Simple Chicken Taco
These Chicken Taco's are so easy to make! Twenty minutes and some simple ingredients will see a great fun family meal appear on the table! Work out how many you need and add at least one extra per person...Everyone will go for the extra one! A satisfying Family meal! [...]
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 the [...]
Coleslaw
Coleslaw I love coleslaw, and it’s so easy to make. This one is a KFC Clone, and it’s a great place to start your coleslaw journey. Once you are familiar with this idea you can experiment with other flavours. These quantities are good for 4 serves Ingredients: White Sugar Cider Vinegar Whole [...]
Hainanese Chicken
(Famous Chicken Rice) This is a dish we touch on in BBQ School, those of you who have been to BBQ School will know what I mean. This is an easy Stovetop Cook and a great Healthy meal, deeply satisfying and comforting. Ingredients 1 x Small Chicken (2-3 adults) Cut into nine [...]
Crispy Crackle Pork Belly
Is there anything better than a crispy crackle covered pork belly? I love The crunchy crackle and the tender belly, my favourite roast ever! This method is easy even though there are a few steps and the result is perfect every-time! It takes some time, so start the day before! [...]
Terrine
Terrine is easy to make and lasts a while in your fridge. It needs to be made at least a day in advance, which keeps the preparation simple on the day you serve it. You can use a specialised terrine pan, or do what I do and just make it in a loaf pan. [...]
San Choi Bau
Tasty, Quick and a family favourite. San Choi Bao is easy to make and a great fun meal that everyone will enjoy! Ingredients Pork, Chicken or Lamb Mince Spring Onion Capsicum Carrot Chilli (optional) Can of Water Chestnuts Beansprouts (optional) Hoisin Sauce ½ cup Soy Sauce, 2 Tablespoons Lettuce Break the [...]
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 [...]
Persian Jewelled Rice with Chermoula Chicken
Persian Jewelled Rice is an Iranian celebratory dish once reserved for special occasions like weddings, it is a colourful and intriguingly tasty dish and a fabulous addition to your BBQ and outdoor cooking repertoire! The addition of Roast Chicken, in this case Chermoula marinated Chicken, will see it become a comfort food favourite and [...]
Caramelised Onion and Anchovy Tart
The Rustic look of the tart is something I really like, there is something about this kind of honest old-school country cooking that feels right, and it sure tastes good! With modern restaurants beginning to explore traditional techniques like charcuterie, perhaps there is space for a classic like this tart to grace our menus [...]
Dark Chocolate Waffles
These are a favourite in my house! A Dark and Deeply Chocolate hit. These waffles are a quick and easy Chocolate treat for anytime! The Butter gives the waffles a lovely soft mouth feel and a nice crisp exterior Ingredients: 225g (1 ½ cups) all-purpose flour 100g (1 cup) unsweetened cocoa powder 2 [...]
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 [...]
Salt Cured Chilli Oil
Salt cured Chilli Oil. First chop your chillies into thin rounds, don’t worry about removing the seeds or membranes, the heat is what we want to keep! The chillies will “deep fry” in the last step so I’m sitting them in a strainer with some salt to drain off the excess moisture. Somewhere between [...]
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 and furniture, dog, anything [...]
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 [...]
Pea Roti Bread
Grilled Pea Bread This Grilled Pea Bread is a version of a northern Chinese flat bread, so I’m mixing cultures again! The Hot and Cold water technique gives a flaky quality that is delightful. 300G (2 cups) plain flour 2 tsp baking powder 2 tsp ghee Pea paste: 75g (2/3 cup) frozen peas [...]
Lamb Curry (Jungli Maas)
Jungli Maas seems to honour the Chilli in a way no other dish does, it is a simple 3 ingredient dish and tastes awesome despite it's simplicity. Legend has it the dish created by the Maharaja of Salwar (Rajasthan), or more likely a lowly cook in his employ. The Maharaja was a mad keen [...]
Snap Pea Coleslaw
A simple but refreshing Coleslaw. Goes particularly well with Grilled Lamb Chops or Smoked Lamb ribs. Snap Peas Cabbage Mint Whole Egg Mayonnaise Sugar (to taste) Ground White Pepper (to taste) Snap Pea Coleslaw is dead easy and is really refreshing, there is a trick to making it, and it’s about how you remove [...]
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 [...]
Asian Fusion Pulled Pork Slider
Asian Style Pulled Pork Sliders The Cucumber Salad gives this dish a real punch! I had a shoulder of Baby Pork wooing me from its vantage point in the back of the beer fridge for a week, so Sunday morning I got up nice and early and fired up my Kamado, I wound the [...]
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 [...]
Natural Cured Bacon
Green Cured Bacon Bacon and BBQ were made for each other! I’m not a fan of most manufactured bacon, most of the supermarket we can get here is tasteless and pumped with that much water it sticks to the [...]
Korean Fried Chicken (Dakgangjeong)
Over the years I’ve made countless attempts to duplicate the taste of KFC, some failures and some relative successes, but I always fall just a little short of the flavour etched into my mind, not a surprise really, not even my local KFC can duplicate their own [...]
Prime Rib Roast
Rib Eye has to be one of the better steak cuts, it has a good marble and soft well flavoured meat, cooking it on the bone yields a crusty but tender steak. You may have never considered cooking it whole, but this method gives a great result and is easier than cooking steaks, it’s [...]
Smoke Poached and Grilled Kangaroo
Kangaroo, like Venison is a rich, lean meat and if not treated with care will dry out quickly. This slow cooking technique cooks the Kangaroo twice to ensure it remains moist and tender. In the first step the Kangaroo is slowly “Poached” in a smokey BBQ environment over a number of hours to release [...]
Bread and Butter Pudding with Berries
Bread and Butter Pudding with Berries Born out of tough times, Bread and Butter pudding was a way to use up stale bread, it is comfort food for a lot of us, easy to cook and packed with memories of Grandma! Nowadays, we are a little more extravagant and this version will delight first [...]
Tom’s Roast Lamb
Actually this looks like it might even be Tom’s Grandmothers Roast Lamb! The Tom, I’m referring to is Tom Kerridge, top English chef with a Gastro Pub fetish, and this is my version of his “Slow-roasted shoulder of Lamb with Boulangere potatoes: from his Proper Pub Food cookbook, which I will review in the [...]
Pellet Cooked Chinese Roast Duck
Wood pellet fired BBQs are becoming popular as a replacement to gas and an easy "Set and Forget" way to cook the US BBQ styles. In Australia we are just beginning to develop an interest in US BBQ, but we have a long history of influences from our Asian neighbours. I decided to misappropriate [...]
Onion Jam
Onion Jam Recipe Type: Condiment Cuisine: Australian Author: Urban Griller Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 4 This a sweet tart condiment that works well with most BBQ'ed meats. Ingredients 2 red onions, sliced into rings 100g butter 80ml honey 100ml dry white wine 50ml balsamic vinegar [...]
Back Paddock BBQ Sauce
There are hundreds of BBQ Sauce recipes out there, this one is quick to make and has a nice sharp flavour. Back Paddock BBQ Sauce Recipe Type: Sauce Cuisine: BBQ Author: Urban Griller Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Ingredients 2 cups Cider Vinegar 1 cup Water 1 [...]