Search
  Home
  Cook
  Watch
  Read
  Marketplace
  Subscribe
  News
  BBQ Magazine
  Say Hello
  BBQ magazine Merchandise
 

Join us on      

@thebbqmag for all

MENU
 

 

 
 

 

The hottest BBQ recipes!

Please select a group to view...

 

Slow roast lamb shoulder with mint and mustard

You can't beat Lamb for a Spring feast
 

Mongolian Lamb Pancakes

By Gyles Foster from Weber

BBQ Turkey

I’ve been cooking turkey on the BBQ for many years now, and it’s the only way I really like to cook my festive turkey.

Albondigas

A classic Spanish tapas, albondigas are rich with smoked paprika and delicious washed down with a glass of Rioja in the sunshine.

 

 

Coffee-smoked Orange Brownies

Oranges stuffed with chocolate brownie! What’s not to like?

  

Low and Slow Pork Belly Burnt Ends

You can't beat a burnt end!

  

Grilled avocados with mezcal and lime dressing

Avocados trees grow all over California and their fruits are a big part of everyday meals. Grilling them deepens the flavor, while dousing them in a perfumed mezcal and lime dressing is divine.

  

Yuzu and sumac poussin (spring chicken)

2 days of preparation, but oh so worth the wait!

  
   
Burnt leeks with pink pepper butter
Tofu and pineapple summer skewers
Christmas pudding wellington with sherry sauce
Whisky miso grilled carrots and goat’s curd with Iberico pork loin
BBQ mackerel with sea lettuce
Welsh rarebit pizza
Spiced orange cake
Grilled chicken and chicory salad with candied pecans
Pulled Goat Shoulder
Prawns with chilli garlic butter and pineapple salsa
Okonomiyaki smoked trout
Grilled Pumpkin, Pepper and Tomato Soup
 

 

 
Crusted Lamb Shoulder with Middle Eastern beetroot salad
Venison heart anticuchos
Maple and bourbon chicken wings
Wood-roasted Christmas Goose with stuffed sausage meat, apricot and chestnuts
Vietnamese pork and mango burger with Belgian chocolate mayonnaise
Red smoked chicken wings
Grilled pumpkin fondue
Nduja smashburger
Grilled venison chops with Old Bay rub
Venison and smash haggis burger
Jerk chicken lollipops
Apple crumble pizza
 

 

 
Kebabs
T-bone steak with balsamic crusted tomatoes, watercress and roasted garlic pesto
Nyama choma with kachumbari
The Jingle Burger
Beer and pecan chocolate cake brownies with cream cheese frosting
Aubergine Bruschetta with baba ganoush
Smoked Beef Shin braised in Mirin Dashi Broth...
Chocolate pots
Lamb shank with spring vegetables
Squid with lemon mayo
Smash burgers
Turkey in a blanket burger
 

 

 
Grilled tomato caprese
Chicken, mushroom and cider hot pot
Jamaican jerk paste (for chicken)
Pork belly burnt ends
Cold-smoked pork feijoada
Sea Bream with chimichurri
Cedar plank chalk stream trout with asparagus, radish, sorrel and spring onion salad
Beer and honey mustard
Barnsley Lamb Chops with Spanish-style rice and chimichurri
Gin-cured Smoked Salmon
Miso-charred aubergines
Spicy pepperoni pizza
 

 

 
Filipino pork skewers with spicy vinegar dipping sauce
Perfect pork and halloumi burgers
Sweet potato surprise
Rich chocolate, prune and almond cake from the woodfired oven
Grilled Lobster with laver and garlic butter
Arroz con pollo
Sozzled apricot bruschetta with orange cream
Pinchos morunos
Smoked pork ribs with slaw and greens
Jerk Chicken Skewers with garlic and thyme potato wedges, blue cheese slaw and mango, chilli and lime salsa
Beer and Bacon Mac’n’Cheese
Piri Piri Cornish Game Hens with citrus-honey dipping sauce
 

 

 
Wood-fired scallops with garlic and parsley
Shawarma Kebabs
Smoky bone marrow gravy
Moroccan spicy chicken
Grilled butterflied lamb leg with Kentucky mop sauce
Planked salmon in a wood-fired oven
Dark spiced fire-baked gingerbread
Spiced monkfish bean and chorizo cassoulet with a lime and kohlrabi salad
Jamaican jerk chicken
Onglet and Chichory, pear and maple pecan salad
Blueberry madeira cake with lime
Grilled Doughnut S’mores with chilli chocolate sauce
 

 

 
Venison Steak with sloe gin, juniper and thyme
Haunch of Muntjac cooked over coals with smoked celeriac and red kale
Whole BBQ roasted red mullet with rosemary
Red mullet escabeche from the woodfired oven
Pork loin with parmesan crust
Spring leg of lamb
Ribeye with roasted bone marrow and black garlic chimichurri
Sausage and root vegetable hot pot
Dr Pepper BBQ wings
Upside down banana and toffee skillet pan cake
Steak tagliata with chimichurri
Pork Baby Back Ribs
 

 

 
Tracklements Hot Wholegrain Mustard barbecued chicken
Asian smoked mackerel salad
Smoked rack of lamb with pumpkin and feta
Coffee, rum and maple glazed pork chops
Coq au vin
Easy pulled pork
Smoked Spiced Cauliflower
Hanger Steaks with dirty baste and king oyster mushrooms
Lamb and leek croquetas with pea and mint dip
Cedar plank scallops with garlic butter
Tandoori chicken - chicken tikka with raita and green chutney
Wood-fired flammkuchen flatbread with creme fraiche, onion and bacon
 

 

 
Charred lettuce
Apple and Almond Cake
Salt-baked duck lettuce wrap with pickled carrots
Fire-roast turkey schnitzel with stuffing balls and cranberry sauce
Grilled peaches with thyme
Nduja butter-basted grilled Octopus
Hanger steak with cavolo nero, chimichurri and eggs
Roast beef, horseradish, Yorkshire pudding burrito
 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

BBQ Magazine Logo

BBQ is a new magazine devoted to fire, food and outdoor living – a quarterly print and digital publication to entertain and inform the barbecue community and hospitality world

Quick Links

  Cook

  Watch

  Marketplace

  Subscribe

  News

Information

  Terms and Conditions

  Privacy Policy, Cookies

  Media Centre

BBQ Magazine

The BBQ Mag
Hurstpierpoint
West Sussex

 

Copyright ©2022 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here