A hotter fire and heavier smoke won’t automatically make budget sausages taste better. Intense heat can split the skins and leave the centres unevenly cooked. If supermarket sausages seem a little plain, making cheap supermarket sausages taste gourmet on the grill...
What if your BBQ budget’s biggest leak isn’t a new smoker, but the steady stream of charcoal, smoking woods and small accessories? Fuel and handy extras are easy to overlook, while one-off gear can make annual spending hard to predict. A practical approach to...
A busy steakhouse needs a fire that supports the pace of service, not just a headline heat claim. The best charcoal for high-volume steakhouse use is the fuel that suits your grill, searing demands and replenishment routine without adding unnecessary work for the...
The best piri piri chicken isn’t cooked over the fiercest flames. The best way to cook portuguese piri piri chicken on a grill is to build flavour with a bright, balanced marinade, then let steady charcoal heat do the work. Direct flames can scorch the skin before the...
A flat charcoal surcharge can make menu costing less accurate, not more. If you’re working out how to calculate charcoal cost for a restaurant menu, remember that fuel is shared across cooking sessions, while use varies by dish, method and service. Charging...
The pressure reading on your weather app is rarely the main reason a BBQ cook runs long. So, does barometric pressure affect bbq cooking times? Yes, but the effect depends on whether you’re dealing with a lasting change in altitude or a temporary shift in the weather....
