When you’d rather be chilling than grilling, these low-key barbecue recipes come to the rescue. They all use about six ingredients (along with suggestions for things to serve alongside) but deliver great results.

The focus is on amping up the flavours in the protein – how much effort you go to when serving depends on your motivation level. But rest assured, these are good all by their sweet selves.

DIY barbecue pork sausage banh mi

Trust me when I say there is nothing better than letting everyone assemble their own banh mi. They can control the ratio of sauce to bun, the amount of chilli, decide whether to add more pâté, and whether they want to test the physical limits of both bun and mouth.

I’ve leaned into French traditions here, incorporating pâté into the pork mince to create a pork sausage of sorts. Feel free to omit it.

The porky barbecue goodness hits my six-ingredient limit, but I believe this part is key. Once you have the flavour of this sorted, you can dress up your banh mi with as many or as few accoutrements as you like.

Ingredients

• 800g pork mince
• 3 tbsp pâté (I used pork liver pâté)
• ¼ cup char sui sauce (see note)
• 2½ tbsp fish sauce
• 3 small shallots, finely diced
• 2 garlic cloves, crushed

To serve

• crusty banh mi buns
• carrot, grated
• cucumber, cut into long, thin slices
• chilli, finely sliced
• hoisin sauce
• Kewpie mayo
• extra pâté

Method

1. Combine all the pork “sausage” ingredients in a bowl and use your hands to thoroughly mix the ingredients − it will seem quite sticky, but persevere. Once all the ingredients are fully combined, shape the mixture into kofte-like logs roughly the length of the buns you will be serving. Precision is not important; you just want them all roughly the same size so they cook evenly. Rest the sausages in the fridge while you prepare the extra elements.
2. Heat a barbecue hotplate to medium heat. Drizzle with a little olive oil and add the sausages. Let them sit undisturbed for at least 5 minutes before gently turning over. Cook for another few minutes or until cooked through. You can then gently turn them several times to caramelise on all sides.
3. Remove the sausages from the hotplate and serve immediately with all the extras. Your job is done.

Serves 6-8

Note: If you can’t find char sui sauce at your supermarket, add a teaspoon or so of Chinese five-spice to hoisin sauce instead.

Barbecued halloumi with dukkah, honey and pomegranate

The easiest snacky deliciousness in all the land. Served piping hot with the requisite squeak, this is the definition of low effort, high reward.

Ingredients

• olive oil
• 400-600g halloumi, blocks halved lengthways
• 4 tbsp honey
• squeeze of lemon juice
• ¼ cup pistachio dukkah (or store-bought dukkah of your choice)
• pomegranate arils to serve

Method

1. Heat a barbecue hotplate to low-medium. Drizzle generously with olive oil and add the halloumi. Cook for 3-4 minutes or until it looks crisp and golden. Gently flip and cook the other side for another few minutes. While it’s on the grill, drizzle with lemon juice.
2. Transfer to a serving board or plate and while the cheese is still piping hot, immediately drizzle honey over. Spoon over the pistachio dukkah and the pomegranate arils and serve immediately.

Serves 5-6 as part of a spread

Sticky gochujang barbecue chicken

Delicious eaten hot off the grill and equally good cold from the fridge the next day – the sign of a dish worthy of your time. This chicken can be served as part of a spread or with brioche rolls and slaw for the ultimate eat-with-your-hands glory.

Ingredients

• ½ cup honey
• 2 tbsp grated ginger
• 4 garlic cloves, crushed
• 4 tbsp gochujang paste
• 4 tbsp smoky barbecue sauce (see note)
• 1kg chicken thigh fillets, skin off

Method

1. Add the honey, ginger, garlic, gochujang and smoky barbecue sauce to a large bowl and stir to combine. If the marinade seems too thick, add a little olive oil. Once mixed, add the chicken and use your hands to completely coat the chicken in the marinade. If you have time, let it sit overnight in the fridge. This is not a die-hard rule – it’s a nice-to-do rather than must-do.
2. Preheat a lightly greased barbecue or chargrill pan to high, and barbecue the chicken, turning frequently, until charred and cooked through (15-20 minutes). Rest for 1 minute before serving.

Serves 6-8

Note: If you don’t have smoky barbecue sauce, mix a little liquid smoke into tomato sauce.

Carne asada with herby lime salsa

This Latin American classic is easy to put together and delivers such good flavour. Rather than skirt steak, I’ve used scotch fillet, but use whatever steak you have on hand or that fits your budget – you will need to adapt the cooking time to suit. I’ve just busted my self-imposed six-ingredient rule here, but the list is mostly pantry staples.

Ingredients

• 1kg steak
• 2 tbsp onion powder
• 4 garlic cloves, crushed
• 2 tbsp ground chipotle
• 2 tbsp brown sugar
• juice and zest of 4 limes
• 4-6 tbsp soft herbs (use any combination of parsley, coriander, dill, basil and chives), finely chopped
• olive oil
• sea salt flakes

Method

1. Combine the onion powder, half the garlic, chipotle powder, brown sugar, and lime zest in a large bowl. Rub the mixture all over the steak and season with salt and pepper. Pop it in the fridge for an hour or so to let the flavours meld.
2. Prepare a grill for high heat; oil the grate. While it heats up, add the remaining garlic, lime juice and herbs to a separate bowl, along with a good lug of olive oil, and stir to combine. Set aside.
3. Rub the steak all over with olive oil and grill, turning every 2 minutes or so, until medium-rare. Skirt steak will take 5-9 minutes, while scotch is thicker and will take longer.
4. Transfer the steak to a cutting board and immediately brush some of the herby dressing all over. Let it rest for 10-15 minutes.
5. Thinly slice the meat against the grain. Arrange on a rimmed platter and drizzle on the juices from the cutting board and any remaining herb dressing. Sprinkle with flaky sea salt and serve immediately.

Serves 6