
- 1/4 tsp smoked paprika
- finely chopped to make 2 tbsp coriander
1. Mix all the sauce ingredients then scoop them into a shallow baking dish or tray. This will make it easier to coat the corn.
2. Heat the barbecue or a griddle pan. Brush the corn cobs with a little bit of oil and grill for 8-10 minutes (or 15-20 minutes on a griddle pan), turning occasionally so they’re charred all over. Dunk them straight into the sauce, turning the cobs to coat them all over. Sprinkle with the parmesan and serve with lime wedges and any leftover sauce.
- 4 rib-eye steaks
- 2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp chilli paste, (optional)
- 3 cloves garlic, chopped
- 2 cm fresh ginger, peeled and chopped
- 1 bunch spring onions
- 2 tbsp maple syrup
- 2 tbsp rice wine vinegar
- ½ tsp ground black pepper
1. Place the steaks into a shallow dish and set aside.
2. Place all the remaining ingredients into a blender and blitz together until relatively smooth. Pour the marinade all over the steaks and make sure they are all well coated
3. Allow to marinate in the fridge for around 2hrs, or you can leave them to marinate over night if you prefer.
4. Remove the steaks from the fridge 1 hr before you cook them to allow them to come to room temperature.
5. Place the steaks over direct heat on a hot BBQ and cook for 2 mins each side for medium rare. If you like it medium, add an additional min each side, and for well-done cook for 5 mins each side.
6. Remove from the heat and allow to rest for 5 mins. TIP: The cooking times are the same if you make these in a hot griddle pan on the hob.
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