27.11.07
Posted in Fun Things, General Discussion at 4:48 pm by Heat Beads® briquettes
Well, your verdict is in!
We put the call out to our Heat Beads® BBQ e-Newsletter subscribers, asking for all-time favourite BBQ tunes.
So, here are the top five BBQ songs as nominated by your BBQ-loving peers.
#5: U2, Fire
#4: The Rolling Stones, Start Me Up
#3: Billy Joel, We Didn’t Start The Fire
#2: Johnny Cash, Ring Of Fire
And the best-ever song to enjoy at a BBQ is…
#1: The Doors, Light My Fire
Don’t leave them off your playlist the next time you host a BBQ!
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20.11.07
Posted in Competitions at 9:23 am by admin
Heat Beads® briquettes brings you two sizzling summer BBQ competitions - enter now!
Competition #1 - Best Char-grill Recipe: Win a Weber Kettle BBQ and one year’s supply (24 x 4kg bags) of Heat Beads® briquettes
Entries close: Wednesday 28th November, 2007
As part of the 6th annual Triple R Melbourne BBQ Day, sponsored by Heat Beads® briquettes, we’re searching for Australia’s Best Char-grill Recipe.
Do you have the secret? Enter your recipe here.
The top three entries will be cooked for all to enjoy at BBQ Day by chef extraordinaire Craig Penglase from the Prince Hospitality Group (Circa and The Stokehouse), and the Heat Beads® team of char-grilling experts.
The winner will be decided by a judging panel of celebrity chefs, along with votes from Triple R listeners.
Bask in the glory
As well as scoring a brand new Weber, plus enough Heat Beads® briquettes to keep it fired up for the coming year, as the winner you’ll be hailed a BBQ expert during Triple R’s live broadcast from BBQ Day (Cam Smith’s ‘Eat It’ program).
Now that story will be a sure-fire BBQ stopper!
Submit your recipe now.*
*Triple R and the Heat Beads® Company will retain unlimited use of all recipes entered in the competition and these may be included in the Recipes section of the Heat Beads® website, blog, or for various marketing activities (entrants will be acknowledged).
Competition #2 - Win a Summer BBQ Entertainment Pack
Entries close: Friday 14th December, 2007
We have ten prize packs to give away containing everything the BBQ connoisseur needs, just in time for summer.
Each includes the following BBQ essentials:
Heat Beads® BBQ Quickstart Chimney (get your BBQ started faster!)
Heat Beads® BBQ accessories – Tongs, fork, spatula, grill brush and drip trays
Heat Beads® BBQ Briquettes
Heat Beads® Firelighters
Heat Beads® Citronella products
Enter your details here for your chance to win.
Good luck!
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15.11.07
Posted in Competitions at 5:15 pm by admin
Congratulations to the lucky winners of the Heat Beads® company’s latest giveaway (in our October e-Newsletter) - a ‘Summer Entertainment Pack’ from our friends at Warner Music and Village Roadshow Pictures.
The following people will be BBQ-ing to the beat of James Blunt’s new CD ‘All The Lost Souls’, and reclining afterwards to enjoy the super-cool ‘Ocean’s 13′ on DVD.
Ann P. of WA
Monica S. of VIC
Gayle L. of WA
The Boluk family of VIC
Christine S. of NSW
Jenny B. of VIC
Linda P. of NSW
Damien M. of VIC
Merryl D. of WA
Sharon R. of SA
Thank you to everyone who entered - we so enjoyed hearing about your top songs to listen to at a BBQ, that we’ll be posting a selection of our favourites here on Sizzle very soon.
And if you haven’t yet, sign up here for our e-Newsletter to be in the know about future competitions.
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14.11.07
Posted in BBQ recipes at 9:20 am by admin
Rounding off our recent focus on camp oven cooking, here’s a third recipe from camp oven cook extraordinaire, Derek Bullock.
If you need a refresher on Derek’s method for cooking with a camp oven using Heat Beads® briquettes, check his previous Sizzle post first.
This recipe is ‘Black Forest cream cheese pound cake’.
Says Derek:
“It isn’t that difficult to make, has few ingredients and once again shows how simple it is to use Heat Beads® briquettes with your camp oven.
It is best served with a dollop of cream.”
Ingredients:
3 eggs
250 gms cream cheese
1/2 cup milk
370 gms moist chocolate cake mix
1 teaspoon almond essence (optional)
425 gm can of pitted cherries, drained
Method:
Preheat your camp oven to 180 degrees.
Beat the eggs, softened cream cheese and milk until smooth and creamy, then add the cake mix and almond essence and beat into a smooth batter.
Grease a cake tin (preferably a spring form pan), and pour in half the batter.
Spread the cherries on top then pour over the rest of the batter.
Place in the preheated camp oven and bake for around 50 minutes.
Here are Derek’s photographic instructions:
Heat Beads® briquettes burning down ready to use
Bedourie camp oven preheating with a quantity of Heat Beads® briquettes on top
Cake mixture goes into the camp oven
Baking the cake with 14 Heat Beads® briquettes on top, nine underneath
Lifting the lid to check the progress
This cake rises well
How’s that for camp oven tucker?!
Rate this recipe:
[ratings]
Be sure to visit Derek’s website for all your camping and camp oven cooking needs, or to inquire about his camp oven cooking demonstrations.
We’ll continue to share more of Derek’s unique recipes as they come to hand.
And if you have your own camp oven cooking tips, be sure to leave them in the comments section below.
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07.11.07
Posted in BBQ recipes at 10:58 am by admin
They call it the race that stops a nation… so we thought, what better time to fire up the BBQ?! A glorious spring day in Melbourne provided an excellent opportunity to try new things on the grill.
We found a recipe in the November issue of Super Food Ideas. It’s a simple and quick pork cutlet recipe that kept the guests happy and didn’t keep us from the racing action for long - no need to be slaving over the grill. It’s also low-fat, so there was room to indulge in dessert! The Spanish paprika combined with the direct cooking method gives the pork an intense flavour.
Like the sound of it? Next time you are at the supermarket here’s a list of things to pick up (along with the latest copy of Super Food Ideas of course).
Lemon juice (about 1/4 cup)
Fresh coriander (1 tbsp)
Garlic cloves (2)
Smoked Spanish paprika (2 tsp)
4 (160g each) pork cutlets, trimmed
4 large desiree potatoes
Olive oil cooking spray
Mixed salad
(Serves four)
Method:
Coat pork with the mixture of lemon juice, coriander, crushed garlic and paprika. Cover and place in refrigerator for around 10 minutes.
In the meantime, peel and slice potatoes thinly, spray with oil and char-grill for 3-4 minutes (turning as you go).
Place potatoes to the side (cover with foil), then cook pork for 4-5 minutes each side.
Serve with potatoes and mixed salad, and enjoy!
(Super Food Ideas, November 2007, page 76)
Rate this recipe:
[ratings]
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