SMOKY RIBS

oil, for greasing
1kg pork ribs
4tbsp Dijon mustard
2tbsp cider vinegar
3tbsp brown sugar
1tbsp Worcestershire sauce
2tsp tabasco sauce
1tbsp smoked paprika
1tsp mixed dried herbs

Preheat oven to 160c/140c fan/gas 3.Grease a roasting tin and add the ribs,plus 4tbsp of water.
Cover with foil and cook for 30 mins.Remove from the oven.Uncover and drain off the liquid.Stir in the rest of the ingredients.Use a spoon to turn the ribs until coated.Cover with foil again and cook for another 30 mins.Turn up the oven to 200c/180c fan/gas 6.Remove the foil and cook for 10 mins.
Transfer the ribs to the BBQ and cook for 5-10 mins, turning, until they start to blacken.

 

 

DRY RUBS & MARINADES

ORANGE & COKE MARINADE

100ml coca cola
2tbsp  orange marmalade
1tbsp sunflower oil
1tbsp orange juice
1/2 level tsp cayenne pepper
grated zest of 1 orange
1tsp dried oregano


BOURBON MARINADE

50ml bourbon
3tbsp honey
2tbsp Worcestershire sauce
2tbsp soy sauce
2tbsp sunflower oil
1tbsp Dijon mustard

CRANBERRY GLAZE

4tbsp cranberry sauce
3tbsp maple syrup
3tbsp orange juice

FLORIDA GLAZE

3tbsp apricot conserve
2tbsp soy sauce
2tbsp lime juice
1tbsp Dijon mustard
1tsp grated lime zest

MEXICAN MOLE RUB

4tbsp chilli powder
2tbsp cocoa
2tsp brown sugar
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp ground allspice
1tbsp sunflower oil

CAJUN RUB

4tbsp smoked paprika
2tsp dried thyme
2tsp dried oregano
1tsp cayenne pepper
1tsp garlic granules
1tbsp sunflower oil

   

BBQ TIME

Zesty baked salmon and lentils

200g cooked puy lentils
2 spring onions,trimmed and finely chopped
8 whole olives,pitted and finely chopped
juice and zest of 1 orange
2 1/2 tbsp olive oil
2 large handfuls of fresh basil
4 fresh salmon fillets

Put the lentils into a bowl and add the spring onion,olives,half the orange juice and zest and half of the oil.Finely chop half the basil leaves and add to the lentils and stir until everything is mixed together.Put the salmon fillets in another bowl,add the remaining oil,orange zest and juice.Tear the remaining basil leaves and add to the salmon.Season well with freshly ground black pepper,cover and chill in the fridge for 30 mins.Cut 4 large squares of foil.Divide the lentil mixture between the foil,sit a salmon fillet on top of each and scrunch up the foil to make parcels.Put on the barbeque and cook for 10 mins.Serve.

Spicy halloumi kebabs

1 courgette,trimmed
1 yellow pepper
250g halloumi cheese
275g cherry tomatoes
8 kebab sticks
for the marinade
3 tbsp chilli sauce
2 tbsp olive oil
1 tbsp clear honey
2 cloves garlic,peeled and finely chopped
To serve,slices of fresh bread toasted on the bbq.
To prepare the veg,cut the courgette in half widthways and then slice lengthways as thinly as possible.Deseed the pepper and cut into strips.Cut the halloumi into chunks.Add the courgettes and peppers to a pan boiling water and cook (blanch) for a couple of mins.Drain.Thread a courgette slice onto a kebab stick,then the halloumi and then the other end of the courgette slice,so that it almost wraps around the cheese.Thread the pepper,tomatoes,remaining courgettes and halloumi on the kebab sticks,alternating as you go.Put the marinade ingredients into a big shallow tray and mix.Add the kebabs and spoon over the marinade.Cook the kebabs on a hot bbq for a few mins on each side.Serve with bread.

Sweet honey chicken

1.2kg chicken drumsticks and thighs,skinned
2 cloves garlic,peeled and finely chopped
2 tbsp 5 spice
2 tbsp olive oil
2 tbsp clear honey

Cut slits into the chicken flesh without cutting all the way through.Mix the garlic,5 spice,oil and honey in a bowl and add the chicken.Stir thoroughly and chill for 1 hour.Cook on the bbq for about 35-40 mins or until the chicken is cooked through,sticky and golden

                                                                                                                                                                                

chicken & sweetcorn kebabs

8tbsp lemon juice
4tbsp rapeseed oil,plus some for brushing
2tbsp clear honey
2-3 sprigs thyme,chopped
4 chicken breasts,cut into bitesize chunks
1 sweetcorn,silced
1 red and 1 yellow pepper,cut into bitsize chunks
1 courgette,sliced

Mix the lemon,oil,honey and thyme together,then season with black pepper.Put in a freezer bag,and stand in a bowl.Add the chicken to the bag,seal the top,and leave to marinate in the fridge for 3 hours.

Thread the chicken and veg onto skewers.Discard leftover marinade.Brush the veg with oil.Barbecue for 12 mins.

BBQ:Char-grilled Tuna with fiery pepper puree

4 tuna steaks
finely grated rind and juice of 1 lime
2tbsp olive oil
salt & black pepper
FOR THE PEPPER PUREE
2 red peppers,seeded & halved
1 small onion
2 cloves garlic,crushed
2 red chillies
1 slice white bread without crusts,dried
3tbsp olive oil,plus some for brushing
lime wedges,to serve

Place the tuna in a dish.Sprinkle over the lime rind,juice,oil and salt and pepper.Cover and refrigerate until needed.To make the pepper puree,brush the pepper halves with a little oil and cook them,skin-side down,on a hot bbq,until the skin is blackened.Place the onion in its skin on the bbq and cook until browned,turning occasionally.Leave to cool slightly,covered with a clean cloth,and then remove the skins from the peppers and onions.Place the peppers,onion,garlic,chillies,bread and oil in a food processor.Process until smooth.Add salt to taste.Lift the tuna steaks from the marinade and cook them on a hot bbq for 8-10 mins,turning once,until golden brown.Serve with the pepper puree,lime wedges and crusty bread.

BBQ Food For Veggies

Stuffed mushrooms

Brush each mushroom with oil and BBQ ,round-side down,until the bases are cooked through and juices start to run.Transfer to a foil plate.Top with a little of your favourite cheese,then BBQ until the cheese melts.Top each one with a sprig of thyme and serve.

Ciabatta stacks

Slice 2 aubergines and 2 jumbo mushrooms.Quarter and deseed 1 red and 1 yellow pepper.Brush all the veg with oil BBQ until soft,then season.Slice 2 large tomatoes.Split 4 ciabatta rolls and BBQ both sides.Fill with the veg and some rocket.

BBQ-Chilli corn on the cob

Mix 150g softened salted butter with the grated zest and juice of 1/2 lime,1 tbsp chopped thyme and 1 red chilli,deseeded and finely chopped.Shape into a sausage,wrap in clingfilm,chill and then slice.BBQ the corn cob for 20 min,then top with the lime and chilli butter.

King Prawn kebabs

Raw king prawns,thawed
1tbsp groundnut oil
1tsp sesame oil
2tbsp sweet chilli sauce
1tbsp soy sauce
1tbsp lemon juice
250g pack mushrooms
6 cherry tomatoes

Peel the prawns,leaving the tails on.
Mix oils,sweet chilli,soya and lemon juice together.
Add prawns and marinade for 10min.
Thread on skewers with the mushrooms and tomatoes.

Brush with leftover marinade.BBQ for 4-8mins.

Halloumi and lime kebabs

Zest of 1/2 lime,finely grated
4tbsp lime juice
6tbsp olive oil
2tbsp coriander,chopped
1 garlic clove,crushed
2 x 250g packs halloumi,cut into cubes
8 baby plum tomatoes
1 red,1 yellow pepper,deseeded
2 small red onions,in wedges
1 med courgette
Mix the lime zest and juice,oil coriander and garlic together.
Add the Halloumi and marinate for 1 hour.
Thread on skewers with the vegetbles.Brush with the
remaining marinade and barbecue for 8-10 minutes.

Homemade stilton burger

450g/1lb mince beef
1 onion,finely chopped
1 celery stick,finely chopped
5ml/1tsp dried mixed herbs
5ml/1tsp mustard
50g/2oz crumbled stilton cheese

Put mince,onion and celery in a bowl and season well.Stir in herbs and mustard,mix till firm.Divide mix into  8 equal balls and flaten,put 4 aside.With the other 4 place the crumbled stilton in the middle of each one and place the lids on make into burger shapes.Cook on a hot BBQ for 8min turning once.

Basic homemade burger

115g/4oz minced beef
5ml/1 tsp fresh/dried herbs
salt & pepper

Place mince in a bowl and break up with a folk.
Add the herbs and season with the salt and pepper.
Mix with hands and make into 4 burgers.Cook on a hot BBQ for 8 min,turning once.

Homemade tomato relish

15ml/1 tbsp oil
1 onion,finely chopped
1 garlic clove,crushed
25g/2tbsp flour
30ml/2tbsp tomato ketchup
300ml/1/2pint passata
5ml/1tsp sugar
15ml/1tbsp fresh parsley,chopped

Heat oil in pan and add the onion and garlic and fry for 5 min.Add flour and cook for 1 min.Stir in tomato ketchup,passata sugar and parsley.Bring to boil and cook for 10 min.Cover and chill and use when required.

Quick homemade BBQ relish

45ml/3tbsp sweet pickle
15ml/1tbsp worcestershire sauce
30ml/2tbsp tomatoe ketchup
10ml/2tsp mustard
15ml/1tbsp cider vingar
30ml/2tbsp brown sauce

Mix all ingredients,cover and chill.Use when required.

Basic BBQ marinade

1 garlic clove,crushed
45ml/3tbsp olive oil
45ml/3tbsp dry sherry
15ml/1 tbsp worcestershire sauce
15ml/1tbsp dark soy sauce
black pepper to season
Used for meat or fish.

Homemade:Yoghurt spice marinade

150ml/1/4pint natural yogurt
1 small onion,finely chopped
1 garlic clove,crushed
5ml/1tsp finely chopped fresh root ginger
5ml/1tsp ground coriander
5ml/1tsp ground cumin
2.5ml/1/2tsp ground turmeric

For fish,meats and poultry

Tiger prawn skewers with walnut pesto

12-16 large,raw tiger prawns
50g/2oz walnut pieces
60ml/4tbsp chopped fresh parsley
60ml/4tbsp chopped fresh basil
2 garlic cloves,chopped
45ml/3tbsp grated fresh parmesan cheese
30ml/2tbsp olive oil
30ml/2tbsp walnut oil
salt and pepper

To Make the pesto,place the walnuts,parsley,basil,garlic,parmesan and oils in a blender or food processor and process until very finely chopped.Season with salt and pepper.Add half the pesto to the prawns,toss them well and cover and chill for an hour or overnight.Thread the prawns on to skewers and cook on a hot BBQ for 3-4 min turning once.Serve with the remaining pesto.

Chicken wings teriyaki-style

1 garlic clove,crushed
45ml/3tbsp soy sauce
30ml/2tbsp dry sherry
10ml/2tsp clear honey
10ml/2tsp grated fresh ginger
5ml/1tsp sesame oil
12 chicken wings
15ml/1tbsp sesame seeds,toasted

Place the garlic,soy sauce,sherry,honey,ginger and seasame oil in a large bowl and beat with a fork.Add the chicken wings and coat.Cover and leave for 30min.Cook on a fairly hot BBQ for 20-25 min,turning occasionally and brushing with remaining marinade.Sprinkle with seasame seeds and serve.

Spicy pork skewers

750g pork fillets
6 cloves garlic,crushed
1 tbsp ground cumin
2 tsp ground coriander
2 tsp ground hot paprika
1/4 cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh oregano
125ml olive oil.

Cut pork into 3cm cubes,combine all the other ingredients into a bowl and place the pork in. put in the fridge,for 3hrs or over night.Thread pork onto skewers.And cook under grill or on the BBQ until cook and browned.