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BARBECUE RECEPIES

Enjoy some of our tried and tested BBQ recipes:


Grilled Stuffed Mushrooms

Ingredients:

  • 24 medium mushrooms
  • ¼ cup of spring onions, minced
  • 4 tablespoons of margarine
  • 2 teaspoons flour
  • ½ teaspoon dried marjoram
  • ¼ cup dry white wine
  • ½ cup cooked ham, finely diced
  • 1 tablespoon parsley, minced.
Grilled Stuffed Mushrooms

Cooking Method:

  1. Wash mushrooms and remove stems.
  2. Gently soften the onions in butter over a low heat, add the marjoram and flour and stir well, add the wine and continuously stir until thick.
  3. Remove from the heat and add the ham and parsley.
  4. Place the mixture into the centre of the mushrooms.
  5. Wrap the mushrooms into a foil packet and place a small knob of margarine onto the top.
  6. Gather the edges of the foil and seal, grill over medium heat for 15 minutes.

Stuffed Green Pepper Boats

Ingredients:

  • 1 ½ cups unseasoned croutons
  • ¾ cup grated mozzarella cheese
  • ¾ cup tomatoes, chopped
  • ⅓ cup hot water
  • 2 tablespoons chopped black olives
  • 2 tablespoons chopped onion
  • 2 tablespoons melted butter
  • ¾ teaspoon oregano
  • ½ teaspoon garlic salt
  • 3 large green peppers
Stuffed Green Pepper Boats

Cooking Method:

  1. Cut the peppers in half lengthwise and remove the seeds and centre stalk.
  2. Combine all the remainder ingredients in a bowl.
  3. Stuff each half pepper with the mixture and place in the centre of a 9” square of foil.
  4. Mould and shape foil to fit contours of each green pepper, leaving tops uncovered.
  5. Grill over medium heat for 25-30 minutes (or until peppers are tender).
  6. Place single large sheet of foil over tops of peppers during the last 10 minutes to thoroughly cook top edges.

Serves: 6

Grilled Courgettes with Mozzarella

Ingredients:

  • 3 Courgettes
  • 2 tablespoons olive oil
  • Salt
  • Black Pepper
  • ¼ teaspoon wine vinegar
  • 1 garlic clove, crushed
  • 1 tablespoon fresh parsley, chopped
  • 225g/8oz Mozzarella cheese
Grilled Courgettes with Mozzarella

Cooking Method:

  1. Slice the courgettes lengthwise into ¼ inch slices.
  2. Mix 1 tablespoon of oil, ¼ teaspoon salt and some black pepper, coat courgette slices well.
  3. Grill over hot heat for 8 – 10 minutes turning once.
  4. Return to the bowl adding ½ tablespoon of oil, some more salt, vinegar, garlic and parsley. Mix well and allow to cool a little.
  5. Arrange the mozzarella slices in a circle, drizzle with remaining oil and a pinch of pepper.
  6. Arrange the courgette slices, folding them in half and tucking them in between the mozzarella slices.

Spicy Grilled Fries

Ingredients:

  • 4 medium baking potatoes (1 – 1 ½ pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon seasoned salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
Spicy Grilled Fries

Cooking Method:

  1. Cut the potatoes lengthways into ½ x ½ inch sticks.
  2. Place the potatoes sticks, oil and lemon juice in a large resealable plastic bag and toss, making sure that all the potatoes are coated in the mix.
  3. Combine the seasoned salt, cumin and black pepper in a small bowl and set aside
  4. Place potatoes in centre of the grill and cook for 12 to 15 minutes or until tender, make sure you turn the potatoes twice during this time.
  5. Remove from the grill when tender and sprinkle with season mix, and shake gently.

Makes 4 servings

Sardines with Coriander and Lime

Ingredients:

  • 8 small sardines
  • salt
  • Zest and Juice of 1 Lime
  • 1 Lime, thinly sliced
  • 1 Green Chilli, thinly sliced
  • 100g/4oz freshly chopped coriander
  • Olive oil
Sardines with Coriander and Lime

Cooking Method:

  1. Season the insides of the fish with salt then make 2 – 3 shallow diagonal cuts on both sides of each fish.
  2. Combine the lime juice, zest and sliced chilli in a bowl and rub into the fish, both inside and out.
  3. Place the fish in a shallow dish, sprinkle the coriander over and cover with slices of lime.
  4. Marinate in the fridge for at least one hour.
  5. Brush the fish liberally with olive oil, place in an oiled hinged wire fish grill and cook over medium heat for 3 – 4 minutes.
  6. Turn, brush with olive oil and cook for a further 3 – 4 minutes.

Basil Prawns

Ingredients:

  • 12 Large Tiger Prawns, peeled and de-veined
  • 2 tablespoons Dijon mustard
  • 50g/2oz melted butter
  • 3 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons basil, chopped
  • Juice of 1 lemon
  • Salt and White pepper
Basil Prawns

Cooking Method:

  1. Combine all the ingredients in a shallow dish and mix well.
  2. Add the prawns and toss to coat.
  3. Cover and marinade in the fridge for 1 hour.
  4. Remove the prawns and thread on to skewers.
  5. Cook over medium heat for 2 – 3 minutes each side

Barbecued Back Ribs

Ingredients:

  • 2 baby back ribs cut in half
  • 300 ml tomato ketchup
  • 3cm length ginger, grated
  • 200 ml soy sauce
  • 2 teaspoons rosemary, finely chopped
  • 2 teaspoons ground star anise
  • 5 tablespoons runny honey
  • 4 gloves garlic, grated
  • 5 tablespoons dry sherry (or sake if preferred)
Barbecued Back Ribs

Cooking Method:

  1. Combine all the ingredients except the ribs in a bowl and whisk until well mixed.
  2. Pour over the ribs and leave in the fridge to marinate overnight.
  3. Place the ribs in a saucepan, pour over the marinade and add just enough water to cover the ribs.
  4. Bring to a boil then reduce to a simmer and cook for 1 hour covered.
  5. Transfer the ribs to a hot BBQ and grill.
  6. Reduce the sauce in a work and every 2 minutes or so brush the ribs with the reduced BBQ sauce.
  7. Continue cooking until ribs are nicely caramelized and completely covered in the BBQ sauce.

BBQ Steaks

Ingredients:

  • ½ cup balsamic vinegar
  • ¼ cup soy sauce
  • 3 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 2 teaspoons ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion powder
  • salt (to taste)
  • 1 pinch cayenne pepper
  • 2 (½ pound) beef rib eye steaks
BBQ Steaks

Cooking Method:

  1. In a medium bowl, mix the vinegar, soy sauce, garlic, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt and cayenne pepper.
  2. Place steaks in a shallow, non-porous dish and pour marinade over steaks.
  3. Rub the liquid into the meat, cover and let marinate in the fridge for 24 – 48 hours.
  4. Grill steaks up to 7 – 8 minutes per side, depending on personal taste.

BBQ Short Ribs

Ingredients:

  • ¼ cup dark brown sugar
  • ½ cup cider vinegar
  • ½ cup ketchup
  • 2 cups chicken stock
  • 2 cups water
  • 3 tablespoons tomato paste
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon dry English mustard powder
  • 1 tablespoon chilli powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cayenne
BBQ Short Ribs

Cooking Method:

  1. Combine the vinegar and sugar in a large saucepan and simmer until mixture thickens to a syrup consistency (usually 10 – 15 minutes).
  2. Add water stock and seasonings.
  3. Bring to a boil and add ribs.
  4. Simmer for approx 20 minutes.
  5. Allow ribs to cool on a dish lined with foil.
  6. After 15 minutes, wrap the ribs in the foil and refrigerate overnight.
  7. Simmer the remaining liquid reducing until it becomes thick enough to coat the back of a spoon.
  8. Cool and refrigerate. Save this sauce to baste the ribs while grilling.
  9. Grill ribs for 30 - 40 minutes, turning once or twice and basting every 10 to 15 minutes.

Greek BBQ Chicken

Ingredients:

  • 110 ml olive oil
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 2 lemons, juiced
  • 1 whole chicken, cut into pieces
Greek BBQ Chicken

Cooking Method:

  1. Combine the olive oil, garlic, rosemary, thyme, oregano and lemon juice in a glass dish.
  2. Place the chicken pieces in the mixture, cover and marinate in the fridge overnight.
  3. Lightly oil the cooking grill and cook the chicken until the juices run clear.
  4. Dispose of the remainder marinade.

Barbecued Stuffed Apples

Ingredients:

  • 4 apples
  • 3oz sugar
  • 1 teaspoon ground cinnamon
  • 25g/1oz chopped nuts
  • 25g/1oz chopped raisins
  • 4 teaspoons butter
Barbecued Stuffed Apples

Cooking Method:

  1. Core the apples and place each on a large piece of double thickness foil.
  2. Place the sugar, cinnamon, nuts and raisins in a bowl, mix well.
  3. Stuff the centres of the apples with the mixture.
  4. Place a teaspoon of butter on the top of each apple and wrap securely with the foil to make a parcel.
  5. Cook directly on medium hot coals for 25-30 minutes until soft.

Chocolate Stuffed Bananas

Ingredients:

  • 4 medium bananas, unpeeled
  • 24 squares milk chocolate (125g/5oz)
  • Whipped cream
Chocolate Stuffed Bananas

Cooking Method:

  1. Cut each banana lengthways, through the skin, making sure you don't cut all the way through the bottom layer of skin.
  2. Place about 6 squares of chocolate in the cuts of each banana.
  3. Wrap in foil and cook over medium coals for 10 minutes, turning once.
  4. Remove foil and place bananas on plate and decorate with the whipped cream.

BBQ Tropical Fruit Skewers

Ingredients:

  • 1 large mango
  • 2 large bananas
  • ½ pineapple
  • 1 ripe papaya
  • Juice of ½ lime
  • 4 tablespoons of rum
  • 2 tablespoons of brown sugar
BBQ Tropical Fruit Skewers

Cooking Method:

  1. Prepare all the fruit and cut into large chunks about 1 inch.
  2. In a large bowl, combine the lime juice, rum and sugar and mix well with the fruit.
  3. Thread varying fruit onto skewers.
  4. Cook over hot heat for 3 - 4 minutes each side.