BBQ Mixed Grill with Roasted Hispi Cabbage

BBQ season is approaching! Serve up this mixed grill feast of steak, pork and lamb chops, chicken and two amazing sauces, one made with honey and siracha and one made with cherry coke, worcestershire sauce and brown sugar!

2-4

Ingredients

500g sirloin steak
2 large pork chops
4 lamb chops
50ml olive oil
Salt and pepper

Cabbage

1 hispi cabbage, blanched and drained
100g butter
2 tbsp Marmite
100ml olive oil
Salt and pepper

Chicken

1 spatchcocked chicken
Brine
Aromats

Chicken wings

1kg chicken wings, blanched

Sauce 1

125ml siracha sauce
100ml runny honey
125g butter
1 tsp onion powder
1 tsp garlic powder
1 lime juice only

Sauce 2

2 garlic cloves, crushed
100g dark brown sugar
1 tsp smoked paprika
1 tsp celery salt
50ml cherry coke
1 tbsp Worcestershire sauce
25ml black treacle
300ml ketchup

Method

Print Recipe

Heat a BBQ until hot and the coals are white.

BBQ the spatchcocked chicken until charred then pop in the pizza oven for 20 minutes. BBQ the wings until charred.

Oil the meats and cook for 3 minutes on each side until charred, rest and season.

Oil the cabbage and char/cook on the BBQ brush with Marmite butter.

Mix all the ingredients together for the sauce 1. For sauce 2, mix all the ingredients in a pan, bring to the boil and then serve. To serve, pile the selection of meats and vegetables onto a platter and serve with the sauces.