Enjoy the last days of summer with Adam Robert’s Kingsford charcoal BBQ recipes
Most people would agree that barbecue grilled food over charcoal tastes better than grilled over gas. Yes, gas barbecue is more convenient and quicker. But when you are on holiday or at a long weekend why not prepare your family feast slowly, carefully to savour an authentic true charcoal grilled goodness?
Adam Roberts, a charcoal barbecue expert shares these mouth-watering recipes in collaboration with Kingsford Charcoal Australia & NZ.
Adam is a barbecuing aficionado – he is the Co-Founder and the General Manager of the Australasian Barbecue Alliance and the New Zealand Barbecue Alliance and has trained more than 1,500 barbecue competition judges across Australia and New Zealand. Adam has competed in barbecue competitions in both Australia and New Zealand and is a two-time Reserve Grand Champion trophy winner.
Reverse Seared NY Strip Steak w Smoked Pumpkin & Jamon Asparagus
Ingredients List
- NY Strip Steak (also known as Porterhouse, Striploin) approx. 500g per steak or a minimum of 2 inches thick.
- Seasoning Mix – Kosher Salt, Fresh Cracked Black Pepper, Brown Sugar - 1 part of each
- Pumpkin – Whole or half Butternut Pumpkin
- Asparagus Spears
- Jamon (Serrano Ham or Prosciutto) for wrapping
- Kingsford Original Charcoal for an authentic smoky flavour
- ½ cup Bearnaise sauce for serving
Method
- Season the steak with the Seasoning Mix, making sure to cover all sides of the steak generously.
- Place the steak on a rack in a preheated bbq or smoker and gently warm it until it reaches 120F internal temperature. Have a charcoal briquet flame grill already lit and ready to go just before the steak reaches 120F.
- Quickly transfer the steak over to the flame grill and constantly flip the steak to get an all-over flame grill and remove it from the grill once the internal steak temperature reaches 135-140F.
Serving Suggestion
Serve with some Jamon wrapped grilled asparagus and low n slow smoked butternut pumpkin with bearnaise sauce on the side.
Cook Time 45 mins/Serves 2
Rotisserie Lamb Cutlet Rack W. Smoked Sweet Potato & Tzatziki
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Ingredients List
- Lamb Rack
- Seasoning
- Sweet Potato
- Greek Yoghurt
- Cucumber
- Mint
- Lime
- Kingsford Charcoal with Mesquite for an authentic smoky flavour.
All Purpose Seasoning Rub
- 1 part Kosher Salt
- 1 part Fresh Cracked Black Pepper
- 1 part Brown Sugar
- ¼ part Mustard Powder
- ¼ part Onion Powder
- ¼ part Garlic Powder
- 1/8 part Cayenne Pepper
Method
- Trim the skin off a full rack of lamb cutlets, trim the fat cap back to about 10mm thick on top of the meat, and season well with an all-purpose seasoning rub on all sides and edges.
- In a smoker, gently cook the lamb rack over indirect heat until the internal temperature of the meat reaches 120F.
- At the same time, slice a whole butternut pumpkin in half, lengthways, drilling with oil and a sprinkle of the all-purpose seasoning mix and smoke with the lamb rack until the pumpkin reaches an internal temperature of 180F.
- Using a separate grill, fire up a handful of Kingsford Charcoal with Mesquite, and once the lamb rack reaches 120F internal temperature, flash grill the rack over the flame, constantly turning and flipping until the internal temperature reaches 140F internal.
- Rest in foil for up to 10 minutes and then slice into single cutlets.
Serving Suggestion
Great as a lamb lollipop type snack on their own with a drizzle of tzatziki and fresh mint leaves. Alternatively, serve with some smoked butternut pumpkin and grilled asparagus or broccolini.
Cooking time 60 mins/Serves 2 people
Woodfired Portobello Mushrooms & Grilled Halloumi Cheeseburgers
Ingredients List
- 4 x Portobello Mushrooms
- 4 x Brioche Buns
- Olive oil for drizzle
- Kosher Salt
- Fresh Cracked Black Pepper
- Halloumi Cheese
- Ketchup
- Mustard
- ½ cup fine chopped White Onion
- Pickles
- Shoestring fries or Potato Wedges
- Kingsford Charcoal with Applewood for an authentic smoky flavour.
Method
- Wash and pat dry four large portobello mushrooms, discarding the bulk of the stumps. Fire up the grill using Kingsford with Applewood briquets. Drizzle olive oil and add a sprinkle of kosher salt and fresh cracked black pepper to each mushroom. Add to the grill.
- Flip the mushrooms every minute or so, until they become soft and slightly charred. Rest mushrooms in foil for a few minutes while you prepare the buns.
- Lightly toast the inside face of the buns and the haloumi over the charcoal until the cheese warms through and the buns are lightly toasted. Load the buns with ketchup, mustard, pickles, chopped onion before adding the mushroom and haloumi cheese.
Serving Suggestion
Serve with a side of seasoned shoestring or potato wedges with sour cream and sweet chilli sauce for a complete meal.
Cook Time 20 mins/Serves 4
