4 mouth-watering, meaty BBQ recipes
Get ready for barbecue season and add some delicious meat-based recipes to your repertoire. Here are a few of our favourites…
Image: Farmison & Co
Take your barbecue hosting skills up a notch and add some new recipes to your menu that go beyond a banger and a burger.
Here are a few dishes that are sure to impress your family and friends this summer.
Teriyaki beef skewers
Image: Rebecca Cheung @bistro_becs
These skewers are a taste sensation and are super easy to prepare!
- Serves 4
- 2 300g rump steaks
- 2 tbsp teriyaki sauce
- 1 tbsp soy sauce
- 2 cm long piece of ginger
- 1 clove of garlic
- 1 tbsp sesame oil
- 1 green chilli
- 1 lime (juice and zest)
- 1/2 tsp salt
- 1/2 tsp black pepper
1. To make up your marinade; firstly pour into a bowl or plastic tub the Teriyaki sauce, soy sauce and sesame oil. Add the salt and pepper.
2. Now peel and finely chop or grate the ginger and add to the container, peel and mince the garlic and slice the green chilli (seeds and all) and pop into the marinade and stir. Finally zest the lime straight into the marinade, and squeeze in all of the juice. Stir again.
3. Now take 1 tbsp of the marinade and pop into a small dish or bowl until later. Cut the steak into 2-3cm thick strips and add to the marinade bowl, and use a spoon or fork to ensure all pieces of the steak get a good coating. Now pop a lid on, or cover tightly with clingfilm and pop into the fridge for at least 2 hours.
4. If you will be using wooden skewers, at this point, to prevent them catching alight during cooking, place into a roasting tin, and cover in water until cooking.
5. When ready to cook, remove the marinating steak from the fridge about 30 minutes before cooking.
6. Now carefully thread the steak onto the skewers, concertina style, so for each of the cut strips, you want to almost fold it in half and pierce it twice or even three times, depending how big it is.
7. If you are cooking on a barbecue, this should be fully cranked up when you are ready to cook; and you should cook for four minutes exactly on one side, then turn and cook for a further four minutes.
8. Remove from the barbecue or grill and use a pastry brush to paint on the retained marinade from earlier, which now serves as a glaze, and finally scatter over the sesame seeds as a final flourish. Enjoy!
Barbecued makerel with garlic and watercress
No barbecue is complete without a tasty fish dish and this one doesn’t disappoint.
- Serves 4
- 4 whole mackerel, gutted and scaled
- 100g salted butter, softened but not melted
- 1 red chilli, deseeded and finely diced
- 1 bag watercress
- 1 clove garlic, finely chopped
- Zest of half a lemon
- Sea salt
- Olive oil
- Finely chop a small handful of the watercress. Mix together the butter, chilli, watercress, garlic, and lemon zest. Spoon the butter mixture onto a sheet of cling film, then roll into a tight cylinder, twisting the ends to help it keep the shape. Place into the fridge for 10-15 minutes or until it has set firm.
- Using a sharp knife, slash the skin of the mackerel diagonally on both sides. Drizzle with olive oil and sprinkle with sea salt. Remove the butter from the fridge and take off the cling film before slicing into 8 rounds.
- Place the mackerel on a pre-heated barbecue, either directly or in a barbecue fish basket. Cook for 3-5 minutes on each side, making sure that you only turn the fish once. After the fish has been turned, place two rounds of butter on each fish and allow it to melt slightly. You will know when the fish is cooked as the flesh will come away easily from the bone.
- Place the remainder of the watercress in a bowl, drizzle with olive oil and sprinkle with sea salt. Serve together with the cooked fish and some lemon wedges.
Image: Farmison & Co
Meat-lovers rejoice! You can’t beat a deliciously tender beef brisket on a summer day.
- 4 kg flat beef brisket
- 200 ml BBQ sauce
- 200 ml light beef or chicken stock
For the rub
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp cracked black pepper
- 2 tbls muscavado sugar
- 2 tbls sea salt
For the BBQ sauce
- 240ml tomato ketchup
- 40ml brown sauce
- 80ml pomegranate molasses
- 50ml honey
- 10 drops Tabasco sauce
- 20ml Worcester sauce
- 25ml apple cider vinegar
- 125ml apple cider or fresh apple juice
- 40g tsps English mustard
- 10g smoked sea salt flakes
- 5g smoked paprika
To make the sauce
1. Place all ingredients into a heavy based saucepan and bring to a gentle simmer stirring constantly.
2. Cook on a low gas for 30 minutes stirring frequently. When rich & glossy leave to cool before placing in sterilised jars.
Cooking the brisket
1. Preheat oven to 200°C fan assisted or 220°C oven without a fan. Rub the beef with the seasoning & spices. (This can be done up to 24 hours in advance).
2. Roast the beef for 25 minutes in a casserole dish then turn the oven down to 140°C fan assisted or 160°C oven without a fan.
3. Pour over the stock & the barbecue sauce then cover with a tight fitting lid or seal with foil. Cook for 5 hours or until the meat is tender when pierced with a fork.
4. Carefully pour the juices into a clean saucepan & boil until the sauces thickens, this will take around 10 minutes but keep a close eye on it, then reserve ready to use as a glaze.
5. Prepare the BBQ for in-direct heat, medium heat set to 180°C adding a couple of wood chunks to the coals when there white hot.
6. Place a drip pan in the centre of the charcoal grate below.
7. If using a roast holder place the cooked brisket onto the roast holder then place on the cooking grate – in the middle of the BBQ.
8. Place the lid on the barbecue and smoke for 30 more minutes basting with the BBQ glaze half way through.
9. Carefully remove onto a serving platter, slice the beef into thin slices across the grain.
10. Serve with freshly mixed salads, condiments & pickles.
Greek chicken skewers
Image: AO Life
Serve these scrummy chicken skewers with a side of tzatziki sauce and you’re good to go.
- Serves 8
- 800g skinless chicken thighs
- 1-2 tbsp olive oil
- Juice of half a lemon
- 1 tbsp dried oregano
- 2 tsp red wine vinegar
- salt and freshly ground pepper
1. Soak your skewers in cold water for 30 minutes so that they don’t burn.
2. Dice the chicken into bite-sized pieces, removing any fatty bits. Put in a bowl with the olive oil, lemon juice, oregano and red wine vinegar. Mix everything together and season liberally with salt and pepper. Leave to marinate for an hour (or overnight).
3. Thread the meat onto the skewers. Cook over a medium-hot BBQ, turning frequently, until the chicken is completely cooked through. Alternatively, heat a large frying or griddle pan and wipe with olive oil. Cook the skewers over high heat, turning frequently so that they cook evenly. Check the chicken is fully cooked before serving.
Have you tried any of these BBQ recipes recipes? Let us know on social! Tweet us @goodhomesmag or post a comment on our Facebook page. Plus, post your own recreations of these recipes on Instagram wth the hashtag #thisgoodhome for your chance to win a prize.