BURNS BETTER. BURNS LONGER. TRUSTED QUALITY. Heat Beads Recipe Booklet Nothing beats the flavour of chargrill cooking over Heat Beads BBQ Briquettes! For more inspirational chargrill recipe ideas visit www.heatbeads.com
Food Chicken Temp High Jalapeno Chicken Wings BBQ Recipe Celebrity chef, author & restaurateur, Adrian Richardson, cooks his Jalapeño Chicken Wings BBQ recipe on highly rated TV show Good Chef Bad Chef. 1kg chicken wings, split Marinade 2 limes, zest and juice 1 clove garlic, grated 1 knob of ginger, grated 2 Jalapeño chillies, finely chopped 1 long red chilli, finely chopped 1 teaspoon Siracha chilli sauce 1 tablespoon tomato sauce ¼ cup coriander 2 tablespoons soy sauce Combine all marinade ingredients in a large mixing bowl. Toss the wings through the marinade, making sure they are well coated. Cover and refrigerate for at least one hour (preferably overnight). Place the marinated chicken wings onto skewers. Then season with salt and pepper. Place the skewers on a hot barbecue. Baste with remainder of marinade, turning skewers every minute or so to ensure even cooking. Do this for 10 15 minutes or until cooked through. HEAT BEADS RECIPE BOOKLET Page 2 of 7
Texan Beef Fillet with Mexican Relish BBQ recipe Food Beef Temp High Celebrity chef, author & restaurateur, Adrian Richardson, cooks his Texan Beef Fillet with Mexican Relish BBQ recipe over Heat Beads BBQ Briquettes on highly rated TV show Good Chef Bad Chef. 1 rump steak Dry Rub 1 tablespoon toasted coriander seed, toasted and ground 1 tablespoon cumin seed toasted and ground 1 teaspoon ground white pepper 1 tablespoon smoked paprika 1 tablespoon oregano 1 tablespoon ground chilli flakes 1 teaspoon garlic powder salt Rub the beef in the BBQ dry rub and let it sit overnight. Grill the beef to medium rare, allow it to rest, then slice. Toss all salad ingredients together (except for corn cobs) and toss through the beef and the juices. Salad 2 corn cobs 200gm mixed lettuce leaves 3 ripe tomatoes 6 limes ½ bunch fresh coriander 4 tortilla toasted and roughly broken up 1 red onion 2 ripe avocados olive oil Serve with grilled corn on the BBQ and a cold beer. HEAT BEADS RECIPE BOOKLET Page 3 of 7
Food Seafood Temp High Prosciutto Wrapped Prawns BBQ Recipe Friend of Heat Beads BBQ Briquettes & local BBQ enthusiast, Chris Girvan-Brown (The Urban Griller), shares his delicious Prosciutto Wrapped Prawns recipe. Fresh prawns Prosciutto Skewers Thousand Island Dressing 1/2 cup whole egg mayonnaise (or aioli) 2 tablespoons tomato paste (or tomato sauce) 1 tablespoon worcestershire sauce ¼ cup coriander 2 tablespoons soy sauce Prawns Peel your prawns leaving the tail shell, skewer the prawns from the head end and wrap each tightly with a 1/2 slice of prosciutto. Prepare your bbq with Heat Beads BBQ Briquettes. When ashed over and hot, sear the wrapped prawns for 2-3 minutes on each side or until they turn pink. Serve with thousand island dressing. Thousand Island Dressing Mix these ingredients together in a bowl with a fork. This is the basic thousand island dressing don t be afraid to adjust the measurements to suit your own taste. Try it with other ingredients: Garlic, crushed Capers, crushed Gherkin, chopped Chilli, chopped Coriander, chopped Mint, chopped Smoked oysters, chopped Add smoked trout flesh to make a dip HEAT BEADS RECIPE BOOKLET Page 4 of 7
Greek Lamb Souvlaki BBQ Recipe Food Lamb Serves 4-6 skewers Celebrity chef, author & restaurateur, Adrian Richardson, cooks his Greek Lamb Souvlaki BBQ recipe over Heat Beads BBQ Briquettes on highly rated TV show Good Chef Bad Chef. 1 leg of lamb topside Marinade 2 cloves garlic, finely chopped ¼ cup dried oregano 1 bunch dill 6 lemons 1 cup honey 2 sticks rosemary 1 cup olive oil ¼ cup marjoram 1 bunch flat leaf parsley 1 bunch mint 1 bunch oregano 1 cup sherry vinegar Yoghurt & Salsa 500g greek yoghurt 2 lebanese cucumbers, grated, salted & squeezed 1 tablespoon dried mint 3 cloves garlic, finely chopped 2 whole tomatoes, finely diced 1 bunch dill, chopped To serve 1 iceberg lettuce 3 lemons pita bread 05 06 07 08 Dice lamb into a bowl. Chop some fresh dill, parsley and oregano and add to the lamb. Pour the sherry vinegar, squeeze juice of 1 lemon and honey into the bowl. Also add the rosemary, dried oregano and mint, olive oil, pepper and 2 cloves of garlic. Mix all the ingredients in the bowl until the lamb is coated in the herbs and liquids. Add th lamb to the skewers. For each skewer, put half a lemon on each end of the skewer, book-ending the lamb. Add salt to taste. Cook the skewers over the grill on the barbeque, turning them every so often so the lamb is cooked through. To make the salsa, simply mix all the ingredients together in a bowl. Serve on pita bread with some salsa and lettuce. Drizzle freshly squeezed lemon juice to taste. HEAT BEADS RECIPE BOOKLET Page 5 of 7
Food Pork BBQ Setup Indirect Temp Medium Sticky Pork Ribs BBQ Recipe BBQ expert Colin Magee s delicious Sticky Pork Ribs BBQ Recipe as seen on TEN s real BBQ series, Keepers of the Flame the Ultimate BBQ Adventure. 3 sides pork spare ribs 1 sourdough loaf, sliced Marinade 2 tablespoons smokey paprika 1 small onion, chopped 1 cup red wine vinegar 1 cup tomato ketchup 2 tablespoons hot sauce ½ cup brown sugar 4 tablespoons soy sauce 1 long red chilli, deseeded & chopped 4 cloves garlic, chopped Combine all marinade ingredients in a large mixing bowl. Set some marinade aside to use as a sauce for the cooked ribs. Now add the ribs to the mixing bowl, making sure to coat generously with the marinade. Transfer to an aluminium tray and leave to marinate in the fridge for at least 6 hours. Cover tray with foil and place on the grill. Close barbecue lid and cook gently for 1½ to 2 hours turning a few times. When ribs are almost ready, chargrill slices of sourdough. 05 Remove the cooked ribs from the tray and place them individually on the grill. 06 Char the ribs on both sides. 07 Remove the ribs from the heat and pour over remaining marinade. Cut into pieces and serve with your chargrilled sourdough. HEAT BEADS RECIPE BOOKLET Page 6 of 7
Food Lamb Temp Medium Serves 6 People Slow Roast Leg of Lamb BBQ Recipe Celebrity chef, author & restaurater, Adrian Richardson, cooks a delicious Slow Roast Leg of Lamb over Heat Beads BBQ Briquettes on highly rated TV show Good Chef Bad Chef. 1 x 2kg leg of lamb 8 cloves garlic peeled and cut into slivers 2 tablespoons salt 2 tablespoons freshly ground black pepper rosemary sprigs extra virgin olive oil 1 tablespoon honey juice of 2 lemons Make 8 incisions in the lamb approximately 3 cm deep. Insert your garlic slivers into incisions. Stuff rosemary sprigs into the incisions. Season your lamb with salt, pepper and olive oil. Place the leg of lamb on the centre of your BBQ. Replace the BBQ lid and ensure the vents are open. In a bowl mix lemon juice and honey with sprigs of rosemary and baste lamb as it cooks. 05 Lamb will be cooked in approximately 2 hours, when the internal temperature in the thickest part of the meat is 70 C. HEAT BEADS RECIPE BOOKLET Page 7 of 7