BBQ Favourites Variety 3 Pack

by Rebecca Caughey

BBQ Eggplant Bao Buns

Eggplant is transformed into the perfect vegetarian filing for bao buns by basting in an epic sauce made with Lillie’s Q Smoky Barbeque sauce, soy, ginger and garlic. Cooking eggplant this way gives it rich, incredible flavour. You could also serve the eggplant with rice and veges or as a filling for burgers or sandwiches.

by Rebecca Caughey

Lillie’s Q Pulled Pork

By Kelly GibneyServes 8 Perfectly cooked pulled pork is the ultimate crowd-pleasing dish. Here we’ve used a spice rub and then layers of Lillie’s Q Carolina bbq sauce to lock in flavour from the very start of the slow cooking process. We love a tangy wholegrain mustard mayonnaise with the pork, served inside soft brioche buns.  Ingredients: 2.2 – 2.5kg bone-in free range pork shoulder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon ground coriander ½ teaspoon salt 1 tablespoon brown sugar ½ cup Lillie’s Q Carolina for seasoning finished pork plus sauce for basting  3/4 cup water  3 tablespoons apple cider vinegar Olive oil for drizzling Mustard mayo ¾ cup good quality mayonnaise 1 rounded teaspoon wholegrain mustard 1 garlic clove, finely diced 1 tablespoon lemon juice Sea salt and cracked pepper To serve: Brioche buns, shredded cabbage or lettuce, McClure's Bread & Butter or Sweet & Spicy sliced pickles. Method: Mix together the dried spices, salt and sugar.  Pat the pork shoulder dry with paper towels. Drizzle over some olive oil and sprinkle with the spice mix. Rub really well all over the piece of meat and place in the fridge for up to 24 hours.  Brush the meat generously with some Lillie's Q Carolina sauce. Place in an oven-proof dish. Add the water and apple cider vinegar to the bottom of the dish. Place in an oven that has been preheated to 200 degrees and cook uncovered for 30 minutes. Reduce to 120 degrees, place a lid or tinfoil on to tightly cover and cook for 5 hours. Baste the meat with more Lillie’s Q Carolina sauce at least once during this time. Remove the lid/cover and cook for the last hour uncovered, basting with the liquid really well 3 times in that hour. The meat should be incredibly tender by this stage. Remove the bone and use two forks to pull the meat apart. Pour ½ cup of Lillie’s Q Carolina sauce over the pulled meat while still warm. Stir through. To serve: Mix together the mayonnaise, mustard, garlic and lemon juice. Taste and season additionally with salt and cracked pepper as desired. Serve the pulled pork warm in brioche buns with shredded cabbage, a generous dollop of mustard mayo and some sliced McClure’s pickles.  Share a picture of your Lillie's Q creations by tagging us on Instagram @cookandnelson.Enjoy!

by Rebecca Caughey

Thai Mustard Salmon by Charlie Mckenna

Here is a NEW recipe for all the Salmon 🐟 lovers out there. This Thai Mustard Glazed Salmon uses @lilliesq Gold sauce and is such an easy one to throw on the grill any night of the week. Recipe below!   INGREDIENTS: Medium sides of Salmon x 2 Mint, 1 bunch Coriander, 1 bunch Toasted Sesame Seeds,  Lillies Q Gold Sauce, 150 grams Dark brown sugar, 75 grams Lime juice, 40 grams Fish sauce, 27 grams Soy sauce, 27 grams Fresh ginger, 20 grams Black garlic, 20 grams Chili flakes, 4 grams FOR THE GLAZE: Peel the ginger and grate using a microplaner. Peel the garlic and add the cloves to a blender/food processor. Process until puree or paste like. Slice and juice the fresh limes. Add all ingredients to a small pot. While whisking the glaze, slowly bring the temperature up just until the sugar melts. Remove from heat and allow to cool to room temperature. Once cooled, store in the fridge up to 24 hours before use. GRILLED SALMON: Portion salmon into desired size. Remove skin and pin bones. Season lightly with salt and pepper, then rub lightly with a touch of oil. Heat one grill burner on high while leaving the second off to cook with indirect heat. Mark the fish on both sides quickly and carefully to get nice grill marks (we are not trying to cook, just mark the salmon). Once marked, place on the indirect heat and glaze every 5 minutes (3x), closing the lid to allow the glaze to stick.  SMOKED SALMON: Leaving the skin on, place salmon with skin side down on a smoker rack (spray rack with cooking oil first to avoid sticking) Glaze salmon, then put into the smoker at 225 for roughly 45 minutes. Reglaze every 15 minutes. TO SERVE: Place the following ingredients over the top of the cooked Salmon. Roughly tear the mint & coriander. Add a sprinkling of the toasted sesame seeds. Finish with the freshly sliced red chilli. Share a picture of your Lillie's Q creations by tagging us @cookandnelson.Enjoy!

by Cook & Nelson

How to Smoke Ribs with BBQ Maestro Charlie McKenna

Ever wanted to smoke your own ribs, chicken or pork? Here is a recipe from BBQ maestro and chef/owner Charlie McKenna of Lillie's Q that is sure to satisfy your most smokey of cravings. Try this recipe with lashings of Lillie's Q BBQ Sauce and a fresh coleslaw.

by Rebecca Caughey

Hot Smoky BBQ Brisket

Take your barbecue the next level with this brilliant combination of beef brisket and Lillie's Q amazing Hot Smoky sauce.