BBQ Picanha The Best Way to Cook Picanha on a BBQ What is the best way to cook Picanha? What is the best way to cut Picanha? Here is a foolproof solution...
Hot Smoked Oysters Prepare to be blown away by the incredible smoking capabilities of the Charlie Charcoal Oven! With just a piece of fruit wood added to the charcoal, your dishes will be...
Reverse Seared and Smoked Tomahawk Steak Learn how to cook the perfect steak with Chris Taylor, a professional chef, food stylist, fire cooking expert, and author.
No Knead Fire Bread by Shaun & Dawn Hayward This recipe was given to us from Charlie customer's Dawn and Shaun Hayward. It's a super easy recipe and an excellent way to bake bread over hot charcoal in the...
Baked Aubergines with Tahini, Pomegranate, and Watercress by Chef Bart Van Der Lee. Slowly smoked and roasted aubergines. By slow roasting the vegetables take on a carmelised quality which is delicious. The pomegranate seeds add a touch of colour. This side dish is...
Fire Roasted Baby Potatoes by Chef Bart Van Der Lee Potatoes are a great carrier of smoke flavour. These potatoes are cooked slowly over fire and really take on the aroma from the fire. Dry roasting potatoes dries them out...
BBQ Chocolate Fondant Cake with Berries, Mint and Gin Cooking over fire works brilliantly for desserts like this delicious chocolate cake. Chef Bart Van Der Lee says this is his family's favourite dessert. It's rich and decadent. The perfect...
BBQ Roast Beef Rump Heart with Mustard Crust Slow roast to perfect using the Charlie Oven. It's effortless to set up for roasting. Set it and then forget it. Charlie will hold the temperature for several hours on...
Black Garlic Roasted Jumbo Prawns with Pickled Lemon and Coriander by Chef Bart Van Der Lee. Charcoal cooking seafood creates a gorgeous aroma in the Charlie Oven. It prompts memories of summer. The aroma creates anticipation. This recipe uses black garlic and preserved lemons. It's incredible, especially when...
