French fries and juicy burgers are a happy coupling, but there’s no harm in pimping up potatoes for the BBQ. Throw some chunky potato wedges coated in oil, salt and chili on the grill and cook on an indirect heat for 3–4 minutes each side, or for a lighter touch swap potatoes for zucchini or sweet potato fries.
A light, creamy potato salad tempers the beefy intensity of short ribs. Mix in spring onions for extra freshness and crunch. If you’re cooking ribs Korean-style, match with rice and banchan, Korean vegetable sides, such as oi muchim (spicy cucumber salad).
Grill pork chops with fragrant rosemary for a fresh, herby aroma then serve with baked sweet potatoes and a dollop of creamed corn, or for something a little less heavy try sweet potato and broccoli hash.
Adapt this chicken tikka recipe by marinating boneless chicken pieces in yogurt and spices but then skewer the meat and cook on the BBQ. Serve with chapatis, salad and raita, or naan bread and coconut rice.
A generous portion of steak can be weighty on the stomach so pairing it with some crunchy vitamin-rich veg will prevent that mid-afternoon slump. Go for corn on the cob coated in melted butter and salt, or a tomato and onion salad.
Sausages and pasta are a harmonious partnership and a popular duo with kids. One crowd-pleaser is to chop greens and tomato into cooked cooled pasta (or try this recipe) and serve beside fat, juicy barbecued sausages.
For a food combo with soul, pair succulent barbecued spare ribs with crunchy coleslaw and some cornbread to satisfy your carb cravings.
Halloumi is an ideal BBQ cheese because it’s firm enough to hold up to intense heat without melting. Skewer cubes of the cheese with chunks of pepper, courgette, red onion or cherry tomatoes, sprinkle over dried herbs, olive oil and lemon juice and grill. Finish by laying the skewers over a bed of wild rice salad.
Salmon needs something fresh and citric to cut through its natural oiliness. Watercress and orange salad is a side dish that compliments this fish perfectly.
Barbecue pork belly infused with Asian flavors is the perfect match for a heavenly green papaya salad or a glass noodle salad.
A cool, creamy blue cheese dip and a selection of crunchy crudities such as carrot and celery sticks are the classic accompaniment to barbecued chicken wings, especially the buffalo variety.
Brisket is a classic Deep South dish that belongs with hush puppies and Southern-style baked beans. Learn how to make brisket on the BBQ, Texas style and serve with hush puppies.
Spatchcock chicken is a clever way to cook a chuck on the BBQ as its flattened shape means it cooks more quickly and evenly. Serve with creamy sweetcorn pudding and wilted greens.
Barbecued mackerel is at its best when the skin is slightly charred on the outside but the flesh inside is soft and moist. To absorb its pungent aroma serve with a couscous salad padded out with roasted vegetables or make your own version, mixing in cherry tomatoes, pomegranate seeds, peas or fennel.
Meaty and firm, swordfish requires something light and zingy like a mango salsa – a mouthwatering combination of chopped mango, red onion, chili, cilantro and lime juice.
Butterfly a leg of lamb and cook it on the open grill. When it’s ready, serve small chunks of the meat wrapped up in a flatbread with tzatziki and salad, Greek souvlaki-style.
Jerk chicken is as zingy as spice gets. Add a dollop of hot and fruity Caribbean coleslaw and some authentic peas and rice on the side. If you prefer something milder opt for a red slaw – coleslaw made with red cabbage.
Luscious king prawns are ideal for the BBQ. Cook in their shells, then crack open and dip the succulent sweet flesh in sweet chilli sauce or tamarind aioli.
If you’re dedicated enough to spend hours of prep making pulled pork you want to make sure you do it justice. Pulled pork works best as finger food, stuffed into soft white bread rolls with a bowl of French dip-style meat juices or gravy on the side.
Vegetarians and vegans can have their own brilliant meat-free version of a pulled pork sandwich – a pulled mushroom sandwich. Serve with kale-slaw or garlicky mayo.
Tuna can be as hearty as a beef steak so match with grilled peppers to add colour, flavour, freshness and crunch to the dish.
Char siu, or barbecued Chinese pork, has a deep, rich, spiced flavor and it’s not difficult to cook on a BBQ. Serve inside steamed bao buns topped with spring onions and spicy mayo.