Top 10 BBQ Pontoon Boat Recipes

Welcome to the world of BBQ pontoon boat recipes, where grilling meets boating in an unforgettable fusion of flavours and leisure… the perfect compliment to your Noosa River Boat Hiring experience.

The tantalising aroma of smoky barbecue wafting through the air, the gentle rocking of waves beneath your feet and the sun-kissed waters stretching out as far as the eye can see.

Imagine combining these elements to create an extraordinary culinary experience – the perfect harmony of delicious food and the serenity of being out on the waters of Noosa Heads.

If you’re ready to embrace the thrill of cooking mouthwatering meals while basking in the beauty of the nature Noosa has on offer, fasten your aprons, grab your tongs (and thongs) and secure your life vests!

Join us as we unveil the top 10 BBQ pontoon boat recipes, guaranteeing an extraordinary culinary escapade that will leave you craving more.

Get ready to savor the flavours, feel the wind in your hair and let your taste buds set sail on a journey they’ll never forget.

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Recipe 1 – BBQ Breakfast Burritos

Ingredients:

• 8 oz of chorizo sausage, crumbled
• 6 large eggs, beaten
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 tbsp of olive oil
• Salt and pepper to taste
• Flour tortillas, for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. In a large skillet, cook the chorizo sausage until browned and crispy.
3. Remove the sausage from the skillet and set it aside.
4. In the same skillet, heat the olive oil over medium heat.
5. Add the bell peppers, onion, and jalapeño pepper to the skillet and sauté until tender, about 5-7 minutes.
6. Add the beaten eggs to the skillet and cook, stirring occasionally, until they are scrambled and cooked through.
7. Season the eggs with salt and pepper.
8. Wrap the tortillas in foil and place them on the grill to warm them up.
9. To assemble the burritos, spoon the egg mixture and chorizo sausage onto the center of each tortilla.
10. Roll up the tortilla, tucking in the sides as you go.
11. Place the burritos on the grill and cook for 2-3 minutes per side, until they are lightly toasted.
12. Remove the burritos from the grill, cut them in half, and serve hot with a side of salsa and avocado.

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Recipe 2 – Grilled Moroccan Lamb Chops

Ingredients:

• 8 lamb chops
• 2 tbsp of olive oil
• 1 tbsp of ground cumin
• 1 tbsp of paprika
• 1 tsp of ground coriander
• 1 tsp of ground cinnamon
• 1 tsp of salt
• 1/2 tsp of black pepper

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together olive oil, cumin, paprika, coriander, cinnamon, salt, and pepper.
3. Rub the spice mixture all over the lamb chops.
4. Place the lamb chops on the grill and cook for 3-4 minutes per side, until they are cooked through and nicely charred.
5. Remove the lamb chops from the grill, let them rest for a few minutes, and serve hot with a side of couscous or roasted veggies.

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Recipe 3 – BBQ Breakfast Skewers

Ingredients:

• 8 oz of bacon, cut into small pieces
• 8 oz of breakfast sausages, cut into chunks
• 2 capsicum, cut into chunks
• 1 red onion, cut into chunks
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat your grill to medium-high heat.
2. Thread the bacon, sausages, bell peppers, and red onion onto the skewers.
3. Season the skewers with salt and pepper.
4. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the bacon is crispy and the sausages are cooked through.
5. Remove the skewers from the grill and let them rest for a few minutes.
6. Serve hot with a side of scrambled eggs, toast, and fresh fruit.

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Recipe 4 – Grilled Tofu Skewers with Peanut Sauce

Ingredients:

• 14 oz of firm tofu, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 tbsp of olive oil
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

For the Peanut Sauce:

• 1/2 cup of creamy peanut butter
• 1/4 cup of soy sauce
• 1/4 cup of lime juice
• 2 tbsp of maple syrup
• 1 tbsp of Sriracha sauce
• 1 garlic clove, minced
• Water, as needed

Instructions:

1. Preheat your grill to medium-high heat.
2. Thread the tofu, bell peppers, and red onion onto the skewers.
3. Brush the skewers with olive oil and season them with salt and pepper.
4. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the tofu is lightly charred and the veggies are tender.
5. Remove the skewers from the grill and let them rest for a few minutes.
6. While the skewers are cooking, make the peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, Sriracha sauce, and garlic.
7. Add water to the peanut sauce, one tablespoon at a time, until you reach your desired consistency.
8. Serve the skewers hot with the peanut sauce on the side for dipping.
9. Enjoy your delicious and healthy vegan BBQ meal!

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Recipe 5 – BBQ Pulled Pork Sandwiches

Ingredients:

• 2 lbs of boneless pork shoulder
• 1 cup of BBQ sauce
• 1/2 cup of chicken broth
• 1/4 cup of brown sugar
• 2 tbsp of apple cider vinegar
• 1 tbsp of smoked paprika
• 1 tbsp of garlic powder
• Salt and pepper to taste
• Buns and coleslaw, for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together BBQ sauce, chicken broth, brown sugar, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
3. Place the pork shoulder on the grill and brush it generously with the sauce.
4. Grill the pork shoulder for 2-3 hours, basting it with the sauce every hour, until it is cooked through and tender.
5. Remove the pork shoulder from the grill, let it rest for a few minutes, and shred it using two forks.
6. Serve the pulled pork on buns with coleslaw and extra BBQ sauce on the side.

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Recipe 6 – BBQ Greek Lamb Souvlaki

Ingredients:

• 1 lb of lamb leg, cut into cubes
• 1/4 cup of olive oil
• 2 tbsp of lemon juice
• 1 tbsp of dried oregano
• 1 tsp of dried thyme
• 2 garlic cloves, minced
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper.
3. Thread the lamb cubes onto the skewers.
4. Brush the skewers with the marinade mixture, and let them sit for 10-15 minutes.
5. Place the skewers on the grill and cook for 2-3 minutes per side, until the lamb is cooked through and lightly charred.
6. Remove the skewers from the grill, let them rest for a few minutes, and serve hot with pita bread, tzatziki sauce, and a side of Greek salad.

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Recipe 7 – Sweet and Spicy BBQ Pork Ribs

Ingredients:

• 2 racks of pork ribs
• 1 cup of BBQ sauce
• 1/2 cup of honey
• 2 tbsp of soy sauce
• 2 tbsp of apple cider vinegar
• 1 tbsp of paprika
• 1 tbsp of chili powder
• 1 tsp of garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together BBQ sauce, honey, soy sauce, apple cider vinegar, paprika, chili powder, garlic powder, salt, and pepper.
3. Place the ribs on the grill and brush them generously with the sauce.
4. Grill the ribs for 10-15 minutes on each side, basting them with the sauce every few minutes, until they are cooked through and caramelized.
5. Remove the ribs from the grill, let them rest for a few minutes, and cut them into individual servings.
6. Serve hot with extra BBQ sauce on the side.

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Recipe 8 – Grilled Whiting with Lemon and Herbs

Ingredients:

• 4 whole whiting fish, cleaned and scaled
• 2 lemons, sliced
• 4 garlic cloves, minced
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh basil, chopped
• 1/4 cup of fresh thyme, chopped
• 1/4 cup of olive oil
• Salt and pepper to taste
• Aluminum foil

Instructions:

1. Preheat your grill to medium-high heat.
2. Rinse the whiting fish under cold water and pat them dry with paper towels.
3. In a small bowl, mix together the minced garlic, chopped parsley, basil, and thyme, olive oil, salt, and pepper.
4. Cut two pieces of aluminum foil for each fish. Place one fish on each pair of foil pieces and stuff the cavity with sliced lemons.
5. Brush the fish with the herb mixture and close the foil, wrapping each fish tightly.
6. Place the foil-wrapped fish on the grill and cook for about 10-12 minutes on each side, until the flesh is flaky and cooked through.
7. Carefully remove the foil-wrapped fish from the grill and let them rest for a few minutes before serving.
8. Open the foil packages and transfer the fish onto a platter.
9. Garnish with extra fresh herbs and lemon wedges, if desired.

Enjoy your delicious and healthy grilled whiting fish with lemon and herbs!

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Recipe 9 – Grilled Chili-Lime Prawn Skewers

Ingredients:

• 500g of large prawns, peeled and deveined
• 1 red onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 3 tbsp of olive oil
• 2 tbsp of fresh lime juice
• 2 garlic cloves, minced
• 1 tsp of chili powder
• 1 tsp of ground cumin
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper.
2. Thread prawns, onion, and bell peppers onto the skewers.
3. Brush the skewers with the marinade mixture, and let them sit for 10-15 minutes.
4. Preheat your grill to medium-high heat.
5. Place the skewers on the grill and cook for 2-3 minutes per side, until the prawns are cooked through and the veggies are tender and lightly charred.
6. Serve hot with extra lime wedges and chopped coriander, if desired.

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Recipe 10 – Grilled Wagyu Eye Fillet with Garlic and Rosemary

Ingredients:

• 2 lbs of Wagyu eye fillet, trimmed
• 4 garlic cloves, minced
• 2 tbsp of fresh rosemary, chopped
• 1/4 cup of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill to high heat.
2. In a small bowl, mix together minced garlic, chopped rosemary, olive oil, salt, and pepper.
3. Rub the Wagyu eye fillet with the garlic and rosemary mixture, making sure to coat the entire surface of the meat.
4. Place the fillet on the grill and sear it for 2-3 minutes on each side, until it is nicely browned and crispy on the outside.
5. Reduce the heat to medium-low and continue to cook the fillet for another 8-10 minutes on each side, or until it reaches your desired level of doneness.
6. Remove the fillet from the grill and let it rest for a few minutes before slicing it into portions.
7. Serve hot with a side of roasted veggies or a salad, and enjoy your delicious and tender grilled Wagyu eye fillet!