A smokey spin on a classic French dish, perfect for the depths of winter! Smoking the onions as a first step adds an amazing depth of flavour to the soup base. This is best cooked in the Weber where you can move coals around for various stages of the cook. INGREDIENTS 4-5 brown onions (depending on size) 75 gm butter, diced 1/2 cup dry sherry (apera) 5 cloves garlic, crushed 2 TBS plain flour 3 bay leaves Thyme sprigs and picked leaves 4 cups (1 litre) low-salt beef stock Moonshine BBQ Nero Rub Baguette sliced into rounds Provolone cheese, grated, or gruyere SMOKED FRENCH ONION SOUP METHOD ..read more

In the pantheon of amazing takeaway food, I can’t go past BBQ pork fried rice. It seems to be just an amazing combination of flavours and textures that I will eat several helpings of at a time. So I decided to make it from scratch, on the BBQ, right from making the char siu pork to the final cook in the wok. Start this recipe a day ahead. I recommend using a cast iron wok as well for cooking over the coals. CHAR SIU PORK INGREDIENTS 1.5kg pork shoulder ¼ cup white sugar 1 tsp kosher salt 1/2 tsp five-spice 1/2 tsp white pepper 1/2 tsp sesame oil 1 TBS soy sauce 1 TBS hoisin 2 cloves garl ..read more

One of my favourite parts of travelling is getting to cook on an open fire in some pretty amazing places. On a recent visit to Carcoar in regional NSW, we cooked out in the field of a relatives farm, over an open fire in a huge 22-inch camp oven. Feeding the masses is always fun, so I pulled out this old favourite recipe for some incredible camp oven lamb shanks. INGREDIENTS Lamb shanks – you’ll want as many as can comfortably cover about 2/3 of the camp oven. This recipe made 12 shanks, adjust as necessary Olive or canola oil Moonshine BBQ Lamb Rub 750ml bottle of red wine 2 onions, diced 4 ..read more

There are few things better than a perfectly cooked steak, and a reverse seared steak is the best way to make sure it is cooked to perfection. Add to it our new rub, Nero, and you’ve got a flavourful crust, deep colour and incredible flavour. INGREDIENTS The ingredient list for this couldn’t be simpler: Rib-eye steak, approx 1.5kg and 1 inch thick Moonshine BBQ Nero Rub Brocollini and roast potatoes to serve REVERSE SEARED STEAK METHOD Trim the steak. Depending on who you purchased it from, it may have already been largely trimmed, but as you can see from the video, it may require some prep ..read more

I had my first Philly Cheesesteak about 20 years ago to the day, actually in Philadelphia while on holiday. The unctuous blend of meat, cheese, and soft sauteed veg has remained a favourite to this day. Whilst this isn’t a traditional cheesesteak recipe, I think it captures the essence of it whilst giving it the BBQers spin. The main difference is our use of Beef Shin. While a cheesesteak is usually strips of a different cut of topside, the shin adds a layer of flavour complexity to it and is perfectly matched with the provolone. Make sure to get the Picante provolone and not the dolce for add ..read more

We don’t usually think of grilled stone fruit when we think of salad. When in season, particularly here in Australia, our peaches and apricots are some of the best in the world. They’d be amazing in a salad on their own, but when put on high heat, their sugars caramelise and lift the flavour even more. This is an amazing salad served with great Australian lamb, and perfect for Australia Day. THIS RECIPE WAS CREATED AS PART OF A PARTNERSHIP WITH BEEFEATER BBQ, cooked on the BeefEater Bigg Bugg. GRILLED STONE FRUIT SALAD INGREDIENTS 8 lamb cutlets Lamb rub, such as Moonshine BBQ Lamb Rub 1 lamb ..read more

If you’re looking for a great side for your next cook up, this grain salad is an excellent accompaniment and super simple to make. We made an even simpler version of it with our Smoked Lamb Shanks recipe, but this goes a step further and adds more depth of flavour making it perfect for all types of red meat. By using chicken stock instead of water to cook the couscous, you add another layer of amazing flavour into the dish. And a word of warning on the pomegranate, wear gloves and make sure to cover the bench before you proceed with knocking the seeds out, otherwise it looks like a crime scen ..read more

In July 2021, first-time adventurer Brigid Shute (AKA Mrs Moonshine) and seasoned adventurer Rob Porcaro plan to trek on foot from Old Andado Station on the western border of the Simpson Desert (NT) to Birdsville (QLD) via the Madigan Line. The pair will cover over 750 kms, climbing and descending over 700 sand dunes in 23 days. The expedition will seek to raise much-needed funds for Heart Research Australia and will draw on Cecil Madigan’s 1939 expedition for inspiration. We’d love to support them with as many of Moonshine BBQ’s followers sharing the journey, so it’s giveaway time! But it’s ..read more

Spend a day or two on any Australian BBQ group, and you will undoubtedly encounter the question or “Why do we cook in Fahrenheit? We should cook in celsius here!” And while it’s largely got to the point of trolling for fun, it’s a legitimate question about cooking styles, and why we tend to measure BBQ in one over the other. Origins in USA The reality is that most low and slow barbecue as we know it here has its origins in America, where the imperial system is king. When we typically find recipes in books, on the internet or watching TV, pit temps are running either side of 250F and internal ..read more

Irish stew is something of a staple in our house. It’s easy to make, and relatively inexpensive given it is traditionally made with lamb neck chops and a potatoes, which speak to the origins of the dish. With St Patrick’s Day not far away, we have decided to put a new spin the dish, using a lamb shoulder for the protein, which is smoked first, then braised in what will eventually become the gravy and vegetables of the dish. The good news is, it’s still super simple to make! Irish Stew Ingredients 2kg lamb shoulder Lamb BBQ rub (we use Moonshine BBQ Lamb Rub) 2 onions, diced 2 carrots, cut ..read more