Recipe: BBQ Murray Valley Pork Half Loin

Gastrology bloggers tried the Pork Half Loin courtesy of MVP.

With Easter just around the corner, here's a really simple recipe that is perfect for hosting an Easter BBQ on and you want to throw something a little different into the mix!

Ingredients

1 kg Murray Valley Pork Half Loin, boneless & rindless

1 tablespoon olive oil

Southern Spice rub (we used the Jamie Oliver one)

Pinch of salt

Method

Dry the pork with paper towels.

Rub and massage liberal amounts of olive oil, salt and Spice rub into the skin.

Sprinkle salt all over the surface of the skin.

Wrap the pork in foil

Chuck it on the barbie for 40 minutes

Unwrap and finish it off on the grill, allowing it to cook over the coals for 1 minute each side.

Serve!

It's a seriously simple little dish that the whole family will love. 

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Topside mole here, Murray Valley Pork's Half Netted Shoulder Roast here or Murray Valley Pork Belly here .

A BBQ breakthrough - Heat Beads® Chimney Booster

Gastrology bloggers BBQ'd courtesy of Heat Beads®.

We come with news of a BBQ breakthrough *drum rolls* … the new Heat Beads® Chimney Booster.

Heat Beads®, Australia’s leading BBQ fuel and equipment specialists have recently launched a revolutionary product which heralds the arrival of the very latest in BBQ convenience, cutting BBQ lighting time for cooking over coals down to a record 12 minutes (the days of heating coals for up to an hour to get that authentic BBQ flavour are no longer!).

Heat Beads® is proudly Australian owned and operated and has been satisfying Aussie BBQ needs for over forty years. 

We’re a nation of BBQ’ers, and BBQ season is certainly not over just because summer has finished. In fact, March is actually the driest month of the year, so now is the time to be BBQing most! 

We recently indulged in some real, authentic BBQing with Heat Beads® Chimney Booster and were excited to receive our shiny new Weber kettle BBQ, premium meats and a Heat Beads® accessories pack (including the new Chimney Booster) to make our BBQ cooking experience super quick, easy and fun. 

What you need:

Heat Beads® Firelighters

Heat Beads® BBQ Briquettes

Heat Beads® BBQ Starter Chimney

Heat Beads® Chimney Booster

We lit the Heat Beads® Chimney Booster with firelighters, filled the BBQ Chimney with briquettes and placed the BBQ Chimney on top of the Chimney Booster. 12 minutes after turning the Chimney Booster on, the briquettes were hot and ready to BBQ with (yes, it’s *that* quick!)

We used the 12 minutes to whip up a salad and do a little marinating of our meats and veg…

Soon it was time to pop on some oven mitts and transfer the briquettes to the BBQ!

And it was  time to get cookin'!

Recipe: Smoky rib eye fillets

Ingredients

Handful of Hickory woodchips for smoking

Rib eye fillets

Salt

Pepper

Olive oil

Steps

1. Soak the hickory woodchips in water for around 30 minutes before cooking


2. Marinate the Rib eye fillets with salt, pepper and olive oil.


3. Sprinkle the soaked woodchips directly over the briquettes.


4. Start cooking! It took us approximately 4 minutes on each side for the beef to come out medium.


5. Enjoy!

We loved the results. It was such a quick and easy way to enjoy authentic smoky BBQ tasting meats.

The Heat Beads® Chimney Booster is an exciting addition to Heat Beads® existing range, cutting the time needed to fire up the BBQ to a mere 12 minutes - this made it so easy and convenient to BBQ the real way!

Where to buy: Heat Beads® products are available from all major grocery and hardware retailers. Contact 1800 333 283 to find your nearest stockist or visit www.heatbeads.com.au/bbq-products/. 

Find out more about Heat Beads® at https://www.facebook.com/Heat.Beads.BBQ.Briquettes and https://shop.heatbeads.com.au/