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Underused BBQ Produce

Tuesday 23rd February 2021

Don’t get us wrong; we love a classic Aussie barbie of steak, lamb chops, sausages, bacon, and prawns, but why not switch up your next backyard barbecue with tasty, underused BBQ produce? Check out our picks below.

BBQ Beef Short Ribs

Scotch fillet, rump, and sirloin are the usual go-tos when it comes to the great Aussie barbecue. Take some inspiration from Korean cuisine and cook short ribs Korean BBQ-style at your next get-together.

Opt for boneless beef short ribs and make sure to cut them super fine to get the authentic Korean-style BBQ flavour.

The marinade is also what makes this a real showstopper. A combination of soy sauce and garlic should be smothered over the meat, helping to tenderise and add extra flavour. Trust us, your guests will thank you for it.

Fish to try on the barbie

For the pescatarians out there, salmon, tuna and swordfish steaks/fillets are always firm favourites on the BBQ. These meatier varieties of fish work well on the grill and are guaranteed to always please the crowd.

But, if you want to try something different instead of these popular varieties of fish, look to the Mediterranean and try the likes of sardines, red mullet, and mackerel.

Red mullet is a fatty fish similar to tuna, so it cooks in a similar way, yet the taste can be more likened to prawns. Jamie Oliver has popularised the use of this fish on the barbeque and suggests that if you can’t find red mullet, then red snapper is a great alternative.

Mackerel and sardines are oily fish and also work well on the barbie; you just have to be careful not to overcook them. Be sure to use a little bit of oil when cooking, as too much on the barbeque will cause it to flame up and bring too much heat to these delicate fish. Serve them as they are with a squeeze of lemon and pair with a fresh, vibrant salad or some crusty bread.

Pick new veggies for the BBQ

Whether you are vegetarian, or simply enjoy a side of veg with your meat or fish, there are so many veggies that are mouth-watering when barbecued.

Mushrooms, asparagus, and capsicum are just some of the veggies that get a great char from the barbie, which makes them even more flavoursome.

But if you want to freshen things up, try a few different veggies that you may not have considered before. To go with the previously mentioned Korean short rib, broccolini and cabbage are ideal. The soy and garlic marinade will take these humble veggies to elevated levels of flavour.

Other classic Aussie veg you may not have thought to grill are sweet potato, eggplant, and cauliflower.  The natural sweetness of the sweet potato really stands up to the smokiness of the grill and the eggplant will get a beautiful caramelised outer layer when cooked on the barbie. Cauliflower will get extra charred, again bringing out a deeper more intense smoky flavour.

Cheese

Halloumi is often a favourite on an Aussie BBQ. The salty semi-hard cheese has a high melting point which makes it perfect for grilling. But why not try a different cheese?

Saganaki, paneer and queso blanco also have high melting points, so these cheeses can withstand the heat from the grill and are delicious as a starter or side.

Serve with your favourite herbs, honey, fruit jam or lemon – take your pick! We don’t believe you can go wrong when it comes to cheese.

So, as the warmer months come to an end, make the most of the BBQ and try something new this season.

Can’t get enough of all things grilled? Join us at Sizzlefest 2021 from March 26 – 28; a celebration of the BBQ, grill and cooking over fire.

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