08.05.08
Posted in Uncategorized, Events, Did You Know? at 10:34 am by admin
Coming up! Heat Beads® will be represented at Steven Raichlen’s BBQ University (June 1 to 4 and June 4 -7) in Colorado Springs, by Lee Gilmour, Managing Director of Australian Char, who will spend two days with the famous grill master, learning the secret art of char grilling, the American way.
What’s more, Steven was so smitten with Heat Beads® BBQ Briquettes that he will be cooking over Australia’s best solid BBQ fuel during the weekend, and demonstrating all its delectable abilities.
Lee has already promised to throw a BBQ soon after his return to wow us all with his newly found char-grilling prowess.
Since his visit to Australia in early February, Heat Beads® has made a great friend in Steven Raichlen. If you wish to find out more, click here
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24.04.08
Posted in Uncategorized, Events, Fun Things at 4:56 pm by admin
There will be thousands of BBQ’s fired up across the country this weekend. What could be better after an early start at the dawn service or watching the Anzac Parade on TV?
Our Anzac Day weekend kicked off a day early, with a feast of succulent BBQ delights cooked on an innovative little unit we discovered recently. Called the Little Wombat, this compact portable char grill - which also doubles as a cosy fire pit - worked a treat. It also stood the test of time! As with any product we mention, we need to know how it performs. So to make sure it could pass the Heat Beads® quality test we fired it up with Heat Beads® BBQ Briquettes at 8AM this morning, and have kept it stocked all day. It is now 4PM, we’ve gone through four bags of Heat Beads® BBQ Briquettes (just to make sure Little Wombat could go the distance), the food was cooked to perfection, the briquettes are still glowing, and the whole adventure seemed rather effortless with fantastic, succulent shaslicks as our reward!
In its most compact form, the Little Wombat is only 51cmW x 22.5cmH x 36cmD, making it perfect for those 4W’ding weekends with the boys, a ‘grey nomad’ six month wander across the outback, or a family BBQ in the hills or park. Just pack your Heat Beads® inside the unit, throw the Little Wombat in the boot and take off for the great outdoors – or perhaps just to your friend’s inner city courtyard?! Doubling as an outdoor heater Little Wombat appears to be another great way to enjoy Heat Beads® BBQ Briquettes all year round!
Hope you can pick up a bag of Heat Beads® BBQ Briquettes today on your way home and enjoy the Anzac Day weekend surrounded by family and friends.
Find out more about the Little Wombat by clicking here
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11.04.08
Posted in Uncategorized, BBQ recipes, Events at 1:39 pm by admin
John Ryan and his family will soon be off to hit the huge BBQ circuit, in where else but Kansas City, US of A of course! Although John will be working in IT part-time, his main passion will be learning to be a certified judge for the Kansas City Barbeque Sanctioned Events Circuit. If you wish to aspire to Master Judge level, like John, the certified judging course takes about a year. The training is currently only provided by the Kansas City Barbeque Society in which participants take an oath to uphold the principles of BBQ, and is taken very seriously indeed:
‘I do solemnly swear to objectively and subjectively evaluate each Barbeque meat that is presented to my eyes, my nose, my hands and my palate. I accept my duty to be an Official KCBS Certified Judge, so that truth, justice, excellence in Barbeque and the American Way of Life may be strengthened and preserved forever.’
-The Kansas City Barbeque Society Website
Last Saturday was the perfect time for some of John’s friends, and passionate char grill aficionado’s, to come together. A perfect reason to gather around the Heat Beads® BBQ Briquettes warmed Kettle, and enjoy some great taste sensations with that distinct, succulent flavour, in a fitting farewell to John.
Albeit, the occasion was bitter sweet, the day was a great success with three wonderful dishes satisfying all, including a special new recipe from Julian Wu - Leg of Goat with a fragrant chilli marinade. Below is the recipe so that you can test out this new sensation for yourselves:
Roast Goat with a Fragrant Chilli Marinade
Ingredients:
A leg of goat
Marinade:½ tspn preserved tofu in chilli oil (available at Asian Grocery Stores)
2-3 tbls of the Chilli Oil the tofu is preserved in
2-3 tbls basic BBQ rub (see below)
1-2 Szechuan peppercorns (also available at Asian Grocery Stores)
Blend these ingredients into a paste and brush onto Goat leg, leave overnight to marinate.
Basic BBQ Rub:
Equal quantities of salt, pepper (white and black) garlic powder, onion powder, and smoked paprika.
Method:
When the Heat Beads® BBQ Briquettes have ashed over, add some hickory wood chips, that have been soaking in boiling water for about 15-20 minutes.
Rest a Heat Beads® BBQ Tray inside the BBQ, with a little water inside. Lay the leg of goat across the BBQ, and close the lid. Leave the goat to roast within its own succulent juices for about 1.5 to 2 hours (depending on the size of the leg). About 2-3 times during the cooking process, baste the leg with the marinade.
This recipe will work equally as well with Lamb, if you find goat is a hard find.
Julian also recommends the same base recipe with a marinade that contains equal quantities of:
Garlic paste, lemon juice, good quality olive oil and mustard.
Although we are incredibly sad to see one of the most passionate char grillers in Australian BBQ’ing leave us, we wish John and his family all the best in Kansas City!
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03.04.08
Posted in Uncategorized, Events at 3:38 pm by admin
It is an ill wind that blows no good… or so they say! After a false start to this year’s Melbourne International Flower and Garden Show when gale force winds lasted five hours and forced closure on the first day, it was business as usual on day two at the Royal Exhibition Buildings and Carlton Gardens in Melbourne.
From today until Sunday April 6 Heat Beads® BBQ briquettes will be keeping the hoards happy with delicious, mouth watering char grill recipes from Stavros Tavern. I had the Lamb Souvlaki, which really did just melt in my mouth. Meet the man with the moustache and the biggest smile in town, at Stavros Tavern Catering beside the entrance to the Exhibition Buildings. Just follow your nose - yum…does it smell good - and look for the Heat Beads® barriers.
It is no secret to us that Heat Beads® solid BBQ fuel is the best around and we are so pleased that so many of our wonderful subscribers feel the same way! Here’s what one of the three runner-up entrants in the Steve Raichlen Book Competition had to say:
That char taste is hard to replicate,
But with Heat Bead Briquettes I can create!
A BBQ that all envy and cheer,
Everyone’s welcome - but don’t forget the Beer!!
Peta Booker
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22.02.08
Posted in Uncategorized, Events, Fun Things at 4:08 pm by admin
Have you ever dreamed of having your char-grilling skills perfected by lessons with a master so that you may be King or Queen at your next big BBQ? If you are going to be in the US in June this year, you may very well get that chance.
The US has long been considered one of the leaders in live coal cooking and American BBQ grill master, Steve Raichlen, runs BBQ cooking classes each year at his BBQ University. These are no ordinary cooking classes. Held for the 8th consecutive year by the master himself, Steven Raichlen, this year the location is the spectacular Broadmoor Resort in Colorado Springs, in the heart of the Rockies.
As well as a new location, there is a brand new curriculum in 2008 that features recipes from Steven’s new American public television show, The Primal Grill. A brand new collection of grills will get your taste buds going, including a competition-size Texas-style smoker, a state of the art wood-burning grill, and the new line of Weber Summit grills with sear burners.
The classes run from June 1 to 4 and June 4-7, 2008 and are described by Steven as a ‘three-day extravaganza of smoke, fire, and food’ and his teaching style means that everyone gets to have a go on the grill.
So If you’re going to be in the States in June this year, why not sign up for the BBQ class of a lifetime? You can access Steven’s website here for more information.
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15.02.08
Posted in Uncategorized, Events, Competitions at 2:06 pm by admin
Ominous warnings from the weather bureau were prophetic, when world leading BBQ identity Steven Raichlen, joined thirty fellow char-grill enthusiasts for a unique tasting indulgence at the Gasworks Art Park in Albert Park last week. Not even a torrential downpour could mar the ten course Degustation Char Grill BBQ tasting organised on Steven’s behalf by the Heat Beads® Company.
Five of Melbourne’s best char-grillers whipped up a storm (no pun intended!) on the grill, professionals and backyard enthusiasts alike. Thanks and accolades to Stavros, renowned for his superb Greek char grilling Australian style and his famous Stavros Tavern in Albert Park; Julian Wu, who specialises in Asian fusion BBQ cuisine; John Ryan, a serious competitor in world championship BBQ competitions representing Australia; Kerry Tait, winner of the 2006 annual Triple R Best Char Grill recipe competition and Eve-Lynne Fairhall whose Beef Teriyaki wowed the judges in last year’s contest.
Despite the biting wind and rain and a very hasty retreat indoors to eat, the appreciation of good food, talented chefs and enhanced with a glass of Pizzini wine won the day, as we sampled our way through dish upon dish. The succulent dishes were cooked to perfection over the hot coals on a variety of barbecues supplied by Barbecues Galore and the sleek Viking Grill, the Big Green Egg and the Texan Smoker BBQ were given the thumbs up by our ‘char grillers’ extraordinaire!
Steven was given an outstanding introduction to Australian barbecuing culture and remarked that wherever you go in the world, a shared interest in barbecuing is a brilliant entree card, opening doors, and bringing together some fantastic people!
For your chance to have the recipes used to create the mouthwatering dishes on the day sent to you, subscribe to the Heat Beads® newsletter by clicking here.
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10.12.07
Posted in BBQ recipes, Events at 11:36 am by Heat Beads® briquettes
Nothing can deter Heat Beads®’s John Higgs from the pursuit of the perfectly-cooked snag… even a broken arm!
A scorching summer day was a fitting way to kick off BBQ season at the annual Triple R Melbourne BBQ Day, sponsored by Heat Beads® briquettes.
As usual, before the big event we asked you to send in your signature char-grill BBQ recipe, for the chance to win a Weber and a year’s supply of Heat Beads® BBQ briquettes.
From the pages upon pages of recipes received, the judges selected their top three which were cooked to perfection at BBQ Day for all to enjoy.
So here they are… the three finalist recipes for you to turn into your own hit of the BBQ!
The winner!
(As judged by the celebrity chef judging panel: Craig Penglase - The Prince Hospitality Group, Matthew Wilkinson - Circa the Prince, Ian Curley - The European and Triple R’s Cam Smith.)
Beef BBQ Teriyaki - Eve-Lynne Fairhall
L-R Vanessa Forrest, Eve-Lynne Fairhall and owner of the Heat Beads® company, Lee Gilmour. Eve-Lynne won the day with her Beef BBQ Teriyaki recipe.
Well done Eve-Lynne, we hope you enjoy your prize, and the glory of being crowned our BBQ expert of 2007!
The listener prize
(As judged by the crowds from ‘Hamburger Hill’ at BBQ Day. This year the listeners’ favourite recipe differed from that of the professional judges on the day.)
Eggplant Dolmades - Brigitte Stone
Our third finalist – with a delicious taste of chicken and spice:
Easy, Tasty, Spicy Chook - Anthony Williams
Brigitte and Anthony are the lucky recipients of a Summer BBQ Entertainment Pack to keep their grills firing, as well as a large helping of kudos to boot!
More than 1,200 Gourmet Grill, sausage and veggie burger meals were served on BBQ Day.
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30.10.07
Posted in BBQ recipes, Events, General Discussion at 5:47 pm by admin
Camp oven cooking has become Sizzle’s ‘flavour of the month’… but given the tangible groundswell that has been steadily building around this style of cooking, we think it’s one that’s here to stay.
Back in September, the Heat Beads® company supported the second annual Redesdale Camp Oven Cook Off at Redesdale Tavern, in regional Victoria.
Around 50 teams of up to five people entered this year’s cook off, chasing the glory of being crowned camp oven cooking champions. (See event photos above - click on an image to enlarge.)
Basic ingredients and Heat Beads® BBQ Briquettes were provided… but chefs and imagination were definitely BYO! Starting from a level playing field, teams had until 4pm on the day to whip up a feast (of their invention) fit for the esteemed judging panel.
Hundreds of spectators turned out to watch the challenge unfold, also sampling offerings from the market stalls of local producers and wine-makers and enjoying live entertainment.
And, the next camp oven cooking event on the Heat Beads® radar is happening this weekend!
The Great Victorian Camp Oven Festival is being held over the weekend of November 3rd & 4th, 2007 (at Gordon Street Reserve, Heyfield).
As well as a variety of camp oven cooking competitions, including best damper and best main meal/specialty dish, there’s something for all the family, from live music and entertainment, to carnival and helicopter rides. Visit the event website for more.
To get you in the mood, we’d like to share with you another delectable camp oven cooking recipe from ‘The Camp Oven Cook’, Derek Bullock. As you’ll see from his website, Derek’s doing his bit to promote camp oven cooking in Australia!
Chocolate rum and raisin muffins
(Makes six large muffins)
Ingredients:
1 cup chopped raisins soaked in a ¼ cup of Bundy rum (do this the day before if you can)
1¼ cups self-raising flour
¼ cup of cocoa powder
½ cup brown sugar
½ cup chocolate chips
1 egg
½ cup melted butter
½ cup milk
Method:
Mix flour, cocoa, sugar and chocolate in a large bowl. In another bowl mix together the beaten egg, melted butter and milk. Pour this mixture into the dry ingredients and mix well but stop as soon as it’s combined. Spoon the mixture into paper muffin cups that you have placed in a muffin tray. Place tray on a trivet in a preheated camp oven and cook for about 20 minutes.
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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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02.04.07
Posted in Events, Oxfam Trailwalker at 1:24 pm by admin
The Heat Beads® Hot Shoe Shufflers - Lee, Merilyn, Vanessa and Rob - shuffled over the finish line having raised over $18,000 for Oxfam.
We thank all our sponsors for your generous support of the Heat Beads® Hot Shoe Shufflers and Oxfam Australia Trailwalker.
Check out the massive difference your support will make to Oxfam Australia’s work to overcome poverty and injusti
