2021-10-07T09:45:29+08:00

* Bone Marrow

Gods Butter (Bone Marrow) More than twenty years ago Chef Fergus Henderson (author of The Whole Beast: nose to tail eating) introduced a long-forgotten staple to the menu of his St. John restaurant in London as part of it’s opening menu. The much lauded “retro” dish has since become a classic and remains on [...]

2021-10-07T09:44:08+08:00

* Carpet Bag Steak

It’s difficult to track down the origin of this brilliant idea, some say American, some say Australian. A popular “luxury” dish from the 1950’s which remained a high end dish until well into the 1990’s. Born in an era when oysters were plentiful and dirt cheap, if you can imagine that, food history says [...]

2021-10-07T09:47:12+08:00

* Twice cooked Beef Cheeks

Twice Cooked Braised BBQ Beef Cheeks. Beef cheeks behave quite similar to Beef ribs, a hard-working muscle, chewing almost non-stop from birth! With a slow cook and a bit of BBQ magic, they are a stunning meal! Rub 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1/2 tsp cayenne pepper [...]

2021-10-07T09:47:06+08:00

* Vegemite Brisket

Vegemite Brisket We all grew up on Vegemite, it is nation building stuff, it’s one of the first things our parents put in our mouths, probably just to see the reaction, but Aussie baby albums are full of photos of little smiling faces with black goo smeared all over the, the walls [...]

2021-10-07T09:50:16+08:00

* Chilli Beef Ribs

I love my chilli, and I love my Beef Ribs, so no surprise then that I like to bring some serious heat and some Asian fusion to my Beef Ribs. This idea came from a dry northern Indian meat curry that was a favourite with hunting parties for its flavour and its ability to [...]

2021-10-07T09:49:15+08:00

* Short Rib Pho

Pho (Pronounced: Fah) is taking the internet photo world by storm at the moment! This humble Vietnamese dish packs massive punch, deep meaty flavoured broth and soft noodles laced with aromatic herbs and spices, topped with veggies and meat, it is Vietnamese comfort food at its best. Originally from the North of Vietnam, recipes [...]

2021-10-07T09:53:21+08:00

* Bung Fritz Homemade Sausage

Bung Fritz Say What?   Well this meaty sausage treat is of South Australian origin. “Bung” is Butcher speak for the casing, made from a Sheep’s appendix, and Fritz, well a nickname for the German Immigrant who first started making it in Adelaide in the 1880s and was known as "Fritz's sausage" up until [...]

2021-10-03T12:19:38+08:00

* Big Green Egg Dwelling Technique

Prime Rib the Big Green Egg Kamado Dwelling Method Dwelling is an advanced Big Green Egg (Kamado) cooking technique, not difficult, it just requires a little thinking, and planning.  It is a great technique to have in your repertoire! In this technique you allow an extremely hot fuel load to develop, then close [...]

2021-10-07T09:54:36+08:00

* Reverse Sear Steak

Reverse Sear Steak This is another time when separating the Cooking phase from the Colouring phase will give you control and an outstanding result. In this method we “pre-heat” the steak in an oven, BBQ or Sous Vide to roughly 7°C (12°F) lower than the final cooked temperature [...]

2021-10-07T09:58:11+08:00

* 7 Hour Rack of Rib Eye

7 Hour “Low and Slow” Rack of Rib Eye Steak Route 66 This lesson uses a rib eye rack of beef to illustrate the importance of internal temperature or "Doneness" and how it can be used to guarantee results. In this recipe the meat is not permitted to rise above [...]

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