Barbecued Recipes
23 recipes found
Salmon Crudo with Pineapple & Habanero Tiger’s Milk
Fresh salmon with zesty pineapple and chilli tiger’s milk, served chilled and vibrant.
Jäger Café Cocktail
Jägermeister, vodka and coffee liqueur shaken with grenadine for a bold, smooth cocktail.
Winter Daiquiri
Vanilla-sweetened rum cocktail with warm allspice and bitters, chilled and smooth.
Hot Buttered Rum
Warm spiced rum with buttery sweetness, stirred with boiling water and cinnamon garnish.
French Onion Beef Noodle Soup
Slow-cooked beef short ribs with caramelised onions and aromatic spices in a savoury broth.
Slow-Cooker Brisket
Slow-cooked brisket with a smoky, spicy glaze, tender and deeply flavoured.
Slow-Cooker Brisket Sandwiches
Slow-cooked brisket in stout with sweet and tangy sauce, served on toasted brioche with coleslaw.
Tom Collins
Refreshing gin cocktail with zesty lemon and sweet syrup, topped with fizz and a cherry.
Lupercalia Goat with Date Sauce
Goat cooked in honeyed milk with dates and wine, served with a tangy sauce.
Slow Cooker Texas Smoked Beef Brisket
Smoky brisket with sweet and savoury sauce, slow-cooked until tender and fragrant with onions.
Slow Cooker Pork Cacciatore
Slow-cooked pork with tomatoes, peppers and mushrooms in a savoury sauce, topped with melted cheese.
Homestyle Kalua Pork with Cabbage in a Slow Cooker
Slow-cooked pork with cabbage, seasoned with ginger and smoky soy sauce.
Slow Cooker Baby Back Ribs
Slow-cooked baby back ribs glazed with barbeque sauce, tender and savoury.
Slow Cooker Pulled Pork
Tender pork shredded in root beer and smoky barbecue sauce, served on toasted buns.
Berbere-Rubbed Rib-Eye Steaks with Grilled Lemon
Berbere-rubbed rib-eye steaks grilled to medium-rare with charred lemon wedges.
Bone-in Ribeye with Chimichurri Sauce
Juicy bone-in ribeye served with zesty herb and citrus chimichurri sauce.
Pulled Pork
Slow-cooked pork butt rubbed with spicy chile and brown sugar, served with tangy barbecue sauce and toasted rolls.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
