BBQAroma (@bbqaroma)

The old rotisserie ring cooked beautifully. Storing and cleaning the thing was another story. The new Big Green Egg rotisserie is a much smarter design. It sits directly on the base, lets you roast with the lid up or down, and the whole kit packs neatly into a solid storage case. That's my kind of…

Christmas ham doesn't always need a carving knife. Getting some practice in before Christmas with smoked pulled ham and a sweet glaze. This is what I love about the Big Green Egg. It makes low and slow cooking so much easier. Steady charcoal heat, smoke and time to concentrate on getting that ham…

Call the Big Green Egg just a charcoal grill. My camera roll disagrees. And this is only a fraction of the cook ups. #1300eatbbq #biggreenegg #charcoalbbq #SydneyLocal

Hood down is where the BBQ flavour boost kicks in. Back on the compact Valkry, this time roasting lamb shoulder pieces over charcoal. That is the beauty of this little BBQ. Hood down, heat building, a little more smoke hanging around, and the flavour gets more intense in a way an open grill just…

Flat iron steak loves a hot little charcoal grill. The Valkry Rover was back on again, this time searing flat iron steak right where I wanted it. The charcoal we use burns extremely hot and long, and in the Rover those smaller pieces are perfect for getting that higher heat without overloading the…

This little Rover is more flexible than it looks. Pork shoulder chops in a sweet Chardonnay vinegar based marinade, then onto the compact tabletop Rover charcoal BBQ with the special grates set up like a hotplate. That gave the chops a proper sizzle and caramelised surface, while the hood helped…

Dammm... I've been eating some BBQ'D feasts! #bbqfoodie #bbqtiktok #bbqlife #1300eatbbq

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Lamb chops like a hot little grill and a marinade that can caramelise. Small pieces of Australian hardwood mallee charcoal in the Valkry Rover, lamb chops soaked in a new marinade from our supplier, Chardonnay vinegar, sugar and mint doing the flavour work. Get the grill hot, give the chops that…

I took the hood off the Rover and turned it into the octopus side. A couple of medium octopus, frozen first to help tenderise, then marinated with garlic, lemon juice and parsley before hitting the Valkry Rover. The smaller mallee charcoal pieces were running underneath both sides. The hood side…

Juicy Rump cap like this does not ask. It calls you over. Steady charcoal heat, lid down, fat rendering, and that rump cap picking up the kind of BBQ flavour that makes patience difficult. This is what the Big Green Egg does so well. Suddenly dinner starts calling you over. #1300eatbbq…

Smoked beef is ready when it is ready, not when you get impatient. Hickory smoked beef chuck and rib in the Big Green Egg XL, with an American competition style beef rub and plenty of time for the smoke and heat to do their job. It sounds ambitious, but this is one of those rewarding cooks where…

Some BBQs make you slow down in the best way. Wood burning down to embers, roast hanging over the heat, and the Tagwood Santa Maria letting you tend, adjust and move with the fire instead of fighting it. The fat drips onto the embers, the smoke works its way back up, and somehow it just tastes…

Good charcoal does not need to die after one cook. These coconut shell briquettes are running hot in the compact charcoal BBQ, perfect for smaller hibachi style table grills and spot on for swordfish cutlets over charcoal. Once the fish is done, the hood helps snuff the charcoal out so the…

There is always one person who files a complaint with chicken. So the Big Green Egg XL is loaded with wings, plus a few meatballs for whoever wants to be difficult about protein. Plenty of smoke, plenty of room, and no excuses at dinner. #1300eatbbq #biggreenegg #bbqwings

Same BBQ, same pork, two very different flame stories. The Valkry Rover opens out so the lid becomes extra grill space from the one compact BBQ. Then the real lesson shows up over the coals, the standard round bar grill lets those rendering pork fats fire up harder, while the specialty grates on…

A compact grill can still put a serious crust on tuna. Tuna steaks over coconut charcoal on the compact Valkry grill, using the adjustable stainless steel grill shelf to get the heat where it needs to be. Beautiful sear, great crust on the surface, and that next level charcoal BBQ taste without…

Good crackling is built, not blasted. Porchetta on the Tagwood BBQ, turning slowly on the rotisserie with charcoal underneath and no prongs needed. Blast the heat at the end and the skin can cook unevenly. One section starts crackling, another stays soft, and the hot spot can push too far before…

More flavour starts when the lid goes down. On the compact Valkry Rover, the hood does more than trap heat. It helps roast as well as grill, and with the drippings hitting the wood charcoal below, you hold a little more of that smoky BBQ flavour around the food. That is the beauty of this little…

Catching fish is easier when the spatula is bigger than the fish. Three fish cutlets grilled on the Big Green Egg, then scooped up with a wide fish spatula that actually supports the whole piece. Better than going in with tongs and turning dinner into fish confetti. #1300eatbbq #biggreenegg…

Sausages are only boring when you buy boring sausages. Treat night with a mixed batch of gourmet sausages from the local butcher, all those different flavour combos they come up with, cooked on the Big Green Egg. This time I burned mesquite wood chunks down from flame to embers, and it changed the…

Low and slow charcoal roasting sounds difficult until you use the Big Green Egg. Lamb shanks cooked indirect in the Large Big Green Egg all afternoon, with the charcoal burning at a low roasting temperature and the ceramic holding steady radiant heat around the lamb shanks. Then they went into an…

Cheap food gets a lot more interesting when wood fire gets involved. Affordable chicken, a heavy hit of chicken rub, and the Big Green Egg XL running over wood burned down to embers. That is the bonus. You are not just saving money on the meal, you are adding that wood fired flavour that makes it…

This is what anticipation sounds like over charcoal. Chicken wings roasting on the Big Green Egg XL, with figs and pineapple sitting off to the side while the fat drips and sizzles on the charcoal below. Sometimes that overhead view says it all. A bit of smoke, a bit of sizzle, and that slow build…

Girello is roast beef territory, until you slice it thin and send it over charcoal. Eye of round sliced thin against the grain, pounded down to break the fibres a bit more, then brushed with a minced onion, garlic and parsley paste. Grilled hot in the Big Green Egg, it turns into a lean, low fat…

This is what smoked low and slow lamb turns into on the Big Green Egg. Lamb forequarter gives you shank, rib, neck and shoulder meat, and when it is falling off the bone, pulled apart and mixed together, it becomes a proper show stopper. The Egg holds that low steady heat beautifully, apple wood…

A decent T-bone for Father’s Day is already a good gift. Putting it straight on the charcoal makes it memorable. This is caveman style, dirty cooking, inspired by the Italian Bistecca Fiorentina idea of hard heat outside and a very rare centre. Hit both sides straight on the charcoal, then stand…

The most underrated pork cut at the supermarket might be hiding under “slow cook roast”. Pork neck, or Scotch roast as most Aussies know it, is perfect for practising low and slow pulled pork, but cut it into steaks and you have a low cost BBQ feast as well. I made a paste with minced garlic, BBQ…

Konro, hibachi, shichirin, same small charcoal idea, but the Valkry Rover gives you more grill options and better fire control. Lighting it is simple with natural hardwood lump charcoal and wood and wax fire starters. Stack the charcoal around the flame, leave it room to breathe, and let it…

Some BBQ cooks are really just an excuse to stand near the fire. Chunks of meat on a long skewer over the Big Green Egg, with little bits of fruitwood added for that mesmerising flame and lighter aromatic smoke. That is the reason I like intact fruitwood timber for this style of cook. It is not as…