Take your outdoor cooking game to new heights this spring and summer with these ten mouth-watering recipes perfect for the barbecue, grill, or outdoor oven. Whether you're cooking for a garden gathering or a camping trip, impress your guests with these simple yet show-stopping dishes from top names like Kamado Joe and Fontana.

With this collection of al fresco recipes, you’ll be ready to take your outdoor cooking skills to the next level. Fire up the grill, mix up some cocktails, and get ready to wow your guests with these sensational recipes made for outdoor dining. The only thing left to decide is what to cook first!

These mouth-watering Smoked Beef Short Ribs from Kamado Joe will surely be a hit at your next barbecue. The short ribs are infused with bold flavours and become fall-apart tender after low and slow smoking. The ribs are first coated in a punchy mustard and horseradish rub, then liberally seasoned with moreish barbecue rub to form a tantalising crust. Smoking the ribs over indirect heat allows the meat to break down and become succulently moist. Halfway through cooking, the ribs are braised in a flavoursome broth until fork tender. After a long rest, these beefy beauties are ready to serve. Ideal for feeding a crowd, these competition-worthy short ribs are your new go-to showstopper.


  • 1 rack beef short ribs (4 bone-in plate ribs)
  • 3 tablespoons mustard
  • 4 tablespoons horseradish
  • 115g barbecue rub
  • 150ml apple cider vinegar
  • 150ml water
  • 450ml beef broth
  • 1 white onion, sliced
  • 4 cloves garlic, smashed


  1. Prepare your outdoor grill for smoking at 120°C.
  2. Remove fat and silver skin from the ribs and score the membrane on the back.
  3. In a small bowl, mix the mustard and horseradish and brush on both sides of the ribs.
  4. Generously season the ribs with barbecue rub on both sides.
  5. Place the ribs in the grill and smoke for 2-3 hours until internal temperature reaches around 75°C, brushing with equal parts cider vinegar and water every hour.
  6. Transfer ribs to a roasting tin. Add beef broth, onion and garlic. Place ribs on a wire rack, cover tightly with foil.
  7. Return to grill and cook until internal temperature reaches 95°C. Check tenderness by poking with a fork.
  8. Remove ribs, wrap them in baking paper and rest in a cooler for two hours, wrapped in a tea towel.
  9. Unwrap, slice between bones and serve. Enjoy!

Take your barbecue to new heights with these scrumptious Teriyaki Shrimp Kebabs from Kamado Joe. Bursting with the sweet and savoury flavours of pineapple, onion, prawns and a homemade teriyaki sauce, these skewers are sure to be a crowd-pleaser. The prawns soak up the smoky essence from the grill while the pineapple and onions caramelise to sweet perfection. Topped with sesame seeds and spring onion and paired with a from-scratch teriyaki, these kebabs are jam-packed with texture and flavour in every bite. Your guests will clamour for the recipe, so get ready to impress!


  • 1 tablespoon chopped spring onions
  • ¼ onion, cut into 1cm thin strips
  • 150g pineapple, cut into small cubes
  • 1 bell pepper, chopped
  • 2 tablespoons seafood seasoning
  • 1 tablespoon sesame seeds
  • 450g prawns, peeled and deveined
  • 400ml teriyaki sauce


  1. Heat your barbecue to 200°C direct heat.
  2. In a bowl, combine prawns, pineapple, pepper and onion. Add seafood seasoning and mix well.
  3. Thread prawns, pineapple, pepper and onion onto skewers, alternating ingredients.
  4. Cook skewers on barbecue for 3-4 minutes on the first side.
  5. Flip skewers, brush with teriyaki sauce and grill for 3-4 more minute.
  6. Flip again, brush with more teriyaki sauce and grill for 1-2 minutes until prawns are opaque.
  7. Remove from grill, coat with sesame seeds and spring onions then enjoy!

This Pineapple Teriyaki Beer Can Chicken from Kamado Joe is sure to be a hit at your next barbecue. The whole chicken is stuffed with a pineapple ‘beer can’ to infuse it with sweet tropical flavours as it cooks. Basting the chicken in a homemade teriyaki sauce adds a lovely sticky glaze, while smoking it over indirect heat keeps the meat deliciously moist and infused with smoky flavours. The carved chicken is served atop the grilled pineapple rounds that flavoured it from the inside out. An easy yet impressive centrepiece straight off the barbecue!


  • 1 whole chicken
  • 1 tablespoon olive oil
  • 3 tablespoons barbecue seasoning
  • 400ml teriyaki sauce
  • 1 pineapple


  1. Rub the chicken all over with olive oil and generously season inside and out with barbecue seasoning. Set aside the teriyaki sauce to bring to room temperature.
  2. Remove the top of the pineapple and trim the sides to create a stand for the chicken.
  3. Place the chicken upright onto the pineapple stand.
  4. Prepare the barbecue for indirect grilling at 165°C. Add wood chunks or chips for a smoky flavour.
  5. Place chicken on the grill and cook until internal temperature reaches 65c70°C, about 1-2 hours.
  6. Baste all over with teriyaki sauce, and be careful not to rub off the seasoning.
  7. Once the chicken's internal temperature reaches 75°C, remove it from the grill and rest for 15-25 minutes before carving to serve.

Take a flavourful trip to the Mediterranean with these delicious lamb and beef kebabs paired with a tangy yoghurt sauce, from the Kamado Joe recipe collection. Packed with spice and herb flavours, these skewers are perfect for a quick weeknight dinner or back garden barbecue. The kebabs are easy to make ahead and leftovers reheat beautifully the next day. This flavourful grilling recipe is sure to become a go-to summer favourite.


For the kebabs:

  • 900g lean ground beef
  • 900g lean ground lamb
  • 1 tablespoon berbere seasoning
  • 1 tablespoon cumin
  • 1 tablespoon sumac
  • 1 tablespoon kosher salt
  • Freshly cracked black pepper
  • 1 bunch fresh parsley, chopped
  • 1 teaspoon oregano
  • Olive oil

For the yoghurt sauce:

  • 150g Greek yoghurt
  • Juice of 1 lemon
  • 2 teaspoons berbere seasoning
  • Salt and freshly cracked black pepper

To serve:

  • Naan or pita breads
  • Vegetables/salad of your choice


  1. Make the yoghurt sauce by combining the yoghurt, lemon juice, berbere seasoning, salt, and pepper. Refrigerate until needed.
  2. Preheat the outdoor grill to 200-230°C.
  3. In a large bowl, mix the ground meats, spices, herbs, salt and pepper.
  4. Form the mixture into long, evenly shaped cylinders on skewers, about 2.5cm thick.
  5. Lightly brush the kebabs with olive oil.
  6. Grill kebabs for 7-10 minutes, flipping once halfway through, until browned and cooked through. Avoid turning the skewers until the meat touching the grates has browned, or the kebabs may fall apart.
  7. Quickly grill naan or pita breads for 20-30 seconds per side to warm.
  8. Serve kebabs with yoghurt sauce, grilled breads, and topped with vegetables or salad of your choice. Enjoy!

These aromatic harissa chicken wings are full of North African spice flavour. The wings are marinated overnight in a blend of harissa, garlic, thyme, and lemon, ensuring the meat soaks up all the incredible flavours. Smoking the wings on the barbecue gives them a lovely char while keeping the meat incredibly juicy. These wings are a guaranteed hit off the grill when served with cooling yoghurt and lemon dipping sauce.


  • 2 tablespoons harissa paste
  • 1 teaspoon salt
  • 2 sprigs fresh thyme, chopped
  • 2 cloves garlic, minced
  • Zest of ½ lemon
  • Juice of 1 lemon
  • 4 tablespoons olive oil
  • 2 tablespoons honey
  • 900g chicken wings

For the dipping sauce:

  • 200g Greek yoghurt
  • 2 tablespoons chopped fresh dill
  • Juice of 1 grilled lemon


  1. Combine the harissa, salt, thyme, garlic, lemon zest and juice, olive oil and honey in a bowl. Reserve 1/3 of the marinade for basting.
  2. Place the chicken wings in a sealable bag with the remaining marinade. Marinate in the fridge at least 6 hours or overnight.
  3. Remove wings from the fridge while heating the grill to 120°C indirect heat.
  4. Place wings on grill and smoke for 1 hour. Increase heat to 165°C.
  5. Baste wings with reserved marinade during the last 15-20 minutes of grilling.
  6. Cook until internal temperature reaches 75°C.
  7. Make yoghurt dip by combining yoghurt, dill and lemon juice.
  8. Serve wings with yoghurt dipping sauce. Enjoy!

This decadent truffle and meat lasagne from Fontana is a real showstopper. Layers of rich meat ragu, creamy bechamel sauce, and pasta are baked together with truffle infusion in every bite. Served straight from the barbecue, this lasagne is perfect for impressing guests without spending hours in the kitchen.


  • 3 sticks celery, diced
  • 3 carrots, diced
  • 1 onion, diced
  • 4 tablespoons olive oil
  • 100g black truffle, grated
  • 1 anchovy fillet
  • 1 garlic clove, minced
  • 450g minced meat (chicken, veal, pork)
  • Salt and pepper to taste
  • 150ml white wine
  • 900ml whole milk
  • Freshly grated nutmeg
  • 50g butter
  • 50g plain flour
  • 340g fresh egg pasta, cut into strips
  • 100g Parmesan cheese, grated
  • Butter for greasing


  1. Prepare the meat ragu by sauteing the celery, carrot, onion, garlic, olive oil and anchovy in a pan.
  2. Add the minced meat and cook until browned. Sprinkle with white wine.
  3. Stir in the grated truffle and season with salt and pepper. Set aside.
  4. For the bechamel, heat the milk with nutmeg until boiling. In a separate pan, melt the butter and stir in the flour to make a roux.
  5. Slowly whisk the hot milk into the roux. Season with salt and pepper.
  6. Cook the pasta for one minute in boiling salted water. Drain well.
  7. Layer the meat ragu, bechamel sauce, pasta, Parmesan, and dots of butter in a lightly greased baking dish.
  8. Bake in the preheated outdoor oven at 180°C for 30 minutes until bubbling and golden brown.

This simple yet delicious focaccia from Fontana's recipe collection is topped with juicy tomatoes, fragrant oregano, and fresh basil for a taste of Italy straight from your outdoor pizza oven. The olive-oil-enriched dough is dimpled by hand and then topped with a tomato mixture infused with herbs and olive oil. Baked in a wood-fired pizza oven, the focaccia develops a charred edge while the toppings bake perfectly. It’s perfect for sharing with family and friends.


  • 500g bread flour
  • 300ml water
  • 4 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon instant yeast
  • 75g lard
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 150g tomato pulp
  • ¼ teaspoon black pepper
  • Small handful of oregano leaves
  • 3 basil leaves


  1. Mix the flour, yeast, salt, and sugar in a large bowl. Add the water and 2 tbsp olive oil and stir to form a shaggy dough.
  2. On a floured surface, knead the dough for 5 minutes until smooth and elastic. Place in an oiled bowl and let rise for 15 minutes.
  3. Divide into 3 portions. Roll each out into a rectangle and place on oiled baking sheets. Cover and let rise for 30 minutes.
  4. Use your fingers to dimple the surface of each focaccia deeply. Drizzle over the remaining olive oil.
  5. Mix the tomato pulp with oregano, basil, salt and pepper in a small bowl. Spread over focaccia.
  6. Bake in a hot wood-fired oven for 15-20 minutes until golden brown. Serve warm.

These smoky stuffed bell peppers from Kamado Joe are a classic favourite straight from the grill. The vibrant peppers are filled with a hearty mix of mince, rice, beans, and veggies, then topped with melted cheese. The succulent filling perfectly soaks up the barbecue flavours as the peppers char. Served up fresh from the barbecue, this recipe is simple yet impressive.


  • 4 large bell peppers, any colour
  • 400g lean beef mince
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 400g tin black beans, drained and rinsed
  • 200g cooked rice
  • 150g fresh or tinned corn kernels
  • 150g diced tomatoes
  • 75g cheddar cheese, grated
  • Chopped fresh parsley or coriander (optional)


  1. Preheat the barbecue to 180°C indirect heat.
  2. In a pan over medium heat, brown the mince and onion until cooked through. Add garlic and spices and cook 2-3 more minutes.
  3. Stir in beans, rice, corn and tomatoes. Cook for 5 more minutes.
  4. Cut tops off peppers and remove seeds and membranes. Season insides with salt and pepper.
  5. Fill peppers with mince mixture and top with grated cheese.
  6. Place peppers on the grill and close the lid. Grill for 45-50 minutes until tender.
  7. Remove peppers from the grill and let cool slightly before serving.
  8. Garnish with chopped fresh herbs (optional). Enjoy!

This mouth-watering pulled pork from Kamado Joe is smoked low and slow on the barbecue to tender, fall-apart perfection. A zesty spice rub infuses the pork shoulder with layers of flavour as it cooks. Once sufficiently tender, the pork is pulled into succulent shreds and piled high on rolls for the ultimate hearty barbecue sandwich.


  • 1 bone-in pork shoulder, about 3.5kg
  • 1 tablespoon paprika
  • 1 tablespoon chilli powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons black pepper
  • 2 tablespoons coarse sea salt
  • 4 tablespoons light brown sugar
  • ½ tablespoon cayenne pepper
  • Large aluminium foil tray


  1. Combine the spices, salt, sugar and cayenne in a small bowl to make the rub.
  2. Generously coat the pork shoulder with the spice rub.
  3. Place pork on a foil-lined baking tray. Preheat the barbecue to 120°C indirect heat.
  4. Once hot, put pork on the barbecue, close the lid and smoke for 1 hour per 500g until internal temperature reaches 75°C.
  5. Remove pork, wrap tightly in foil, and allow to rest for 15 minutes.
  6. Unwrap the pork and use two forks to shred the meat, creating pulled pork.
  7. Pile the tender pulled pork onto rolls and serve with your favourite barbecue sauces and sides. Enjoy!

These sizzling steak fajitas from Kamado Joe’s recipe collection are an easy crowd-pleaser. Marinated skirt steak is seared over high heat alongside charred peppers and onions for an authentic smoky flavour. Piled high into warm tortillas and loaded with toppings, these fajitas are sure to satisfy any barbecue craving.


  • 450g beef skirt steak
  • 2 tablespoons fajita seasoning
  • 2 green bell peppers, sliced into strips
  • 1 large yellow onion, sliced into strips
  • Olive oil
  • 8 small flour tortillas
  • Grated cheddar cheese
  • Guacamole
  • Pico de Gallo
  • Sour cream
  • Hot sauce


  1. Coat the steak evenly with the fajita seasoning. Set aside.
  2. Slice the peppers and onions into thin strips.
  3. Heat the barbecue or outdoor grill to 190°C. Brush the grill lightly with olive oil.
  4. Cook the steak for 3-4 minutes per side until charred and medium-rare. Remove and rest.
  5. Add the peppers and onions to the grill. Cook for 2-3 minutes per side until starting to char.
  6. Return steak to grill along with veggies. Cook for 2 more minutes.
  7. Warm the tortillas on the grill.
  8. Assemble fajitas by topping tortillas with steak, veggies and desired toppings. Serve and enjoy!

The Best Gear for Outdoor Cooking

Take your outdoor cooking to the next level with the right equipment designed for grilling, smoking, baking and more. Here are our top recommendations:

Kamado Joe Konnected Joe Grill and Barbecue Standalone

Step into the future of back garden grilling with the revolutionary Konnected Joe from Kamado Joe – the world’s first Wi-Fi-enabled ceramic kamado grill.

If you’re ready to take your outdoor cooking game to savoury new heights, the Konnected Joe is calling your name. With the touch of a button, this intelligent grill automatically ignites your charcoal and maintains precise temperatures from 225°F to 700°F thanks to an innovative digital control board and Kontrol fan – no more babysitting!

The Konnected Joe empowers you to achieve succulent, competition-level results on this 46cm grill right from your garden. Plus, with automatic and manual mode options, you’re entirely in control of the grilling experience.

Wrapped in Kamado Joe’s signature thick, heat-resistant ceramic, which seals in moisture and imparts an irresistible smoky flavour to everything you cook, the Konnected Joe takes kamado cooking into the future. With 1613 cm2 of total cooking space, you have room to grill up a feast for the whole family.

This grill connects directly to Wi-Fi and integrates seamlessly with the Kamado Joe mobile app, so you can control and monitor your cooks remotely. It also comes fully loaded with a meat probe, stainless steel cooking grades, heat defectors, and more.

For smart kamado grilling that’s truly dialled in, look no further than the breakthrough Konnected Joe. With the grill of the future, you can unlock world-class barbecue in your own garden. Get your tastebuds ready, and order yours today!

Morso Forno Deluxe Outdoor Oven Set

Enter a world of mouth-watering flavour and endless culinary potential with the Forno Deluxe Outdoor Oven Set from Morso. This is no ordinary grill – it’s a portal to backyard cooking nirvana.

Built to last from double-coated cast iron, the Forno Deluxe Oven is your ticket to steakhouse-worthy steaks, perfect pizzas, and so much more right in your own outdoor oasis. This rugged, beautifully crafted oven retains heat like no other for guaranteed cooking perfection every time.

But this set is more than just an oven – it’s a complete outdoor cooking experience. The included Tuscan Grill, Ash Scraper, Fire Tongs, Outdoor Table, and other accessories equip you with everything needed to unlock your full culinary potential.

Sear smoky masterpieces on the Tuscan Grill. Keep your oven pristine with the Ash Scraper. Safely manage hot coals with the Fire Tongs. Prep ingredients and gather around the Outdoor Table. And transfer pizzas in and out of the oven with grace using the included Pizza Peel.

The Forno Deluxe Set brings commercial quality and capability to your backyard. Unleash your inner chef and say hello to tender steaks, mouth-watering salmon, artisan pizzas and more culinary magic at home.

Take your outdoor cooking to new heights of flavour and fun with the Forno Deluxe Outdoor Oven Set from Morso. It’s time to ignite inspiration, impress guests and treat your tastebuds to an adventure.

Kamado Joe Classic Joe I

Ignite your passion for al fresco cooking with the Kamado Joe Classic Joe I. This 46cm ceramic charcoal grill elegantly unlocks your inner outdoor chef.

Innovative features create a smooth grilling experience whether you’re hosting upscale dinner parties or relaxed evenings with friends. The 2-tier cooking system lets you grill different foods at different temps simultaneously. The cast iron top vent maintains consistent heat for mouth-watering results every time.

With 1613cm2 of durable stainless steel grilling space, you’ve got room to craft entire feasts. The cart comes fully loaded with a built-in thermometer, folding side prep shelves, a patented ash drawer for simplified clean-up, locking wheels and more – everything needed to adapt grilling greatness to your style.

Fire it up and step into the smoke-infused world of Kamado Joe with the Classic Joe I. Seize inspiration and awaken your inner grill master with precision and control.

It’s time to make memories filled with grilled delights in your outdoor oasis. Unlock sophisticated, flavour-packed grilling with the Kamado Joe Classic Joe I ceramic charcoal grill. Order yours today, in time for an unforgettable summer!

Fontana Pizza & Cucina Dual Fuel Pizza Oven

Taste the thrill of ultimate outdoor cooking versatility with the Fontana Pizza & Cucina Dual Fuel Pizza Oven. This modular marvel is the outdoor chef’s passport to endless culinary possibilities.

One minute, you’re biting into wood-fired artisan pizzas fresh from the oven, the next, you’re sinking your teeth into sizzling grilled steaks or stir-frying straight from the built-in wok station. Thanks to the ingenious multi-function design, the options are endless.

This sleek, visually stunning oven seamlessly transforms into a pizza oven, cast-iron grill, smoker, flattop griddle and more with minimal effort. The ample 45x110cm cooking surface has room to impress up to 15 guests at a time. And the included accessory trolley keeps all your grilling gear tidy yet easily accessible.

This outdoor oven is built by Fontana with obsessive attention to detail and delivers commercial-grade performance and longevity. Even heat distribution, hassle-free ignition and clever ash removal make cooking a breeze.

Take your outdoor culinary skills to new levels of innovation with the Fontana Pizza & Cucina. It’s time to fire up your passion and unlock a world of possibility right in your back garden.

Kamado Joe Big Joe Series III

Grill masters, prepare for garden domination with the Big Joe Series III ceramic charcoal grill—the granddaddy of them all. This big, bold 61cm grill delivers an unrivalled 2903cm2 of continuous cooking space to create mouth-watering feasts for the whole street!

Built by Kamado Joe to perform, the thick-wallet heat-efficient ceramic construction of the Big Joe III retains heat like a boss while infusing food with irresistible wood-fired flavour. Innovative design features like the Kontrol Tower top vent and tiered cooking system give you precise control over every cook.

Smoke monster racks of ribs low and slow or scorch sizzling steaks over the searing hottest zone – the possibilities are endless with the three flexible cooking tiers. And transform the Big Joe III into a champion-calibre smoker in seconds flat with the included hyperbolic SlōRoller insert.

From the sturdy custom cart with foldable side prep shelves to the ultra-tight sealing gasket that makes extinguishing coals a cinch, this grill is loaded with clever details designed to make you the barbecue king/queen.

The flagship of Kamado Joe’s premium Big Joe range, this ceramic charcoal beauty helps create lasting memories soaked in smoke and celebration. Gather the neighbourhood for a feast or savour intimate family dinners – the Big Joe III delivers.

It’s time to achieve grill glory with the biggest, baddest charcoal grill around – the Kamado Joe Big Joe III. Order now and unleash your inner grill master.

Let's get grilling!

Ready to upgrade your outdoor cooking setup? Browse our extensive selection of outdoor cooking appliances today and find the model that speaks to your grilling soul. Whether you need a compact portable grill or a heavyweight, full-featured oven, we've got you covered.

Plus, getting your grill on has never been easier with free delivery to the UK mainland, 14-day no hassle returns, and a range of finance options on offer.

Got questions? Our friendly team is always on hand to offer recommendations, tips and advice. Contact us on [email protected], call 0161 376 4191, or pop into one of our showrooms.