This collection features BBQ recipe ideas for every occasion, from quick dinners to weekend feasts to feed a crowd.
The backyard barbecue has come a long way from the days of chargrilling some sausages. Now it’s an indispensable part of summer life – and with instant gas and electric barbecues, some people barbecue every single night. When choosing a barbecue, consider the amount of space you have and the type of fuel you want to use. And choose accessories that suit the type of barbecue you have, long handled tongs, a wire brush with scraper and fish grill, for instance. Some can even be picked up in bbq tool sets.
Barbecue cooking methods
Direct heat
This method is when the food is cooked directly over the heat or burner, with hood open. It is used for searing and is best for food that requires short cooking times. Usually food should be seared first over high heat and then cooked over a lower heat until done to your liking.
Indirect heat
This method is used with kettle or hooded barbecues, when lower temperatures and longer cooking times are required, cooking in a similar way to an oven. It is best for large cuts or joints of meat and whole poultry. Often meat or poultry with skin will be seared and browned directly on the grill first to seal in the juices before being finished with indirect cooking.
Combination heat
If you have a covered barbecue you can use a combination of both methods. Thick steaks or pieces of chicken, for instance, can be seared first using direct heat, then covered and cooked using indirect heat for more even cooking and juice retention.
Smoking
This is a cooking style in which the flavours of the food are affected by the choice of wood used. Hickory and mesquite are the best known woods for smoking, but there are many different varieties available. Wood chips, available from barbecue shops, must be soaked first in cold water so they smoulder slowly over the fire, rather than burn.
Sweet & spicy pork skewers
BBQ pork tenderloin with fennel, radicchio, apple & pecans
Barbecued cabbage with bush tomato butter & macadamias
Barbecued chicken satay skewers
Baked brie fondue on the barbecue
Barbecued spanakopita flatbread
BBQ mushrooms with lemon ricotta
Barbecued prawns with chilli lime dressing
Butterflied leg of lamb with pearl barley salad & tahini yoghurt sauce
Shawarma-spiced lamb chops with tzatziki
Rump steak with flavoured butters
BBQ fish with lemon, oregano and capers
Barbecued ocean trout with pomegranate & radish salad
Barbecue pork ribs
Pork fillet salad with beetroot & blood orange
Barbecued tandoori chicken with cucumber & avocado salad
Julie Goodwin’s barbecued corn fritters
Julie Goodwin’s barbecued butterflied chicken
Barbecued lamb leg with lemon thyme salsa verde
BBQ chicken thighs
Korean-inspired barbecued squid on skewers
Chilli barbecued haloumi recipe with zucchini salad
Barbecued steak with white bean puree and chimichurri
Barbecued prawns with chermoula
Korean-style barbecued chicken rice
Barbecued corn, spinach and avocado salad
Barbecued sesame pumpkin salad
Barbecued salmon with salsa criolla
Perfect barbecue prawns
Barbecued chermoula chicken with pea puree
Harissa barbecued corn tortillas with black beans
Barbecued squid salad
Barbecued squid with lemon cracked wheat risotto
Barbecued forequarter chops with three marinades
Prawn salad with chargrilled watermelon & haloumi
Spanish-style barbecued seafood with garlicky mayonnaise
BBQ fish pie
Barbecued leg of lamb
BBQ lamb kofta with spiced yoghurt
Barbecued ham
