We’ve been soaking up the sun this week and testing out some new BBQ recipe ideas for you. The recipes we’ve gone for are a little different to the standard burger and sausage, and take a bit of extra planning, but it’s definitely worth the effort. Whenever we have a BBQ or friends over, we like to put together a playlist for the occasion, the right songs can create the perfect soundtrack to a summer’s day. Our playlist is a selection of summery songs, new releases we’ve been listening to and some old classics. Hope you enjoy!
This is a great combination of flavours, we’ve used this marinade on chicken before and it works great for that too. Its nice to have a selection of grilled veggies amongst all the meat at a BBQ and these skewers are a nice meat free alternative for any vegetarians. The leftovers are also make for a great addition to a salad or wraps the next day.
Prepare your marinade by finely chopping fresh herbs and garlic. Add these to the oil and lemon juice, mill in some black pepper.
Cut the halloumi, pepper and onion into cubes, chop mushrooms in half. Add to your marinade, cover and refrigerate for 24 hours.
Thread you cubes onto skewers ensuring the halloumi does not split and fall off. Put aside until ready to go on the grill. You may wish to place them on a tray to prevent pieces falling on the coals. They should take a few minutes to heat through and the halloumi to melt.
We tried out beer can chicken as a summery alternative to a sunday roast, swapping out roast potatoes and veg for flat breads and a salad. This is a recipe where you can really play around with the seasoning, experimenting with different herbs and spices, as well as different beers. Cider also works well for this, providing an underlying hint of tangy appley flavour. It works best in a kettle bbq with a lid to lock in all the flavours and smokiness. We’d always recommend using local beer such as Time and Tide, they are a brewery based in Eastry. Their beer is available from Smugglers Records and The Strand Wine Co.
First you need to get rid of half of the beer from the can, we recommend drinking it as you heat up your BBQ.
Next take the ingredients for the rub and mix them together to combine.
Place the can inside the chicken’s cavity so it's sitting upright on top of the can. Place this on a roasting in or tray to provide a steady base.
Drizzle the chicken in olive oil, then add the rub, massaging it into the meat. Stuff your bunch of herbs into the neck of the chicken.
Place the tray in the BBQ and carefully place on lid. Cook for 1 hour and 10 minutes, you may wish to monitor the temperature ensuring it stays at 200 degrees or over.
We finished ours off in the oven for 10 minutes to give it some more colour and help make sure everything is cooked. We recommend pouring some of the remaining contents of the can over the meat to make the most of those juices. When ready, the meat should fall off the bone, the meat may be a little pink in colour but as long as the juices run clear you should be fine.