Category: Recipes

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BBQ Beef Satay Skewers

Beef Satay

BBQ Beef Satay Skewers

Beef Satay
  • Prep Time2 hr
  • Cook Time10 min
  • Total Time2 hr 10 min
  • Yield2 Servings

Ingredients

Steak

  • 2 Sirloin steaks

Marinade

  • 1 garlic clove – crushed
  • 1 thumb size piece of ginger – grated
  • 1 tsp of sambal or 1/2 a red chilli
  • Zest of 1 lime
  • 1 Tbs light soy sauce
  • 1 Tbs soft brown sugar
  • 1 Tbs fish sauce

No-cook peanut sauce

  • 150g peanut butter
  • 1 Tbs soy
  • 1 Tbs honey
  • 1 tsp sambal or dried chilli flakes
  • 1 tsp grated ginger or puree
  • 1 clove garlic crushed
  • 1 tsp fish sauce
  • 150ml coconut milk
  • Juice of 1 lime

Method

For the Beef Satay

1

Marinade the two sirloins and leave for at least two hours.

2

Cut into thin strips and thread onto skewers.

3

Cook for 2mins a side or until cooked to your liking.

4

Serve with lime, chilli, chopped spring onion, coriander and the satay sauce.

For the No-cook peanut sauce

5

Mix the ingredients together until you have a smooth sauce

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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The ‘Classic Burger’

The Classic Burger

The ‘Classic Burger’

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Yield4 Servings

Ingredients

For the Classic Burger

  • 500g steak mince
  • 150g minced streaky bacon
  • 2 Tbs Worcestershire sauce
  • 2 Tbs Angus & Oink “The General” rub

Method

Preparing the Classic Burger

1

Combine the steak mince and minced bacon in a large bowl. Add the Worcestershire sauce and rub and continue to combine until the rub is evenly spread throughout the mixture.

2

Split the mixture into 4 equal parts and form the burger patties with your hands. Remember not to press the mixture together to hard.

3

Set up your BBQ for 2 zone cooking. This will give you an area of direct heat and an area of indirect heat. Place the burgers on the cooking grate directly over the coals and close the lid.

4

When the burgers have seared nicely on the bottom (a few minutes), flip them over and add the cheese to the top. Add a few slices of streaky bacon to the grill to top the burger. Close the lid again and leave the burgers to finish cooking.

5

When your burgers hit an internal temperature of 75C, move to the indirect side of the BBQ to keep warm while the bacon finishes. Toast your burger buns over the coals for a few seconds to crisp them up.

6

To build the burgers add salad leaves, sliced red onion and some Angus & Oink Pitboss BBQ sauce to finish it all off. The toppings are entirely up to you, make it your own. You can also play around with the seasonings inside the burger to find your own secret recipe.

Recipe from Barbechoo.com, you can also find James on Twitter: Barbechoo_James,
Facebook: lettherebebarbechoo and Instagram: barbechoo

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MOINKs (where moo meets oink)

Moink Balls

MOINKs (where moo meets oink)

  • Prep Time25 min
  • Cook Time45 min
  • Total Time1 hr 10 min
  • Yield4 Servings

Ingredients

For the MOINKs

  • 400g beef mince
  • 12 streaky bacon rashers
  • 1 egg
  • 1 Tbs Worcestershire sauce
  • 50g fresh breadcrumbs
  • 60ml whole milk
  • 1/2 tsp sea salt
  • 1 Tbs dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • A pinch of bbq – rub we used “The General” from Angus & Oink
  • BBQ Sauce of your choice

Method

Preparing the Moinks

1

To make the meatballs combine all the ingredients apart from the bacon and BBQ sauce, make into 12 golf-ball sized meatballs.

2

Wrap a rasher of bacon round each meatball and secure with a cocktail stick. Dust with the rub.

3

Set up the BBQ to cook indirectly at around 250°F (120°C), these can be done on a tray in the oven.

4

Put the moinks on the BBQ and cook for 45 minutes (or until internal temperature is 160°F or 70°C).

5

Brush with BBQ sauce and cook for a further 10 minutes to set the glaze.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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Barbecue Jerk Chicken

BBQ Jerk Chicken

Barbecue Jerk Chicken

  • Prep Time3 hr
  • Cook Time15 min
  • Total Time3 hr 15 min
  • Yield4 Servings

Ingredients

For the Jerk Chicken

  • 4-6 chicken breasts (you can also use thighs or drumsticks)
  • 1 tsp ground allspice
  • 1 Tbs black peppercorns (ground)
  • ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 Tbs fresh thyme leaves, chopped
  • 4 spring onions, chopped (use the white part and most of the green)
  • 1 tsp freshly grated ginger
  • 2-3 chillies depending on how hot you like it
  • 1 Tbs dark brown sugar
  • 1 tsp salt
  • 2 Tbs dark soy sauce
  • Juice of 1 lime

Method

Preparing the BBQ Jerk Chicken

1

Put all the ingredients (except chicken) in a mini chopper and finely chop.

2

Marinade your chicken in the mix for up to three hours in the fridge.

3

Set up your BBQ for direct grilling and cook the chicken over a hot grill until it reaches an internal temperature of 165°F or 74°C, turn when necessary to prevent burning.

4

Serve with Watermelon and Strawberry Salsa or some hot sauce.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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BBQ Grilled Sardines

BBQ Grilled Sardines

BBQ Grilled Sardines

  • Prep Time35 min
  • Cook Time5 min
  • Total Time40 min
  • Yield2 Servings

Ingredients

For the BBQ Grilled Sardines

  • 8 whole sardines de-scaled & gutted
  • 1 lemon
  • 1 tsp salt
  • 4 Tbs Harissa paste
  • Moroccan style Couscous
  • 400ml extra virgin olive oil
  • 2 Tbs balsamic vinegar
  • 1 Tbs Olive oil
  • Wholemeal bread (uncut loaf)
  • 1 x small Red chilli thinly sliced
  • 1 Tbs coriander leaves finely chopped
  • Mixed Salad leaves
  • 5 Tbs Greek style yoghurt

Method

Preparing the BBQ Grilled Sardines

1

Start the BBQ and setup for direct cook. About ¾ chimney of briquettes or charcoal. A gas BBQ can also be used here cooking direct over the burner.

2

In a small bowl add 2 Tbs Harissa paste and a 1 tsp of olive oil, give it a mix. Coat each side of the sardines.

3

In two small ramekins split the Greek style yoghurt and add a Tbs of harissa paste on top of each. Start preparing the couscous.

4

Using two tapas style ramekins (or whatever you have to hand), add the balsamic vinegar then add the extra virgin olive oil. Cut the wholemeal bread into chunky batons.

5

Place the sardines in a fish rack if you have one (helps to turn the fish without sticking to the grates), or place direct on the grates. Lightly grease the grates with a little oil if not using a fish rack. Sprinkle a little salt over the sardines.

6

Cook the sardines over direct heat for 2-3 minutes per side or until cooked through. Internal temperature should be 60°C/140°F.

7

Cut the lemon in half and grill direct for a few minutes until lightly charred.

8

Place the couscous on a serving platter, top with 4 sardines, add some chopped red chilli and coriander, add some salad leaves and the bread.

9

Finally place the dipping harissa/yoghurt combo and the extra virgin olive oil /balsamic vinegar dipping oil for the bread onto the platter.

10

Squeeze the grilled lemon over the sardines and enjoy!

Recipe from BBQ Stu follow him on Twitter @Graboid456

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Chimichurri Steak with a Coffee Rub

Chimichurri Steak

Chimichurri Steak with a Coffee Rub

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield2 Servings

Ingredients

For the Steak

  • 12oz Bone-in ribeye

For the Coffee Rub

  • 3 Tbs fresh, finely ground coffee
  • 1 Tbs sea salt
  • 1 Tbs freshly ground black pepper
  • 1 Tbs Dark Brown Sugar

For the Chimichurri

  • Bunch of Parsley
  • 1/2 tsp dried Oregano
  • 1/2 tsp dried Tarragon
  • 1 garlic cloves
  • 1 shallot
  • 1/2 tsp chilli flakes (you can add more if you like it hot)
  • 2 1/2 Tbs olive oil
  • Juice of 1/2 Lemon
  • 2 tsp red wine vinegar
  • salt and pepper

Method

Preparing the Chimichurri Steak

1

Place all the ingredients in a mini chopper and blitz. If it’s too thick add some water. Taste and adjust as necessary. I like mine sharp so sometimes add more lemon juice or red wine vinegar. This can be made the day before and will even keep in the fridge for up to a week. Making it in advance allows the flavours to come together.

2

Get a nice bone in Rib Eye. Last time I made this we injected it with some Quiet Man Whiskey don’t worry if you don’t have an injector it’s just as nice without.

3

Sprinkle with Coffee Rub and leave at room temperature for 20 minutes. This can be done whilst you light the BBQ. Set up the BBQ for direct heat and bring your coals to a high heat.

4

I like my steak medium rare so we usually BBQ it to an internal temperature of 140°F or 60°C medium would be 155°F or 65°C.

5

Once cooked tent with foil (not tightly wrapped) and leave for 5-10 minutes, this allows the steak to rest and makes it tenderer. Slice and serve drizzled with the Chimichurri. Serve with Bacon wrapped onion rings, portobello mushrooms or vine tomatoes all which can be cooked on the BBQ too.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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Angus & Oink Chicken Wings

Chicken Wings

Angus & Oink Chicken Wings

  • Prep Time30 min
  • Cook Time40 min
  • Total Time1 hr 10 min
  • Yield4 Servings

Ingredients

For the Chicken Wings

  • 1kg wings
  • 20g Angus and Oink “The General Rub” (you can add more to taste if you like them spicy)
  • 10g baking powder
  • 10g self raising flour
  • 1 pint buttermilk
  • Angus & Oink Rampant Angus Sauce

Method

Preparing the Chicken Wings

1

Soak the wings overnight in the buttermilk, if you can’t get buttermilk you can use 250ml milk with 1Tbs of lemon juice. I like to separate the wings at the joint but you can leave them intact if desired. After marinating take them out of the milk, drain but don’t pat dry.

2

Mix the baking powder, rub and flour together in a bowl and toss your wings. Put them on a plate and leave in the fridge to dry for 30 mins.

3

We are lucky to have a rotisserie basket but you could cook them indirect on the grill turning a few times. Cook for 40 mins.

4

Remove from bbq, and toss in sauce of choice, in this case Rampant Angus Scotch Bonnet Ketchup. Serve with blue cheese sauce and celery.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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