There is nothing better than enjoying a great BBQ with family and friends under a Great Aussie Patio.
The sun is out and the weather is beautiful, so we have put together some of our team's all-time favourite BBQ Recipes for you to try this summer.
Brett’s Simple BBQ Baste & BBQ Splayed Chicken
This baste takes no time at all and you don't have to spend time mixing lots of ingredients together or wait for your food to marinade for hours. It's great on a leg of lamb, roast chicken and steaks.
Extra Virgin Olive Oil. (For that extra hit of flavour, you can also try infused/flavoured olive oil such as chilli or garlic to your baste.) All-purpose seasoning and honey.
In a small bowl mix equal parts seasoning, honey and olive oil. Depending on your tastes you can add more seasoning or honey.
Brush over with a few sprigs of Rosemary and Thyme as it is cooking on the grill or the rotisserie. The baste will give you a sweet, salty and slightly spicy flavour.
Ask your local butcher, to splay a whole chicken or any of the large retail supermarkets can do this for you, if they have a butcher section.
On the BBQ cook for 5 mins each side in the centre of the grill on a high to medium heat, then turn the BBQ grill to a lower heat.
Turn regularly and baste well between turning. To check that it’s cooked through, pierce with a knife between the thighs and breastbone, the flesh should be white and firm.
Remove from the heat and give the chicken a final baste then cover with alfoil. Leave it to rest for about 10 minutes while you knock up a quick salad.
To serve just cut the chicken into portions and drizzle a bit of olive oil over the chicken and salad. There you have it a quick and easy baste on a BBQ splayed chicken.
Cameron’s BBQ Garlic Butter Crayfish
Cameron is part of our fabrication team and is ready for fishing any time of the day or night. He loves his seafood and loves it best fresh out of the ocean.
So when it’s cray season in Perth, Cameron loves nothing more than cooking his catch of crays on the BBQ in garlic butter.
Garlic Butter Sauce:
Cameron keeps it simple so 1 cup of butter melted in the microwave. Once melted add 4 cloves crushed garlic, salt and pepper.
Cameron is not much for portions and loves garlic, so likes a lot in his sauce. However, you can add as much or as little as you like. This should be enough for up to 6 tails.
As Cameron catches his own he has to prep the crays by cutting the crayfish in half, remove the internals and rinse underwater then pat dry with a paper towel.
You can purchase your crays already cut and cleaned from your local fishmonger or local supermarket which is a lot easier.
Have the BBQ grill on high and place the crayfish shell side down and generously brush the sauce over the exposed meat. Grill for 4 to 5 minutes or until the shell turns red.
Turn the crays over and grill for another 4 minutes or until the flesh is white. Take off the heat and brush with the remaining sauce and serve while hot.
Eamonn’s 12 Hour Texan BBQ Brisket
Eamonn is one of our design consultants, who loves his BBQ, especially the smoker. He has a smoked Brisket recipe that will have you convinced that you need to buy a smoker if you don’t already have one.
Now Eamonn is using a Kamado Ceramic smoker which will differ from some other Smokers on the market but you can still achieve the same results with other smokers.
Eamonn likes to experiment with lots of different rubs but his current love is the Texan BBQ dry rub. This can be bought in a packet or you can create your own mix with this quick rub recipe.
The Texan BBQ Rub
You will need 1/4 cup light brown sugar, 1 tablespoon smoked paprika, 1 teaspoon ground cayenne pepper, 1 teaspoon chilli powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon ground black pepper.
Mix all ingredients in a bowl making sure that the brown sugar is broken up completely.
Eamonn likes to use chunks of Cherry wood as these will last the whole 12hrs. Pre-heat the smoker to 220°F (105℃).
As Eamonn is using a ceramic smoker he does not pre-soak his wood or use a water tray, so you will need to refer to your smokers manual for the recommended settings for best results.
Eamonn uses a 4kg brisket which is good for this 12hr smoke. Grab a flat tray and place the rub and brisket in the tray.
Firmly rub the dry mix into the brisket, you want to get the rub into the meat and into any fat on the brisket.
Once you have completely covered the brisket in the dry rub place onto the grill of your smoker close the lid and leave it for the next 12hrs. If you're using a smaller cut of brisket then you will need to adjust the cooking time to compensate.
Once cooked remove and let it rest for a couple of hrs. The wait is well worth it, as the brisket moist and full of flavour.
This website is fantastic when looking at smoking times as well as some great tips for new or advanced smokers alike.
Well with all that great taste of BBQ nothing washes it down like an ice-cold beverage, check out our blog on 6 Beers To Enjoy This Summer.
That’s just a small taste of what a few of us love to cook up and everyone loves a great BBQ Recipe, especially under a Great Aussie Patio.