3 Brilliant BBQ Recipes

3 BBQ Recipes

3 BBQ Recipes, coming right at you. All cooked for my Amy’s 8th birthday party. What a lucky girl to get these feasts for her birthday. All were amazing, although perhaps a little too much garlic on the lobster – but I rectified that in the recipe below. Great friends, great family, great kids, great fun, great food, a great day all round. Happy Birthday Amy – hope you had fun sweetie. Now to the food.

So here comes #1 recipe of 3 BBQ Recipes and this is an absolute cracker – this is BBQ lobster with spicy salami and garlic. I only used one lobster as a sharing plate, but of course buy more lobster and x the ingredients below per beast. Take your lobster and lay it on a cutting board. Take a long sharp knife and stick the point where you see a line on the head of the lobster – stab it down and then cut back along the line. This should literally cut the lobster in half. So to the recipe;

• 1x lobster prepared as above;
• 2″ knob of spicy salami (or equivalent) cut in to cubes;
• 2″ knob of salted butter;
• 1x heaped teaspoon of finely chopped garlic; and
• Sea salt and cracked black pepper.

1. Lay the lobster halves on to some silver foil;
2. Spread over the butter evenly;
3. Sprinkle over the cubes of salami;
4. Do the same with the garlic;
5. A little drizzle of Olive oil and a good pinch of sea salt and cracked black pepper.
6. Take another piece of silver foil and lay it over the top of the first piece, and the lobster of course. Then crimp the edges together all the way round, leaving a pocket that the lobster is sitting in. This will enable you to BBQ and steam at the same time;
7. On the BBQ for about 10 minutes per side;
8. Open the foil to check if cooked, you need white and plump meat in the tail – perfect;
9. Take the tails out and on to the BBQ grill with the meat side to give a little char (blackening);
10. Once that is done you are read to serve;
11. Drizzle a little of the butter/garlic/salami juice over the top and get that bad boy out on a plate for eating – that was #1 of 3 Brilliant BBQ Recipes.

This is a two in one dish, you could almost call it Surf & Turf. But anyway whatever you want to call it you can, this is #2 recipe of 3 BBQ Recipes. You’ll easily have enough here for 4 skewers of each to accompany each other on the plate.

First up is the BBQ prawns with prosciutto – you will need;

• 24x peeled prawns with the tail on;
• 2-3 packets of prosciutto – or similar cured ham;
• 2-3 bunches of fresh Tarragon;
• 1 handful of crystallized ginger – or chopped fresh ginger;
• 3-4 fresh limes – simply juice them; and of course
• Sea salt and cracked black pepper.

1. On to some pre-soaked skewers (stops them burning) – prawn, prosciutto, prawn, prosciutto… repeat until there are 6 prawns on each skewer – you should end up with 4 identical skewers;
2. In baking tray lay down some ripped Tarragon;
3. Lay on the skewers, and then sprinkle over more ripped Tarragon on top;
4. Squeeze the limes all over;
5. Spread the crystallised ginger all over;
6. Drizzle with olive oil;
7. Sprinkle with the sea salt and cracked black pepper; and then
8. Set side to marinade for 30 minutes or so.

Next is the mini kebabs – you will need;

• 3x packets of shabu shabu beef – or equivalent;
• 2 teaspoons of ground coriander;
• 2 teaspoons of ground cumin;
• 1 teaspoon of cayenne pepper; and
• Pinch of sea salt and cracked black pepper.

1. Get the meat in a bowl and add the dry spices above;
2. Add a drizzle of olive oil;
3. And the sea salt and cracked black pepper;
4. Give that a stir around and get the meat on to 4 pre-soaked skewers as well; and
5. Leave to marinade for 30 minutes or so.

When ready to cook, whack them all on the BBQ an cook for about 5 minutes per side. The prawns will puff up and go nice and pink, and the meat should start to char nicely. I served the prawns on the skewer, and pushed the meat off, so there was a little kebab pile next to the prawns. Looks delicious doesn’t it.

Similar to the lobster we are going to steam this fish. I used a decent sized Red Snapper for this, which I asked the fish monger to prepare for me – basically de-scaled and gutted. I scarred the flesh on both sides with a sharp knife, basically 45 degree slices across the meaty part of the fish – about 3 times. OK folks we are ready now, so here comes #3 of 3 BBQ Recipes. I just know you are going to like this one.

For one big fish that will feed 3-4, you’ll need;

• 1x cleaned fresh snapper – say 1Kg;
• 1 fresh pineapple;
• 4x Spring onions – cleaned and trimmed;
• 1x 2″ knob of fresh ginger – clean off skin and cut in to thick slices;
• 2x chili padi – roughly chop;
• 1x bunch of coriander;
• 3x roughly chopped shallots; and
• Sea salt and cracked black pepper.

1. Silver foil down again – a bigger piece than the fish of course;
2. Lay on the fish and fill its cavity with the ginger, coriander, shallots, and chili padi;
3. Drizzle the fish with Olive oil and sprinkle with the sea salt and cracked black pepper on both sides; and
4. Lay the Spring onions beneath and on top;
5. Take another piece of foil now, lay over the top, and again crimp together all the way round leaving the fish in that little steam bath pocket;
6. On the BBQ again for about 10 minutes per side – have a sneak peak to see if it is cooked;
7. If she is out it comes, lay on a platter with the wilted Spring onions on top now; and
8. Finish off with another drizzle of Olive oil and a sprinkle of sea salt and cracked black pepper, and some of the BBQ pineapple – see below.

The pineapple is so simple. Cut off top and bottom, then slice off the rough skin to leave the yellow flesh. Smear butter all over and then sprinkle all over with sea salt and cracked black pepper. On the BBQ until it starts to blacken and char, off the BBQ and cut to cubes. SIMPLE!

That is #3 of 3 BBQ Recipes, and the last in fact.

So there you have it my friends 3 BBQ Recipes. All three were absolutely bloody delicious, even if I do say so myself. Cook one, cook all three, but have a go – hey why not? I think you’ll agree very very simple recipes, and very simple to cook too. Go on have a go!

ENJOY!!!