Barbecue inspiration from around the world

Barbecue inspiration from around the world

Add a new twist to your summer party with sauces, dressings and marinades from some of the finest alfresco grilling nations from Australia to Texas.

There is nothing quite like the delicious aroma of a good barbecue, but if simply grilling a couple of steaks and sausages and serving them up with some bread and salads is getting a bit boring, why not seek inspiration in barbie recipes from around the world?

Sweet and sticky – USA style
For a down-south tanginess, you want a sumptuously thick glaze and a spiced-up dressing. Pick your herbs wisely – oregano is an American favourite, and add hot paprika along with other seasonings to taste, plus just a teaspoon of sugar. Coat pork ribs with this dry mixture and allow them to sit for a few hours (in a fridge rather than left out in a warm kitchen).

To make the glaze, get a tin of chopped tomatoes, passata or (if you like a very rich glaze) ketchup, mix with a soft brown sugar, and other seasoning to taste – crushed garlic, more herbs, a dash of Tabasco or a vinegar like cider vinegar, or possibly a couple of sloshes of soy sauce or Worcestershire sauce. Mix in a bowl and allow to sit and infuse.

When you’re ready, make sure you cook the pork ribs thoroughly for a good half an hour, without burning on a direct flame. Then brush generously with the glaze, cook through and re-glaze as you want.

Light and tasty – Aussie barbie
Australians really do know how to eat outdoors well – and probably have more national barbecue dishes that the whole of UK’s trad fayre put together!


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Go for salmon or chicken skewers or in true Aussie style, marinade an excellent leg of lamb. The marinade can still pack a powerful punch with garlic and paprika, but the marinades tend to be lighter than US styles by using lemon juice. For a different take, add a little lime juice instead.

Let the marinade infuse for half an hour or so, then generously brush the prepared lamb and let it sit in the fridge for a few hours. Take the lamb out for a short while before cooking. Lamb needs to be turned, but allow it to cook on the skin side first for about 10 minutes or so, and in total, cook through for about half an hour or so, until the meat looks pink or cooked through according to your taste.

Hot and spicy piri-piri
The light taste of chicken and the spiciness of a piri-piri dressing go really well together. Mash a clove of garlic and chillies (how many chillies and cloves you use depends on how hot you like your food), add two or three tablespoons of cider vinegar, the juice of a squeezed lime, a couple of pinches of paprika and other seasoning like Tabasco, oregano, salt and freshly ground pepper. Mix these with about 50ml olive oil and leave to blend together.

Marinade the chicken pieces and leave for a few hours or even overnight, then when you’re ready, cook the pieces thoroughly on a barbecue as you would normally, remembering that chicken must be cooked through before eating. Continue to add a new coating from the remaining marinade every now and then as the meat cooks.

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