Welcome to the Barbecue Scalore outdoor entertaining video.
I'm Jeff Jance.
This is the farm where we do a lot of the filming for my show.
So you know I love to cook.
And did you know that my favourite way of cooking is outdoors?
If you want to get the best results, you really should get one of these from Barbecue Scalore.
They're sensational.
And when you think about outdoor cooking, you think about steaks and sausages.
Now we will cover cooking those in these videos, but we're going to cook a lot of things on
this video.
In fact, have a look at some of these.
Those recipes look great, don't they?
Before we get onto the recipes, I'd like to run through some of the set up procedure.
It's very, very important for your barbecues.
All the information are in the booklets you'll receive, but let's run through them anyway.
Step number one, let's season the barbecue.
You see the cooking surfaces are made from cast iron.
They're porous.
They need to be seasoned.
Now the way you do that is like this.
I'm using the Barbecue Scalore nice and easy spray, but you can use one of the recommended
oils that's in the booklet.
Because it's important to spray the top and the bottom surface of all cast iron, including
the flat plate.
Much of the fantastic flavor of barbecues comes from the fact that fat drips down and
the smoke and flavor comes back up.
But excess fat needs to be collected.
That's why we use fat soak.
Pull out the tray, line it with foil, and put the fat soak down there.
That will absorb the excess fat.
Now when that goes nice and black, throw it out and start again.
Now for the gas, tighten your connection and give one full turn on.
That's all you need for the gas to flow.
Now to start the barbecue, use the automatic ignition.
Turn the first of the burners on, give it the ignition, and listen for it to start.
Once that's started, light the next jet and then the next.
And that's how you do it always in succession.
After about 20 minutes, the smoke will start to rise and you'll have seasoned your barbecue.
Now a quick wash with soapy water and then a light spray once again and you're ready
for action.
But remember, read the booklet.
All the instructions are very detailed.
Now we're ready to cook.
Steaks and sausages.
Now here are some of my favorites.
Steaks are like the T-bone, the eye fillet, and the scotch fillet for barbecuing.
And as for the sausages, well I just go down to the local deli and ask for whatever selection
they have.
You know, steaks and sausages are probably the most abused and most cooked thing on the
barbecue, but there is a way of doing them perfectly and I'll show you how to do it.
Now the first thing you do is get the barbecue ready.
Turn all the burners on high and put the hood down.
That way it will heat up quickly and the steaks will sear nicely.
As for the steaks, I like to sprinkle a little bit of salt and pepper just before I want
to cook it and then coat that with a little bit of cooking oil.
I like olive oil.
By the way, look at the brush I'm using.
I made that myself.
Grab some fresh herbs, tie it together and what happens is that brush won't burn on the
barbecue the way some nylon brushes do and plus it puts a little bit of extra flavor
into it.
Now take the steak and I like to seal it on the flat plate very quickly and then brush
the grill and drop the steak onto the grill.
Now put the hood straight down and turn the heat down underneath the steak.
Now it depends how you like your steak done.
I like it about three minutes one side and two on the other and turn it just once.
When you turn it that once, let it cook for the desired amount of time and then set it
up on top of the rack that's at the back there because resting your steak is just so important.
OK, that's a perfect steak.
If you want to make sure your sausages don't burst on the barbecue, it can be a real fiddle.
Poaching them in water, pricking them first, you don't want to do that.
With this hood, however, you can get right around that.
What you do is you get the barbecue nice and hot just like before.
All the burners on, hood down.
When it gets to hot, what you then do is turn off three of the internal burners, put your
sausages directly on the grill and put the hood down.
Now that's called indirect heat because there's no heat going underneath.
It's circulating within.
Once the sausages are on the barbecue, well, they'll take about 15 minutes to cook for
our sausages, but it does depend on the thickness that you have yourself.
Now at the last minute when they're done, if you want a little bit more chard flavor,
just simply turn the heat up and give them a bit of a blast.
And don't forget, once they're cooked, use the rack at the back of the barbecue.
It's just a great place to rest things.
Now a few things too.
If you want to cook for more than, say, the average family, say you've got 50 friends
coming around, you can do it on the Barbecue's Galore Turbo because you can stack your steak.
Simply cook the T-bones, in this case, and stack them up there and they'll stay nice
and warm under the hood until you need them.
One last thing, if you've got little sausages like these chipolatas, get one of these sausage
grills.
They can hold, well, that many.
And the thing is, they're a lot easier to handle on the barbecue.
There we have it.
Chips and sausages, perfectly cooked.
Now our next recipe is prawns kebabs, but before you do any recipe, you've got to clean
the barbecue down.
So use one of these, or there's a huge range actually of Barbecue's Galore.
Find one that suits you.
Now a little tip with the kebabs, if you're using wooden skewers, soak them in water first.
That way they won't catch on fire on the barbecue.
If you're using metal skewers, just give it light greasing of the oil you're using in
the recipe.
That way they slip off easily.
Now what I've done here is I've got, what, six prawns, five prawns skewered on the metal
skewers.
I just want to add a little bit of flavor.
I'm talking black pepper, white salt, a little bit of garlic, a little bit of oregano.
This is Greek oregano.
It's very good.
Now the vinegar I'm using, this is balsamic vinegar.
You can find this.
It's good.
If you can't find this, it's still good, but find your favorite vinegar anyway.
Splash a little bit on.
All of this is to taste, and the oil is an olive oil.
So just drizzle that on.
Now one last thing.
That's not protected from spoilage.
So you whack it in the fridge for about 30 minutes until they look like that.
As usual, brush the hot grill with some oil, prawns straight on, and why not a little bit
of bread and make some toast for the final presentation.
Now have a look at the meat kebabs there.
Typically done with some vegetables.
They're also marinated and fantastic.
When it comes to cooking the prawns, turn them just once and remember to baste them
with some of that marinade from time to time.
They don't take long.
Don't overcook them.
Serve the prawns with the crusty bread, which has been toasted, and a fresh salad.
They're prawns and kebabs with an Italian-style dressing.
This, folks, is a fish-a-roo.
It's a cross between a fish and a kangaroo, and it's going to make cooking fish a lot
easier.
And we've lined it with some alf oil because I want to bake the snapper and cook the juices
in there as well.
It's fantastic, isn't it?
Okay, let's have a little look at our snapper.
What I've done is found a snapper.
Found.
I bought a snapper that fits the fish-a-roo exactly, and I've slashed the outside just
so some of the flavours will penetrate.
Now to prepare the fish-a-roo, brush it with some peanut oil because it has that Asian-type
flavour.
Plus it doesn't get...
It doesn't burn so easily.
A little bit of ginger slices just scattered down the base.
Not too many.
A little bit of garlic.
Lemon grass.
If you can get some lemon grass, that works really, really well.
Coriander.
Just chopped up some of those leaves.
A little bit of salt.
Now if you don't want to use salt and stick to the really authentic flavour, look out
for this fish sauce.
It stinks, but gee, it's good.
Really makes Thai flavours come good.
Okay, in with our snapper.
Nice and snug.
Now a little bit more of the flavourings can be scattered over the top.
This isn't a precious recipe.
Just some of those flavours must go through.
And finally, squeeze of lime juice.
Whack the lid back on.
Makes it easy to handle.
Now it's ready for the barbecue.
Now we're cooking this on indirect heat.
Now you know what that is.
We've heated up the barbecue.
We drop our fish-a-roo right there in the middle, and we switch off the three main burners
in the centre.
Both the two on the outside on low, and that fish will take about 15 minutes to cook.
Yes, you can hear the fish.
It's calling out.
I'm ready.
And it is.
Now have a look.
The hot plate is very hot now, which is what I want, because I want to do some vegetables.
Capsicum and onions.
Look how hot that is.
That's sensational.
Toss that around nice and quickly.
Now when they're done, it takes another minute or so.
Open up the fish-a-roo.
Scatter the veggies over the top of that.
A little bit of coriander leaves.
Some lime juice.
And there it is.
The wild fish-a-roo.
We've just seen a Thai-style fish done on the fish-a-roo.
How about a Chinese-style chicken done on a rotisserie?
Lancelot Jans here.
By the way, this lance is a five-burner rotisserie rod.
You can get a three-burner, so you don't have to do as big a quantity.
Now you'll need a chook, and here's one now.
All we do is skew it straight through.
And this is the tricky part.
Well, it's not that tricky if you know how.
Lift the legs up.
Push this spike directly in, but remember to tuck those legs under like that.
Give it a good shove in there, and it won't come undone.
And magically, this other one appears here, which goes under the wings, but in through
the joints.
Solid little shove in there, and tighten that really well.
And there it is.
A chook, which is not going to move, onto the rotisserie.
Now our rotisserie unit is connected.
Just follow the instructions in the booklet.
Put the chicken over.
Switch off all the burners that are not directly under the chook.
The ones that are, put the one flat out.
Switch the button, and around and around Henry enter goes.
Now while that's happening, let me make you the world's easiest baste.
I have a small amount of honey here in this bowl.
That's Chinese honey, by the way, from Chinese bees.
And a little bit of soy sauce.
Mix that through.
And what happens is that darkness of the soy sauce and the saltiness is great on the skin,
and the honey is nice and sweet.
That caramelizes.
That's a great baste.
Now over here, I want to show you a simple sauce.
There's a little bit of water there, but better off with a little bit of chicken stock, if
you can get it.
Some red currant jelly goes in.
Some ginger, and some garlic, nicely chopped.
A little bit more of that special soy sauce.
Now what we do with these, the baste, brush the chicken from time to time until you get
the fantastic golden appearance that you require.
And as for the sauce, the little side burner on the side of the barbecue, it's really handy.
Whack that on, let it reduce by half, and that's a fantastic sauce to go with our chook.
To cook the chicken with the hood up, that's called open grilling.
It takes about an hour and 45 minutes.
However, if you put the hood down, it reduces your cooking by two thirds.
Okay, either way, you end up with a fantastic Chinese-style rotisserie chicken with Asian
greens and a sensational sauce.
Now let's have a quick recap.
We've done some steaks and sausages.
We've done something Italian, something Thai, something Chinese.
Time for something really down home.
Can you believe this?
Roast pork with crackling on the barbecue.
Absolutely sensational.
I'll show you how to make the crackling.
First of all, you get your nice little lump of roast pork like this.
What I like to do is rub in a little bit of salt, just like that, in she's rubbed, a splash
of vinegar, rub that in as well, and also just a little bit of oil.
Once that's rubbed in, lift this out onto one of these.
This is a roaster rack.
Have a look at that.
That's just perfect for the barbecue because it keeps the meat right off and away from
sticking on the bottom.
Now that is on a tray.
Now one last thing.
Now that's not what you think.
It's apple cider.
Pour some of that in so that when the juices come down, they don't burn, and plus that
apple flavor goes right through it.
Off to the barbie.
Right.
The pork straight in.
I'll tell you what we've done.
Incidentally, what we have here is the deluxe turbo.
It's the one that fits in with all the accessories.
It's sensational.
Now the setting here, we've got the whole thing on very, very high.
We want that hot to set the crackling.
But what we do, as soon as the pork goes in, turn the heat underneath the pork down to
low because you don't want it to burn underneath.
Now in about 20 minutes' time, that crackling should be absolutely perfect.
Here we are 20 minutes later, as I promised, crackling.
Next step, vegetables.
Now these have just been tossed in a little bit of butter.
Pumpkin, potatoes, zucchinis, whatever you really like.
Put that all the way around our pork.
And then we have to alter the setting just to make sure that they don't overcook or burn.
That's enough of the time being.
Now how about these?
These are onions covered completely in foil because they will burn.
There's more sugar in those.
They're going up the top on the rack and down this goes and we reset the whole barbecue.
Now what we're going to do is switch the ones underneath right off completely and turn those
high ones down to low.
An hour and a half later, that should be just about ready.
What we're seeing here is some more apple cider going into the pan juices.
But first I fried some onion and some apple pieces in a little bit of the butter that
was there.
Pour off the excess oil though and there it is.
That looks absolutely sensational.
Now you can thicken that with flour if you wish.
Now I know that pork is absolutely perfect after an hour and a half because I used this,
a meat thermometer to check.
Now you can use this for chicken, for beef and as we did for pork.
There it is, inner barbecue, rose pork just like grandma used to make.
Here's what other recipes can be done on a Barbecue's Galore Barbecue.
Now how about some ginger oranges for dessert on the barbecue.
First of all cast your eye over the ingredients.
For four to six oranges, what I like to do is peel back the orange and the white skin
using a very sharp knife.
Then cut the orange flesh cross ways and sprinkle some sugar and some slices of ginger between
each of the layers.
Re-form the orange and wrap it really well in foil.
Put these foil parcels onto the barbecue on low heat with the hood down for six to eight
minutes.
When they're ready, splash on a little bit of Cointreau, serve with whipped cream and
there it is, dessert on the barbecue.
Now have a quick look at the ingredients for stir fried sweet and sour pork.
Step number one is to heat the oil, vegetable oil in the cast iron pot.
Dip the pork pieces in the flour and deep fry it in the hot oil, then take it out and drain
it really well.
Now to prepare the sauce, put all the ingredients for the sauce into a wok except the cornflour
and water, which you mix together separately.
Once the sauce ingredients have mixed nicely and start to cook, then tip in the cornflour
blended with water and that will thicken the whole sauce.
Return the cooked pork and sprinkle with some shallots and there it is, stir fried sweet
and sour pork.
Next is a spicy Tex-Mex dip.
Now I'm going to show you how to do this as a dip and also as burritos in just a minute.
Have a look at the ingredients.
To make the dip, heat 50 mils of the oil in a deep pot and fry onions, capsicum and garlic.
And if you're using chilli, throw that in too.
Remove those cooked vegetables and then brown off all the mints in the remaining oil.
Add the vegetables back to the mints and then all the other ingredients except for the kidney
beans all into the pot.
Sim of this for one hour, stirring from time to time.
And for the last 25 minutes of cooking, put in the drained kidney beans.
And there it is ready to serve.
Just check the seasoning and it goes really well with some corn chips and some sour cream.
Now for the Mexican burritos, use the same Tex-Mex dip.
All you do is use that as a filling for some soft flour tortillas.
Now these are available in supermarkets and Mexican specialty stores.
Take a couple of spoons of the mints, roll it into the tortillas and line a cast iron
baking tray with either some baking paper or brush it with some olive oil.
Place the tortillas into the baking dish, pour over a tomato sauce and I'll tell you
how to make one.
Fry some onions in a fry pan, add some paprika, some cumin and some tomato puree and simmer
that for about five or ten minutes and there it is.
Pour that over the burritos, top it with some grated tasty cheese and pop that into the
barbecue with indirect cooking, which means no heat underneath the baking tray and with
the hood down.
Just keep cooking that until the cheese melts and goes nice and golden brown and there it
is, Mexican burritos.
Finally let's talk vegetarian pizza.
Here are the ingredients.
For the pizza dough there's a recipe in the booklet if you choose to make it yourself
but you have some other options too.
You can either go to the local baker and ask them for some bread dough or pop into the
supermarket and get one of those pre-prepared bases, whichever you prefer.
Once you have the actual base, to make the tomato sauce that goes on top of the base,
just adjust the previous tomato sauce recipe.
Instead of putting in paprika and cumin, use garlic and oregano and that will give you
the Italian touch.
Once the tomato sauce is made, spread that on the base of the pizza and cover it with
your favourite toppings.
In this instance, the vegetarian pizza, we're using eggplant, which has been previously
grilled, also some red capsicum, which has been roasted and just some freshly cut mozzarella
cheese.
Now to cook our pizza, all we do is pop it into the barbecue.
Again, we're using indirect heat.
That's no burners underneath the actual pizza itself and cook that for 20 to 25 minutes
and when it's ready, serve it with a salad.
Do you know what's made this cooking for me really easy today?
I've been using Barbecue's Galore's accessories.
Pop into the stores, speak to someone about their range, it's fantastic.
They've got some really good things.
The other thing, Barbecue's Galore is the best supply of outdoor leisure furniture.
I bet you didn't know that.
Jump in once again, check it all out.
I'm sure you'll find something you like.
Anyway, that's it for me today.
Hope you enjoyed the video.
See you next time.