We have written about a few different ideas of what you could cook on your bbq, but how about doing a whole roast dinner? It would take a lot of hard work and patience, but the end results would be worth it.
Cooking a piece of beef for your Sunday roast is normally a delightful winter meal. Having your oven on in the summer isn’t always a welcomed thing, but barbecuing could make a good replacement.
For the ideal barbecued roast beef, we recommend using a rib of beef cut. Seasoning the beef is important, but it’s up to you what you use. Just ensure you use plenty of salt and apply your seasoning generously. For the beef to have maximum flavour, we suggest making the seasoning and putting it on the beef the night before you plan to roast it.
Recommended seasoning for beef
A mix of
- Sea salt
- Black pepper
- Olive oil
For the beef to cook to perfection, you should place the cut on indirect heat, at a temperature of 200°c, for 1 ½ hours or until the core temperature is 65-70°c. For the best cooking response, the lid of your BBQ should be kept closed. Once the beef is cooked through, remove it from the BBQ and allow at least 10 minutes of resting time. The resting time will allow the meat to reabsorb the juices which get restricted during the cooking process.
A roast chicken always goes down a treat, and chicken thighs and legs aren’t an unusual affair on a bbq, so roasting a whole chicken on a bbq could be the new favourite.
We recommend marinating your chicken the night before you plan to put it on the bbq, again allowing the chicken to absorb the maximum flavour. Remember to season the chicken all over, under the skin and in the cavity.
Recommended marinade for chicken
A mix of
- Melted butter
- Olive oil
- A dash of lemon
Once your BBQ has reached a temperature of 200°c, place the chicken on the indirect heat with the lid of the BBQ being kept closed. The chicken will take at least 1 ½ hours but depending on the size, could take longer. You must check the core temperature of the chicken as it should be reading 75°C at least. When the chicken is ready to come off the BBQ, you should allow at least 10 minutes of resting time before carving.
As the cuts of meat will take a while to cook, you may need to top up the coals on your BBQ to ensure it maintains the high temperature needed.
The ideal roast potato has a crisp skin and fluffy interior, but is it possible to achieve this delight on a BBQ?
Before putting the potatoes on the bbq, we recommend parboiling the potatoes for about 20 minutes or until they are soft enough to pierce with a knife. Once cooked, the potatoes are ready to be seasoned.
Recommended seasoning for potatoes
A mix of
- Olive oil
Once the potatoes are covered in the seasoning, they are BBQ ready. Make sure they are in a BBQ safe dish. The potatoes will take approximately 40-50 minutes to cook or cook until they are golden brown.
Place the dish with the potatoes in, underneath the roasting meat. This will allow the juices and fat of the meat to coat the potatoes, giving them an even crisper skin.
Place the veg of your choice on a tray at the back of the bbq for 30-40 minutes and cover them with plenty of oil. This should give you a lovely, caramelized selection of roasted vegetables to accompany your roast dinner.
- Brussel sprouts
Yorkshire puddings are a key part of any roast dinner and shouldn’t be missed when attempting a roast on a BBQ.
You can make the mixture for your Yorkshire puddings quite early on because the mixture can be stored in the fridge.
Yorkshire pudding recipe
- Start by beating 140g of plain flour in with 4 eggs until smooth
- Gradually add in 200ml of milk and carry-on beating. Ideally, you want the mixture to be completely lump-free
- Season with a little bit of salt and pepper
The temperature of the BBQ will need to be increased to between 220-230°c. Once it has reached the ideal temperature, place a cake tray on the BBQ with a little bit of fat or lard in each cell. This will be best placed on direct heat.
When the fat or lard starts to smoke, pour a little bit of the batter into each cell. Filling them to ¾ full and place the tray on indirect heat. It’s very important that once placed on the BBQ, you shut the lid and keep it closed for at least 20 minutes. After 20 minutes or so, lift the lid a little bit and have a glance at the Yorkshire puddings. If they have risen and are a golden brown colour, they are ready to come off the BBQ, if not, close the lid and leave a little longer. Yorkshire puddings are best served straight away.
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