BBQ Recipes for Summer

I thought with hopefully the warm weather approaching it would be nice to have a BBQ recipe thread. I’ll link this to the recipe WIKI also.
I’ve just made this satay this morning for use with bbq or grilled chicken etc…
I adapted a recipe my friend gave me as I like it hot and spicy but feel free to adjust the garlic/chilli ratio yourself:

Satay Sauce
165g roasted, unsalted peanuts. (I buy unsalted from the Asian store and dry fry in a pan).
2 Tbsp oil
1 Onion, chopped
2-3 Garlic gloves
3-4cm chopped fresh ginger
Chilli powder to taste or fresh chilli (I use both :rofl:)
2 tsp Curry powder (or use a paste)
1-2 tsp Cumin
400ml can coconut milk
50g brown sugar (tbh it doesn’t really need it)
1tbsp lemon juice
salt to taste.

Process the peanuts in a blender until finely chopped.
Heat the oil in a saucepan and cook the onion for 5 mins or until softened. Add the garlic, ginger, chilli, curry and cumin, stirring for a few minutes.
Add the coconut milk, sugar if using and peanuts. Reduce the heat and cook for at least 5 minutes . Add the lemon juice and salt if using.
For a smooth sauce place in a blender.
Serve warm


Sweet Chilli sauce
300g Long red chillis, stalks removed
3 garlic cloves
450ml white wine vinegar
350g caster sugar
2 tsp fine sea salt

Roughly chop the chillies and put in a blender/ food processor with the garlic .(If you don’t want this overly spicy remove the seeds from half the chillis. I don’t bother but its personal preference.)
Blend until finally chopped
Scraping the sides of the processor tip the paste into a saucepan with the vinegar, sugar and salt.
Boil for 3-4 minutes and then reduce to a light simmer. It will take about 20-30mins before you see it thickening . Leave to cool before filling sterile bottles/ jars . (100 C in the oven for 10 mins will do the trick).
Keep in the fridge.
I double or triple these amounts as we go through so much of it .


It’s not the seeds that give the impression of heat but the pith they are attached to.

Only reason to remove the seeds is if there are so many of them that they spoil the texture.

I’ve been growing Prairie Fire chillis for years now; they are bullet size/shape and have a good taste and heat but they can harbour 30+ seeds in their small frame, so I remove seeds because they are so crunchy - but not hot.

OK you chilli lovers, a quick question. Is there any truth to the theory that something with chillis in gets hotter over time if left? We made a red mojo sauce about a week ago using chillis from the freezer I’d grown a year earlier. Last weekend it was hot but manageable. Last night it nearly blew our heads off and made our lips go numb. Was it just context or can the chilli heat increase if left to mature?

No in my experience. I have Fat Man Chilli sauces, and buy several months supply at a time keeping the opened bottles in the fridge. I’ve not noticed a change in heat level.

I also freeze my chilli harvest and use them throughout the year, and keeping them in the freezer doesn’t change the heat level.

But the more you have - or the more frequently you have them them - the less they impact.

So, it may be that you haven’t had any chillis since that last time you had the sauce, or you used more of it this time.

Although the flavour s could meld and be more evenly spread throughout the sauce, I don’t think the heat levl grew.


Yes, true nut to remove the seeds you need to pull the pith out :wink: which is why I generally tell people to remove the seeds.

What were you drinking or eating with it ? Acidity can accentuate the heat in chillis so for example an NZ SB would make the heat feel more intense than what it actually is, the same goes for food such as tomatoes etc

Tried the snake method on my Weber last weekend and cooked a piece of brisket slow and low for 6 hours. Added a couple of bit of oak at the start

Quite amazed with the results. Quite an easy process

Tomorrow is squid and prawns with garlic and chilli. Simples