--- BBQ Season runs 6 October to 28 November, with episodes available at SBS On Demand after they air. ---
The days are getting warmer and the evenings are longer - which means it's time to fire up the barbecue. And that's what we're doing on SBS Food, with BBQ Season bringing you all the grill thrills in October and November.
On Wednesday nights from 6 October to 24 November, look forward to a triple bill of Licence to Grill, Tom Kerridge BBQ and a revisit to SBS audience favourite, Food Safari Fire. We've also got barbecue marathons on 27 and 28 November, plus Spencer Watts is back with Spencer's Holiday BBQ in October, too.
Here's what you can look forward to.
Licence to Grill
The action kicks off with double episodes of Licence To Grill every Wednesday night in October and November, with Jamaican-born Canadian grillmaster and cookbook author Rob Rainford bringing his cheery enthusiasm to all kinds of reasons to fire up the grill, from a Greek barbecue feast to brunch from the barbie. The author of Born to Grill shows us how to cook everything from simple kebabs and Caribbean chicken to plan-ahead feasts where some overnight marinating yields huge flavour rewards. To get you in the mood, check out his smoked salmon frittata and Tex Mex pork ribs with grilled pineapple salsa.
See double episodes of Licence to Grill from 7.30pm Wednesdays from 6 October to 24 November, with extra episodes in daytime barbecue marathons on 27 and 28 November, kicking off at 11.30am.
Tom Kerridge's Barbeque
British chef Tom Kerridge may have won Michelin stars, but he's equally keen on cooking up a backyard feast with charcoal, smoke and fire. Tom Kerridge's Barbeque is the second show firing up Wednesday nights, following the action of Licence to Grill. Tom's got something for everyone, from whole barbecued fish to salads and burgers and even a baked honey cake.
See Tom Kerridge's Barbeque 8pm Wednesdays from 6 October to 24 November.
Spencer's Holiday BBQ
Spencer Watts, host of Watts on the Grill (check out recipes from past seasons here) is back and this time he's got a parcel (we couldn't resist a pun in honour of his barbecue turkey, made with smoking parcels!) of recipes that would make a mighty fine festive feast. That turkey is especially clever - he uses two different spice rubs, one on each half of the bird, so when the cooking is done, you've got turkey two ways. There'll also be salads, goat cheese and chive cornbread, cranberry burnt orange marmalade and maple rye pumpkin pie.
Catch the Spencer's Holiday BBQ special at 12.30pm on Sunday, October 10.
Food Safari Fire
Rounding out the flame-fired, charcoal burning action of BBQ Season is Food Safari Fire. Catch up with Maeve O'Mara as she explores how cultures across the world cook with fire and learns the secrets to grilling, smoking, roasting and baking from some of Australia's top chefs, cooks and barbecue devotees. Find details of what's in each episode, plus links to all the recipes, here.
Watch Food Safari Fire 8.30pm Wednesdays from 6 October to 24 November.
There have been some great barbecue recipes in The Cook Up with Adam Liaw - head to the program page here for articles, interviews and all the show recipes, including Adam's lemongrass barbecue pork belly on rice.
If you're a seafood fan, check out Peter Kuruvita's ultimate seafood barbecue.
Plus discover hundreds of other ideas for grills, vegetarian dishes, sauces, barbecue desserts and more in the SBS Food barbecue recipes collection.
Blending Middle Eastern with Australian flavours, Adam shares his recipe for these juicy lamb skewers, coated in a wattle seed and bush tomato tahini.
For this dish, it is best to use pork that is a little bit fatty, such as pork belly or shoulder, as the fat will render and caramelise, turning into delicious smoky crispy bits.
Pizza a la parrilla is great for sharing as an appetiser at an asado. It’s usually simply topped with ham, cheese and perhaps an olive or two.
Cinnamon buns baked on the barbeque in an orange peel. What? Yep! The orange peels help create a fluffy and chewy bun and add some great citrus flavour too.
Zhug, a Middle Eastern green sauce, is the perfect partner with grilled cauliflower steaks.