Jim Moore, a barbecue champion with two BBQ Championships wins under his belt, delivers expert advice for standout summer cookouts. His top-selling book, How to BBQ Everything: The Only BBQ Book You Will Ever Need, dominates Amazon’s outdoor cooking lists. Follow these proven recipes and techniques to transform your garden gathering into a memorable event.
Essential BBQ Tips from a Pro
Keep barbecuing simple to avoid common pitfalls. Many view it as complex, especially with charcoal, which delivers superior smoky flavors over gas. In truth, a barbecue functions as a large outdoor oven. Essential tools like a chimney starter ignite coals fast, getting you cooking quickly.
Master heat zones: position coals for a scorching direct-heat area to sear meats and a milder indirect zone to complete cooking. “It’s like using your hob and oven,” Jim explains. If flames flare up, close the lid to regulate oxygen and regain control.
For drama, select impressive yet easy dishes with advance prep. Lobster tails glazed in herb butter dazzle on the grill—split, baste, and cook meat-side up until opaque. For budget-friendly flair, skewer prawns and brush with the same butter.
Sticky, Spicy Buffalo Hot Wings
These fiery wings capture authentic Buffalo taste with celery salt in the rub, enhanced by grill char and a buttery hot sauce glaze. Pair with ranch or blue cheese dressing and celery for messy, crowd-pleasing bites.
Serves: 4 | Prep: 10 mins + 1-4 hours marinating | Cook: 30-40 mins
Ingredients
- 1.25kg chicken wings
- Dry rub: 2 tsp celery salt, 2 tsp white pepper, 1 tsp black pepper
- Buffalo sauce: 1 bottle Frank’s RedHot sauce, 1 tbsp honey, 50g unsalted butter
- To serve: Ranch or blue cheese dressing, celery sticks, crumbled blue cheese (optional)
Preparation
Mix celery salt with peppers and coat wings evenly. Refrigerate covered for 1-4 hours. Simmer Frank’s sauce with honey, melt in butter, and reduce slightly. Reserve some for dipping.
Grilling
Set up direct and indirect high-heat zones (230–290°C). Sear wings over direct heat, then finish indirectly with lid closed until internal temperature reaches 75°C (or 85–90°C for crisp skin). Use an instant-read thermometer.
Serving
Toss hot wings in sauce and serve with dressing, celery, and blue cheese.
Classic Smash Burgers
This Midwest-inspired smash burger emphasizes pure beef, fire, and technique for juicy, flavorful results. Customize with cheese, jalapeño jam, or spicy aioli.
Serves: 4 | Prep: 15 mins | Cook: 10 mins
Ingredients
- 100% beef mince (70:30 meat:fat)
- BBQ rub or sea salt and black pepper
- Cheese slices
- Add-ons: Brioche buns, mayo, lettuce, tomato, bacon, sautéed mushrooms/onions, burger sauce
Preparation
Shape mince into golf ball-sized meatballs (2 per burger). Heat cast-iron pan or griddle to 240-290°C.
Grilling
Smash meatballs flat for thin patties. Season immediately. Sear 60-90 seconds until it releases, flip, add cheese, and cover to melt.
Serving
Assemble: Mayo on bottom bun, lettuce, tomato, patties, bacon, veggies, sauce, top bun.
Show-Stopping Roast Leg of Lamb
Elevate your barbecue with this centerpiece whole leg of lamb, marinated for optimal flavor. Paired with roast veggies and Yorkshire puddings, it guarantees invitations back.
Serves: 6-8 | Prep: 2 hours + overnight marinating | Cook: 2-2.5 hours
Ingredients
- 5-6 sprigs rosemary and mint, 4 garlic cloves, zest/juice of 1 lemon, 60ml olive oil, 1 tbsp sea salt (or 2-3 anchovies), ½ tbsp black pepper, 1 tsp red wine vinegar or smoked paprika
- 2.2kg bone-in leg of lamb
- Roast veg: 4 carrots, 3 parsnips, 2 red onions (halved/quartered), beef dripping/oil, 4 potatoes (halved)
- Yorkshire puddings: 4 eggs, 200ml milk, 200g flour, pinch salt, dripping for tins
Preparation
Blitz herbs, garlic, lemon, oil, salt, pepper, and optional extra into paste; reserve some for veg. Score lamb skin, rub thoroughly, and rest 30 mins or marinate overnight. Whisk Yorkshire batter and chill.
Cooking
Preheat for indirect 200°C. Roast veg (except potatoes) with reserved paste and fat under lamb. Cook to 60°C internal (1½-2 hours). Rest tented 20 mins. Boost heat to 250°C for Yorkshires (25-30 mins). Parboil, rough up, and crisp potatoes.
Serving
Slice lamb thick, serve with roasties, veg, Yorkshires, gravy, or mint jus.
Burger Mastery Tips
- Choose quality meat: Opt for 20-30% fat mince. “That fat is flavor,” Jim notes, as it bastes via smoke and keeps patties succulent.
- Season simply: Salt, pepper, minimal handling lets beef shine.
- Char then finish: Sear hot, finish cool with lid down. Probe to 75°C.
- Toast buns: Grill brioche or buttered buns for structure.
- Build smart: Balance crunch, acid, creaminess—pickles, sauces, jams for lasting impact.
