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The Ultimate Summer BBQ

BBQ season has arrived and we are here to help you host the ultimate summer BBQ!

Best British Beef Burgers – (Ready in 20 mins)

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What you need: 

  • 2 pounds of extra-lean ground beef
  • 1 lightly beaten egg
  • 1 ounce dry onion soup mix
  • 2 teaspoons of hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 3/4 cup rolled oats

What you need to do: 

  1. Lightly oil grate and preheat your outdoor grill to a medium high heat
  2. In a large bowl, combine all ingreedients together, and then shape into 6 even patties
  3. Now is just to grill the patties over the medium high heat for approx 10 – 20 minutes (or to desired doneness)

Sticky BBQ Sausages – (Ready in 20 mins) 

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What you need: 

  • 12 thick pork or beef sausages
  • 3 tbsp soy sauce
  • 3 tbsp clear honey
  • 1 garlic finely chopped clove
  • 1/2 tsp dried chilli flakes

What you need to do: 

  1. Mix all ingredients together and pour the mixture into a disposable tray. Add the sausages into the tray an turn them over to coat them in the mixture
  2. Place the tray straight onto the BBQ for 15 minutes ensuring you turn the sausages as needed until sticky and cooked through

Beer Can Chicken 

beer can chicken

 What you need: 

  • Beer can 330ml
  • One whole chicken
  • Olive oil
  • Lidded BBQ
  • 1 tbsp muscovado sugar
  • 1 tbsp sweet smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp English mustard powder
  • 2 tsp thyme
  • 1½ tsp celery salt

What you need to do: 

  1. Light your lidded barbecue and wait for the flames to die down and for the coals to turn white and into ash. After this push all the coals to one side, if you are using a smaller BBQ, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals – this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn’t topple over.)
  2. Mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the chicken.
  3. Open the beer can and pour out half (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright on the can. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren’t clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)
  4. Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.

Sweet potato jackets (vegetarian option)

Sweet potato jackets

What you need: 

  • 4 medium sweet potatoes
  • 4 tbsp olive oil
  • 1 large garlic clove, crushed
  • 1 banana shallot, finely chopped
  • 400g can chickpeas, drained
  • 75g baby leaf spinach
  • small bunch dill, finely chopped
  • 1 lemon

What you need to do:

  1. Once you have wrapped each potato in foil put them directly on the hot coals of a barbecue. Depending on the size of the potatoes they should be left there for for 35-45 mins. To check that they’re cooked insert a skewer into each one.
  2. Meanwhile, you should heat 1 tbsp olive oil in a large frying pan over a medium heat. Then add some garlic and shallot and leave it to fry for 2-3 mins (or until it’s softened). Once that’s done stir the chickpeas into the mixture. Gently warm through for around one minute, then add the spinach and leave to wilt. Add the dill.
  3. Whisk the lemon juice, zest and remaining olive oil together in a small bowl. Season it to taste and then stir into the chickpea mixture. You can then gently mash with a potato masher until the chickpeas are crushed slightly. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.
  4. Split the potatoes open long ways. Finally fill it with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds to have the perfect option for a vegetarian.

Have you ever tried one of these amazing BBQ recipes? What’s your favourite BBQ food? Let us know in the comment section below!

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I can't wait to try one of these at my next BBQ!

What a great range of tasty ideas for a BBQ!

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