Bon Manzé Barbecue in Mauritius: the best meats for your grill
In Mauritius, the barbecue isn't just one way of cooking among others — it's an institution. Sunday with the family in the yard, the coals lit under the filaos after a swim, the beach lunch that stretches on until sunset… Here, a good barbecue brings three generations around the same grill — and everyone has an opinion on how it should be cooked.
But a great barbecue is won long before the first flame — it's won the moment you choose the meat. This guide helps you build the perfect spread: which cuts, how much per person, at what price, then how to get the cooking right. And if you'd rather keep things simple: everything below is delivered vacuum-packed, ready to grill, anywhere in Mauritius.
Building the perfect spread, person by person
The golden rule depends on the meal: allow 300 to 350 g of meat and fish per adult when serving side dishes, or 400 to 450 g for a long, meat-centred barbecue. Mix the families — a fine piece of beef to share, marinated chicken that everyone agrees on, and a touch of the sea to vary the grill. This mix avoids the two classic barbecue pitfalls: too little choice, or kilos of meat that end up in the freezer.
The stars of the grill — and their prices
Indicative prices, VAT included, confirmed by weight before delivery, subject to availability:
- Black Angus prime rib — Rs 4,200/kg. THE piece to share: 1.1 to 1.8 kg depending on the cut, a thickness that forgives small mistakes, and a bone that flavours the meat as it cooks. Grilled whole then carved in front of your guests, it's the peak of any barbecue.
- Black Angus ribeye — Rs 3,400/kg. The marbling that melts over the coals: the safe bet for beef lovers.
- Bavette (flank) — Rs 2,650/kg. Long fibres, deep flavour: ideal marinated for a few hours, seared hard and sliced against the grain.
- Japanese Wagyu burger BMS 6/7 — Rs 2,600 per pack of 4 × 150 g (fixed price). 100% Wagyu ribeye mince, halal: the gourmet burger that turns a simple barbecue into an occasion.
- Marinated free-range chicken — from Rs 475/kg. Three marinades to choose from: Lemon & Herb, Barbecue or Peri-Peri. The marinated wings (Rs 525/kg) are always the first to go.
- Organic OSO prawns from Madagascar — Rs 2,600/kg. Colossal (7 to 8 pieces per kilo) and already cleaned: a few minutes over the coals and the sea joins the barbecue.
- Swordfish — Rs 1,000/kg. In thick steaks that hold the grill perfectly: the no-stress fish of the barbecue.
Want to dig deeper into one range? Our dedicated guides: Black Angus beef, free-range chicken and prawns & shrimp.
Getting the cooking right: the golden rules of the coals
The equipment matters less than the method. Six habits are all it takes:
- Wait for the coals to turn white. You never put anything over flames: you grill over glowing embers with a fine coat of white ash. Everything starts there.
- Set up two zones. One side well loaded with coals to sear, a gentler side to finish the larger pieces slowly without burning them.
- Sear, then let it rest. The prime rib is seared on both sides over the hot zone, finished on the gentle zone, then rested for 5 to 10 minutes under a sheet of foil before carving: the juices redistribute and the meat stays juicy.
- Salt beef after searing. Salted too early, meat loses its moisture; season generously once the crust has formed.
- Chicken on the gentle side. The marinated pieces cook through on the gentle zone, then move to the hot zone at the end to caramelise the marinade.
- The sea cooks fast. Prawns: 2 to 3 minutes per side, just long enough for them to turn pink — no more. Swordfish steaks are handled like a steak: seared, still pearly in the centre.
Barbecue chart: heat, time and resting
Build two heat zones: strong embers for searing and a gentler side for finishing without burning. Thickness and fire strength change the timing, so a thermometer is more reliable than the clock.
| Food | Starting time | Doneness check | Rest |
|---|---|---|---|
| Chicken wings | 20–25 min, medium heat | 74°C / 165°F core | 3 min |
| Chicken thighs | 25–35 min, medium heat | 74°C / 165°F core | 5 min |
| 2–3 cm ribeye | 3–5 min per side, high heat | To preferred doneness | 5–8 min |
| Skewers | 10–14 min, turning | Evenly sized pieces | 3 min |
| King prawns | 2–3 min per side | Opaque but still juicy | Serve at once |
| Whole fish | 6–9 min per side by size | Flakes without drying | 3 min |
For poultry, USDA guidance is 74°C / 165°F at the core. Use tongs and a clean plate for cooked food.
Three marinades that work
Barbecue — beef or skewers: oil, smoked paprika, garlic, pepper, a little mustard and a touch of honey. Add sugary glazes near the end over high heat.
Peri-peri — wings or thighs: chilli, garlic, lemon juice, paprika and oil. Keep a clean portion aside for brushing after cooking; never reuse marinade that touched raw chicken.
The family barbecue (and the big group)
In Mauritius a barbecue is rarely dinner for two: it's the family Sunday, the birthday, the table that grows as the afternoon goes on. Two or three adjustments change everything:
- Think of the kids first: sausages, marinated chicken wings and burgers always go first — allow a child portion (150–200 g) per little guest, and keep the thick cuts for the adults.
- One showpiece to share: a côte de bœuf or a picanha carved in front of everyone is the photo moment of the meal — and it saves multiplying individual steaks.
- Pace the grill: for an afternoon that lasts, bring the meat out of the cold in two rounds rather than one — the second batch is still perfect at 4 pm.
- The right quantities: 300–350 g per adult with side dishes; 400–450 g for a long, meat-centred barbecue. For children and other meal formats, see our meat-per-person guide.
Why order your barbecue from us
- Everything arrives vacuum-packed, ready to grill. No cutting to do, no surprises: open it, lay it on the grill.
- Halal certified across the meat range — beef, chicken, Wagyu burgers: the whole table shares the same grill, with peace of mind.
- Delivery anywhere in Mauritius, free from Rs 1,500 of order — the prime rib alone is enough to reach it.
- Pay on delivery (cash or Juice MCB): nothing is paid online.
- A real person on WhatsApp to fine-tune the cuts and quantities to your number of guests.
Indicative prices, VAT included · exact amount confirmed by weight, before delivery · subject to availability.
Your barbecue, delivered ready to grill
Browse the menu and prices, or simply tell us how many of you there'll be: we'll suggest a spread to match within minutes.
Frequently asked questions
How much meat should I allow per person?
Allow 300 to 350 g of meat and fish per adult when the barbecue includes side dishes, or 400 to 450 g for a long evening centred on meat. For 8 adults with side dishes, a prime rib of around 1.2 kg, 1 kg of marinated chicken and a pack of 4 Wagyu burgers total about 2.8 kg and give you both quantity and variety. See every context in our meat-per-person guide.
Which meats make for a great barbecue?
A trio that always works: a piece of beef to share (Black Angus prime rib or ribeye), marinated free-range chicken that everyone loves, and a touch of the sea (prawns, swordfish steaks). Marinated bavette and halal Wagyu burgers round it off perfectly.
Can you deliver for a weekend barbecue?
Yes — delivery covers the whole island. Message us on WhatsApp with the date and the number of guests, and we'll schedule the delivery before your barbecue. Free from Rs 1,500 of order.
Is the meat halal?
Yes: halal is certified across the meat range — Black Angus beef, free-range chicken and Wagyu burgers included.
How do prices and payment work?
Prices are indicative, VAT included; the exact amount is confirmed by weight, before delivery, subject to availability. Payment is on delivery, in cash or via Juice MCB — nothing is paid online.