Flame grilled steaks, chops and crispy skinned chicken are still the order of the day – but you can also branch out to include more adventurous BBQ combinations, with a little sauce magic.
A “significant Asian skew” is a feature of prominent cuisine trends this year, according to research from MCA, and includes contemporary Indian and Thai and building on the current love for Korean and Japanese flavours.
Chef and BBQ expert Ben Bartlett says: “Korean BBQ flavours are the perfect partner to melt-in-the-mouth slow cooked ribs – slather them in Lion Korean BBQ Sauce after cooking low and slow in the oven, then finish on the grill for extra depth of sweet, salty and spicy flavour.
“You can give diners a real taste of Japan with a yakitori-inspired BBQ skewer. String small cubes of chicken thigh on a skewer and grill over the BBQ, glazing regularly with Teriyaki BBQ sauce.”
Lion’s NEW gourmet Indian range is perfect for bringing fresh flavours to the BBQ. Pair grilled meats with zesty Indian Spiced Lemon Dressing or fragrant Indian Sweet Chilli Sauce, or smother chicken or firm fish in Aromatic Baste and Marinade with its roasted spice and coriander.
With plant-based BBQ, it’s all about the sauces. Grill halloumi, peppers and courgette and serve in a flatbread with yogurt, shredded salad and Middle Eastern Hot Sauce; or go completely plant-based with vegan sausages and burgers topped with Premium Vegan Mayo and South Carolina Mustard BBQ Sauce, or the classic Tennessee-inspired Maple & Bourbon BBQ Sauce.
Room for pudding? Grill hunks of pineapple or foil-wrapped bananas, and serve with ice cream and a hearty dollop of Lion’s NEW fruit compotes, like the dark and sumptuous Black Cherry Compote or the sunny and tropical Mango, Passionfruit & Lime. Alternatively drizzle with sweet Mango Decorating Coulis for the finishing touch.