Hi BBQ Lovers! 👋
Winter may bring a chill, but it doesn't mean saying goodbye to the warmth and aroma of your BBQ. In this post we're serving up an array of delicious Napoleon BBQ recipe ideas that are perfect for dinner and beyond. From the classic comfort of a BBQ Chicken Pie to the smoky indulgence of BBQ Ribs, these BBQ recipes, UK-style, are sure to delight. Explore a variety of BBQ food, including a luscious Chocolate Cake and a hearty Beef Stew, all cooked to perfection on your grill. For those seeking lighter fare or vegetarian options, the Butternut Squash with Spicy Flatbreads recipe offers a delightful twist on BBQ veg ideas. These aren't just recipes; they're an invitation to transform your winter meals into unforgettable culinary adventures with your Napoleon barbecue. 🧑🍳🤩
As the winter winds whistle and the days grow shorter, what better way to warm up than with a classic comfort dish? This Irish Beef Stew recipe is a hearty, soul-soothing meal that epitomises home-cooked warmth. Perfect for those chilly evenings, this stew combines tender beef, rich flavors, and hearty vegetables in a way that's both satisfying and budget-friendly. Whether you're feeding your family or looking to impress a crowd, this stew is an effortless way to bring everyone together. And the best part? Any leftovers can be easily frozen, offering you a deliciously convenient solution for those busy, frosty nights ahead. 🥘🍻
Ingredients:
2 tbsp oil
1.25kg stewing beef or chuck, cubed
Salt, pepper and garlic to taste
1 large onion, chopped
2 stalks celery, chopped
2+ cloves garlic, minced/grated
31g flour
440ml Guiness
750ml beef stock
3 carrots roughly chopped
1 large Yukon gold potato, peeled and chopped
2 tsp thyme, parsley and rosemary (fresh or dried)
Method:
Prepare the ingredients for your cook by peeling and chopping the vegetables, breaking down the meat as needed and seasoning.
Remove the cast iron cooking grids from your charcoal barbecue, as well as the stainless steel heat diffuser. Fill your charcoal chimney with a load of charcoal. In this case, briquettes would be better than using hardwood lumps for consistency of shape and heat output. Light the chimney and allow the charcoal to heat and ash over.
Once the charcoal is ready, place ¾ of the lit charcoal on the fuel grate, keeping it in a close circle. Place the dutch oven directly on the coals. Set your chimney starter onto a safe surface, and allow the cast iron to heat up.
Sear the meat in batches until browned. Remove to a bowl. Add the onions and celery, adding oil as needed. Once the onions are nearly cooked, add the garlic. Cook for 30 seconds or until fragrant.
Add the carrots and potatoes and return the beef back to the pot. Dust everything with the flour, stirring to combine, and cook for about a minute before pouring over the Guinness and the stock. Put the lid onto the dutch oven and arrange the last of the lit coals on the lid.
Set the air shutters on the charcoal grill to half-open. Allow the stew to cook for around 2 hours, stirring periodically. To safely stir your stew, use a dutch oven lid lifter to remove the lid. Remember to monitor the charcoal and heat levels, you don’t want things getting too hot or the fire going out. If you feel like the charcoal is burning out too quickly, add a few unlit chunks around the outside of the dutch oven and push them under as they ignite.
Check the beef for tenderness and the liquid levels at the 2-hour mark. Continue to simmer if the beef needs more time. Use heat-resistant gloves to remove the Cast Iron Dutch Oven from the charcoal if you are satisfied with the thick stew and tender meat.
Serve the stew in your favourite bowl with a hearty loaf of bread for a warm and comforting meal.
This recipe is:
Dairy free, nut free and high protein.
Please check your individual ingredients to ensure.
Dive into the vibrant and flavorful world of vegetarian cuisine with this Butternut Squash Kebab with Spicy Flatbreads recipe. This vegetarian BBQ recipe is a celebration of fresh, wholesome ingredients, bringing together the natural sweetness of butternut squash with the zesty kick of homemade spicy flatbreads. It's a vegetarian dish that truly packs a punch in terms of flavor, proving that vegetarian recipes can be just as exciting and satisfying as any other. Perfect for a light yet indulgent meal, this recipe is a testament to the versatility and delightful possibilities of vegetarian BBQ recipes. Get ready to tantalise your taste buds with barbecue meal that's as enjoyable to prepare as it is to savor. 🥙🪴
Ingredients:
1 butternut squash, peeled and cut into 3cm chunks
8 5 inch skewers
2 tbsp jerk chicken spice mix
A drizzle of olive oil
Salt to season
1 baby gem lettuce, thinly shredded
1 tomato, chopped
1 bunch of corriander, leave picked
1 green chilli, thinly sliced
For the flatbreads:
120ml water
300g plain flour
1 tbsp hot smoked paprika
1 drizzle olive oil
A pinch of salt
For the sour cream:
1 lemon, zest and juiced
400ml double cream
Salt to season
Method:
Place a large pot of water over high heat and boil the butternut squash for about 10 minutes until al dente and still firm. Drain and refresh with some cold water to cool down slightly. Let it dry and season with some salt, jerk seasoning powder and olive oil. Insert as many pieces as you can into each of the skewers. Grill over medium heat for about 2 minutes on each side.
In a large bowl with the flour and hot paprika, make a well in the middle and pour the olive oil and water in it. Mix with a fork until it is no longer comfortable to do it. Start kneading with your hand for a minute and as soon as all the dough is together in 1 ball continue over a worktop. Stretch and fold for about 2 minutes and roll into 4 balls. Let it rest for 5 minutes while preparing the rest of ingredients. Dust the worktop with some flour and flatten them with the help of a rolling pin. Place straight into the medium hot grill and cook for 1 minute on each side.
In a bowl, pour the double cream with a pinch of salt and the lemon zest and whisk for 30 seconds. Squeeze the lemon juice over it and whisk vigorously for a further 30 seconds until it thickens up.
Serve it by placing the bread on a plate, filling it with the salad ingredients, the skewers of butternut squash and topping it with sour cream and some extra leaves of coriander. Enjoy!
This recipe is:
Vegetarian and nut-free.
Please check your individual ingredients to ensure.
Get ready to savor the ultimate comfort food with this Barbecued Chicken Pot Pie recipe. This dish is a unique blend of simplicity and soul-soothing flavors, perfect for those times when you crave something both quick and comforting. It's an easy and versatile meal, utilising ingredients you likely already have in your kitchen, be they fresh, canned, or frozen. Ideal for busy days or when you need a little culinary comfort, this barbecued chicken pot pie is not just a meal, but a heartwarming experience. Whether you're using leftovers or starting from scratch, it's sure to become a family favorite. The real question is, how many of these delightful pies will you whip up in one go? 🍽️🥧
Ingredients:
2 chicken breasts diced OR 4 chicken thighs diced OR 3 cups leftover chicken, shredded
2 tbsp butter
1 medium onion, diced
1 rib celery, cut
2 carrots cut into rounds
2 cloves garlic, minced
2 tbsp flour
2 cups chicken broth
1/3 cup milk or cream
1/2 cup peas, fresh or frozen
Salt and pepper to taste
2 frozen pie crusts (follow thawing instructions), OR feel free to make your own or buy premade
1 egg, beaten
Salt to taste
Method:
**IF you don’t have pre-cooked chicken**
Melt 2 tbsp. of butter in a skillet over medium heat – preferably not the one you are using to bake the pot pie in. Cook the chicken breast or thigh chunks in the butter until they develop some color. Remove and set aside.
Melt 2 tbsp. butter in the same skillet and cook the onion, celery and carrots until they begin to soften, add the garlic and cook another minute or so. Sprinkle with flour. Cook for another minute.
Slowly, adding a few tablespoons at a time, incorporate the chicken broth. Add the chicken (that you either cooked earlier or the shredded leftovers) to the simmering broth. Stir in the milk or cream, then the peas. Season to taste.
Preheat the barbecue to 177°c preparing to use indirect heat. If you have a 4-burner model, turn on the two outside burners leaving the two in the middle off. For 3-burners or less light one burner leaving others off.
Pour the chicken and vegetables mixture into one of the pie crusts. Top with the second pie crust and pinch them both together gently. Brush the top crust with the beaten egg and sprinkle with salt. Cut a few vents in the top.
Bake the pot pie using indirect heat for 35 to 45 minutes until the crust is golden brown. Rest for a few minutes before slicing and serving.
This recipe is:
High protein.
Please check your individual ingredients to ensure.
Prepare to indulge in a truly sensational ribs experience with our Ribs with Maple Bacon Barbecue Sauce recipe. This dish, inspired by one of Ted Reader's favorite creations, is a celebration of rich, smoky flavors and tender, succulent meat. Perfectly suited for any BBQ occasion, these pork ribs are lovingly slathered in a unique maple bacon barbecue sauce that balances sweetness with a delightful smokiness. Ideal for your summer celebrations or any time you're in the mood for exceptional barbecue, these ribs are an absolute crowd-pleaser. What sets this recipe apart is the initial braising in apple juice, ensuring each rib is fall-apart delicious. Get ready to enjoy these magnificent ribs, so irresistible that you won't be able to stop at just one. 🍖🍯
Ingredients:
2 racks back ribs
1 tbsp kosher salt
1/2 tbsp brown sugar
3 cups apple juice
Maple Bacon BBQ Sauce:
8 slices bacon, diced
6 cloves garlic, minced
1 onion, diced
1.5 cups ketchup
1 cup applesauce
1/2 cup maple syrup
1/4 cup cider vinegar
2 tbsp Worcestershire sauce
1 tsp Dijon mustard
Salt to taste
Method:
Prepare the ribs by removing the silver skin off the back. In a small bowl, combine the salt, dehydrated garlic, and brown sugar. Season the ribs thoroughly on both sides. Allow the ribs to sit on a rack over a baking sheet for at least 30 mins.
Preheat the oven to 163°c and place the ribs into a baking or roasting dish with a lid. Pour the apple juice over the ribs until they are mostly covered. Cover the dish and braise for 2 hours. Check, periodically, to make sure that the juice hasn’t completely evaporated.
While the ribs are braising, make the sauce. Fry up the bacon over medium heat until it’s about half cooked. Drain off most of the grease, reserving some to fry the onions and garlic. Add the onions, cooking until they are cooked through and golden, add the garlic, cooking for another minute or two.
Add the ketchup, applesauce, maple syrup, vinegar, Worcestershire and mustard. Bring to a simmer for about 15 minutes. Taste and season to your preference. Optionally, use an immersion blender to make the sauce smooth.
When the ribs are done braising, remove them from the oven and carefully take them out of the braising dish. Allow them to dry and cool while you prepare the barbecue. Turn the burners up to high and preheat the grill for some direct searing.
Sear the ribs, meat-side-down, while you brush the backs with sauce. Flip and brush the fronts with sauce, letting the backs caramelize a little. Flip again and brush with sauce. Repeat until you have a thick coating of the best barbecue sauce ever.
Serve hot along with any extra sauce and your favorite barbecue side dishes.
This recipe is:
Nut free, soy free, dairy free and high protein.
Please check your individual ingredients to ensure.
For those with a penchant for decadence, this Deep Dark Chocolate Cake recipe is a delightful adventure into the world of desserts. Conceived from a desire to create something special and born out of love, this recipe is about more than just baking; it's about crafting moments of joy. Perfect for impressing a loved one or adding a touch of elegance to any gathering, this cake is rich, indulgent, and deeply chocolatey. Even if you're new to baking, this Chocolate Cake recipe is straightforward and rewarding to make. Whether it's a celebration, a romantic gesture, or just a craving for something sweet, this cake is sure to be a showstopper, leaving your family and friends in awe of its luscious flavor. 🍫🍰
Ingredients:
254g all-purpose flour
414g sugar
95g Dutch-processed cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 extra-large eggs, at room temperature
255ml buttermilk (can be made by adding 1 tbsp lemon juice or vinegar to 1 cup milk)
118ml canola oil
1 tsp vanilla
255ml brewed coffee
68g whipped chocolate frosting
Chocolate ganache:
255ml heavy cream
226g dark chocolate (or chocolate chips)
Materials:
Parchment paper
Nonstick baking spray
Method:
Prepare your cake tins by cutting a round of parchment paper that fits in the bottom, spraying with nonstick, putting down the parchment, and spraying again.
Place a baking stone onto the barbecue and preheat the grill to 163°C, initially, light the burners below the stone, but turn them off when you are ready to bake, turning up the two to either side of the stone slightly to maintain temperature.
Sift together the dry ingredients twice to ensure they are completely mixed.
In a separate bowl, combine the buttermilk, canola oil, eggs, and vanilla. If using a stand mixer, beat on low.
Spoon the dry ingredients into the mix, beating until just combined. Stream in the hot coffee.
Divide the batter evenly between your cake pans. It will fill four 6-inch, three 8-inch, two 9-inch or squares, or one 9x13.
Bake the cakes on the baking stone for 30 to 40 minutes, or until a cake tester comes out with minimal crumbs. Remove from the barbecue and cool before turning out.
Place the layers into the fridge or freezer for 20 to 30 minutes before decorating.
Prepare the ganache for decorating by heating the cream until steaming. Pour the hot cream over the chocolate. Let stand for a few minutes, then stir until smooth.
To decorate, ice between the layers and the top of the cake with the whipped icing, optionally adding additional chocolate or ganache between layers. Drizzle ganache over the top layer so that it runs down the sides.
Chill thoroughly before serving.
This recipe is:
Vegetarian and nut free.
Please check your individual ingredients to ensure.
As we wrap up this journey through our winter Napoleon BBQ favorites, we hope you're all set to light up the grill and dive into these delicious recipes. From the hearty Irish Beef Stew to the sumptuous Deep Dark Chocolate Cake, there's a whole world of flavors waiting for you. Remember, your BBQ is more than just a summer fling; it's your companion for great meals all year round. So, grab your apron, get those ingredients ready, and turn your winter into a season of culinary delights.
We'd love to see what you whip up! Share your BBQ stories, your own twists to these barbecue recipes, or even your new creations with us in the comments or on our social channels. Enjoy the grilling, and here's to a winter brimming with tasty moments and cozy nights.
Sizzle on,
Team AOS