Quick and easy BBQ recipes from the worlds leading BBQ destinations – BBQ Chicken, BBQ Sauce, Roasted Beef, grilled prawns & salads to impress your friends.
These BBQ recipes are personal adaptations of local favorites discovered throughout my travels. Where necessary, some ingredients have been modified to allow greater accessibility in a wider range of countries – without compromising flavor.
I hope you’ll find these BBQ recipes and many more in my books easy to follow and simple to execute every time.
Prawns with Tequila Mayonnaise
BBQ recipes: Grilled Prawns
Prep: 30 minutes (mostly peeling the prawns)
Cook: 3 minutes
24 raw medium king prawns
250g (1 cup) whole-egg mayonnaise
Peel the prawns & our over 2 tablespoons of the tequila and toss about a bit. Set aside.
Using a fork, gradually whisk the remaining tequila (about a shot glass worth) into the mayonnaise, making sure it is well combined, then transfer to a serving dish.
Preheat your barbecue flat plate to high. Place the prawns on the barbecue – being a bit careful as the tequila could ignite – and cook for about 3 minutes, turning once during cooking, until cooked through. Serve immediately accompanied by the mayo for dipping
See book for tips on peeling prawns made easy.
BBQ recipes: Tabouli Salad
PREP: 45 minutes
80g (½ cup) tabouli (crushed wheat)
4 tomatoes, finely chopped
2 bunches (about 220g) curly parsley, leaves only, finely chopped
1 bunch of spring onions, finely chopped
160ml (2/3 cup) good quality olive oil
80ml (1/3 cup) lemon juice
Salt and freshly ground black pepper
Traditionally a very fine cracked wheat is used for this dish which does not need to be soaked beforehand as the juice from the tomatoes and the oil and lemon juice plump up the grains while it sits for hours in the fridge.
However, coarser cracked wheat seems to be more readily available, so in this recipe the grains are soaked.
Put the tabouli in a serving dish and cover with water. Leave for about 40 minutes (while you prepare everything else) or until the grains have plumped up. Drain well and put into a large bowl. Put the tomatoes on top (without stirring), then the parsley and spring onions. Drizzle over the oil and lemon juice and season well with salt and black pepper, again do not stir. Put into the fridge for at least 2 hours to allow the flavours to mingle and the grains to soak up the juice.
Remove from the fridge 20 minutes before serving. Just before serving, mix everything together well and transfer to a serving dish.
Red Wine & Herb Roasted Beef
BBQ recipes: Roasted Beef
PREP: 15 minutes, plus at least 4 hours marinating time
COOK: (about) 55 minutes
SERVES: 8 (see box for other quantities)
250ml (1 cup) decent red wine
1 rosemary sprig, leaves only
1 tablespoon olive oil
Sea salt and black pepper
2 garlic cloves, thinly sliced
1.5kg piece eye fillet, tied (ask your butcher to do this)
8 large field mushrooms
Combine the red wine, rosemary and olive oil and season with black pepper (not salt at this point). Count your slices of garlic, then using the point of a sharp knife, make the same number of small, deep slits all over the beef. Push a garlic slice into each one. If you have a ziplock bag, put the beef into it and pour in the marinade. Seal the bag, then turn the meat several times to evenly coat it. Put into a bowl and leave to marinate in the fridge for at least 4 hours. If you don’t have a ziplock bag, put the beef in a dish, pour over the marinade, turn a few times then refrigerate. Either way, turn the beef every 30 minutes to ensure it is evenly coated. Remove from the fridge 20-30 minutes before cooking to allow it to return to room temperature. Remove the beef from the marinade and pat dry, reserve the marinade.
Ideally you want indirect heat for cooking the beef so it doesn’t just blacken on the outside. If using a gas barbie, heat all the burners to medium then sit the beef in the middle, or where you are able to turn off the heat below. Turn off the heat below the beef, leaving the other burners on. Close the hood and cook for about 50 minutes for juicy and rare meat, for another 10 minutes for medium or until it is cooked to your liking. Turn the meat and baste with the reserved marinade every 10 minutes, to prevent it burning on the outside. The exact cooking time will depend on the thickness of your beef and your barbecue. Remember the beef will continue to cook while it is resting.
If using a charcoal barbecue (you must have a hood), heat the coals for about 45 minutes then put a baking tray on top of the coals, but underneath the grill rack. Cook as above.
Brush the mushrooms with olive oil and season well with salt and black pepper. Set aside.
Once the beef is cooked, remove from the barbecue, season with sea salt and rest covered with foil for about 10 minutes. While it is resting cook the mushrooms for about 5 minutes turning once, until soft.
Serve the beef in thick slices accompanied by the chargrilled mushrooms.
Barbecue Chicken (Beer-Can Chicken)
If you’re looking for a recipe to impress your friends, look no further than Beer-Can Chicken. Besides the obvious comical value, it also serves a purpose of keeping the chicken moist & flavoursome barbecue throughout the cooking period.
BBQ recipe: Barbecue Chicken
Prep: 5 minutes
Cook: about 1 hour 10 minutes
1 tablespoon oil
1 can of beer
MUST Be Cooked under a hooded or kettle barbecue
Beer-Can Chicken is relatively unknown in Australia, but it’s an institution throughout the US. Beer-Can Chicken is achieved by indirectly roasting the chicken as you normally would, with the beer can as a roast holder.
We can all appreciate the versatility of cans – they hold beer, they don’t break, they chill quickly and now they help roast chicken.
Beer-Can Chicken is a spectacular sight to see. To open the hood of your BBQ and to see a chicken standing up, mounted on a beer can is something you can’t take seriously and don’t forget in a hurry.
Besides its comical value, when you think about the concept it makes a lot of sense: usually, to keep meat moist while roasting you need to add a tin of water. Well beer works the same way, only with the added benefit of flavour.
The important thing to remember is to always open the can first (as a reminder, use some of the beer beforehand as a marinade) and use an aluminium 1 piece can, without welds or joints – as most Aussie cans are.
Once you have tried this and mastered the set-up and avoided the chicken falling over mid roast, you’ll be hooked and never go back to standard chicken roasting again.