Serves 6 | Prep Time 40 minutes (24h brining and drying time) Cook time – 3.5 hours (+resting time)

Ingredients

• 4 x 200g Salmon Fillets

For the brine:

• 1 lt cold water
• 100g salt
• 50g Sugar
• 60ml vodka optional

For rub:

• 3 tbsp brown sugar
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tsp paprika

Ingredients Salad:

• 1/2 bunch dill
• 800g baby potatoes pre-cooked 20 mins
• 1 bunch shallots cut into 4cm battens
• 1tbsp Dijon mustard
• 1tbsp Honey
• 50ml olive oil
• 50ml white wine vinegar
• Freshly cracked black pepper
• Extra-virgin olive oil
• Vegetable oil Serves

CHEFS TIP Cooking with the skin on improves helps to protect and flesh and keep your fish moist plus assists with presentation and the crispy skin is delicious to eat.

Method

1. Pre-heat the smoker to 120°c
2. Brine portion of Salmon skin side up for 20 to 30 mins then pat dry
3. For the salad, pre boil potatoes in salted water with dill for 20 mins. Trim shallots and cut into 4 cm battens. Combine potatoes, shallots, oil and seasoning. Finish the cooking of the salad on smoker in a baking pan or on a hot plate liner.
4. For the dressing combine Dijon, Honey, Oil, White wine vinegar in a bowl and whisk until smooth and combined.
5. To cook the salmon, place the salmon skin side down into the smoker. Smoke for 12 to 15 mins until the flesh easily separates.
6. Remove the Salmon from Smoker and set aside whilst you assemble your plate and garnish. To serve place the potato salad onto a platter and drizzle with the dressing, followed by the Salmon. Serve with some lemon and fresh dill.

Happy Cooking!

Marinades V’s Rubs, what is the difference?

Marinades

A marinade is always a liquid, and usually consists of herbs and spices. The marinade will either be acidic; using such things as vinegar, citrus or alcohol, or enzymatic; using such things as pineapple, papaya or kiwifruit.  A marinade has two purposes; the first is to infuse the meat with delicious flavour, while the second purpose of marinade is to tenderize the meat.

Rubs

Unlike a marinade, rubs only have one purpose: to give flavour.  A rub is a mixture of herbs and spices. Rubs are placed on the meat when it’s still raw, and can be either put on directly before cooking or, be left on for a period of time to intensify the flavour. Because rubs do not have an acid in them, they don’t break down the meat like a marinade.

Can I reuse my marinade?  

The simple answer is no, once you have used your marinade with your meat, you should discard it to avoid bacterial contamination. If you want to use some of your marinade to baste or to use as a finishing or dipping sauce, reserve some of the marinade before you add you meat.

How do I avoid marinade sticking to my grill?

When using marinades, always remove excess marinade prior to cooking as the marinade will have already done its job and won’t add further flavour by adding more. When using marinades, especially those with sugar or honey that burn easily, we recommend using a re-usable silicon hot plate liner which is placed under the food and then cleaned afterwards in hot soapy water.

Do you need a silicon hot plate for your next BBQ? We offer this and many options for all your BBQ needs! 

Re-usable silicon hot plates

Home Made BBQ School Rubs

Check our online store for more!

WHY EASTER BUNS?

The eating of hot cross buns marks the end of Lent because they are made with dairy products which are forbidden during this period. Different parts of the hot cross bun have a certain meaning. The cross represents the crucifixion of Jesus, and the spices inside signify the spices used to embalm him at his burial.

WHEN DID IT START?

The first recorded reference of the bun dates back to the early 1700s. The Poor Robin’s Almanac said: "Good Friday come this month, the old woman runs. With one or two penny hot cross buns." One theory suggests that the hot cross buns originated in the 14th century in the city St Albans in Hertfordshire where a certain monk from, Brother Thomas Rocliffe, developed a recipe for Alban Buns which he distributed to the poor on Good Friday.

Ingredients

• 4 cups plain flour
• 2 x 7g sachets dried yeast
• 1/4 cup caster sugar
• 1 1/2 teaspoons mixed spice
• pinch of salt
• 1 1/2 cups currants
• 40g salted butter
• 300ml milk
• 2 eggs, lightly beaten
• 1/2 cup plain flour
• 4 to 5 tablespoons water
• 1/3 cup water
• 2 tablespoons caster sugar
• Spreadable butter, to serve

Ingredients

• 4 litres of Audrey Wilkinson Shiraz
• 16 cloves
• 4 oranges
• 4 star anise
• 4 cinnamon sticks
• 200 ml Apple Juice
• 300 ml Orange Juice
• 150 ml Spiced Rum
• 150g (approx. 5oz) caster sugar

Method

1. Pour the wine, juices, rum into a large pan, add the cloves, star anise, and cinnamon sticks. Bring to simmering point, cover and keep at simmering for about an hour. Stir in sugar to taste.
2. Strain and serve hot with the orange slices floating on the top.

Prep time: 5 minutes

Cook time: 20mins

Ingredients: 

• 1 pineapple
• 200g granulated (white) sugar
• 20g cinnamon powder 

Method:

1. Peel the pineapple, and cut into 2 cm ( ¾ in) slices. Mix the sugar and the
2. cinnamon and sprinkle about half over the pineapple slices.
3. Preheat the barbecue grill (making sure it’s clean) and cook the pineapple
4. as you would a steak, about 5 minutes on each side
5. Sprinkle with the remaining sugar and cinnamon mixture, and grill for a
6. further 5 minutes on each side.

Chef’s Tip
You can place a scoop of vanilla ice cream in the middle of each pineapple steak and serve immediately.

Preparation time: 30 mins (plus overnight marinade if desired)

Cook time: 10 minutes

Ingredients:

• Salsa
• 2 cups chopped mango
• 2 cups chopped pineapple
• 1 cup diced red bell pepper
• ⅔ cup diced scallions
• ¼ cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 2 tbsp rice wine vinegar
• 1 tsp honey
• 4 tsp olive oil

 Salad:

• 120g of rocket or chosen leafy green
• 20g of fennel

Chicken:

• 60g of Fuego Jerk Rub (Mild Marinade)
• 1 kg boneless chicken thighs 

Method:

• Salsa:
• Combine all ingredients in a bowl and refrigerate until ready to serve.
• Salad:
• Wash rocket, drain and put aside. In a separate bowl – shave fennel into thin slices. Toss the rocket and fennel with a drizzling of olive oil.
• Chicken : 
• Put chicken in a large bowl and using your hands rub in the marinade. Leave for 20 minutes or overnight in the refrigerator.
• On a medium-high grill cook chicken until browned and juices run clear, 10 to 15 minutes.
• Assemble with salad and salsa, serve and enjoy!

Prep time: 40 minutes
Cook time: 8 to 9 hours
Serves: 4

Ingredients:

• 1 x Rack Beef Short Ribs (4 points)

Bourbon and Porter Beer BBQ Sauce:

• Bourbon 350ml Porter Beer 1 bottle BBQ Sauce 300g
• Extras: (Texas Crutch)
• Foil / Grease proof paper / butter / beer

Beef Rib Spice Rub:

• 1/4 cup paprika
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper

Method:

1. Pre-heat your smoker to 150oC with Redheads charcoal and solid smoking wood
2.  Prepare spice rub by combining ingredients – set aside
3. Prepare Ribs by removing the membrane and rubbing generously with mix.
4. Add to your smoker and smoke for 5 to 6 hours – checking fire / temperature / smoke as you go.
5. Whilst smoking reduce bourbon in a thick bottom pan, burning off alcohol until a syrup, add porter and reduce to a glaze, add Smokey BBQ sauce and mix. Set aside.
6. After 5 to 6 hours – remove ribs and “Texas Crutch” the ribs but wrapping securely in foil and greaseproof paper with 100g butter and a good splash of beer. Add back to the smoker and finish cooking for about 3 hours or until tender to the touch. Ideally the rib holds well together but you could remove the bone if needed (tender)
7. For the last 15 minutes open the foil wrap to expose the rib to re-bark (re-texture / crisp) then add to your plate. Generously coat in sauce and enjoy!

Serves: 8

Ingredients:

• 1 - 750ml bottle Audrey Wilkinson Tempranillo
• 4 Oranges: 2 juiced, 2 sliced
• 2 Lemons: 1 juiced, 1sliced
• 1 Apple diced
• 1 Cinnamon stick, broken into large pieces
• 1 tsp Vanilla powder
• 125ml Brandy
• 80g Caster sugar
• 375ml Lemonade
• Ice

Method:

1. In a bowl add the wine, juice, brandy, vanilla powder and cinnamon, add the sugar to taste, allow to sit for 30 minutes.
2. In 2 serving jugs add the fruit, and ice, then pour over the wine mix to full, top up with the lemonade and swirl with a spoon to combine.
3. Spoon some of the fruit into chilled glasses and then pour over to sangria.

Serves 6–8

Pastry

• 25g Dutch cocoa
• 225g plain flour
• 125g unsalted butter, chilled and cubed
• 80g icing sugar
• Pinch salt
• 3 egg yolks

Salted Caramel:

• 250ml single cream
• 50g unsalted butter
• 330g white sugar
• 125ml water
• 1 tsp Murray river pink salt

Dark Chocolate Ganache

• 150g dark chocolate, chopped
• 125ml single cream

Garnish:

• 1 tsp warm salted caramel
• 1 tsp Murray river pink salt
• 1 tsp Bronze lustre powder
• Ice Cream
• 300ml milk
• ½ vanilla bean, seeds scraped
• 6 egg yolks
• 110g caster sugar

Method:

1. For the ice cream, place milk and vanilla bean in a small saucepan and bring to a simmer. Turn off the heat, then remove vanilla bean and discard.
2. In a medium bowl, whisk yolks and sugar until thick and pale. Gradually whisk hot milk into yolk mixture until combined. Return mixture to a clean saucepan and place over low heat. Cook until the custard coats the back of a spoon, stirring constantly. Strain mixture through a fine sieve, and cover surface with cling film. Refrigerate until cool.
3. Churn custard in an ice-cream machine according to manufacturer’s instructions. Transfer to an airtight container, and place in freezer until firm.
4. To make the salted caramel, Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
5. Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Place a sugar thermometer in the pan increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring, or until the temperature reaches 150°C and the mixture is a deep caramel colour.
6. Remove from the heat and working quickly, cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly, remove from heat and stir in salt to taste.
7. Place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk. Add the iced water and process until the dough just comes together.
8. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1/2 hour.
9. Preheat oven to 180°C. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a lightly greased 24cm round loose-bottomed tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is just cooked. Allow to cool in the tin. Spoon the salted caramel into the tart shell and refrigerate for a 2–3 hours or until set.
10. To make the dark chocolate ganache, place the chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth. Allow to stand for 10 minutes or until thickened slightly. Pour the chocolate mixture over the caramel and refrigerate for 1–2 hours or until set. Bring to room temperature and sprinkle with sea salt flakes to serve.

Prep time – 25 minutes
Cook time – 1 hours
Serves – 10

Ingredients:

• 10 x Chicken Drumsticks

Spice Rub:

• 1 tablespoon garlic powder
• 1/4 teaspoon chilli powder
• 1 teaspoon paprika
• 1 teaspoon ground onion powder
• 1 teaspoon cumin 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• ½ teaspoon ground black pepper

• 200g Salt
• 4lt Cold Water (Combine)

Golden Ale Glaze:

• 2 x 345ml bottles James Squire “Chancer” Golden Ale
• 2 x cloves Garlic (chopped)
• 1 x Long Red Chilli (chopped)
• Juice and Zest of 1 Lemon
• 200ml Tomato Sauce
• ½ bunch coriander (chopped)

Method:
1. Pre-heat your smoker to 140oC

2. Trim your Chicken drumsticks by slicing off the drumstick knuckle then making an incision all the way around the neck of drumstick one to remove the sinew and pull the skin off – leaving the chicken meat at one end and a clean bone at the other.

3. Place the trimmed Chicken drumsticks into the brine solution for 2 to 3 hours.

4. Remove Legs from Brine and pat dry. Cover generously with the spice rub and add to the middle of your smoker – set at around 140oC.

5. Add hickory chips (or your favourite wood) to the smoker periodically and move the legs over after 30 mins.

6. Prepare glaze by adding al to the pot to reduce and cook together until it reaches a sticky coating consistency.

7. When your drumsticks have had 1 hour of cook time – probe with a meat thermometer. You are looking for just above 70oC.

8. At this point coat the drumsticks with the prepared reduced glaze and let cook for a further 10 minutes.

9. Remove and serve at once with a ranch or citrus, chilli aioli sauce. Enjoy!

Prep time: 40 minutes

Cook time: 8 to 9 hours

Serves : 4

Ingredients:

• 1 x Rack Beef Short Ribs (4 points)
• Bourbon and Porter Beer BBQ Sauce:  Bourbon 350ml, Porter Beer 1 bottle and BBQ Sauce 300g
• Beef Rib Spice Rub:
• 1/4 cup paprika
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper

Extras:

• (Texas Crutch) Foil / Grease proof paper / butter / beer

Method:

1.  Pre-heat your smoker to 150C with Redheads charcoal and solid smoking wood
2. Prepare spice rub by combining ingredients – set aside
3.  Prepare Ribs by removing the membrane and rubbing generously with mix.
4. Add to your smoker and smoke for 5 to 6 hours – checking fire / temperature / smoke as you go.
5. Whilst smoking reduce bourbon in a thick bottom pan, burning off alcohol until a syrup, add porter and reduce to a glaze, add Smokey BBQ sauce and mix. Set aside.
6. After 5 to 6 hours – remove ribs and “Texas Crutch” the ribs but wrapping securely in foil and greaseproof paper with 100g butter and a good splash of beer. Add back to the smoker and finish cooking for about 3 hours or until tender to the touch. Ideally the rib holds well together but you could remove the bone if needed (tender)
7. For the last 15 minutes open the foil wrap to expose the rib to re-bark (re-texture / crisp) then add to your plate. Generously coat in sauce and enjoy!

Give your Salmon that smoked taste when you BBQ it on a Cedar Plank, marinade it in a honey mustard glaze to add sweetness and BBQ it to perfection.

Ingredients:

• 1 large cedar plank
• 4 180g Salmon filets, skin-on, bones removed
• 1/4 cup Maille Honey Mustard
• 1 tbsp Maille Grain Mustard
• 1/4 cup Brown sugar, firmly packed
• 1 Orange, zest and juice
• 1Orange, sliced into rounds

Salad

• 2 Bunches asparagus, blanched
• 1 Bunch watercress washed and picked
• 250g Mixed sugar snap peas, snow peas, baby green beans, blanched
• ¼ Bunch mint leaves picked
• 2 Oranges, segmented, juice reserved
• 2 tbsp Cème Fraiche or sour cream
• ¼ Bunch chives
• 2 tbsp Maille Grain Mustard
• Murray River pink salt
• Freshly cracked black pepper
• Vegetable oil
• Extra-virgin olive oil

Method

1. Preheat BBQ on high for 15 minutes
2. Soak wood plank in water 1 hour; drain.
3. For the glaze, combine honey mustard, grain mustard, brown sugar, orange zest and juice. Brush ½ of the glaze over the salmon fillets.
4. To prepare the plank, place the soaked plank on BBQ grill for 3 minutes or until grill marks appear, then remove from BBQ grill.
5. To cook the salmon, place salmon skin-side down on the heated side of the plank, and top with orange slices. Place plank in the centre of the BBQ grill with off the centre burner off, the side burners on low, and the hood down, then cook for 6 to 10 minutes or to your desired doneness. (check the plank occasionally to make sure the edges of the plank don’t ignite) Brush with the reserved mustard glaze during cooking.
6. For the salad dressing, combine crème Fraiche, with chives,1 tbsp grain mustard add a little of the reserved orange juice and olive oil until you have a loose dressing, season with salt and pepper.
7. For the salad, in a frying pan warm olive oil, a little of the reserved orange juice, and 1 tbsp grain mustard add blanched vegetable, remove for heat and toss gently, set aside to cool slightly, once cooled add mint leaves, orange segments and watercress, toss gently and season with salt and pepper.
8. To serve, place salad on a serving dish dot with the crème fraiche dressing.

Prep time: 20 minutes

Cook time: 2 minutes

Serves 2

Ingredients

• 6 half Shell Scallops 
• 30ml Soy Sauce 
• 1 Fresh Chilli 
• 1 Lime (zest & juice) 
• 2 Springs Coriander 
• 0ml Good Olive Oil 
• Salt 

Equipment:

• Hooded BBQ
• Mortar and Pestle or blender
• Mixing bowl
• Spoon
• Fish Lifter

Salad Suggestion:

• 1 Bunch Mizuna 
• 1 Pack Bean Sprouts 
• 1 Pack Snow pea Shoots 
• 1 Red Capsicum (cut into strips)

Method:

1. Heat BBQ to hot and then turn down to ¾’s with the hood down.

2. Place Soy, chilli, coriander, salt, lime zest and juice in a pestle and mortar

3. Crush into a rough pulp, add olive oil.

4. Take Scallop from shell and place shell under the BBQ hood on the resting tray to cook.

5. Brush Scallops with marinade and grill lightly on one side till golden.

6. Place scallop back into shell under the hood and spoon additional mixture onto the scallops.

7. Let scallops cook for 1 minute then serve on a plate.

8. Garnish with a light salad of your favourite leaves with crunch shoots and sprouts or strips of capsicum.

Chef’s Tip:

• With your chillis - You don’t have to take out the seeds, but they add a lot of heat to the dish. The smaller the chilli, the hotter it is.

Love the sound of a Winter BBQ? Well we've got you covered because this is our favourite

Ingredients:
2kg Pork Belly, skin on, boneless
1 Onions, roughly chopped
4 Oranges (2 for pan, 2 for jus)
100g Ginger, sliced
4 Cloves of garlic, halved
2 Cinnamon sticks
4 Star anise
5 Bay leaves
Beer to cover base of pork belly (usually two beers needed)

Method:

1. Pre-heat your BBQ to high (approx. 250ºc).
2. For the pork, score the skin of the pork and sprinkle generously with salt.
3. Lay onions, 2 sliced oranges, ginger, garlic, spices, in a suitable roasting tray and place the pork on top.
4. Pour beer into the tray, being careful not to wet the pork skin. The liquid should come ¾ of the way up the pork, top up tray with water if necessary.
5. To cook the pork, place the tray in the centre of the BBQ, with the centre burners off and the side burners turned to medium, cook for 2hrs or until the pork is tender.
6. Remove the pork from the pan and place onto a tray, loosely cover with a clean cloth and allow to rest for 30 minutes before cutting and serving.
7. To serve, cut into sliced and serve with a spicy fruit chutney and your favourite Jus. It is easier to cut the pork into perfect slices when the pork is placed crackling side down on the chopping board.

Orange Jus

1. Grate zest and add juice of 2 oranges to a saucepan and reduce over a medium flame until syrupy.
2. Add Veal Jus (or preferred stock) and Simmer for 10 mins (or until sauce consistency).
3. Set aside and serve with Pork Belly.

Check out the video here for more tips on this recipe.

To complement the Pork Belly - have a look at some other great recipes -

White Chocolate and Spiced Cherry Brioche Pudding

Delicious Mulled Wine 

White Chocolate and Spiced Cherry Brioche Pudding with Brandy Anglaise

A delicious winter pudding ideally suited to cooking on your BBQ

Prep time – 15 minutes
Cook time – 25 minutes
Serves - 12

Ingredients:

15 slices Brioche or white bread
Butter, at room temperature, to spread
190g Frozen cherry
100g White chocolate, finely chopped
300ml Milk
100ml Cream
3 eggs
2 egg Yolks
3 tbls Caster sugar
1 Orange, zested
1 tsp Vanilla paste
½ tsp Ground nutmeg
½ Ground cinnamon

Brandy Anglaise Ingredients

600ml 35% Cream
200ml Full cream milk
150g Castor sugar
8 Egg yolks
1 tsp Heilala vanilla powder
80ml Brandy

Method

1. Pre-heat the BBQ.
2. Line a 12-hole muffin tray with paper muffin cups
3. Spread each piece of bread with extra butter. Cut each piece into 4 triangles.
4. Arrange 3 bread triangles around the sides, pointed sides up. Divide the cherries and chocolate among the dishes. Top with the remaining bread triangles.
5. In a bowl, whisk together the milk, eggs and yolks, caster sugar, vanilla, nutmeg, and cinnamon and orange rind in a large jug. Pour a little of the milk mixture into each dish. Set aside for 2 minutes to soak. Divide the remaining milk mixture among the dishes.
6. For the analgise, heat, milk, cream, and vanilla over a low heat, in a bowl whisk together yolks and sugar. Slowly add the warmed milk to the yolks, mix well, then return to the heat and cook until the custard coasts the back of a spoon, Stir in the brandy, keep warm until ready to serve.
7. To cook, place muffin tray in BBQ on the resting rack (or elevated from BBQ grill) with the centre burner off and the side burners set to medium, bake for 20-25 minutes until the custard just sets and the bread is golden on top.
8. To serve, remove from the liner and spoon over anglaise.

 To learn more Winter BBQ Tips and Tricks Book into a BBQ Class today

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1. Food Safety When You BBQ

Be sure to prepare and cook food that is fresh and oozing with flavour! Refrigerate food until around 20 minutes prior to cooking and always cook on a clean cooking surface. The most important people at your party or event are you guests – be sure not to food poison them on the day! 

2. Create an achievable Menu for your Party or Dinner that is achievable

I think we all love to receive fabulous feedback when we cook and entertain at home however often people may get too adventurous, forget to prep or plan and end up running late or with some of the foods burnt or not at its best. In creating a menu that is both fresh, easy enough to execute and able to have an amount of prep done in advance will greatly help you on the day. This will of course give you more time with your friends and family o the day!

3. Seasoning the BBQ and Grill Prior to Cooking

Pre-heat your clean grill and cooking surfaces and coat with cooking oil, using a brush or spray. The close the hood and allow it to heat for about 20 minutes on low. Wipe clean with a cloth prior to cooking. This will ensure your cooking surface will be both not stick plus the perfect surface to cook on. 

4. Take Advantage of what your BBQ can do

Be sure to understand and employ all of the facets that your BBQ can do. Especially the hood on your BBQ, where you are able to roast or rotisserie great dishes and cuts with ease. This will allow you to have more time with your guests as the BBQ is doing the work whilst the food is cooking – keeping you free to be the host with the most.

5. Manage the heat on your BBQ

Depending what you are cooking will impact given temperatures for your BBQ. In general it is not favourable to cook on high as it can tend to dry or blacken food unnecessarily. Do heat your BBQ to hot in warming up then turn down to half or ¾ when grilling. Sausages are the perfect example of flare up or fat fire when the heat is too high.

6. Bring Food to Room Temperature prior to Cooking

Bringing food to room temperature prior to cooking allows for the food to cook more evenly as it is less shocked by the intense heat that a BBQ will instantly apply. Imagine how much harder it is food heat to transfer evenly through a steak for example if it is at 4oC from the fridge.

7. Searing & Sealing Your Meat

Whilst it is unfortunately the “Aussie Male’s” go to when cooking on a BBQ, Do not become a “BBQ Tosser” by turning and flipping your food too early. Food benefits from sealing and searing to lock in moisture and can only be achieved by allowing the food to seal effectively. The more turns – normally the dryer or unevenly cooked the food are. You should only turn the meat over once.  Be patient! 

8. Don’t Prick, Poke or Squash your food on the BBQ

So often at a BBQ we see people pricking sausages or poking meat or squashing chicken within an inch of its life. I expect to assist in ensuring the items are cooked. Allow the food to cook and retain as much moisture as possible. Pricking, Poking or Squashing the food is literally squishing all the moisture from the food item and ultimately destroys the look and taste of the item. As above, seal and allow the food to cook naturally. 

9. Allow Red Meats to Rest prior to Consuming

Whilst it may seem OK to do so due to hunger or impatience, there is nothing more important that resting your meat after cooking and prior to eating. Resting allows for the sealed and cooked meat to settle which ultimately ensures that all the moisture will remain in the meat plus assist in the item naturally tenderising prior to eating. Some people think the food will go cold by resting and whilst it may drop slightly in temperature, how hard is it to re-warm your steak for 1 minute on your grill prior to serving. 

10. Cleaning your BBQ

 At the end of your cooking – do yourself favour, once the BBQ is off and spray your grill surfaces will a BBQ cooking cleaner. One that is able to instantly start to eat away at fats and food residue. A BBQ to clean is or can be challenging at the best of times, none more than when it is caked on with major build up. Do try to clean the BBQ whilst it is still hot as it is so much easy to remove any undesirables at this time rather than having to chisel off items from a cold BBQ. A clean BBQ is always a lot safer and healthy to cook on also.

Entertaining Family?

The most important and fundamental thing to do when cooking for a group is to have a larger item on your BBQ - "Hood Roasting". Let the BBQ to do the work whilst you enjoy the company of your family and guests.

The best Yueltide Fair needs to include a Glazed Leg of Ham as it is a simple and awesome addition to your dinner table.

Firstly, turn your BBQ on high with the hood down. We glaze our ham with a Golden Syrup and English Mustard. This is created by combining:

100g mustard with 200ml golden syrup, a cup of water, 6 cloves,2 thyme sprigs, a clove of garlic and 1 chopped onion. Let this reduce in a pot on your side wok burner of your BBQ, on low heat, until it is reduced and sticky (About 25 minutes).

Prepare your leg of Ham

1. Remove the outer fat layer and score the fatty flesh to create diamonds. 
2. Stud each diamond with a clove and wrap the ham in foil. 
3. Add your Ham to the middle of the BBQ and turn your middle burners off completely; leaving only the left and right burners on. 
4. Cook your ham for roughly 1 hour (dependant on the size - may be slightly longer). 
5. At this point your Ham will have rendered most of its fat and started to colour. 
6. Next step is to remove the foil and apply the glaze generously to all parts of the ham flesh. Once this step is completed close your hood again with the ham ready to start the glazing process. 
7. Don't re-apply the foil as we want the Ham to colour up and caramelise. 
8. The glazing process will take roughly 25 to 30 minutes or until golden. 
9. A key to success is not to check your Ham or at least too often. You want to allow the BBQ heat and environment to do its thing.
10. At the glazing process however do check towards the end of the cooking to ensure you are not over caramelising the ham.
11. You are ready to go! Carve and serve with your favourite pickle, mustard or crusty bread.

Enjoy the ham!  

Chef's Tips

When cooking a brisket, the science of meat cooking doesn’t apply, and the process becomes all about feel based on the variable factors like;
type of brisket, weight of the brisket, fat content of the brisket, the thickness of the brisket, what type of equipment is being used, type of fuel used, how close the brisket is to the fire, how many times the smokers is opened. 
120-150°C for 2 ¾ hours per kg puts you in the ballpark for a well-cooked brisket.

A brisket will stall, or the temperature will stop increasing when the brisket reaches around the 72°C mark. At this point, evaporation starts to occurs, and this helps cool the temperature of the brisket. The stall can be very confusing and frustrating for someone who hasn't had that much experience cooking briskets because the temperature stops increasing and it can take longer to finish the brisket than expected. To help combat this, we recommend the using the “Texas Crutch” method to wrap the brisket very tightly in foil once you reach your stall temperature. Using this method the brisket will maintain temperature for a while because the melting internal fat and outside cap helps cool it. Cooking through this point will help the brisket become tender.

For a great recipe see our Texas Style Low and Slow Cape Grim Brisket

“Opposites attract,” When flame meets beautiful fresh fruit fruits, it creates something incredible that can be both sweet and savoury.

1. Make sure your BBQ is clean before you start grilling, after all you don’t want your fruit skewer to taste like satay chicken!

2. Lightly brush whatever fruits you’re grilling with a little bit of vegetable oil to keep the fruits from sticking to your grill bars.

3. Grill your fruit over indirect or low heat, as you are not actually cooking the fruit; you are simply warming, and caramelising the fruit.

4. Finally, don’t “set it and forget it.” Fruit doesn’t take long to grill, so stick close to your grill and keep a close eye on it.