End of Summer BBQ: The Final Feast

There’s something a bit sad about the last big BBQ of the summer. I want it to feel like a greatest hits album- all the best of what I’ve been cooking up all summer long shared with family and friends: smoky meat, fresh crunch, addictive sauce and dishes which barely require a recipe to follow. Whether you’re feeding ten or just your closest pals, I want to arm you with recipes which will make your effort pay off!

Crying Tiger Sauce and Sesame Baby Gem Salad

Start strong with Steak with Crying Tiger Sauce and Sesame Baby Gem Salad- a Thai-inspired dish where the steak is great, but the dipping sauce is where it’s at. A vibrant mix of lime, fish sauce, sugar and chilli with that crucial toasty rice powder (the secret to its flavour and texture). The key here is a hard sear on the steak and get the best you can afford- Bavette is a treat. Let the steak rest before slicing thinly. As for the salad it’s a simple combo of crisp baby gem, dressed lightly with sesame oil, and rice vinegar. For true success, the steak is phenomenal cooked over blistering hot coals.

Get the recipe HERE

Smashburger Feast

Next up, not technically BBQ friendly, but I make them with a flat grill plater to make a Smashburger Feast. The trick here is to use the best quality minced beef with a high fat content for the best flavour- don’t over mix and let the smashing take place over a high heat. Don’t mess with the cheese- Irish red cheddar works brilliantly here for real flavour, but feel free to swap in a nutty Comté if you’re feeling bougie. The sweet potato fries are a nice twist but only work if you follow the cornflour step- don’t skip it or you’ll get sad, soggy chips- ideal for your airfryer to take care of. Pickle brine in the dressing for the slaw is a smart move and helps cut through all the richness. Make extra sauce- you’ll want it on everything.

Get the recipe HERE

Charred Short Rib Bulgogi with Gochujang-Glazed Pineapple

To close, go big with one of my favourite dishes from my time in Los Angeles where Koreatown kept us well fed: Charred Short Rib Bulgogi with Gochujang-Glazed Pineapple. This is a centrepiece. The marinade is classic Korean BBQ- pear, soy, garlic- but the pineapple is the curveball that cuts through the spice. Gochujang is non-negotiable here. If you’ve not come across it before, it’s a funky fermented Korean chilli paste that keeps for months in the fridge. It’s the depth, the heat, the umami. Char your pineapple properly- it should have deep char marks and and when you glaze it, don’t rush. Let it bubble and thicken until it clings to the fruit like BBQ sauce on ribs. Serve everything family-style with fluffy rice, cool cucumber, and kimchi for kick.

Get the recipe HERE

It’s the closing ceremony for the season. Pull out the platters. Pour something cold. And pray to the weather gods for one last summer splash!

Photography Credit: Donal Skehan & Tara Fisher

Food Styling Credit: Charlotte O’Connell

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