BBQAroma

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

01/09/2026

Some BBQ cooks are really just an excuse to stand near the fire.

Chunks of meat on a long skewer over the Big Green Egg, with little bits of fruitwood added for that mesmerising flame and lighter aromatic smoke.

That is the reason I like intact fruitwood timber for this style of cook. It is not as heavy as a strong Australian native hardwood, so it adds a softer smoke note while the flame and charcoal do their thing.

Simple meat, open fire feeling, and enough smoke to make standing there feel completely justified.

31/08/2026

Mussels do not need much when the smoke is right.

A heap of black mussels in the Big Green Egg XL, with hickory wood sitting in the background doing just enough.

No fancy sauce, no overthinking. Just wait for the shells to pop open, let that smoky back note land, and suddenly simple mussels turn into a proper savoury little feed.

The Egg is good like that. Sometimes less mucking around gives you the better result.

30/08/2026

Hot smoked salmon is not meant to taste like a campfire punched it.

Salmon fillets in a narrow fish basket, cooked gently with a little apple or hickory smoke moving around them.

This is not that translucent smoked salmon style. It is hot smoked, so the salmon cooks through while the moist flesh surface picks up that extra wood smoke without hiding the fish.

No need for big heat. Give it a bit more time, let the smoke waft through, and let the basket keep the fillets easy to handle.

That is the kind of simple BBQ gear that makes sense once you use it.

28/08/2026

Greek salad dressing fixes boring chicken breast before the charcoal is ready.

Slice the chicken thin, smack it flat, then let it sit in bottled Greek salad dressing while the Big Green Egg XL comes up to heat.

That is the hack. The dressing gives plain chicken breast a quick flavour hit, and the charcoal start up time becomes the marinade timer.

Then grill it hot, cook a bit extra, and tomorrow’s leftovers are sorted too.

Work once, eat twice.

27/08/2026

The Big Green Egg is a healthy machine, you just need to understand the burn.

Chicken thighs, salmon fillets, burnt blistered capsicum and thick charred cauliflower steaks, all loaded up over charcoal.

The vegetables are meant to look like that. Capsicum gets sweeter when the skin blisters, cauliflower gets those nutty charred edges, and suddenly your protein and fibre meal has proper BBQ flavour built into it.

Healthy eating does not need to look pale to be doing its job.

26/08/2026

Brisket is not really brisket until you cook the proper full packer.

Those smaller cost effective briskets most Aussies find at the supermarket can still be cooked, but they are not the same benchmark. They are usually younger, smaller, tighter pieces of meat, and they do not behave like a full pectoral brisket from a bigger animal.

The proper big brisket is where you understand what smoked brisket is chasing, fat, muscle, time, smoke, bark and that slow breakdown.

So if your little supermarket brisket fought back, do not give up on brisket yet.

24/08/2026

Skewered BBQ does not need to live directly over the charcoal.

This churrasco cubed lamb cooked mostly beside a half fire, gently roasting on the skewer before finishing over the heat for a quick sear.

Easy control, no grill to clean, and the meat pulls straight off the skewer into the serving bowl.

23/08/2026

Hibachi grilling is fine, until you want more control around the steak.

The Valkry Rover gives you that compact charcoal hit, but with a hooded setup that lets you hold heat, move smoke around the steak, and cook with a bit more confidence than an open little grill.

These steaks came up exactly how charcoal steak should.

22/08/2026

This Tagwood nearly did not fit on the trailer, and I still wanted to keep it.

Not just because it is a beast, but because the bigger setup gives you different cooking sections to work with. Grill here, rotisserie there, manage the fire properly, and run different styles of cook ups without everything fighting for the same space.

It is bigger than the Tagwood I use, and annoyingly, it makes a lot of sense.

22/08/2026

Goat is a bit of a mystery meat for most BBQs, so I put it next to lamb.

Lamb shoulder and goat meat on the same skewer, hit with a herb style BBQ rub, then grilled over charcoal in the Big Green Egg XL.

They are close enough to work together, but different enough to keep your taste buds second guessing.

Nothing complicated, nothing fancy, just a humble skewer feed with a bit more imagination behind it.

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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