An Australian journal of fire and steel
Fire, steel and the Australian backyard
Barbecue GrillsIndependent long-form writing for Australian backyards, balconies and campgrounds.
Method
Temperature, two-zone fires, reverse sears, whole birds and the long cook — written for backyard Australian equipment.
Most ruined steaks are a fire problem, not a meat problem. Technique here means managing heat on the machines Australians actually own: hooded gas fours, kettles, kamados and the occasional offset. We write times as ranges and temperatures in Celsius.
The spine of the hub is indirect versus direct heat and the reverse-sear steak method. From there, step up to chicken, brisket and the argument between a marinade and a rub.
A rub seasons the surface and helps a crust. A marinade flavours and can tenderise the outer layer. Most Australian backyard cooks need less liquid and more salt than they think.
Jess Nguyen · 28 March 2026
Texas brisket advice assumes dry air and a large offset. Australian backyards have humidity, small smokers and neighbours. Here is the honest version of the long cook.
Mina Rahman · 18 March 2026
A whole chicken on an Australian barbecue wants indirect heat, dry skin and a probe in the thigh. Spatchcock it if you would rather eat on time.
Jess Nguyen · 8 March 2026
Direct heat browns. Indirect heat cooks through. Almost every good barbecue meal in an Australian backyard is a conversation between the two.
Mina Rahman · 28 February 2026
Reverse sear is the most reliable way to cook a thick steak on an Australian backyard barbecue. Gentle heat first, a hard sear last, then a proper rest.
Mina Rahman · 14 February 2026