Share     Facebook icon Twitter icon Twitter icon

Sizzling summer BBQ recipes

Share |

Back to front page

Summer and BBQs make an irresistible combo.

And for cooking inspo beyond ordinary, check out these delicious dishes courtesy of our friends at Weber.

The icons of the BBQ world have dished up six mouth-watering recipes for all tastes. They are: 

  • Prosciutto-Wrapped Firecracker Prawns

  • T-Bones with Compound Steak Butter

  • Barbecued Beef Carpaccio

  • Grilled Cauliflower Steaks with Tahini Dressing

  • Grilled Salmon and Asparagus

  • Curried Lamb Chops with Yoghurt Sauce

Whether at a BIG4 park or from home, prepare to cook up a storm…

Prosciutto-Wrapped Firecracker Prawns

Serves: 3-4

Prep time: 15min

BBQ time: 4min


24 green prawns, peeled, deveined, tails intact

2 tbsp chilli garlic sauce (i.e. Sriracha)

2 tsp chipotle chilli powder

24 strips prosciutto, thinly sliced

Store-bought aioli


1. If using wooden skewers, soak them in water for at least 30min.

2. Prepare the BBQ for direct cooking over high heat (230-290°C).

3. Brush both sides of the prawns with the chilli sauce, and then sprinkle all over with the chipotle chilli powder. Wrap a slice of prosciutto around each prawn. Thread onto skewers; 1-2 prawns per skewer.

4. Place the prawns on the BBQ over direct high heat, close the lid, and BBQ for 2min on each side. Serve the firecracker prawns with aioli.

Top tip: Kids will love them too, but perhaps pull back on the chilli.

T-Bones with Compound Steak Butter

Serves: 2

Prep time: 30min

Refrigeration time: 30min

BBQ time: 10min


2 T-bone steaks (each about 300g), 2.5-3cm thick

Olive oil

Sea salt

Freshly ground black pepper

Compound butter

100g butter, softened

1 tbsp fresh flat-leaf parsley, finely chopped

1 garlic clove, finely chopped

1 shallot, finely chopped

1 tbsp capers, finely chopped

4 anchovy fillets, finely chopped

3 tsp Worcestershire sauce

1 tbsp tomato paste

½ tsp cayenne pepper

1 tsp smoked paprika


1. To make the compound butter, combine all the relevant ingredients in a bowl. Spoon the butter onto a sheet of plastic wrap. Roll the butter into a log shape, using the plastic wrap to assist with rolling. Refrigerate for 30min to set.

2. Prepare the BBQ for direct cooking over high heat (250-290°C).

3. Lightly coat the steaks with olive oil and season with salt and pepper. Remove the butter from the fridge and slice into 8 portions. Set 2 portions aside for the steaks, and the remaining butter portions can be refrigerated in an air-tight container for 4 days or in the freezer for up to 3 months. Bring to room temperature before using.

4. Once your BBQ has preheated, brush your cooking grills clean. Grill the T-Bone steaks over direct high heat for 3-4min per side for medium doneness or until cooked to your liking. To get great grill marks, press on the steaks with the back of your tongs to ensure the surface of the steaks make full contact with the hot cooking grill. During the last 1min of cooking time, place one portion of the butter on each steak.

5. Remove the steaks from the BBQ and leave to rest for 5min before serving.

Big tip: Pair this with a chilled pinot.

Barbecued Beef Carpaccio

Serves: 6

Prep time: 20min

BBQ time: 4min


1 x 800g beef fillet/tenderloin

1½ tbsp salt

1½ tbsp pepper

1½ tbsp brown sugar

3 tbsp fresh thyme leaves

1 cup rocket

⅓ cup shaved parmesan

1 tbsp olive oil, to drizzle


1 spring onion, finely chopped

3 tbsp olive oil

1 tbsp capers, finely chopped

1 tbsp lemon juice

1 tbsp white wine vinegar

1 tbsp Dijon mustard


Special equipment

2 handfuls hickory or mesquite wood chips


1. Soak hickory or mesquite wood chips in water for at least 30min.

2. Prepare the BBQ for direct cooking over high heat (250-290°C).

3. Combine all the dressing ingredients together, including salt and pepper to taste. Cover with plastic wrap and refrigerate until required.

4. Truss the beef into an even cylindrical shape with kitchen string, if it has not already been done by the butcher. On a chopping board, sprinkle the salt, pepper, brown sugar, and thyme leaves over the board. Roll the beef on the chopping board, coating it all over in the seasonings.

5. Drain and add the wood chips to the charcoal or to the smoker box of a gas BBQ, following the manufacturer’s instructions. When smoke appears, BBQ the beef over direct high heat for 4min, with the lid down, quarter turning the beef each minute or until just seared and caramelised.

6. Remove the beef from the BBQ. Using a very sharp chef's knife, thinly slice the beef. Lay each slice on the chopping board, press, and flatten with the side of the knife to achieve very thin slices. Place the slices of beef on a platter plate. You can serve immediately or cover with plastic wrap and refrigerate until required, up to 6hr.

7. Top with the rocket and Parmesan shavings. Drizzle with the dressing and olive oil. Finish with a season of salt and pepper.

Recommendation: Perfect for campsite nibbles.

Grilled Cauliflower Steaks with Tahini Dressing

Serves: 3

Prep time: 10min

BBQ time: 30min


1 cauliflower head

3 tbsp olive oil, divided

½ cup raw almonds

¼ cup currants

½ cup fresh mint leaves

½ cup Greek (or plain) yoghurt (optional)

Turmeric and chilli seasoning

1½ tsp sea salt

1½ tsp turmeric powder

¾ tsp ground cumin seeds

¾ tsp dried oregano

½ tsp dried chilli flakes

½ tsp freshly ground black pepper

Tahini dressing

4 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

2 tsp tahini

2 tsp honey or maple syrup

½ tsp Dijon mustard

Sea salt, to taste

Freshly ground black pepper, to taste


Note: This dish is not only perfect for vegetarians, as it can be adapted for vegans too (leave out the yoghurt). It also makes a terrific side dish.

1. Combine the seasoning ingredients in a small bowl. Sit the cauliflower on a bench, stalk side up. Cut three steaks from the cauliflower, approximately 1cm thick; you will need a section of the stalk to keep the steaks together. Reserve the leftover floret for another use. Brush both sides of the steaks with 1½ tbsp of olive oil and season all over with the seasoning. To make the dressing; whisk together all of the tahini dressing ingredients in a small bowl or jar.

2. Prepare the BBQ for direct cooking over medium heat (180-230°C) with a perforated grill pan or Weber Ware frying pan.

3. Once the BBQ has preheated, add the almonds to the pan and toast for 4min over direct medium heat, stirring occasionally. Remove from the BBQ once toasted.

4. While the almonds are toasting, place the cauliflower steaks onto the BBQ and cook over direct medium heat for 10min. After 10min, using a metal spatula, flip and continue to cook for a further 10min.

5. If the steaks are not yet tender, brush the steaks, using the remaining 1½ tbsp of olive oil. Flip and cook for 4min. Brush one last time with the oil, flip, and cook for a final 4min, or until the steaks are tender.

6. Roughly chop the almonds. Serve the cauliflower steaks with the chopped toasted almonds, currants, mint leaves, yoghurt, and tahini dressing.

Top tip: To cook any leftover cauliflower, lightly coat with olive oil, salt, and pepper and roast the florets for 30min over indirect medium heat (190-230°C). Alternatively, grill them over direct medium heat for 25min, turning as needed.

Grilled Salmon and Asparagus

Serves: 2

Prep time: 15min

Marinating time: 15min

BBQ time: 6-8min


2 thick salmon fillets, skinless and boneless

1 tbsp finely chopped fresh oregano leaves

2 tbsp olive oil

½ tsp sea salt

¼ tsp freshly ground black pepper

2 garlic cloves, crushed

1 tsp dried chilli flakes

1 tbsp sesame seeds

4 asparagus spears, sliced into 3cm batons

1 lemon, thinly sliced into 5mm slices


1. If using wooden skewers, soak them in water for at least 30min.

2. Cut the salmon fillets into 2.5cm cubes. In a medium bowl, mix together the oregano, olive oil, salt, pepper, garlic, chilli flakes, and sesame seeds. Add the salmon, toss to combine, and set aside to marinate for 15min.

3. Prepare the BBQ for direct cooking over medium heat (180-230°C).

4. Thread the salmon, asparagus, and lemon slices alternately onto skewers, and then grill over direct medium heat, with the lid closed, for 3-4min. Using a metal spatula, carefully flip the skewers and grill for a further 3-4min, or until cooked to your liking.

Recommendation: The perfect choice when staying at a beachside BIG4 park.

Curried Lamb Chops with Yoghurt Sauce

Serves: 2-3

Prep time: 20min

Marinating time: 2h

BBQ time: 8-10min


8 lamb loin chops, each 4cm thick, trimmed


125ml plain full-fat Greek yoghurt

1 tbsp finely chopped coriander leaves

2 tsp lime juice

1 tsp chilli-garlic sauce or harissa paste

½ garlic clove, finely chopped

¼ tsp sea salt

⅛ tsp garam masala


3 tbsp lime juice

2 tbsp peeled, finely grated fresh ginger

2 tbsp extra-virgin olive oil

2 tsp hot Madras curry powder

1 tsp smoked paprika

1 tsp ground turmeric

1 tsp cayenne pepper

1 tsp sea salt

1 tsp freshly ground black pepper


Note: Lamb has a stronger flavour than beef or pork, which makes it a good partner for bold marinades and sauces. Here, we take the meat in an Indian direction, using spices that pack a lot of pizzazz. It’s easy to modify the sauce to your liking and convenience. For example, if you don’t have garam masala, a blend of roasted and ground spices, use a little curry powder instead.

1. In a small bowl, whisk together all the sauce ingredients. Cover and refrigerate until 30min before serving. (The sauce can be made up to 8 hours in advance).

2. In a separate small bowl, whisk together all the marinade ingredients. Place the lamb chops in a large glass baking dish, pour the marinade over them and turn the chops to coat evenly. Cover and refrigerate for at least 2hr or up to 4hr. Allow the chops to stand at room temperature for 15–30min before barbecuing.

3. Prepare the BBQ for direct cooking over medium heat (180-230°C).

4. Brush the cooking grills clean. Remove the chops from the dish and discard the marinade. Grill over direct medium heat, with the lid closed, until cooked to your desired doneness (8-10min for medium rare), turning once. Remove from the BBQ and leave to rest for 3-5 min.

5. Serve the chops warm, with the yoghurt sauce alongside.

Big tip: Inviting your cabin or campsite neighbours over for dinner? Simply double the recipe.

Source : BIG4 Holiday Parks December 2020 

Reproduced with the permission of BIG4 Holiday Parks. This article first appeared on  and was republished with permission.

Important: Any information provided by the author detailed above is separate and external to our business and our Licensee. Neither our business nor our Licensee takes any responsibility for any action or any service provided by the author. Any links have been provided with permission for information purposes only and will take you to external websites, which are not connected to our company in any way. Note: Our company does not endorse and is not responsible for the accuracy of the contents/information contained within the linked site(s) accessible from this page.


Back to front page