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

26/06/2026

Everyone says they don’t want the fat, until they taste it.

Fourteen hours in the smoker had this beef rib slicing tender right through, but the fat cap we thought would be left behind disappeared with gusto.

25/06/2026

Where does all that oil and grease end up?

With burgers on gas, fat has to go somewhere. If it ends up in the wrong spot, you can get inferno-style burgers.

No one wants blackened, burnt, bitter beef patties because a fat fire took over.

On the Coleman Dual Fuel gas side, the angled surfaces drain most of that grease forward into a cup, away from the burgers while they sizzle on cast iron.

Makes more sense than letting grease cremate dinner.

24/06/2026

Boiling silverside? Nah mate... that should be illegal.

Most people simmer it in a pot. We smoke it over charcoal.

Cover it with a generous hit of beef rub, smoke it low and slow over cherry wood in a Large Big Green Egg, and turn an ordinary supermarket corned silverside into proper BBQ.

Simmering gets it cooked.

Smoke makes it worth talking about.

24/06/2026

Hot Margherita pizza off the charcoal BBQ makes takeaway feel pathetically lazy.

Large Big Green Egg running nice and hot on Australian hardwood charcoal, with no-knead dough from a local business that takes the hard part out of it.

You still get the fun of making it at home, the rush of watching that base cook, and a proper pizza night without paying gourmet takeaway money.

23/06/2026

Winter low and slow comfort BBQ beef shank.


22/06/2026

Thick beef patties, roasted first, then finished on cast iron over charcoal. That is where the flavour goes up another level.

On the Big Green Egg XL, these XL burger patties started up high with indirect heat, so the inside could come along gently before the finish.

Then onto the cast iron grill, directly over charcoal, where the outer crust builds deeper colour, the beef gets more savoury, and the charcoal adds that smoky finish.

By the time it lands in a bun, it is not just a bigger burger. It is a thicker, richer burger with flavour built in stages.

21/06/2026

That deep mahogany hue on pork scotch is why the setup matters.

Winter solstice roast on the Big Green Egg XL, with all natural JD Max XL briquettes stacked in the Egg for better heat control.

Set the fire, let the rotisserie do its job, and leave it alone until it starts looking ready. Slow roasting gives the pork time to build better flavour while the turning keeps the cook even.

Simple setup, steady heat, and very little watching.

20/06/2026

Low and slow beef ribs on an open wood grill are hard to walk away from.

An average Australian beef short rib slab sitting on the elevator grill of this stainless steel Tagwood Santa Maria BBQ, taking steady heat and wood smoke at its own pace.

You end up watching it like a slow burn movie, colour building, fat softening, and the fire doing the work.

Then the finish makes sense. Tender beef, deep wood-fired flavour, and a very good reason to cook ribs this way.

19/06/2026

This is why you bother with the skewer, the marinade, and the charcoal.

Marinated pork chunks on a long churrasco skewer over the Big Green Egg XL. The marinade brings flavour and a more tender bite, then the coals add that deeper grilled taste you cannot fake.

Every turn builds colour, keeps the pork juicy, and takes an everyday cut into proper charcoal BBQ territory.

18/06/2026

Some cuts do not need dressing up. They need charcoal.

Shoulder lamb chops on the Big Green Egg XL are a weeknight cook that makes sense, humble cut, deep grill flavour, proper feed, and it does not break the weekly meat budget.

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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