Stretch Out Those Summer Days With These Exciting Grill and BBQ Recipes

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Stretch Out Those Summer Days With These Exciting Grill and BBQ Recipes

Stretch Out Those Summer Days With These Exciting Grill and BBQ Recipes

We may be heading towards the end of August, but I won’t give up summer without a fight. It’s still sunny and warm, the evenings are light, and I will have to be dragged kicking and screaming into fall–even if it is my favourite season.

So, before you reach for the crock-pot or Instapot and turn your thoughts too deep, rich casseroles and one-pot dishes, let’s eke out the last of the summer days with a slow and steady transition into fall. I’ve given you the recipe for a versatile broccoli slaw and a couple of sides that will complement your choice of protein. Add some crusty bread or rolls, and before you know it, you have a wholesome and delicious evening meal or lazy lunch that you can enjoy in the garden or even indoors if there is a little nip in the air. Enjoy!

Broccoli Slaw (gluten-free)

Broccoli and red cabbage slaw served in a green pottery bowl
Photo credit: @InspirationalChickpea


  • 1 head of broccoli, broken into bite-sized florets
  • 1 medium red onion, finely sliced
  • 200g red cabbage, roughly sliced
  • 3 tbsp mayonnaise (use vegan mayo if you prefer)
  • 1 tbsp lemon juice
  • 2 tsp maple syrup or honey

Method: 1. Combine the mayonnaise, lemon, and maple syrup/honey in a jug and whisk until smooth and no lumps remain. 2. Place the broccoli, onion, and red cabbage in a large bowl, pour over the dressing and combine. Season with salt and pepper to taste. 

Basil Cream Dip (vegan and gluten-free)

Grill and BBQ Recipes

Basil cream dip in a beige and green pottery bowl topped with a sprig of fresh basil
Photo credit: @InspirationalChickpea


  • 3/4 cup of cashews (soaked in hot water for 1 hour)
  • 125ml cold water
  • 1/2 cup packed basil leaves
  • 1 1/2 tsp lemon juice
  • 1 garlic clove, grated
  • Pinch salt to taste

Method: 1. Soak the cashews in hot water for at least one hour (if you have a high-powered blender like a Vitamix can you skip this step), rinse and drain. 2. Combine all ingredients in the blender and blitz until totally smooth. Transfer to a small dish and serve.

Guacamole (vegan and gluten-free)

A single portion of guacamole served in a coloured, glazed pottery bowl, sitting on a green tablecloth
Photo credit: @inspiratonalChickpea


  • 2 medium ripe avocados halved and stoned
  • 1 medium tomato, roughly chopped
  • 2 tsp lime juice
  • Pinch of salt
  • Pinch of ground cayenne or paprika

Method: 1. Using a spoon, scoop out the flesh of the avocado into a mixing bowl and, with either a fork or potato masher, break it down into small chunks. Don’t break it down too much to keep a chunky texture. 2. Add the tomato, lime juice, salt and pepper and carefully combine all the ingredients. 3. Check the seasoning and adjust if necessary. Chill for a couple of hours and serve. 

Sriracha Chicken


  • 8 chicken thighs, skinned 
  • ½ cup sriracha sauce
  • 1 cup finely ground cornflakes (pulsed in a food processor)
  • ⅓ cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Light vegetable oil

Method: 1. Place the chicken in a shallow baking dish and pour over the sriracha sauce. Toss and turn the chicken until it is all coated and place in the refrigerator for at least one hour (you can leave it up to 24 hours), tossing and turning the chicken occasionally. 2. Put the ground cornflakes, flour, salt, and pepper in a medium mixing bowl and stir. 3. Add the chicken pieces (removing excess sriracha) to the bag of dry ingredients and toss until they are all coated with the crumb. 4. Oil the grill and grill or BBQ for 15-20 minutes until cooked and crisp, and the juices run clear.

Grilled Tofu (vegan and gluten-free)


  • 2 14-ounce blocks of extra-firm tofu
  • 2 tbsp avocado oil, more for brushing
  • 2 tbsp fajita seasoning or jerk seasoning
  • ¼ tsp sea salt
  • Lime wedges for serving

Method: 1. Press the tofu to remove excess moisture by wrapping each block in a tea towel or paper towel. Place between two chopping boards and place a heavy cast iron pan or skillet on top and let it sit for 30 minutes. This helps squeeze excess water out of the tofu, which keeps it from sticking to the grill. 2. Preheat a grill or grill pan to medium-high heat. 3. Cut each tofu block into two, then slice each piece into two to make four rectangles. Place the eight pieces on a tray or plate. Drizzle the tofu with the avocado oil, sprinkle with the fajita or jerk seasoning, and use your hands to ensure the tofu is coated on each side. 4. Brush or spray the grill with oil. Cook the tofu for 2 to 3 minutes per side until charred. Remove from the grill and season to taste.

Spicy BBQ Ribs


  • ¼ cup dark brown sugar
  • 1 tsp kosher salt
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • ½ tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 rack of baby back pork ribs (about 2.5 lbs each) 
  • 2 tbsp barbecue sauce

Method: 1. Combine the sugar, salt, mustard, garlic powder, black pepper, cayenne, and paprika in a small mixing bowl. 2. Place the ribs onto a baking sheet and sprinkle with the spice mix, using your hands to press it into the ribs. Cover with foil and refrigerate for at least 4 hours, overnight if possible. 3. Preheat the oven to 250F. Keeping the ribs covered with the foil, roast for 2 ½ to 3 hours until the meat is tender but not falling off the bone. Remove from the oven and pour off any liquid. Set aside. 4. Preheat the grill or BBQ. Brush the ribs liberally with the barbecue sauce and grill or BBQ for about 10 minutes, turning and brushing occasionally with the BBQ sauce until well-browned and crispy. Let the ribs rest for 5 minutes, cut between the bones into individual portions, and serve.

I hope that you can make these recipes outdoors and enjoy the last of the summer sunshine, but if not, they can all be done indoors under the grill or broiler. Don’t forget to comment and share your photos here

Jacqui Hodges

With 30 years of general management experience in the global insurance industry and having lived in 4 countries, Jacqui now spends her time between London and New York where she continues to pursue her passion for writing, food, books and travel.

A Reiki practitioner, yogi and huge animal advocate, her home isn’t complete without a furbaby or three. In addition to being a BooknBrunch contributor, she writes for  industry publications.

Favourite book: To Kill a Mockingbird by Harper Lee.
Favourite brunch dish: avocado toast with tomato and chilli


Best Books to Take With You on a Summer Vacation


Love, Theoretically by Ali Hazelwood (389 pages)