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N'Awlins Barbeque Prawns

Posted on Tuesday, March 27, 2018


INGREDIENTS 

  • 6 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon turmeric
  • 650g large green prawns (in their shells)

METHOD
  • In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes.
  • Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool to room temperature.
  • Using a sharp knife, split open the back of each prawns and devein it. Place the prawns in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.
  • Remove the prawns from the bag and discard the marinade. Grill in your Weber over direct high heat (230°C to 280°C), with the lid closed as much as possible, until the prawns are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm or at room temperature with rice, if desired.



Easter Recipe Grilled Salmon and Chipotle Sauce

Posted on Tuesday, March 27, 2018



INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped red onion
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 can (790g) whole tomatoes
  • 1 canned chipotle chile in adobo sauce
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon finely chopped black pepper
  • 4 salmon fillets (with skin), 170g to 225g each and about 2.5cm thick
  • Extra virgin olive oil
  • Salt
  • Freshly ground black pepper
METHOD
  • In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften.
  • Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.
  • Generously brush or spray the fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over direct high heat (230°C to 280°C), with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and finish cooking them to desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce and serve with cous cous or quinoa.


PREP TIME





The Easy Step-By-Step Method For Cooking Delicious BBQ Roast Turkey

Posted on Monday, December 14, 2015

Perfect Basics - Whole BBQ Roast Turkey

Even with a plain old supermarket turkey, this technique will give good results, but if you can, get free range turkey - the flavour and texture justify the extra cost without a doubt.

  • 1 whole turkey - preferably free range
  • 6 cloves garlic, crushed
  • 50 g butter
  • 6 large fresh rosemary sprigs
  • 6 large sprigs fresh thyme
  • 1 large lemon, quartered
  • 1 tablesp olive oil
  • 5 tablsp chicken stock or water
  • salt & pepper for seasoning
  1. Make sure the turkey and the butter are at room temperature. If you've just taken the bird out of the fridge, you'll need to extend the cooking times significantly to compensate.
  2. Put the garlic in the gut cavity, and then fold up the rosemary and thyme sprigs and shove them in as well.
  3. Sprinkle some salt and pepper into the cavity and then push in the lemon quarters. Drizzle in the olive oil as well.
  4. Use a small skewer to hold the opening of the stomach cavity closed.
  5. Use your hands to rub the butter into the skin of the bird, making sure to get it all over. Wash your hands and then sprinkle a little salt over the bird.
  6. Pre-heat your hooded BBQ to 220°C (428°F) and when it reaches temperature, put the bird on a baking rack in an oven tray, breast down and put it in the BBQ.
  7. After 20 minutes check that the bird is cooking evenly and adjust it's position if required. Add the 6 tablsp of stock or water to the tray. You also need to lower the BBQ temperature to 180°C (356°F).
  8. After another 30 minutes, check that the bird is cooking evenly and adjust if required. Put in another 3 tablsp of stock or water. Close the BBQ hood.
  9. Now from here, the cooking time is going to depend upon the size of your bird. It will range from another 70 minutes (small bird) to 170 minutes (v. large bird). Whatever the size, keep checking it every 30-40 minutes to make sure it is cooking evenly and that the juice on the bottom ofthe tray is not burning (add more water if it is).
  10. The target temperature in the thickest part of the breast is 80°C (176°F) - check it using a thermometer probe. Put the probe in approximately 3/4 of the way into the breast meat, making sure you don't go too far and hit bone.

Once the internal temperature is achieved, turn off the BBQ, but leave the hood closed. Leave the bird there for 20 minutes to allow the proteins to relax a little (i.e. the meat loosens up).

It's important to note here that salmonella bacteria die at 74°C (165°F)so do not turn off the heat if the bird's internal temperature is much less than 80°C (176°F).

You've now cooked the perfect BBQ roast turkey - serve and enjoy.

Perfect Basics - Whole BBQ Roast Turkey - Advanced
Exactly the same process as above, but brine the bird for 12 hours before hand.
Once you take the bird out of the brine, pat it dry with paper and make sure it is at room temperature before proceeding with the above recipe.

Find out how how brining works, here.
Get some great brine recipes, here.

The above requires a significant amount of planning and effort but if you have the time and the inclination, the end result is stunning - you will be amazed at the difference it makes.

Source - http://www.bbq-down-under.com/

EAST versus WEST. Weber v Beefeater

Posted on Friday, November 27, 2015

Come and check out our BBQ cooking demos tomorrow

Feed your curiosity about the Weber Q at our Findon Store (383 Findon Rd Findon)
Saturday: 11am-3pm (also open Sunday 11-3pm for great deals on BBQ’s)

Or understand how good Beefeater BBQ’s are at our Unley Store (61 Unley Rd Unley)
Saturday: 10am-2pm

Talk to Gas Works about an Outdoor Kitchen and make the most of summer.

Join us TOMORROW (Saturday 21th November)

Posted on Friday, November 20, 2015

 

Join us TOMORROW (Saturday 21th November) from 10am -2pm at the newly renovated Unley store 161 Unley Rd where they will be cooking up a storm with a FREE Beefeater BBQ’s cooking demo. Great specials and great ideas to impress at your next BBQ.

Or Drop into the Findon Store for our FREE Weber BBQ Cooking Demos at 383 Grange Rd Findon. This is your chance to see first-hand just how easy it is to cook on the Weber Q and experience the amazing tastes. You’ll get the good cooking oil on great recipes, BBQ tips and bonus cover on the full range that is exclusive to Weber Specialist Dealers. If you can get into the store on Saturday the Findon Store will be open for specials on BBQ’s 11-3pm on Sunday.

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