ARTICLE
The Best Christmas BBQ Ideas for 2026
Published Oct 1, 2026 • Updated Oct 6, 2026 - 3 min read
These Christmas BBQ ideas centre on easy crowd-pleasers like crackling pork, zesty prawn skewers and a Tim Tam pavlova, all suited to an Aussie summer feast. The article shows how to turn a barbecue into a full Christmas lunch with recipes from Weber and BeefEater.
Key takeaways from this article
Find out how a Weber can deliver the crispiest, crunchiest pork crackling, no indoor oven required.
Discover how you can make zesty prawn skewers that are quick to cook and big enough on flavour to feed the whole family.
Learn the simple prep trick that keeps your skewers from going up in flames on the barbie.
See how to bake a classic pavlova on the BBQ for a dessert that's even more Aussie than usual.
There’s nothing more Aussie than a Christmas BBQ feast on a hot summer’s day. The suns out, the prawns are sizzling, and all your aunts and uncles are fighting over who’s carving up the roast. This is what Christmas is all about! At The Good Guys, we love a good Christmas BBQ, which is why we’ve got together with some of our favourite brands to bring you the best Christmas barbecue recipes for the ultimate Christmas lunch. So whether you’re new to outdoor cooking or a seasoned pro, we’ve got a bunch of Aussie Christmas BBQ ideas that are guaranteed to please a crowd.
Crackling Pork Roast
What’s a Christmas lunch, without a Christmas roast? And what’s a Christmas roast without crackling! For the crispiest, crunchiest, juiciest pork, look no further than the humble Weber. That’s right, these little barbies can act just like an oven, so get out of the kitchen and into the great outdoors with this classic Weber BBQ Christmas recipe.
Ingredients - Serves 4
1 to 1.5kg rack of pork
Olive oil
Salt
Recipe
Prepare the BBQ for indirect cooking over high heat (230°C to 260°C). If using a Weber Q set up your BBQ with a convection tray and a trivet.
Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and score at approximately 1cm intervals.
Rub a little olive oil all over the pork. Season and rub salt all over, giving the rind a good coating.
Roast the pork over indirect high heat with the lid closed for 20-to-30 minutes to crackle the skin; avoid lifting the lid during this time. Adjust the BBQ temperature to indirect medium heat (190°C to 230°C – ‘roast setting’), continue to cook for the remaining cooking time.
Once the pork has cooked, remove from the BBQ and allow to rest for at least 5 to 10 minutes before carving.
Recipe supplied by Weber.
TIP: If the pork has cooked but the rind hasn’t crackled, remove the rind and return the rind to the BBQ and roast over indirect medium heat (190°C to 230°C) for 15 minutes to crackle whilst the pork roast is resting.
“What’s a Christmas lunch, without a Christmas roast? And what’s a Christmas roast without crackling!”
Prawn Skewers
Unlike our friends in the northern hemisphere, Australians get to celebrate Christmas in summer, which can leave some of those traditional Christmas recipes looking a little out of place – we’re looking at you Eggnog. Fortunately for us, we have more than enough Christmas BBQ recipes to ensure we never have to resort to a bottle of milk and egg yolks! But one thing that every Aussie Christmas has to have is Christmas seafood and you can’t go wrong with a few of Beefeater’s prawn skewers on the barbie. These deliciously zesty morsels of spectacular seafood are sizzling with flavour, making them the perfect bite-sized starter while everyone waits for the roast.
Ingredients - Serves 4
12 medium prawns peeled with tails
1 teaspoon chopped thyme
1 chopped garlic clove
Smoked paprika to taste
2 tablespoons of ghee
Olive oil and lemon juice
Salt, freshly ground pepper
Recipe
To create the marinade, roughly chop the thyme and garlic, and combine with ghee and smoked paprika. If you’re making enough to feed a crowd of hungry guests, save time by mixing with a blender.
Once the marinade is ready, apply equally to all your prawns, then leave them in the fridge until you’re ready to cook.
Next, soak all your skewers in water for 10 minutes. This will prevent them from burning in the BBQ, which you’ll need to pre-heat at around 230°C to 260°C.
Thread the prawns onto the skewers, taking special care to thread through the top and the bottom of the prawn.
Once all your skewers are prepared place them on the BBQ and cook for 1-2 minutes on each side.
Once they look ready, remove from the BBQ, sprinkle with olive oil and lemon juice and sprinkle with salt and pepper to serve.
Recipe supplied by BeefEater.
Tim Tam Pavlova
You might think you’ve seen everything when it comes to crazy Christmas BBQ lunch ideas and recipes, but we guarantee you haven’t seen this: a Tim Tam Pavlova, cooked on the weber! Somehow weber has managed to take the Australian classic and make it even more Aussie, by chucking it on the barbie and if that isn’t enough, they’ve sprinkled Tim Tams on top! Forget about BBQ Christmas turkeys or roast leg of ham, this is how to barbeque this Christmas! But before you get too excited, make sure you can set up your BBQ for indirect heat, otherwise you’ll end up with a very burnt pav!
Ingredients - Serves 10
6 egg whites
1 ½ cups caster sugar
1 tsp white vinegar
2 tsp vanilla extract
500ml thickened cream
2 tbsp icing sugar
1 x 200g packet Tim Tams Original, roughly chopped
1 x punnet strawberries, hulled and halved
100g cherries
Recipe
Using an electric mixer beat the egg whites over medium speed for 3 minutes or until soft peaks form. With a 6.7 litre capacity, you could make enough pav to feed Santa Claus himself.
While still beating, gradually add the caster sugar, a tablespoon at a time. Once all the sugar has been added, beat until it has dissolved. To test if the sugar has dissolved, rub a little of the mixture between two fingers and once you can no longer feel the sugar granules it is ready for the final ingredients.
Prepare the BBQ for indirect cooking over indirect very low heat (110°C to 130°C).
Line a baking tray or pizza serving tray with baking paper. Spoon the meringue mixture onto the tray and shape into a mound approximately 25cm in diameter.
Bake the pavlova over indirect very low heat for 1 hour 30 minutes, or until the pavlova is dry to touch. Turn the BBQ off and leave to sit in the BBQ for at least 15 minutes.
While the pavlova is baking, make the whipped cream. Beat the thickened cream and icing sugar until firm peaks form. Cover and refrigerate until required.
Once the pavlova has completely cooled, top with the whipped cream, Tim Tam pieces, strawberries and cherries.
Recipe supplied by Weber.
Visit The Good Guys Christmas Gifts Ideas Hub and find the perfect gift for friends and family and maybe a little treat for yourself too!