• Liverpool BBQ

Liverpool BBQ guide: Guest recipes from the city’s favourite BBQ spots

Liverpool BBQ guide:
Guest recipes from the city’s favourite BBQ spots

With summer just around the corner, let Your Move put you in the mood for a bonza barby season.

Check out our tips and expert recipes to try at home.

Curated by Lawrence Saunders

Whether it’s in the back garden with a few friends or out sampling a selection of Liverpool’s most revered foodie hotspots – the barbecue is a guaranteed hit every summer.

Fingers crossed the weather plays its part over the coming months and there’ll be plenty of opportunities to enjoy some quality cookout in the sun.

Recipes to try at home

Rather throw your own backyard feast? Wow guests with these expert recipes from a trio of Liverpool restaurants.

Liverpool BBQ guide: Ital Fresh

Ital’s Veggie Kebabs

The guys at Caribbean inspired, all vegan pop-up Ital Fresh share their recipe for Jerk Lime Summer Vegetable Kebabs with Charred Sweet Potato. From 1 June Ital Fresh will be in situ at District Yard in the Baltic Triangle every Thursday evening until September.

To make the jerk marinade:

  • Two tbsp. allspice (ground)
  • Two Scotch Bonnet peppers
  • Two tbsp. fresh thyme
  • Six garlic cloves
  • One inch fresh ginger
  • Four spring green onions
  • Two tsp. brown sugar
  • One tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • Zest of three limes
  • Juice of three limes

Method:

Add all the ingredients to a high-speed food processor and blend to form a paste.

For the kebabs, roughly chop your favourite seasonal organic vegetables – we’ve used corn, courgettes, peppers, red onion and pineapple.

Generously cover in the marinade. Leave those spices to mingle with the veg for a few hours until your coals are white hot – then they’re ready for the grill.

Skewer the veg onto pre-soaked bamboo sticks, place on the grill and turn regularly. They should take 10 minutes.

Next, slice some sweet potatoes into 1cm discs, brush with olive oil and place face down onto the grill until charred.

Serve on a bed of rice and peas and scatter with paprika, spring onions and a squeeze of fresh lime. Enjoy!

Liverpool BBQ guide: SKAUS

SKAUS Salmon

Local lads Dan and Josh, who set up uber-cool Scandinavian-inspired pop-up SKAUS earlier this year, give us their recipe for Salmon Burgers which they will be serving at The Merchant’s Bank Holiday Food Fight at the end of the month.

Ingredients (makes six or 12 sliders): 

  • 600g salmon chopped into 1cm dice
  • 200g smoked salmon chopped
  • Handful of breadcrumbs
  • 4 tsp. of apple cider vinegar
  • One shallot diced
  • One small bunch of dill chopped
  • One tbsp. English mustard
  • One tsp. capers
  • Cold pressed rapeseed oil for cooking

To serve:

  • Six rye buns, or seeded brown buns if unavailable, toasted on the barbecue
  • Pickled seasonal vegetables such as cucumber or fennel
  • Favourite condiment (mayonnaise and tomato ketchup both work well)

Method:

In a food processor, blend one quarter of the salmon with vinegar, mustard, shallot and a good pinch of salt to make a mousse to bind the burger.

Add the rest of the diced salmon and smoked salmon, capers, dill and breadcrumbs and more salt if necessary (you can cook a small amount off to check the seasoning at this point).

Form into patties, drizzle with the rapeseed oil and put on the barbecue but avoid the flames.

Cook until golden brown on the bottom side and turn over and cook until salmon is opaque but still flaky and resembles the texture of a cooked salmon fillet.

Dress the buns, add the salmon burger and you’re done!

Liverpool BBQ guide: Slim's Pork Chop Express

Slim’s Super Seasoning

Even the most humble of back garden barbecue fare can be elevated above the norm with this signature house rub from the team at Slim’s Pork Chop Express on Seel Street. According to general manager Chris Mitchell, the seasoning is usually applied to beef brisket but will work just as well with most BBQ classics including chicken, lamb and sausage. Chris advises that the rub should be used as a base and encourages you to play around with measurements for different meats – i.e. chicken would benefit from more paprika, pork more fennel, etc.

Ingredients (to make a 2.8kg batch which can be stored in the pantry over the summer and brought out whenever required):

  • 500g Paprika
  • 500g Table salt
  • 500g Brown sugar
  • 350g Black pepper
  • 250g Cumin
  • 20g Oregano
  • 10g Yellow mustard seed
  • 10g Cayenne pepper
  • 10g Fennel seeds
  • 10g Garlic powder
  • 10g Onion powder
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About Author: Lawrence Saunders

Lawrence is a journalist at Your Move. He can be contacted via email at lawrence@movepublishing.co.uk or by phone on 0151 709 3871.