summer barbecue

Tom Walton's Middle Eastern grilled chicken is perfect for any ultimate weekend feast.

Ras el hanout, yoghurt and lime grilled chicken

1.6kg Lilydale Free Range Whole Chicken

(280 grams) thick Greek-style yoghurt

lemon

tbs extra virgin olive oil

Lime wedges, to serve

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The humble chicken thigh is chargrilled and slathered in a creamy, rich satay sauce.

Almond butter chicken satay with Asian slaw

tbs coconut oil

lemongrass

garlic cloves, finely grated

ginger,

red onion, finely chopped

tsp dried chilli flakes

tsp coconut sugar

tamarind paste

tbs tamari

almond butter

limes

Chinese cabbage (wombok), finely shredded

red cabbage,

kale leaves,

(35 grams) sesame seeds, toasted

tsp sesame oil

(800 grams) chicken thigh fillets, cut in half

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Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!

Butterflied chicken with chargrilled lemon

chicken

lemons, halved

Extra virgin olive oil,

Flat-leaf parsley and oregano leaves,

(165 grams) each sea salt flakes and caster sugar

tsp each coriander seeds, cumin seeds

onion and carrot, chopped

garlic cloves, bruised

bay leaves

thyme

baby spinach leaves

tbs tahini

extra virgin olive oil

Taking inspiration from the Rio Olympics, try this super healthy brown rice, lentil and lamb dish. It's the right combination for an easy to make, healthy meal.

Brown rice mujadarra with lamb cutlets

milliliters extra virgin olive oil,

red onions, sliced

garlic cloves, chopped

cinnamon quill

(200 grams) brown rice

can lentils, rinsed, drained

coriander, leaves

chopped,

French-trimmed lamb cutlets

Quartered cukes, chopped roasted almonds, yoghurt and lemon wedges, to serve

When you're looking for light, effortless but impressive, you can't go passed this grilled calamari.

Grilled calamari with grape and currant dressing

squid, tentacles attached, cleaned

each green and red seedless grapes, halved crossways

eschalots, finely chopped

(100 grams) baby capers, rinsed, drained

(50 grams) currants

(60 milliliters) apple cider vinegar

(125 milliliters) extra virgin olive oil

Baby chives and baby parsley, chopped, to serve

The barbecue isn't just for meat and this salad of chargrilled haloumi and peaches is tasty proof.

Grilled haloumi, peach, ham and mint salad

yellow peaches, halved, stones removed

haloumi,

baby cos lettuce, quartered lengthways

(80 grams) green olives, sliced into cheeks

mint, leaves picked

(50 grams) flaked almonds, roasted

tbs white wine vinegar

tbs white soy sauce (from Asian supermarkets) or light soy sauce

(80 milliliters) extra virgin olive oil

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Nothing seems more fitting for an Aussie summer than lamb on a barbecue.

Lemon, rosemary and anchovy marinated lamb

flat-leaf parsley, leaves

rosemary, leaves picked

garlic

(250 milliliters) extra virgin olive oil

leg of lamb, boned and butterflied (ask your butcher to do this)

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"Don't waste time threading small pieces of meat onto skewers, this steak version's super quick and easy to make," says Warren Mendes.

Satay steak skewers

(80 milliliters) apple cider vinegar

rump steaks

garlic cloves, crushed

tbs honey

(60 milliliters) extra virgin olive oil

(140 grams) crunchy peanut butter

11/2 tbs each Sriracha and kecap manis (Indonesian sweet soy sauce)

lime

tsp fish sauce

Micro coriander, to serve

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This is a very flavorful rub and seasoning mix that is very versatile. Its base is chili powder and cumin with three different peppers. The taste is somewhat southwestern.

All Our Way Rub and Seasoning

Tablespoons chili powder

cumin

Tablespoons smoked paprika

black pepper

Tablespoons coriander

cayenne pepper

chipotle powder

garlic powder

red pepper

Tablespoons salt

Tablespoons oregano

Combine all the ingredients in a bowl and mix well with a whisk. Place in a large shaker container and store at room temperature.

Pork belly burnt ends are one of my favorite recipes for grill season. Thick, juicy pork belly grilled low and slow, first in a savory dry rub and then in a rich BBQ sauce, for a heavenly, smokey flavor you won&#039;t be able to get enough of.

Pork Belly Burnt Ends on the Grill

chili powder

brown sugar (see Notes)

smoked paprika

onion powder

salt

BBQ sauce of choice

butter

pork belly (non-salted, skin removed)

olive oil (or other neutral oil)

Set up charcoal grill for low, indirect heat, between 225° Fahrenheit to 250° Fahrenheit.

Add all ingredients for dry rub to small bowl. Mix thoroughly and set aside.

Place pork belly on cutting board. Using sharp knife, cut pork belly into roughly 1.5-inch cubes.

Transfer pork belly cubes to large bowl.  Add olive oil and toss or stir to coat cubes thoroughly. Add dry rub and toss or stir again.

Transfer seasoned pork belly cubes to grill, placing directly on bare wire rack over indirect heat. Grill approximately 2 ½ hours, until meat is dark red.

Remove meat from grill and place in disposable aluminum pan. Add ingredients for BBQ glaze to pan and stir all ingredients until cubes are thoroughly coated.

Cover pan with aluminum foil and place pan on wire rack in grill. Grill additional 2 hours, or until pork belly reaches internal temperature of 200° Fahrenheit. Remove from grill and serve immediately with desired sides.

These beef back ribs are insanely juicy and flavorful! Baked in the oven until fall-off-the-bone tender, this foolproof recipe yields perfectly cooked ribs every time. Finish these oven baked beef back ribs with a slathering of your favorite barbecue sauce and enjoy!

Beef Back Ribs in the Oven

beef back ribs

barbecue sauce (see Notes)

Preheat oven to 275° Fahrenheit. Line baking sheet with aluminum foil and set aside.

Mix all dry rub ingredients together in small bowl, then sprinkle evenly over ribs.

Place ribs on foil-lined baking sheet, bone-side up. Cover with another sheet of foil and wrap edges of foil sheets tightly around ribs. Place baking sheet in oven and bake ribs bone-side up for 4 hours.

Remove ribs from oven. Unwrap and discard aluminum foil, drain fat, then return ribs to baking sheet with bone side facing down. Brush with barbecue sauce.

Set oven to high broil and broil ribs for 3-5 minutes or until crispy and caramelized. Remove from oven carefully and serve warm.

This Fresh Corn, Sugar Snap Pea, and Tomato Salad recipe is a great side dish for grilled fish or meats. People go crazy for it because the mix of ingredients is unusual.

Fresh Corn, Sugar Snap Pea, and Tomato Salad

corn,

sugar snap peas, trimmed and julienned

mixed cherry and grape tomatoes, halved

cilantro

mint

red wine vinegar

olive oil

sugar

basil

Kosher salt

pepper

These beef ribs are perfectly tender, smoky, and insanely delicious! They&#39;re rubbed in a flavorful marinade then finished off with your favorite barbecue sauce. These easy beef ribs are cooked low and slow on either a charcoal or gas grill to fall-off-the-bone perfection!

Beef Ribs

beef ribs

barbecue sauce

Mix all rub/marinade ingredients together in bowl, then pour over beef ribs and evenly coat. Cover ribs. Place in fridge to marinate for 1-2 hours.

Preheat grill to 250° Fahrenheit. Place ribs on grill over indirect heat.

Cover and cook for about 1 ½ hours, flipping every 20 minutes. Brush with barbecue sauce in last 10-20 minutes of cooking. Serve warm.

This is based on a recipe from an old Italian friend who always added this to her antipasto spread during zucchini season.

Fried zucchini, mint and chilli salad with taramasalata and bottarga

zucchini (use white, green

juice of ½ lemon

salt flakes and freshly groundblack pepper

mint leaves, torn

parsley leaves,roughly chopped

tsp dried chili flakes

white taramasalata

pistachio kernels, chopped

¼ lobe of bottarga*

Halve zucchinis lengthways, then cut into 1cm-thick slices.

Combine the 60ml oil and lemon juice and set aside.

Preheat 4cm of oil in a large frying pan or deep pot over high heat for about 4 minutes. Cook the zucchini in four batches for 4–5 minutes until golden, then drain on kitchen paper, seasoning with the salt flakes and pepper as they come out of the oil.

Once the zucchini has cooled a little, add to a bowl with the mint, parsley and chilli. Toss to combine.

Spread the taramasalata onto a platter and drop the zucchini on top. Pour over the lemon dressing, sprinkle over the pistachios, then finely grate the bottarga over the top.

Baked in the oven until fall-off-the-bone tender, this foolproof recipe yields perfectly cooked ribs every time.

BBQ sauce (see Notes)

Preheat oven to 275° Fahrenheit. Line baking sheet with sheet of aluminum foil and set aside. Place 4 pounds beef back ribs on cutting board.

Add 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper to small mixing bowl. Mix until ingredients are well blended, then cover ribs with dry rub on all sides.

Place seasoned ribs on foil-lined baking sheet, bone-side up. Cover ribs with second sheet of foil and wrap edges of foil sheets tightly to seal foil around ribs. Note: see video below if unsure how to cover ribs.

Place baking sheet in oven and bake ribs bone-side up for 4 hours.

After 4 hours, remove ribs from oven. Unwrap ribs and discard aluminum foil. Drain any remaining fat from baking sheet, then return ribs to baking sheet with bone side facing down.

Brush ½ cup BBQ sauce on ribs, coating ribs thoroughly on all sides.

Set broiler to High. Place baking sheet approximately 6 inches below broiler and broil 3 to 5 minutes, or until skin of ribs is crispy and caramelized.

Carefully remove baking sheet from oven. Divide ribs into preferred portions and serve warm with desired sides.

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Oven-Roasted Beef Back Ribs

Ruby grapefruit gives this non-alcoholic cocktail its sunset hue and its bite.

RecipeTin Eats’ grapefruit and rosemary spritzer

grapefruit juice (2 large grapefuit)

milliliters rosemary simple syrup (see recipe)

water

grapefruit slices and rosemary to garnish (optional)

To make the rosemary simple syrup, bring the water, sugar and rosemary to a simmer in a small saucepan over medium heat. Simmer for 1 minute then remove from heat and allow to cool for at least 30 minutes. Strain.

Add the ice to a large jug. Pour in the grapefruit juice, cooled syrup and sparkling water. Mix using a chopstick or the handle of a wooden spoon.

Top 21 summer barbecue recipes from across the web

The most viewed summer barbecue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ras el hanout, yoghurt and lime gri...

Almond butter chicken satay with As...

Butterflied chicken with chargrille...

Brown rice mujadarra with lamb cutl...

Grilled calamari with grape and cur...

Grilled haloumi, peach, ham and min...

Lemon, rosemary and anchovy marinat...

Satay steak skewers

All Our Way Rub and Seasoning

Pork Belly Burnt Ends on the Grill

Beef Back Ribs in the Oven

Fresh Corn, Sugar Snap Pea, and Tom...

Fresh Corn, Sugar Snap Pea, and Tom...

Beef Ribs

Fried zucchini, mint and chilli sal...

Beef Back Ribs in the Oven

RecipeTin Eats’ grapefruit and rose...

Darren Robertson's barbecued prawns...

Maggie Beer's dried apricot pavlova...

Mexican cannellini bean salad with ...

Adam Liaw shares the secret to perf...

Top 21 summer barbecue recipes from across the web

The most viewed summer barbecue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ras el hanout, yoghurt and lime gri...

Almond butter chicken satay with As...

Butterflied chicken with chargrille...

Brown rice mujadarra with lamb cutl...

Grilled calamari with grape and cur...

Grilled haloumi, peach, ham and min...

Lemon, rosemary and anchovy marinat...

Satay steak skewers

All Our Way Rub and Seasoning

Pork Belly Burnt Ends on the Grill

Beef Back Ribs in the Oven

Fresh Corn, Sugar Snap Pea, and Tom...

Fresh Corn, Sugar Snap Pea, and Tom...

Beef Ribs

Fried zucchini, mint and chilli sal...

Beef Back Ribs in the Oven

RecipeTin Eats’ grapefruit and rose...

Darren Robertson's barbecued prawns...

Maggie Beer's dried apricot pavlova...

Mexican cannellini bean salad with ...

Adam Liaw shares the secret to perf...

The most viewed summer barbecue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine