Give your BBQ menu the X-factor with these three easy recipes!
1) How to BBQ Korean-style:
– Marinate meat (we chose beef steak and pork shoulder) overnight in either store-bought or homemade Korean marinade (we made ours with bulgogi and ginger, spring onion, chili, garlic, salt, pepper, and a bit of oil).
– Take the meat out one hour before you cook it to get it down to room temperature.
– Place the meat on the barbecue, taking care not to overcrowd as this can affect cooking time.
– Turn the meat halfway through cooking time, glazing the steak to add more flavour (our glaze recipe included soy sauce, brown sugar, rice vinegar, mirin, sesame oil and pepper flakes).
– Serve with Korean-inspired side dishes such as sweetcorn, kimchi and spring onions.
2) How to do Japanese robata grilling on the BBQ:
– Load thin strips of chicken breast and vegetables onto bamboo sticks, then place on the grill.
– Turn regularly to ensure the chicken is cooked through thoroughly.
– Use a light marinade and glaze, such as teriyaki (soy sauce, sake, mirin, sugar).
– Brush more glaze onto the meat as it cooks to build up more flavour.
– Serve straight from the BBQ and enjoy it while it’s hot!
3) How to BBQ aubergine to make baba ganoush dip:
– Pierce the aubergines.
– Place each aubergine on the barbecue and cook for around 20 minutes, until the skin has blackened and is starting to crack.
– Scoop out the flesh and drain the excess water in a sieve.
– Transfer to a mixing bowl and add tahini paste, lemon juice, minced garlic, parsley, salt and a glug of olive oil.
– Mash the ingredients together with a fork (or a food processor if you like).
– Drizzle with more olive oil and garnish with parsley or coriander.
– Serve with warm flatbread, crackers or vegetable sticks.
Let us know how these go down with your guests in the comments below, and send us your recipe ideas!
Want BBQ advice? Check out our guides on the Which? website: