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

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.

19/08/2026

Stop burying the firelighter and blaming the charcoal.

These compressed hex charcoal logs are easy to stack, but the starter still needs air. Leave a cavity, build a little roof over the flame, and let the top of the flame do the work.

Do not rush it. Prep the meat, open a beer, and give it 20 to 30 minutes.

Once most of it is lit, spread the logs out, adjust the grill and start cooking.

19/08/2026

Some cuts do not need to be fancy. They just need fire.

Lamb shoulder chops over mallee charcoal on the Big Green Egg XL, nothing complicated, just fat, bone, smoke and that deep savoury BBQ flavour you do not get from a pan.

This is why we cook outside.

17/08/2026

Quick review, Pizza Pantry dough in the Cozze electric pizza oven.

This is the kind of pizza setup that makes a first try feel a lot less risky. Pizza Pantry dough, made locally in Sydney’s Inner West, gets you straight into stretching, topping and baking without turning the night into a flour-covered project.

The Cozze electric pizza oven keeps the baking side calm, with precise heat and a rotating stone helping the base cook evenly. The 12 inch Margherita came out with a nicely cooked base, good heat on the toppings, and a short learning curve for anyone new to pizza ovens.

That is the bit we like. We use this gear ourselves, so we find the little tips that help you get from dough ball to finished pizza with less strain.

15/08/2026

Salami sounds intimidating until someone shows you the process properly.

Big thanks to Cleaver Salumi Cabinets for coming into the store tonight and running a great demo on making homemade salami from scratch.

The clever part is not having to produce one huge batch for the whole year. Their climate controlled cabinets let you make and cure salumi all year round, then switch over for dry aging when you want to use the cabinet that way.

Great class, plenty learned, and a good reminder that the right setup takes a lot of stress out of doing it properly.

14/08/2026

Beef short ribs tell you what is happening if you know what to watch.

On the Big Green Egg, the bones start showing more as the ribs cook and the meat pulls back. That is a good sign they are well on their way, but tenderness still gets the final say.

Smoke, time, bone pullback, then that soft beef rib finish.

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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