Thursday, 4th June 2020

This Month's Magazine
Vegetarians look away now!

Vegetarians look away now!

This month I am going to give you a recipe to get the barbecue season started. Preparation is the key to a good barbecue, and I am going to concentrate mostly on meat, but you can use fish or vegetarian dishes like corn on the cob. I will start with a dry rub which is great to marinade the meat in prior to cooking. By Chef Matthew

INGREDIENTS (Equal measures of )

  • onion powder
  • garlic powder
  • paprika
  • salt pepper
  • chipotle (smoked jalapenos)
  • or similar chilli powder.

Rub this mixture well into your chosen meat, for example Chicken wings, steaks, ribs etc. Leave to marinate for a couple of hours then cook slowly high up on the barbecue.

BBQ sauce contains sugar and can burn, so most BBQ sauces should be used for basting near the end of cooking time.


  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • olive oil
  • 1 red chilli, finely chopped
  • 1 tsp fennel seeds, crushed
  • 55g/2oz dark brown sugar
  • 50ml/1¾fl oz dark soy sauce
  • 300ml/10fl oz tomato ketchup
  • salt and pepper



  1. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.
  2. Add the soy sauce and ketchup and season with salt and pepper.
  3. Bring to the boil and simmer for a few minutes to combine the flavours.

Use as a dip or a couple of minutes before your food is ready, take a brush and baste the meat with the sauce and caramelise, for a sweet and crispy finish.

Spring is a good time for Sardines and a lot of shellfish so why not put these on the barbecue too!

Rocket, Watercress and wild garlic are in season now and all make fantastic salads and a jacket potato cooked in foil for an hour on the barbecue will complement all that lovely meat.

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