Recipes

Set up your barbecue for indirect cooking i.e. heap the coals at each outer edge of the BBQ with a cooler space in the centre. The chimney starter is excellent for getting the charcoals going efficiently.

Place a drip tray inside the middle of the barbecue. Cover with the lid and allow to heat up to160°C/320°F. To make the BBQ Sauce- Heat oil in a saucepan and add the onion and cook over a gentle heat for about 4-5 minutes, until softened. Add the remaining ingredients, season and mix together. Bring to the boil, then reduce heat and simmer for 20-30 minutes, until thickened. Use a stick blender to whizz the mixture for a few seconds.

To make the meatloaf, mix together the cooked carrot and onion with the minced meats and mix well in a large bowl. Add the garlic, Worcestershire sauce, mustard, chipotle, breadcrumbs, sea salt and pepper. Beat the eggs and add to the mixture, then use your hands to squeeze and mix it all together.

Remove the mixture to a clean work surface and shape into a rectangular loaf (roughly 25cm in length). Place in a foil roasting tray, make 4 diagonal indents with a dinner knife and then pour half of the sauce over the top. Place on the centre of the BBQ and cover. Cook for 1 hour to 1 hour 15 minutes, or until cooked through. Check with a temperature probe, it should be at 75c.

Remove, cover loosely with foil and rest for 15 minutes. Slice and serve with the remaining sauce and pickled mushrooms