No barbie is complete without ...

... 3 of my no-fail-prepare-ahead-BBQ-must-haves!

Being an Aussie I guess there is a certain affinity between myself and my beloved barbie.  When I visited the Webber stand at the Taste of Edinburgh early last month, they laughed when they found out I use my Webber even when there is snow on the ground!  Can't understand why, food cooked on the barbie tastes great no matter what the weather does ... and I guess living in the UK for the last 9 years has changed my perception of 'the perfect weather for a barbecue' too!

With 'summer' drawing to a close there is no better time to share some of our favourite BBQ 'condiments'.

BBQ Sauce
1 tbsp olive oil
1 onion, finely chopped
400g can chopped tomatoes
3 garlic cloves, finely chopped
85g/3 oz brown sugar
3 tbsp malt vingar
2 tbsp Worcestershire sauce
1 tbsp tomato puree


Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins until thickened. For a smooth sauce simply whiz the mixture in a food processor or with a hand blender for a few seconds.


Makes 450ml


Once you've got the basic sauce it can be used to spice up anything from ribs to burgers and beans;
Spicy Spare Ribs
Put 12 pork spare ribs in a large plastic bag and tip in one quarter of the BBQ sauce. Seal the bag and shake to coat the ribs in the sauce. Leave in the fridge overnight, then allow to come to room temp before BBQ’ing the next day.
Tangy Turkey Burgers
Add a chopped onion and a few tbsp of BBQ sauce to 450g turkey mince and shape into 4 large or 8 small burgers. Cook on the BBQ or under the grill, then serve in buns with sliced tomatoes and salad leaves.
Spiced up Beans
Stir a few tbsp of the BBQ sauce into your baked beans and serve with sausages and a fluffy jacket potato.


* Sauce keeps in fridge for 2 weeks

If you only make one of these recipes please let it be this one.  Even non Jack drinkers fall in love with it!


Bourbon-Basting Sauce
1 small onion, chopped
Oil for frying
200ml bourbon whiskey (Jack Daniel’s or Wild Turkey)
100g dark soft brown sugar
100ml tomato ketchup
2 tbsp Worcestershire sauce
2 tsp Dijon mustard
16 pork spare ribs, about 2kg (although we use this sauce on everything but ribs!  Try chicken or even large field mushrooms, but our preferred way is on sausages)

Cook the onion in 2 tbsp oil in a large pan until very soft, about 10 mins. Add the remaining ingredients (except the pork) and bring to the boil. Simmer for 5 mins, until the alcohol has evaporated. Put in a food processor and whiz until smooth. Set aside half the sauce.

Bourbon Basted Bangers

Season the ribs. BBQ over medium-hot coals for 10 mins each side. If the ribs have a reasonable amount of fat, push the coals to the side of the BBQ as the dripping fat will cause flaming. The ribs may take longer to cook if you do this as the heat is indirect. Brush the ribs with some of the sauce then turn and BBQ for 5 mins, repeat about 3-4 times until the ribs are tender and cooked through, with a sticky coating. Serve with the reserved sauce.

Serves 4
Olive, June 07

BBQ’d Corn with Coriander and Chilli Butter
120g unsalted butter, softened

2 small red chillies, seeds removed, finely chopped

2 garlic cloves, crushed

2 tbsp chopped coriander

4 corn cobs

Olive oil, to brush

Mix together the butter, chilli, garlic and coriander.  Cook corn in boiling salted water, until just tender.  Cool slightly, then cut cobs into pieces.  Brush with oil and BBQ until lightly charred.  Heat butter mixture in a pan on the side of the BBQ until melted.  Place corn on a platter, pour over butter and serve.

Serves 4

Delicious, Oct 11

My last piece of advice, what ever you do, don't forget the Hot Chilli Sauce and plenty of ice cold drinks.