MORETON BAY, QLD · SMALL BATCH · HAND CRAFTED
Charcoal cooking isn't hard.
I help everyday Aussies cook great food, on the charcoal or in the kitchen, with mild flavours the whole family will eat.
Tips on my socials, and live demos around Brisbane and South East Queensland.
LIVE DEMOS · FESTIVALS
YOUR FIRST COOK
Half a chimney, two zones and a thermometer
- 01How much charcoalHalf a chimney of coals. Wait until the top ones go grey.
- 02Hot zone, cold zoneCoals on one side. Sear on the hot side, finish on the cool side with the lid on.
- 03Cook to temp, not timeUse a meat thermometer in the thickest part.See the temp guide →
You'll need a chimney starter and a meat thermometer, both at most hardware stores.
TWO FLAVOURS. ONE MEAL.
Rub before the cook, glaze at the end
Shake on the rub, cook it over the coals, then brush the sauce on at the end.
STEP 1 · THE RUB
The Adventurer
All-purpose rub with citrus, ginger and dill. No pepper, mild enough for the whole table.
STEP 2 · THE GLAZE
The Trailblazer
Mild green sweet chilli with fresh jalapeño, apple and lime. Glaze, dip or drizzle, and the kids will eat it.
Get both. The Expedition Pack.
Rub + 150ml sauce for $40, online only. Two packs get free standard shipping; for one, shipping is worked out at checkout. Sent from Moreton Bay with Australia Post, sealed and padded.
Cook this week
All recipes →Want to taste it before you buy? Find me at a market or demo, or try the 60ml bottle for $12.
HI, I'M LACHLAN
I'm not a chef or a pitmaster. I taught myself to cook on charcoal at home in Moreton Bay, just north of Brisbane, but I'm just as happy with the oven, pan or air fryer. Now I cook live at demos and festivals like Meatstock and Meat Noosa.
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