18.09.07
Posted in BBQ recipes, Fun Things, Did You Know?, General Discussion at 5:24 pm by admin
True BBQ connoisseurs love finding new and unusual foods to cook on the BBQ.
In a previous post, we introduced you to the watermelon steak.
Now we open your eyes to the wonders of char-grilled pizza. The high, even heat of the grill makes it an ideal pizza oven.
Friend and fan of Heat Beads® BBQ Briquettes, Urban Griller, has come up with the secret for making superb pizza on your BBQ.
NB Preheat your grill first – you want the hottest BBQ you can possibly get.
Once you’ve loaded up your pizza with sauce and toppings (ensure the toppings are cut finely), place it on a tray. We wouldn’t dream of telling you what toppings to use – we understand what an intensely personal preference that is! Arguments about the merits of pineapple, anchovies, chicken etc on a pizza have punctuated many a dinner table.
If you’re entertaining, you could consider making small individual pizzas, and allowing guests to select their own toppings. Once the grill is set up, cooking the pizzas is quick, so you can power through them in no time.
The secret:
Set up a tripod of three empty tomato cans (stripped of their labels), placing the tray on top.
When you shut the BBQ lid, the pizza tray stays right up in the hottest part of the BBQ, meaning the heat circulates around it, ensuring the pizza is crisp.
(To cook more than one pizza at once, you can set up more sets of cans and trays.)
The pizza should be grilled for about 2-4 minutes, or until the bottom has browned and the cheese is melted.
Superb!
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14.09.07
Posted in Fun Things, Did You Know? at 5:22 pm by admin
BBQ fans… ever wondered where you can find Heat Beads® BBQ Briquettes around the world?
Then check out this handy Google map! (You can drag it around, zoom in and out, or change to a gorgeous satellite view..!)
We’d love to add content from you to the map. If you have spotted or purchased Heat Beads® BBQ Briquettes in interesting or unusual places, or have photos showing how barbecuing is done in your country, email us and we’ll feature it: heatbeads_news@auschar.com.au
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11.09.07
Posted in BBQ recipes, Events at 11:48 am by admin
It’s September and football finals fever has hit!
In the AFL, we’ve got hot Pies, Hawks on fire and Cats sizzling like they’re on a hot tin roof! In the NRL, a Storm is coming… but the Sea Eagles, Cowboys and Eels are also burning up.
Has there ever been a better time to have family and friends over for a footy BBQ?
As the action heats up, here are two recipes for BBQ sauces that will have temperatures rising!
These come courtesy of Melbourne BBQ guru, Julian Wu.
‘A few weeks ago I was given a punnet of habanero chillies from a friend’s garden. As the habanero chilli is one of the most intensely spicy chilli peppers, it was going to be a battle to use them all up before they went mouldy.
I considered making a batch of chile con carne, but that would have only needed one or two habaneros before it got way too hot for most folk to eat - and I’d still have 18 chillies left over. So what I decided to do was make two different BBQ sauces.’
Here they are - one flamboyant and sensational, the other a new twist on an old favourite…
The Buddy Show sauce (or if you prefer, The Matt King Curly sauce)
(Fruity, ketchup-style)
Makes about 1 litre, enough to fill 3 x 330 ml bottles.
Ingredients
8 habanero chillies, seeded and chopped
1 small knob of ginger (thumb-sized), peeled and chopped
1 small onion, chopped
6-8 cloves garlic (okay, so I used 9)
6 tablespoons olive oil
2 bananas sliced
1 cup sliced peaches
1 cup orange juice, preferably freshly squeezed
4 tablespoons prepared mustard
1/2 cup white vinegar
1 handful chopped coriander (about 1/3 of a normal-sized bunch. Should be about 1/4 cup once it has been chopped up)
4 tablespoons brown sugar, honey or maple syrup
2 tablespoons lime juice (I would have said juice of 2 limes, but they don’t seem to be too juicy this year)
1 tablespoon salt
1 teaspoon white pepper
Method
Puree chillies, ginger, onion and garlic in a food processor until a rough paste, then put in a non-reactive saucepan with olive oil and heat gently until mixture starts to sizzle. Then, reduce heat to low and heat until onion and chilli mixture starts to become transparent (about 5 minutes). Do not heat too high, or mixture will begin to brown.
Add remaining ingredients and cook for a further 10-15 minutes at a gentle simmer. Taste for seasoning and add more salt or sugar as required depending on your preference. It should be fruity, but not too sweet. Think ketchup sweetness.
Place back into the blender and process until it reaches a pourable consistency. Some small chunks are OK, but they should be small enough that they won’t clog up a bottle neck.
Place into sterilised bottles or jars. (I just boil them in a pot of water for 10 minutes.) Store in the refrigerator. Flavour should improve with a little bit of ageing. Should keep for 2-3 months, but it has never lasted that long!
Feel free to experiment… you just need 2 tightly-packed cups of fruit. I think that kiwi fruit and mango would be just fine too.
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The Ablett Jnr sauce
(More traditional tomato-based BBQ sauce, Kansas City-style)
Ingredients
5-8 habanero chillies (depending on your tolerance for heat)
1 cup red wine vinegar
3 cups tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons instant coffee
2 tablespoons choc malt Milo
4 tablespoons sugar
2 teaspoons liquid smoke (optional)
Method
Trim stems off chillies and slice in half.
Place in vinegar and simmer in a non-reactive saucepan for about 10 minutes over low heat.
Then, add remaining ingredients, stirring until the Milo and sugar are dissolved, and heat mixture for about 15 minutes.
If you want the sauce to be milder, you can strain the chillies out… but it will still be a bit spicy. Alternatively, for a really hot sauce, put it in a blender to puree the chillies into the sauce.
Once again, put the sauce into a sterilised bottle or jar and it should keep for a couple of months.
Happy barbecuing!
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