Enjoy it on its own or topped with your favourite sauce in a hot dog bun.
Enjoy these scrumptious sticky BBQ morsels as an appetizer or as a main with your favourite dipping sauce.
My homemade quick mint sauce is fresh, tasty and is perfect when you’re enjoying lamb or beef cooked on the BBQ.
My grilled Camembert with Caramelised Onion & Rosemary is every cheese lovers dream. It’s gooey, scrumptious and so indulgent! Cooked using a BBQ (I used my Ziggy Twin Elite BBQ from Barbeques Galore), it’s the quick and easy secret to entertaining. Or the perfect way to end the week paired with your favourite glass of wine.
Hoisin sauce is sweet, salty and a delicious thick sauce used in Cantonese cuisine. When you combine pork and hoisin, it’s a match made in heaven! My Hoisin Pork Belly Burnt Ends are easy to make but do allow time, around 4 hours! They’re worth the wait, I assure you. These sweet and sticky pork morsels will have your family and friends begging for more!
This dressing is amazing on all salads and proteins such as seafood, chicken, beef and lamb. If you don’t like your dressings spicy, leave the chilli out.
Spice up your weekly menu with my Spicy BBQ Piri Piri Chicken. I like to make slits in the thickest part of chicken drumsticks, so my marinade penetrates through the meat and they cook more evenly on the BBQ. This is a perfect recipe for lovers of spice!
My Grilled Prawn Bao Buns are quick and easy to make. They can be served as a quick snack or a fancy starter.
Beef burnt ends are often called 'Poor Man's Burnt Ends' and are not burnt, despite their name. They have a scrumptious dark crust that makes them look burnt. Classic burnt ends are made from brisket which these days can be quite costly. I actually prefer using a beef chuck roast because it's packed full of flavour and doesnt take as long. My beef burnt ends are crispy, saucy, sticky and super tender morsels of goodness. The secret is allowing time! Dont attempt this recipe if you're time poor because I focus on temp with these burnt ends, not time. What I can tell you is that you'll needs at least 6 to 8 hours to achieve melt in the mouth burnt ends from start to finish. I cook these on weekends or holidays not during the week when my day job keeps me quite busy and I dont have that many hours spare.
For this recipe, I used a beef chuck roast from Ashburton Meats, a Pro Smoke BBQ Kettle from Barbeques Galore and a mix of briquettes and lump charcoal fuel from Firebrand BBQ. I love using that charcoal from Firebrand BBQ Charcoal because it burns long, clean and hot.
Hope you love this recipe as much as I do. Be sure to tag me on socials when you make these. I'd love to check them out! Love, Irene XO
This cheese stuffed burger is also known as the JUICY LUCY burger! Definitely an American fave but is now also famous around the world, including Australia! What’s not to love….a juicy thick beef patty stuffed with cheese that oozes out the moment you take a big bite. Using American cheese is a must but if you can’t find a cheese labelled as American, Colby will also do. The cheese must be easy to melt.
My version of funnel cakes cooked outdoors using my Ziegler and Brown Triple Grill from Barbeques Galore are delicious! You can enjoy these for breakfast or dessert any time of the year. Think of pancakes but even better because they’re crispy and fluffy all at once. I first had funnel cakes at Disneyland in California and whilst I would love to be there a few times a year, sadly it’s just not a reality. I whip up a batch of these all year round and the whole family is happy!
Tender, juicy Tri-Tip is one of my favourite beef cuts. It’s not always easy to find but is gaining popularity in Australia. I hope more butchers start stocking it because it’s packed full of flavour. I usually use the reverse sear method for tri-tip but occasionally I cook it directly over charcoal or a gas grill grate. The results are just as amazing cooked to 135f internal temperature.
My Buttermilk (Crispy) Fried Chicken Tenders. I cooked these using my Ziegler and Brown Triple Grill BBQ with the trivet accessory from Barbeques Galore. Like all my recipes, this can be made in your kitchen too. Here’s the recipe for delicious fried chicken the whole family will love!
I used to throw away fish wings until I noticed how meaty they are, especially a Barramundi or similar fish such as Kingfish, Grouper, Sea Bass and Cod. Years ago I'd only use the wings in stock for soup and curry if I wasn’t throwing them away. After speaking to a fishmonger who said they're the best part of the fish, I decided to give them a go on the BBQ. I discovered they're actually quite meaty, tender, tasty and juicy! I think they could possibly be a pescatarian's equivalent of a chicken wing or thigh.
I've created a quick fish rub and a ranch dipping sauce that complements the BBQ fish wings perfectly. I season the wings and make the dipping sauce, then refrigerate them a day before I’m cooking which saves time. These make a great starter when guests are over and cooking them indirectly, using charcoal provides a delicious finger licking foodie experience. My BBQ Barramundi fish wings can be served to guests in under 20 minutes and you’ll want to cook them over and over. Give them a try!
When I’m wanting shredded beef, my go to cut is a Chuck Roast because of its rich beef flavour. These are my top tips for cooking a low and slow Chuck Roast in a kettle BBQ using charcoal.
My Burrata Cheese with Grilled Red Peppers & Chimichurri is the perfect appetiser for any event…. especially the AFL Grand Final or even Bathurst 1000! It can be made the day before and arranged on a plate the day of. Burrata is a cheese oozing with cream and curd called stracciatella and it has an outer shell made of mozzarella. Grilled red peppers are perfect with this luscious starter that can be enjoyed by 3-4 people. You’ll wish you doubled the recipe when you try it! It’s absolutely heavenly!
I used my Ziegler and Brown Triple Grill BBQ with the grill grate from Barbeques Galore.
This grilled teriyaki chicken recipe is easy and absolutely delicious! My teriyaki sauce recipe is so much better than anything you'd buy in a store and has no nasty additives added! It keeps in the fridge for 2 to 3 weeks and can be used on any protein. I've even used it on tofu and it's just as delicious. Make the sauce ahead of time and this recipe can be ready in 20 minutes, if you have your additional ingredients needed for the yummy rice bowl. Perfect for a quick and tasty midweek meal. You'll get more sauce than needed but just store the any remaining in the fridge until next time.
If you're looking for a BBQ WOW factor to impress your friends, this is it! I love turning a humongous beef shank into tender, juicy, fall off the bone extravaganza! I use this recipe when I'm using charcoal, a kettle and have lots of time. At least 6 hours! Definitely worth the wait and my family and friends absolutely love it. Make sure you have some steamed bao buns or tacos on hand as this beef is ideal for them. I've used an Ashburton Meats beef shank, Firebrand BBQ lump and briquette charcoal and a Pro Smoke BBQ Kettle from Barbeques Galore.
My Chicken and Avocado Salsa Taco recipe is such a quick and delicious dinner. I make a big batch of my chicken seasoning for these tacos and keep it in the pantry for busy work weeks. Dinner is ready in 20 minutes and absolutely delicious! Cooked on my Ziegler and brown Triple Grill BBQ Hotplate and grill grate.
Happy New Year everyone! Thank you so much for all the support you showed me in 2021. I hope 2022 is a fabulous year for you all. You would have probably noticed that I don't mention the current unpredictable world we're living in on my socials and that's because I know many of you come to my page (whether it's Instagram, Facebook, Twitter, YouTube or TikTok) to somewhat escape (even just for a few moments) and be inspired to cook something delicious.
Serving a glazed ham at Christmas looks spectacular and tastes amazing, It isn't hard to make and I like to use a BBQ to free up my indoor oven. All you need is good quality pork (whole or half leg ham),a sharp knife, some simple ingredients, Christmas wired ribbon of your choice and my easy recipe! Oh and the BBQ or indoor oven.
Every time I post grilled octopus on one of my social media pages, I always get asked if I boil it. My answer? No. Why? Well, I think it tastes better when it isn't boiled prior to hitting the grill. Pre-boiling will not guarantee a tender and tasty grilled octopus. It'll guarantee a tasteless one. I know there will be lots of people (who boil) that may not agree but I think it's time they tried grilling it my way. Then decide.
This recipe is absolutely delicious! The chicken is super tender because it‘s a coconut based marinade and naturally tenderises the chicken. I alternate between red curry for a mild dish and green curry for chicken with a spicy kick! I always buy extra chicken and double the marinade quantity to freeze part of it in a freezer bag. As it defrosts, it’s already marinating. Great for busy weeks!
The most delicious Salt and Pepper BBQ Calamari Recipe. I make extra and store it in a jar for when I need it. The secret to this recipe is using Murray River Pink Salt.
Grilling fish isn’t hard as long as you coat the skin with olive oil and cook on a preheated seasoned BBQ. This recipe can be used for charcoal, gas and pellet cooking and even in an oven indoors. I haven’t used foil but you can until you‘re brave enough to cook directly on the grill grate. This is a simple and delicious recipe the whole family will love. I’ve used Murray River Salt because it’s not over powering. It compliments seafood perfectly. Enjoy!
I am not a fishmonger or an expert scallop shucker but when I buy fresh scallops closed and in the shell, I do the following and it gets me by:-
This is the Caveman Style Method! if you're not familiar with it, you're probably saying.... "What the heck is she talking about!"
Recently, I posted my Grilled Seafood Spaghetti on my Instagram page @come.grill.with.me and received lots of messages with requests for the recipe. Here it is! You'll see how easy it is and that even left over seafood can be used. I've also used chicken tenderloins in place of seafood in the past and it turned out just as delicious.
Follow my '10 Things To Remember For The Ultimate BBQ Beef Ribs' tips and you'll be smashing these bad boys in no time at all. Over the years and through my many beef short rib failures and success, I compiled a list that I wish I had when I smoked my first lot of beef ribs.
I recently partnered with Little Giant Wines to create some delicious recipes and pairings. Not only do they make superb wine with the cutest wombat labels but they're platinum sponsors of Wires Wildlife Rescue. Wires is a charity that has been rescuing and caring for Aussie wildlife for 35 years. It's a charity close to my heart.
This fun, easy and inexpensive recipe has been a family Easter tradition for as long as I can remember. We make it on Easter Sunday and it's one that my son absolutely loves! It only takes around 15 minutes from prep to finish and can be eaten all year round!
My family love a simple burger that's juicy and bursting with flavour! Whilst this smash burger doesn't require a lot of ingredients, I do recommend quality minced beef. In this recipe, I used 100% Grass Fed, Free Range Pure Tasmanian Cape Grim Minced Beef from Butcher Crowd.
Lamb souvlaki is one of my favourite meals to cook midweek but on a Sunday when I'm having a slow day in, they're even better! I prepare the Greek salad in the morning and if I have time I marinate the lamb so it's ready for to throw on the grill at night. I can have dinner on the table in 20 minutes!
This is an easy dish I prepare that impresses guests every single time. The Salsa Verde can be made days ahead (it lasts in the fridge for a week) and the prawns take 3-4 minutes a side to cook on a hot 'direct heat' grill (gas, charcoal, electric or pellet).
Seafood and butter is truly a match made in heaven! These take minutes to prepare and serve! They're delicious! A restaurant quality meal you can enjoy at home. Warning....they're addictive and make an amazing starter before a big juicy steak meal!
Charcoal chicken sounds more complex than it actually is! Basically, a whole chicken is cooked indirectly in a BBQ using charcoal lump or briquettes. I like to use a combination of Firebrand BBQ lump and briquettes for chicken and find a chimney full of charcoal is usually enough for the entire cook.
Grilling scallops in their shell on the BBQ is a perfect starter or main that's quick to prepare and grill. They take around 1-2 mins over direct heat and are quite impressive when guests are over. Just be sure to work fast and be ready to serve them immediately! I love them topped simply with lemon juice and a splash of Extra Virgin Olive oil, a delicious creamy mornay sauce or with this delicious Salsa Verde sauce I've created.
My family absolutely love these juicy tasty Beef Sliders cooked using my Ziegler and Brown Triple Grill BBQ (with the hotplate accessory). I love how easy and quick they are to make. I wanted to create a recipe for you that would make all the burger lovers you know drool and this is it!
These BBQ Pork Ribs are absolutely delicious and I serve them with my homemade BBQ Sauce! The ribs are smoked low and slow using the Ziegler and Brown Triple Grill BBQ and the Ziegler and Brown smoke box and Roasting Rack & Tray accessories. You'll keep coming back to this recipe once you see how easy it is to prepare pork ribs the whole family will love!
The tastiest homemade BBQ sauce recipe you'll ever need!
I started smoking briskets a few years ago and at first it sure was daunting! When I'm asked what the most challenging cook has been in my BBQ journey, I always reply with the brisket. I didn't grow up eating brisket, it's something I've taken an interest to, researched, tested and cooked many times....to get it right. In this blog I share a recipe that I created for Barbeques Galore Australia.
I often get asked how to grill the perfect steak. Whilst there are many factors to consider, it's important to look at the weight of the cut you've purchased first. In this blog post, I'll be focusing on the Reverse Sear Method which I use for steaks 400 grams (14 ounces) and above in weight.
Have you ever grilled a melon? I love grilling the Desapo Melon which is also known as the Piel de Sapo in Spain. It’s a sweet and juicy melon that is now also grown in Australia and found in supermarkets and green grocers.
Grilled chicken thighs are easy, quick and delicious to grill. I found the trick to keeping them even more juicy is basting them as they cook with a 50/50 olive oil and lemon juice mix. Try my easy recipe below.
Cuttlefish are similar to squid, calamari and baby octopus whereby they need to be grilled hot and fast over direct heat. They only need to be grilled for around 2- 3 minutes which makes them the quickest entrée or main meal you can enjoy any time of the year. When I compare them to other seafood, I'd say they taste a bit like squid and octopus but with a sweeter, stronger flavour.
Prawns should always be grilled hot and fast because they cook quickly. Here are some of my tips...
I love cooking fresh Australian mussels over fire and serving them as a starter. They can be cooked over charcoal, on a gas BBQ or on the stovetop indoors. When I'm cooking them over charcoal, I prepare my BBQ for indirect cooking (charcoal is lit and placed on one side of the BBQ).
Turkey wings are easy to cook on the BBQ and inexpensive. They're bigger and a little heartier than chicken wings, so if you're feeling hungry and want to try something different give them a go! I have a feeling you're going to love them!
I absolutely love the peppery and spicy kick that my horseradish sauce has. It's perfect on grilled steak or fish and so easy to make as long as you can buy fresh horseradish root.
My favourite Australian crab is definitely the Fraser Isle Spanner crab. It's sweet and succulent when cooked, perfect for these crab cakes.
Chimichurri sauce is easy to make and will always impress your friends and family. It's fresh, bright and packed full of flavour. Within minutes you can make this delicious sauce and pair it perfectly with your next grilled steak. Check out my quick recipe below.
I often go on little (well they end up being big) foodie adventures to master methods of foods I've loved my whole life. Recently, all I could think about was perfecting my pizza dough. Seriously, I'd drive to work thinking of my ingredients, I'd research on my work lunch break what the perfect pizza meant in Napoli, Italy and I'd be thinking of the perfect toppings as I drifted off to sleep at night.
Grilled Bone Marrow is easy to prepare and perfect to serve as a starter when you're entertaining carnivores! My sister Healthy Cook 4 Champions and brother in law Stan The Man Fitness Academy and always say it's full of collagen and so healthy for you! Follow my recipe below and create your own at home!
I believe burgers should always be easy to make and messy! The kind that requires you to roll up your sleeves and take the biggest bite while the creamy gooey sauce ends up all over your face.
Grill it, Pickle it, Poach it.... so many different ways to eat octopus! As many of you who follow me on social media know, I don't boil octopus before grilling it. I believe you can achieve a tender result without the pre-boiling method as long as you prepare and grill it right.
Pork chops are easy to grill and make for a scrumptious dinner. Served with my quick apple sauce, you have a match made in heaven. Choose thick chops with the bone in to keep them moist and tasty using my quick dry brining technique. Here's a recipe you can try using an indirect charcoal set up and any brand kettle style BBQ. The charcoal imparts an amazing flavour to the pork but yes, you can also use a gas BBQ for my recipe.
From time to time, I go on little food explorations! One of my favourites is the wonder of the BURGER!
Let me show you how to get that Snap, Crackle and Crunch crackle! Growing up my mum worked a lot to bring up my 3 sisters and I... 3 jobs to be exact! She was/is incredible! My sister Desi - HealthyCook4Champions and I cooked most of the time. Whilst we cooked some amazing food....we rarely cook pork except for bacon. Don't know why, it's just how it was back then I guess. Fast forward to my adult married/mum life and my family love pork with my crunchy crackle!
Grilled Lobster Tails would have to be the easiest seafood to cook on a BBQ. They only take between 10 - 15 minutes a side to cook on a medium, direct grilling BBQ set up, depending on their size. They make an extravagant surf and turf meal served with a tender juicy steak. Or can be eaten on their own with delicious sides, in a salad or in a bread roll! In this blog post, I share my lobster tail preparation method, some tips and a superb marinade recipe you can use.
I've been grilling baby octopus since I was a teenager. I remember my mother braising them with wine. The whole house sure did smell amazing. I liked them that way but loved the chargrilled flavour that only a BBQ can provide even more.
All it takes is TIME and CONFIDENCE to master the art of low and slow charcoal cooking. With COVID-19 keeping you isolated at home, you now have more time than ever before and with a little practice you’ll get the confidence to BBQ like you've never done before.
I have loved fresh hot bread straight out of the oven my whole entire life! Who hasn't right?! Growing up with my mum and three sisters, we lived near an Italian bakery. We'd walk to the bakery early in the morning before school and they'd let us into their baking area where we'd buy the bread piping hot, straight out of their big Italian ovens.
3 teaspoons ground sweet paprika
2 teaspoons garlic powder
2 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon black pepper
Have you ever baked a cake using your BBQ? I have, many times and the Ziegler and Brown Triple Grill makes it easy. I simply use the Multi Purpose Bake and Roast Pack and include the diffuser. The diffuser evenly distributes heat and softens the heat from the burner. I keep the temp at 150-170c and it's like baking in an indoor oven....only outdoors. I love it!
One of the many features I love about the Ziegler and Brown Triple Grill (you'll often hear it called Ziggy), is that I can transform this incredible BBQ into a gas stove top within seconds. I am a big lover of cooking outdoors and my 20 year old carbon steel woks! When I can combine these two loves during a busy work week, I'm at my happiest. Here's a quick recipe for my Beef and Veggie stir fry that many of you would have seen on my Come Grill With Me Instagram page.
To say I have been in love with Asian cooking since I was a child would not be exaggerating. As a teenager, I researched Chinese recipes and methods in my spare time. As soon as I could afford cooking lessons, I attended many! My favourite lessons were with an Australian Chinese food icon, Elizabeth Chong.
Oysters can be cooked over charcoal, on a gas BBQ or even using your indoor grill in the oven. They only take 2-3 minutes to cook and will wow your guests at your next family event. Valentine's Day is also a perfect time to enjoy oysters.....especially my Oysters Kilpatrick.
I must confess that I'm not a huge fan of International 'Food of some type' Day. Except when it comes to PIZZA!! I could probably eat pizza daily if given the chance, sadly I don't (wish there was an emoji I could use for a very, very sad face). However, I am eating it for the second weekend in a row only because I have a new wood fired pizza oven in my collection made by Authentic Pizza Ovens that is so easy to use.
Thai crab fried rice would have to be the easiest and most yummiest side I make. I first tried Thai crab fried rice in a tiny Thai restaurant in New York many years ago. I've loved it ever since and created my own recipe that I make often.
Remember these 3 points when buying whole fish!
This is my red wine marinade recipe featuring Yering Station Shiraz Viognier. As featured by Yering Station. Yering Station is Yarra Valley's first vineyard, located in the 'heart' of the Yarra Valley, only one hour’s drive from Melbourne.
Chicken Wings are easy to cook on the BBQ and take 10 minutes a side. I absolutely love the Grill Mates American BBQ Chipotle & Roasted Garlic Dry Marinade. Follow my recipe below for Chipotle Chicken Wings and Dipping Sauce...you'll definitely impress your family and friends at your next BBQ party.
In this post I use the McCormick Grill Mates Chipotle & Roasted Garlic Dry Marinade Rub.
Want to know my secrets to grilling the perfect steak? Whether you're grilling a rump, ribeye or tomahawk (yes there are lots more cuts depending on your budget), keep these simple tips in mind to help serve up juicy, tender steaks your friends and family will love.
It's true that nothing beats a freshly shucked oyster but cooking them over fire adds another delicious element. Oysters can be cooked over charcoal or on a gas BBQ and even in your indoor oven grill. They only take 2-3 minutes to cook and will wow your guests at your next family event. With Christmas just around the corner, I suggest serving them on pink salt like I have below.
It warms my heart each and every time I cook a Roast Chicken with Herb Stuffing for my family and friends. It's one of my recipes that can be used for that simple Sunday roast or that special dinner party. I've even substituted the chicken for turkey on many occasions and it works just as well. It would definitely make a satisfying Christmas or Thanksgiving meal.
Cooking a moist and tasty roast lamb using a BBQ (or an oven), that falls off the bone every time isn't as hard as it may seem. Follow my tips and you'll be including a low and slow roast lamb on the menu every Sunday. Why not start a family tradition! I still remember riding my bike around the neighbourhood as a child on weekends and smelling the amazing aroma of my mum's roast lamb cooking. To this very day, it warms my heart and brings a smile to my face thinking about it.
I love a mid-week dinner that I can serve in 15 minutes and one the whole family loves! My grilled thyme chicken served with coleslaw and pea shoots is a dish I love preparing on warm Spring and Summer nights. It's a dish I also love including on the menu when I have family or friends coming over that follow a ketogenic or paleo diet. It's a meal low in carbs (not that I care much about eating a low carb diet), clean and simply delicious.
With a few of my simple tips, you too can cook delicious fish that doesn't stick to the grill or fall apart - yes, like a boss or a pro or just an awesome home cook! When you're new to grilling fish it can be daunting and I get hundreds of people on Instagram and Facebook messaging me with questions and concerns around this very topic. You can apply my tips using any grill (I'm not a grill snob, I cook over fire on everything) and create beautiful meals!
I started eating scallops when I was around 5 years old. My mother used to take my older sister and I out for dinner once a month to a seafood restaurant in the city (Melbourne). We couldn't afford the mains but we'd order an entrée each. It was an expensive restaurant for the time (1980's) but it was there I acquired a taste for beautiful Australian scallops and probably table etiquette as well.
The prawns (or shrimp depending on where you live) take centre stage in this refreshing and delicious salad! I've added some fresh chillies which give this salad a perfect spicy kick.
Pulled pork cooked in one of my smokers is always a family favourite! It makes the tastiest pork tacos and the yummiest sandwiches. You too can cook a tender pulled pork at home using a pellet smoker or offset, a charcoal grill or even your indoor oven!
This 15 minute rice was one of the first sides I ever learnt how to make as a child. I think it was my mother who taught me. Growing up, my family didn't have a lot of money. My amazing single mother worked three jobs to provide for my three sisters and I. Thinking back now, it was a blessing in disguise. We learnt how to cook using simple 'staples' and turned them into tasty dishes.
There's nothing quite like fresh fish cooked whole on the BBQ. The only challenge one has is being able to clean and scale the fish or you can simply do as I and find a good fishmonger! Some supermarkets will even do it for you!