Our Ultimate Big BBQ

Our Ultimate Big BBQ

Standby London it’s set to be 27oc at the weekend which means only one thing…

We all like to BBQ, we Brits are famous for braving the weather and carrying on regardless, armed with brollies, makeshift roofing and the like. That’s fine on a small-scale, when it’s just one or two people, easily manageable but what about when you’ve just committed yourself to catering for 30 plus people? That’s more than a few burgers and chops and It seems to have become an annual event for friends and family in this house. If like me you like to cook everything from scratch, it becomes a little bit of a logistical nightmare. That is where advance preparation comes in very handy.


I usually start the week before with a carefully executed plan. I make batches of food then freeze them. From Cooked chicken or slow cooked ribs, which we can later paint with our favourite sticky BBQ sauce to big beefy blue burgers and spicy Moroccan lamb steaks. By freezing your BBQ party food in advance you’re lightening the load and giving your self far more time to enjoy the party. There are a couple of things to remember when you’re freezing marinated meat or fish. Make sure you don’t add too much salt or chilli. These flavours develop rapidly when frozen. You can always add more later. Here are a couple of our favourite BBQ recipes.

Sticky BBQ Sauce

  • 500 ml Tomato ketchup
  • A good tot of rum
  • 120 ml  sherry vinegar
  • 2 tbsp of Worcestershire Sauce
  • 4 cloves of garlic, minced
  • 3 shallots, minced
  • 1 Bay leaf
  • 2 tbsp of maple syrup
  • 60g brown sugar
  • A large pinch of freshly milled black pepper
  • A large pinch of salt or to taste
  • 1 tsp of mustard powder


Make the barbecue sauce in advance to increase the intensity of the flavours. Place all the ingredients into a saucepan and bring to a simmer and cook for 5 minutes before removing from the heat and allowing to cool.Place in an airtight container and put in the freezer until you need to use it. Once needed, defrost for a couple of hours and gently warm through to bring the sauce together again. Once it is cooled slightly, use a pastry brush paint your choice of meat with the barbecue sauce so that they are completely covered. Place on a hot BBQ until the meat is cooked through.

Sticky BBQ Sauce


Blue Burgers

Burgers are easily made in advance and frozen. Just remember to keep the salt content to a minimum as it tends to increase in intensity even in the shortest space of time. Here are our tried and tested cheese burgers. This recipe makes 4 reasonably sized burgers

  • 500g  extra lean steak mince
  • 250g extra lean pork mince
  • 1 shallot, minced
  • A pinch of dried oregano
  • A pinch of dried parsley
  • 2 tsps Dijon mustard
  • A pinch of sea salt
  • A pinch of freshly ground black Pepper
  • 80g blue cheese or your favourite hard cheese ( we used gorgonzola)


In a large bowl mix together the steak , pork mince, shallot, mustard and seasonings and combine well, it’s best here to get your hands stuck in. Again, using your hands divide the burger mixture into eight pieces and then slightly flatten and then shape them into burgers. In a mixing bowl, mash the blue cheese then roll it into mashed small balls. Next, Place each ball in the centre of four of the burgers. Press down slightly. Next, place the remaining four burgers on top the burgers with cheese and  seal them together with your hands.  They are now ready to freeze. When you are ready to use them, remove them from the freezer and defrost for 6-8 hours. Once they are defrosted through they are ready to go onto the BBQ.


Cooking guidelines :

  • Medium 6 minutes each side
  • Well done 9 minutes each side

Moroccan Lamb Steaks


  • 4 lamb steaks
  • A handful of chopped of fresh mint
  • A pinch of ground coriander
  • 2 garlic cloves, minced
  • A tsp of smoked paprika
  • 1 tsp of ground cumin
  • A large pinch of ground black pepper
  • A pinch of cayenne pepper
  • salt, to taste
  • The juice of one lemon
  • A large glug of olive oil


Pat the lamb steaks dry. In a mixing bowl add the herbs and spices and add the lemon juice and oil. Whisk. Add the lamb steaks to the marinade and coat thoroughly. Remove the lamb steaks from the mixture and pop in a freezer bag. Put in the freezer immediately. When you are ready to use them, freeze overnight covered and cook on the BBQ until they are to your taste.

Cooking guidelines :

  • Medium 4 minutes each side
  • Well done 7 minutes each side






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