Move aside meat: these grilled veggies are here to challenge your BBQ crown...
Take a seat. What I’m about to tell you is something I’ll probably never, ever say again. Here goes: meat is off the menu, dude. Well, for this month, anyway. Right now, I’m putting my carnivorous religion to the test, leaving my steak and chicken church and preaching to all you flesh-chewing hombres that veg can totally be a baller addition to your cookout when pimped out like these taste bombs.
Alright, so I’ve cheated slightly and included a bit of pig, but if you’re going all the way to Vegetable Town, you can just drop it. There’s more than enough radness in these pockets of flavour already, with the freshness, the smoke, the textures and God’s finest work: cheese.
Trust me when I say this – these three recipes will have you question your own BBQ faith.
Preparation time: 60 mins
A handful of jalapeño chillies
A bunch of fresh coriander
6 trimmed spring onions
100g cream cheese
1 tsp smoked paprika
Freshly cracked black pepper
A load of grated Monterey Jack or Cheddar cheese
15 rashers of bacon
A chunk of blue cheese
2 crushed garlic cloves
1 tbsp breadcrumbs
Loads of mushrooms
3-4 large sweet potatoes
2 fresh red chillies
Soaked cocktail sticks
Cut a slit lengthways down each jalapeño chilli, then across the base to make a T-shaped opening. Discard the seeds.
Chop up the onions and coriander and add the cream cheese, paprika and grated cheese. Spoon into the chilli cavity.
Wrap with halved bacon, secure with a cocktail stick and cook over a direct medium heat for 10 minutes.
Mix the blue cheese, two rashers of cooked and chopped bacon, garlic, breadcrumbs and a pinch of pepper. Twist off the mushroom stems and discard.
Push in your cheese mix with your fingers to plug the hole left by the stem.
Cook the mushrooms over an indirect heat until tender.
Rub your washed sweet potatoes with olive oil and salt. Bake them on a BBQ (with woodchips for a smokier flavour) until soft in the middle and crisp outside.
While that’s cracking on, fry seven rashers of chopped bacon in olive oil until crisp.
Split the potatoes and sprinkle on bacon and grated cheese. Return to the heat for 10 mins, then add sliced chilli and spring onion.
Photography: James Byrne
Styling: Marta Wojtczak