2021-11-24T13:44:35+08:00

Smoked Salmon

I’m a great fan of the simplest of techniques, and it couldn’t get simpler than this. I use a dry curing technique; some people brine salmon, but I prefer the firmness that comes from the dry cure. I pack the fresh fish in equal parts salt and sugar and leave it in [...]

2021-10-07T09:54:53+08:00

* Whole Standing Fish

Whole Standing Fish This is really just a presentation idea, normally we would cook a fish lying on a sheet of foil and the fish cooks on the bottom before the top is done. This method of dry roasting the fish gives an even cook with the benefit of the fish [...]

2021-10-07T09:54:47+08:00

* Smoked Mussels

Smoked Mussels An easy Entrée or Appetiser that can be tailored to your guests taste 1 kg frozen mussels on the half shell Pizza tray Pool salt Wood sawdust or pellets for smoking Weber Kettle with a medium indirect fire METHOD: Remove the mussel [...]

2021-10-07T09:54:30+08:00

* Seafood Curry in a Hurry

Seafood Curry in a Hurry Get home at 6:00 pm……Dinner on the table by 6:45pm “Passage Foods” curry base Fish pieces (or chicken) Coconut Coconut Cream Cut the Coconut in half and rinse the two halves Make the Curry mixture by mixing coconut milk, curry [...]

2021-10-07T09:57:53+08:00

* Cedar Plank Salmon

Cedar Plank Salmon Long before European settlers came ashore, Indian tribes throughout America and Canada were roasting fish on aromatic planks of wood.  They would split the fish, secure it skin-side down to a wood plank and stand the plank vertically, outside the fire ring (facing the fire), to slowly cook. [...]

2021-10-07T09:57:47+08:00

* Prosciutto Wrapped Prawns

Prosciutto Wrapped Prawns A great Appetiser or addition to a Seafood Platter Peel your prawns leaving the tail shell. Skewer the prawns from the head end and wrap each tightly with a slice of prosciutto.  Sear the wrapped prawns for 3 - 4 minutes on each side or [...]

2021-09-15T10:57:01+08:00

Cedar Plank Salmon

Cedar Plank Salmon Long before European settlers came ashore, Indian tribes throughout America and Canada were roasting fish on aromatic planks of wood.  They would split the fish, secure it skin-side down to a wood plank and stand the plank vertically, outside the fire ring (facing the fire), to slowly cook. Plank [...]

2021-09-15T10:39:44+08:00

Prosciutto Wrapped Prawns

Prosciutto Wrapped Prawns A great Appetiser or addition to a Seafood Platter Peel your prawns leaving the tail shell. Skewer the prawns from the head end and wrap each tightly with a slice of prosciutto.  Sear the wrapped prawns for 3 - 4 minutes on each side or until [...]

2021-10-06T15:15:39+08:00

Seafood Curry in a Hurry

Seafood Curry in a Hurry Get home at 6:00 pm……Dinner on the table by 6:45pm “Passage Foods” curry base Fish pieces (or chicken) Coconut Coconut Cream Cut the Coconut in half and rinse the two halves Make the Curry mixture by mixing coconut milk, curry paste, [...]

2021-09-29T12:06:26+08:00

Smoked Mussels

Smoked Mussels An easy Entrée or Appetiser that can be tailored to your guests taste 1 kg frozen mussels on the half shell Pizza tray Pool salt Wood sawdust or pellets for smoking Weber Kettle with a medium indirect fire METHOD: Remove the mussel from [...]

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