BBQAroma

15/06/2026

Pork rotisserie should not be a flame show.

On the Big Green Egg XL, indirect charcoal heat and lid down is where it comes together. You get deeper smoky flavour, radiant heat from all angles, and the rotisserie keeps those juices rolling over the pork at a slower pace.

That is the trick that makes it outstanding.

14/06/2026

Once charcoal flavour gets into a burger, you notice it.

Burger patties on the Big Green Egg XL get that steady charcoal hit that turns a simple cook into proper food entertainment. It is also how you start getting a bit more selective with burgers.

13/06/2026

Grilling lower than usual in the Big Green Egg XL, deeper down and closer to the charcoal heat, with thin pork sausages and cauliflower steaks getting the hot and fast treatment.

Regular grilling up top has its place, but drop the cooking level closer to the charcoal and the Egg shows another side of direct heat grilling.

11/06/2026

Applewood smoke, pork ribs, and the kettle side of the Coleman Dual Fuel doing its job.

Sweet BBQ sauce goes on at the end, not the start, because burnt sugars are a quick way to get that bitter edge.

10/06/2026

Crusty edges, a light toasted base, and the Egg running hot.

We have been loving our no-knead pizza dough on the Large Big Green Egg with the pizza baking kit. Get the fire right, keep the heat where it needs to be, add your own favourite toppings, and it all starts to make sense.

Once you know the simple tricks, getting it right is a lot easier than people think.

09/06/2026

This is sad news for the Australian BBQ industry.

Barbeques Galore has been part of the BBQ landscape in this country for decades. Many people bought their first BBQ there. Many staff built careers there. Many suppliers, customers and families will feel the impact of this.

As a competitor, this is not something to celebrate.

When a major retailer of this size collapses, it says something bigger about the pressure on the industry, the pressure on retail, and the way Australians are spending right now.

For the staff affected, we hope they are treated with respect and supported through what comes next.

For the BBQ industry, this should be a reminder that specialist retail only survives when customers value service, knowledge, product support and real advice, not just the cheapest price on the day.

Tough news. And a tough moment for everyone connected to outdoor cooking in Australia.

An attempt to save Barbeques Galore has failed, months after the Australian retailer collapsed into voluntary administration.

A recapitalisation deal which would have saved the iconic Aussie business has fallen through, after the sale process did not secure any “offers capable of acceptance or implementation”.

It is expected that 62 stores nationally will be closed by June 16, impacting more than 500 staff.

MORE DETAILS: https://nine.social/18eu

08/06/2026

Pork rib on one churrasco skewer.
Sirloin beef on the other.

You stand there watching it, turning it, checking the colour, telling yourself you got this.

Then that smoky aroma starts messing with your judgement.

Is it ready?

Does it need a bit more?

Or am I just hungry?

That is charcoal cooking. Simple, dangerous, and hard to walk away from.
sirloin charcoalcooking backyardcooking aussiebbq bbqaustralia

07/06/2026

Homemade mince burger patties over Australian hardwood charcoal in the Big Green Egg XL.

You taste the difference.

Good mince, clean charcoal, steady heat, and the fat dripping onto real coals. That is where the flavour changes.

The edges pick up colour. The burger stays juicy. Nothing fancy, nothing overloaded.

Just a proper charcoal burger cooked at home.
burgernight backyardcooking aussiebbq

06/06/2026

Pizza on a gas BBQ?

I used the 3 burner side on the Coleman Dual Fuel, got the pizza stone properly hot, then cooked fresh pizza dough made from a no knead pizza mix.

The base picked up a good crisp, the toppings melted in, and it came off the grill far better than most people would expect from a gas BBQ.

I’m not saying it beats your favourite pizzeria.

But serve this at home without saying where it was cooked, and most people would not know the difference.

Cheap night in. Fresh pizza. Cooked straight off the BBQ grill.

That is a pretty good result for backyard cooking.

05/06/2026

Big lamb skewers over charcoal, picking up that mahogany colour while the herbs and rendering fat do their thing.

Big Green Egg XL, steady charcoal heat, and lamb that tastes exactly how lamb over fire should taste. Addictively good, every time.