You’ll be the envy of your campsite thanks to these delicious BBQ recipes courtesy of our friends at Weber.
The BBQ experts have put together five flavoursome, hassle-free dishes that include:
Happy cooking!
Serves: 4
Prep time: 30min
BBQ time: 14min
Ingredients
800g skinless and boneless chicken thigh fillets, cut into 2cm cubes (can use chicken breast or other proteins: beef, lamb, or pork)
200g bacon, cut into 2cm lengths (streaky will be best)
1 tbsp olive oil
4 tbsp of your favourite BBQ sauce
1½ tbsp sea salt
1 tsp smoked paprika
½ tsp freshly ground black pepper
½ tsp garlic powder
½ tsp chilli powder (optional)
Instructions
1. If using wooden skewers, soak in water for 30min.
2. Preheat your BBQ for direct cooking over medium heat (180-230°C).
3. Combine all the seasoning ingredients. Lightly coat the chicken with olive oil. Evenly sprinkle the chicken with the seasoning.
4. Thread the chicken and the bacon onto skewers, alternating.
5. Grill the chicken skewers for 10min over direct medium heat, turning once, halfway through.
6. Brush the skewers all over with BBQ sauce and continue to cook for a further 4min, flipping after 2min.
7. Once cooked through (chicken must reach an internal temp of 74°C) remove the skewers from the BBQ, and enjoy.
Top tip: These skewers are highly adaptable. Don’t have chicken thighs? Use breast, tenderloins, or even swap out the chicken completely for beef, lamb, or pork. You can even add vegetables, like capsicum, onion, mushrooms, zucchini etc.
Serves: 4
Prep time: 20min
BBQ time: 30min
Ingredients
3 chicken breasts, skinless, boneless
2 corn cobs, husked
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
Olive oil spray
10 flour tortillas
3 tbsp chipotle chillies in adobo sauce, finely chopped
½ red onion, finely chopped
1 cup fresh coriander leaves, loosely packed
2 cups grated cheddar cheese
2 avocados
1 lime, ½ juiced, ½ sliced into wedges
½ cup sour cream
Instructions
1. Prepare the BBQ for direct cooking over medium heat (200-230°C).
2. Lightly coat the chicken breasts and corn cobs with olive oil and season with salt and pepper.
3. Once the BBQ has preheated, place the chicken breasts and corn onto the cooking grill over direct medium heat, with the lid closed. Grill the chicken for 8-10min per side, and grill the corn for 12min, quarter turning the corn every 4min. Once the corn and the chicken have cooked, set aside to rest for 5min.
4. Slice the kernels off the corn cobs and slice the chicken breast into thin slices. To assemble the quesadillas; lightly spray one side of the tortillas with the olive oil spray. Flip the tortillas over so the sprayed side is facing down. Spread approximately 1 tsp of the chipotle chillies on just one half of each tortilla; arrange the chicken slices, corn kernels, onion, coriander leaves, and cheese on top of the chillies. Fold the tortillas in half.
5. To make a quick guacamole; in a medium bowl, with a fork, mash the avocados with the juice of ½ lime. Season with salt and pepper to taste.
6. Place the folded tortillas onto the cooking grill and cook over direct medium heat for 2min on each side, just until the tortilla is golden and the cheese has started to melt. To easily flip the tortillas; using a metal spatula, lift the tortilla on the round edge, and flip, with the flat edge remaining on the cooking grill, so the fillings don’t spill out.
7. Serve the quesadillas with the guacamole, sour cream, and lime wedges.
Serves: 4
Prep time: 40min
BBQ time: 30min
Ingredients
8 beef or pork sausages
Instructions
1. Soak hickory wood chips in water for at least 30min.
2. Drain and add the wood chips to the charcoal or to the smoker box of a gas BBQ, following the manufacturer’s instructions. Prepare the BBQ for indirect cooking over medium heat (190-230°C). When smoke appears, add the sausages to the BBQ and roast over indirect medium heat for 30min, turning the sausages halfway through the cooking time, for even colouring.
3. Once cooked, remove the sausages from the BBQ, and serve.
Added note: This is a great way to mix up the simple sausage: deliciously smoky, tender, and succulent.
Serves: 4
Prep time: 10min
BBQ time: 12min
Ingredients
600g lamb mince
1 red onion, ½ finely diced, ½ thinly sliced to serve
2 garlic cloves, finely chopped
3 tsp Worcestershire sauce
1 tsp sea salt
½ tsp freshly ground black pepper
150g goat’s cheese, crumbled
4 tbsp beetroot relish, to serve
½ cup rocket leaves, to serve
4 bread rolls
Instructions
1. Prepare the BBQ for direct cooking over medium-high heat (210-250°C).
2. In a medium bowl, combine the lamb mince, the finely diced half of a red onion, garlic, Worcestershire sauce, and salt and pepper. Divide the mixture into four equal portions. Roll each portion into a ball and then flatten with the palm of your hand to a thickness of about 2cm. Using your thumb, make an indentation into the centre of the patty. This helps to keep the patties a consistent thickness when cooking.
3. Brush the cooking grills clean with a wire brush. Grill the patties over direct medium-high heat, with the lid closed, for 5min on each side, or until cooked through. In the last 2min of the cooking time, add the crumbled goat’s cheese on top of each patty. Once cooked to your liking, remove the patties from the cooking grill. Toast the buns, cut side down over direct medium-high heat for 1min.
4. Assemble the burgers with the lamb patty, rocket, red onion, and beetroot relish.
Added note: The goat’s cheese makes a classic creation a bit fancier!
Serves: 4
Prep time: 10min
BBQ time: 10min
Ingredients
2 scotch fillet steaks
4 tsp olive oil, divided
1 brown onion, finely chopped
1 tsp sea salt
½ tsp freshly ground black pepper
4 slices provolone cheese
4 soft hotdog or brioche hotdog rolls
2 tbsp Japanese mayonnaise (e.g. Kewpie), to serve
Instructions
1. Using a sharp knife, slice the steaks into 2-3mm slices. It is easier to do this if you put the steaks into the freezer for 30min before slicing.
2. Prepare the BBQ for direct cooking over high heat (250-290°C) with a hotplate. Preheat the hotplate for 10min.
3. Add the brown onion to a small bowl. Add 2 tsp of the olive oil.
4. Once the BBQ has preheated, add the onion to the hotplate and cook over direct high heat, for 2min, or until just caramelised. Using a metal spatula, remove the onion from the BBQ.
5. Lightly coat the slices of steak with the remaining olive oil, then season with the salt and pepper. Add the steak to the hotplate and cook for 3min over direct high heat until just browned. Keep the lid closed as much as possible.
6. Arrange the steak into 4 piles on the hotplate. Divide the onion between each mound. Add a slice of provolone cheese on top of each one. Close the lid for 1min, for the cheese to melt. Meanwhile, toast the buns cut side down on the cooking grill for 1min. Scoop a pile of meat and cheese into the toasted buns. Serve with Kewpie and your choice of additional toppings.
Top tip: Tomato sauce, pickled red chillies, and pickled jalapenos are excellent additions.
For even more tasty recipes and all thing BBQs, visit Weber online here.
