Bored with bangers? Reignite your passion for all things barbecue with these flame-grilled winners
Pulled portobello veggie burgers
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Make it vegan
Use Henderson’s Relish instead of Worcestershire sauce, and serve the pulled mushrooms in regular rather than brioche burger buns and spread with vegan ‘butter’ before toasting. Use a vegan mayo for the slaw dressing.
Spiced spatchcock poussins with barbecued peach sauce
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Get ahead
The poussins can be marinated the day before. Bring back to room temperature about 30 minutes before barbecuing.
TEXAN-STYLE BARBECUE BEEF BRISKET AND SUCCOTASH
SERVES 6-8 GF DF HANDS-ON TIME 25 mins TOTAL TIME 4 hrs 50 mins
This meltingly tender spiced brisket is slow cooked in the oven first for ultimate ease, then f lashed on the barbecue to add that distinctive char and smoky quality that only cooking over coals can deliver. Serve with succotash, a traditional Southern side made with sweetcorn, broad beans, herbs and crispy bacon.
◆ 1 tbsp smoked sea salt flakes (we used Cornish Sea Salt Co.)
◆ 1 tbsp dark brown sugar
◆ 2 tsp smoked paprika
◆ 2 tsp ground cumin
◆ 2 tsp garlic granules
◆ 2 tsp cayenne pepper
◆ a1.5kg beef brisket joint
◆ 3 red onions, cut into thin wedges
◆ 300ml hot beef stock* (made using ½ stock pot or cube)
◆ soft tortillas*, to serve
For the succotash
◆ 200g broad beans
◆ ½ tbsp rapeseed oil
◆ 5 rashers streaky bacon
◆ 1 red onion, finely sliced
◆ 1 garlic clove, finely chopped
◆ 200g tinned sweetcorn, drained (or use frozen)
◆ 250g vine cherry tomatoes, halved
◆ pinch of cayenne pepper
◆ handful of fresh basil, roughly torn
For the barbecue sauce
◆ 150ml tomato ketchup
◆ 2 tbsp dark brown sugar
◆ 1 tbsp white wine vinegar
◆ 2 tsp Worcestershire sauce* or Henderson’s Relish
◆ 1 tsp garlic granules
◆ 2 tsp smoked paprika
1 For the beef, preheat the oven to 140°C, fan 120°C, gas 1. Combine the salt, sugar, paprika, cumin, garlic and cayenne together and rub this all over the beef. Put the onions in the base of a lidded casserole and pour in the hot stock. Sit the brisket joint on top of the onions and cover with the lid. Cook in the oven for 4 hours, or until the beef is very tender. Remove from the oven and set aside until you are ready to barbecue.
2 Shortly before you are ready to barbecue the beef, make the succotash. Cook the broad beans in boiling water for 4-5 minutes, then drain and refresh in cold water. Pop the inner green beans out of their skins.
3 Heat the oil in a frying pan and fry the wh
