The Best Barbeque Recipes that you can easily prepare in advance
As the heat invites us all outdoors we tidy up our gardens and clean the barbeques, all in anticipation of some al fresco dining. But if you are getting fed up with bunging with some burger and sausages on, why not take a look at our inspired best barbeque recipes. The great thing about all of these ideas is that you can prep them days before and leave them. All the lovely flavours and spices marinade into the meat, which also tenderises the food as well. This means it cooks faster and more evenly, resulting in moist and delicious food.
We have scoured some of the top chefs and food sites to bring you what we think are four of the best barbeque recipes:
Best Barbeque Recipes
Barbeque Buttermilk Chicken Drumsticks
The beauty of this barbeque recipe is that you marinate the chicken for up to 24 hours in the buttermilk mixture. This results in the most tender and moist chicken you’ve ever tasted.
- 8 – 12 chicken drumsticks
- 300ml (10 fl. Oz.) buttermilk
- 4 garlic cloves, crushed (leave out if children don’t like garlic)
- 4 spring onions, minced
- 1 tsp. dried chilli flakes
- 1 tbsp. maple syrup
- Mix all the ingredients together (apart from the chicken) in a large bowl.
- Add the chicken then cover and refrigerate for at least 4 hours or up to 24 hours but no longer.
- After the marinating time, remove the chicken and throw away the liquid.
- Smother in barbeque sauce and arrange on the barbeque, making sure it is on a medium to high heat.
- Cook for 10 – 12 minutes, turning frequently to make sure the drumsticks are evenly cooked.
- Cut one with a sharp knife to check there is no pink flesh before serving.
Full recipe here.
Perfect BBQ Ribs
Ribs are perfect for the barbeque as the longer you can marinade them the better the flavour will be.
- 2 racks of higher welfare baby back/loin ribs (get the butcher to de-membrane the ribs for you)
- 1 tbsp. Marmite
- 1 tbsp. English mustard
- 1½ tsp. smoked paprika
- 2 tbsp. tomato ketchup
- 2½ tbsp. dark muscovado sugar
- Preheat the oven to 150C.
- Mix together the marinade ingredients and smear half onto the ribs.
- Place in a shallow dish and cover tightly with tin foil.
- Cook for about 2½ hours until tender, remembering to baste with the juices a couple of times.
- Remove the foil about 15 minutes before the end of the cooking time.
- Brush the remaining marinade onto the ribs and put on a hot barbeque.
- Cook until charred and blackened.
Full recipe here
Jamie Oliver Black & Blushing Worcestershire Fillet
Beef can go very dry on a barbeque but because this fillet of beef is marinated overnight it stays moist inside with a delicious crust on the outside.
- 600 – 700 piece of fillet steak
- 2 heaped tsp. French mustard
- 8-10 tbsp. Worcestershire sauce, plus extra for drizzling
- glug of extra virgin olive oil, plus extra to serve
- 2 sprigs of fresh rosemary
- unsalted butter
- olive oil
- The day before, finely chop the rosemary then put all the ingredients in a large sandwich bag along with the meat.
- Squeeze the air out and massage the marinade into the meat. Leave in the fridge overnight.
- Take out on the day you want to cook and let the meat come to room temperature (usually about 1 – 2 hours).
- Next to a preheated barbeque, take the meat out of the bag and pat down with kitchen paper. Roll it in olive oil and put it on the hottest part of the barbeque to seal the meat. While you are doing this rub in the butter.
- Cook like this for about 8 to 10 minutes, turning every minute.
- Now move to a cool part of the barbeque to finish the cooking. Treat the joint as you would a steak, so you can have it rare, medium-rare, well done etc. For example, cooking it for 5 more minutes will give you medium meat.
- Let the meat rest for ten or so minutes before serving, then slice it and serve on a platter. Drizzle with olive oil and dot with thyme.
Full recipe here
Phil Vickery Salmon Burgers
Many people don’t like to cook fish on the barbeque because it flakes through the grill bars. This barbeque recipe combines salmon and egg into a robust burger which won’t break apart. And you can make the mixture the day before.
- 400g skinless, boneless salmon fillet, finely chopped
- 1 large egg white
- 2 tbsp. plain wholemeal flour plus extra for dusting
- 1⁄2 finely chopped small bunch of fresh dill
- 2 tsp. wholegrain mustard
- 2 tsp. lemon juice
- 1 tbsp. vegetable or coconut oil
- Freshly ground black pepper
- Spray cooking oil
- Mix the salmon, egg white, flour, dill, mustard, lemon juice and black pepper in a bowl. Mould the mixture into burgers with floured hands and place on a plate, cover and leave in the fridge to cool and set. You can leave overnight and cook the next day.
- Before cooking, lightly spray the burgers with the cooking oil and place on the barbeque. If you don’t want to cook directly on the grill you can get cooking sheets.
- The burgers take about 8 – 10 minutes, remember to turn them once.
Full recipe here