Easy BBQ Recipes
Posted 29/06/2015 by BrightHouse Team
Summer seems to have finally arrived in the UK, with warmer weather and more sunshine coming our way. This means it’s the perfect time to break out your favourite barbecue tongs and fire up the charcoal, and enjoy some al fresco dining. We all love the classic barbecue flavours of beef burgers and hot dogs, but if you’re looking for something a little different, we have some great recipes to share with you.
Pulled pork has fast become one of the most popular restaurant foods in the UK. This recipe is straightforward and only takes ten minutes to prepare. It’s great for putting in buns or rolls for a delicious picnic or barbecue.
2½ kg boneless pork shoulder, skin removed.
3 tbsp olive oil
2 tsp smoked paprika
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
Heat your oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot, and sear the meat on all sides until it’s golden brown.
Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper, and brush all over the meat. Add a cup of water to the roasting tin, cover the whole thing tightly with foil, and cook for around 5 hours, or until the meat is very tender and falling apart. When it’s ready, shred the meat with two forks, discarding any fat.
BBQ Chicken burgers
If you fancy something a bit different from the breaded chicken burgers you find in supermarkets, these burgers are fresh and delicious and very easy to make.
4 skinless chicken breasts
4 bacon rashers
4 large burger buns
Lettuce, tomato, and red onion
For the sauce and marinade:
4 tbsp tomato ketchup
4 tbsp brown sauce
2 tsp clear honey
2 garlic cloves, crushed
Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside for adding to the burgers later. Slice about half way into the thickest part of each chicken breast, and open it up like a book, Flatten it down slightly with your hand, then toss in the bowl of marinade. Chill them in the fridge for a couple of hours, or as long as you have time for.
Barbecue the chicken for about ten minutes until completely cooked though, turning frequently so it doesn’t get too charred. Cook the bacon at the same time so it’s nice and crispy, and toast the buns. Assemble the burgers with the lettuce, tomato and slices of red onion, and the remaining sauce.
Warm potato salad
This potato salad is absolutely delicious and makes a great side for a barbecue. If people are fussy about anchovies, just don’t tell them they’re part of the recipe! They don’t add a fishy taste at all, just a great depth of flavour.
750g small new potatoes, unpeeled.
1 garlic clove, roughly chopped
2 anchovy fillets, roughly chopped
3 rounded tbsp. mayonnaise
1tbsp olive oil
Juice ½ lemon
3 tbsp grated parmesan
A few spring onions, finely chopped
Cook the potatoes in salted boiling water until tender. Meanwhile pound the garlic and anchovy fillets to form a paste (you could do this with a pestle and mortar, or a food bag with a rolling pin or heavy object). Mix with the mayonnaise, olive oil, lemon juice, and parmesan, and season with salt and pepper. Pour the dressing over the potatoes and mix it all up with the spring onions. Serve while still warm.
There’s nothing quite like the taste of homemade lemonade on a summer’s day. You could use cold tap water instead of sparkling if you’d prefer an old-fashioned still lemonade.
4 lemons, juice only
About 1 litre of sparkling water
Put the sugar and lemon juice in a jug, add ice, and fill up with the sparkling water. Mix well and serve.