(Hunter & Barrel)
As Aussies soak up the peak barbecue season, an internationally renowned pitmaster is lifting the lid on how home cooks can create bold, fire-ready marinades using everyday pantry staples and fresh local ingredients.
According to Hunter & Barrel’s pitmaster, Thomas Brimble, you don’t need gourmet ingredients to fire up a flavourful barbecue like a pro. The secret lies in knowing your meat cuts, simple flavour combinations, and a reliable grilling technique.
Chef Thomas Brimble shares his go-to marinades, taking inspiration from Hunter & Barrel’s fire-focused cooking philosophy, which champions simple ingredients elevated by flame, smoke, and technique.
(Chef Thomas Brimble, Hunter & Barrel)
Thomas Brimble, Brand Food Manager at HunterandBarrel.com/au/ says,
“Cooking up a great barbecue at home isn’t about using expensive ingredients or complicated techniques. It’s about honouring the cuts of the meat and complementing it with the right ingredients to make the flavour shine.
“Use what you have and let the fire add the finishing touch, you’d be surprised to see what flavour combination you can create from taking advantage of a few ingredients you can easily find in the kitchen cupboard.”
(Photo credit: Shutterstock)
Chef Thomas Brimble Shares Simple BBQ Marinade Recipes Using Kitchen Cupboard Staples:
1. Smoked Paprika, Crushed Garlic & Herbs for Marbled Cuts of Beef
Ingredients:
Olive oil, smoked paprika, crushed garlic (or garlic powder), dried rosemary or thyme, salt, and pepper to taste.
Brimble says, “Beef cuts with higher marbling, like ribeye and sirloin, only need subtle seasoning to enjoy the depth of their flavour. This marinade is simple but enhances the natural richness of these types of marbled cuts without overpowering their flavour, while the herbs will add aromatic complexity over the fire.”
Marinating and grilling:
He adds, “With marbled beef cuts, you can do a quick marinade in 30 minutes, but if you have more time, leave to marinade for up to four hours to achieve deeper flavour.
“When cooking, start with high, even heat in your grill and wait until a good sear has formed before flipping the meat to your preferred doneness, but don’t rush it. This will lock in the juices and also develop that nice char and caramelisation. Baste with a bit of that olive oil and paprika mix for extra flavour and rest for at least five minutes before slicing.”
2. Lemon & Soy Sauce for Lean or Firmer Cuts of Beef
Ingredients:
Soy sauce, brown sugar, lemon juice, and ground or freshly chopped ginger.
Brimble says, “The acidity from the lemon juice, and the saltiness from the soy sauce will help to tenderise and brighten leaner and firmer cuts of meat like flank, skirt or rump steaks, which often require more time to absorb the flavours. This will give that juicy, flavour-packed finish on the grill.”
Marinating and grilling:
He adds, “Leaner beef cuts benefit well with longer marinating time of up to 12 hours. For slower, even cooking, I recommend using the two-zone fire in your grill: sear the marinated meat on the hot side (direct heat) first to help lock in the flavours, and finish on the cool side (indirect heat). With lean or firmer cuts, flip these more frequently to avoid burning the meat as it caramelises. Rest briefly before serving to retain the juices.”
3. Honey Mustard & Apple Cider Vinegar for Pork Belly or Pork Loin
Ingredients:
Honey, mustard, apple cider vinegar, salt, and pepper to taste.
Brimble explains, “Honey caramelises beautifully on charcoal grills, while the mustard and vinegar will help cut through the richness of meat cuts like pork belly, which is more fatty, or leaner cut like pork loin, enhancing both texture and brightening the flavour as it cooks, giving it a sweet and tangy flavour profile.”
Marinating and grilling:
He adds, “With cuts such as pork belly or pork loin, leave these to marinade for at least four to 12 hours. When grilling, place over a high, even heat to help cook the meat through and flip frequently to prevent burning. Baste the meat lightly with that honey mustard blend to boost flavour as it cooks on the grill and rest for five to 10 minutes before serving.”
4. Coffee & Molasses Rub for Thicker or Bone-In Cuts like Ribs
Ingredients:
Instant coffee, molasses (or brown sugar), a splash of lemon, rosemary or thyme, salt, and pepper.
Brimble says, “This marinade is perfect for adventurous cooks looking for a more intense, bold flavour to try out. This combination is great for large, thicker cuts of pork, or a rack of ribs, where the molasses and coffee blend can bring out a fuller flavour profile as it hits the grill.”
Marinating and grilling:
He adds, “I’d recommend marinating thicker cuts for twelve hours or more to help tenderise the meat. For thicker meats that benefit from a slower cooking process, use the two-zone fire to help guide your grilling and keep the heat between low to medium. This will allow the marinated cuts to cook low and slow, and will form that wonderful char from the grill over time, packing in more depth of flavour.
“For a richer marinade like this, you want to avoid burning the sugar. Flip the meat carefully and frequently, and don’t rush the cooking time. Towards the end of the grilling process, baste the meat with a thinned-out mixture of the coffee and molasses blend to add further flavour. Rest generously to allow the meat juices to redistribute before serving.”
5. Classic Fresh Herb & Olive Oil Blend for Any Cuts of Meat, Fish, or Poultry.
Ingredients:
Olive oil, chopped garlic, dried or fresh oregano and parsley, a splash of lemon, black pepper, and salt.
Brimble says, “This is a simple, clean and vibrant blend that works on almost any cut of meat or protein of choice, keeping the flavour light and refreshing while still highlighting the protein’s natural flavours.”
Marinating and grilling:
Brimble adds, “Depending on the type of protein and thickness of cuts, you can marinade for as short as 30 minutes or up to 24 hours to allow the protein to absorb the flavours. For example, for tofu or fatty fish like salmon, you can leave them to marinade for a shorter period. While thicker cuts like pork belly, leaving them to marinade in the fridge for four hours or more will allow the flavours to develop further.”
About Head Chef Thoma Brimble
Chef Thomas Brimble started his career at the very heart of the industry. He worked his way through most aspects of the trade to his current position as Brand Food Manager at Hunter & Barrel. As a result of his extensive experience in planning and operating restaurants, bars and private members' clubs, he’s able to offer personalised service and effectively respond to the expectations of high-profile clients. As a classically trained chef with over 20 years of experience working at every level of the restaurant, bar & events industry across three continents, from working in Michelin-starred restaurants and cooking at a Rosette level, Chef Thomas has honed his skills in all areas of culinary craftsmanship. During his time in Hong Kong, he’s been fortunate enough to be behind two hugely successful brands: The Butcher Club and Boy’N’Cow. He enjoys taking on new challenges, and his interpersonal skills, leadership qualities, and unquenchable enthusiasm for exceptional customer service are some of his strongest assets.
About Hunter & Barrel
Hunter & Barrel is a modern dining concept inspired by the primal ritual of the hunter’s feast, where the fire is the heart of the table. Specialising in charcoal and wood-fired cooking, the menu showcases large cuts of premium meat, slow-cooked ribs and skewers of chicken, prawn, wagyu, mushroom, and wild swordfish, alongside generous feast boards designed for sharing. The open-plan kitchen creates a warm, immersive atmosphere, with the crackle of coals and rich smoky aromas enhancing every bite.
The drinks program draws from barrel-aged traditions, offering an extensive wine list, craft ales, and signature cocktails, some served straight from the barrel, to complement the rustic fare. Each venue is designed to be inviting and theatrical, encouraging guests to slow down, reconnect and share memorable moments around the fire. Whether for intimate gatherings or large celebrations, Hunter & Barrel brings people together over food and flame.
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