The BBQ Journal
Recipes, techniques and guides from the Barbeques Galore kitchen.
Latest Articles
Smoked Carrots with Sesame Yoghurt
Whole carrots smoked over indirect heat, then finished with sesame yoghurt and herbs.
Barbecue Glossary
Short meanings for the words used across the recipes, timings and buying guides.
Buying Guide: A Portable Barbecue
What to check before a single-burner barbecue comes camping, onto a balcony, or into the car.
Buying Guide: Gas or Charcoal
Choose gas for weeknights and steady heat. Choose charcoal when the cook itself is the plan.
How to Clean Grill Grates
Burn off residue, brush while the grates are hot, then oil them before the next cook.
How to Light a Gas Barbecue Safely
Lid open, one burner at a time, then preheat. A short routine that prevents a gas build-up.
Pork Ribs: A Simple Timing Guide
Baby back ribs on a covered barbecue: about 3 hours at 135°C, then a short glaze.
Chicken Thighs: Time and Temperature
Bone-in thighs need a hot start and a covered finish. Pull them at 74°C in the thickest part.
How Smoke and Resting Change the Cook
A little smoke goes a long way, and the rest after cooking is where brisket and ribs soften.
Two-Zone Heat on a Covered Barbecue
One hot side for colour, one cooler side for finishing. The setup behind most barbecue cooks.
Smoked Brisket with a Coffee Rub
A whole-packer style cook scaled for a covered barbecue: salt, pepper, coffee and a long rest.
Smashed Burgers - Griddle Recipe
Craving that crispy-edged, flavour-packed burger everyone's raving about?