27.03.08
Posted in Competitions at 12:17 pm by admin
The response to our Steven Raichlen Book Competition was searing. Thank you to all those passionate, apron clad, tong wielding folk who took the time to tell us why they love to BBQ with Heat Beads® BBQ Briquettes.
This was our winning entry:
Couldn’t stand the heat…
So I exited the kitchen,
Fired up the Heat Beads,
And char-grilled the chicken,
I barbecued eggplant,
lamb and peppers.
Smokey, succulent!
Briquettes make food better. J Collins
We’ve known it’s true for some time that more people were getting out of the frying pan & into the fire. Your enthusiastic response proves that barbecuing over live coals is really a serious lifestyle choice for so many of you and Heat Beads® BBQ Briquettes are fuelling the fire beautifully.
If you are inspired get your own BBQ groove on - fire up the Heat Beads® BBQ Briquettes and check out our BBQ recipes for chicken, eggplant, lamb and pepper and a whole host of other taste bud tantalising goodness.
We have runner up prizes for P. Booker, D. Aitchison, L. Bree, and V. Hawkins. Thanks again and congratulations to you all - we’ll be posting many of our entries on the Sizzle blog and Heat Beads® website in the coming weeks.
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20.03.08
Posted in Uncategorized, BBQ recipes at 4:33 pm by admin
In case you blinked after Christmas, Easter’s already here. It’s another great time to gather with family and friends around a Heat Beads BBQ® Briquettes fuelled barbecue.
A great recipe idea for Good Friday, for the traditionalist in all of us, is Stavros’ (Stavros of Stavros Tavern in Albert Park) very special calamari recipe from the Steve Raichlen Degustation BBQ. This makes a fantastic entrée or a delicious main meal when served with a salad or roasted potato!
Char-Grilled Calamari Steaks With A Beetroot Skordalia
Marinate calamari steaks in a touch of good quality olive oil, lemon juice and with a hint of garlic and dill. Leave to sit for around half an hour.
Char-grill the steaks on a hot grill, fuelled by Heat Beads® BBQ Briquettes, until tender. Stavros recommends serving with a beetroot skordalia (a garlic and potato dip). However, if you are no master chef like the man himself, a beetroot dip from your local supermarket would be a welcome addition to the meal!
Wishing you all a very Happy Easter and we hope that you enjoy this dish as much as we did and while you’re here – why not leave a comment with details of your Heat Beads® escapades over the break.
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14.03.08
Posted in Uncategorized, General Discussion, Competitions at 2:40 pm by admin
Have you ever been deep in thought in the midst of smoke rising from your Heat Beads® BBQ Briquettes barbecue and fantasised about becoming a professional griller?
The US professional circuit kicks off in Kansas City this weekend (March 14-15) with the North Kansas City Missouri State BBQ Championship. The state championships work on a system of points allocation, for the winners of the 15 to 20 events that may take place across the season. First place in just 3 or 4 of these events could secure you the position of state champion!
John Ryan, recent ‘griller extraordinaire’ at the Heat Beads® Degustation BBQ for Steven Raichlen, is a serious backyard BBQ chef. He travels the world, and particularly the US, entering BBQ world championships. John is moving to the US later in the year and hopes to be able to explore more of the renowned professional US BBQ circuit.
Drawing on his years of experience cooking on Heat Beads® BBQ Briquettes he hopes to tackle both the backyard and professional circuits, of course the ultimate being the Kansas City – The American Royal BBQ Contest, held in the first weekend of October. This is the largest contest of its type in the world and John describes it as, ‘really good fun’, having participated in the event before.
This festival is held over two days, with most contestants wishing to pursue the title of Kansas City BBQ Legend. This delectable event also involves a sauce competition and entertainment for all those who flock to Kansas City.
The Southern states in the US thrive on a barbecue culture, the pinnacle of which is Kansas City, Missouri. It is famous across the world for its unique barbecue style that involves char-grilling and wood smoking (mainly hickory wood chips) to infuse flavour into the food. According to the Kansas City Tourism Website today there are over 100 barbecue establishments in the Kansas City area, each boasting its personal house specialty from ribs, to pork, ham, sausages and even fish.
So if you’re sitting at your computer, still fantasising about being a Kansas City BBQ Legend, your dream may come true! Happy Grilling!
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07.03.08
Posted in Uncategorized at 2:05 pm by admin
Actively involved in supporting the community, Australian Char was publicly recognised when it was awarded the Greater Dandenong Chamber of Commerce Corporate and Social Responsibility Award. Manufacturer of the famous Heat Beads® BBQ Briquettes, the company was also a finalist in the categories of Export, Employment, and Service Excellence.
A reputation for longevity, even temperature and endurance is synonymous with the Heat Beads® brand. These same qualities were reflected in the efforts of the Heat Beads® Hot Shoe Shufflers during the Oxfam Trailwalker event in March, 2007 when they trekked 100km in under 29 hours! Their stamina and dedication is evident in the timing alone.
Lee Gilmour, Managing Director of Australian Char, states that there is a culture of care embedded within the company’s core values. “ Our core values are an integral part of our business. They are fundamental to all we do, and our employees are committed to ensuring that all that happens on a day-to-day basis in the work environment is congruent with those values. They are reflected in the actions of our employees with regards to safety and consideration for others, and in the broader community through initiatives such as our support of the Oxfam Trailwalker and Triple R BBQ Day.”
Organising the team of four, enrolling the entire company in the vision of the Trailwalker event, raising $18,000 for the work of Oxfam, the company’s sponsorship of the Triple R BBQ Day over many years, and Managing Director, Lee Gilmour’s own personal endeavours to ‘Save the Turtles’ in the Northern Territory, were all good examples of the company’s commitment to social responsibility.
Congratulations to the Heat Beads® team on this fantastic achievement, which proves the company is a socially aware organisation that is moving forward to the future, with fine values in place!
The Corporate and Social Responsibility Award was sponsored by Sita Environmental Solutions for the 2007 year.
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