BBQAroma

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BBQAroma BBQ shop and BBQ store for outdoor cooking and charcoal BBQ enthusiasts. Family run. We practise what we cook. We have a range of chili sauces and rubs as well.

Shop www.bbqaroma.com.au

Shipping Australia wide from Sydney.

1300 EAT BBQ (1300 328 227) local call. Our business mostly focuses on skewer grilling, open charcoal barbecues and smoker equipment/ accessories. Our shop is OPEN - Monday to Saturday (except Public Holidays) 10AM to 5.30pm
Sunday Closed (unless its a charcoal Emergency!)

Call 1300 EAT BBQ (1300 328227)
You can also call us on Tel: (02) 8003 3325

16/10/2026

Call the Big Green Egg just a charcoal grill. My camera roll disagrees.

And this is only a fraction of the cook ups.

15/10/2026

Hood down is where the BBQ flavour boost kicks in.

Back on the compact Valkry, this time roasting lamb shoulder pieces over charcoal.

That is the beauty of this little BBQ. Hood down, heat building, a little more smoke hanging around, and the flavour gets more intense in a way an open grill just cannot match.

Small BBQ, bigger flavour.

14/10/2026

Some BBQs just suit the way you like to cook.

This pork roast on the Tagwood BBQ rotisserie is exactly the sort of cook that makes the design make sense to me.

Slow turning pork, charcoal underneath, heat you can manage, and enough control to build that crackling properly instead of panicking at the end.

It is well thought out, practical, and very much my style of BBQ.

12/10/2026

Flat iron steak loves a hot little charcoal grill.

The Valkry Rover was back on again, searing flat iron steak right where I wanted it over smaller pieces of hot, long burning charcoal.

That compact setup makes sense for a cut like this, high heat, quick sear, and proper charcoal flavour without needing to fire up a big BBQ.

And if you cannot find flat iron steak, do not give up. With a little patience, you can cut it out of an oyster blade and be well rewarded for the effort.

09/10/2026

This little Rover is more flexible than it looks.

Pork shoulder chops in a sweet Chardonnay vinegar based marinade, then onto the compact tabletop Rover charcoal BBQ with the special grates set up like a hotplate.

That gave the chops a proper sizzle and caramelised surface, while the hood helped build more roasting heat around the pork instead of only cooking from underneath.

Small BBQ, big flavour, and another reason I keep finding ways to use this thing.

07/10/2026

Lamb chops like a hot little grill and a marinade that can caramelise.

Small pieces of Australian hardwood mallee charcoal in the Valkry Rover, lamb chops soaked in a new marinade from our supplier, Chardonnay vinegar, sugar and mint doing the flavour work.

Get the grill hot, give the chops that surface caramelisation, and suddenly dinner feels like the test batch passed.

06/10/2026

I took the hood off the Rover and turned it into the octopus side.

A couple of medium octopus, frozen first to help tenderise, then marinated with garlic, lemon juice and parsley before hitting the Valkry Rover.

The smaller mallee charcoal pieces were running underneath both sides. The hood side had the specialty grill setup that helped hold down flare ups and still gave those grill marks, while the open round bar grill gave more direct heat.

Golden, a little charred, finished with lemon juice, and that BBQ flavour properly wakes up.

05/10/2026

Juicy Rump cap like this does not ask. It calls you over.

Steady charcoal heat, lid down, fat rendering, and that rump cap picking up the kind of BBQ flavour that makes patience difficult.

This is what the Big Green Egg does so well. Controls the heat and let the fat do its thing, and suddenly dinner starts calling you over.

03/10/2026

Smoked beef is ready when it is ready, not when you get impatient.

Hickory smoked beef chuck and rib in the Big Green Egg XL, with an American competition style beef rub and plenty of time for the smoke and heat to do their job.

It sounds ambitious, but this is one of those rewarding cooks where the trick is not pushing it. Do not overheat it, do not rush it, just hold steady and trust the process until the beef tells you it is done.

Do not underestimate the Egg either. Set up properly, it is a brilliant low and slow smoke BBQ.

Address

425 Parramatta Road
Sydney, NSW
2040

Opening Hours

Monday 10am - 5:30pm
Tuesday 10am - 5:30pm
Wednesday 10am - 5:30pm
Thursday 10am - 5:30pm
Friday 10am - 5:30pm
Saturday 10am - 5:30pm

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