Sizzling Summer BBQ Favourites

Despite the Irish weather not always cooperating, we are in peak BBQ season and this week I have a range of options that go beyond the typical burgers and blackened sausages. Borrowing ideas from Korea, Turkey and Jamaica, there are plenty of diverse flavours and ingredients to choose from, which will hopefully help you elevate your grill game this summer. Even with the occasional drizzle, these doable BBQ dishes ensure that your outdoor gatherings offer a little something different.

Korean Flanken Style Short Ribs

These are worth tracking down or asking your butcher for. When we lived in Los Angeles, I explored its sprawling Koreatown as often as I could. Korean BBQ is one of the most popular ways to enjoy elements of this unique cuisine and cuts like these short ribs cut flanken style across the ribs are commonplace at restaurants there. Marinated in spicy umami, cooked at the table and devoured with banchan (many small side dishes) and cooked rice, it’s a memorable meat feast. Ring ahead to your butcher to ask for the steaks cut in this style or use rib eye or T-bone with the same marinade. If you can’t get your hands on Gochujang, a Korean spice paste, although it won’t be the same you can replace it with a tablespoon of tomato puree and a teaspoon of chilli flakes or hot sauce.

Get the recipe here.

BBQ Jerk Chicken recipe with Mango Salsa

To Jamaica next for a BBQ Jerk Chicken recipe with Mango Salsa. Forgive me if you have seen me write about this before but it’s such a winner, it’s a regular in our house. This is a recipe which really comes into its own when cooked over hot coals, ensuring not only a hit of heat from the deeply spiced marinade but also the essential smoky element that really good jerk chicken is all about. If you’re feeling fancy, place the mango over the hot coals of a barbecue until you have deep char marks all over, before prepping the salsa.

Get the recipe here.

Turkish Lamb Flatbreads

Lastly my most recent trip to Istanbul saw me introducing our two boys to the magic that is Lamcahun- turkish meat pizza with a thin crust and eaten rolled with parsley, red onion and lemon juice. My speedy take on this is the recipe here for Turkish Lamb Flatbreads, Parsley, Shaved Fennel & Red Onion Salad, using a storebought flat bread smushed with a meat mixture and grilled directly over a hot grate until the meat turns charred and smokey. It’s become our go-to favourite and ridiculously easy to make at home. The flat breads make wonderful little starter before the main event of any BBQ and I urge you to give them a try.

Get the recipe here.

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