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Memorial Day BBQ Recipes



Texan Burger with Whiskey BBQ Sauce


1 lb Ground Beef
2 tbsp Texan Steak Rub
8 slices Bacon
8 Cherry Tomatoes
1 Small Red Onion
1 Avocado
Ghost Chilli Seasoning
3 thick slices Sea Salt
4 slices Cheddar Cheese
4 Hamburger Buns
Whiskey BBQ Sauce
4 Hamburger Skewers (at select Oil & Vinegar locations)


1. Mix the minced beef with the Texan Steak Rub. Roll 4 balls and press them flat. Press gently with your thumb in the middle of each burger so they don’t warp during cooking. Put the burgers in the fridge to rest.

2. Cook the bacon until brown and crispy on the BBQ. Cut the cherry tomatoes into small pieces and chop the red onion. Mix both with a squashed avocado and season with our Ghost Chili Seasoning and sea salt. Cut the hamburger buns in half and grill them shortly on the barbecue. Put the ham-burgers on the grill and cook them for 3 minutes on both sides. Next, place a slice of cheddar cheese on the burgers and cook until the cheese has melted.

3. Place a leaf of lettuce on the bottom of each bun and place the hamburgers on top. Put a spoonful of the avocado and tomato mixture onto the burger, add the crispy bacon and finish off with the Whiskey BBQ Sauce.

4. Add the top bun and stick a hamburger pricker through it to keep everything in place. That way every bite is full of flavor, enjoy!




Spicy Veggie Burger with Pineapple Chili Sauce


1 can Chickpeas (15 oz)
2 tbsp Smoky BBQ Mix
Fleur de sel aux Épices Grillées (at select Oil & Vinegar locations)
1 tbsp Bonsecco EVOO
4 Hamburger Buns
1 can Pineapple Rings
Pineapple Chili Sauce
6 tbsp Breadcrumbs
Guinness Beer Chips
4 Hamburger Skewers (at select Oil & Vinegar locations)


1. Preheat the BBQ on medium high heat, make sure the grill is greased in advance with our Bonsecco EVOO.

2. Drain the chickpeas and put them in the food processor together with the Smoky BBQ Mix, pinch of Fleur de sel aux Épices Grillées, the Bake & Fry Extra Virgin Olive Oil and breadcrumbs. Run the food processor until everything is well mixed and a solid mass is formed. If the mixture is still too sticky, add the breadcrumbs. Roll 4 balls from the mixture and press them flat. Keep them in the fridge until you need them.

3. Roast the pineapple rings and burgers on the grill for 5 minutes on each side. Check the pineapple to see what the grill marks look like. If they look ready before the 5 minutes are over, remove them from the barbecue and put them aside on a plate. Cut the buns in half and toast them briefly on the grill. Put the lettuce on the bottom of the bun, place the burger and the grilled pineapple on top, finish with the Pineapple Chili Sauce.

4. Close the bun, prick the hamburger pricker into it so everything stays in place. Serve with (beer) chips and enjoy!



BBQ Corn on the Cob


4 Ears of Corn
1 tbsp Bonsecco EVOO
6-8 tbsp Lemon & Herb Rub (coming soon)
450 g Butter
1/2 bunch Salt
8 Corn Prickers



1. Heat the BBQ at a medium temperature.

2. Cut off the ends of the corn cobs and remove the leaves and possible threads. Boil the cobs for about 10 minutes in salted water.

3. Mix the Lemon & Herb Rub with the Bonsecco EVOO and coat the corn with it. Let it marinade for a while.

4. Grill the corn on the BBQ for about 10 minutes. Insert a Corn Pricker into both ends of the cob. This way you can easily eat it without getting your fingers dirty.

5. Serve with a dab of butter and enjoy!




Beer Chicken with Beer Sauce


1 can Beer of your choice
1 tbsp Bonsecco EVOO
Chicken Curry Rub
1 Whole Chicken
Beer Sauce



1. Regulate the temperature of the BBQ at about 355°F and make sure the chicken is at room temperature.

2. Mix the Chicken Curry Rub with the Bonsecco EVOO for a wet marinade and massage it into the chicken. Try to also rub the marinade under the skin.

3. Open the beer can and pour out 1/4 of the beer. Place the chicken on top. Make sure it’s secured and place on a deep pan. Then put on the grill and close the top.

4. Cook for about 50-70 minutes (depending on the size of the chicken) until the core temperature is at least 165°F (measure this with a meat thermometer).

5. Baste the chicken from time to time with the juices that were released in the drip tray. Let the chicken rest for another 10-15 minutes before you carve it. Serve with Beer Sauce and enjoy!




Ghost Chilli Chicken Sandwich


1 clove Garlic (finely chopped)
1 Shallot (thinly chopped)
3 tbsp Ghost Chilli Seasoning
1 Lime (juiced and zest finely chopped)
200 ml Coconut Milk
2 tbsp Rice Vinegar
2 tsp Fish Sauce
2 tbsp Coriander (finely chopped)
6 Italian Rolls
600 g Chicken Thighs (boneless, skinless)
Pineapple Chili Sauce
2 Red Chilis (sliced)



1. Mix garlic, shallot, ghost chili seasoning, lime juice and zest, coconut milk, rice vinegar, fish sauce, and coriander together. Marinate the chicken in this mixture for at least 1 hour. 

2. Heat the grill to 400 degrees Fahrenheit. 

3. Remove the chicken from the marinade and cook on the grill for 10-12 minutes until they are fully cooked.

4. Cut the bread in half and grill for a minute. Then remove from the heat and assemble the sandwich with the chicken, spinach, and sliced peppers. Top with the pineapple chili sauce.

5. Serve and enjoy!




Homemade Lemonade with Fruit Vinegar


2 cups Sugar
2 1/2 cups fresh Lemon Juice (about 15 medium sized Lemons)
Fresh fruit, such as strawberries, raspberries, etc.



1. Bring sugar and 1¼ cups water to a boil and cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove from heat and let cool.

2. Combine sugar syrup and lemon juice in an airtight container.

3. Store in the refrigerator for up to 3 weeks or in the freezer for up to 5 months.

4. To serve, mix 1 part syrup with 1 part water (adjust to taste) and pour over ice.

5. Add a fun twist by mixing in a fruity vinegar; Strawberry Rhubarb Pulp, Mango Pulp, Raspberry, Fig Balsamic, or Pomegranate Vinegar

6. Garnish with fresh fruit and slices of lemon.