Charcoal Barbecue Recipes

Tasty recipes for you to try on your barbecue

In our efforts to make your summer (or even winter) barbecues that much more fun and tasty, we've compiled some tried and tested (yes by us!) recipes which we hope you enjoy as much as we do.

If you have any recipes of your own that you would like to share with us, then please send it to

We are always pleased to receive feedback on the recipes that you try - whether it is good or bad!

Delicious videos by Richard Budd...

Here is one of three short films made by Richard Budd, showing delicious barbeque recipies and featuring our charcoal.

Prepared with Passion BBQ Chops

Prepared with Passion BBQ Sweet Bread

Prepared with Passion BBQ Kidneys

Thanks to
Marcus Bawdon
Webster Family Butchers
Liberty Fields
I.O.Shen Knives
Music - Ben Sound
Film – by Richard Budd
(C) 2017 Lionheart Graphics Ltd

Finger lickin' good Barbecue Ribs with Beer

From the book  Eat Dorset  by Michael Feasey, Brian Neesam

"I love to barbecue, especially with good charcoal like that made by the Dorset Charcal Company. Chief and spokesperson Jim Bettle is proud of their success. The charcoal is made from sustainable wood coppiced locally, lights easily and burns well to a good heat for grilling (with no noxious oily smoke like briquettes). Displaying the Direct from Dorset label that guarantees accredtation of origin, it costs a bit more than the cheap garage forecourt imports but you are actually getting a first-class eco friendly product and the best grilling ammunation around, as you need less of it to achive the high heat needed. These ribs, perfect for al fresco eating, go well with a fresh salad of seasonal leaves and a good cold lager."


About 3kg meaty pork spare ribs (cut into tw0) soaked overnight in a marinade of:
350ml orange juice. 70ml Soy Sauce. Juice from three lemons. 4tbsp brown sugar. 1 small jar of clear honey. 4 cloves of garlic, crushed. 1 small bottle of tomatoe ketchup. 1 bottle of beer (Tanglefoot by Badger Ales). 1/3 small bottle of ‘Liquid Mesquite Smoke’. 6cm piece of ginger root, finely grated. 1tbsp Chinese five spice or 3 star anise. 1tbsp hot pepper sauce.

Barbecue Ribs with Beer

Serves 4. Preparation time: 8 minutes Cooking time: 1.75 hours.

After marinating overnight, roast in a low-medium oven (150c / Gas mark 2), uncovered (in the maranade) for about 1 to 1.5 hours, turning the ribs frequently to avoid burning. When the meat shrinks way from the rib-bone slightly it’s done.

Take the ribs out and drain. Place a roasting tray on the hob over a high flame and reduce the sauce on a high heat until it’s thick and treacly. The ribs can then be caramalised on the grill breifly, (about3-5 minutes max) and served with sauce poured over.
Try this dressing with a kick to go with your salad.


4 green or red peppers.
3 hot red chillies.
1 tbsp wine/balsamic vinegar.
Juice from 1 lemon.
6 tbsp virgin olive oil.
Maldon salt and freshly ground black pepper.

Roast Chilli Dressing

Serves 4. Preparation time: 5 minutesCooking time: 20 minutes.

Roast peppers and chillies on the chargrill) or in pre-heated oven 250c / Gas mark 9) for 10-12 minutes to blister skins, then place in a bowl and sweat them under clingfilm untill cool enough to touch. Peel, de-seed and core and process flesh on high speed with vinegar, lemon juice and oil, then adjust seasoning.

Eat Dorset (A recipe book, using recipes from suppliers from across Dorset.) was first published in 2005 by Parnham Press.
(ISBN: 9780955071201)

Fire Cooked Shallots    -    Serves 4 as a side dish


16 large shallots, unpeeled. 3 tbsp olive oil. Salt and black pepper.


1. Light the barbecue coals well in advance so that they are medium cool for cooking or preheat a gas barbecue. Soak 4 wooden skewers in cold water for 30 minutes to prevent them from burning when placed on the grill.

2. Meanwhile, put the shallots in boiling water and blanch them for 2-3 minutes to remove their brown outer skins. Rinse well in cold water, drain again and their skins should come away.

3. Threas the shallots onto the prepared skewers, allowing 4 per skewer, and brush both sides with olive oil. Cook the shallots on the grill for about 10-15 minutes, turning occasionally but allowing them to char lightly on the outside.

4. Remove the shallots from the skewers, season with salt and pepper, and serve immediately.

Chargrilled Vegetables   -    Serves 4 as a side dish


2 Medium-sized Artichokes, halved and chokes removed.
4 Garlic bulbs.
8 Large Tomatoes, halved.
2 Fennel bulbs, halved or quartered.
250g (8oz) Asparagus, ends trimmed.
4 Spring Onions, trimmed.
2 Courgettes, sliced lengthways.
2 sweetcorn, cut into bite-size lengths.
8 Baby pattypan squash, halved 1 each, green, red and yellow peppers, cored, deseeded and cut into thick strips or quarters.
2-3 tbsp Chopped mixed fresh herbs, such as Basil, Parsley, Oregano, Rosemary, Thyme, Savory or Marjoram.
Garlic marinade 175ml (6fl oz) olive oil 4 tbsp lemon juice or white wine vinegar salt and black pepper 4-6 garlic cloves, finely chopped 1-2 tbsp fresh chopped rosemary or 1 tsp dried herbs, such as herbes de Provence


1. Parboil the artichoke halves for 8-10 minutes in boiling water, drain, and place in a shallow dish.

2. Blanch the garlic bulbs in boiling water for 5-8 minutes, then drain.

3. Make the garlic marinade: place the olive oil, lemon juice, seasoning, garlic, and herbs in a bowl and mix well. Spoon about 4 tablespoons of the marinade over the parboiled artichoke halves.

4. Place the garic and oth chopped fresh vegetables in a large bowl and pour over the marinade. Toss the vegetables in the liquid and leave.

5. Light the barbecue shortly before cooking or preheat a gas barbecue.

6. Drain the vegetables, reserving the marinade. Cook the vegetables over hot coals, turning once. As they are ready, remove them to a plate and sprinkle with reserved marinade and fresh herbs.

Sausage Selection   -    Serves 4 as a main dish


1kg (2lb) assorted sausages, such as smoked kielbasa, toulouse, chorizo, bratwurst.
4 Onions, peeled and halved.
1 of each Red, Green and Yellow peppers, halved and deseeded.
2 Fennel bulbs, quartered lengthways.
2-3 tbsp Olive oil.
Juice of ½ lemon.
Salt and black pepper - relishes to serve


1. Light the barbecue.

2. Prick the sausages and cook over medium-hot coals for 5 minutes a side.

3. Meanwhile, toss the vegetables in olive oil and lemon juice; season. Place around the cooler edges of the grill; cook until tender.

4. As individual sausages and vegetables are cooked through, remove from the grill and keep warm. Serve with a choice of relishes.

Thai Style Prawns    -    Serves 4 as a mian dish


12 or 24 (starter or main course) raw sustainably fished tiger prawns in their shells, with their heads removed.
1 Walnut-sized piece of creamed coconut blended with 4 tbsp water or 4 tbsp unsweetened coconut milk.
Red chilies to garnesh
Thai Marinade -
¼ Red pepper, cored, deseeded, and finely chopped.
4 Garlic cloves, finely chopped.
2 tbsp chopped fresh coriander.
2 tbsp vinegar.
Juice of 2 limes.
1 stalk lemon grass, finely chopped or grated rind of ¼ lemon ½ tsp turmeric, or to taste.
4 tbsp vegetable oil. - pinch of ground cumin.
1-2 fresh green chilies, finely chopped.
½ tsp crushed dried red chilies or red chili paste.
1 tsp sugar, or to taste.


1. Light the barbecue in advance so that it is medium-hot.

2. Combine all the marinade ingredients in a bowl. Place the tiger prawns in a shallow dish and pour over the marinade. Turn until well coated, then leave for 30 minutes at room temperature.

3. Soak 4 or 8 wooden skewers in cold water for 30 minutes to stop them burning on the grill.

4. Drain the prawns, reserving the marinade. Thread 3 prawns on each skewer, piercing each prawn in 2 places. Cook over medium-hot coals for about 2-3 minutes on each side, basting once or twice with the marinade, until the prawns are pink and slightly charred.

5. Meanwhile, pour the reserved marinade into a small pan, stir in the cocunut liquid, and heat until the sauce thickens (about 5 minutes). To serve, pour the hot sauce over the prawns.

Fire Roasted Tomatoes   -    Serves 4 as a side dish


40 Cherry Tomatoes.
2 tbsp Olive oil.
2-3 garlic cloves (finely chopped) .
Herb flavoured butter.


1.Light the barbecue in advance so that the coals are medium-hot for cooking or preheat a gas barbecue. Soak 8 wooden skewers in cold water for 30 minutes.

2. Carefully thread 5 of the cherry tomatoes onto each skewer.

3. Place the filled skewers on the grill and roast over medium-hot coals (covered if possible to control the heat) for about 5-8 minutes or until the tomato skins are just starting to split and the tomatoes are heated through.

4. Serve the fire-roasted tomatoes as soon as they are ready.

5. Remove them from the skewers onto a serving platter or side plates with care, since they will be very soft. Sprinkle with salt, olive oil, and chopped garlic; or dab with a few flecks of herb-flavoured butter.

Beef Shish Kebab   -    Serves 4 as a main dish


750g (1½lb) Sirloin or other prime cur of beef, cut into bite-sized cubes.
3 - 5 Garlic cloves, finely chopped.
1 Small onion, chopped.
10 Black peppercorns, coarsely ground.
250 ml (8 fl oz) Red wine.
Handful of fresh bay leaves.
3 Small onions, peeled and cut into wedges.
3 Green Peppers, halved, deseeded and cut into wedges.
125 ml (4 fl oz) Sunflower oil.
Salt and black pepper.


1. Place the cubed beef in a glass dish with the garlic, onion, peppercorns, red wine and bay leaves. Turn to coat, then cover and marinate for 3 hours at room temperature or overnight in the refrigerator.

2. Light the barbecue.

3. Thread the meat and the bay leaves onto skewers, alternating with onion and green pepper wedges.

4. Cook over hot coals, turning occasionally. Allow about 5-7 minutes for rare, 9-10 minutes for medium-rare, and 12-13 for well done. Serve at once.

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