Rubs Cheese

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.

Indulge in the ultimate cheesy delight! This chunky Mexican Cheese BBQ dip is made with love on the Ziegler and Brown Elite Triple Grill and is the perfect starter for any celebration. Serve up flavour, share the indulgence and let the festivities get cheesy.

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.

My Grilled Cheese & Corn Roll Ups are easy to make and delicious when you need to feed and please a crowd, without spending too much money! They’re also quick and yummy to make when camping or as an after school snack!
I use my Ziggy Twin Elite BBQ from @barbequesgalore.

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.

Ingredients

3 teaspoons ground sweet paprika
2 teaspoons garlic powder
2 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon black pepper

In this post I use the McCormick Grill Mates Chipotle & Roasted Garlic Dry Marinade Rub.

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

Perfect for BBQ Lamb & Beef.