BBQAroma

BBQAroma BBQ shop and BBQ store for outdoor cooking and charcoal BBQ enthusiasts. Family run. We practise what we cook. We have a range of chili sauces and rubs as well.

Shop www.bbqaroma.com.au

Shipping Australia wide from Sydney.

1300 EAT BBQ (1300 328 227) local call. Our business mostly focuses on skewer grilling, open charcoal barbecues and smoker equipment/ accessories. Our shop is OPEN - Monday to Saturday (except Public Holidays) 10AM to 5.30pm
Sunday Closed (unless its a charcoal Emergency!)

Call 1300 EAT BBQ (1300 328227)
You can also call us on Tel: (02) 8003 3325

07/09/2026

This is what smoked low and slow lamb turns into on the Big Green Egg.

Lamb forequarter gives you shank, rib, neck and shoulder meat, and when it is falling off the bone, pulled apart and mixed together, it becomes a proper show stopper.

The Egg holds that low steady heat beautifully, apple wood smoke gets time to settle in, and our go to lamb rub builds that savoury smoked lamb flavour your brain tends to remember without any trouble.

This is why we use the gear and the rubs we sell.

06/09/2026

A decent T-bone for Father’s Day is already a good gift. Putting it straight on the charcoal makes it memorable.

This is caveman style, dirty cooking, inspired by the Italian Bistecca Fiorentina idea of hard heat outside and a very rare centre.

Hit both sides straight on the charcoal, then stand it upright on the bone so the T-bone takes some heat as well.

And no, it does not taste like an ashtray. Charcoal and ashtray are not the same thing, unless your taste buds have given up for the long weekend. Maybe we overthink this stuff a bit.

Good steak, clean charcoal, big heat, and a dad who suddenly looks very grateful.

05/09/2026

The most underrated pork cut at the supermarket might be hiding under “slow cook roast”.

Pork neck, or Scotch roast as most Aussies know it, is perfect for practising low and slow pulled pork, but cut it into steaks and you have a low cost BBQ feast as well.

I made a paste with minced garlic, BBQ seasoning and a bit of pickle juice, smeared it over the pork steaks, then grilled them over coals in the Big Green Egg XL.

That is the handy bit with the XL. Plenty of room to cook the whole roast cut into steaks, feed everyone, and still have leftovers for a cold pork steak sandwich the next day.

03/09/2026

Konro, hibachi, shichirin, same small charcoal idea, but the Valkry Rover gives you more grill options and better fire control.

Lighting it is simple with natural hardwood lump charcoal and wood and wax fire starters.

Stack the charcoal around the flame, leave it room to breathe, and let it catch.

The bit people get wrong is waiting for every piece of natural lump charcoal to ash over before cooking.

You do not need that.

Add fresh charcoal on top of the lit charcoal, let it build, and that is how you get a longer cook and a hotter burn without starting again.

Small grill feel, proper BBQ control.

01/09/2026

Some BBQ cooks are really just an excuse to stand near the fire.

Chunks of meat on a long skewer over the Big Green Egg, with little bits of fruitwood added for that mesmerising flame and lighter aromatic smoke.

That is the reason I like intact fruitwood timber for this style of cook. It is not as heavy as a strong Australian native hardwood, so it adds a softer smoke note while the flame and charcoal do their thing.

Simple meat, open fire feeling, and enough smoke to make standing there feel completely justified.

31/08/2026

Mussels do not need much when the smoke is right.

A heap of black mussels in the Big Green Egg XL, with hickory wood sitting in the background doing just enough.

No fancy sauce, no overthinking. Just wait for the shells to pop open, let that smoky back note land, and suddenly simple mussels turn into a proper savoury little feed.

The Egg is good like that. Sometimes less mucking around gives you the better result.

30/08/2026

Hot smoked salmon is not meant to taste like a campfire punched it.

Salmon fillets in a narrow fish basket, cooked gently with a little apple or hickory smoke moving around them.

This is not that translucent smoked salmon style. It is hot smoked, so the salmon cooks through while the moist flesh surface picks up that extra wood smoke without hiding the fish.

No need for big heat. Give it a bit more time, let the smoke waft through, and let the basket keep the fillets easy to handle.

That is the kind of simple BBQ gear that makes sense once you use it.

28/08/2026

Greek salad dressing fixes boring chicken breast before the charcoal is ready.

Slice the chicken thin, smack it flat, then let it sit in bottled Greek salad dressing while the Big Green Egg XL comes up to heat.

That is the hack. The dressing gives plain chicken breast a quick flavour hit, and the charcoal start up time becomes the marinade timer.

Then grill it hot, cook a bit extra, and tomorrow’s leftovers are sorted too.

Work once, eat twice.

27/08/2026

The Big Green Egg is a healthy machine, you just need to understand the burn.

Chicken thighs, salmon fillets, burnt blistered capsicum and thick charred cauliflower steaks, all loaded up over charcoal.

The vegetables are meant to look like that. Capsicum gets sweeter when the skin blisters, cauliflower gets those nutty charred edges, and suddenly your protein and fibre meal has proper BBQ flavour built into it.

Healthy eating does not need to look pale to be doing its job.

26/08/2026

Brisket is not really brisket until you cook the proper full packer.

Those smaller cost effective briskets most Aussies find at the supermarket can still be cooked, but they are not the same benchmark. They are usually younger, smaller, tighter pieces of meat, and they do not behave like a full pectoral brisket from a bigger animal.

The proper big brisket is where you understand what smoked brisket is chasing, fat, muscle, time, smoke, bark and that slow breakdown.

So if your little supermarket brisket fought back, do not give up on brisket yet.

Address

425 Parramatta Road
Sydney, NSW
2040

Opening Hours

Monday 10am - 5:30pm
Tuesday 10am - 5:30pm
Wednesday 10am - 5:30pm
Thursday 10am - 5:30pm
Friday 10am - 5:30pm
Saturday 10am - 5:30pm

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