Beef Desserts

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!

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.

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.

Simple, easy and tasty... my recipe for the perfect Beef Rub!

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.

From time to time, I go on little food explorations! One of my favourites is the wonder of the BURGER!

From the cook book that I have co-authored with my sister, ‘The Grill Sisters Guide To Legendary BBQ’.

This is the Caveman Style Method! if you're not familiar with it, you're probably saying.... "What the heck is she talking about!"

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.

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.

From the cook book that I have co-authored with my sister, ‘The Grill Sisters Guide To Legendary BBQ’

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!

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!

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!

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.

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.

Who needs a BBQ restaurant when you can make my tender, juicy beef ribs at home with the new Ninja Woodfire Electric BBQ Grill & Smoker that even air fry’s outdoors! Powered by electricity and flavoured with woodfire technology, I was so impressed with these big juicy ribs that were cooked and smoked in 4 hours. They probed like butter using the integrated Smart Probe and were absolutely delicious with the Basic BBQ Spice Rub from the Recipe Book that comes with the grill.

From the cook book that I have co-authored with my sister, ‘The Grill Sisters Guide To Legendary BBQ’.

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.

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.