How to Serve Up the Ultimate 3 Course BBQ Meal
After what feels like the longest winter in the history of winters (at least for those of us in the UK), the good news is that spring has finally sprung!
BBQ season is therefore technically upon us - and with summer not far behind, soon we’ll all be firing up our grills for another summer of sunshine, smoked meats, good company, and even better eating.
When the time comes for your next BBQ party, it doesn’t matter if you’re cooking for your family, your friends, or half the block; you want to serve your guests food that they’ll be talking about for years to come. That’s why today, we’re going to be looking at how to serve up the ultimate 3 course BBQ meal.
We’re not talking black sausages and semi-cremated burgers, we’re talking 3 courses of pure BBQ bliss. If you’re looking for inspiration for your next BBQ party, check out the following foolproof recipes.
Appetizer: BBQ Buffalo Wings with Blue Cheese Dip
At a party, you simply cannot go wrong with Buffalo wings. At a barbeque however, your buffalo wings need to be that little bit more special than usual.
Typically, we bake and or deep fry our buffalo wings, but for a BBQ - you'll obviously be doing them on the grill. Grilling your wings may sound tough, but it’s surprisingly easy and gives a great finish.
When you grill chicken wings, this allows some of the excess fat to drain away, which in turn creates some awesome flaming and smoking effects! It also gives you incredibly crispy, moist and tender wings without having them swimming in grease. Here’s what you need:
- Chicken wings
- ½ cup of all purpose flour
- Black pepper
- Pinch of cayenne pepper
- Pinch of garlic powder
- ¼ tsp paprika
- Half a cup of melted butter
- ½ cup of hot sauce
- ½ cup of soured cream
- ½ cup of finely crumbled blue cheese
- Salt and pepper
- ¼ cup of mayonnaise
- Squeeze of lemon juice
- 1 tbsp of buttermilk
- Take a bowl and add the flour, paprika, salt, pepper, garlic, and cayenne pepper and place the chicken wings in and toss them until they have a nice coating.
- Set to one side for one hour in the fridge
- Meanwhile, to make the dip, simply add all of the ingredients for the dip together in a food processor, and blitz until fairly smooth. Remove and refrigerate for later
- Fire up your grill and as that is warming, combine the melted butter, hot sauce, and a pinch of salt and pepper to make the marinade.
- Remove the wings, toss in the hot sauce coating, and place onto the grill over a medium heat.
- Grill for 15 – 20 minutes, turning every so often, and basting every few minutes with the hot sauce/butter combo.
- Remove a wing after 15 mins, test, and if cooked, remove the rest and set aside.
- Place onto a serving platter, take your blue cheese dip, and serve with carrot and celery batons.
Main Course: The Ultimate BBQ Gourmet Burger
People ask ‘why have burger when you can have steak’ but those people have obviously never tasted the burger we’re about to describe. It’s simple, delicious, smoky, sweet, and is packed full of flavour and we know you’ll love it. Here’s what you’ll need:
Ingredients (per burger):
- ¼ pound of ground chuck
- Garlic powder
- Barbecue sauce
- ½ a sweet yellow onion cut into slices
- Shredded lettuce
- 1 slice of tomato
- 2 rashers of bacon
- 4 slices of American cheese
- 2 pickle slices
- 1 brioche buns
- In a bowl, combine your chuck, salt, pepper, and a generous squirt of BBQ sauce and give a good mix. When mixed, cover, and refrigerate for at least an hour.
- Meanwhile, fire up your grill, add any smoking chips you may be using, and get the grill up to a medium temp.
- Once the grill is at temp, take your onion slices, lightly coat them in oil, and grill for several minutes until they soften and take on a slight charred effect. Set aside.
- Take your chuck mixture, shape into burger patties, give each side a light dusting of salt, pepper, and garlic, and grill over a medium/high heat for around 3 – 5 minutes, depending on how pink you like your meat.
- Ideally you should only flip each burger once. Once flipped, glaze the tops with more BBQ sauce, top with cheese, add grilled onions, and leave for a further 30 seconds before removing and setting them aside once the cheese has just started to melt.
- As your burgers are cooking, on a separate part of the grill, add your bacon and grill until cooked to your preference.
- As your burgers rest, lightly grill your brioche buns and when ready, coat the base bun with a layer of mayo, shredded lettuce, the tomato, and your pickle slices.
- Add your cheese and onion-topped burger, top with the bacon, give the top bun a coating of BBQ sauce, put the lid on, and enjoy the best burger of your life!
Dessert: Grilled Honey-Glazed Pineapple with Mint and Coconut Sorbet
Dessert is the one course that seems to get overlooked when planning a barbecue feast. Maybe it's because we're so full up with burgers and sausages that dessert doesn't sound appealing? Or maybe it's because cooking sweet stuff on the grill just seems a little odd.
This honey-glazed pineapple dessert with mint and coconut sorbet is the answer to both of these potential objections. It's sweet enough to satisfy, but light enough not to make you burst! And above all, it proves that dessert can be grilled. Here’s what you’ll need:
- 1 peeled and cored pineapple cut into 4 thick rings
- A spritz of vegetable oil for the grill
- 2 tbsp honey
- 1 handful of shredded mint leaves
- 1 tsp of demerara sugar
- 1 cup of coconut sorbet (cheating here although you can make your own if you’ve the time)
- 1 pinch of cayenne pepper (trust me, it works)
- Fire up your grill, give the grates a good layer of oil, and leave to heat to a medium/high temperature.
- As the grill is heating up, take your sliced pineapple and toss in the honey until well coated.
- Next, give each side a light sprinkling of the sugar, and a very tiny pinch of cayenne.
- Place your pineapple on the grill and grill for around 10 – 15 minutes, until dark grill marks appear, and the flesh just starts to soften.
- If you prefer your pineapple softer, simply grill for longer, and vice versa if you prefer it firmer.
- Arrange neatly on a clean plate, add a scoop of sorbet, and sprinkle over your torn mint leaves.
This article was originally published on @stephsimpson