National BBQ Week is underway. Like many things its success will hinge on the great British weather and if you are based in the north like we are, you will no doubt be enjoying the balmy 10 degrees temperature we are experiencing today (31st May).

It may not be warm, so let’s hope we have at least a dry week so people can enjoy the pleasure of cooking food in the great outdoors.

To gas or not to gas, that is the question. Gas grills have become popular in recent years due to them becoming cheaper and quicker to use. Our view, though, as a BBQ purist is that you only really get the true BBQ taste from charcoal.

Granted, they are a lot fiddlier, unless you buy the disposable ones, but you simply can’t replicate the smoky style you get from charcoal with a gas grill.

Now we have nailed our colours to the BBQ mast, what should you be cooking on your BBQ? Here are a few ideas to get you started:

  • Spicy corn on the cob – prior to cooking mix together some butter chili powder, cayenne pepper, oregano, onion powder, garlic powder, salt and pepper. Apply the mixture to the corn and wrap in tin foil. Cook on the BBQ for 20 minutes or so, turning occasionally.
  • Tandoori chicken kebabs – mix together some ginger, garlic, natural yoghurt, gram masala, chilli powder, smoked paprika, turmeric and olive oil. Leave to marinate, then apply to cubed chicken breasts. Put on skewers and BBQ slowly for around 15 minutes.
  • Cheese burger – Using good quality ground beef, mix with some chopped onion and plenty of salt and pepper and shape into patties. Refrigerate for a while before putting on the BBQ for 5-10 minutes depending how you like your burgers cooked. Add some American cheese at the end and serve in a sourdough bun with American mustard and ketchup.
  • Tuna steak – marinate some tuna steaks with olive oil, salt and pepper and lime juice. Cook for around 5-6 minutes, turning once, and add some more lime juice before serving.

Following on from our Mexican spicy bean burger earlier in the week, here’s another great BBQ recipe:

Bourbon BBQ Short Rib, Potato Hash, with Fried Duck Egg and Smoked Spicy Mayo

1.5kg of beef short rib, cut into ½ cm diced pieces
500g diced cooked potato
200g caramelised onions
5-6 roasted garlic cloves
200g diced leeks
4 duck eggs
Japanese mayo
Siracha sauce
100g butter
BBQ spice (10g onion powder, 10g garlic powder, 10g smoked paprika, 10g brown sugar, 10g cumin, 10g coriander, 10g smoked oil, 50g bourbon syrup)

Combine the diced short rib with the BBQ spice.

Sauté the leeks and garlic for 3-4 mins, add the diced short rib and cook for a further 4-5 mins. Then add the diced potato and cook until the mixture is combined and cook over a low heat until you create a crust on the bottom of the pan.

Steam fry the duck eggs and place the egg on the hash with the spicy mayonnaise.


Olive oil
1 medium red onion, finely chopped
3 garlic cloves, finely chopped
1 large red chilli, deseeded and finely chopped
1 tbsp Cajun spice
1 tin cannellini beans
1 tin kidney beans
1 small tin of sweetcorn
1 large free-range egg, beaten
100g fresh breadcrumbs
Small handful of fresh coriander leaves, finely chopped
Juice of ½ lime
8 slices American cheese
Toasted sesame seed buns
Sliced tomato, red onion, lettuce to serve


  1. In a blender put the beans with the breadcrumbs. coriander and egg. Blend together but leave chunky.
  2. Stir in the rest of the ingredients until combined. Dust hands with flour and shape mixture in to burger shapes.
  3. Put the burgers on the BBQ in lightly oiled tin foil and cook gently for 15-20 minutes
  4. Serve burgers in a bread bun with the tomato, red onion, lettuce and cheese. Add ketchup, brown sauce, mustard or relish if you wish.

Let us know what you will be putting cooking to mark National BBQ Week. For more information about National BBQ Week visit For more information on the food made by SK Chilled Foods please visit our website.

About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.