Top 10 BBQ recipes to try out this summer

The summer has just started, Xmas and New Year is also coming by. It’s our favorite time of the year. With these festivities around food is the number one thing which comes to our mind. It’s hard to find a person who will not try out a BBQ during the summer. It’s a food that every Aussie loves. So here I give insight to top BBQ recipes you should try out this summer. All types of recipes are given here and you can choose your favorite ones According to your taste. Here you go. So here goes our count down.

1. Top 10 BBQ recipes to try out this summer

The summer has just started, Xmas and New Year is also coming by. It's our favorite time of the year. With these festivities around food is the number one thing which comes to our mind. It's hard to find a person who will not try out a BBQ during the summer. It's a food that every Aussie loves. So here I give insight to top BBQ recipes you should try out this summer. All types of recipes are given here and you can choose your favorite ones According to your taste. Here you go. So here goes our count down.10. Sticky bbq ribs

Who doesn't like to try tut yummy bbq ribs. Our Number 20 goes out to Sticky bbq ribs. Break out the finger bowls and extra-large napkins and dig in. There's no room for decorum once these babies hit the table.

Ingredients

Sticky bbq ribs

1.5 kgamerican-style pork ribs

1/4 cupbarbecue sauce

2 tbspsoy sauce

2 tbsptomato paste

2 tbspbrown sugar

2 tbsporange juice

2 clovesgarlic, crushed

2 tspgrated ginger

1 tspsmoked paprika

1/2 tspcayenne pepper

Recipe by

Steps

Sticky bbq ribs

Cut between bones of pork into 4 rib racks.

Place ribs in a large shallow dish. In a jug, combine all remaining ingredients. Pour over ribs, turning to coat. Chill, covered, for 3 hours or overnight.

Preheat barbecue plate or gill on medium. Cook ribs, covered, for 15-20 minutes, turning occasionally, until cooked through.

http://www.foodtolove.com.au/recipes/sticky-bbq-ribs-16278

9. SUMMER CHICKEN CASSOULET

This is a summery, lighter version of cassoulet," says Sibley. "Usually a very rich dish made with confit duck or even goose, pork sausage and loads of breadcrumbs, it's a wonderful classic. But this version is for the warmer months, so I use chicken, ripe tomatoes and other seasonal vegetables, along with the traditional cannellini beans." Begin this recipe a day ahead to soak the beans.

You'll need

6baby carrots, halved lengthways4banana shallots, thickly sliced200 mlextra-virgin olive oil, or enough to cover the pan well2thyme sprigs1fresh bay leaf2garlic cloves, crushed13cm thick slice of kaiserfleisch or good smoked bacon300 gmcannellini beans, soaked overnight in cold water, drained2 litres (8 cups)chicken stock4-6fragrant truss tomatoes, stalks left on160 gm (2 cups)fresh white breadcrumbs3tarragon sprigs, leaves roughly chopped100 gmbutter, meltedTo serve:green salad Boudin blanc2boneless, skinless chicken breasts2eggwhites250 ml (1 cup)thickened cream20 gmtarragon, choppedPinchof cayenne pepper Confit chicken4thyme sprigs1fresh bay leaf6garlic cloves200 gmrock salt4chicken Marylands2 kgduck fat.

Method

For boudin blanc, refrigerate the bowl of a food processor for 10 minutes. Cut the chicken fillets into about 6-8 chunks and blend in the chilled food processor with 1 tsp salt until smooth and shiny. Add the eggwhites and continue to process until glossy. Transfer the chicken mixture from the food processor to a large bowl and stir in the cream. Add the tarragon and cayenne pepper and white pepper to taste. Check the seasoning by wrapping a teaspoonful of the mousse in plastic wrap, like a little sausage, then tying off the ends and poaching it in a saucepan of boiling water for 2-3 minutes. Unwrap and taste the boudin, and then season if necessary. Put the chicken mixture into a piping bag with a wide nozzle. Place four 30cm sheets of plastic wrap on a work surface. Pipe a thick 15cm sausage down the centre of each piece of plastic wrap and roll up tightly. Make sure there are no air bubbles. Tie off each end. Bring a saucepan of water to a simmer over medium heat. Poach or steam the boudin gently (simmer only, if poaching) for 5-6 minutes, then remove and allow to cool. Refrigerate until ready to serve

For confit chicken, using a mortar and pestle, pound the herbs, garlic and a little of the salt, then mix with the rest of the salt. Toss the chicken in the salt and leave to disgorge for 4 hours at room temperature (this will draw moisture from the flesh while also imparting the flavours from the salt). Preheat the oven to 130C. Rinse all the salt mixture off and pat dry. Melt the duck fat in a deep baking dish, add the chicken leg quarters and cover with a piece of baking paper pressed onto the surface. Cover with foil and cook for 3 hours. Allow to cool in the fat. When cool, gently remove the chicken and drain on paper towels. Cut the thighs from the legs and set aside until serving

Sweat the carrots and shallots in the extra-virgin olive oil in a frying pan over low-medium heat until they start to colour. Add the herbs, garlic, kaiserfleisch and beans, then pour the stock over. Simmer for 20-30 minutes, topping up with extra stock or water if necessary, until the beans are tender. Remove the kaiserfleisch and cut into 2cm pieces.

Increase the oven temperature to 190C. Put the chicken legs and thighs on an oven tray lined with baking paper and put in the oven while you prepare the rest of the ingredients.

Slice the boudin diagonally and char-grill or pan-fry over medium-high heat on the cut surface until nicely coloured. Check the seasoning of the beans, remembering the confit chicken will be salty. Warm the beans with the kaiserfleisch, tomatoes and boudin pieces arranged nicely in a casserole dish or copper pan. Add the chicken legs and thighs.

Mix the breadcrumbs with the tarragon and butter and season with salt and pepper. Scatter over the cassoulet and bake for 15-20 minutes or until bubbling and the crumbs are golden.

Serve in the middle of the table along with a big green salad.Note Duck fat is available at good butchers and food stores. This recipe is from New Classics ($49.95, hbk) by Philippa Sibley, published by Hardie Grant Books. It has been reproduced with minor GT style changes.

Source - http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2013/11/summer-chicken-cassoulet/

8. Bbq scallops with apple and chilli lime dressing.

Here comes another recipe you shouldn't miss out on this summer. Yummy bbq scallops with apple chili lime dressing. Below you can find a exact way to make this and by following steps you could get a yummy bbq dish. The taste will blow your mind away for sure. A must try mates.

Ingredients

Bbq scallops with apple and chilli lime dressing

18 scallops in shells

1 tbsplime juice

2 tsppalm sugar

1 long red chili, chopped finely

1 tspfinely grated lime zest

handful coriander leaves, chopped finely

2 tspfish sauce

1 pink lady apple, julienned

25 gsoftened butter

sea salt, cracked black pepper, to season

Recipe by

Steps

Bbq scallops with apple and chilli lime dressing

Preheat hotplate of barbecues over high heat. Line baking tray with paper towel. Remove scallops from shells, place on paper towel and wash shells well; rinse and dry.

To make dressing: place lime juice and palm sugar in medium bowl and stir to dissolve sugar. Add chilli, zest, coriander, fish sauce and apple. Stir to combine.

Dry tops of scallops well with paper towel. Spread tops with softened butter and season with salt and pepper to taste.

Place scallops buttered side down on hot grill. Cook 1 1/2 mins, turn and cook for future 1 1/2 mins. Remove from grill and return to shells. Top with some apple and a drizzle of chilli lime dressing. Serve.

http://www.foodtolove.com.au/recipes/bbq-scallops-with-apple-and-chilli-lime-dressing-8461

7.

Bbq chicken with chorizo and bean salad

At number 7 we bring you another Australian classic dish you got to try out this summer. Perfectly bbq chicken with yummy chorizo and bean salad. It would bring a heavenly taste that will keep you asking for more.

Ingredients

Marinade

2 tspfinely grated lemon zest

handful oregano leaves

2 tspolive oil

sea salt and cracked black pepper

Bbq chicken with chorizo and bean salad

1.6 kgwhole chicken

Chorizo and bean salad

2 chorizo sausages, sliced

400 gtin cannellini beans, drained and rinsed

400 gtin butter beans, drained and rinsed

100 gbaby rocket leaves

2 spring onions

1 1/2 table lemon juice

2 tbspextra virgin olive oil

Recipe by

Steps

Bbq chicken with chorizo and bean salad

Preheat barbecue over medium-low heat

Butterfly chicken Remove backbone by cutting down either side or bird with sharp knife or kitchen scissors. Turn over and press down on breast bone to flatten

Make marinade combine zest, oregano and 2 tsp olive oil in small bowl. Season with salt and pepper. Rub marinade over both sides of chicken (see "tip")

Cook chicken skin - side down in grill side of barbecue for 20mins. Turn and cook for further 20mins until cooked through.

Make salad meanwhile, cook chorizo for 2mins on either side until crisp. Add to bowl with beans, rocket, spring onions, lemons juice and extra virgin olive oil. Toss well to combine. Season to taste.

Serve Cut chicken into 4 pieces and serve with chorizo, bean salad and a glass of white wine, if desided.

Tips

To get even more flavor from the marinade, rub over the chicken, cover and refrigerate for an hour or two before cooking.

Equipment Sharp knife or kitchen scissors; grater; colander; barbecue with id; small bowl; tongs; large mixing bowl

6. Char siu (BBQ pork)

Another recipe to try out this Xmas season. Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender.

ingredients

700g rindless pork belly

For the marinade

4 fat garlic cloves, finely chopped

thumb-sized piece ginger, peeled and finely chopped

4 tbsp tomato ketchup

4 tbsp hoisin sauce

4 tbsp golden caster sugar

2 tbsp dark soy sauce

2 tbsp rice vinegar

2 tbsp sunflower oil

To serve

Pickled carrot & mooli (see 'Goes well with')

4-5 spring onion, thinly sliced on the diagonal

6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)

Compare prices

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Method

Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.

Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.

Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork – it will fall apart as you cut into it – then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.

5. Grilled Baby Back Ribs with Spicy Peanut Shake

Here comes the number 5. Grilled back ribs. Marinating, it's said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you're about to put over the coals. There's only one problem with this comforting culinary scenario: It's mostly not true. These ribs are grilled naked, save for some salt and pepper. Afterward, they are cut into individual ribs and tossed with hoisin sauce, soy sauce, orange juice and ginger and sprinkled with a spicy peanut shake. You get the ease of last-minute preparation and brighter, clearer, more direct flavors and you can show off a bit for your guest as you mix and toss at the last minute. So this is a must tryout recipe this summer.

INGREDIENTS

⅔ cup dry-roasted peanuts, finely chopped

1 tablespoon roasted sesame oil

1 ½ teaspoons chile powder

¼ cup thinly sliced scallions

2 racks of baby back ribs, about 2 1/4 pounds each

Salt and pepper to taste

⅓ cup hoisin sauce

¼ cup soy sauce

¼ cup orange juice (freshly squeezed is best)

2 tablespoons minced ginger

Kosher salt and freshly cracked black pepper to taste

PREPARATION

Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside.

Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.)

Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.

While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers.

Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.

http://cooking.nytimes.com/recipes/1014985-grilled-baby-back-ribs-with-spicy-peanut-shake

4. Bbq blue swimmer crabs with champagne and chervil sauce

It would be and incomplete list without a bbq crab recipe. Here we bring what we thinks as the top crab recipe u should try this summer. Crunchy taste the crab give u will take u too heaven for sure. So don't forget to try this out.

Ingredients

8 400 gram blue swimmer crabs

crusty bread, to serve

Champagne and chervil sauce

1 1/4 cupschampagne or sparkling wine

3 tspanise liqueur

1 eschalot (french shallot), chopped

4 strips lemon zest

1 bunchchervil, stalks and leaves separated

40 gcold butter, cubed

sea salt and cracked black pepper

Steps

Bbq blue swimmer crabs with champagne and chervil sauce

Preheat barbecue over high . Once well heated, reduce flame to medium-low. Place crabs shell-side down over grill part of barbecue. Close lid and cook for 10 minutes. Turn crabs over, replace lid and continue to cook 5 minutes, or until crabs have completely changed colour and meat is cooked. Remove from heat and allow to rest.

Meanwhile, in a saucepan on the hottest part of the barbecue, combine Champagne or sparking wine, liqueur, eschalot, lemon zest and chervil stalks in saucepan on hottest part of barbecue (some barbecues have a burner on side - if so, use that). Bring to boil and bubble rapidly 8-10 minutes or until reduced by half.

Strain through sieve to remove eschalot, lemon zest and chervil stalks. Discard them. Return liquid to saucepan and return to heat. Add a couple of cubes of butter at a time, whisking continually, and only adding more cubes once the last have melted. Season with salt and pepper, to taste.

Serve on chopping board, halve crabs with knife and remove dead man's fingers (gills or spongy bits under the shell). Transfer crab halves to large bowl or platter. Drizzle with sauce, making sure it gets into shells and flavours the meat. Garnish with chervil leaves. Serve with crusty bread.

3. BBQ spiced lamb and apricot kebabs

Influenced by the North African tradition of serving meat with fruit, these spicy kebabs are delidous served simply with buttery couscous and a green salad. Toasting the cumin and coriander seeds is not essential but it does really 'wake up' the flavors, so I would recommend it.

INGREDIENTS

800g boneless lamb leg steaks,diced into 3-4cm cubes

6 fresh apricots

Olive oil,for drizzling

Sea salt flakes,for sprinkling

Handful of chopped coriander

For the spice paste

1tbsp each cumin and coriander seeds

2 tbsp paprika

1-2 tsp dried chilli flakes

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp soft light brown sugar

2 cloves garlic,crushed

Finely grated zest and juice of 1 lemon

3 tbsp olive oil

Sea salt and freshly ground black pepper

METHOD

First make the spice paste. Heat a small,dry frying pan,toast the cumin and coriander seeds together for a minute or so, then grind roughly using a pestle and mortar. Add everything else to the ground seeds, seasoning with salt and black pepper as you go,and mix to a paste.

Add the spice paste to the lamb and mix it thoroughly through the meat.

Cover and leave in the fridge for a couple of hours, or overnight if possible.

When you are ready to cook,cut the apricots in half and remove the stones.

Thread the lamb on to skewers, dividing it evenly and adding 2 apricot halves to each skewer amongst the meat, then drizzle over a little oil.

Cook over a hot barbecue for about 7-8 minutes,turning occasionally,by which time the lamb should be lovely and crisp on the outside and just pink in the middle.

Arrange on a serving plate, sprinkle with a few sea salt flakes and scatter of coriander.

2. New Orleans BBQ Shrimp

At number 2, I bring you my personnel favorite New Orleans BBQ shrimps it's a American classic and it's getting popular in Southern Hemisphere as well. So this Summer rember to try this out guyz.

Ingredients

3 pounds large Gulf shrimp, in their shells

2 tablespoons Creole seasoning, recipe follows

Cracked black pepper

2 tablespoons olive oil

1/4 cup chopped onions

2 tablespoons minced garlic

3 bay leaves

3 lemons, peeled and sectioned

2 cups water

1/2 cup Worcestershire sauce

1/4 cup dry white wine

1/4 teaspoon salt

2 cups heavy cream

2 tablespoons butter

Traditional southern Biscuits, recipe follows

1 tablespoon chopped chives

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.

http://www.foodnetwork.com/recipes/emeril-lagasse/new-orleans-bbq-shrimp-recipe.html?oc=linkback

1. Chilli and honey barbecued steak with coleslaw

Here we come to our number 1 recipe. The dish that would be made on every Aussi doorstep barbecued steak who can ask for more. Here is a perfect steak recipe u should try out this summer. Marinate your steak in this beautiful sweet and spicy honey and chilli glaze and grill to perfection. Serve with a creamy homemade coleslaw to create a brilliant restaurant-worthy dish for your family and friends. Enjoy the summer with your barbecue's guys.

Ingredients

Coleslaw

1 tbspwhite wine vinegar

2 tbspmayonnaise

2 cupsfinely shredded white cabbage

1 cupfinely shredded red cabbage

1 medium carrot, grated coarsely

3 green onions, sliced thinly

Chilli and honey barbecued steak with coleslaw

2 tbspbarbecue sauce

1 tbspworcestershire sauce

1 tbsphoney

1 fresh long red chilli, chopped finely

1 clovegarlic, crushed

4 200g new york cut steaks

Recipe by

Steps

Chilli and honey barbecued steak with coleslaw

Combine barbecue sauce, worcestershire sauce, honey, chilli and garlic in a large bowl. Add the beef; coat in honey mixture.

Cook beef on heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.

Meanwhile, make coleslaw: whisk together vinegar and mayonnaise in a large bowl. Add red and white cabbage, carrot and green onions; toss gently. Serve steaks with coleslaw.

2.

The url

3.

http://raynsfavourites.blogspot.com/2015/12/top10-bbq-recipes-to-try-out-this.html