BBQ Pork Ribs | American BBQ Classics Smoky, sticky and seriously tender. Mark O’Brien’s thick-cut pork belly ribs are cooked low and slow with applewood smoke and homemade Tennessee BBQ sauce.
Smoked Piri Piri Chicken | American BBQ Classics Mark O’Brien’s Piri Piri chicken is seasoned overnight, roasted over charcoal with apple wood smoke, then rested in butcher’s paper to keep the meat wonderfully juicy.
Pecan Pie Recipe | American BBQ Classics Make Mark O’Brien’s pecan pie with toasted pecans, sweet pastry and a rich brown sugar filling.
Spicy Cornbread | American BBQ Classics Bake Mark O’Brien’s smoked cheddar and jalapeño cornbread. An easy American BBQ side with a soft centre and golden top.
Whole Grilled Sea Bass Whole sea bass grilled directly over charcoal with lemon, crisp golden skin and beautifully moist flesh, cooked simply in the Charlie Oven.
American BBQ Pork Shoulder Steaks with Carolina Sauce Low and slow pork shoulder steaks smoked with apple wood and finished over charcoal with layers of homemade Carolina sauce for tender, sticky American barbecue.
Roasted Honey & Chilli Carrots Whole carrots gently steamed, then roasted with butter, honey and chilli in the Charlie Roasting Tray until beautifully caramelised and full of flavour.
Charcoal Grilled Prawn Cocktail Whole-shell prawns grilled over charcoal on the Charlie Perforated Plancha Rack, served warm with a crisp herb salad and homemade cocktail sauce.
Pizza Dough A simple, fast-proving pizza dough that delivers light, airy bases with crisp edges, perfect for cooking back-to-back pizzas.
