Add Flavour to any BBQ

The season of the barbecue is upon us, and while grilling chicken, sausages and burgers may seem simple, preparing a marinade and serving creative side dishes can elevate your backyard barbecue into a banquet. Many outdoor cooks prefer the flavour of a charcoal BBQ, while others swear by the simplicity of gas. They both have their pros and their cons, so for ease and big gatherings, go gas. For smaller parties, and if you have the time to wait for the flames to go down, get the charcoal BBQ out. And if you’re a real pro, you’ll have a smoker anyway! If you are unsure about which barbecue you want, read our handy buying guide. Once you’re ready to cook, try these great grill ideas and be a BBQ hero!

Mama’s Marinade

This works a treat on any meat and comes directly from a line of fabulous Brazilian cooks. Think churrasco… It’s quite a dry marinade, so don’t add too much vinegar. You’ll get the ratios exactly the way you want it as you keep making it.

  • Garlic

  • Chilli flakes

  • Lemon juice

  • Apple cider vinegar

  • Parsley

  • Basil

  • Dijon mustard

  • Salt & pepper

Mix all the ingredients in a bowl. Add the meat, cover and leave for an hour or two, preferably overnight, in the fridge before grilling as normal.

Marinated Vegetables

Great both as an accompaniment to your meat or as the main part of your meal, these grilled vegetables are flavourful and full of nutrition.

  • 2 onions, 2 red peppers, 2 green peppers: quartered and hollowed

  • 4 sweet red peppers: halved and hollowed

  • 1 sweet potato, cubed

  • 6 cloves garlic, crushed

  • Sprigs fresh rosemary & thyme

  • Olive oil

  • Salt & pepper

Mix all the ingredients well in a bowl or tray, cover and leave for 2-4 hours before grilling. You want the skins nicely charred, and the flesh soft and succulent on all your grilled vegetables.

 

Now, even if you don’t like aubergine, try this. It’ll convert you.

  • 3 aubergines, thinly sliced vertically 

  • 6 cloves garlic, crushed

  • Sprigs fresh rosemary & thyme

  • Olive oil

  • Salt & pepper

Layer the sliced aubergine in a tray and add some garlic, herbs, seasoning and oil to each layer. Cover and leave for 2-4 hours. Grill all the vegetables as you would the meat and enjoy.

 

 

And now for the beetroot, a deliciously sweet accompaniment to peppery Cumberland sausages or peri-peri chicken.

  • Bunch of beets, cleaned & sliced widthways

  • Olive oil

  • Salt & pepper

Layer the sliced beets, drizzle with oil and season with salt & pepper. Cover and leave for 2-4 hours then grill as normal.

Chipolata Starters

A great way to have enjoy a starter before the main course. As chipolatas are thin, they are ready before the rest of your grilled meats. Here’s a top tip: wrap a chipolata in slice of your aubergine, delicious.

Always cook more than you think you’ll need, especially if it’s a party.

Inspiration for your home