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.
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.
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.
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.
Edenmoor Picanha is cooked until perfectly caramelised and served with a vibrant homemade Chimichurri. Simple, rustic and made for sharing.
Tender, slow-smoked beef cheeks are paired with buttery garlic prawns for a bold and indulgent taco filling.
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.
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
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.
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
Tom Shanklin shares his Big Dragon Burger recipe to help you through the Rugby Six Nations!
Quite possibly the best way to make burgers, influenced from the origins from America’s finest burger joints.
The longer you can marinade these steaks in the Sri Lankan rub the better for this tasty recipe!
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.
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 replaces the burger bun with a Yorkshire Pudding in this delicious burger recipe.
Think steak and fries with truffle and blue cheese but in a lettuce wrap to save washing up the cutlery.
Ben Forte fires up his Kamado Joe for this slow cook beef. The longer you marinade the meat before cooking, the better the flavour.
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.
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.
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!
Experience a light summer BBQ with Phil Yeomans’ Steak Tagliata with Chimichurri. Quality sirloin grilled to perfection, topped with parmesan, rocket, and a tangy chimichurri sauce.
These kebabs are incredibly versatile and work very well with salad, raita, and green chutney.
Steaks cook really well in a Morso wood-fired oven; they can be barbecued and will stay moist and juicy and are ideal with fresh pesto and seasonal veg.
Dashi is a light Japanese broth made from umami packed ingredients like seaweed and fermented fish, and forms the base for many classic Japanese dishes, including miso soup.
Summer calls for lighter meals and a flavourful salad, like this chicory and pear salad, makes a perfect accompaniment to grilled meat.
A classic Spanish tapas, albondigas are rich with smoked paprika and delicious washed down with a glass of Rioja in the sunshine.
Ready for a burger that’ll make you rethink every burger you’ve ever eaten? Ben Forte’s Smash Burgers are a griddle-cooked delight that will have your taste buds singing.
Embrace Championship spirit with Kamado Joe’s Roast Beef, Horseradish, Yorkshire Pudding Burrito. It’s a mouthwatering BBQ recipe perfectly paired with a Wild Beer Co Madness IPA!”
Depending on the season, you can go traditional and use flat leaf parsley. The cavolo nero adds an earthy, bitter note that pairs well with the tang of red wine vinegar and steak.
A real treat if you are cooking up a Sunday-roast style BBQ meal, or just to go with a selection of BBQ meats…
A hanger steak can sometimes be hard to get hold of – the butcher or abbatoir often keep them for their lunch! Here I pair them up with some delicious king oyster mushrooms cooked in butter and a lovely herby baste.
A cheeseburger needs to really work its way hard into my affections. This is one of the few that has made it…
Stinking Bishop, as its name suggests, is a strong, pungent cheese, but it is also very creamy and works really nicely with dry-aged beef. The cheese goes really melty and oozy.
A caveman or dirty steak – meaning it is cooked directly on the coals – is just about my favourite way to cook a steak. I went with a lovely dry-aged sirloin with creamy fat for this dish.
Bring a taste of Spain to your BBQ with Dan Cooper’s Pinchos Morunos recipe. Marinated skirt steak, seasoned with a blend of spices, grilled to perfection.
Similar in style to the hot pastrami sandwiches they serve up at the legendary Katz’s Delicatessen in New York, which some argue to be the best pastrami in the world.
This delicious soy and rosemary marinade can be used for beef roasts, beef ribs, pork loins, and short ribs. In this recipe, Diva Q opts for Flank steak
Argentinian Picanha with Chimichurri Sauce: Juicy, grilled steak with a flavourful herb sauce, perfect for a summer BBQ.
Savour the delectable taste of Dexter beef ribs by Phil Roberts using MEATER. Get ready for juicy, tender goodness, ideal for creating epic sandwiches!
This is a recipe straight from our food truck to your kitchen table. I’ve taken the tastes from my childhood in Philadelphia and added some smoky flavours to make this oh-so-gooey and moreish meal!
Slow-cooking chuck steak in the Kamado Joe produces the most tender, flavoursome beef stew. Comforting and full of big flavours, it’s perfect bowl food for colder days.
A tomahawk steak needs to be smoky in flavour, nicely charred and medium rare in the centre.
The Oklahoma Onion burger is an awesome experience. You get sweet caramelised onion plus lots of little gnarly bits that catch on the grill combined with the juicy patty for an umami hit that is insanely addictive.
Enjoy this authentic Japanese soup with the added vibrancy of beetroot eggs. Cooked on the Kamado Joe.
Phil Roberts’ Beef Tomahawk Wellington combines a juicy tomahawk steak, seared to perfection, wrapped in prosciutto, mushroom duxelles, and puff pastry.
This is the perfect Christmas starter, main and dessert all rolled into one.
Abby Allen’s Texas-style BBQ Short Ribs are slow-cooked to perfection. Marinated in a rich, smoky chipotle and bourbon sauce, these tender ribs are glazed and garnished with fresh chilli, spring onions, and ginger for a fiery finish.
