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.
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.
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.
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| beautifully cooked to medium rare perfection |
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| Leo looks proud of his creation |
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| 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.
