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One Pot Meals on your BBQ Barbecue

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There are so many delicious dishes that you can prepare and cook on your grill. Have you considered using cast-iron pots and conjure up an “all in one pot” meal? Tantilize your guests with the delicious smell that surrounds your coal pit whilst the food is simmering in a pot .

This is a very popular concept in South Africa where friends gather around the fire whilst the meat and vegetable bubble. These are traditionally named Potjie cookouts ( potjie means small 3 legged pot).

Early settlers and cowboys also used cast iron to create one pot stews and meals.

Today, many are turning to the modern day Instapot to get the same ease in cooking with savory flavors.

No matter what your choice, the end result will be a tasty, slow cooked, tender meat with fresh vegetables, herbs and ingredients.

These methods allow the Cook / Pitmaster time to socialize with their guests whilst the food is cooking.

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One Pot Meals on your BBQ Barbecue

There are a few tips to note when considering this cook.

Make sure your pot size is suitable for the volume of your ingredients. It takes a while to heat a large pot for cooking only a few items. Rather use a smaller pot and make sure you don’t end up with mushy vegetables from a cool pot. Whilst many cooks use cast iron pots with legs that stand in the coals, it is just as easy to place a flat bottom pot in low coals to assist with cooking. In addition pots can be rigged to a tripod structure which suspends the pot above the coals for slow cooking .

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Never use frozen vegetables they will turn to mush.

Once the vegetables are added just cover with a lid and don’t stir. The aim is to serve the braise with crisp vegetables.

Keep an eye on the amount of liquid. There should always be enough that liquid covers the ingredients but not swimming. If you add stock pour it down the side of the pot, not on top.

Remember that vegetables are 80% liquid so allow them to cook a while before adding any extra liquid.

At your next backyard party try out one of these recipes below:

Spicy Seafood One Pot

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1/3 rd cup of olive oil

2 medium onions sliced

4 Bay leaves

Red chillis to taste.

6 cloves of garlic sliced

1 ½ liter canned peeled chopped tomatoes (4 x 410 g can)

250 grams sundried tomatoes ( reconstituted)

1 cup of water

2 teaspoon chili flakes

2 teaspoons sugar

1 teaspoon fish sauce

4 tablespoons fresh chopped parsley

2 kgs fresh mussels

500 grams kingklip/codfish cut into chunks

750 grams squid tubes (Remove fins)

12-15 Shrimp


Tomato Base:

Heat the cast-iron pot over the flame

Add the oil and onions. Fry for 4-5 minutes until soft. Add the bay leaves and chillis.

Add the tomatoes pureed and sundried.

As the sauce thickens add the water, sugar, chili flakes, fish sauce, and salt to taste.

Let this bubble for ten minutes. You may need to move your pot to an area that has medium heat. Add the fresh parsley.

Allow the sauce to cool. Refrigerate sauce if not using immediately.


Place the pot back on the fire to warm up the sauce. Tap the mussels and discard those that do not open.

Add the mussels and fish to the sauce. Cook the fish and mussels on medium heat for 8 mins until the fish is cooked through. Try not to stir.

Pan fry separately the squid for 30 secs on each side. Add to pot.

Gently stir the pot so that the sauce covers all the seafood. Note: The fish cubes should not break up.

Serve hot with crusty bread and lemon slices.

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Sweet Chicken One Pot  

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A Tablespoon cooking oil

2 onions sliced

8 chicken thighs or drumsticks on the bone

1 clove of garlic chopped

5 Carrots sliced medium

2 medium-sized sliced sweet potatoes

3 medium-sized potatoes

1 small butternut

1 cup baby whole mushrooms

1 cup fresh peaches

1 fresh tomato

2 teaspoons salt

2 cups of white wine

Pepper and Salt to taste

3 Bay leaves

2 Tablespoon sweet chutney


Warm your pot over hot coals. Heat the oil in the pot and brown the chicken pieces.

Add onion and garlic and fry until the onion is soft.

Layer the vegetables on top of the chicken and season with salt.

Combine the wine, pepper, chutney, and bay leaves and pour over the chicken and vegetables.

Place the lid on and simmer over low coals for an hour. For the last 15 minutes, add tomato.

Do not stir. If need be, add a little extra liquid down the side of the pot.


Topside and Vegetable Beef One Pot

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1 ½ pound of Topside (a variation is to smoke the beef first for a more intense flavor)

1 teaspoon Oil

1 cup onion diced

1 cup sliced mushrooms

1 oz packet onion soup

1 can ( 10 oz) cream of mushrooms soup

1 ½ cup of beef broth

2 cups cubed potato

1 cup sliced carrots

1 cup of water

1 cup red wine

1 teaspoon garlic powder

1 teaspoon onion powder


Place the cast-iron pot on the medium-hot coals. Heat the oil if, the meat is not smoked then brown the meat cubes. Remove cubes from the pot. Saute the onions and mushrooms.

When these are tender add the onion and mushroom soup and the beef broth.

Add the beef cubes to the pot.

Cover the pot and simmer the beef until tender for 2 to 21/2 hours.

Add the potatoes, carrots, water, wine and garlic /onion powder. Cover the pot and continue cooking for a further hour.

Once the potatoes and carrots are tender it’s time to serve.


Sweet & Sour  Pork One Pot

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Everyone enjoys sweet and sour pork. Here is a different take on the fast food favorite that is easily cooked in a pot on your Barbecue.



3 lbs Cubed Pork Shoulder

1 cup of soy sauce

2 Tablespoons sunflower

2 cloves garlic, crushed

1 Teaspoon grated ginger root

1 large onion, diced

3 celery sticks, sliced

chicken or vegetable stock, as needed

2–3 carrots sliced on the diagonal

1 red pepper, cut into dice

1 green pepper, cut into dice

1 onion, separate into leaves

1 small  diced

Sweet n Sour Sauce:

½ cup hot water¼ cup of sugar

¼ cup red or white wine vinegar

¼ cup tomato sauce

1 Tablespoon Honey

3 teaspoons of corn starch (optional)


Mix in a bag the soy sauce, oil, garlic, and ginger. Place the pork in the bag and marinate overnight.

Warm the pot over a medium fire. Place the pork in a bowl and coat with a little flour.

Fry the pork until browned.

Add onion, celery and fry until these vegetables soften.

Add the stock to the pot making sure that the meat is just covered.

Allow meat to simmer. When the meat is tender, reduce the liquid in the pot.

Add the carrots, peppers, and onion leaves.

When the carrots have softened and just before serving add the pineapple and sweet and sour sauce gently stirring.

The final dish should be colorful with tender but not soft vegetables.

Serve with a dish of prepared noodles.


Cast Iron Pan-Pot Bread

Finally, if you have a spare flat bottomed pot, why not use it to bake some bread on the grill whilst your pot is cooking? Or, you can pick up a Sectioned Cast Iron on Amazon for about $19 bucks.

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4 cups plain flour

2 x 20 g sachets dry yeast

1 teaspoon sugar

2 Tablespoon vegetable oil

2 cups warm water

1 Tablespoon chopped fresh rosemary

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Sift the flour into a bowl. Add the yeast, sugar, and salt. Pour the oil and water into a well in the flour mixture.

Mix to form a dough. If needed add a little more water.

Knead the dough until it is smooth and elastic.

Place in an oiled bowl and cover with a clean cloth. It must double in size.

Punch down the dough mixture and add the rosemary.

Place in a well-buttered pot with a tight-fitting lid.

Ladle the coals over the lid and leave to cook for 1 ½ hour. If you place the coals on top and the bottom of the pot, it will result in a crisp crust.

When the bread is ready tap it, it should sound hollow.


When you next decide to hold a get together for friends and family why not try out these one-pot dishes that will definitely benefit from the extra flavor that cooking with coal will bring.


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