All Posts

Grill Into Spring! Fresh New Recipes for Your Next Outdoor Cook

15
Nov

After a long and dreary winter, it’s time to do yourself a solid and bask in some sunshine and fresh air on your weekend cookout. After all, with grilling season in full swing, it’s hard to beat dinners coming straight from the barbie.

So light the charcoal, gather your BBQ essentials, and head outside. With the help of master griller Nadine of @silkngrill, we came up with quick and easy recipes sure to make your mouth water. Let’s get started!

Grilled Marinated Thai Chicken

Welcome the warmer months with a quick and easy recipe. It’s perfect for cooking outside and sharing with family and friends. Do the prep before the party so you and your guests can cook and eat straight from the grill!

BBQ Set Up

This only requires a quick, direct cook with the lid off, so any size barbecue will work well. Try the new Firebrand Shichirin Authentic Japanese Grill and make skewers using the chicken so that everyone can enjoy it! 

Fuel Set Up

Fill the Firebrand ‘Fire It Up’ Charcoal Starter halfway with Firebrand Premium Natural Lump Charcoal to get the cook going. On your cooker, place the meat directly above the fuel for that beautiful charred colour and flavour.

What You Need

6 to 8 boneless and skinless chicken thighs (use whole chicken thigh or slice it for the skewer)

For the marinade

  • Finely chopped lemongrass
  • 6 cloves of garlic
  • 2 limes, juiced
  • Finely chopped red chilli
  • 3 tbsp fish sauce
  • 2 tbsp Chinese cooking wine
  • 1 tsp sesame oil
  • 3 tbsp brown sugar
  • 2 tbsp honey
  • Black pepper to taste

Method

  1. Place all ingredients for the marinade into a large Ziplock bag. Mix well.
  2. Add chicken and marinade overnight or at least 3 hours.
  3. Prepare chicken for grilling. Slice and thread onto presoaked skewers according to your preference.
  4. Grill on medium high heat. As the pieces are quite thin, it should only take a few minutes to cook.
  5. Garnish with coriander and fresh chilli with a squeeze of fresh lemon. Serve and enjoy!

Lamb with Honey, Pistachios, and Lavender Flowers

This crowd pleaser uses only 4 ingredients! It’s a beautiful dish that wows in taste and presentation.

BBQ Set Up

Choose a barbecue that gives enough room for indirect cooking, like the 18 inch Napoleon Charcoal Kettle BBQ.

Fuel Set Up

Fill the Firebrand ‘Fire It Up’ Charcoal Starter halfway with Firebrand Premium Natural Lump Charcoal. If you have a bigger rack of lamb, just add some more fuel or let it cook longer. The crust should not be browned, allowing you to work at a lower temperature.

What you need

  • 1 to 2 racks of lamb (trimming optional)
  • 1 tbsp honey
  • Crushed pistachios
  • Lavender flowers

Method

  1. Light the charcoal starter.
  2. Coarsely chop the pistachios and mix with lavender flowers.
  3. Trim the lamb rack according to your preference. Coat the top with honey like the Blend Smoked Honey – this acts as a binder – then roll the top over the pistachio/lavender mix.
  4. Place indirectly on your cooker and grill to the desired internal temperature of the lamb.
  5. Serve and enjoy!

Thai Style Pork Kebabs

Kebabs are always a great idea for picnics and backyard barbies. The marinade is simple to make but creates a flavour packed dish. Squeeze lemon over top to make them extra zesty and delicious!

BBQ Set Up

Use any open grill like the Firebrand Shichirin Authentic Japanese Grill, as this is lid off cooking at its best. 

 

Fuel Set Up

 

Direct cooking over clean burning fuel like the Firebrand Premium Briquette BBQ Charcoal.


What You Need

800g – 900 g whole pork butt or pork shoulder

 

For the marinade

  • 2 tbsp minced coriander stems
  • 4 cloves minced garlic
  • 2 tbsp chopped palm sugar
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1-2 tsp white pepper (to taste)
  • 160 ml coconut cream

 

LINK TO PHOTO

 

Method

  1. Freeze the pork for 30 minutes to make it easier to slice. Slice into strips, going against the grain.
  2. Mix all the ingredients together, except for the coconut cream and marinade, for at least 4 hours. Then, thread your skewers.
  3. Grill directly over charcoal while regularly brushing with the coconut cream. The cream helps keep the kebabs moist.
  4. These should be ready in 8 to 10 minutes and have a nice char to them.
  5. Serve and enjoy!

Planning the ultimate spring BBQ? Check out our tips here and visit our blog for more of our best grilling recipes!