Wanna know the best way to fire up the tastebuds? Fire up the grill. It’s probably the scent of the burnt meat, the sight of a slightly charred chicken, the winning combination of side dishes, or the succulent sauce clinging ever so dearly on the steak as it sizzles with the heat — there’s just no denying that a barbeque dish will never fail to make a grumpy stomach happy.
So whether you’re looking for new recipes to serve for your next barbeque party or just experimenting on other ingredients that may sit on your grille the next time around, here are some of the most delicious barbeque recipes that will win your guests’ heart over.
- THE AUSSIE BURGER
It doesn’t matter if you’re in Australia or not, if you’re craving for burger that’s prepared and served the way Australians do, simply follow this method. For the patty: mix together minced beef, chopped onions, parsley garlic, ketchup, oyster sauce and egg yolks. Knead the mixture and form six large balls from it. Slightly flatten them and form into burger patties. For best results, do this process for at most two days in advance.
Place the patties over a hot grille and turn them upside down when they begin to change their color. If you like your burger patty cooked well, extend a few more minutes before turning the patty over. Grill the bacon and sliced pineapple as well. You can also warm the buns at this point. When everything in the griller is cooked, position the patty inside the buns, followed by the bacon, pineapple, mayo, lettuce, tomato and beetroot.
- ROSEMARY-MARINATED GRILLED CHICKEN
If you want a healthier barbeque dish, try this rosemary marinated grilled chicken. To prepare the rosemary marinade, simply add 2 tablespoons of chopped rosemary into a saucepan with 2/3 water. Boil water and rosemary, then remove from heat and let it cool. Pour the liquid into a blender along with chopped garlic, ¼ cup olive oil, salt and pepper. Blend the mixture until it resembles a smoothie.
Marinade chicken in the rosemary “smoothie” for 15 minutes in bowl. For better-tasting results, place chicken and rosemary in ziplock, knead gently and store in refrigerator for 24 hours. Grill chicken and occasionally baste with lemon juice. Turn chicken every once in a while to avoid burning the meat. This dish is best served with grilled zucchinis.
- GRILLED BUTTERMILK CHICKEN
An interesting twist to your ordinary chicken barbeque is to marinade with buttermilk. Just combine 4 cups of buttermilk with garlic, salt and pepper and your option between thyme and rosemary. Marinade cut chicken into this mixture for at least 4 hours before grilling.
Coat grates with cooking or olive oil. Dry chicken with paper towels then place over grates in indirect fire. Make sure to position chicken skin first over the grille, turning every few minutes for around 10-15 minutes. Transfer to indirect heat until chicken is well-cooked.
You can see more of this article in the June issue of ModelsMania