How it works
3 in 1 BBQ and Smoker
ProQ Cold Smoke Generator
Lighting your Charcoal
ProQ at Events
Artistic Smoke cooks pork in the ProQ GFC
Tony Gimellaro cooks reverse-seared marble rib-eye on the bone in the ProQ Excel
BBQ FEST PORT MACQUARIE
Pitmaster X Videos
Cold Smoked Salmon
– 1 kg fresh salmon filet
– 100 gram salt
– 100 gram sugar
– 20 ml maple syrup
– Mix salt and sugar and sprinkle it on the salmon filet.
– Let the salmon cure in the fridge for 1.5 hours.
– Rinse off the cure
– Apply a thin layer of maple syrup to stop the curing process.
– Cold smoke the salmon for 24 hours. The temperatures should not exceed 25 degrees Celsius or 77 degrees Fahrenheit.
Reverse Seared T-Bone
– Wagyu T-Bone approx. 1 kg
– Maldon salt flakes
– Fermented pepper corns
– Set up your barbecue or smoker for smoking
– Smoke the steak over indirect heat with a temperature of 110 Celsius or 225 Fahrenheit until the core temperature has reached 118 degrees Fahrenheit or 48 Celsius.
– Pre heat a cast iron skillet.
– Sear the steak on a cast iron skillet unitl the core temperature has reahed 130 Fahrenheit or 54 degrees Celsius.
– Let the steak rest for at least 5 minutes.
– Slice and serve with fermented peppercorns.
Babybacks and BBQ Sauce
– a couple of racks Baby Back ribs
– a dry rub of your choice
– 5 cloves of garlic
– 2 onions chopped
– 1 bell pepper chopped
– 1200 gr. canned chopped tomatoes
– 125 ml apple cider vinegar
– 150 gr. agave syrup
– 3 tablespoons Worcestershire sauce
– 2 tablespoons brown sugar
– 1 tablespoon salt (or season to taste)
– Ground black pepper, season to taste
– Take the membrane off the ribs.
– rub the ribs with olive oil.
– Sprinkle on your favourite dry rub.
– Place the ribs on your barbecue or smoker for 5 hours at 110 degrees Celsius or 225 degrees Fahrenheit. Meanwhile…
– Saute the onion, garlic and bell pepper for the sauce.
– Add the rest of the sauce ingredients.
– Boil the sauce for at least 1 hour.
– Serve the sauce hot on the side as a dipping sauce.
Ingredients for two large sandwiches:
– a whole free range chicken (800 grams)
– Your favourite dry rub
– Your favourite barbecue sauce
– Large Italian sandwich bread or buns
– Crudités (coarsely chopped vegeteables)
– Carve the chicken to make sure the smoke and rub flavours penetrate the meat.
– Apply olive oil and the dry rub.
– Smoke the chicken at 225 degrees Fahrenheit or 110 degrees Celsius untill the core temprature is 190 deg Fahrenheit or 88 degrees Celsius.
– Separate the meat from the skin and bones.
– Pull the meat and mix with barbecue sauce; you can also add dry rub to taste if you like.
– Place the pulled chicken on a bun with crudités and barbecue sauce.
Rum and Coke Ribs
Spare ribs seasoned with Cola
Dry Rub ingredients:
– 2 ½ cup brown sugar
– ½ cup coarse salt
– 1 cup paprika powder
– 6 tablespoons dried parsley
– 6 tablespoons dried basil
– 6 tablespoons dried oregano
– 6 tablespoons dried thyme
– 6 tablespoons dried onion powder
– 6 tablespoons dried parsley
– 3 tablespoons coarse ground pepper
– 2 teaspoon allspice
– 2 teaspoon cinnamon
Sauce ingredients: (makes 4 cups)
– 2 cups of cola
– 1 cup dark rum
– 2 cup ketchup
– 1 cup Worcestershire sauce
– 2 teaspoons liquid smoke
– 2 teaspoons onion flakes
– 2 teaspoons garlic flakes
– 1 teaspoon fresh ground pepper
– juice of 1 lime
– Prepare the sauce by mixing the ingredients and boiling it down to a syrup.
– Bottle the sauce and let it cool down.
– Prepare the dry rub by mixing the ingredients.
– Take off the membrane from the back of the ribs.
– Rub the spareribs with olive oil.
– Rub the dry rub on the spare ribs.
– Set them in your smoker or barbecue at 110 degrees Celsius or 225 degrees Fahrenheit.
– Smoke the ribs with 2 or 3 chunks of oak or hickory.
– After three hours place the ribs on foil with some barbecue sauce.
– Smoke the ribs for another 2 hours at the same temperature.
– Unwrap the ribs after two hours and place them back on the barbecue or smoker
– Brush on some barbecue sauce
-Let the barbecue sauce caramelise a little in an hours time, at the same temperature.
– 100 days grain fed Cote de Boeuf – you can get your beef at most online steak stores
– Sea salt flakes (fleur de sel)
– Heat up a griddle pan over direct heat
– Salt the steak with salt
– drop some oil on the griddle
– Place the stake on the griddle until it shows some great caramelisation.
– Then place your steak over indirect heat and set it up with a core temperature thermometer.
– The steak is done when te core reaches 54 degrees Celsius or 129 degrees Fahrenheit.
– Finally let the steak rest before you carve it.