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Slow Cooked BBQ Ribs February 18, 2016

Filed under: BBQ,Meat — delishuss @ 10:14 am
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I think ribs need to be slow cooked, otherwise they can be tough and chewy. These are delishussly succulent. I saw this recipe posted on Facebook and thought that I so needed to try it. I made it for Valentine’s Day along with the Chocolate Olive Oil Cake. The way to a man’s heart, well let’s face it anyone’s heart. This is a set and forget recipe, so so easy.

Serves 3-4 people


2 cups of BBQ sauce (I used Sweet Baby Ray’s bourbon sauce)

1/4 cup of brown sugar

4 tablespoons of cider vinegar

3 teaspoon of oregano

1 teaspoon of Worchester sauce

1 tablespoon of cayenne pepper

1 tablespoon of chilli powder

Salt and pepper to season

2 rack of ribs



  1. In a bowl mix all the sauce ingredients together.
  2. Season the ribs with salt and pepper.
  3. Place one rack of ribs in the slow cooker and pour over half the sauce. Get your hands in there and cover the ribs with the sauce.
  4. Place the second rack on top and do the same as point 3.
  5. Cook on high for 4 hours or 7-8 hours on slow/auto.

Serve with coleslaw and some corn on the cob.



Rotisserie BBQ Chicken November 14, 2014

Filed under: Chicken,Favourites — delishuss @ 10:03 am
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I find it really hard to cook chicken so that it is lovely and succulent. Marinading is probably the nearest I get with the exception of Rotisserie chicken done on the BBQ. It’s awesome. I think the reason it stays so moist is because it’s rotating all the time and it doesn’t lose all it’s juices. Plus it cooks at a low enough temperature so it doesn’t dry out. You could probably just add some olive oil and seasoning but a rub gives it a lovely flavour. This rub recipe was taken from: There’s very little involved in this process, the only tricky part is getting the chicken onto the rotisserie rod.

Rub Ingredients

1.8kg whole chicken

3/4 cup salt

1/4 cup paprika

1/4 cup onion powder

1/4 cup garlic powder

1/4 cup Italian seasoning

1/4 cup brown sugar

2 tablespoons dried thyme

2 tablespoons mustard

2 tablespoons cayenne pepper

2 tablespoons black pepper

2 tablespoons olive oil


1. Pre-heat the BBQ on a low setting.

2. Mix all the ingredients in a bowl. Smear over all the chicken. You could place a lemon inside the chicken to enhance the flavour but I left it out this time around.


3. When you are spearing the chicken onto the rotisserie rod make sure you try and keep the wings tight together with the body of the chicken so that they don’t dry up and overcook. If they are starting to overcook mid way through cooking, stick some tin foil on the ends.


4. I placed a tray under the chicken to stop the juices/fat spilling onto the flames and starting a fire.

5. This size of a chicken takes about 1 1/2 hours. If you are worried about it being under cooked, give it a prod with a meat thermometer.

6. About a 1/2 hour into cooking, I added some chopped potatoes onto the tray. They were fantastic. They had the lovely juices from the chicken and were lovely and crispy.


I served the cooked chicken with the potatoes, a garden salad and some steamed greens.



Plum and Oyster Marinated Chicken May 2, 2011

Filed under: Chicken — delishuss @ 9:05 pm
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I was looking for a recipe for chicken done on the BBQ. I had heard about a recipe for beef kebabs with plum sauce and chilli so I adapted that a little. The chicken becomes really succulent. It’s great.

Covers 4 chicken breasts


1 chilli, finely chopped

1 clove garlic, finely chopped

2 tablespoons plum sauce

2 tablespoons oyster sauce

2 tsp ginger, finely chopped

2 tablespoons soy sauce



1. Mix all the marinade ingredients in a large bowl and add the chicken breasts.

2. Get stuck in with clean hands and make sure the chicken is well coated. Leave to marinade for 30 minutes.

3.  BBQ for about 20 minutes depending on the heat of the BBQ.


Barbequed Prawn Skewers July 9, 2010

Filed under: Fish — delishuss @ 7:22 pm
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This is a nice change from meat for the BBQ. Hopefully, the weather will improve a bit so that you can give it a go.


500g raw king prawns

1 can of coconut milk

1 red chilli, finely chopped

2 tbsp of green curry paste

Juice of half a lime

2 tbsp of smooth peanut butter

Salt and freshly ground pepper

1 green and 1 red pepper, chopped into chunks

1 red onion, chopped into chunks

Handful of chopped coriander


  1. Mix the curry paste, peanut, chilli, coriander and coconut milk together in a bowl. Add the prawns and leave to marinade for 4 hours.
  2. Skewer the prawns, peppers and onions intermittently. Cook on the BBQ for approximately 8-10 minutes until the prawns have turned pink.

BBQ Leg of Lamb- Moroccan Style July 6, 2010

Filed under: Meat — delishuss @ 3:30 pm
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Note: It might be easier to select a pre-prepared cut of lamb if you don’t want the hassle of having to de-bone the meat etc.


Leg of lamb de-boned

1 teaspoon of turmeric

1 teaspoon of cumin

1 teaspoon of mixed spice

1 teaspoon of ground coriander

25g of dark brown sugar

3 tablespoons of lemon juice

50 ml of olive oil

50 ml of balsamic vinegar

Handful of chopped mint

Handful of chopped coriander

½ red chilli

2 cm of grated ginger


  1. Mix all the marinade ingredients in a bowl.
  2. Butterfly the meat and bash with a mallet until it is evenly spread out. Feed some metal skewers through the meat in opposite directions so that it can be easily handled on the BBQ.
  3. Place the meat on a suitable tray and pour the marinade over either side of the meat and rub in. Leave to marinade overnight if you can but 4 hours is fine.
  4. Place the meat on the BBQ and cook for about 20 minutes depending on how you like your meat cooked.

 Serve with Spicy Cous Cous and a salad