30.06.07
Posted in BBQ recipes at 10:28 am by Heat Beads® briquettes
Recipe courtesy of Tony Layh
Hello barbie kings and queens, hopefully something here a bit out of the norm. The beauty of this is that you can cook your dinner and bread at the same time, and lessen your carbon output!!! This can be organic or normal all the way through, your choice.
Gotta start this with about 1 cup of sourdough starter (bunch of grapes in for about one week, flour and water then add more flour and water every day for about a month).
Mix the starter with 600g of bread flour, pinch of salt and about 1 cup of cold water. I use dough hooks on a mixer for this first bit, and make sure it is not too wet because it can become like super glue.
When it is combined drop it on the slab and knead for about 10 minutes.
Put into a bowl, cover with cling wrap and leave in a warm spot for about 12 hours.
Punch down the dough and form into whatever shape grabs you, put into a baking tray lined with good baking paper and let it rise again for 4-6 hours.
Fire up the Weber (with Heat Beads® briquettes of course) one hour before and let it get to about 200.
Chuck the tray into the middle of the barbie with the briquettes on the side.
After 30 minutes take the bread off the paper and tray and put back on the grill for 10-15 minutes. Leave it to cool before chopping into it.
Rate this recipe:
[ratings]
Permalink
Posted in BBQ recipes at 9:28 am by Heat Beads® briquettes
Recipe: Angela Clark
Note - you could even try this with duck instead.
Ingredients:
· 1 tsp mustard
· 1 tsp granulated onion
· 1 tsp paprika
· 1 tsp salt
· 1/2 tsp garlic
· 1/2 tsp ground coriander
· 1/2 tsp ground cumin
· 1/2 tsp freshly ground black pepper
· 1 whole free range or organic chicken
· 2 tsp olive oil
· 1 can large beer – the Germans make the big cans, like DAB
· Cherry wood chips (optional)
Method:
In a small bowl combine the rub ingredients.
Lightly spray or brush all over with the oil, and season inside and out with the rub.
Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Roast for 1¼ to 1½ hours.
Carefully remove the chicken and the can from the BBQ, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces.
Eat!
To make it even better, try soaking some cherry wood chips in the remaining beer for a few hours beforehand and place them in the Weber with the roasting chook for an extra smoky flavour.
Rate this recipe:
[ratings]
Eggplant with Paprika Oil & Feta
Ingredients:
· 2 or 3 eggplants sliced about 1cm thick
· 1/2 a cup of extra virgin olive oil
· 1 tsp of sweet paprika
· Greek feta
Method:
Mix the olive oil and the paprika together and generously brush over the eggplant slices. Grill eggplant on both sides until soft and well-cooked. Place a dollop of feta on each slice and fold in half like a sandwich to serve. The feta melts.
Rate this recipe:
[ratings]
Permalink
28.06.07
Posted in BBQ recipes at 9:43 am by admin
The secret to this dish is very slow cooking and infusing the hickory smoke at the beginning of the cooking period. As this meat is cooked very slowly, it will fall apart when trying to carve it. This allows your guests to heap it on to the crusty rolls and spread copious quantities of their favourite sauce on it. You will need to ensure you have sufficient quantities of a few different sauces available for them to try.
Ingredients
1 1/2 to 2 kg piece of beef brisket;
2 cups of water
2 cups of apple juice
3 handfuls of hickory chunks (soaked in water for 2 hours
Baste and Sauce
2 cloves garlic; minced
1 cup tomato sauce
1 medium green chilli (seeded and minced) or 2 teaspoons chilli powder
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
250 g butter
1 teaspoon paprika
4 stalks celery; finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium onion; finely chopped
Method:
Prepare your Kettle BBQ using a low fire (about 10 – 12 Heat Beads® per side). Fill drip pan with water and apple juice, sprinkle 2 to 3 handfuls of hickory chips that have been soaked in water, over the coals. Place the brisket, fat side up, on oiled rack over the drip pan and cook. While the meat is cooking, in a saucepan combine all the other ingredients, blending well, and simmer for 10 minutes. After 1-hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly. Replenish the fire as needed (around 4-6 per hour), but don’t pile the Heat Beads® up. This allows the brisket to cook slowly. Cook for 4 to 5 hours until the meat almost falls apart. Remove the BBQ cover and brush the meat with the sauce. Place the meat on a platter and try to slice. It will crumble and fall apart. Serve with buttered crusty rolls. Serve remaining sauce and other favourite sauces as an accompaniment.
Rate this recipe:
[ratings]
Permalink
15.06.07
Posted in General Discussion at 8:15 pm by admin
Top Sizzler, the owner of Heat Beads®, here. I’m often asked what was it about Heat Beads® BBQ Briquettes that made me want to own them - well the answer is simple. I just loved the product so much that I went out and bought the company! Given this I thought I’d use our first blog post to record a little bit of my history with the Heat Beads® company. The behind the scenes story is that Australian Char was selling char to Willow Ware, the previous owner of the Heat Beads® brand, and I was already a fan of the product. Australian Char was exporting char and on an overseas trip I took a bag of Heat Beads® BBQ Briquettes to one of our European distributors who shared my view that Heat Beads® BBQ Briquettes were a great product! So in 1988, Australian Char purchased the number one BBQ briquette brand in Australia and set about growing the export market for the Heat Beads® brand. Today some 19 years later, the Heat Beads® brand is thriving overseas in Europe, particularly in Greece, Cyprus and Scandinavia and most particularly in Denmark.
This was already the case before Princess Mary’s arrival, although can’t you just picture Princess Mary grilling up a storm outside the Amalienborg
Palace!
BBQ enthusiasts all around the world can now enjoy the unbeatable flavor that cooking with Heat Beads® BBQ Briquettes delivers. Our success and contribution to Victorian exports was even recognised at the 2006 Governor of Victoria Export Awards, where we were named winner of the Minerals and Energy category.The strangest thing I have ever seen cooked on a BBQ was in Cyprus. On an overseas trip, I watched in amazement as our distributor baked an egg in its shell by slowly rotating it on a spit over our product. It just goes to show you can cook anything on a BBQ! Sadly, I don’t believe that enough Aussies know how to cook a real BBQ. Cooking on a solid metal plate, with food swimming in fat is not barbecuing. A BBQ is a ritual – the process of lighting the briquettes, marinating or basting sauce over the meat, the char grill flavor using real flames – now that’s a BBQ! Would love to hear about your favourite BBQ experience so drop me a line and let me know. Anyway, thanks for reading and here’s to many more great BBQ days.
Until next time,
‘Top Sizzler’
Permalink
14.06.07
Posted in Photos, Did You Know?, General Discussion at 4:32 pm by admin
On a chilly overcast day just after Easter, a few of the Heat Beads® team and our videographer friends Rob and Paul, got together to show everyone for posterity, just how easy it is to set up a BBQ for cooking with Heat Beads® BBQ Briquettes. Armed with Australia’s favourite BBQ briquettes, 3 BBQs (one a Weber® kettle, the others much larger units for grilling, roasting and rotisserie) and keeping an eye on the impending rain we set out to produce 4 quick videos that would enable our worldwide audience, via the authority on all things BBQ the Heat Beads® website, www.heatbeads.com to have the perfect BBQ experience.
4 different scenarios were produced. The first showed how to set up in a kettle BBQ for direct and indirect cooking, using the baskets to create a concentrated or distributed heat source. Next was using a Quickstart Chimney to get our Heat Beads® BBQ Briquettes ready to use much quicker. Then we showed the ‘pyramid method’ of setting up a BBQ for direct cooking, using firelighters as part of the process and lastly we demonstrated how simple it is to get things going using Heat Beads® Easy Lite® BBQ Briquettes, where all you really need is 1 match.
Best parts of the day included the professionalism shown by those behind the camera, the lack of tantrums and star treatment needed by our obliging BBQ star Cal, the cakes, fruit platter and hot coffee by our location host Ronnie, the BBQ prepared at the end of the shoot by in-house BBQ expert, John Higgs (soon to be ‘heard’ on Sizzle) and the attention to detail and easy going direction from Vanessa.
The 4 short videos can be seen now at: http://www.heatbeads.com.au/bbqideas.asp We hope they’ll help make your BBQ, that much easier and enjoyable.
All the best,
Sizzle!
Permalink
