Traditional Aussie Barbecue

  • Prep Time
    20 mins
  • Cook Time
    18-22 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 2 large brown onions, cut into 1cm rounds
  • 2 potatoes, peeled and sliced finely into rounds, 0.5cm thick
  • 6 pork BBQ sausages
  • 6 lamb loin chops, fat trimmed
  • Olive oil
  • Salt
  • Freshly ground black pepper


Step 1
To prepare the Pulse for direct cooking over medium-high heat (240°C-260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.

Step 2
Once the barbecue is preheated, open the lid and brush the cooking grills clean.  Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.

Step 3
Lightly coat the onion and potato slices with oil and season with salt and pepper, turning gently to coat all sides. Barbecue the onions and potatoes over direct medium-high heat, with the lid closed as much as possible, until tender 10 minutes, turning once. Remove from the barbecue.

Step 4
Lightly brush the lamb chops with oil, and season with salt and pepper. Barbecue the lamb chops and sausages over direct medium-high heat for 8-12 minutes, turning once, until the lamb reaches 60°C (medium) and the sausages reach 68°C (medium well).