Summer

Dirty Steak ‘n’ Egg Muffins

Bavette cooked dirty in the coals, a crisp fried egg and a smoky chimichurri, stacked high on a toasted muffin. WAYNE SMITH of Daddy Bear Grills builds the Ultimate Brunch, his Dirty Steak n Eggs Muffins, on the Kadai.

Pork Belly Plait

A whole pork belly plait in a Szechuan pepper and garlic glaze, hung over the Kadai to cook out low and slow, turned sticky with butter and brown sugar and dunked in a soy and chilli sauce. Cooked by SIMON TAYLOR of Surrey Hills Butchers.

Cachaça Caipirinha Cocktail

A whole pineapple hung over the coals and smoked with maple wood, pureed and stirred with a big measure of Brazilian cachaça, grilled lime and plenty of ice, then lengthened with elderflower tonic. IAN JONES discovered a caipirinha in Costa Rica, when attending the 2023 World BBQ Championships.

Hot Honey Chicken

Chicken thighs charred over open fire, brushed with a hot honey glaze and piled into tacos with a charred pineapple salsa. WAYNE SMITH of Daddy Bear Grills brings the heat and the sweet on the Grill Guru.

CÔTE DE BOEUF with Asparagus and Blue Cheese Sauce

A Surrey Hills dry-aged côte de boeuf cooked over the Kadai to 50°C, with a Roquefort and mature cheddar sauce and asparagus turned in beef dripping. SIMON TAYLOR of Surrey Hills Butchers talks the science of dry aging as he cooks: how the same good moulds that ripen his beef put the blue in blue cheese, and how the yeasts in his aging fridge are cousins of the ones brewing the beer next door.

Brown Shrimp, Hake & Saffronaise Burger

A fish burger with real bite: minced hake with whole brown shrimp folded through for texture, crumbed and cooked on a wood fired plancha. Serve in a soft white roll with a saffron mayo, a drizzle of sweet chilli and crispy onions.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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. 

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.

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.

BBQ Mackerel with Sea Lettuce

Summer Recipe By: Catergory: Season: Catching mackerel and barbecuing on the beach with family, friends and a good bottle of

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!

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.

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

Summer Recipe By: Catergory: Season: If your image of eating squid is comparable to eating elastic bands, then do try

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.

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.

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.

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.

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.

Corn on the Cob

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

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.

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.

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.

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.

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.

Venison Kofta Kebabs

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

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.

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.

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!

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.

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.

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.

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.

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.

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.

Spiced Duck with Orange Sauce

Try our Spiced Duck with Orange Sauce, a tantalising mix of zesty citrus and aromatic spices. Perfect with new potatoes. By Mike Tomkins for Kamado Joe.

Charred Slaw

This slaw uses charred vegetables to create a rustic, smoky, crunchy side dish. We used the wild garlic pesto we made in the spring, but if wild garlic is out of season, you can replace it with basil or rocket.

Pork Belly Burnt Ends

Phil Yeomans presents a summer evening treat, the Pork Belly Burnt Ends, infused with the richness of a BBQ rub, smoked to perfection, and served with an apple compote. A sure hit at any party!

Steak Tagliata with Chimichurri

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.

Chapli Kebabs

These kebabs are incredibly versatile and work very well with salad, raita, and green chutney.

Pizza Di Patate

Pizza bianca just means ‘white pizza’. There are tons of versions, but the main thing is that none of them are topped with tomato sauce. These are my favourite kind of pizzas, as they really allow the rest of the ingredients to show themselves off.

Damn Fast, Awesome Pickles

Summer Recipe By: Catergory: Season: Back in the day, we served these pickles on every tray of food in the

Al Pastor Tacos with Pineapple Salsa

Al Pastor tacos are the definitive street food of Mexico City. Typically, layers of marinaded pork strips are stacked up on a vertical spit or rotisserie like a Middle Eastern shawarma.

Butterflied Stuffed Pork Tenderloins

Pork loins are pretty lean and a little bland on their own. You can rev them up with a good, punchy barbecue rub, but they lend themselves to being stuffed to pack in extra flavour.

Hawaiian Yakitori Chicken

Yakitori is Japanese skewered meat (usually chicken or pork) grilled over fire and the wood oven does an amazing job of replicating the searing heat usually associated with cooking this dish.

Sausage, Cheese and Chimichurri Skewers

Take your BBQ game up a notch with this crowd-pleasing recipe from Ben Forte. Juicy sausages are grilled to perfection, topped with melted mature cheddar, and finished with a punchy homemade chimichurri.

Pad Thai

Authentic Pad Thai with a BBQ twist! This recipe from Ben Forte at Kamado Joe uses chicken & tofu, eggs, and a sweet and sour sauce. Serve with lime wedges and chopped coriander.

Smash Burgers

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.

Charred Leek Rafts

This is a wonderful vegetarian alternative to the sausage rafts that were in my Skewered book. But equally delicious with the charred leek smothered with melty cheddar cheese and chimichurri. A truly delicious combination.

Provolone Cheese with Oregano and Chilli

Provolone cheese is great when grilled, with crispy edges and a soft oozy centre. Load it up with a zingy dressing similar to chimichurri that will cut through the richness of the cheese.

Smoky Bone Marrow Gravy

A real treat if you are cooking up a Sunday-roast style BBQ meal, or just to go with a selection of BBQ meats…

Nduja Smashburger

A cheeseburger needs to really work its way hard into my affections. This is one of the few that has made it…

Pinchos Morunos

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.

Jerk Chicken Lollipops

Spice up your BBQ with Dan Cooper’s Jerk Chicken Lollipops. Drumsticks marinated in a homemade jerk sauce, grilled to perfection – a fun, flavourful twist on traditional barbecue chicken.

Pastrami-style Brisket

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.

Soy Rosemary Flank Steak

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

BBQ côte de boeuf

Summer Recipe By: Catergory: Season: To be honest, grilled and roasted meats work with pretty much any flavoured butter but

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