GRILLED BEER-COOKED SAUSAGES

GRILLED BEER-COOKED SAUSAGES

This beer-cooked sausages recipe is great for feeding your guests fast. Smearing the grilled sausages with mustard really gives them a great flavour.

Servings:
Prepping:
Cooking:
Total:

12 Servings
20 Minutes
8 Minutes
28 Minutes

Ingredients:

  • 12 bratwursts
  • 2 onions
  • 6 bottles of medium or heavy bodied beers
  • Optional: 2 beers for the Chef

Directions for the Chef:

  1. Fire up your Buccan grill to 175-200 degrees Celsius (350-400 Fahrenheit)
  2. Cut the onions into strips of 3cm
  3. Pour the beer into a large pot
  4. Add the onions and sausages to the pot
  5. Heat it up to a boil and let it simmer for approximately 15 minutes
  6. Remove from the stove and let it rest until the grill is ready
  7. Place the sausages onto the grill using a tong
  8. Turn the sausages once and roast both sides for approximately 8 minutes
  9. Optional: drain the onions and serve them with the grilled sausages
  10. Optional but recommended: add mustard
  11. Enjoy your perfectly grilled beer-cooked sausages!

VEGGIE KEBABOS​

VEGGIE KEBABOS

Veggie kabobs are great for adding diversity to your BBQ meal.

The perfect healthy side dish!

Servings:
Prepping:
Cooking:
Total:

6 Servings
25 Minutes
10 Minutes
35 Minutes

Ingredients:

  • 1 package of wood skewers
  • 1 zucchini: cut into rounds
  • 2 bell peppers: cut into thick strips
  • 2 cups of mushrooms: trim stems and keep whole
  • 2 (red) onions: cut into wedges
  • 1 cup of cherry tomatoes

Marinade:

  • Oregano: ½ teaspoon, dried
  • Basil: ½ teaspoon, dried
  • Olive oil: ¼ cup
  • Juice 1 lemon
  • Garlic: 3 cloves, minced
  • Add black pepper and salt to taste

Directions for the Chef:

  1. Fire up your Buccan grill to 175-200 degrees Celsius (350-400 Fahrenheit)
  2. Soak the skewers in water for 15-30 minutes so they don’t burn while grilling
  3. Mix together the oregano, basil, olive oil, lemon juice and add pepper and salt to taste
  4. Skewer the zucchini, bell peppers, mushrooms, onions and tomatoes together
  5. Spread the marinade mixture onto the skewers and let it marinate for 10-15 minutes
  6. Place the finished skewers on the grill and roast until tender

GRILLED CORN WITH CHILI AND FETA CHEESE

GRILLED CORN WITH CHILI AND FETA CHEESE

Combine the sweetness of corn with a spicy touch by adding red pepper to the mix! Can you handle the spiciness?

Servings:
Prepping:
Cooking:
Total:

6 Servings
10 Minutes
15 Minutes
25 Minutes

Ingredients:

  • 6 ears of corn in their husk
  • Feta cheese
  • 3 limes
  • Butter

Marinade:

  • Chili powder: 1 tablespoon
  • Spicy option: 1 teaspoon of red pepper
  • Juice 3 limes
  • Butter: 3 tablespoons
  • Add black pepper and salt to taste

Directions for the Chef:

  1. Fire up your Buccan grill to 175-200 degrees Celsius (350-400 Fahrenheit)
  2. Soak the corn ears in water for approximately 10 minutes
  3. Add the chili powder, red pepper (optional), lime juice, butter, salt and pepper to a bowl and mix them together
  4. Place the corn on the grill in their husks
  5. Grill approximately 15 minutes while turning several times until the husk is slightly charred
  6. Pull back the husk from the corn and spread the marinade on it
  7. Garnish with feta cheese
  8. Enjoy your grilled chili corn!

GRILLED BABY BACK RIBS WITH BBQ SAUCE

GRILLED BABY BACK RIBS WITH BBQ SAUCE

Servings:
Prepping:
Cooking:
Total:

6 Servings
10 Minutes
70 Minutes
80 Minutes

Ingredients:

  • 3 baby back pork ribs: 1 kg a piece (2 pounds)
  • Vegetable oil
  • Chili powder: 1 tablespoon
  • Paprika: 1 tablespoon
  • Ground cumin: 1 tablespoon
  • Add black pepper and salt to taste
  • BBQ Sauce: 1 bottle

Directions for the Chef:

  1. Fire up your Buccan grill to 175-200 degrees Celsius (350-400 Fahrenheit)
  2. Make sure the charcoal is lit on one side of the barbecue to prepare for indirect grilling
  3. Add the chili powder, paprika, ground cumin and salt and pepper to a bowl and mix them together
  4. Evenly spread the seasoning onto both sides of the ribs
  5. Brush the grate with vegetable oil
  6. Place the ribs onto the grill away from the coals so the ribs are grilled indirectly
  7. Close the lid of the barbeque and let de ribs slowly cook for approximately one hour
  8. Open the lid and spread the barbeque sauce onto the ribs
  9. Grill the ribs for an additional 5-10 minutes
  10. Enjoy your tender pork baby back ribs!

GRILLED LAMB CHOPS

GRILLED LAMB CHOPS

It’s an easy, quick and delicious recipe!

Servings:
Prepping:
Cooking:
Total:

6 Servings
70 Minutes
6 Minutes
76 Minutes

Ingredients:

  • Lamb chops: 1 kg (2 pounds)
  • 1 Onion
  • Resealable bags

Marinade:

  • Olive oil: 2 tablespoons
  • Black pepper: 1 teaspoon
  • Salt: 2 teaspoons
  • White vinegar: ¼ cups
  • Minced garlic: 1 tablespoon

Directions for the Chef:

  1. Fire up your Buccan grill to 175-200 degrees Celsius (350-400 Fahrenheit)
  2. Slice the onions into thin strips
  3. Mix together the sliced onions, olive oil, white vinegar, minced garlic and add pepper and salt to taste
  4. Place the lamb chops in the resealable bags and add the marinade
  5. Let the lamb chops marinate in the bags in the refrigerator for 1 hour
  6. Remove the lamb chops from the bags
  7. Place the lamb chops on the Buccan grill and grill both sides for 3-4 minutes for medium doneness
  8. Enjoy your grilled lamb chops!