BBQ’s Down-Under (The wonderful world of BBQ-ing and Grilling in Australia)

Well I decided to cook a chook this weekend. I actually prepared the marinade on Saturday and kept it in the fridge overnight.  I also wanted to use the rotisserie to see if it made a difference. Anwyay results and recipe (easy) below. [Read more →]

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Well had some time today (finally) to do a blog post.

I have been BBQ-ing but just haven’t been able to find the time to blog (although I did tweet photo’s on previous occassions). Yeah I know need to MAKE time to do these blogs.

Anyway here goes, decided to try some jerk pork tenderloins. Went to my local favourite butcher and got 2 medium seized pork tenderloins.  Also got some corn (always easy) and some chestnuts (just to try them out). [Read more →]

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We cooked some mussels tonight with fresh bread and a salad on the side. We haven’t cooked mussels in a while and decided to try a new recipe (using the gas Weber) for a change. In this case we used mussels that were pre-packed in a 1 kg bag (and cleaned); they were excellent! [Read more →]

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Yeah I know it’s holidays but I reckon it is a midweek cook (as I didn’t have mcuh time nor did I want to spent a lot of time). Anyway we decided to have some shrimp on the barbie, and since we both like prawns, garlic and spicy the choice was easy: Chili and Garlic prawns!!! [Read more →]

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Quiet weekend, so decided to have some chooks on the BBQ. As they were kinda small we butterflied and cooked 2 (no point firing up the Komodo Kamado for just 1 chicken?). As I wanted a simple recipe all I did was chop up some garlic, mix it with olive oil and pepper/salt and rubbed it on the chicken [Read more →]

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Well we had a number of friends over for a party (about 30-40) and I had two BBQ’s going. Just the Komodo Kamado with ribs; and using my Weber to cook up some snags and some chorizo (they always go down a treat. Yeah yeah I made photo’s but haven’t posted them on flickr yet. [Read more →]

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We had a little outing today…. A couple of our friends had their permanent resident visa approved. Whcih is great as it means they can stay in Oz indefinitely. What better way to celebrate than to have a BBQ in the park. [Read more →]

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Again not too much time (mid-week) so just used my trusty Weber to cook up some pork chops with some grilled asparagus. Also wanted to comment that although I make my own rubs it’s sometimes convenient to buy per-made ones, I found I nice Texan one sucklebusters that does some excellent rubs. For these porkchops I used a rub called Hog Waller. [Read more →]

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Well I finally found some time to cook on the BBQ. Decided to cook a couple of chooks. They’re easy and if I cook two it usually means leftovers so more effcicient (and delicious). The recipe I chose was an Alabama style chicken in a white sauce (yeah, I’ll post the recipe on the forum!). Strangely enough the sauce has vinegar (and mayonaise etc.) but it actually seems to “work”; it tastes great with the smokey flavour of the chicken. [Read more →]

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I discovered something interesting (or it may just say something about me) about my guru/stoker usage. Depending on the length of the cook and perhaps the “complexity” I tend to either use my guru for some and my stoker for other cooks. So what am I trying to say here? [Read more →]

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