The BBQ Magazine

Prawn Nasi Goreng

Sizzling wok-fried prawns, garlic, and chilli tossed with rice and sweet kecap manis for a smoky, high-heat take on nasi goreng. Topped with a fried egg and fresh garnishes, it’s a quick, punchy one-wok meal.

Roast Pineapple Ice Cream Sundae with Rum and Star Anise Syrup

Grilled pineapple, caramelised over the coals and simmered in a boozy rum and star anise syrup. Layered with salted caramel or coconut ice cream and fun toppings, it’s an indulgent barbecue sundae with real showstopper appeal.

Grilled Pineapple with Rum & Coconut Caramel

Pineapple, coconut and rum are perfect summer flavours so are combined here in our perfect summer dessert! Grilling the pineapple enhances the flavour, bringing out extra sweetness. We cook the pineapple in rounds for ease of grilling and remove the fibrous centre later.

Smoked Summer Strawberry Meringue Nest with Elderflower

Crisp BBQ-baked meringue nests filled with birch-smoked whipped cream, topped with elderflower-syrup strawberries and fresh basil. An elegant, smoky-sweet dessert that turns campfire technique into a delicate summer showstopper.

Scrumptious BBQ Scones

Scones on the BBQ – oh yes! Quick to rustle up, quick to bake and quick to eat! No need to wait for them to cool, they’ll be ready to tuck into when they come off the grill.

Beef Stifado

I’m bringing a little bit of Greece into your gardens this summer with this delicious beef hot pot, which will feed a crowd. Stifado is traditional Greek Stew made with beef, onions and tomatoes. Add in a few herbs and spices, red wine vinegar and red wine, give it a long slow cook and you’ll have meat that melts in your mouth.

Sriracha Corn

Charred corn on the cob, sliced and tossed in a zesty sriracha-lime mayo dressing. A quick, punchy barbecue side that’s ready in minutes and pairs perfectly with grilled meats.

Whole Spit Roast Tandoori Chicken with Dhansak Sauce and Burnt Beetroot Raita

Tandoori-marinated chicken, spit-roasted until deeply charred and juicy, served with a rich, slow-simmered dhansak sauce and smoky burnt beetroot raita. A show-stopping feast for 4-6, piled into warm naan with fresh coriander.

Jodie’s Jamaican-spiced Turkish Mixed Grill

This dish was born from my love of Turkish mangal-style mixed grills but with a fusion of my Jamaican heritage coming through in the individual flavours of each meat element.

Halloumi & Strawberry Skewers

Grilled halloumi, cucumber, and strawberry skewers, charred over the hot bbq and served on a bright strawberry-lemon dressing. Paired with a fresh herb salad and toasted pittas, it’s a sweet-savoury summer barbecue starter that’s ready in minutes.

Smoked Chicken & Grilled Corn Wraps with a Pea, Mint & Jalapeño Dressing

One of our favourite things to grill is a whole chicken and spatchcocking is the easiest way to achieve an even cook. We nibble on the wings while cooking and use any leftovers for tasty lunches. In this recipe we used beech wood to not overpower the delicate meat.

BBQ Butter Beans with Chorizo and Peppers

Smoky chorizo, sweet peppers, and creamy butter beans slow-cooked together in the grill, soaking up rich, smoked flavour as the sauce thickens. A splash of balsamic and fresh parsley finish this hearty, low-effort one-pot dish.

Jawaneh Meshwé – Chicken Wings with Garlic, Coriander, Lemon & Chilli

If you grew up in Lebanon, you’ll know the smell of charcoal-grilled jawaneh. It’s the scent of rooftops in summer, of plastic tables pulled into alleyways, of cousins fighting over who gets the crispiest wing.

Whisky Barrel Plank Smoked Trout with Seaweed & Crayfish Tartar

Whole trout marinated in nori, rosemary, and blood orange, then plank-smoked over the fire for a delicate, woodsy flavour. Served with a zesty crayfish tartar and a crisp new potato and green salad for a light, elegant meal for four.

Barbecued Beetroot, Goat’s Cheese Cream & Dressed Salad

Beetroot boiled with warm spices, then charred directly on the BBQ until smoky and caramelised, piled over dressed salad leaves with a smooth, tangy goat’s cheese cream.

Asian Vegetables with Pork Skewers & Jalapeño Mayonnaise

Sticky soy-marinated pork belly skewers, spit-roasted until crisp-edged, served alongside a fast, crunchy wok stir-fry of peppers, onions, and mushrooms. A zippy jalapeño mayo and fresh coriander bring bright heat to this bold, smoky feast.

Chipotle Monkfish Tacos & Mango Salsa

Smoky chipotle-marinated monkfish, grilled over the BBQ and piled into warm corn tortillas with spicy chunky guacamole and sweet-tart mango salsa. A vibrant, fresh-charred taco night, finished with a squeeze of lime.

Roast Pear & Brown Butter Frangipane Tart with Smoked Salted Caramel

Nutty brown butter frangipane is topped with grill-caramelised pear halves and baked until golden, giving these individual tarts a rich, smoky depth you won’t get from an oven. A generous drizzle of smoked salted caramel and a scattering of lemon thyme finish them off for a dessert that’s indulgent yet beautifully simple.

BBQ-baked Upside Down Orange Cake

As we welcome spring, a light, zesty sponge cake is the perfect treat to brighten those lingering cool, drizzly days and crisp evenings. You can put this into your BBQ to bake once you’ve removed the meat or main dish from your grills.

Marmalade Hot Cross Bread & Butter Pudding

A spin on a British classic and a good way to use up hot cross buns that are nearing best-by date, or like I did, bake your hot cross buns on the BBQ too (I used Phil Yeomans’ recipe, link below). You could also add chocolate chips or mini chocolate eggs for extra indulgence.

Smoked Tenderloin Beef with Mushrooms, Onions and Grilled Courgettes

This smoked and seared beef tenderloin slowly absorbs hickory smoke before finishing over high heat for a rich crust. Mushrooms and onions cook alongside it, while charred courgette halves round out a rustic, bold, and deeply satisfying plate.

Herby Lamb Chops with Warm Bean Tomato Salad

This is something to knock up quickly on a warm evening. As is usually the way, the meat itself will benefit from marinating ahead of cooking, but here it’s a job that takes minutes, so, if you can, get it ready in the morning.

Korean Beer-Can Chicken Burger

A flavour-packed burger built from a whole beer-can chicken, slow-cooked under the Kadai Lid and basted with rich gochujang butter. Served with a crunchy Asian slaw and gochujang mayo, all layered into toasted brioche buns for a burger that’s smoky, spicy and impossible to put down.

Thai Pork Meatballs with Sweet & Spicy Dipping Sauce

Packed with lemongrass, lime leaves, chilli, and ginger, these fragrant pork meatballs are skewered and cooked low and slow before being finished directly over the coals and basted in a sticky tamarind and palm sugar glaze.

Grilled Aubergine with Whipped Goat’s Cheese Orange Zest & Pumpkin Seeds

When it comes to veg on the grill, I think aubergines are hands-down my favourite. When people tell me they don’t like aubs, I fear they have either had them undercooked (a grim, chewy texture) or under-seasoned so they are bland. Here, they are neither. and this simple warm salad ticks all my boxes – salty, creamy, crunchy, sweet, sharp.

Potato Rösti with Grilled Monkfish Tails and Mushy Peas

The rösti is the star in this recipe show. The crispy potato combined with fish and peas gives posh fish and chip vibes but the rösti would also make a delicious brunch with ham and a fried egg.

Grillda

Gildas are a type of tapas or pintxo from the Basque region. They make an ideal pre-dinner snack and are a flavour bomb of salty savouriness with a gentle heat.

Spit-roast Lamb Rumps with Wild Mushroom and Pearl Barley Risotto

Lamb rumps, fragrant with rosemary and olive oil, are slow-spun on the Joetisserie until perfectly pink and juicy, then rested to let every drop of flavour settle. They’re carved and laid over a rich, smoky pearl barley risotto stirred through with wild mushrooms, Parmesan, and butter — a deeply satisfying dish where the barbecue does the work of both the grill and the hob.

Citrus Tuna Tataki with Vermicelli Noodle Salad and Slaw

Tuna steaks rolled in a fragrant trio of citrus zests are seared hot and fast on a cast-iron plancha until just crusted outside and gloriously rare within, then glazed with sweet chilli for a sticky, glossy finish.

Easter Greek-style Lamb with Caramelised Lemon Potatoes and Roasted Olives

A butterflied leg of lamb, marinated overnight in lemon, olive oil, and Greek seasoning, is grilled low and slow until blushing pink, then rested and sliced alongside a showstopping traybake of caramelised potatoes, charred lemon wedges, and roasted olives. Chargrilled tenderstem broccoli on a cloud of lemony ricotta rounds out a feast that’s effortlessly celebratory and built for sharing.

Smoked Lamb Shoulder Taco with Rhubarb Salsa and Smoked Mayonnaise

Tender applewood-smoked lamb shoulder, braised low and slow in local ale with ginger, lemongrass, and jalapeño, is piled onto homemade semolina tacos and crowned with a bright rhubarb and coriander salsa.

Leek & Cheese Tart

A delicious creamy, cheese and leek filled pastry case, perfect for those lazy days when we can eat alfresco. A slice will be perfect for your lunch box too. You need to bake the pastry base blind first but this can be done on the BBQ too. Any leftover pastry, mix in some grated cheese & smoked paprika to make cheese straws.

Seafood Fireplate

Matt Tebbutt takes over the fireplate with a sweeping seafood spread — sesame-crusted tuna, soy-glazed octopus skewers, yuzu butter scallops, grilled prawns, and crispy-skinned mackerel all cooking at once across the heat zones. It’s a masterclass in live-fire timing, finished with charred watermelon and caramelised sweet potato for a feast that’s as spectacular to watch as it is to eat.

Pulled Pork and Stilton Sausage Rolls

Phil Roberts takes the humble sausage roll somewhere it’s never been before — smoky pulled pork and crumbled Stilton folded into seasoned sausage meat, wrapped in all-butter puff pastry and baked low and slow on the pellet grill with a kiss of apple or oak smoke.

Sirloin Steaks with Café de Paris Butter

Nick Hook keeps it classic with seared sirloin steaks and a Café de Paris butter loaded with anchovies, capers, Worcestershire, fresh herbs and a kick of Tandoori seasoning that one slice melting over a resting steak is all the sauce you’ll ever need. Simple to cook, impossible to forget — and served, as Nick insists, with truffle-oil chips buried under a blanket of Parmesan.

Jerk Baby Back Ribs with Burnt Pineapple Salsa

Baby back ribs rubbed with jerk seasoning, smoked over wood chunks until fall-off-the-bone tender, then glazed with jerk sauce for a finish that’s sticky, spiced and impossible to resist.

New York-style Sloppy Joe Hot Dog

The perfect all year-round dish. The spice level can be tailored to everyone’s preferred taste and, if you don’t fancy beef, you can change it up to lamb, pork or even something more elevated like venison.

100% Grass-fed Beef Picanha with Chimichurri

Edenmoor Picanha is cooked until perfectly caramelised and served with a vibrant homemade Chimichurri. Simple, rustic and made for sharing.

Venison Steaks with Honeyed Root Veg, Spiced Chickpeas & Sheep’s Cheese

As the chill of winter lingers, you can find yourself craving hearty meals that are both satisfying and nourishing. This recipe for venison steaks with honeyed root veg, spiced chickpeas & sheep’s cheese is the perfect answer to that craving.

Rum Tarte Tatin

Discover our mouthwatering tarte tatin recipe, where caramelised apples are paired with buttery puff pastry and a splash of dark rum. This decadent dessert may take a bit of effort, but the delicious results are well worth it.

Smoked Beef Cheek & Garlic Prawn Tacos

Tender, slow-smoked beef cheeks are paired with buttery garlic prawns for a bold and indulgent taco filling.

Venison Casserole

With the game season well underway and with warming stews, casseroles and one pot meals on the menu, this one is a firm favourite for those cold days. The red wine enriches the sauce and the redcurrant jelly adds a touch of sweetness.

Boozy, Fruity Cranberry & Apple Focaccia

Something a little different – a fruity focaccia with dried cranberries plumped up with sherry. It’s a bit like a light fruit cake or bread and butter pudding without the egg mixture. Topped with honey and nuts adds a little sweetness and bursts of fruit as you bite into a slice. It’s moist enough to eat on its own or serve with crème fraiche, custard or ice cream.

Roasted Onion & Anchovy Bread Sauce with Winter Veg

Bread sauce is a must on our Christmas table, and this recipe takes it to the next level. It works well for a pre-meal dip or save it for the main event. This makes 1 litre of sauce; it can be scaled down if needed, but we love bread sauce, clearly!

Sausage Wreath Roll

For those festive get togethers, this will be a hit for all ages.

Bacon & Scallop Brioche with Chilli Crisp Mayo

Sweet maple-glazed bacon and perfectly seared scallops come together in a rich brioche bun layered with peppery rocket. Finished with a punchy chilli crisp mayo, this indulgent sandwich balances smoky, sweet, and spicy flavours in every bite.

Mustard and Wild Garlic Crusted Lamb Rack

A showstopping centrepiece of tender lamb with a crisp, herby breadcrumb crust. Perfect for using up the wild garlic you stored in the freezer from spring.

Smoked Cod, Curried Rice and Boiled Eggs

Oak-smoked cod brings a deep, savoury richness to fragrant coconut curried rice infused with warming spices and sweetness. Finished with boiled eggs, crispy onions, and a fiery drizzle of sauce, this dish delivers a bold balance of smoke, spice, and comfort.

Lamb Neck Stew with Pureed Beans & Parsley Oil

There is so much flavour in lamb neck, which is why this cut is often used in the traditional Welsh stew – cawl. It takes time and patience for this neglected cut to reach its potential but it’s well worth it. In our recipe, the beans and oil add a touch of refinement against this rustic stew.

Smoked Winter Venison Haunch Stew with Cheese and Fig Scones

Slow-smoked venison haunch is gently braised with winter vegetables, red wine, and aromatic spices to create a rich, deeply comforting stew. Served alongside savoury cheese and fig scones, this dish balances hearty warmth with a subtle sweetness for a perfect cold-weather feast.

Louisiana Dirty Rice

It’s great to cook this on your smoker or BBQ, even in the embers of a log fire as it picks up the gentle aroma of woodsmoke. It looks a little lengthy, but it’s really pretty quick and easy to make. Plus, a big pot of this will go a long way and accompany any smoked meats perfectly. Feel free to add some bacon at the start!

Swedish-Style Meatballs with Spiced Red Cabbage and Cranberry & Apple Sauce

Juicy pork and beef meatballs are gently cooked and finished in a rich, creamy gravy infused with warming spices and a hint of smoke. Paired with fragrant spiced red cabbage and a sweet-tart cranberry and apple sauce, this dish delivers a comforting balance of savoury depth and festive brightness.

Venison Chilli Tacos with Fresh Tomatoes

A rich, smoky venison chilli is simmered with tomatoes, spices and a hint of sweetness, creating a bold and hearty filling. Served in warm tortillas and topped with fresh, zesty garnishes, these tacos deliver a perfect balance of heat, freshness and comfort.

Dutch Oven Chicken, Chorizo & Butternut Squash Stew

A scrumptious chicken stew to warm you on those colder winter days

Octopus Burnt Ends

Serve this octopus hot of the grill with a wedge of lemon

Grilled Lemonade

I went to Kansas City for the 2014 American Royal BBQ Competition and was lucky enough to be invited to the opening party to hang out with barbecue royalty. Things got blurry quite quickly and I put that solely down to the delicious, tangy, smoky-sweet, bourbon-laced, grilled lemonade they were serving up by the gallon.

Grilled Caipirinha

The Caipirinha is a refreshing Brazilian cocktail that is perfect for a warm evening, made from only three ingredients, so as we were cooking food churrasco style we thought it would be a shame not to give this traditional drink a Worlds Pantry BBQ twist.

Chicken Wrapped in Bacon and Sage leaves

Originating in southern Brazil, churrasco is a means of cooking just about any meat on a long swordlike skewer placed above an open pit or simple grill. We chose to season the churrasco meat using chimichurri.

Zesty Eton Mess

I know lemon isn’t a traditional Eton Mess ingredient, but Eton Mess is only as traditional as a deconstructed (dropped) Australian Pavlova anyway, right? And, as we don’t like to waste ingredients here at BBQ magazine, it made sense to use up the leftover egg yolks from the meringue and make a lemon curd.

Rum and Pineapple Cake – The Dark and Stormy

Rum, pineapple, lime, ginger and caramel – probably one of the best flavour combinations undoubtedly created by pirates. Add the smoky complexity of charcoal and you’ve got a stunning pudding with theatre.

Fillet of Beef in an Umami Marinade

A simple dish to impress family or guests. The punchy marinade complements the richness of the beef and brings out the umami flavours. Served best with a fresh chimichurri sauce and salads. Ask your butcher to trim the sinew off for you or do this before marinating

Butterflied Sea Bass with Charred Onion, Fennel, Chilli & Herb Salad

Matt Tebbutt, chef and presenter, shares his recipe for the perfect sea bass showstopper.

PX BBQ Glazed Chicken Asparagus & Chimichurri with Hasselback New Potatoes Roasted in Seaweed Butter

Paul Ainsworth shares this mouth watering and succulent chicken recipe

Smoked Short Rib filled Parmesan Baskets

I’m always looking out for new delicious ways to serve my smoked meats, and these tasty little cheese baskets are certainly a winner. Loaded here with smoked short rib meat, sour cream and chipotle sauce, you can fill with whatever you like.

Skillet Quiche

All the fillings of your quiche in a skillet pan without the pastry. No need to worry about making or baking blind the pastry as the skillet pan is the dish.

PIBs & Pineapple BBQ skewers

Grilled pineapple, zesty lime and sweet chilli just sing the bright and sunny flavours of the Caribbean. Try these easy skewers when you next fire up the barbie.

Skillet Pan Apple Crumble

If you’ve still got apples left over from the autumn, this is a hearty comfort pudding which you can serve from the BBQ straight to the table and dive in with a big spoon.

Lamb ‘Fries’

A different take on fries but still delicious!

Wild Salmon Fillets with Honey & Soy Sauce

This wild salmon recipe is a welcome addition to any table.

Sprout and Stuffing Balls with a Chestnut Crème Fraiche Dip

We all know sprouts need to make an appearance somewhere at Christmas, and this canapé will make a tasty surprise for your guests.

Gammon and Cheese Croissant Bake

A savoury recipe for the croissant lover.

Pit Beef Rolls with Tiger Sauce

This fool proof beefy crowd pleaser makes a great alternative to serve at winter parties. Prepare the beef in advance and load up these beef-filled rolls when the time is right. The sauce and thin raw onions gives it just enough bite.

Spiced Rum Nicky

A traditional Cumbrian dessert our boozy & fruity ‘Rum Nicky’ tastes so rich and indulgent that a little goes a long way and it won’t break the bank.

Smoked Orange Buns

These smoked buns bring all the spicy winter flavours to the table.

Twixtmas Pie

However, you don’t need to splurge on a fancy festive menu and with a few simple tricks and shortcuts, you can put on a showstopping Christmas spread without compromising on quality or flavour.

Slow Cooked Oxtail Stew

It’s the time for comfort food and your lidded BBQ can be used as a slow cooker. I cooked this scrummy stew in my Kamado Joe Jr, which is very economical on charcoal and retains the heat for a very long time

Farmhouse Lamb Hearts

Lamb hearts are a wonderful winter warmer, served with your favourite trimmings.

Thor’s Hammer

An amazing hammer recipe served up by Phil Yeomans.

British Toad-in-the-Hole

A British classic! And perfect in a wood oven. This recipe makes one large toad-in-the-hole or 12 individual Yorkshire puddings in a muffin tray.

Chicken Shawarma Recipe with Homemade Flatbreads and Garlic Sauce

This marinated chicken with homemade flatbreads and garlic sauce combine to make an incredibly tasty meal.

Tom Shanklin – The Big Dragon Burger

Tom Shanklin shares his Big Dragon Burger recipe to help you through the Rugby Six Nations!

Apple & Cinnamon Swirls

It’s apple season and this is an easy sweet treat to make. The main ingredients are apples and ready-rolled puff pastry. The hardest bit is grating the apples!

Burnt Blackberry & Fig Jam

Inspired by the famous Australian chef Maggie Beer and her Burnt Fig Jam. You must be brave with this recipe and let the fruit burn just enough to get that perfect combination of bitter, sweet, smoky and completely moreish consistency.

Mimosa Rwm Flank Steak

A beautifully marinated steak, finished with an extra flambé of rum.

Smash Burgers with Caramelised Onions, Comte Cheese and Toasted Brioche Bun

Quite possibly the best way to make burgers, influenced from the origins from America’s finest burger joints.

Grilled Tikka Lamb Naans

A simple Indian flavoured delight that makes for a quick dinner or snack.

Dirty Sri Lanka Rump Curry

The longer you can marinade these steaks in the Sri Lankan rub the better for this tasty recipe!

Pork Char Siu

A staple of Chinatown restaurant windows, there are few more beautiful things than a lacquered slab of properly roasted Char Siu. Deeply savoury, sweet and a little smoky, this version uses pork collar – the perfect cut for this dish, rich with flavoursome fat and juicy meat that stays tender over fire.

Lemongrass & Ginger Chicken with Grilled Thai-style Salad

Some of our favourite Thai dishes are gai yang (grilled chicken) and som tam (green papaya salad) this recipe combines similar flavours into this all-in-one grilled salad.

Vegan Beetroot and Pulse Burgers

Bursting with garden goodness, these burgers are plant-based deliciousness that may even tempt the meat fans among us. If you use gluten-free oats, they’re not just vegan but gluten and dairy-free too.

Cajun Pork Rack with White BBQ Sauce

The Cajun rub really adds a kick to these pork ribs, beautifully finished off with the white BBQ sauce.

Shredded Tofu Birria Tacos

A smoky, flavour-packed take on the traditional birria tacos, using crisp tofu and a rich, spiced broth for dipping.

Indian Spiced Salmon, Roasted Vegetables with Charcoal Charred Chickpeas

Indian spices tickle this delicious salmon dish, using the last of the summer vegetables – tenderstem broccoli, tomatoes and potatoes. The star of the dish is the chargrilled chickpeas cooked in a sieve directly over the coals.

‘Good Morning’ Beef Ribs with Espresso

Lovely overnight ribs to go with your morning coffee!

Smoked Pork & Fennel Casserole

A wonderfully tasty and warming casserole for those cooler evenings.

Chipotle Monkfish Tacos & Mango Salsa

Succulent, smoky monkfish cooked over open flames and served with vibrant toppings for the ultimate taco experience.

Reverse Seared Picanha with Chimichurri

Picanha is a popular Brazilian cut, also known as rump cap or sirloin cap – taken from near the tail. It’s super beefy – the fat renders down beautifully and bastes the meat leaving it tender with one hell of a flavour.

Chargrilled Courgette, Aubergine and Chorizo Skewers

These skewers are a tasty and colourful edition to any table.

Sticky Asian Smoked Pigs’ Cheeks

Phil Yeomans shares this Asian inspired pigs cheek recipe to add something different to your autumn table.

Korean Beef Bibimbap Bowl

Bibimbap is a Korean rice dish. The term ‘bibim’ means mixing and bap is cooked rice. It is served as a bowl of warm white rice topped with namul and gochujang. Egg and sliced meat are common additions, stirred together thoroughly just before eating!

Phil Vickery Yorkshire Pudding Open Burger

Phil Vickery replaces the burger bun with a Yorkshire Pudding in this delicious burger recipe.

Tom Shanklin Welsh Rarebit Muffin

This take on the Welsh Rarebit is served up by Tom Shanklin on his Kamado Joe.

Finn Russell Haggis Breakfast Tacos

Finn Russell shares his recipe for breakfast, including haggis, for a great start to the day!

New York BBQ Baked Cheesecake

I’m bringing a bit of America here for this summer dessert – BBQ baked cheesecake! It’s got a buttery biscuit base and I’ve topped it with my favourite summer fruit mixed in with some of my homemade strawberry jam – the British strawberry season will be in full swing by now.

Strawberry & Black Pepper Upside-Down Cake

What says summer more than strawberries? Aston Prideaux shares his upside down cake recipe for perfect summer dessert.

Ginger Cake with Caramelised Pineapple and Ginger Butterscotch Sauce

A wonderful warming ginger cake with pineapple and butterscotch sauce for a sweet treat.

Grilled Lamb Kofta Kebabs

A fragrant and spiced lamb kofta, cooked over open flames, served with a cooling harissa yogurt and fresh Greek-style salad. A perfect side dish for your next Kadai gathering.

Grilled Asparagus, Courgette & Goat’s Cheese Salad

Warm summer evenings require lighter bites and there’s nothing better than a fresh grilled salad.

Scallops in the Shell with Café De Paris Butter

Scallops are in my top three favourite ingredients ever; I love to prepare them as much as I love to cook with them. If you can afford to, I really recommend buying hand-dived scallops, which are sourced sustainably and gathered in a way that respects the ocean floor.

Greek Chicken Souvlaki

Thinking of summer holidays, sunshine and food… so I’ve taken you to Greece (virtually, of course) with this zesty chicken souvlaki, charred on the grill to get those gnarly bits, sliced and topped onto filled flatbreads of a gorgeous colourful Greek salad and drizzled with tzatziki.

Steak & Truffle Lettuce Wraps with Blue Cheese

Think steak and fries with truffle and blue cheese but in a lettuce wrap to save washing up the cutlery.

Doom Bar Smoked Tri-Tip

Ben Forte fires up his Kamado Joe for this slow cook beef. The longer you marinade the meat before cooking, the better the flavour.

Meatballs

Dive into this bowl of warmth and flavour with Phil Roberts’ meatball recipe.

Corn & Edamame Fritters & Whipped Feta

An upgrade on a childhood favourite. Great for planchas and hot plates or perfect for a skillet over gas, charcoal or fire. I used the Weber Slate for this cook. Delicious for brunch, canapés or even cold for picnics.

Charred Green Veg with Feta

For this easy side dish, a simple combo of greens is charred until tender, and takes on an irresistibly smoky flavour. Once done, I drizzle over a herb and mustard dressing, which gives the veggies a lively kick. Don’t forget the crumbled feta – it adds a rich, tangy contrast.

Thai Beef and Lemongrass Skewers

We’re using tender skirt steak for these exotic and totally irresistible skewers. A vibrant, Thai-style marinade delivers a brilliant punch of citrusy, savoury goodness.

Scallop Toast

Luke Vandore-Mackay bring you this delicious and easy seafood recipe for your summer table.

Aubergine Parmigiana

A simple but tasty vegetarian offering for your summer entertaining.

Beach Barbecue Mackerel Bruschetta

This is a Caffè Rojano classic that has been on the menu pretty much since the day we opened. It can be a snack, a small plate or a sharing dish that works well in a number of ways. It’s really simple to make, and the taste of spanking-fresh mackerel combined with the flavours of the juicy salsa and crunchy toast is amazing.

Crispy Honey Garlic Chicken

Succulent chicken thighs with a sweet and savoury honey garlic glaze, topped with fresh herbs and spices for a flavour-packed dish.

Spanish BBQ Paella

Nothing shouts of summer quite like the vibrant dish of paella. Cooked with ease on the BBQ, the traditional Spanish dish is loved worldwide. This simple recipe is the essence of sunny days and festive gatherings, every bite is a celebration of the BBQ season.

Wings, Four Ways

The BBQ Magazine Recipe By: Catergory: Season: Who doesn’t love wings? I have a friend that judges an entire establishment

Lemon, Ricotta and Pine Nut Tart

A wonderfully zesty tart full of the flavours of spring.

Beery Brats

A German classic! Essentially, we are braising the sausages in the beer and caraway seeds and that keeps them super succulent and incredibly tasty!

Carbonara Pizza

Combining carbonara and pizza in one simple recipe – what’s not to like!

Crispy Beef Ribs

Think crispy beef bacon! These are delicious and will disappear in seconds.

Korean Pork Loin Steaks

This Korean inspired recipe is a real eye catcher for your dinner table.

Spatchcock Chicken with New Potatoes and Wild Garlic Salsa Verde

A quick and even way to cook a whole chicken. If you’re not confident spatchcocking your chicken yourself, get your butcher to do it for you. This sauce will freeze well in ice cube trays, so it is available for year-round use.

Slow Cooked Beef & Ale Stew

Perfect for the cooler spring evenings, close the lid of your BBQ and let it sit there for several hours. Using different ales will give different flavours.

Seared Scallops with Gremolata, Asparagus, Fennel and Apple

A seafood showstopper from Phil Yeomans for your spring entertaining.

Lamb Shoulder on Boulangère Potatoes

Lamb shoulder is incredibly forgiving and very hard to overcook, so you can literally stick it in and forget about it. The meat should fall apart with the slightest pressure.

Chocolate and Orange Swirls

You can use Terry’s chocolate orange, which I did for this recipe, or plain dark or milk chocolate. Any leftovers will make a delicious bread and butter pudding.

Pizza Oven Apple Frangipane Tart

Baking this tart in a pizza oven not only adds a touch of rustic charm but also ensures an evenly cooked, golden-brown crust that is both crisp and tender.

Squid and Shirako Cacio e Pepe

Dave Pynt serves up a wonderful seafood recipe using fresh Shirako and Squid.

Smoked Pulled Pork

Pulled pork is one of the most quintessential dishes of Southern barbecue, and it’s an easy dish to succeed at because it can withstand a bit of overcooking. And when you bite into that smoky flavour, it’s just so good.

Ember Roasted Carrots with Smoked Hummus Pistachio Dukka

Cooking the carrots directly on the embers adds an additional depth of flavour to this tasty recipe.

Lamb Chops with Hot Honey

The balance of fatty lamb chops and honey sweetness is a match made in BBQ heaven. You can experiment with your own mix of ingredients, but once you start, you’ll find it hard to go back.

Chicory with Burrata, Orange, Mint and Hazelnut

Burrata is a pimped-up mozzarella with extra cream. This dish works with any bitter leaves if they are charred, as long as they can hold their shape for the oozy burrata, orange and nut mixture.

Greek Rotisserie Lamb and Feta Roast Potatoes

This is a showstopper lamb dish absolutely perfect for Easter Sunday. The flavours are bold enough to stand up to caramelised lamb – even better with a side of spring sunshine.

Festive Gin Cocktail

A tasty gin cocktail to offer your guests during the festive period!

Honey, Hiver Beer and Marmalade Glaze

This glaze is ideal for pouring over precooked and studded ham to create a wonderfully sticky, bitter-sweet and tangy glaze that will caramelise and crisp with a few darker edges.

Pumpkin Pie

Luke Vandore-Mackay shares his recipe for this easy sweet treat on those winter nights.

Backyard Porchetta

Porchetta is ace to cook over coals, giving a tasty char to the crispy crackling and a heady kick and depth of flavour to the succulent, juicy meat.

Sweet & Smoky Chipotle and Maple Hotdogs

This recipe is one of my go-to quick snacks on a day off, but this would also be perfect for a fireside treat on a cool night. In the time it takes for the coals to hit the sweet spot, all the preparation for this cook will be ready to go. It’s so quick and simple, but completely delicious.

Massaman Curry

Using canned potatoes is a fantastic hack when you’re short of time or out and about. They’re flavour sponges and melt into the sauce – use them with pride!

Grilled Carrots with Picada

Think of picada as a Spanish pesto. Essentially finely chopped or pulverised nuts with olive oil, herbs and garlic used to brighten and jazz up other perhaps bland dishes, particularly in austere times. The texture of the two are similar but they taste very different.

Sprouts with Pancetta

Well, for me, the humble sprout has gone a full 180° and now sits near the top of the charts in favourite veg. We all know that bacon makes pretty much everything taste better and this dish is no exception, but the real heroes are the lovely little charred, al dente sprouts that really come into their own.

Bacon & Chipolata Stuffing Bomb

Here’s a twist on the standard fatty recipe, which makes a great side dish for chicken or Christmas turkey, using sage and onion stuffing with chipolatas as the filling, all wrapped with a delicious bacon weave.

Homemade Sausage and Egg Muffin

As the winter sets in, why not fire up the coals or plancha on a weekend morning and treat yourself and the family to a super-easy homemade sausage pattie, egg, and melted cheese piled high in a warm English muffin.

Pork Belly Burnt Ends with Apple Jack Sauce

Pork belly cubes in a sweet paprika rub, slowly smoked over applewood pellets finished with a sweet Apple Jack Daniels glaze and topped with a slice of fresh jalapeno to add that little twist of heat.

All-in-One Turkey Roast

An easy winter warmer for the whole family.

Texas Trash Pie

Hailing from Round Top, Texas this is a fantastically simple dish that can be switched up as you like and can utilise all four corners of your pantry but trust me with everything you throw in this, it is far from ‘trash’.

Spiced Apple Muffins

A warming treat that’s quick to rustle up – no whisking for these tasty muffins and once you’ve grated and chopped the apples, weighed out all the ingredients, and cooked they will be straight out of the BBQ into your bellies!

Mince Pie Festive Pizza with Orange Curd, Cinnamon Crumble and Baileys Cream

For all those pizza lovers out there, here is a festive spin on an old classic for a sweet treat.

Cranberry and Orange Glazed Ribs

Experience the joy of having ribs at home with Aston Prideaux’s simple, yet delicious, recipe.

Confit Turkey Thigh Sourdough Sanger

Phil Roberts introduces the ultimate turkey sanger packed full of flavour.

Ultimate PIB Spirals

Phil Robert shows us how to make a showstopping pig in a blanket using sausage swirls.

Chimi Chimi Chicken with Butternut Squash

Chimi Chimi because the chicken gets ‘chimied’ twice! Firstly to marinate it and secondly to dollop over the top of the dish once it’s cooked, so you need to make plenty for this. This chimi has a bit of a chilli kick to it.

Cumin Lamb Ribs in Gravy with Grilled Celeriac

Lamb ribs, often underrated, are transformed by a flash of flame and hint of smoke from cooking over charcoal. These fatty little bites combine perfectly with cumin flavours and the sweetness of the gravy balances the earthy celeriac beautifully.

Warm Winter Cheeseboard

Abby Allen shares her recipe for the perfect warm cheeseboard during those cold winter months.

Rum & Raisin Bakewell Tart

This recipe combines the aromatic kick of Hattiers rum for some Caribbean flair with a buttery French classic almond tart. Bake it in a lidded BBQ like a ceramic Kamado Joe, which will consistently hold its heat, for a complex smoky undertone that adds to the caramelised notes of the tart.

Grilled Bananas with a Whiskey Caramel Sauce

A quick, simple dessert. Perfect cooked on live fire, charcoal or gas. The whiskey caramel sauce could be used across many other desserts or just over vanilla ice cream.

Poached Pears in Red Wine

This is a warming dessert and so easy to make. Two main ingredients – pears and a bottle of red wine!

Jack ‘n’ Coke BBQ Beans

My top way to cook these beans is in a Dutch oven on a shelf of a smoker placed directly underneath a rack of ribs.

Halibut Kebabs with Orange Zest Chermoula

Fiery and zesty, chermoula is a classic Moroccan marinade for flavouring fish and chicken cooked in tagines and over the charcoal grill.

Butterflied Sardines Stuffed with Raisin and Caper Crumbs

One of my favourite little fish to grill. A touch fiddly to assemble but very speedy to cook and they make a great lunch or snack.

Eastern Eggplant

This warming dish uses charred aubergine slices as the base, topped with a spicily flavoursome layer of pork mince and onion – just the ticket for a cooler evening. Any leftovers can be chopped up, warmed through, and served over rice.

Cotechino with a Rich Tomato Sauce & Cannellini Beans

A hearty pasta dish for the autumnal season.

Roasted Vegetable and Pesto Tartlet with Goat’s Cheese

As the crisp autumn air sets in, there is nothing quite like saying goodbye to the summer with the comforting flavours of a BBQ tartlet to warm your soul.

Sausage Stew with Mushrooms and Ciders

Stews and one pot dishes are warming wonders when the nights are drawing in and getting cooler, and this one is quick to make. Use your favourite sausages. I used my local butcher’s best traditional pork sausages, which have a great flavour.

Barbecue Beer & Cheese Board with Camembert

Harry Hook, from Kamado Joe, shares his beer bread recipe to accompany a melted camembert.

Coronation Lamb Burgers

We love these lamb burgers with a regal twist – made all the better for being cooked on Masterbuilt’s charcoal grill.

Curry Cauliflower Steaks

A fresh and colourful vegan BBQ dish fit for the autumnal season.

Scallop, Fennel and Orange Salad

Mitch Tonks shows you how to create this eye catching scallop salad.

Gochujang Octopus

Phil Roberts shares his tip on the best way to cook octopus in this spicy and flavoursome recipe.

Smoked Chicken Wings with a Blackberry Barbecue Sauce

An easy and mouth watering recipe from Aston Prideaux, making use of those seasonal berries.

Fish Stew

When it comes to kamado-style barbecuing, grilling, smoking, low & slow and pizzas tend to steal the show. But pan cooking shouldn’t be overlooked. After all, anything you can cook on your hob, you can cook on your Big Green Egg, but better. Here, the clean, subtle smoke of charcoal adds an extra dimension to this light, summery stew in a way that simply wouldn’t be possible indoors.

Okonomiyaki Smoked Trout

Experience a culinary adventure with Nicolas Kersting’s Okonomiyaki smoked trout recipe – a Japanese savoury pancake topped with homemade smoked trout.

Grilled Lobster with Laver and Garlic Butter

This is a real showstopper and a perfect meal to serve on a summer’s evening with everyone gathered around the barbecue.

BBQ Mackerel with Sea Lettuce

The BBQ Magazine Recipe By: Catergory: Season: Catching mackerel and barbecuing on the beach with family, friends and a good

Spicy Pepperoni Pizza

Embrace the art of BBQ cooking with Ben Forte’s BBQ Pizza Recipe, showcasing a Spicy Pepperoni Pizza. This recipe takes you through preparing your own dough and adding a kick with passata, mozzarella, pepperoni, and jalapenos as toppings. Cooked on the BBQ, it’s a game-changer for pizza lovers!

Welsh Rarebit Pizza

Experience the unique fusion of Welsh rarebit and pizza with Kamado Joe’s recipe. Cooked to perfection on a BBQ, this flavourful delight is the ideal companion to a Wild Beer for Championship spirit!

Cedar Plank Scallops with Garlic Butter

Start by soaking the planks in water for at least 1 hour. Tip- these cedar planks also work great with cubes of salmon.

Plank Grilled Devon Sea Trout

I am blessed with the quality of seafood along our beautiful Devon coastline, and the maritime larder is especially full at this time of year, just in time for when most people are firing up their BBQs.

Gin-cured Smoked Salmon

Gin-Cured Smoked Salmon recipe. Infused with gin and enriched with beetroot and orange zest, this smoked delight is a game-changer for your BBQ repertoire.

Planked Salmon in a Wood-fired Oven

Salmon is a delicate fish, so cooking on a plank such as maple or cedar keeps it from falling apart and helps to not overcook it, and you can add extra flavours, such as the lemon and marjoram herbs.

Wood-fired Scallops with Garlic and Parsley

The BBQ Magazine Recipe By: Catergory: Season: These scallops are one of our all time favourite wood-fired fish recipes –

Asian Smoked Mackerel Salad

This salad is amazingly vibrant, packed full of interesting flavours and textures.

Nduja Butter-Basted Grilled Octopus

I love a charred octopus, but baste it with spicy nduja butter and you have possibly my perfect dish.

Red Mullet Escabeche

oodfired escabeche has to be one of our favourite fish dishes and perfect for lunch; the pinky-orange red mullet skin we use here looks fantastic with zingy orange zest, bright green fresh parsley and black olives.

Squid with Lemon Mayo

The BBQ Magazine Recipe By: Catergory: Season: If your image of eating squid is comparable to eating elastic bands, then

Sea Bream with Chimichurri

We’re blessed in the UK with some wonderful seafood, but many struggle with cooking it on a BBQ without it all going wrong, and usually sticking and falling apart.

Cedar Plank Chalk Stream Trout with Asparagus, Radish, Sorrel & Spring Onion Salad

Try Phil Yeomans’ recipe for Cedar Plank Trout paired with a zesty spring salad. A fresh and vibrant dish perfect for any mealtime.

Prawns with Chilli Garlic Butter & Pineapple Salsa

Any ingredients found at a 1970s’ dinner party are perfect for us, and prawns and pineapple make a great combination.

Barbecue Monkfish

Feast on Phil Yeomans’ exquisite barbecue monkfish and chorizo skewers, served with a vibrant romesco salsa. Perfect for sharing!

Grilled Sriracha Salmon

Summer is finally here. Get the beers in, friends over and make the most of the sunshine. If you’ve never tried salmon on the grill, get ready for a special treat.

Warm Mackerel Salad with Orange

Discover Dan Cooper’s unique BBQ recipe for a warm mackerel salad with orange. Packed with flavour, it’s a fresh spin on traditional barbecue cuisine.

Dover Sole with Cannelini Mash

One of the most majestic, delicious fish in the ocean, Dover sole is delicate, buttery and is always worth seeking out. Even better when grilled over charcoal for a complex sweet and meaty flavour.

Brown Crab & Shrimp Bok Choy

We love potted shrimp. These tasty little fellas smothered on thickly buttered toast are one of our favourite snacks.

Mediterranean Fish & Tomato Bake

Not quite a paella, but full of colour, flavour and baked in a paella pan. It’s quick to cook and a delicious fishy one-pan dish. Serve straight from the BBQ to table and dive right in.

Prawn & Monkfish Saffron Stew

We often have a bottle of anise-flavoured spirit like Pernod or Ricard Pastis lurking at the back of the cupboard. While they can be used to make cocktails, they also add great flavour to sauces such as this light summer stew.

Fish, Chips & Curry Sauce

We love katsu curry… and if we get enough of a lunch break at work, it’s our first choice. So here is our cheat’s version: katsu fried potatoes. They work great as a side but are perfect with fish, like this hot smoked halibut.

Wild Salmon Fillets with honey & soy sauce

Grill up restaurant-worthy Wild Salmon at home with Marco Biasetti’s mouthwatering recipe for BBQ Magazine! This simple dish features succulent wild-caught fillets glazed in a sweet & savory honey-soy sauce, delivering perfectly charred & juicy perfection every time.

Pan-fried Garlic King Prawns with Italian Grissini

The BBQ Magazine Recipe By: Catergory: Season: Experience the delight of wood fired king prawns, served with Italian grissini. Ingredients

Grilled Prawn Saganaki

A sagani is a cooking vessel with two handles and saganaki the term given to Greek dishes cooked in this type of pan.

Skate Wings with Prawns and Brown Butter

Skate wings are a real winner when it comes to fish on the BBQ or in a wood-fired oven; they are substantial, affordable, meaty and very tasty.

Surf & Turf

This Surf & Turf recipe brings together the bold, smoky flavours of a perfectly grilled rib-eye steak and succulent prawns. Paired with a fresh chimichurri, vibrant romesco salsa, and a tangy soy-lime dressing, it’s a delicious BBQ dish that’s sure to impress.

Hot Dogs

Let’s take a moment to appreciate the humble banger. From spring barbecues through to Bonfire Night, hot dogs will never go out of style, but don’t stop at just topping with ketchup or relish.

Rich Chocolate, Prune & Almond Cake from the Wood-Fired Oven

A delicious and rich chocolate cake – gluten free and gorgeously moist – from the woodfired oven, cooked in the falling heat.

Honey & Fig Sponge Cake

This Honey & Fig Sponge Cake brings a delightful twist to your baking with its unique BBQ preparation. Infused with the natural sweetness of honey, fresh figs, and a touch of lavender, it’s a perfect dessert for spring gatherings.

Beer & Honey Mustard

Elevate your dishes with Worlds Pantry’s Beer & Honey Mustard – a unique fusion of tangy mustard seeds, sweet honey, and rich BBQ beer. Your barbecues will thank you!

Grilled Pimientos de Padrón

To ensure that smaller ingredients such as Padrón chillies and mushrooms don’t fall through the grill, use a double strainer. Take two equal sized, coarse mesh strainers, put what you want to grill inside and wrap the two handles together tightly using steel wire.

Peppers stuffed with Mozzarella & Pesto

The BBQ Magazine Recipe By: Catergory: Season: Cooking peppers over fire gives a great smoky flavour and enhances the sweetness,

Harissa-Spiced Sweet Potato Pizza

Enjoy a spicy twist on your usual pizza with our Harissa-spiced Sweet Potato Pizza recipe. It’s a fun, flavour-packed way to shake up your next pizza night!

Filipino Charred Aubergine

The combination of umami and sweet flavours complement the rich, charred flesh of the aubergine in this stunning barbecued vegetable dish.

Neapolitan Pizza

There’s something truly magical about the simplicity and authenticity of a Neapolitan pizza. With its thin, chewy crust, vibrant tomato sauce, and bubbling mozzarella, it has won hearts and taste buds all over the world. But mastering the art of making the perfect Neapolitan pizza requires attention to detail and the right tools.

Coal-Roasted Baba Ganoush

Lisa’s coal-roasted baba ganoush: a simple delight off a monolith grill, blending smoky aubergine with tahini and a touch of pomegranate.

Smoked Tomato Salsa

Dive into a smoky twist on salsa: Lisa’s Smoked Tomato Salsa is a blend of charred tomatoes, tangy Romesco puree, and fresh basil, all with a delightful BBQ touch.

Wood-fired Mushroom, Spinach and Goat’s Cheese Khachapuri

Indulge in Wood-Fired Khachapuri: Phil Yeomans’ creation with mushrooms, spinach, and goat’s cheese. A taste of doughy delight cooked to perfection!

Roasted Cauliflower Tacos, Zingy Ginger Salsa & Avocado

The ginger mango salsa is what elevates these simple tacos to something really special. Mango adds a colour pop and burst of sweetness and fresh ginger and all the spices will give your immune system a boost.

Cranberry & Brie Pizza

This delicious festive twist is easy to make and can be enjoyed all year round.

Roast Butternut Squash, Ricotta, Chilli and Sage Pizza

This recipe creates a gourmet pizza with roasted butternut squash, creamy ricotta, fresh sage, and a touch of heat. Perfect flavours and ideal for your Ooni pizza oven. Ready in minutes with easy steps!

Corn on the Cob

Try these sweet corn on the cobs with with chilli-lime butter. A classic BBQ side from James Martin

Spring Asparagus, Zucchini, Goat’s Cheese, Chilli Salad

Enjoy a vibrant Spring Asparagus, Zucchini, Goat’s Cheese, and Chilli Salad. Grilled veggies topped with goat’s cheese, mint, pine nuts, and a zesty lemon-honey dressing.

Perfect Pork & Halloumi Burgers

Wherever we went in the States, burgers were always a sure-fire hit. Every town or city seemed to have numerous impressive burger joints filled with hungry diners of every demographic, from grandparents to hipsters. This particular burger recipe was standout for us.

Low and Slow Pork Belly Burnt Ends

Get your BBQ sizzling with our Low and Slow Pork Belly Burnt Ends! Glazed with honey and your favourite BBQ sauce, these sticky, sweet and smoky bites are unforgettable!

Wood-Fired Flammkuchen Flatbread

If you fancy a change from pizza or are thinking brunch with friends from the wood-fired oven would be a great way to start the weekend, try this Flammkuchen – thin, crispy and full of flavour.

Cold-Smoked Pork Feijoada

This Brazilian pork and bean stew contains a delicious combination of smoked ingredients, including smoked paprika in the chorizo. It has real depth of flavour, and is excellent served with rice andmaybe some slices of orange on the side.

Vietnamese Pork and Mango Burger with Belgian Chocolate Mayonnaise

Experience an extraordinary fusion of flavours with Worlds Pantry’s Vietnamese Pork and Mango Burger. Paired with an innovative Belgian Chocolate Mayo, this recipe redefines the classic burger.

Beer & Bacon Mac’n’Cheese

Dive into Worlds Pantry’s Beer & Bacon Mac’n’Cheese, where crispy bacon meets creamy Cheddar and beer for a comforting, flavour-filled delight.

Easy Pulled Pork

Experience the joy of making pulled pork at home with Liz Evans’ simple, yet delicious, recipe. It’s a perfect dish for any low-key gathering or family meal.

Filipino Pork Barbecue & Carrot Atchara

Chef Rex De Guzman’s Filipino flavours are perfect for cooking on the BBQ and sharing with friends and family, alongside Andy Clarke’s vibrant cocktails. Here, Rex shares two recipes showcasing sticky sweet pork and unctuous aubergine: the ultimate barbecued taste of the Philippines.

BBQ Baby Back Ribs

We tend to think of ribs as a barbecue classic, but for many outdoor cooks, the fear of turning out a plateful of tough, chewy bones is enough to make them opt instead, for the ‘safer’ sausage or burger option. Now discover just how easy ribs are.

Roasted Butternut Squash with Sausage, Apple, Apricot and Pecan Stuffing

One of our favourite vegetables on the grill is the deliciously versatile butternut squash, which is at its best, this time of year. In our featured recipe, we have combined the earthy sweetness of the squash with apple, pecan, and good quality sausage to create an easy but hearty autumnal meal.

Orange & Miso Pork Belly Skewers with Grilled Fennel and Orange Salad

Savour these juicy, marinated orange and miso pork belly skewers, perfectly charred and paired with a fresh, vibrant fennel salad.

Grilled Butterflied Lamb Leg with Kentucky Mop Sauce

This dish looks really impressive when served on a big platter or chopping board with some delicious sides with some mint and rosemary as garnish.

Crusted Lamb Shoulder with Middle Eastern Beetroot Salad

Jackie Weight’s Crusted Lamb Shoulder pairs perfectly with a vibrant Middle Eastern Beetroot Salad. Smoky beetroot, creamy feta, juicy pomegranate seeds, and homemade flatbreads create a BBQ feast that’s sure to impress!

Smoked Rack of Lamb with Pumpkin and Feta

I love the simplicity of a lightly smoked rack of lamb and having grown quite a few pumpkins found that this paired with it really well.

Slow Roast Lamb Shoulder with Mint and Mustard

Discover Roz Cooper’s succulent slow-roast lamb shoulder, uniquely marinated with mint and mustard, for an unforgettably delicious meal. Perfect for all occasions!

Mongolian Lamb Pancakes

Experience an Asian twist on lamb with Gyles Foster’s Mongolian Lamb Pancakes, marinated in a unique blend and served with hoisin sauce. Truly unique!

Herb Crusted Rack of Lamb

Nothing will impress friends more than serving barbecued rack of lamb fresh from the charcoal. This delicate cut delivers rich and tender meat, only made better when gnawed straight off the bone like a smoky lamb lollipop.

Smoked Lamb Ribs, Spiced Honey Baste

Yet another 3-2-1 ratio smoke-wrap-baste rib cook, this time using harder-to-find lamb ribs. The cooking times will be a little reduced because they are slimmer beasts than pigs. You might be looking at a one and a half hours’ smoke, an hour wrap and a 30-minute baste but as usual in BBQ, it’s done when it’s done.

Apricot, Honey and Ginger Glazed Leg of Lamb and Roasted Hasselback Potatoes

Dive into Andy Kennedy’s BBQ recipe of Apricot, Honey and Ginger glazed Leg of Lamb paired with crispy hasselback potatoes for a flavourful feast.

Lamb Chops with Rustic Wild Garlic Pesto & Anchovy Cabbage

Spring is wild garlic season, and this versatile tasty plant has so many uses. In this recipe we use the wild garlic to create a rustic pesto style sauce.

Spiced Lamb Cutlets with Roasted Red Pepper Salsa and Labneh

Aston Prideaux’s spiced lamb cutlets are marinated with aromatic spices like cumin, paprika, and cinnamon, and paired with a smoky roasted red pepper salsa and creamy labneh. Garnished with crispy dates and almonds, this dish bursts with vibrant Middle Eastern flavours.

Red Smoked Chicken Wings

Get ready for a finger-licking, smoky experience with Jess Pryles’ Red Smoked Chicken Wings recipe. Packed with the vibrant flavours of the Hardcore Carnivore Red seasoning and bathed in a unique beer-based brine, these wings are a showstopper at any BBQ feast.

Grilled Chicken & Chicory Salad with Candied Pecans

The bitter chicory, salty feta, and sweet, hot and spicy pecans provide a great mix of taste and texture and elevate good old chicken thighs to something special.

Hot Wholegrain Mustard Barbecued Chicken

The combination of mustard and honey lend themselves perfectly to a sensationally simple barbecue marinade for chicken. It’s a one-pot wonder and you don’t need to add anything else!

Chicken Tikka with Raita and Green Chutney

This is a very versatile recipe as the paste can be used for all types of meat, fish, and seafood. Leaving the ingredients to marinade overnight is essential for the flavours to really kick in.

Jerk Chicken Skewers with Garlic & Thyme Potato Wedges, Blue Cheese Slaw and Mango, Chilli and Lime Salsa

Enjoy Sanjay Aggarwal’s Jerk Chicken Skewers, paired with herby potato wedges, tangy blue cheese slaw, and vibrant mango salsa. A feast for all senses!

Venison Steak with Sloe Gin, Juniper and Thyme

This is a classic Burns Night dish, or delicious on any autumn evening when venison and roots are well in season and last year’s batch of sloe gin is ready for opening. Don’t waste the marinade – transform it into a delicious rich sloe gin butter sauce.

Smoked Venison Stew with Rosemary Dumplings

Get a taste of smoky perfection with Aston Prideaux’s Smoked Venison Stew, featuring hearty vegetables and rosemary dumplings. A BBQ delight!

Venison Kofta Kebabs

Experience a delectable spin on barbecue with our Venison Kofta Kebabs, expertly seasoned and grilled to perfection. Best with tzatziki.

Pork Baby Back Ribs

Enjoy this sweet and spicy Pork Baby Back Ribs recipe. Slow-cooked and slathered in homemade Dr Pepper BBQ Sauce, these ribs are the ultimate BBQ delight!

Chargrilled Artichoke Antipasti in Oil

Experience an Italian-inspired alfresco meal with this Chargrilled Artichoke Antipasti in Oil. Perfect with a chunk of warm focaccia.

Dark Spiced Fire-Baked Gingerbread

Enjoy a festive twist with this Dark Spiced Fire-Baked Gingerbread by Roz Cooper. Baked on the BBQ, this gingerbread blends black treacle, warming spices, and optional spiced rum for a rich, smoky treat. Perfect with cream or salted caramel sauce!

Hot Cross Buns

Try making traditional Hot Cross Buns on the BBQ! Soft, spiced dough studded with sultanas, topped with a cross, and glazed with apricot jam.

Woodfire Christmas Cake

This cake is quick to prepare and cook. TIP: You can skip the smoking; in a bowl, mix the first 4 ingredients with warmed brandy. Leave to marinate for 1 hour.

Charcoal Ice Cream

Apart from the colour and an unappealing sand-like texture, there’s very little to showcase the flavour of the charcoal. This ice cream, on the other hand, isn’t black but is packed full of the kaleidoscope of sensations you’d expect from those flaming fragrant embers.

Backyard Biscuits

In Britain, these would be known as scones. And if you want to know why Americans call these biscuits rather than scones – blame the Atlantic Ocean. Call them what you want, these flaky pillows will leave you speechless.

S’mores Brownies

Indulge in DJ BBQ’s S’mores Brownies, a delectable treat to serve 12-15. Bake in a wood-fired oven at 180°C with love and enjoy!

Grilled Mango with Coconut Ice Cream

Grilled mango with a hint of cinnamon and a refreshing coconut ice cream. A delicious and easy-to-make dessert for your next BBQ.

Lemon Drop Fizz

When your guests come over, you want to make a statement with something bright and spectacular. Nothing does that better than fizz. I love the freshness of lemon – it gives you that summer feeling whatever time of year it happens to be.

Pineapple Smash

I adore pineapple and all of its fruity charms. When something is so beautifully fragrant and sweet, I find I want to corrupt it with heat, especially in the summer!

Gin Cocktail: Rhubarb Sparkler

I want to share a simple crowd-pleaser of a cocktail that uses just two ingredients: Cava and rhubarb gin.

Blueberry Madeira Cake

A lovely cake to cook in a Morso wood-burning stove.

Beer and Pecan Chocolate Cake Brownies with Cream Cheese Frosting

The addition of beer in this recipe produces a more ‘cake’ like brownie than the traditional ‘fudgey’ variety. We used pecans but you can swap for nuts of your choice or chocolate chips.

Summer Fruit Pavlova

Baking in your BBQ – as long as you’ve got a lid – is relatively easy and a great way to use that residual heat. I usually bake indirect and put an upturned baking tin on top of my grills to prevent the base from burning. It acts as a deflector from the heat underneath.

Grilled Doughnut S’mores with Chilli Chocolate Sauce

An all-out extravaganza of caramelised sugar, s’mores are one of those desserts that have no rules. Have fun by wrapping the marshmallows up in doughnuts, then toasting them and dunking them in a wonderful spice-infused chocolate sauce.

Sozzled Apricot Bruschetta with Orange Cream

This is a showstopper, believe me. Grilled panettone topped with sozzled apricots, lavishly dolloped with orange cream and a decadent drizzle of honey. It is the most delicious dessert to serve when apricots are in season.

Grilled Avocados with Mezcal & Lime Dressing

Avocados trees grow all over California and their fruits are a big part of everyday meals. Grilling them deepens the flavour, while dousing them in a perfumed mezcal and lime dressing is divine. Next time you make guacamole, try charring the avocados on the grill before mashing them.

Spicy Pork Satay Skewers with Roast Salted Peanut Sauce

These spicy pork skewers dipped in peanut sauce are heaven on a stick. They are great for weekend get-togethers, when you want to make delicious, easy food with minimum kitchen time. You can also pop these on a barbecue grill and forgo the stovetop.

Chocolate Pots

I love to cook puddings on the BBQ and these delicious chocolate pots are a real treat. Cook them just right and they will still be gooey in the middle.

Spiced Orange Cake

If you have a BBQ with a lid, why not use the residual heat from your coals and rustle up a delicious cake? I love to bake in my Kamado Joe. My top baking tips are to cook indirect at a slightly lower temperature and cook for a little longer. This cake is eaten best on the day you make it and while it’s still warm.

Lemon Tart

When life gives you lemons – and you’ve residual heat in your BBQ – how about baking a delicious, zingy lemon tart? You can use shop-bought pastry but it’s very easy to make your own.

Rhubarb Clafoutis

I love making desserts with whatever fruit is in season and in spring, you can quite often get the early pink rhubarb, which has more delicate flavour, or the more chunkier crop a little later in the year, which has more flavour and deeper in colour.

Pear and Gingerbread Cake

It’s the weather for warm, sticky puddings and this cake hits the spot. All you need is a big jug of creamy custard to go with it. No need to cook the pears first and it’s not a cake you turn out of the pan like an upside-down cake so, once cooked, grab a spoon and dive in.

Skillet Pan Apple Crumble

If you’ve still got apples left over from the autumn, this is a hearty comfort pudding which you can serve from the BBQ straight to the table and dive in with a big spoon.

Olive & Rosemary Breadsticks

I’ve adapted my usual focaccia bread recipe for these delicious breadsticks, which are lovely and light. Ideal to snack on, dip into oils, dips or with soup.

Moroccan Spicy Chicken

Grab your passport and I’ll take you on a trip to Morocco. You can rustle up this delicious dish in your back garden and pretend you are on holiday. I cooked this on my Kadai Firebowl, using ingredients you might have in your cupboards, so no need to rush out and buy lots of ingredients.

Coq au Vin

The BBQ Magazine Recipe By: Catergory: Season: Coq au Vin is traditionally made with red wine, but it is just

Pulled Goat Shoulder

Indulge in a tenderly roasted goat shoulder, marinated with warm spices and expertly cooked by Phil Roberts, using the MEATER app. Perfect for creative cooks!

Chimichurri Lamb Chops

Succulent lamb chops with a fresh herb sauce, grilled to perfection on the BBQ.

Smoky Buffalo Roast Chicken

Phil Roberts’ Smoky Buffalo Roast Chicken delivers a spicy twist on classic roast chicken, packed with a tangy homemade sauce, smoked to perfection on a BBQ.

Summertime Chicken with Asparagus and Peas

This is a tasty chicken dish, which is a perfect for summer dining al fresco with friends. It’s a one-pan wonder and with asparagus and fresh peas in full swing, adds a lovely colour.

Woodfire Chicken Skewers

Experience the delight of woodfire chicken skewers marinated in a unique dry rub, served with homemade flatbreads for an outdoor feast.

Coronation Chicken Wings

Explore Aston Prideaux’s unique BBQ recipe for Coronation Chicken Wings, a novel blend of creamy curry mayo and sweet mango chutney. A real crowd-pleaser!

Chicken Seekh Kebabs

These juicy chicken kebabs can also be made with minced turkey. If purchasing your meat from a butcher, ask them to finely mince chicken thighs as they have the most flavour. Chicken seekh kebabs can be a bit dry, which is why I add rendered beef or lamb fat to mine.

Smoked Lime & Honey Chicken

This smoky, salty, zesty sharing feast is a great one for the BBQ on summer evenings, or for waking up dreary winter days. Serve with a big green salad and cocktails. You can add the smoked element in several ways – through the salt, limes, honey and cooking process.

Jambalaya

Hang on to summer with this warming, one-pan wonder. With flavours from South Africa, Louisiana, Spain and France, this tasty dish is a cross between a jambalaya, gumbo and paella.

Chinese Barbecued Chicken Char Siu

This one will have you licking ya fingers without a doubt. One of my all-time favourites to do on the barbecue. You want to build up a really good char on the chicken.

Miso, Wasabi & Honey Chicken Wings

A Japenese take on these barbequed chicken wings, using the Meater to check the meat cooking temperature.

Texas BBQ Smoked Chicken

Winter, spring, summer or fall, chicken is always a winner on the plate. But when the chicken legs or thighs are beautifully seasoned and oak smoked they explode with a juicy flavour that is delicious as the main event, while the leftovers (if there are any!) liven up a salad or any chicken dish.

Grilled Chicken & Cheesy Chickpeas

The inspiration for this dish comes from one of our favourite pasta dishes, cacio e pepe, which translates as cheese and pepper. The dish uses chickpeas to form the base for a salty, cheesy, chickeny stew.

Classic BBQ Chicken

The BBQ Magazine Recipe By: Catergory: Season: Chicken with a classic rub and basted in a BBQ sauce is a

Roasted Turkey Crown

Indulge in a gourmet feast with our Roasted Turkey Crown dinner recipe. Effortlessly elevate your turkey crown using the Gourmet Roast function. Deliciously crafted in 2 hours 35 minutes!

Turkey & Cranberry Meatballs with Spiced Cranberry Sauce

Experience the festive fusion with Aston Prideaux’s Turkey & Cranberry Meatballs. Grill-perfect turkey, bacon, and cranberry blend, glazed to perfection. Served with spiced cranberry sauce – a BBQ delight!

Bonfire BBQ Franks & Beans

Get ready to warm up your autumn nights with our Bonfire BBQ Franks & Beans! A hearty stew of onions, smoked frankfurters, and a medley of delectable ingredients, slow-cooked to perfection over hot coals.

Sausagemeat, Sage and Onion Stuffing

Worlds Pantry’s Sausagemeat, Sage, and Onion Stuffing! Grill-cooked perfection featuring sausagemeat, sage, and apple. A flavoursome delight for your festive table.

Spring Pulled Lamb Shoulder with Greek Rub

Pulled lamb is so versatile, we love ours piled on to flatbreads with a good dollop of tzatziki and Greek salad. But why not try it loaded into burger buns, stirred through pasta with a spicy barbacoa sauce or simply with new potatoes and a delicious green salad.

Chicken Curry

This curry was inspired by a great friend of ours, and the aroma and flavours of this dish are just too good for words. Cooked on our Kadai firepit.

Turkey Pie

A thrifty way to make the most of your Christmas budget is to familiarise yourself with Christmas leftover recipes. ‘TwixTmas Pie’ (T for turkey & T for tarragon!) is the ultimate in comfort food, uses up all the roast dinner leftovers and will feed a hungry family.

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