Dad’s and BBQ’s are synonymous, but sometimes we can be guilty of being a bit one dimensional with how we use the BBQ. There’s so many things we can do with them other than snags, steaks, rissoles, even though these are delish. So if you’re looking to build on your BBQ game, here’s 3 dishes that I’ve found just go better on the BBQ




Hoisin Pork Pizza

I’m always a little skeptical when it comes to fusion food, I know I’m not alone in this, but some cuisines have been perfected over centuries or even longer, who am I to mess with it? However, I’m always keen to try things, especially when there is good evidence that it will work. For this incredible pizza, it’s actually inspired by one of my favourite street food eats, Banh Mi. It’s one of the OG’s of fusion food, marrying the tastes of Vietnam with the Baguette’s the French brought when they colonised the area in the 19th century. Honestly, if you’ve never had Banh Mi, can you really call yourself a foodie? Questionable.

So I asked myself why not do a similar thing with Pizza? I couldn’t think of a reason, so I did. It’s super easy to do, you can use any kind of pork, the most decadent being pork belly rashers, they are amazing, but if you’re after something a little more low fat, pork scotch fillet is awesome.



  • Make it your own or not, you’ll need 2 pizzas.


  • 600g of Pork
  • 1/4 cup of Hoisin Sauce
  • 2 tsp Crushed Ginger
  • 2 tsp Crushed Garlic
  • 1 tbsp Sweet Soy Sauce
  • 1 tbsp Sesame Oil
  • Sesame Seeds

Pizza Sauce:

  • 2 tbsp Sweet Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tsp Crushed Garlic
  • 1 tsp Sriracha Sauce


  • Mozzarella (Hundfulls?!?)
  • 1 cup Sliced Mushrooms
  • 1 cup Sliced Red Capsicum
  • 1 Spring Onion
  • 1/3 cup Chopped Coriander

Preheat your oven OR BBQ as hot as it gets, or use a pizza oven, the above pizza was cooked at 275 for about 8 or 9 mins.

In a mixing bowl combine, sesame oil, garlic, ginger, hoisin and sweet soy sauce.

Season pork with salt and pepper.

Drizzle your favourite high-heat oil (not olive) on the pan/hot plate and add your pork pieces whole, cook until the fat begins to render and there’s a deep brown colour.

Baste the pork evenly with the sauce, being careful not to let it burn, probably no more than 1 minute on either side.

Remove pork from pan and rest for 5 min. Slice thinly after resting. Add to the mixing bowl and stir in sesame seeds.

Mix together pizza sauce ingredients and lightly spread onto base/dough.

Add in this order; mozzarella, pork, mushrooms and capsicum and cook in the oven/BBQ until the cheese browns slightly.

Top with fresh coriander and spring onion. Swirl a bit of extra sriracha sauce over the top and away you go.



BBQ’d Wings

A few years ago I mastered the art of the deep-fried Buffalo Wing. It’s delicious and was a huge party/footy/anytime hit with the family and friends. But it’s frying, obviously, it’s unhealthy, but it’s also messy and can often fill the house with that oil smell for a day or so. Worse in an apartment. So I wanted to find a way to make crispy wings without frying or having tough dry chicken. So I started testing.

The solution is to increase moisture, then render some of the fat and lower heat, dry the chicken thoroughly and then finish cooking in a very high heat to crisp the outside whilst keeping the inside juicy.

There are two ways I’ve done this. Number one, brine, low temp bake for 20 min (140C), cool and pat dry, cook at 230 for 20 mins. This is pretty simple, you brine the chicken for about 24 hrs, up to 48hrs before cooking, then allow an hour to bake, dry and bake again. Then you toss in the sauce and serve.

The other way is to simmer wings for 6-7 mins in some very salty water (think seawater). I use chicken stock powder, but just salt and water is fine. Then you dry the wings meticulously. Finally, you bake at 230 for 25 mins. Before tossing in sauce and serving.

Both yield delicious crispy results. So here’s how you would go about it on a BBQ.


1.5kg of Wings, cut in separate pieces

Salt or stock powder


Sauce (Buffalo or Korean BBQ are family faves and I usually have both made up in the fridge)


Heat your BBQ or oven to 230 degrees.

Fill a large pot about 2/3 full of water and bring to the boil.

Add salt or stock powder, until very salty, think of taking a mouthful at the Strand.

Add wings to the water and bring back to a gentle simmer.

Let the chicken simmer for 7 mins. Drain and then place chicken on paper towels, patting each one until dried.

Place chicken on the hot plate or baking sheet, with the fattier side of each piece facing down.

Cook for about 10 mins turn and cook for another 10 mins until chicken is golden and crispy (Maybe a little longer in your oven).

Immediately toss in your favourite wing sauce.



Dan’s Steak and Broccoli with Blue Cheese Dip


4 of your favourite BBQ steaks

1 Bunch Baby Broccoli


50g butter

100g blue cheese, crumbled

½ cup sour cream

¼ cup mayonnaise

2 tsp lemon juice

2 tsp milk

¼ Tsp Garlic Powder

Salt, Pepper, Garlic Powder to Taste


Bring steak out of fridge 30 mins prior to cooking. Cooking from room temp ensures a more even cook and stops muscle fibres in meat from tensing up.

Whisk crumbled blue cheese, sour cream, mayo, lemon juice, milk and a tiny amount ¼ Tsp or less of garlic powder until well combined and only cheese chunks remain. Place in fridge. Don’t season yet, let the flavour combine for a little bit and season if needed at the end.

Heat BBQ to med-high heat.

Season steaks well with S&P&G, give a gentle rub to ensure even distribution and adhesion.

Trim about 5mm off the bottom of the broccoli stems.

Oil BBQ (this is always the most fun) and place steaks on preferred section.

Whack down the butter and coat steaks evenly.

Cook to desired doneness, remember the thumb and finger rule.

Rest steaks for 5-10 mins depending on thickness (the thicker the cut, the longer you rest it)

While steak is resting. Time to cook the broccoli, drizzle a little olive oil and place down on hot plate of BBQ. Cook for about 2 minutes either side.

Add butter, a little cracked pepper and coat evenly, cook for a further minute on either side and remove from heat.

Remove dip from the fridge, taste and season to liking.

Serve steak and broccoli with your favourite bread, potato dish or really anything.