Just for the barbecue fans, a selection of the best things to slap on the grill. Be it charcoal or gas, when the BBQ is fired up, it feels properly like summer, even if it’s the classic British summer with the party running for cover in a sudden shower.
But let’s not be boring about it: done badly, with nothing but Tesco sausages in white baps, barbies are sorry events you’d better turn up for with a full stomach. But if done well, mostly from scratch and before too many beers you can’t beat a good BBQ get-together.
Here’s a handful of suggestions, from all kinds of burgers to my BBQ special big meats with a side dish or two included.
No question that burgers are the barbecue kings, but they don’t always have to be beef patties. Grilled chicken burgers are juicy, crispy and tasty thanks to two secret ingredients: Parmesan and a little pork. The healthier answer to your burger craving!
Lamb koftas are really burgers too, only a different shape. These are Greek style seasoned, served with a simple harissa dip, perfect for a barbecue. Make a bowl of tzatziki instead of the harissa dip if you prefer things less spicy.
Homemade beef burgers are easy, especially if you get your hands dirty, mix the ingredients and form the patties by hand. Although supreme burgers will be made with beef minced at home, mince from a good butcher with a reasonable fat content is perfectly acceptable. Grill them not longer than 6 minutes altogether, flipping frequently.
Delicious chicken wings are a barbecue staple – these are marinated overnight in buttermilk and hot sauce, with extra spicy oil brushed on before cooking. Don’t we all wish chicken had several pairs of wings?
Carne asada translates as ‘grilled meat’ so it’s perfect barbecue material. It is a Mexican steak, marinated overnight then grilled and sliced. Cheaper cuts rule: flank, skirt, bavette or rump but nobody will stop you if you’d like to splash on sirloin. Best in tacos, so better stock up on tortillas for this BBQ party.
The Thai equivalent of carne asada from above is also a flank or bavette steak, seared briefly then sliced and served in a fragrant salad. Perfectly flavoursome beef on a bed of crunchy vegetables, with classic Thai dressing makes a delightful dish.
The only difficulty is sourcing veal steaks, as they are a less popular cut. But when grilled to perfection, these succulent and juicy T-bone steaks are ideal for summer gatherings and outdoor BBQs. Add some sizzle to your next BBQ party!
This is an extensive recipe for my barbecue favourites, meat and vegetable kebabs. The recipe includes marinades for beef, lamb, pork and chicken. Once the kebabs are prepared, all you need is a green salad and pita bread on the side.
Don’t forget the veggie options: halloumi and vegetable skewers are vegetarian kebabs of cheese, mushrooms, peppers and onion drizzled with tangy marinade. They are good enough to tempt anyone, not just vegetarians.
Halloumi and vegetable skewers
RECIPE
Sides are as important as what’s coming off the grill. My favourite recipe for new potato salad with radish, gherkins and very light mayo dressing is the taste and flavour of a summer barbecue.
Instead of boring mixed leaves, get a head of pointy cabbage. Spring cabbage salad is easy and incredibly healthy, with herbs and a touch of garlic. It’s ever so slightly fermented, expertly seasoned and perfect for BBQ.
Wedge salad with spicy gochujang dressing means beguiling Korean red chilli flavours over plain old iceberg lettuce chunks. It’s traditionally a steakhouse side, so it will go great with the veal T-bones or carne asada.
Wedge salad with spicy dressing
RECIPE