BBQ Recipes to Impress Your Guests this Spring

Grilled Lobster Tails with Smoked Garlic Butter BBQ Recipe 

Sometimes the most simple outdoor cooking recipes are the most delicious. This lobster recipe is one of our favourite and most loved BBQ recipes. It’s packed with flavour and will be most popular in coastal regions where you can get fresh lobster straight from the boats. Once cooked, we like to drizzle even more butter over the lobster tails to add an extra dose of garlicky deliciousness… all accompanied by an ice cold glass of your favourite tipple of course.

Approx Time: 20mins

INGREDIENTS

• 6 lobster tails
• Vegetable oil for cooking
• 1 cup salted butter (softened)
• 2 finely chopped garlic cloves
• 2 tsp smoked paprika
• 2 tsp finely chopped fresh parsley
• ½ tsp celery salt
• ½ tsp ground cinnamon
• Freshly ground black pepper (to taste)

METHOD

• Create the smoky garlic butter by combining the butter, garlic, paprika, parsley, celery salt, cinnamon and black pepper in a bowl. Set aside whilst you prepare the tails.
• Prepare your grill for direct grilling over a hot flame – it needs to reach 400°F.
• Using kitchen scissors, cut down towards the tails on either side of the soft belly of the lobster (from the meat side). Peel back the underside of the shell, and gently remove the lobster meat starting from the tail end. Lift the meat so it is resting on top of the shell.
• Lay the lobster tails meat side down and insert wooden skewers on either side of the tail. Baste the lobster meat with your pre-prepared garlic butter and set aside.
• Lay the lobster tails (meat side down) directly on your hot grill grate for 1-2 minutes. Listen to the sizzle! Turn, then baste with more smoked garlic butter according to taste, and cook for another 5-6 minutes. Once the meat turns from transparent to opaque (and has an internal temperature of about 135°F) your lobster tails are ready. To serve this delicious outdoor cooking recipe, drizzle with extra butter and parsley and dish up with a crisp green salad to accompany.

Prime Rib with Horseradish Crust BBQ Recipe

The flavours of the meat really sing in this outdoor cooking recipe due to the incredible depth and quality of flavour achieved using a top-end rotisserie burner like those made by Kalamazoo. While little tastes as fabulous as a prime rib roasted over a live fire with a simple seasoning of salt and pepper,  this intensely-flavorful horseradish crust makes it even better and will have your guests begging for seconds. A team favourite of our BBQ recipes.

Approx Time: 3hrs

INGREDIENTS

• One 4-bone prime rib roast (weighing approximately 11 pounds)
• 1/3 cup good quality prepared horseradish
• 1/4 cup extra virgin olive oil
• 1/4 cup Dijon mustard
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup seasaltLemon Butter:
• 2 tablespoons coarsely-ground black pepper
• 1/2 pound unsalted butter at room temperature
• 3 tablespoons freshly-grated lemon zest
• 1 clove garlic, crushed
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons Maldon flaky sea salt

METHOD

First, prepare your meat for cooking by trimming most of the fat off the edge of your beef joint, we recommend leaving no more than 1/8th inch to ensure that you achieve a really good crisp crust. Increase the surface area for browning by scoring a criss-cross pattern onto the meat.  Carefully slide the beef joint onto your rotisserie spit, making sure it’s as central as possible, and secure it tightly. Mix the horseradish, herbs, mustard, oil and salt in a bowl to create the rub for your beef joint and rub it liberally all over the meat. Leave it to rest at room temperature to allow the horseradish marinade to penetrate the beef and maximise that delicious flavour.

Fire up the ignition burner on your grill and then light all of the main burners. Preheat the grill and start the charcoal with all the main burners on high. Once the fire is ready, it is time to start cooking your meat. Turn off the main burners, but leave the ignition burner on high to help sustain the fire.  Roast your meat, adding more charcoal if needed, for about 2-3 hours – use a meat thermometer to check the temperature (125F will give you a beautiful medium rare result).

Combine all the ingredients for the lemon butter whilst the meat is roasting. Pulse in a food processor until you achieve a smoothness. Lay out a large square of cling film and shape the butter into a sausage on top of it. Wrap tightly and refrigerate until serving.

Once meat is cooked remove carefully from the spit and leave it to rest for 20 minutes before carving. To carve the roast,  begin by using a carving knife to carefully separate the rack of bones from the meat. Slice the boneless meat to your desired thickness before placing thin slices of the lemony butter over the sliced roast and allow to melt over the slices of meat. Is your mouth watering yet?

Grill-Roasted Turnip Gratin BBQ Recipe

And now an outdoor cooking recipe for the veggies! Even die-hard meat-eaters will love this twist on the classic potato gratin – it turns a beautiful golden brown while roasting on the grill and makes for a delicious side dish too. The earthy flavours achieved when fire and root vegetables combine bring about a truly lip-smacking version of this satisfyingly delicious dish. Punctuated by sweet caramelised leeks and a luscious blend of cheeses, what’s not to love?

Approx Time: 1.5 hrs

INGREDIENTS

For the Leeks

• 3 trimmed leeks
• Vegetable oil for cooking
• 1 tablespoon unsalted butter
• Pinch of salt

For the Sauce

• 1 ½ cup double cream
• 4 large cloves of crushed garlic
• 1 tablespoon fresh thyme
• 1 tablespoon sea salt
• 1 teaspoon ground black pepper

For the Gratin

• 1 tablespoon butter, softened
• 1 clove garlic, cut in half
• 2 ½ pounds turnips
• 3 oz grated Gruyere cheese
• 3 oz grated Parmigiano Reggiano

METHOD

First make sure your grill is ready and set to a heat of 350°F for indirect grilling. Slice the leeks lengthwise until you reach the core (don’t chop right the way through) and then chop crosswise to reveal thin strips when unravelled. This will make the perfect gratin strips! Soak these leek strips for 5 minutes in cold water, then drain and set aside.

Melt the butter and oil in a pan and soften the leeks. You can also slice and add in some onions too which gives it an extra richness. Caramelising the leeks and onion on a low heat takes 5-7mins. Sprinkle with salt to retain the integrity of the leeks and bring out the flavours.

Combine all of the ingredients for the cream in a saucepan and bring to a simmer over a medium heat. Do not boil or the cream will separate. Using a hand blender, whizz up to a smooth consistency before leaving to cool.

Peel and thinly slice turnips, using a mandolin if you like a regimented thickness and set aside in a mixing bowl.  Combine the two grated cheeses in a separate bowl. Pour the cooled cream over the turnip and combine with your hands to ensure that every slice of turnip is covered. Once  covered, drain the turnips but retain the cream mixture for using later.

Why not combine this with one of our other BBQ recipes.