Archive for the ‘BBQ How to's : Grill, Roast, Bake, Smoke, etc’ Category

Simple BBQ T-Bone with Herb Butter

Monday, September 20th, 2010
Charred T-Bone on BBQ Grill
Charred T-Bone on BBQ Grill

Ingredients Needed:

1 tablespoon freshly ground black pepper

2 tablespoons olive oil

6 T-Bone Steaks with excess fat trimmed off

125 grams of butter

1/4 cup of fresh herbs of parsely, basil & thyme chopped finely

1. Herb Butter - To make the herb butter, place butter and all herbs into a bowl and mix together to combine. Place the mixed butter onto a piece of  cling wrap and refrigerate for about 1 hour or until firm.

2. Light Gas or Charcoal BBQ to a high heat. Place the black pepper and oil in a bowl and mix to combine. Brush the steaks lightly with this oil mixture. Now Place on BBQ Grill directly under heat. BBQ for 3-5 minuted each side without turning or until cooked to your preference.

3. Cut the butter into 2cm thick slices and place ontop of each steak with 1-2 slices per steak. Serve immediately with classic Potato Salad.

Joe’s Knows ! … No-One knows Barbies Better.

Wednesday, March 3rd, 2010

This is one for the hardcore Aussie BBQ fans. This is how we barbecue Down Under: by Joe from Joe’s BBQs, Silverwater Rd, Silverwater, Sydney.

 

We are going to use the superb Weber Ranch Charcoal BBQ. You can also use the 57cm Weber Kettle to the same effect. ( With a smaller cutt of meat though)

   

Firstly, the BBQ Set-up is most important. Place 40 x heat beads on either side of the BBQ. Joe has positioned a Heatbeads Chimney Quickstarter in the middle with 20 Heatbeads inside and 3 firelighters light underneath. Once the Heatbeads in the Chimney Quickstarter are well alight and glowing white, tip half the contents on the 2 piles of the non lit heat beads. Now expect to wait another 20 minutes for all the heat beads to be well alight and glowing white. A tip to remember: When lighting the BBQ, always leave the lid off, this assists with lighting the coals + Leave all air vent fully open. Once all the heat beads are well alight (completely ashed over) you then may place the lid on the BBQ.

  joes-bbq-253

 

 

Whilst the BBQ is getting started, Joe prepares the meat. This year we have a full cut of a small pork and medium lamb hindquarter. First thing we do is score up the pork and give it a good coating in sea salt, this assists with the crackling. Like with the pork, also score up the lamb and cover it with salt and pepper and then fill the score marks with rosemary & garlic. Now that the meat is prepared and the BBQ well lit, load the meat onto the BBQ.

 

First one I load up is the pork, as I am after a good crackling I going to leave it on the BBQ  for 45 minutes, and set the BBQ on high – to  do this  I close the lid & ensure the vent on top is fully open. This means maximum oxygen is getting in, and giving the heat beads a higher burn, thus a higher temperature. After the 45 minutes has passed I then load up the lamb. This time when I close the lid I close the vent on top to about half which means the meat is cooking at around 180 deg.

  

Have a Look at this !

Have a Look at this !

 

After a further 1 hour, which is enough time for the skins on both portions of meat to really crisp up, I then turn the BBQ down again. This time I closed the vent by 2/3rds bringing the temperature down to about 140deg and then leaving it for another 2 hours, and going on the above outcome, I believe I got it spot on.

 

Happy Barbequing,

Joe’s Barbeques – Sydney, Australia

Meat now Ready to go on the Fire
Meat now Ready to go on the Fire
Pork First, then place Lamb Hindquarter
Pork First, then place Lamb Hindquarter

BBQ Cooking Demos Now On

Friday, October 9th, 2009

Joe’s now have Weber BBQ Cooking Demos now on at both our Stores of Silverwater and Narrabeen every weekend.

We will also have a Weber Specialist BBQ Cooking Expert on hand. Don’t miss out. Your time will be well spent. Starting this weekend till after Xmas ‘09

Want to Cook that Perfect Steak ?
Want to Cook that Perfect Steak ?

 

Want to know which BBQ best suits your needs and wants ? Tied of that old lemon ? Want to invest in something worthwhile that the entire family will enjoy spending fun time together ? Why not TRY BEFORE YOU BUY ?

Visit us at either Silverwater or Narrabeen - every weekend from 10am to 4pm when we will hold cooking demos. We will demo on the Weber Q300 + Weber Genesis E310.

At both our Stores, we are Weber Specialist Dealers where you’ll find the entire Weber Gas & Charcoal BBQ Range on display, as well as specialist Weber Product with special value added features and benefits you won’t find elsewhere. Our friendly staff are ever willing to help without pressure.

Did you know ?  Joe’s Silverwater has over 120 BBQs on display, making us Australia’s Largest Display of BBQS.

Christmas in July on a Charcoal Weber Kettle

Wednesday, July 8th, 2009

How to do a great  pork roast on a charcoal kettle. This month’s theme of the Christmas Pork Roast on arguably the best roasting BBQ of them all, the Weber 57cm Kettle.

 First things first, let’s set up our Kettle BBQ.

Conventional barbecues can only grill or fry the food; Weber kettles are able to do this too, but they are also able to roast and bake. The picture shows a cross section of a Weber barbecue kettle which is ready to

roast or bake. You will notice that the coals providing the heat are placed out to the side. When roasting or baking, the food is placed on the upper grill between the two fires, directly above a foil drip pan.

This method of cooking is called indirect cooking. It will be used for the majority of foods you cook.

 weber_roast_small1 

 

Use the Right Fuel
It is recommended that you use briquettes specially designed for use with Weber barbecues. In Australia,
Heat Beads are the preferred brand of barbecue fuel and firelighters.

 How to prepare your Weber barbecue for indirect cooking:

 

1.    Open the top and bottom vents on the barbecue, and remove the lid.

2.    Position the bottom grill so that its steel rungs run across the barbecue rather than from front to back, this ensures that the hot baskets are not located under the handles when your fires are alight.

3.    Place 4 firelighters (2 on each side) in the cavities provided by your grill.

Place the Char-basket fuel holders on the grill and fill them with the required number of briquettes.

 Lighting the Indirect Fire:

1.    Light the firelighters, make sure that all of the firelighters are burning well (sometimes a strong wind can blow them out if they are not burning well).

2.    Once the firelighters are alight, move the baskets to the centre of the grill, over the flames.

The barbecue may now be left until the coals are ready to cook. It will take about 40 minutes for the fire to establish itself. During this time, make sure that the lid is left off the barbecue and all vents are open. This allows more oxygen to reach the coals, which helps establish the fire faster.

On no account should you place the lid on the barbecue or close the vents while the fire is getting ready for cooking. Your barbecue is not the same as an oven. Putting the lid on during the lighting period will quite often put the fire out due to lack of oxygen.

  

 How Much Barbecue Fuel You Need to Use
To obtain the correct temperatures in your Weber kettle you should use the following barbecue briquette quantities.

Briquette Quantities (Indirect)

57cm kettles

72 briquettes (36 each side)


We suggest that you count the briquettes when preparing your first few indirect cooking fires. After a while you will become familiar with the quantity required and you will be able to judge it visually.

go out and you can then use the left over fuel next time. Remember to shake excess ash off the fuel before re-lighting it.

Here’s a final tip: 

Once you’ve finished cooking, closing the vents will prevent oxygen entering the kettle. The fire will die down completely. You can re-use or dispose of the remaining coals.

  Now that the BBQ is ready, let’s get our Pork Roast ready.

 First we ensure the roast is completely defrosted, a good tip is to allow the roast to sit in the bottom of our fridge overnight uncovered allowing the roast to dry out a-bit.

 Next we towel the meat dry (paper towel), then using a shape knife make diagonal scores in the skin across or vertically down 5 to 10mm apart and about 3mm deep. We then rub good sea salt into the skin and scatter with rosemary.

 The roast is now ready to place into our Weber Kettle BBQ, all you need to do is place the roast in the middle of the grill above the foil drip pan, then we place the Kettle lid back onto the BBQ, ensuring that the vent is set in the middle and not over the briquettes.

 We now have the top and bottom vents open full, this is cooking on high, and we do this for 30 – 40 minutes so the skin can turn to “crackling”. After 40 minutes we close the top and bottom vents by a third, medium cooking, and we now cook for 50 – 60 minutes for each kilogram of meat.

 One of the great traditions that go with Pork at Christmas is Apple sauce, and the best way to do it is once the Pork roast is done and is resting, place a saucepan directly above the hot briquettes, add in 3 small cooking apples, peeled, cored and sliced, a tablespoon of water, ¼ tablespoon of allspice and 2 tablespoons of brown sugar. Now cover and cook gently until soft and pulpy. And now you have a great apple sauce to go with a great Christmas Pork Roast.

 

Important Tips to remember.

 1)    Don’t overcook pork when roasting, a simple check is with a skewer or fork, push into meat, and if the juice

     is clear, the pork is cooked.

2)    Let the roast sit for 20 minutes before you cut and serve, experts advise resting your meat allows the fibers

     to relax and helps the meat to hold in the juices.

3)    If crackling doesn’t work, when pop crackling into the microwave between two paper towels on high for 2 minutes.

  And finally as a special offer to our subscribers, we are going to give everyone a 10% discount off all Weber

Kettle products this month, all you have to do is bring in this months copy of our news letter or mention this blog.

 All the very best & I hope you give this a good go. Do a few dry runs to perfect your technique and how it relates to your bbq model/size/capability prior to having that all important bbq dinner or inviting friends over to show off your skills & most important share quality fun times together. If you need to, please feel free to call us at the Silverwater store in Sydney.

Cheers,

 

How to do a Roast on a hooded BBQ

Thursday, June 11th, 2009

  

It’s easy to cook a roast on your BBQ with a predictable outcome every time :

 

 

Step 1 – Pre-heat your BBQ to 250 degrees.

Tip: Place your roasting pan or holder in the bbq whilst pre-heating.

 

Step 2 – Prepare your roast.

 

For this example we will prepare a lamb roast, (ensure your roast is completely de-frosted and is at room temperature)

 

Step 3 – Once heat has been achieved, and your roast is prepared place you roast in the middle of your BBQ ( under the burners which are off) and close the hood.

 

You now must turn your middle burners off, and then adjust the outer 2 burners to the desired temperature ( low setting ). 

 Tip: Use a drip pan to collect all those delicious juices.

 

With Lamb we adjust the outer burners to achieve a temperature of 180 degrees.

 

 

Step 4 – We now cook our roast the same time as if we were cooking our roast inside.

 

For Lamb, we allow 45 minutes per kilo, and please remember rest our roast for 30 minutes once done.

 

Tip: Baste the roast in the cooking juices 2-3 times. Use the balance of the juices to prepare a gravy - just add a little cornflour, stir and heat gently. You can even use the Side Burner for this.

Tip: Try using a meat probe or BBQ Thermometer to check the degree of doneness.  

 

The good thing about BBQ Hoods, they turn your BBQ into an Oven, so what ever you can cook in an Oven, you now can cook in your BBQ.

Just remember when we cook with the lid down (indirect cooking) we have our inner burners off, and only use our outer 2 burners.

 

 

Best Regards

Joe

 

 

How to get more from the Side Burner

Thursday, May 7th, 2009

264101

We often get asked in store about the uses for the common BBQ Side Burner - sometimes referred to as ” Wok Burner”.  Quite a lot of people tend to say at first ” Oh ! I don’t need this ” ,  or  ” We have never used one - we’ll never need it !” or ” I have a fully functional Kitchen next door to the bbq - Why would I need a side burner on the bbq ? ” .

We’ll tackle the answer to this question in two parts :

A. Firstly the person that has never used this function before and doesn’t see the need. - You’ll be amazed how once you begin to start using the sideburner, it can become a useful tool to compliment BBQ Grilling and Roasting. The simple gravy to accompany sausages for dinner can be done easily on the bbq. Boil some potatoes, toss them on the barbie in the last few minutes. Some customers swear by ” Frying Fish outside on the side burner” - to stop the odours inside - Done any deep frying lately ? - Try it on the side burner.

Cooking outside on the BBQ - even simple dishes seem much more fun than inside. Even outside on the balcony - gives the whole situation more appeal. Go On have a try ! You’ll  get more time together without the kids wanting to rush off to watch their favourite TV show.

B. Secondly the person that recognizes the use of the Side Burner but doesn’t or cannot fully utilize its potential to be an integral part of your outdoor entertaining. 

Pls refer to the comment additions posted by Rod O’ Brien - Joe’s Specialist Tech & BBQ Chef -  provides some simple recipes to try on your side burner. Also perhaps to include -being adventurous with battered fish on your side burner with thickly sliced chips grilled on the bbq -  Mouthwatering !

Remember even though the manifold gas supply to most bbqs are shared with the side burner, you can still  fire it up on its own without using the bbq or use both together at the same time.

You soon discover many and varied ways to use your side burner - that will fit into your lifestyle and cooking needs. Most experienced BBQ’ers that do lots of roasting on hooded bbqs, use their side burner as an integral part of preparing the accompanying side dish to the main roast.

 

Many ‘Side Burner Convert Customers’ that do change over their bbqs for new ones, are adamant that a Side Burner is a must.

How to cook a roast on the BBQ

Friday, March 13th, 2009

Let’s give em a Roast :

Barbie Cooking Lessons

How to Cook Roast on a BBQ

Roasting is easy and great fun. The basic principles need to be understood and its plain sailing. The Roasting outcome is dependant of the type of barbeque & cut of meat being used. Our ancestors did this - they hunted meat, wrapped it in leaves on the fire and covered with rocks. Today we roast in an oven or barbeque. A bbq roast is more fun & the flavours achieved are unique and much better than those in an oven. Undeniably BBQ !

A better produced barbie will give you a predictable outcome. Some bbqs brands like Weber & Beefeater have been developed to roast, amongst their other primary functions, as compared to market generics. They have research and development dollars actively spent on their design which generally betters every two years.

Want to win friends and influence people ? Do a great roast on the barbie ! Nothing beats the great ambiance of a party around a barbie roast. Your guests will be most impressed and touched. Bottle of Red, Great Friends or Family & a great Roast.

(more…)

Basics of BBQ Roasting

Tuesday, March 10th, 2009

Let’s give em a Roast :

Roasting is great fun and easy. The basic principles need to be understood and its plain sailing. The Roasting outcome is dependant of the type of barbeque & cut of meat being used. Our ancestors did this – they hunted meat, wrapped it in leaves and covered with rocks. Today we roast in an oven or barbeque. A bbq roast is more fun & the flavours achieved are unique and much better than those in an oven. Undeniably BBQ !

(more…)

BBQ How To’s / Recipes

Friday, March 6th, 2009
Mouthwatering Roast
Mouthwatering Roast

 

Roasting is easy and great fun. The basic principles need to be understood and its plain sailing. The Roasting outcome is dependant of the type of barbeque & cut of meat being used. Our ancestors did this - they hunted meat, wrapped it in leaves on the fire and covered with rocks. Today we roast in an oven or barbeque. A bbq roast is more fun & the flavours achieved are unique and much better than those in an oven. Undeniably BBQ !

A better produced barbie will give you a predictable outcome. Some bbqs brands like Weber & Beefeater have been developed to roast, amongst their other primary functions, as compared to market generics. They have research and development dollars actively spent on their design which generally betters every two years.

Want to win friends and influence people ? Do a great roast on the barbie ! Nothing beats the great ambiance of a party around a barbie roast. Your guests will be most impressed and touched. Bottle of Red, Great Friends or Family & a great Roast.

Here are the easy steps to follow :

  • The basic technique - called ‘Indirect Cooking’ on either a Charcoal or Gas Hooded BBQ - doesn’t use the burners directly under the food. Instead, the food you’re wanting to roast is placed in the middle of the bbq. Turn off the burner under the food and leave the exterior burners on low. Close the hood to retain the heat via convection cooking. This way the underside of the food wont get burnt nor will the bbq flare-up. Rather the heat & flavours get trapped around the food cooking it evenly and slowly whilst retaining the moisture.
  • Getting started - you’ll need a hooded bbq, sufficient fuel - (for charcoal use heat-beads not easy-lites ), a roast holder, porcelain or cast-iron roasting dish, enamel drip pan or aluminum tray & meat thermometer. ( Enamel is easier to clean or can be put in the dishwasher )
  • Prepare the food - you’ll get better results if you let the food stand outside the fridge for a few minutes prior to starting. If you intend to marinade, do this well in advance, as this will give you a better flavour. Marinating meat is optional but will help tenderize the food and keep it moist whilst cooking.
  • Prepare the bbq - Always preheat the bbq by turning all burners on high &amp Levitra; close the hood - leave for about 5 minutes till temperature gauge is hot. Timing will depend on your bbq & its size and design. Avoid over heating during the pre-heat. Note - always light your barbie with the hood open.

Position the roast onto the barbie inside a roasting tray that will collect all the cooking juices. ( Leave the roasting tray in the bbq during preheating) You can use these juices as the basis for your gravy - Just add a little flour, stir and heat on your BBQ Side-burner. Again some units have a more even heat modulated Side-burners and will get this gravy done in only a few minutes.

  • Cooking - Make sure the heat is not directly under the food. On a gas bbq, turn off the burners below the food or on a charcoal bbq - ensure the coals are at either side. Maintain a low to medium setting inside the hood by turning all remaining burners to the low position. All vents in charcoal unit must be open. Use a temp gauge to check the internal temperature of the roast. You’ll know when its ready or some of our latest gizmos will do it for you.
  • Tip - Joe’s carry a great range of roasting dishes both permanent & disposable. We also carry a great range of meat thermometers including the latest 2008 digital ‘fail safe’ unit. Beer-can Chicken Roasters are also in stock.
  • Tip - See in store for the latest BBQ DVD showing the Steven Riachlen ( BBQ Uni USA ) roasting. Want to Roast low & slow ! Check out in-store.
  • Tip - We cook roasts in-store every weekend from the start of October throught to Xmas every year. Drop in for some handy hints from the experts. Joe’s knows !
  • Tip - We will also be launching our In-store cooking classes this summer.
  • Looking after the barbie - Once you are finished, use a wire brush to clean off the excess food bits from the grill. Never leave your bbq uncleaned. Always apply a coating of oil or cooking spray to the plates & grills to prevent corrosion.
  • Tip - See instore for Joe’s Easy Clean accessories to make this job a breeze.
  • Joe’s Grillscrubber & ‘Australia’s Finest’ BBQ Cleaner will give you a hassle free solution to maintaining your bbq. This is the ultimate cleaning solution.
  • ENJOY - Let the food rest for a few minutes prior to serving.

Tips for cooking fish

Friday, February 27th, 2009
  • Fish on the Grill
    Fish on the Grill

    Wipe fish with a clean damp cloth and pat dry the cavity and skin.

  • Using a sharp knife cut 3 or 4 diagonal 3-6mm deep slits on each side of the fish. Cut slightly deeper toward the front fin of the fish. The slits will help the fish to cook more evenly throughout.
  • Brush the inside of the fish with olive oil and season the inside and outside with salt and pepper.