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Includes Our Issue One November 2014. BBQAroma 425 Parramatta Rd in Leichhardt. Step by Step 1300 EAT BBQ How to Light a Charcoal BBQ
Charcoal Grilled Steaks
Rotisserie Spit Roasts
Smoking Pork Ribs
“Arrosticini” Lamb Skewers
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STEP BY STEP HOW TO LIGHT A CHARCOAL BBQ
Anyone can easily start a charcoal BBQ with natural wood fuel and firestarters. Using quality charcoal, you will be ready to start grilling in under 30 minutes - just remember, light your BBQ first and whilst you are waiting, go inside and get your meats ready for the grill.
GRILLED T-BONE USING FLORENTINA METHOD
Super cooked on the outside and rare in the middle, this T-Bone steak is grilled just above natural wood charcoal. If you don’t have an ash phobia, you can do this without the grill, sitting the steaks right on top of the hot coals! Definitley one method you should try and experience the simplicity. Start by resting your steaks out of the fridge for an hour, so they reach close to room temperature. Light only natural wood charcoal and wait for it to fully ash over. Lower the grill to be just sitting on top of the hot coals.
BBQAroma’s Steak Florentina - 1 to 1.5KG Thick T-Bone Steak (5 to 7 cm in thickness) - natual wood charcoal (don’t use compressed fuel) - sea salt, lemon wedges and olive oil.
Begin on a layer of burrning coals and make sure there is no room for any flames under your steaks. Grill 5 to 8 minutes on each side making sure the flames from the burning fats, rise over and around your steaks. If the flames constantly “lick” under your steaks, then there will be a bitter taste left behind. If you are cooking in the coals, make sure all your charcoal is hot and ashed over. Only use real natural wood charcoal if you choose to cook directly in contact with the fuel. Once both sides are superheated and cooked on the surface, stand the T-Bone upright. This will heat the bone and cook from within. Continue to cook for another 8-10 mins whilst in standing position. Remove from the grill and let the steaks rest for at least 10-20 minutes in its own juices. Share one T-Bone between two people. Add sea salt to taste, a little olive oil and a squeeze of lemon juice. Then Enjoy!
ROASTING EYE FILLET ON A ROTISSERIE ROD
Roasting whole pieces of meat requires patience but the results can be amazing, especially when using charcoal. As the roast turns, rising smoke adhears to the surface giving it a distinctive BBQ flavour. The longer you roast, the more of those surface flavours combine and improve. When skewering a whole roast, it is important to have it all centred and balanced. Using twine helps tuck in odd bits as well as holding the shape. Using forks and prongs is also neccesary to hold the roast in its place.
BBQAroma’s EYE FILLET Rotisserie - 2 to 2.5KG roast - Sprigs of rosemary, sage and thyme - Brush on a mix of olive oil, salt, pepper and some balsamic vinegar, 4-5 times during roasting.
A 2.5KG Eye Fillet can be matched with the smaller 60cm long rotisserie rod and a “D” Cell powered battery motor. This minimises the size of the hole going through the roast. Use the twine to hold spriggs of herbs, but because Eye Fillet is a lean cut, you will still need to baste with a brush during the cook. This adds a layer of rolling flavour on the surface of the roast. Good natural wood charcoal will burn for up to one hour, but to extend the cooking time you can add fresh charcoal to hot charcoal. Note if you are using compressed charcoal, then it must be all ashed over before using. Wood chips or pellets can be added to smoulder and smoke upwards. Add flavoured smoke before the surface gets cooked! Your roast should take 90 mins at a medium to low heat. Use a temperature probe to check the level of doneness and always rest the meat in its juices before serving.
SMOKED PORK RIBS USING 3-2-1 METHOD
This requires a rub, aluminium foil, some liquid for braising and a BBQ sauce to finish it all off. The process is 3 hours smoked, 2 hours wrapped and 1 hour being sauced. Charcoal smokers require constant attention but the more compact gas or electric cabinet smokers make it easy work. Take off all the membrane from the bone side of the ribs and cover in a thick rub. Make your own or use pre-packaged rubs if you like. Rub can be added the day before or just before you put your ribs into the smoker.
BBQAroma’s Smoked Pork Ribs - Aim for 1 rack of ribs per person - Use a fruit wood like Apple for smoke - Apple juice or cider for the liquid. - Bottled BBQ Sauce to brush on is fine.
Get your internal smoker temperature to 120 degrees Celcius and get your smoke started. Lay the ribs on to your wire racks and place inside to smoke and cook for 3 hours. After 3 hours, remove and wrap each rib in foil. Add the liquid to just cover the base of the foil parcels and seal. Place them back into the smoker and only cook for another 2 hours at 120 degrees Celcuis. Check your ribs for tenderness at the 5 hour mark. You should be able to slide a skewer easily between the bones. Carefully take your ribs out of the foil (any liquid in the foil can be mixed with in the BBQ sauce) and place on a BBQ grill, in an oven or in your smoker. Warm up your sauce and begin brushing on both sides of your ribs. Gently continue to cook at a medium heat. Repeat the sauce coating process every 15 mins up to 1 hour. You are ready to serve when a thick, gluey coat forms on your ribs. Then dig in!
“ARROSTICINI” CENTRAL ITALIAN LAMB SKEWERS A great technique of naturally flavouring wholesome lamb, using the rising smoke from hot charcoal. The best tool to use is a purpose built skewer grill, which focuses the heat. One can quickly grill many suspended skewers at a time, using the exposed bamboo handles to turn and roast to perfection. In making these skewers first pre-soak 25cm long bamboo, at least an hour before. Best cut to use is lamb shoulder, as it has great tasting marbled fat content. This fat renders and adds flavour to the skewers of lamb.
BBQAroma’s Mini Lamb Skewers - Have a quater of lamb fat mixed in - Roast over medium charcoal heat - Add sea salt once cooked on the grill - Enjoy straight from the BBQ.
Cut your lamb meat into cubes roughly 14-15cm in width. Skewer the cube meat and include some lamb fat in between. Leave roughly 1cm free at the pointy tip and about 10-11cm of meat on the skewer. The rest of the skewer becomes the handle. Place a thin layer of hot charcoal at the bottom of the BBQ, making sure it’s at medium heat, then start suspending skewers up against each other. If you get flare ups and burning bamboo, then your heat is stll high. Control the tempurature by thinning out the charcoal layer in the BBQ. As the fat renders from the skewers, the dripping will smoke back up adding flavour. Turn each bamboo skewer until all sides are cooked. Skewers should take 5-7 mins to roast to a juicy medium-rare to medium. Before taking off the BBQ, sprinkle some sea salt and serve straight into the hands of those who are waiting!
Charcoal BBQ Specialist - Smokers - Skewers - Sauces
BBQAroma has a range of charcoal grills, smokers, rotisseries and many more products from leading brand names from around the World. Come talk to us about your next purchase or advice on what to buy.
www.bbqaroma.com.au
Where there's SMOKE there's
REAL FLAVOuR! BBQAroma is located at 425 Parramatta Rd, Leichhardt NSW 2040 Open Monday to Saturday
Tel: (02) 8003 3325 Email: sales@bbqaroma.com.au
from 10am till 5.30pm
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CHARCOAL BBQ SPECIALIST SMOKERS SKEWERS SAUCES