Top Grilling Ideas For Valentine’s Day

With valentine’s day less than a fortnight away,now is the time to start planning ahead and prepare for the surprise feast for your other half. Every man loves to a special reason for a fancy dinner, and vantine’s offers the perfect excuse.

This year, have you considered the grill? It doesn’t matter what you had in mind, the grill is always a winner when it comes to both final taste and home-cooking fun. Your bbq can ignite a whole new range of varities and flavors from everyday ingredients that may have become bland and boring thanks to the same old cycle that comes with the 9-5 lifestyle. Luckily, Cave Tools is on hand to bring you our 5 favourite valentine’s day bbq’d recipes.

All recipes are calculated to serve two,.

  1. Barbecued Coconut Chicken


  • 4 (0.9kg) chicken thigh cutlets, skin intact
  • 1 x 33g sachets ayam goreng spice mix- can be found at any good Asian supermarket
  • ½ of a lemongrass stalk, cut into 3 pieces
  • 1 dried bay leaves
  • 5cups chicken stock
  • 135ml coconut cream
  • Long red chilies, to serve


First, using the biggest saucepan you’ve got on a medium-high heat, throw in your chicken, spice mix, lemongrass, bay leaves and chicken stock.

Next, gently bring them to the boil uncovered for around 20 minutes, or until the chicken starts to change color.

At this point, turn the chicken over and mix in your coconut cream with a little pepper until the cream has thickened, no longer than another 20 minutes. While this is cooking, it’s time to preheat the bbq to a medium high heat.

Then put the chicken onto the grill for another 20 minutes, turning every 5 minutes. This will chargrill the chicken. You’ll know when the chicken is ready as it will be golden brown.

For serving, we suggest a bed of salad. Though, as an Asian dish, fried rice may suit your fancy too.

Credit to

  1. Grilled Chicken with Rosemary and Bacon


  • 1 tablespoon of garlic powder
  • 3 skinless, boneless chicken breast halves
  • 3 sprigs fresh rosemary
  • 3 thick slices bacon


First, preheat your bbq medium-high and splash a little olive oil on the grates to ensure no sticking when cooking.

Next, divide the garlic powder into 3 parts, giving fair coverage by sprinkling amongst the breasts using a teaspoon.

Take one breast, one piece of bacon and rosemary. Place the rosemary on top of the breast, before wrapping tightly with bacon and then securing with a toothpick.

Grill for approximately 8 minutes on each side. Juices should run clear and chicken should show no signs of being pink.

Remove toothpicks and serve! The perfect side dish would be a little bowl of roasted vegetables.

Credit to

  1. Honey-Mustard-Glazed Salmon Steaks


  • 1/4 cup Dijon mustard
  • 1/4 cup whole-grain mustard
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 garlic clove, minced
  • 1 1/2 teaspoons finely chopped thyme
  • 2 x 6-ounce skinless salmon fillets or 6- to 8-ounce salmon steaks
  • Canola oil, for brushing


Preheat the grill to a medium heat first. While the grill is heating up, brush a little oil on the grates.

In a large mixing bowl, whisk the mustards with the honey, soy sauce, garlic and thyme.

Brush the salmon fillets with the oil and a little salt and pepper on both sides, before putting on the grill skin side down for around 3 minutes.

Turn and cook for another 3 minutes until the salmon appears to be cooked through. Take them off the heat and generously lather both sides with the mustard mix you prepared earlier.

Another minute or two on the grill should see the sauce glaze onto the salmon, giving a delicate brown color. Once glazed on both sides it’s time to remove and serve.

As a side dish, we recommend grilled veg such as tomatoes and asparagus.

Credit to

  1. Skirt Steak


  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions, washed and cut in ½
  • 2 large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons brown sugar
  • 2 pounds inside skirt steak, cut into 3 equal pieces
  • Heavy duty zip- top sandwich bag


Heat charcoal grill until grey ash appears. While this is taking place, it’s time to blend up the soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.

Put the Steaks into the zip-top bag with the marinade, zip tight with as little air inside the bag, and then leave for an hour in the refrigerator

After an hour, pat dry the steaks with a paper towel and leave out to warm up a little.

Use a blow dryer to clean the ash off the charcoal and lay the steaks on the grill for one minute each side. Remove from the heat into aluminum foil and allow to sit for 15 minutes.

That’s it, best served with the juices from the foil and grilled peppers and onions.

Credit to

  1. Jerk pork & pineapple skewers


  • 400g pork fillets, cut into 4cm chunks
  • 2 tbsp jerk or Creole seasoning
  • 1 tsp ground allspice
  • 1 tbsp hot chilli sauce, plus extra to serve (optional)
  • 3 limes, zest and juice 1, other 2 cut into wedges to serve
  • ½ small pineapple, peeled, cored and cut into 4cm chunks
  • 1 tbsp vegetable oil

Mix together the pork, jerk (or Creole) seasoning, allspice, chilli sauce (optional), lime zest and juice and a little seasoning. Leave for a few minutes to soak into the pork.

Once mixed, slide the pork and pineapple chunks onto the skewers and fire up the grill onto a medium-high heat. Brush with a little oil before putting them on to cook.

Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Beans and rice make the ideal side dish, but a salad works just as well!

Credit to

There you have it! Our favorite 5 simple but highly satisfying dishes to please any man! Remember that wine or beer is always an essential and should always be chosen wisely. The thought involved will score you some high brownie points, but make sure he does the dishes!



Leave a comment

Comments will be approved before showing up.


Share For A Coupon


Meat Temperature Guide

Meat Smoking Guide