Recipes

Source: Chef Andrew Clarke Acme Fire Cult Classics Charlie Oven Masterclass Prep time 10 min Cook time 60-90 min Servings 6-8 pers Category Sides Origin United Kingdom Ingredients 2 Golden...

Smoky chargrilled bone-in ribeye steak tastes sensational grilled in the Charlie oven. Add Salsa Roja is a complex tasting sauce, yet it's incredibly simple to make.

Sweet potatoes make a lovely change from normal potatoes, and fondant potatoes are an interesting alternative method to roasting. This dish absorbs the aroma of the charcoal. This side dish...

Make vegetables the star of the show with this inventive dish by Chef Andrew Clarke. Chargrilling leeks directly over charcoal delivers sensational results. The leeks stem on the inside at...

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...

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...

Learn how to cook the perfect steak with Chris Taylor, a professional chef, food stylist, fire cooking expert, and author.

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...

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...