Outdoor Cooking & Charcoal Oven Recipes / Grill

Leeks cooked directly on charcoal in the Charlie Oven

Cooked in the Charlie Charcoal Oven

BBQ Dirty Leeks

Whole leeks cooked straight on the charcoal until the outside blackens and the inside steams to a soft, sweet, smoky centre. Peel away the burnt layers, season and serve.

Tara QuickCo-founder, Charlie Oven
Grill
Prep5 minutes
Cook20 minutes
Serves4
DifficultyEasy
Oven temperature180°C (355°F)
RackDirectly on the charcoal, then an upper rack to finish
CharcoalAbout three quarters of a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-au/blogs/charcoal-recipes/bbq-dirty-leeks

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Ingredients

4 servings as a side

For the leeks

Equipment

Method

Setting up Charlie
  1. Light a 3/4 load of Stag British Ash Charcoal in your Charlie Oven and allow the flames to establish.
  2. Wait until the oven reaches approximately 180°C (355°F). You can add a small piece of wood for extra smoky flavour if desired.
  3. There is no need to wait for the charcoal to burn down before placing the leeks directly onto the coals.

Prepare

  1. Clean the leeks

    Trim the roots and any tired outer leaves, keeping the leeks whole. Rinse them thoroughly under running water, easing the top layers apart so you can wash out any grit.
    Why this mattersSoil often hides between the layers of a leek, and once they are charred there is no way to rinse it out. A careful wash now saves a gritty mouthful later.

Light Charlie

  1. Light Charlie

    Light about three quarters of a football of good-quality lumpwood charcoal in Charlie. Open the vents, close the door and bring the oven up to 180°C (355°F), a good medium to hot heat. Add a small, dry piece of wood to the charcoal for extra flavour if you like.

Char

  1. Put the leeks on the fire

    Once Charlie is at temperature, lay the leeks directly onto the charcoal and close the door. There is no need to wait for the charcoal to burn down first.
    Why this mattersThe outer layers act as a protective jacket. They blacken on the fire while the inside steams gently, which is what gives the leeks their soft, smoky centre.

  2. Turn until evenly charred

    After a couple of minutes, turn the leeks with long tongs and close the door again. Keep turning them every couple of minutes until the outside is an even colour all over, about 15 minutes in total.
    15 min timer

  3. Finish on a higher rack

    Larger leeks may need a little longer. Move them onto an upper rack for a couple of extra minutes to finish cooking through without burning further. Smaller leeks can come straight out.
    2 min timer

Serve

  1. Rest until ready to serve

    Leave the cooked leeks to one side in their charred skins until you are ready to eat. They will stay warm for a while.

  2. Peel and season

    Just before serving, peel away the outer burnt layers to reveal the soft, pale leek inside. Season with sea salt and freshly ground black pepper and serve.
    Why this mattersKeeping the burnt layers on until the last moment holds in the heat and moisture, so the leeks come to the table soft and warm.

Tips

  • This method works brilliantly with other vegetables such as celeriac, pumpkin, or whole onions.
  • Make sure to clean the leeks thoroughly before cooking, as dirt can hide between the layers.
  • Serve with a drizzle of good olive oil or a knob of butter for an extra touch of indulgence.

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The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Do I need to wait for the charcoal to burn down before adding the leeks?

    No. Once Charlie has reached around 180°C (356°F), the leeks can go straight onto the charcoal. There is no need to wait for it to burn down.

  • Can I cook the leeks ahead?

    Yes. Cook them, then leave them in their charred skins until you are ready to serve. Peel away the burnt layers and season just before they go on the table.

  • Do I eat the burnt outer layers?

    No. The outer layers protect the leek as it cooks and are peeled away before serving. The soft, smoky leek inside is the part you eat.

  • What else can I cook this way?

    Celeriac and pumpkin both work well cooked directly on the charcoal. Larger vegetables take longer, so turn them regularly and finish them on an upper rack if needed.