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

23/09/2026

Buying a Big Green Egg is the easy part.

Choosing the right size, setup and accessories for the way you actually cook is where it needs a bit more thought.

That is where BBQAroma comes in.

We cook on Big Green Eggs, so we understand how the different sizes work, what accessories are worth adding from day one, what can wait, and how your setup changes depending on whether you want to grill steaks, roast, smoke brisket, bake bread or make pizza.

You do not need every accessory.

You need the right Egg and the right setup for you.

And once you take it home, the conversation does not stop.

Airflow, temperature control, charcoal, indirect cooking, first brisket, next accessory, ask us.

You can buy a Big Green Egg online.

Or you can buy one from people who will help you get more out of it.

Tell us what you want to cook and we will work backwards from there.

BBQAroma
The Better BBQ Weekend
1300 EAT BBQ
bbqsetup sydneybbq

22/09/2026

Good crackling is built, not blasted.

Porchetta on the Tagwood BBQ, turning slowly on the rotisserie with charcoal underneath and no prongs needed.

Blast the heat at the end and the skin can cook unevenly. One section starts crackling, another stays soft, and the hot spot can push too far before the rest catches up.

This setup lets you adjust the charcoal as it cooks, even out the heat, and work that crackling on with more control.

Slow patience beats panic heat.

21/09/2026

More flavour starts when the lid goes down.

On the compact Valkry Rover, the hood does more than trap heat. It helps roast as well as grill, and with the drippings hitting the wood charcoal below, you hold a little more of that smoky BBQ flavour around the food.

That is the beauty of this little grill.

Small footprint, proper charcoal taste, and more flavour with the lid down.

17/09/2026

Catching fish is easier when the spatula is bigger than the fish.

Three fish cutlets grilled on the Big Green Egg, then scooped up with a wide fish spatula that actually supports the whole piece.

Better than going in with tongs and turning dinner into fish confetti.

14/09/2026

Sausages are only boring when you buy boring sausages.

Treat night with a mixed batch of gourmet sausages from the local butcher, all those different flavour combos they come up with, cooked on the Big Green Egg.

This time I burned Hickory wood chunks down from flame to embers, and it changed the whole cook.

Smoke, fire, butcher sausages, hunger pain.

This is a long way from the plain old sausage sizzle.

13/09/2026

Low and slow charcoal roasting sounds difficult until you use the Big Green Egg.

Lamb shanks cooked indirect in the Large Big Green Egg all afternoon, with the charcoal burning at a low roasting temperature and the ceramic holding steady radiant heat around the lamb shanks.

Then they went into an aluminium tray, covered, to finish until the lamb shanks turned super tender.

That is what I enjoy about the Egg. Calm cooking, steady heat, and enough time for the lamb shanks to break down properly.

11/09/2026

Cheap food gets a lot more interesting when wood fire gets involved.

Affordable chicken, a heavy hit of chicken rub, and the Big Green Egg XL running over wood burned down to embers.

That is the bonus. You are not just saving money on the meal, you are adding that wood fired flavour that makes it worth doing again.

Simple cook, fair price, proper BBQ taste.

10/09/2026

This is what anticipation sounds like over charcoal.

Chicken wings roasting on the Big Green Egg XL, with figs and pineapple sitting off to the side while the fat drips and sizzles on the charcoal below.

Sometimes that overhead view says it all. A bit of smoke, a bit of sizzle, and that slow build up to the kind of flavour we all know charcoal does best.

09/09/2026

Girello is roast beef territory, until you slice it thin and send it over charcoal.

Eye of round sliced thin against the grain, pounded down to break the fibres a bit more, then brushed with a minced onion, garlic and parsley paste.

Grilled hot in the Big Green Egg, it turns into a lean, low fat BBQ dish with more flavour than you expect from such a humble cut.
Simple prep, hot charcoal, good result.

07/09/2026

This is what smoked low and slow lamb turns into on the Big Green Egg.

Lamb forequarter gives you shank, rib, neck and shoulder meat, and when it is falling off the bone, pulled apart and mixed together, it becomes a proper show stopper.

The Egg holds that low steady heat beautifully, apple wood smoke gets time to settle in, and our go to lamb rub builds that savoury smoked lamb flavour your brain tends to remember without any trouble.

This is why we use the gear and the rubs we sell.

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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