We have got BBQ ideas to suit everyone! Your BBQ and thermo mixer are a match made in heaven, and we will show you how. The BBQ Issue of The 4 Blades Magazine brings you 45+ beautiful food ideas perfect for sharing with family and friends at a BBQ.
To get a handy printable checklist of our recipes for this issue, click here.
We have 5 separate sections in this issue, each with a unique BBQ theme. Each section has a starter, mains, sides, a dessert and a drink AND a planning guide.
In our American BBQ section we bring you smokey flavours and old school favourites, like BBQ Ribs, Turkey Burgers and American Potato Salad.
In our Aussie BBQ section we teach you how to cook beautiful meats that feed a crowd and use yummy Aussie flavours and make useful BBQ items, like Peppercorn Steak and Rosemary Citrus Seasoned Butterflied Lamb Leg.
We show you that BBQs do not need meat to be awesome! Our Vegetarian BBQ section will tempt your taste buds and have you asking for more.
Ready for some fun with flavours? Our BBQ Fiesta section uses flavours from Mexico, Portugal, Spain and South America, including Peri Peri Chicken.
Love Asian flavours? Our Asian BBQ section is for you, with lots of really useful recipes that are crowd pleasers.
Our recipes for this issues are categorised into the following handy sections:
- American BBQ
- Aussie BBQ
- Vegetarian BBQ
- BBQ Fiesta
- Asian BBQ
Here are the recipes featured in this month’s issue:
American Potato Salad
Argentinian Beef with Chimichurri Sauce
Asian Spiced Beef Kebabs
BBQ Pork Belly Skewers
BBQ Ribs
Beef and Bean Stir Fry
Beetroot Quinoa Burgers
Butternut Pumpkin with Pomegranate Stuffing
Char Siu Pork Fillet
Chicken Tenderloins with Mango Salsa
Chorizo and Potato Skewers
Chunky Tomato Salsa
Coconut Chicken Fingers with Peanut Dipping Sauce
Cold Chilli Noodles
Cornbread
Cucumber Avocado Salad
Devilled Eggs
Endive Salad with Honey Mustard Dressing
Frosty Fruit Punch
Fruity Quinoa Stuffed Capsicums
Fruity Water
Grilled Moroccan Vegetable and Paneer Kebabs
Lamb Burgers
Lemon Lime Cooler
Lime Garlic Prawns
Lychee, Mint and Lime Slushie
Macadamia Olive Dip
Mango Mousse Cups
Mexican Chicken Salad
Peppercorn Steak with Grilled Corn and Potatoes
Peri Peri Chicken
Pomegranate & Kale Salad with Haloumi
Pomegranate Snow Cones
Portuguese Bread Rolls
Portuguese Custard Tarts
Raw Mixed Berry Vegan Cheesecake
Rosemary Citrus Seasoned Butterflied Lamb Leg
Sangria
Sloppy Joes
Spicy Maple Bacon Nut Mix
Steamed Corn with Spicy Lime Salt
Steamed Snapper With Ginger and Spring Onions
Sweet Custard Buns
Sweet Potato with Maple Walnut Butter
Tomato Relish
Turkey Burgers
To get a handy printable checklist of our recipes for this issue, click here.
As with every issue, you can expect easy-to-follow recipe layouts, great pictures, dietary information made simple and navigating around the magazine is a breeze.
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