Give me your best BBQ recipe

Hey Workshop! I'm hosting a BBQ for 8 friends on the weekend and rather than just trotting out the usual boring fare, I'm keen to impress them. I have a Weber and a 6-burner hooded BBQ at my disposal.

Does anybody have a killer recipe that'll make me look like an Iron Chef?

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Comments

Darren

Hey @Jackson, maybe you should try @Ben's Pad Thai recipe?

Jackson

https://www.workshop.bunnings.com.au/discussion/comment/528#Comment_528

Thanks @Darren. I did check out the Pad Thai by @Ben and whilst it does look great, I'm not keen on making each serving individually. I'd prefer to cook it all at once so I can spend less time cooking and more time eating/drinking/being merry.

kaylah_rose

https://www.workshop.bunnings.com.au/discussion/comment/62571#Comment_62571

I don't have a specific recipe. But a great idea for starters is to heat up some homemade (or store bought) hot salami on the BBQ. Not only is it delicious, but it gets your hotplate nice and oily for the next lot of food to be cooked.

We always do this and it is gone in about 2 minutes!

Jackson

https://www.workshop.bunnings.com.au/discussion/comment/93740#Comment_93740

Thanks @kaylah_rose, I'd planned on doing a bit of an antipasto platter so that'll make a great addition. Now I just need to work out the main course and maybe a dessert...

Kellie

This is one of our favourites - ginger and lemongrass grilled chicken.

1tbs grated ginger
2 stalks lemongrass
2tbs coriander
1tbs oil
Sea salt
Black pepper

6-8 chicken thighs
2 Lebanese cucumber
1.5 cups coriander leaves
1.5 cups mint leaves
Kecap Manis
Lime cheeks

Combine ginger, lemongrass, coriander, oil, salt and paper. Spread mixture over chicken and marinade for 10 mins. Heat barbecue over high heat and cook chicken for 2-3 mins each side or until just cooked through.

Thinly Slice cucumber long lengthways and combine with mint and coriander.

Drizzle kecap manis over chicken to serve.

Kermit

One of our friends gave us prawns and chorizo cooked on the BBQ a few weeks ago. It was delicious. I am going to replicate it soon. Just match with your favourites salads/sides. Very quick and easy to cook so you can just spend your time socialising (drinking).

timdawg

hey @Jackson you can't go passed corn on the cob at a bbq. wrap 'em in foil throw them over hot coals or hotplate. serve with butter or salt. simple, delicious and always a favourite

stupidfish

https://www.workshop.bunnings.com.au/discussion/comment/540#Comment_540

The thing that always goes well at any of my BBQs are my kebabs.

1/2 kilo beef mince

1/2 kilo dark chicken mince

1 thumb sized piece of ginger

1 small onion (minced)

1 cup of finely chopped parsley

Add paprika, salt, pepper and cayenne pepper to taste

The trick with the kebabs is to bash the ginger with a rolling pin and then soak it in a couple of tablespoons of water. After a few minutes, combine the water with the mince meat and ensure it is mixed through. Mix in all the other ingredients and then put it into the freezer for about 30 minutes before shaping into rissoles or onto a metal skewer. Cook over coals for an even better flavour. Enjoy!

Also a quick tip, when cooking onions on the BBQ add a pinch of paprika and a splash of beer for caramelisation.

Jackson

https://www.workshop.bunnings.com.au/discussion/comment/62578#Comment_62578

Thanks for all your suggestions, @kaylah_rose/@Kermit/@timdawg/@stupidfish/@Kellie/@Darren!

In the end I decided to roast a pork shoulder in the weber. Here's the recipe in case anyone is curious. I'd never stuffed my own pork before but it worked really well! Unfortunately, by the time I realised I should take a photo it was all gone.

I'm definitely going to refer back here next time I have a BBQ so keep those recipes coming!

Jason

@MoonshineBen - do you have a favourite?

Jason

MoonshineBen

https://www.workshop.bunnings.com.au/discussion/comment/1904#Comment_1904

So many to choose from....

I think one of the most favourite things I have done on the BBQ is the pork neck I did a few weeks ago. Basically took yellow curry paste mix, rubbed the neck in it and smoked it for 6 hours.

Awesome.

Annette

I know it's too late for your BBQ but here is a crowd pleaser for your next one.

On a skewer thread cubes of haloumi cheese and foccacia bread, slices of chorizo sausage along with any of the following - pineapple, zucchini, onion, tomato, capsicum, mushrooms etc.
Then brush with garlic infused oil
Cook on the barbie till nicely charred
Enjoy

Haloumi & Chorizo Skewers

Jason

https://www.workshop.bunnings.com.au/discussion/comment/2231#Comment_2231

Those looking for barbecue recipes on Workshop should also check out this epic discussion - https://www.workshop.com.au/t5/Outdoor/What-s-everyone-cooking-this-weekend/td-p/7180

It is sure to get you salivating and inspired to fire up the barbie!

Jason

Deanna

https://www.workshop.bunnings.com.au/discussion/comment/64619#Comment_64619

Maple-Garlic Marinated Pork Tenderloin

2 tablespoons Dijon mustard

1 teaspoon sesame oil

3 cloves garlic, minced

1 cup maple syrup - REAL maple syrup Like Queen, not maple flavoring

Fresh ground black pepper to taste

1 1/2 pounds pork tenderloin

Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.

Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.

Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

Prof

https://www.workshop.bunnings.com.au/discussion/comment/94954#Comment_94954

Anyone have a good recipe for hamburger mince?
I've followed recommendations with just adding salt and pepper and a bit of Worcestershire sauce to beef mince, but that doesn't give me the taste i"m after..

Jason

https://www.workshop.bunnings.com.au/discussion/comment/114289#Comment_114289

What kind of flavour are you looking for @Prof?

Jason

Prof

https://www.workshop.bunnings.com.au/discussion/comment/124878#Comment_124878

Hard to explain..The sort of flavour you get with Hungry Jacks burgers or similar commercial hamburger makers..

Mine just tasted a bit flat and lacking that real hamburger taste..

Noyade

I'm a hopeless cook - but I love Indian food. I particularly like Tandoori chicken although I've only ever been a "jar" man which is never the restaurant quality.

But last night I tried this powdered product - I'm impressed with the flavour...

Walter

https://www.workshop.bunnings.com.au/discussion/comment/21771#Comment_21771

Now I love Indian flavours (I'm a bit of a hedonist).

that looks fantastic, I love the presentation and naan bread is just fantastic with such a mix as you have there.

I love tandoori lamb and tandoori chicken.

What I've learned is to mix those flavours with other ingredients, and barbecue giving me a fusion that provides an interesting release of flavours.

Obviously, tandoori with sour cream or especially yoghurt), added to a leg of lamb, with knife scoring to rub in the mix, then rotisserie roasted on a smoky barbecue is an experience.

Now you have me inspired. It's been a while since I've done Indian flavours on the BBQ.

MitchellMc

https://www.workshop.bunnings.com.au/discussion/comment/21771#Comment_21771

How'd you cook the chicken @Noyade? On the Barbie? I can't imagine you'd get that type of sear on it any other way. Though I see the tray in the background, so perhaps it was in the oven.

Now I want Indian food, thanks. 🙄 😁

Mitchell

Noyade

https://www.workshop.bunnings.com.au/discussion/comment/73615#Comment_73615

Morning @MitchellMc

This was cooked in a $39 Kmart mini-electric oven - where you can cook with top or bottom or both elements. For this - I mostly used the top element.

I'm an amateur, but it's fun. 😁

Noyade

https://www.workshop.bunnings.com.au/discussion/comment/100269#Comment_100269

Hi @Prof

"Hard to explain..The sort of flavour you get with Hungry Jacks burgers or similar commercial hamburger makers..

Mine just tasted a bit flat and lacking that real hamburger taste.."

Hi Prof. You didn't get much of a response to this - and I'm interested as well. I think I'm getting closer to replicating the "sausage" seen in the MacDonald's McMuffin, but I'm not there yet.

Coles sells a sauce "close" to the sauce seen/tasted in a Big Mac.

Random thoughts...

I know Jamie Oliver doesn't use eggs in his burgers or any form of breadcrumbs. The meat should be fatty and his "secret" ingredient is mustard. Clearly this is no longer a secret.

Prof

https://www.workshop.bunnings.com.au/discussion/comment/116976#Comment_116976

The computer crashed several days and in the repair shop..Have just got it back with a lot of files, fav. documents missing..

I now have an excellent recipe for hamburgers..just like the real thing..When I find my recipes folder, I'll pass it on to you..

Noyade

https://www.workshop.bunnings.com.au/discussion/comment/126603#Comment_126603

Hi @Prof

"I'll pass it on to you.."

I look forward to it. I had a 'Hello Fresh' burger last week. Wasn't fussed on the salad but I liked the idea of caramalising the onions and cooking the cheese onto the burger - not just dropping it on. Unfortunately the spices are unknown to me - just came with a sachet called "Aussie Spice Blend."

Colonel Sanders would approve of doing that. Not the best burger I've had - but very nice.

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