This month the Lazy Susan team have picked their favourite BBQ recipes… Okay the weather has not been great these last few weeks, but we’re hoping this blog will inspire the sun to make an appearance so we can get a few BBQ’s in before the Autumn comes along. Enjoy!
Fizzy Coca Cola BBQ Ribs
I know it sounds a little odd, but this is a very popular recipe over in the USA and trust me, once you’ve tried it, this is the only BBQ spare rib recipe you will ever need. It is sticky and sweet, the best Lazy Susan has ever tasted!
This recipe will easily serve up to 6 and for the ribs you’ll need:
- 1 (1L) x bottle of Coca-Cola (got to be full fat and not diet!)
- 1 x large onion, quartered
- 6 x cloves of garlic, peeled and crushed
- 2 x bay leaves
- 1 x tablespoon of black peppercorns
- 2 x racks baby back ribs (approx. 4 pounds)
And for the sauce you’ll need the following ingredients:
- Approx. 75g of unsalted butter
- 1 x small white onion, diced
- 2 x cloves of garlic, crushed
- 1 x cup of tomato ketchup
- 1½ x tablespoons yellow English mustard
- ¼ x cup dark brown sugar
- 1 x teaspoon Worcestershire sauce
- 1 x can of Coca-Cola (Again, not diet!)
- Salt and freshly ground black pepper to season
In a large pot, add the (1L) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone. This will take about 1 hour.
Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and the can of Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Then using a blender, puree the sauce until smooth. To be honest this sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.
Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Then they’re ready to pop on the BBQ. Make sure you turn them frequently and cook until they are charred on the outside. About 8 minutes on a hot BBQ will usually do the trick. Loosely ‘tent’ the ribs inside some alu foil and let them rest for about 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping. Trust me, they are out of this world!
Paprika Smoked BBQ Chicken
This is a another great marinade that will give your BBQ chicken a sticky smokiness that comes courtesy of the smoked paprika, sugar and balsamic vinegar. Even if you just cook the chicken in the oven, this marinade will still work really well.
For the marinade you will need the following ingredients to do 8 good size chicken breasts:
- 3 x garlic cloves, peeled and crushed
- 6 x tbsp tomato purée
- 4 x tbsp balsamic vinegar
- 4 x tbsp dark brown sugar
- 4 x tbsp Worcestershire sauce
- 1-2 x tbsp Tabasco sauce
- 2 x tbsp Dijon mustard
- 1 x tsp smoked sweet paprika
- 1 x tbsp chilli powder
- olive oil, to drizzle
In a mixing bowl, start by mixing together the marinade ingredients. Spread over the chicken and leave to marinate for at least an hour. If you can, we would always recommend you leave it to marinade overnight. Once this is done, simply scrape off any excess marinade from the chicken pieces and drizzle with a little olive oil. Place on a hot barbecue or grill and cook for about 25 minutes, turning occasionally. When browned, brush the chicken with the marinade and cook for another 10-15 minutes, turning and basting frequently, until cooked through. To test if the meat is done, insert a small knife into the thickest part of a chicken breast and the meat should no longer be pink. If you want to cook this in the oven, bake the chicken legs at 200C/Gas 6 for 30-40 minutes until cooked. Baste with the marinade 10 minutes before the end of the cooking time.
The best Lamb Kebabs we’ve ever tasted
All you need for this great lamb kebabs with cucumber and tomato raita recipe is:
- 450g x shoulder or leg of lamb, off the bone with all the fat removed
- 150ml x natural yogurt
- 1 x tsp ground coriander
- 1 x pinch ground cumin
- 1 x Pinch of black pepper
- The juice from ½ a lemon
For the cucumber and tomato raita
- 250 ml x Greek yogurt
- ½ x cucumber, deseeded and finely diced
- 4 x tomatoes or 16 cherry tomatoes, chopped
- 2 x tbsp chopped coriander or mint
- 1 x tsp ground cumin seeds
For the lamb: cut the meat into 3 centimetre chunks. Then mix together the yogurt, coriander, cumin, black pepper and lemon juice into a medium sized misxing bowl and place the lamb in the marinade. Mix well and leave to sit for at least an hour. Again, overnight is best if you have the time.
For the cucumber and tomato raita all you need to do is mix the yogurt, cucumber, tomatoes, herbs and cumin together. Season to taste and chill in the fridge until you’re ready to serve.
When you are ready to cook the lamb, take it out of the marinade and season, but do not wipe it clean. Thread the meat onto metal skewers, or use wooden satay sticks that have been soaking in water for an hour (to prevent them catching fire). Grill on a white hot BBQ for 8-10 minutes, turning them frequently and basting with the marinade every so often. Serve with the raita dip and you and your guests won’t be disappointed!
A good BBQ is simply not a BBQ without a good burger… A simple homemade gourmet steak burger just ups the ‘posh’ factor a little and will taste out of this world. This recipe will make you 8 good mouthful size 1/4Ib Burgers and all you need is the following ingredients:
- 2Ibs x the best minced steak you can get
- 8 x Bread rolls
- 1 x large onion chopped
- 1 x teaspoon salt
- Salad for garnish
In a large mixing bowl, add the minced steak, chopped onion and salt. Mix with your hands and then separate into 8 equal round portions. Shape into burgers with minimum handling so they don’t go ‘mushy’. Wrap with cling film or place in-between separate sheets of greaseproof paper and place in the fridge for at least a couple of hours or overnight. This will help your burgers keep their shape and stay firm for the barbecue.
For the best results, you really want to grill the burgers as quickly as you can on a hot barbecue in order to seal in the juices. So with a hot barbecue they will only really need around 10 to 15 minutes cooking time. Turn your burgers during cooking carefully using wide tongs or flip with a spatula. BBBQ directly over the coals but move to a cooler part of the barbecue if you start to get flames or flare ups from the juices and fat. Make sure the burgers are cooked all the way through, before serving to your guests. Insert into the bread rolls, garnish with salad and enjoy these home made burgers with your fave dressing.