Barbecue Recipes


Smoking Trout is not for everyone and whilst this recipe specifically covers Trout, this method does work with other types of fish as well. It's not critical that you brine the fish first and this step can be skipped if you wish, alternatively you can adjust the brine to include other sauces or herbs that suit your tastes.


1 or 2 fresh Trout

3 Cups of Water

2 tablespoons of Sambal Chilli Sauce

1 tablespoon of Salt

If you are going to clean the trout it is probably best to cut fish's head off and remove the insides, however, for presentation I personally like to keep the head attached.

Rinse the fish in some salty water making sure the blood line is removed as best possible.

Mix the brine (Water, Salt and Sambal Chilli Sauce) in a dish that the Trout fits lengthwise into.

Let the fish brine for between 30mins to 2hrs before smoking allowing the brine to penetrate inside the fish.

Prepare the grill 20mins before removing the fish from the brine, start the Pellet Grill or Smoker up and set it to 70°C (150°F).

Remove the Trout from the brine and lay it on paper towel to dry it off.

Cut some Frogmat to size as it is perfect for using with delicate foods such as fish. Set the Frogmat in the centre of the Smoker and place the fish onto it.

Let the fish smoke for 30 - 45mins at this low temperature. This will help dry the outside of the fish and begin imparting the delicate smokey flavour into the fish.

After 30-45mins increase the temperature to 105°C (225°F) for a further 20-30mins.

A standard 8-10 inch Trout will take approx. 1hr to cook. Once your fish is cooked to your liking remove it from the Smoker and let it cool slightly before removing the skin and bones.


BBQS of the World





This is a very simple Lemon Chicken recipe rotisserie style. What's great about cooking a chicken on the rotisserie is that you can vary the fillings for the chickens and make your own variations. This recipe can also be used with other kinds of poultry such as Spatchcock or Fowl.


1 x 1.5 – 2.5kg Chicken (Cornfed Chickens are brilliant!)

1 x red Onion - quartered

4 – 6 x Garlic cloves

2 x fresh Lemons

Thai Seasoning – from local supermarket

Lemon Thyme to your liking

1 - 2 tsp freshly cracked pepper

1 tbsp salt

Charcoal - 5kg approx. depending on the type you’re using

Bring the chicken to room temperature by removing it from the fridge an hour or so before you want to start cooking.

Get the spit set up and fire up the charcoal. You will want a fair amount of charcoal to start with and give it 30 – 60mins to get settled. If possible set it up in an area that is somewhat sheltered from the breeze.

Wash the chicken inside and out & pat dry with paper towel.

Grate the lemon rind from one of the lemons into the cavity of the chicken.

Roll the lemon you have just removed the rind from on the bench before cutting it open. Squeeze the lemon juice over in the inside and outside of the chicken.

Season with pepper, salt and Thyme making sure it’s all over the inside and outside of the chicken. If you have Thai Seasoning available you can also add this to the chicken at this stage.

Cut the remaining Lemon into quarters or smaller and squash the pieces into the chicken cavity. Add the garlic cloves and quartered onions making sure to mix them around inside the chicken.

Skewer the chicken and secure it using chicken prongs and the legs and wings with cooking string.

You may find that during the process of securing the chicken to the skewer some of the seasoning has come off. Ask your mate to help out and to hold and spin the chicken on the skewer so you can touch up the seasoning a little.

Take the chicken to the spit and start cooking.

You will need to adjust the height of the chicken from the coals and keep an eye on it to make sure it’s cooking at the right speed.

The cooking time will vary greatly depending on the amount of charcoal you’re using, the distance of the meat from the coals and the amount of breeze around.

All that’s left to do is sit back, relax and watch that chook cook!


The Skirt Steak is a very thin cut that comes from the muscles that surround the diaphragm. Skirt steak is a long cut and comes covered by a membrane that is more often than not removed prior to cooking. This cut is more renowned for its flavour than its tenderness.


500 – 700g Skirt Steak


2 – 4kg of Charcoal

Place the steak over onto the grill over Medium to High heat for 1 1/2 – 2 mins each side.

Add the salt to the each side once you have browned it off.

TIP: Perfect for serving up first to give your guests a taster to keep them hanging. Cut into thin 1-2cm slices and hand around.


BBQS of the World



This is an excellent beef jerky recipe and well worth the wait! You are able to use many different flavours of Pellets but I like smoking with Applewood & Sugar Maple BBQr's Delights Pellets.


1.5kg of Top Side Beef

1 cup Teriyaki Sauce/Marinade

1/4 cup Soy Sauce

1 tablespoon x Sweet Baby Rays Honey Barbecue Sauce

1 teaspoon x Garlic powder

1 teaspoon x Onion powder

1 teaspoon x Chilli Flakes/Powder

Trim all of the fat off the meat.

Cut the top side Beef into 6mm - 1cm thick slices.

Cut the slices into lengths about 3cm wide.

Pound the meat lightly to tenderise it.

Mix the ingredients in a bowl and then add the mixture into a large ziplock bag.

Refrigerate overnight or for 8 - 24hrs.

Preheat the Pellet Grill to 70 °c

Place the beef strips inside the grill, spreading them evenly.

Smoke for 6 - 8hrs turning the beef about halfway.

Mist with some Apple/Chilli/BBQ juice mix to add some moisture. I have found this is a great time to sprinkle some chilli flakes mixed with salt onto some of the strips to give them a bit of a kick.

Once the beef has reached your desired dryness, they are ready to be shared and eaten.


BBQS of the World


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