BBQ recipes that save energy and taste great
The great British summer is upon us. Freshly cut grass, balmy temperatures, endless sunshine* and of course, the unmistakable smells – and sizzles – of a BBQ.
Barbecuing is a brilliantly efficient way to cook, but it’s easy to get in a banger-and-burger-rut. So we’re sharing some tips and recipes to elevate your barbecue game this summer.
*Come on, let’s be positive!
What makes barbequing so energy efficient?
Barbecuing focuses direct heat on food to cook it which is way more efficient than heating an entire oven (or boiling a pot of water). Plus, charcoal and gas BBQs tend to heat up much faster than ovens so you can start cooking sooner.
Also, when you cook indoors on an oven or stove, it can start heating up your home. On a hot summer’s day that means having to turn on the air conditioning or a fan which isn’t great for your energy bills.
Prepping your BBQ
1. Give it a good clean
Flipping open the BBQ lid to find remnants of your last cook clinging to the grill is never a good start. So give yourself plenty of time to scrape the grill, clean your utensils and get rid of old ash.
2. Fire it up in advance
Lighting up a BBQ in front of guests invites a very particular kind of pressure – particularly when they’re hungry! If you have a gas grill, give it 15 minutes or so to reach the perfect temp, and if you have a charcoal BBQ leave it 20 minutes for your coals to go white hot.
3. Oil your grates
When the BBQ is up to temp, grab some paper towel, soak it in oil then run it across the grill. This creates a non-stick surface so you can flip your food easily (and get those glorious grill marks).
4. Create two zones
For charcoal grills, pile the coals on one side (this is your direct cooking zone) and leave the other side empty for indirect cooking. This is where you can finish off your cook slowly – or just keep your food warm. On gas grills set half the burners to high (for your direct cooking zone) and the rest to half or off (for your indirect cooking zone).
5. Organize your space
The grill is sizzling, the tunes are playing and you’re spinning your tongs in anticipation. There’s just one more quick thing to do – set up different areas for raw food, cooking utensils and cooked food. This prevents cross contamination (and makes you look like a pro).
A few of our favourite BBQ recipes
Lay a flavour foundation with marinades and rubs
A dry rub is a quick and easy way of infusing your food with extra flavour. This classic everyday rub from chef Neil Rankin over on The Happy Foodie uses simple ingredients you’re likely to have in your kitchen.
This all-purpose marinade from Plays Well with Butter is quick to make and works beautifully with meats and veggies. You’ll also find some super helpful tips for how long you should be marinading different dishes.
Get mouths watering with these mighty meats
If you’re a meat eater, you can’t really go wrong with a burger and this ultimate burger recipe from Delicious magazine really cuts the mustard. Warning: one look at these burgers will make you extremely hungry.
Or how about taking a trip to America’s deep south? This blackened chicken with Mediterranean quinoa recipe from chef and writer, Dorothy Woods, delivers the smoky heat of the Cajun flavours that have made Louisiana BBQ so famous.
Veggie dishes to steal the spotlight
There are loads of awesome veggie recipes out there that really give meats a run for their money. This one for grilled teriyaki cauliflower steaks from Delish is a real statement!
Or if you’re grilling beef burgers for some guests but don’t want your veggie friends to miss out, how about these beetroot burgers by Saturday Kitchen’s Donal Skehan? They even look the part.
Add some pizzaz with these show-stealing sides
Too often the sides get overlooked when barbecuing. But with so many mouth-watering recipes to choose from, it shouldn’t just be the mains who get the summer spotlight. These halloumi and aubergine barbecue parcels by Abel & Cole deliver on every level. Plus, apart from the barbequing bit, everything can be prepped in advance.
But not everything needs to go on the grill, Cassie Best’s epic summer salad from BBC Good Food is… well… pretty epic. Bold, delicious and bursting with colour, it’s the perfect salad for a summer banquet. And the dressing is unbelievable.
Let the sun shine, your steaks sizzle and your cooker enjoy a well-earned break this summer. Bon appetit!
Published on 30 May 2025 by:
Victoria Daines
Customer Engagement Communications Manager