Char-Griller recipes for your summer BBQ sessions


Looking for inspiration for your summer BBQ sessions? Check out these recipes from our mates at Char-Griller.

3-2-1 Low ‘n’ Slow BBQ Pork Ribs
Serves: 4-8 Prep Time: 20 min Cook Time: 6 hours

4 Pork Ribs (Baby Back or St Louis Cut)
Char-Griller Pork and Rib Rub
400mL Char-Griller Smoky BBQ Sauce / BBQ Sauce of your choice
Vegetable/Canola Oil to rub

Heavy duty foil
Reversible Rib Rack
Char-Griller Lump Wood Charcoal
Basting Brush

1. Using Char-Griller Lump Wood Charcoal prepare pit/off set and preheat to 220°F (105°C). Add hickory chips/chunks. (If using a ceramic smoker, leave deflector stone attached).
2. To prepare ribs, pat dry with a paper towel and trim excess fat. To remove the membrane that covers the bone side of ribs, use a paper towel to gently scrape the corner edge near bones to lift membrane. Peel back and continue to remove entirely.
3. Use a small amount of oil and rub over both sides of the rib (this will help
the rub stick to the surface).
4. Apply Char-Griller Rib and Pork Rub by shaking over ribs, making sure to evenly coat both sides.
5. Once grill is heated, place ribs in a BBQ Buddy Reversible Rib Rack and position on the grill of your smoker. A drip tray can be placed underneath to catch any fats and liquids.
6. Set up your Thermometer and insert probe into the meaty part of ribs to monitor temperature during cook.
7. Cook for 3 hours, ensuring constant temperature is maintained.
8. After 3 hours, internal temperature of ribs should be between 160-170°F (71-77°C). If not, cook for a bit longer until desired temperature is reached. Remove ribs and place on pre-cut heavy-duty foil. Baste with BBQ sauce, tightly wrap and place back on grill to cook for a further 2 hours.
9. After 2 hours, open foil and baste ribs in additional sauce. Place ribs back on grill and cook for additional 1 hour or until internal temperature reaches 195°F (91°C).
10. Baste with additional BBQ sauce before serving. Enjoy!
Char-Griller Rib and Pork Rub is also suitable for use on pork butts and whole pork shoulders

BBQ Roasted Split Chicken
Serves: 4 Prep Time: 20 min Cook Time: 40mins

1.2kg fresh whole chicken, butterflied
Char-Griller All Purpose Rub
Vegetable/Canola Oil to rub

Heavy duty foil
Hot Plate Liner

1. To prepare Chicken, begin by cleaning chicken and cutting down the backbone to butterfly.
2. Pat chicken dry with a paper towel and then apply a small amount of oil and massage all over.
3. Using the Char-Griller All Purpose Rub, shake over entire chicken and ensuring an even coating all over chicken. For an extra flavour lift, separate skin from breast meat and apply some additional rub with oil underneath skin layer.
4. Allow chicken to marinate in fridge for at least 30-45mins before cooking
5. Preheat Gas BBQ to a medium-high heat (200°C). Cut a Hot Plate Liner to size of chicken and place on BBQ hot plate.
6. Remove chicken from refrigerator and place onto the liner. Grill the chicken with BBQ Hood closed for approx. 20 minutes on each side until it is cooked through and skin is golden.
7. To check if chicken is thoroughly cooked, internal temperature of chicken should be at 165°F (75°C) when thermometer is inserted into thickest part of thigh, or thigh juices should run clear when pricked with fork.
8. Remove chicken from grill and allow to rest for 5-10 minutes. Serve and enjoy!
Char-Griller All Purpose Rub also suitable for steaks, pork spare ribs, chicken wings and skewers, seafood and grilled vegetables.

Low ‘n’ Slow Beef Brisket – Recipe by Basting Bros Australia
Cook Time: 12-15 hours (trust us it’s worth it!) Prep: 30min Serves: depends on size of brisket

1 Beef Brisket
2 teaspoons cooking oil
Char-Griller Brisket & Beef Rub
Beef Stock for spritzing

Char-Griller Lump Wood Charcoal
Char-Griller Marinade Spray Bottle

1. To prepare Beef Brisket, trim your brisket and removing any silver skin or excess fat. Then massage brisket with cooking oil which will act as a binder for your rub.
2. Apply Char-Griller Brisket & Beef Rub, ensuring an even coating on all sides of the brisket and pat down.
3. Cover in cling wrap and keep brisket in fridge until you have heated your smoker.
4. Light lump wood (in chimney, or directly in grill) and heat your smoker to optimal cooking temperature of 250°F (121°C). Add your favourite wood chips/chunks to top of coals.
5. If using a smoker, a water pan is recommended to maintain moisture during the cook and prevent meat from drying out. Fill two aluminium foil trays (one inside the other) approximately ½ – ¾ full with warm water and place on grill. You may require more water during the cook, so be sure to keep an eye on it. See below for Kamado cooking.
6. Once Grill has reached cooking temperature, take brisket out of tray and place it fat side up, meat side down onto grill grate.
7. Set up your thermometer and probe into centre of meat to monitor temperature during cooking process. Close lid to maintain grill temperature of 121°C/250°F.
8. Using the Char-Griller Marinade Spray Bottle, you may opt to spritz your brisket whenever it is looking dry with water or broth.
9. When your brisket has reached an internal temperature of 71°C/160°F, you may experience a cooking stall. To overcome this, wrap your brisket in aluminium foil or pink butchers paper and place back on grill.
10. Once brisket reaches an internal temperature of approx. 93°C/200°F, probe with a skewer to check doneness. There should be some resistance, if not cook brisket for a little longer.
11. When you are happy with the level of doneness of your brisket, remove from grill, wrap in a towel and place inside an Esky. Allow brisket to rest for approximately 2 hours.
12. After brisket has finished resting, remove from Esky and unwrap. Place brisket on chopping board and begin to slice against the grain of the meat. Serve with Char-Griller Smoky BBQ Sauce and enjoy!

• When prepping your brisket, take note of the running direction of grain on meat by making an indication in brisket or taking a photo on your phone. This is good to remember for when you are cutting into your brisket at the end of the cook.
• If you are cooking on a kamado such as the Akorn or the Ceramic Kamado, during step 5 make sure to insert the deflector plate, place the water pan on top of the deflector plate, followed by the grill grate, and then place the brisket centred on top of the grill grate.
• When it comes to cooking brisket, no two cooks the same. Therefore, rather than relying on solely cooking time, a measure of the internal temperature is a better indication of doneness.
Char-Griller Beef & Brisket Rub is best suitable for any red meat including steaks and roasts.


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