Nom nom – Plan the ultimate family feast with these 3 mega-tasty BBQ recipes

There’s nothing quite like gathering the whole family together on a summer’s evening for an epic BBQ. Kids love it, we love it; it’s a win-win situation. 

We’ve teamed up with the good folks at BIC to bring you the ultimate family BBQ feast. And what a treat it is! Crank up the grill and check out our recipes below.

To Start: BBQ Scallops with chilli and garlic butter

Jamie Oliver’s super tasty scallop recipe is perfect for barbecues. Simply place them on the coals and watch the magic happen!

You’ll need: 

• 12 scallops, trimmed, with the shells
• 100 ml dry white wine
• ½ a bunch of fresh flat-leaf parsley, leaves picked

For the chilli garlic butter:

• 2 tablespoons olive oil
• 100 g salted butter
• 3 cloves of garlic, peeled
• 1 fresh red chilli
• 1 teaspoon freshly ground black pepper

Method:

• Start by making the chilli garlic butter. Place the oil and butter in a pan to melt. Meanwhile, finely chop the garlic and chilli, then add to the pan with the black pepper. Give it a good stir, let all the ingredients party, then set aside.

• Place the shells with the scallops inside them on a platter, then add a dash of white wine to each one. Using tongs, place each shell directly on the coals, carefully positioning them so they can’t tip over. Cover with the lid like an outdoor oven and cook for 4 to 6 minutes, or until cooked through, turning the scallops halfway with tongs. Carefully remove the shells to a serving platter and drizzle about 1 tablespoon of the melted chilli garlic butter over each golden scallop. Roughly chop and scatter over the parsley leaves then serve right away.

Recipe and image via jamieoliver.com

The main event: Homemade beefburgers with all the fixin’s

Let’s face it, a barbecue isn’t a barbecue without a juicy patty. And the following recipe is designed to please serious burger lovers. Check it out below.

To make six of these beauties you’ll need: 

• 1½ kg minced beef, not lean
• 2 red onions, finely chopped
• 5 garlic cloves, crushed
• large handful of parsley, chopped
• 75ml tomato ketchup
• 50ml oyster sauce
• 2 egg yolks

To serve:

• 6 smoked back bacon rashers
• 6 slices fresh pineapple
• 6 slices cheddar cheese
• 6 burger baps, split in half
• 2 tbsp mayonnaise
• 12 slices pickled beetroot
• 2 large tomatoes, sliced
• 1 Cos lettuce, separated into leaves

Method:

• To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6, roll each into a large ball, then shape into burgers (see photos, right). Put them in the fridge and, if possible, leave to chill for at least 1 hr. They can be made up to 2 days ahead.

• To cook the burgers, get the barbecue good and hot with the coals glowing. You don’t need to add any oil to the burgers. Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish slice under the burgers and turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked.

• While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like.

• Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top.

Recipe via BBCgoodfood

To finish: Grilled banana boats

This is hands down one of our favourite summer treats. And it’s popular with the whole family. You can take our word on that!

To make six of these bad boys you’ll need:

• Cut 6 (12-inch) sheets of heavy-duty foil. 
• With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats.
• Holding each banana in hand, fill pocket with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and about 1/2 heaping teaspoon chopped pecans.
• Return each banana to its foil boat. Seal top of foil, leaving 2 to 3 inches headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften.
• Enjoy!

Image and recipe via Buzzfeed

This article is brought to you by BIC. The BIC Megalighter is the perfect multi-purpose lighter for use all year round, inside and outside the home. Easy and comfortable to light with a 6cm wand and up to 750 lights, plus a retractable hook making storage simple. It’s the essential tool for your BBQ this summer! Available from your local Woodies (RRP €3.99) and Dunnes Stores (RRP€3.89).