Charcoal

FOR THE GRILL MASTERS & BBQ ENTHUSIASTS

  • Made from natural hardwood sawdust
  • NO ADDITTIVES
  • Slower termperature rise, produces a high, consistent heat for a longer period of time
  • Burns hotter than briquettes (around 1,200°F)
  • Creates less ash and burns cleaner
  • Imparts a purer, wood-fire flavor to food
  • Ideal for ‘Low & Slow’ cooking
View Charcoal

Briquettes

FOR YOUR EVERDAY BACKYARD QUICK GRILL

  • Made from wood by-products and sawdust, combined with corn starch, and manually compressed to form a “pillow” shape
  • Easy to ignite, with a consistent burn and even temperature
  • Burns cooler than charcoal (around 800°F)
  • Burns quicker meaning a shorter window for grilling, or tending to during cook
  • Ideal for grilling
  • Higher ash content
View Briquettes

Smokalicious Lamb Rack

AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE

Ingredients:

  • Greek Yogurt
  • Goats Feta
  • Red Wine Vinegar
  • Red Onion
  • Cherry Tomato’s
  • Pepper
  • Garlic Salt
  • Mint Jelly
  • Mixed Rocket

Method:

  • Pre Heat Bbq To 150f
  • Spray The Lamb – Rub With Jelly And Dry Ingredients & Rest
  • Take The Lamb To 55 To 60f Hot Then Wrap To 68 To 72 For Med Rare Or Cook To Your Liking

For Salad:

Cut Onion, Toss Rocket, Goats Feta, Lightly Dress With Yogurt And Red Wine Vinegar.

Smokalicious Pork Belly

AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE

Ingredients:      

  • Pork Belly
  • Coleslaw Mix
  • Smokalicious Rub
  • Salt
  • Pepper
  • Garlic Powder
  • 100ml Honey
  • 100g Brown Sugar

Spritz (Spray To Keep Meat Moist)

  • Apple Cider Vinegar
  • Equal Part Water
  • Dash Grenenidne

Method:       

  • Rub The Pork Belly With Salt, Pepper, Garlic Powder Then With Smokalicious Rub Of Your Choosing And Killer Hogs Bbq Rub
  • Heat Smoker To 250 F
  • Put Pork Fat Side Down First And Spritz The Meat To Keep It Moist Every Hour
  • When The Meat Hits 160f Take It Off The Smoker, Make A Foil Boat, Place Honey, Brown Sugar, Saturate The Meat With Spritz Wrap Tightly In The Foil Boat
  • Place Back On The Heat, Until You Hit 205f Internal Temp
  • Take Off The Heat, Cut In To 1 Inch By Inch Cubes Then Stand Fat Side Up In A Baking Tray Then Glaze With Your Favourite Bbq Sauce
  • Return To The Heat For 10 Minutes To Set The Sauce
  • Take Out And Plate
  • Prepare Coleslaw Mix, Cut The Pork And Arrange On The Plate

 

Chilli Mud Crab

AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE

Ingredients:

  • Garlic Oil
  • Garlic Salt
  • Lemon Grass Paste
  • Ginger
  • Chilli Ground
  • Chilli Flakes
  • Butter
  • ½ Red Onion – Roughly Diced
  • ½ White Onion
  • 6 Cloves Of Garlic
  • ½ Punnet Cheery Tomato’s
  • 6 Spring Onion
  • 350g Of Mushrooms – Sliced
  • 1 Tin Coconut Cream
  • 1 Lime
  • 1 Tin Tomatoes
  • ½ Bottle Sweet Chilli Sauce
  • Oyster Sauce
  • 1 Tinny Beer – Great Northern Heavy Or Equivalent (Drink Remaining Carton :))
  • 1 Fresh Nq Mud Crab
  • 8 Tiger Or Endeavour Prawns

Method:

Cook Time 20mins

Approx. 20mins Prep

Prawns:

Add Garlic Oil, Garlic Salt, Chilli Flakes, 1tbs Of Butter And Prawns, Wrap In Foil (Ready To Place Into Bbq)

Crab:

  • Prep Crab By Removing Lungs Etc
  • Remove Top Shell (Keep For Presentation & Serving)
  • Lightly Tap Around Shell Below Nippers.
  • Once Crab Is Prepped, In A Large Wok Add Garlic Infused Oil Fry Off Onions, Garlic, Mushroom, Spring Onions, Ginger & Slithered Chilli.
  • Once Infused, Add Crab To Fry For 3mins Add Tin Of Beer, Sweet Chilli Sauce, Oyster Sauce And ½ Tin Coconut Cream.
  • Let Simmer For 10mins, Add Cheery Tomato’s, Fresh Oregano & Lime Zest & Remaining Coconut Cream.
  • Continue To Simmer For Remaining 10mins.
  • Put Prawns Wrapped In Foil On For These Remaining 10mins To Cook.
  • Serve On Coconut Rice With Fresh Basil & Chilli Slithers For Presentation

 

Old Man Emu

AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE

Ingredients:

  • 4 Emu Steaks
  • 1tb Ginger Minced
  • 2tb Jonny Walker Scotch
  • 2tb Honey
  • 1tsgarlic Salt
  • 250ml Chivers Regal
  • 1 Tb Oyster Sauce
  • 100gm Butter

Method:

  • Mix All Ingredients Add Emu To A Snap Lock Bag With All Other Mixed Ingredients.
  • Let Marinate
  • Heat High Oil In Pan Until It Smokes
  • Sear Emu 15-20sec Each Side Flip Twice
  • Drag Down To Low Heat Add Butter & Cook For Approx. 15mins Or 55deg

Smokalicious Garlic Steak With Ginger Chips

AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE

Ingredients:

  • 2 X Tomahawk Steak
  • Salt
  • Pepper
  • 1 Tb Grated Ginger
  • 1 Ts Garlic Salt
  • Dried Garlic
  • Dried Chilli
  • Potatoes

Method:

  • Sprinkle Salt, Pepper, Garlic Salt, Chili Flakes On To The Steak
  • Pre Heat Bbq To 250f Put Steaks On The Rack For 25mins
  • Take Off Heat For 10 Minutes Get Bbq Temp To 450f Put Back On For 3 Minutes A Side
  • Cut Potatoes Into Chips
  • Coat Chips Salt And Grated Ginger
  • Place In A Silver Foil Tray Over Bbq For The Entire Cook Or Until Golden Brown
  • Plate Steak With The Chips And Enjoy!

Fingerlickin Chicken Burger

AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE

Ingredients:

  • Field Mushroom
  • Pineapple
  • Sriracha Mayo
  • Bacon
  • Button Mushrooms
  • Cream
  • Gravy Powder
  • Bbq Sauce
  • Haloumi
  • Rocket & Spinach
  • Chicken Mince 500g

Method:

  • Mix Chicken Mince Into 4 Balls
  • Make A Round Davit In The Middle
  • Put On To A Tray Lined In Baking Paper Until Golden 73deg
  • Use The Field Mushroom Stuffing You Make To Fill Patties (Below)
  • Grill Haloumi, Bacon & Pineapple
  • Bun Assembly
  • Place Pineapple Cheese, Rocket, Spinach Then Stuffed Patty, Field Mushroom, Grilled Bacon, Cheese (Melted) Top Bun.
  • Add Sriracha Mayo To Bun

Field Mushroom Stuffing:

  • Button Mushrooms Diced, Cream, Gravy Powder, Bbq Sauce And ½ Cup Of Water

Chicken In A Can (Smokealicious Style)

AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE

Ingredients:

  • 22 Oz Full Chicken
  • ¼ Cup Of Smokey Q Bacon Rub
  • ¼ Cup Of Smokey Q Chicken Rub
  • 1 Ts Of Porgies Seasoning
  • Spray Oil & Garlic Infused Oil
  • Pepper
  • Chill
  • Garlic Salt
  • 1 X Bunch Baby Kale
  • 1 X Beer Of Choice

Method:

  • Pat Dry Chicken With Paper Towel
  • Mix Smokey Q Chicken & Bacon Rub, With Porgies Seasoning Together
  • Spray Chicken With Spray Oil (Helps The Spice/Rub Stick)
  • Run Smoker At 150 Degrees
  • Half Crack Beer Can And Place In The Middle Of The Chicken, So Its Standing
  • After 3 Hrs It Should Reach 75 Degree Internal Temp (Cooked)
  • Rinse Baby Kale, Pat Dry With Paper Towel
  • Place In Mixing Bowl Coat 3-4 Tb Of Garlic Infused Oil, Add Pepper & Chilli Garlic Salt
  • Place On Baking Paper Cook For 7 Mins At 150 Or Until Crunchy

 

Smokalicious Brisket

AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE

Ingredients:

  • ½ Cup Pineapple Juice
  • ¼ Cup Apple Cider Vinegar
  • 2 Tbs Oyster Sauce
  • Charcoal Rub
  • Potatoes
  • Button Mushrooms
  • Red Wine
  • Brown Sugar
  • Infused Garlic Olive Oil
  • Shallots

Method:

  • Trim Brisket And Pump It With Mixed Wet Ingredients.
  • Rub In Charcoal Rub. Run Smoker To 140 Degrees.
  • Place Brisket On A Small Piece Of Timber So Brisket Domes Over The Top.
  • Continue To Spritz With Beef Stock Until 70 Degrees.
  • Remove Brisket And Wrap In Towel.
  • Rest For Two And A Half Hours.
  • Cut Half A Pineapple And Smoke To Serve.

Topping For Potatoes:

  • Cut A “V” Shape Into Potato, Cook On Smoker.
  • In Skillet Sauté Mushrooms, Brown Sugar, Red Wine And Shallots Scoop Into V Of Potato To Serve.

Smoked Beef Short Rib

Prep time: 40 minutes

Cook time: 8 to 9 hours

Serves: 4

Ingredients

  • 1 Rack Beef Short Ribs
  • Bourbon 350ml
  • Porter Beer 1 bottle BBQ Sauce 300g
  • Extras: Foil / Grease proof paper / butter (Optional)
  • Method

    1. Pre-heat your smoker to 150C with Redheads natural wood Charcoal and your preferred solid smoking wood.
    2. Prepare spice rub, add in herbs if you wish and set aside.
    3. Prepare Ribs by removing the membrane and rubbing generously with mix.
    4. Add to your smoker and smoke for 5 to 6 hours.

      Check the fire, temperature and smoke as you go.
    5. Whilst the smoking is underway, begin reducing bourbon in a thick bottom pan.
      Burn off the alcohol until it becomes a syrup, add porter and reduce to a glaze, add Smokey BBQ sauce and mix.

      Set aside.
    6. After 5 to 6 hours, remove ribs from BBQ but wrap securely in foil and grease proof paper. Baste with 50-100g butter and a good splash of beer.
      Add back to the smoker and finish cooking for about 3 hours or until tender to the touch.
      Ideally the rib holds well together but you could remove the bone if needed to make it tender.
    7. For the last 15 minutes open the foil wrap to expose the rib to re-bark (re-texture/crisp) then add to your plate.

      Generously coat in sauce and enjoy!

    Mojo Steak Rub

    Kick start your BBQ mojo with this perfect steak rub

    Ingredients

  • 10 leaves fresh sage, ground
  • 1 tbsp ground dry thyme
  • 1 tbsp black pepper crushed
  • 1 tsp sea salt crushed
  • 1 tsp garlic powder
  • 2 tsp chilli powder
  • 1tsp brown sugar
  • Method

    1. Blend all ingredients together.
    2. Rub ingredient mixture liberally onto both sides of the steak, just prior to cooking.