BBQ All Year Round

BBQ All Year Round


Any bit of sun in Ireland and we are sure to whip out the BBQ.  Let’s face it we aren’t great on the weather front so usually the BBQ gets locked away bar one or two days over summer.  But why spend so much money on one and not use it more often?  Make it apart of your kitchen.  Find a suitable area outside (best to have it under cover with all the rain we get, and maybe pop on a coat and hat) and get those taste buds flowing for BBQ tastiness all year round. Not only can you do the traditional Mallon’s sausages and beef burgers but you can create delicious and adventures meals with just your barby!

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Pork and crackling? Yes, you read that correctly.  Are the taste buds watering yet?  This recipe is super easy and tasty and will impress any cook when you tell them you make it on the BBQ.

What you will need.

1kg Loin of pork, butterflied

15g unsalted butter

½ onion, finely chopped

1 tbsp fresh sage, chopped

2 tbsp Calvados

(Ok I am not going to lie but I had to google this one.  Calvados is an apple brandy but you can use Applejack OR Unsweetened apple juice concentrate, apple juice or apple cider as a substitute.)

175g pork sausage meat

100g cooked chestnuts, roughly chopped

½ Bramley apple, coarsely grated

40g freshly made white breadcrumbs

Salt and freshly ground pepper

For the Caramelised Apple Sauce:

1 large Bramley apple

1 tbsp honey

25g salted butter

1 tbsp fresh thyme

For the Calvados Cream:

200ml cider

150ml Calvados

50ml double cream

1 tbsp wholegrain mustard

So, prep takes around 10 minutes, so pre-heat the barbecue for roasting at a medium heat.  Cooking time takes 120mins so give yourself plenty of time and if you like a little glass of wine or two while cooking add in that time also 😉


Right let’s go with the method.  Firstly, make the stuffing.

Melt the butter in a large frying pan over a low heat. Add the onions and sage and gently cook for 10 minutes, until softened. Next, increase the heat to high, pour in the Calvados and cook for 1 minute. Let the mixture cool, and then stir in all the remaining stuffing ingredients.

Stuff the pork joint with the stuffing. Roll the joint and tie. Score the fat with a sharp knife, pour over boiling water and rub salt and oil into the fat.

Place a drip tray in the base of the barbecue and pour in the cider and Calvados. Roast the loin for around 2 hours using the roasting rack (you can use the tray from a roaster). Until cooked through to 75°C and allow to rest.

Using the reduced cider and Calvados, add in the double cream, wholegrain mustard and splash of stock, if required.

For the apple sauce, peel and roughly chop the apple and place in a foil parcel. Add the butter, honey and thyme. Season well. Barbecue for 45 minutes until you have pureed apples.

Slice the pork and serve with the apple sauce and Calvados cream.

DONE! How easy does that sound? Have some rustic chips on the side and you will feel like you are a top chef.  Enjoy!


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Edward GrayComment