The Ultimate BBQ Spread: Three Meats, Three Welsh Chilli Seasonings
This is the cook that gets you interrogated. Three different meats, three completely different flavour worlds, one grill. By the time you are done, every person at the table will have asked what you seasoned everything with, and none of them will believe the answer is three tins from a small Welsh producer.
This is the Streetbox Trio put to work.
The Plan
Each meat gets its own seasoning from the Welsh Chilli Streetbox range. The flavours are distinct enough that each dish stands on its own, but they complement each other across a spread. Start everything at different times so it all lands on the table together.
- Smoky Inferno (Dragon's Breath, super hot) — on the lamb chops. The heat and smoke work brilliantly with the richness of lamb.
- Bombay Blaze (Ghost pepper, hot) — on the chicken wings. The curry house spice depth makes wings taste completely different to anything you have had before.
- Emerald Ember (Green jalapeno, mild) — on the halloumi and flatbreads. The herbal jalapeno character works perfectly with cheese and bread, and it gives anyone who cannot handle the heat something genuinely flavourful to eat.
Ingredients (serves 6 to 8)
Smoky Inferno lamb chops:
- 8 to 10 lamb chops or cutlets
- 2 tablespoons Smoky Inferno BBQ Dust
- 1 tablespoon olive oil
- Salt to taste
Bombay Blaze wings:
- 1.5kg chicken wings, split at the joint
- 3 tablespoons Bombay Blaze BBQ Dust
- 1 tablespoon neutral oil
- Salt to taste
Emerald Ember halloumi and flatbreads:
- 2 blocks halloumi (225g each), sliced 1cm thick
- 4 flatbreads
- 2 tablespoons Emerald Ember BBQ Dust
- 2 tablespoons olive oil
To serve:
- Sliced tomatoes, cucumber and red onion
- Greek yoghurt with a pinch of Emerald Ember
- Fresh parsley and lemon wedges
Timing Plan
This is where most people go wrong with a big BBQ spread. Everything finishes at different times and half the food goes cold. Here is the sequence:
- 2 hours before eating: Prep and season the wings with Bombay Blaze. Refrigerate.
- 1 hour before eating: Season the lamb chops with Smoky Inferno. Leave at room temperature.
- 45 minutes before eating: Start the wings on indirect heat.
- 20 minutes before eating: Move wings to direct heat. Start the lamb chops on direct heat.
- 10 minutes before eating: Grill the halloumi and flatbreads with Emerald Ember.
- Serve everything together.
Method
Bombay Blaze wings:
Pat dry, toss in oil and Bombay Blaze, season with salt. Cook indirect for 20 minutes then direct for 3 to 4 minutes per side until charred and cooked through.
Smoky Inferno lamb chops:
Rub with oil and Smoky Inferno generously on both sides. Cook over direct high heat for 3 to 4 minutes per side for medium-rare. Rest for 5 minutes before serving. The Dragon's Breath rub chars beautifully on lamb and the fat renders and sizzles with the seasoning in a way that fills the entire garden with the smell of a proper grill.
Emerald Ember halloumi and flatbreads:
Mix the Emerald Ember with olive oil to make a paste. Brush generously over the halloumi slices and flatbreads. Grill the halloumi for 2 minutes per side until golden with clear grill marks. Warm the flatbreads directly on the grill for 30 seconds per side.
Laying Out the Spread
Put everything on the table at once rather than serving individually. The lamb chops on a board, the wings in a pile, the halloumi and flatbreads alongside. The yoghurt dip, fresh herbs, tomatoes and lemon wedges fill out the spread and give people something to build their own plates with.
Three meats. Three seasonings. One table that nobody leaves in a hurry.
Get the Streetbox Trio
All three Welsh Chilli BBQ Dusts — Smoky Inferno, Bombay Blaze, and Emerald Ember — are available together in the Streetbox Trio. One box, three flavour worlds, free recipe card included.
Get the Streetbox Trio for £36 — the only BBQ seasoning gift set in the UK built around real Dragon's Breath, ghost pepper and green jalapeno.