The sun’s shining, temperatures are soaring, and the weekend ahead looks set to be a proper heatwave – the perfect excuse to fire up the BBQ. There’s nothing better than juicy, flavour-packed meat sizzling on the grill, the smell of smoke in the air, and friends and family enjoying long summer evenings together.
This is the time to bring bold flavours to the table – smoky paprika pork chops with a touch of honey, citrus-marinated spatchcock chicken, or a herb-packed lamb leg that melts in the mouth. Pair your grilled meats with fresh, vibrant sides and you’ve got a feast that hits every note. Whether you’re a seasoned grill master or new to BBQs, the warm weather is calling – so grab your tongs, fire up the coals, and enjoy some seriously delicious summer cooking.
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Lamb Leg with Garlic & Rosemary
Perfect for: Slow cooking on a kettle BBQ or smoker.
Serves: 6–8
Ingredients
• 2–2.5kg Bonelss lamb leg or (bone-in for extra flavour)
• 4 cloves garlic, sliced
• 4 sprigs fresh rosemary
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp cracked black pepper
Method
1. Prepare your BBQ: Set your BBQ for indirect cooking, aiming for a steady low heat of around 150°C. If using charcoal, bank the coals to one side; for gas, turn off one burner and place the meat over the unlit side. Add a small handful of wood chips for a gentle smokiness if you like.
2. Flavour the lamb: Use a sharp knife to make small, deep cuts all over the lamb shoulder. Push a slice of garlic and a small sprig of rosemary into each cut — this infuses flavour deep into the meat as it cooks.
3. Season generously: Rub the lamb all over with olive oil, then sprinkle with sea salt and cracked black pepper. The oil helps the seasoning stick and encourages a beautiful golden crust.
4. Slow cook to perfection: Place the lamb on the BBQ over the indirect heat zone, bone-side down. Close the lid and cook low and slow for 4–5 hours, turning the lamb occasionally so it cooks evenly. The fat will slowly render, keeping the meat juicy while adding incredible flavour.
5. Rest and serve: When the meat is so tender it pulls away from the bone with ease, remove it from the BBQ and rest it under foil for 20 minutes. Shred the lamb with two forks and serve in warm flatbreads with mint yoghurt and crisp salad for a summer BBQ feast.
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Spatchcock Chicken with Lemon & Orange
Perfect for: Zesty, summery flavours with crispy skin and juicy meat.
Serves: 4–6
Ingredients
• 1 large whole chicken (1.6–1.8kg), spatchcocked
• 1 large orange (zested & juiced)
• 1 large lemon (zested & juiced)
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp sea salt
• ½ tsp cracked black pepper
• A small handful of fresh thyme sprigs
Method
1. Prepare your BBQ – Set it up for indirect cooking at a medium heat (around 180°C). If using charcoal, pile the coals to one side; for gas, light one half and leave the other off.
2. Make the marinade – In a bowl, mix the orange zest & juice, lemon zest & juice, garlic, olive oil, smoked paprika, salt, and pepper. Stir well to combine into a fragrant, tangy paste.
3. Marinate the chicken – Lay the spatchcocked chicken flat on a tray, skin-side up. Rub the marinade all over, working it under the skin where possible for deeper flavour. Scatter fresh thyme sprigs over the top. Leave to marinate for at least 30 minutes (or up to 4 hours in the fridge).
4. Cooking on the BBQ – Place the chicken skin-side up on the cool side of the grill. Close the lid and cook for around 50–60 minutes, basting with the juices every 20 minutes.
5. Crisp the skin – For the last 5–10 minutes, move the chicken over direct heat, skin-side down, to crisp up and get that golden-brown char. Watch carefully to avoid burning.
6. Check for doneness – The thickest part of the thigh should reach 75°C on a meat thermometer.
7. Rest & serve – Remove from the BBQ and rest for 10 minutes before carving. Serve with a fresh green salad and grilled corn for a true summer feast.
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BBQ Pork Chops with Smoky Paprika & Honey Glaze
Perfect for: Quick BBQ cooking with big flavour.
Serves: 4
Ingredients
• 4 thick-cut boneless pork chops or bone in pork chops
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp runny honey
• 1 tbsp apple cider vinegar
• 1 tsp sea salt
• ½ tsp cracked black pepper
Method
1. Prepare the chops – Pat pork chops dry with kitchen paper. In a small bowl, mix the smoked paprika, cumin, garlic, olive oil, salt, and pepper to form a paste. Rub evenly over the chops and let them marinate for at least 30 minutes (or up to 4 hours in the fridge for deeper flavour).
2. Preheat your BBQ – Set up for direct cooking over a medium-high heat (around 200°C). Oil the grill grates lightly to prevent sticking.
3. Sear and glaze – Place the chops directly over the heat and sear for 2–3 minutes each side to get good colour. Mix the honey and apple cider vinegar in a small bowl, then brush the glaze over the chops. Move to a cooler part of the BBQ, close the lid, and cook for a further 4–6 minutes, flipping once and glazing again halfway.
4. Rest and serve – Remove from the heat, rest for 5 minutes to keep the juices in, then serve with grilled vegetables or a crisp salad.
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So fire up the grill and make the most of this heatwave. With juicy, flavour-packed recipes and the sun shining, it’s the perfect time to enjoy long summer evenings outdoors. Gather friends and family, try something new on the BBQ, and savour every smoky, sweet, tender bite – because these are the moments that make summer truly delicious.