Top 3 Must-Make BBQ Recipe Ideas For Summer

Just the thought of a sizzling barbecue wafting grill smoke on a warm summer day is enough to make your mouth water. Come to think of it, an outdoor cook-up any time of year is a treat. If you’re looking for recipe inspo, read on for the best new BBQ ideas for dinner. Whether you’re a gas BBQ lover, an electric barbie convert or a portable barbecue fan, get grilling with these delicious and best BBQ recipe ideas from Weber and BeefEater.

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Get Ready To Grill

A seamless segue into summer barbecuing requires a little prep, whether it’s cleaning your grill or, if the time is right, upgrading to a new model. Having all the right barbecue accessories also makes the move to outside cooking a breeze. Think roasting trays or grill baskets that turn the humble barbie into a clever kitchenette.

“A modern barbecue set-up can not only take the heat out of the kitchen, but can also deliver quality cooking results,” says Scott Bazley, The Good Guys Buyer – Seasonal.

“Barbecues now come with features that connect to your smartphone, like synced temperature controls and digital thermometers, so you can really rely on dinner being done right.”

The next step is choosing the right barbecue recipes for summer – the must-make ideas below will keep them coming back for more!

Shop Big Barbecues

Weber Spirit II E310 LP Black

BeefEater 1600 Series 5 Burner BBQ & Trolley

Weber Family Q 3100N+ LP Midnight Black

Best-Ever BBQ Pork Ribs

Would you believe the best BBQ pork ribs recipe actually starts with the ribs in a pot of boiling water on the grill? This foolproof tip for ribs is from our friends at BeefEater. See the full recipe below, which is best served with crunchy coleslaw and chargrilled corn.

BBQ Pork Ribs

Serves: 2-4

Prep time: 15 mins

Cook time: 60 mins

Ingredients

Rind and juice of 1 lemon

1 whole garlic bulb, halved

1 tsp peppercorns

2 fresh bay leaves

½ cup salt

½ cup sugar

1 rack pork ribs

FOR THE GLAZE:

½ cup tomato sauce

¼ cup Worcestershire sauce

¼ cup brown sugar, firmly packed

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

3 tsp smoked paprika

1 tsp dried oregano

1 tsp ground cumin

Method

1. Put lemon, garlic, pepper, bay leaves, sugar and salt into a large saucepan. Add ribs and fill with cold water until ribs are completely covered.

2. Place the saucepan on the BBQ and bring to a boil. Reduce to a simmer, cover with a lid and cook for 40 mins, or until ribs are tender.

3. Meanwhile, to make the glaze, combine remaining ingredients in a small saucepan and bring to a simmer, stirring until sugar is dissolved and sauce has thickened slightly. Set aside.

4. Remove ribs from liquid and transfer to preheated BBQ grill plate, meatier-side down. Grill for 20 mins, turning, and brushing on glaze as they cook.

Shop Compact Barbecues

Weber Baby Q1000N LP Midnight Black

Weber Q 2000N LP Flame Red

Ninja Woodfire Electric BBQ Grill and Smoker With Smart Probe

Sensational Chilli And Thai Basil Squid

There’s nothing simpler than squid on the BBQ, and the tang of thai herbs in this recipe from our friends at Weber will set mouths watering.

Want to up your squid game? Then make it extra tender by pre-soaking the hoods in a milk-and-salt mix for 30 mins in the fridge.

Chilli and Thai Basil Squid 

Serves: 2-3

Prep time: 10 mins + marinating time

Cook time: 10 mins

Ingredients

2 x squid hoods, approximately 300g each, cleaned

2 garlic cloves, finely chopped

1 red chilli, finely chopped, plus extra to garnish

1 tbsp finely chopped fresh Thai or sweet basil leaves

1½ tbsp fish sauce

¼ tsp freshly ground black pepper

2 tsp olive oil

3 tbsp vegetable oil

½ cup Thai basil leaves, plus extra to garnish

1 lime, halved, to garnish

Method

1. Prepare the squid, slice the hoods in half lengthways. Score the inside of the hoods and slice crossways into 1.5cm strips. Add the squid to a dish along with the garlic, chilli, basil, fish sauce, black pepper and olive oil. Set aside for 15 mins to marinate. For best results, cover and refrigerate for up to 2 hrs.

2. Prepare the barbecue for direct cooking over high heat

3. (250°C to 290°C). Add vegetable oil to a small Q Ware Fry Pan. Place the pan onto the barbecue for 10 mins while it is preheating. Fry the basil leaves for 2 mins, or until golden and crispy. Drain on a paper towel and set aside for serving.

4. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 mins, or until just slightly golden. Flip the squid and cook for a further 2 mins. Remove from the barbecue.

Hot Tip It’s best to take the squid off the barbecue slightly early rather than overcooking it.

5. Grill the lime, cut side down, for 2 mins to caramelise. Serve squid topped with fresh and fried basil leaves, chilli and a squeeze of caramelised lime.

Summer Beef Skewers

Let’s face it, anything cooked on a stick on the barbie is a crowd-pleaser! And that goes for this recipe from BeefEater. The chimichurri in this recipe can be served as a tangy sauce to spoon over the cooked skewers, or as a herby marinade to soak them in. Assembly is simple with a whizz in the food processor.  Serve the skewers with a lemon couscous salad or in a wrap with salad.

Chimichurri Beef Skewers

Serves: 4

Cook time: 22 mins

Ingredients

2kg piece beef rump cap

2 tsp peri peri sauce

1 orange, juiced

Sour cream, to serve

FOR THE CHIMICHURRI:

½ cup olive oil

2 tbsp red wine vinegar

¾ cup finely chopped parsley

2 sprigs fresh oregano, chopped

2 cloves garlic, finely chopped

2 small red chilies, finely chopped

Method

1. Heat the Beefeater BBQ to medium to high heat.

2. Combine the chimichurri ingredients and set aside.

3. Cut the rump into two to three slices before cutting them into 5cm pieces.

4. In a large tray, combine the peri peri sauce with orange juice. Thread three pieces of rump onto metal skewers and place into the peri peri mixture till ready to cook.

5. Cook skewers on the BBQ for 2 mins each side, or until charred.

6. Reduce heat to medium, close the lid and cook for 4-5 mins, or to your liking. 

7. Remove from the BBQ and place on a plate, cover with foil and allow to rest for 5 mins. Serve with chimichurri and sour cream.