Calamari schmalamari - squid tubes stuffed with garlic, parsley and prosciutto is where it's at! And the best part? You can make this recipe from start to finish in under 30 minutes.
It's not an Australian barbecue unless you're eating the coat of arms! Put a new twist on the classic steak sanga with kangaroo and sourdough bread.
Amp up that smokey cedar flavour by using, well, cedar! 30 minutes is all you need to transform fresh salmon steaks into coral flakes perfect to top a fresh salad with! Who knew smoking salmon was so easy?
Fragrant with lemongrass, ginger and spices, these are just about the best barbecue snack you can get! Just be sure to prep up a double-batch - we can't guarantee that there'll be any leftovers!
This sticky pork from the Guangdong region of China is a staple of Chinese barbecue shops all over the world. Pro tip: double or triple the recipe and use the leftovers in your fried rice, wonton noodles or even steamed pork buns!
If you like your spice, then this African harissa-marinated chicken is for you! Just remember to wear gloves while preparing the marinade, and don't touch any sensitive, uh, areas.
You can't say the word barbecue and not expect to see ribs, can you? This recipe takes 6 hours to cook, but trust us - the tender resulting slabs are more than worth the wait! Toto, I don't think we're in Kansas anymore!
There are two words you need to know when it comes to a barbecue brisket - smoke ring. Brine, rub, and smoke your brisket to competition level greatness with this recipe. We volunteer to judge!
Bring the Korean bbq home with you, without that smokey smell clinging to your clothing. Bust out your best kimchi and Korean pickles, and enjoy these rich ribs wrapped up in fresh perilla leaves.
You haven't had barbecued fish until you've had an entire fish presented at the table. Eating fish off the bone like this gives you more depth of flavour and texture - once you do this, you might never go back to boring old fillets again!
"Tahini sauce" doesn't even begin to explain the flavour punch of this creamy sauce made with toasted sesame paste, walnuts, parsley, lemon juice, garlic and crushed red pepper. Make extra, and serve it with all your barbecued seafood!
No matter what you call it - kufte, kofta, koobideh - you can't deny that the humble lamb shoulder mince gets absolutely transformed by spices and smoke! Bonus points if you use metal skewers - it will help you cook these koftas evenly by distributing heat from the inside!
In Singapore, the satay madness really descends after dark - hawkers light up the coals and orders are taken in multiples of 10, because 1 is simply not enough! Pro tip: add some puréed pineapple to your peanut sauce for a fresh, authentic sweetness.
These ribs are bathed in smoke before being mopped with gochujanga spicy, fermented, funky and sweet Korean sauce.
Using a brick to press down a butterflied chicken while it's on the grill is a great way to ensure the chook is cooked evenly and achieves the quintessential crispy skin without blackening.
“Nothing beats inviting some friends around for a flame-grilled feast. I love barbecuing lamb ribs because they’ve got a lovely layer of fat which melts as they cook, adding flavour to the ribs, while keeping the meat moist at the same time.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne