Friday, March 4, 2016

Goanna Highboy with the Ringgrill

Since making the Goanna base for the Yagoona range of wood fire grills, many have asked us to go higher. Sitting around the grill was fun and a new social event around a barbecue, but those that really love to grill (and and in many cases are undiscovered culinary talent in their own right) need a higher grilling surface.

Welcome the Goanna Highboy!
80cm Yagoona Ringgrill with Goanna Highboy base.

With the 80cm firepit and Ringgrill, your cooking height is now 96cm.

As you expect from Yagoona, the base is a seperate part which can be used with a variety of different fire pits and grills.

The other logical use for the highboy is to mount the 100cm firepit and Ringgrill.
100cm Yagoona Ringgrill with Goanna highboy base.
With the 100cm firepit and Ringgrill, your cooking height is now 103cm with about double the cooking surface of the 80cm.

Wednesday, September 3, 2014

Jaxa Firepit

Here are sneak preview images of the upcoming Yaxa Firepit from Yagoona design...

Jaxa Firepit with Ringryll - prototype in the workshop.
And in the garden...

Jaxa Firepit

On sale soon at

Tuesday, May 13, 2014

Premier Grill course from Yagoona

We just completed our premier Yagoona design grill course over the last weekend (10.05.2014)
We had 10 Swiss guests who experienced the new sensation of grilling with open fire, rather than the traditional grilling over hot coals.
Thanks to the Barramundi BBQ we are slowly introducing the Swiss wood fire barbecue enthusiasts to a new world of "back to basics" grilling.

The Barramundi BBQ has opened up the field and shown how easy it can be to cook an amazing array of meats and vegetables not to mention fruits over an open wood fire.

The key is fire control. This course not only aimed to feed and entertain everyone with fine BBQ foods and fine beverages, but show and teach how straight forward it is to make and keep control of a wood fire and use it to cook amazing food.

Good control of a cooking fire requires attention. This a skill humans have possessed for so long, it was part of our cultural psyche for most of our cultural evolution.
Surprisingly we have pretty much forgotten and abandoned this skill in favour of modern fuels sources such as, gas and electric

During the course we concentrated on the finer points of fire control for cooking with the use of a blow tube and the specially made Barramundi BBQ tools. These tools are an integral part of the Barramundi BBQ - specially designed for the purpose of  both manipulating the Barramundi BBQ and moving and working the fire underneath.

The last part of the menu was steak.
Steak cooked over wood fire is a delicacy which is hard to rival.
I prefer to let as few spices and flavourings and possible to interfere with the natural flavour of wood fired beef steaks. I only use some salt, pepper and oil on the raw meat to add a flavorful crust the my steaks.
But since everyone likes steaks cooked differently, I got everyone a nice piece of Entrecote Steak from my favourite butcher who is a master in aging and preparing the meat just right.

beautifully cooked to medium rare perfection

Leo looks proud of his creation

Mark likes his steak bloody. This one is still mooooing!

The Barramundi BBQ gives the grill chef an enormous control of the heat and the smokeyness of the BBQ so that a wide variety of steak results are possible. The last example in this series was achieved with a very high heat on the grill. A heat which a standard gas grill could not achieve. A crispy yet bloody steak. Yummm.

The last course of the menu was a desert cooked on the Ringryll BBQ. We prepared crepe dough and cooked them with chocolate directly on the grill together with fresh pineapple with caramelized raw sugar.

Interested in the Yagoona grill courses? Come and join us to learn how to cook great mouthwatering food on wood fire. 

Sunday, March 23, 2014

How indirect flames are used with the Barramundi BBQ

After moving to Switzerland from Australia, one of the most interesting findings for me in the grilling world was the way the Europeans cook over wood fires.

Typically they build a fire, then wait for the flames to subside, then over the hot coals, they will cook their food on a thin grill. As the coals cool, they simply move the grill closer to the coals for more heat.

While effective enough for very simple grill foods like sausages, this method does not permit the grill chef to experiment with more adventurous foods.
For example this method is very limited for most vegetable since they will simply fall through the gaps of the grill. It´s possible to get some aluminum trays that improve this situation, but the overall experience is far from ideal.
Another limiting factor is the fact that the grill experiences the same level of heat over it´s whole surface. This stops the chef from cooking things requiring diffent heat levels at the same time.
The final limitation seems to be the fact that the coals are cooling all the time. The chef is left with constantly lowing the grill ever closer to the coals to achieve a cooking temperature.
At a certain point, the heat of the coals has to be recharged with a new fire, and the whole cycle begins again with everyone waiting for the fire to again die down to the coals to be ready for cooking again.
Despite these rather significant obstacles, the grill parties I have attended here in Switzerland atest to the skill with which a grill chef can achieve a reasonable result under these conditions.

But those of them that I have converted to the Australian way have never looked back.
In Australia we find a nice slab of steel (at least 6mm thick, but the thicker the better), prop it up under a few bricks and build a fire underneath. As soon as the plates are hot enough (test with a slosh of beer on the plate and then carefully gauging the behaviour of the puddle of precious amber) the cooking begins. We cook as long as the plate is hot enough. Feeding the fire and moving it around with any old stick is enough to control the temperature of the cook plates. In extremes, throwing some water on the plates can cool them down quickly.

This method uses the steel of the cook plates as the battery of heat for cooking rather than the hot coals. The most obvious advantage is the fire can be controlled while the plate soaks up the heat and spreads it around the cooking surface. Also there need not be any pause in cooking to re heat the cookplates as is required when the coals are used as your heat source.

Most Australians use any handy piece of plate steel for their wood fire grills, but not until the Barramundi BBQ has there been a huge leap in the technology for this style of cooking with the introduction of the Barramundi BBQ.

A huge advantage of the Barramundi BBQ over other wood fire barbecues is that it enables you great flexibility to move and manipulate the fire to serve your cooking needs.

The thick steel cook plates compliment this by soaking up the heat of the flames and giving you unparalleled control over the barbecue considering we are working with raw wood fire.
In this pic you can see this concept in action.

Indirect wood fire grilling with the Barramundi BBQ

Here you can see that the fire has been moved under the grill plate to cook the chicken wings, while the  onions are cooking on the cooler solid cook plate which is receiving indirect heat from the flames.

Note the small size of the overall fire. More would be overkill. We can quickly regulated this with the the Barramundi BBQ tools, and by adding just small dry pieces of wood to the fire. A blow tube is also a useful tool to spur the flames along.