Lana Alderson, the Aussie recipe creator and storyteller behind Aldergrills, doesn’t remember the first time she fired up the grill. Not because it wasn’t a momentous occasion, but because her life revolved around outdoor, live-fire cooking since she was a young girl. While some have memorable events that sparked their live-fire interest, Lana was born in it.
From as early as she can remember, her family constantly had guests for BBQs and picnics. She’d help her dad with the food, and along the way, she learned the ropes by making chicken wings, potatoes, and sausages. Cooks are made within the family; her brother is the brisket master, and her sisters are excellent cooks in the kitchen. (And, no, she and her baby brother do not compete for top live-fire chef. She lets him relish in his brisket glory.)
Her grilling independence came almost 10 years ago when she bought her first grill, and since then she cooks outside — rain or shine — three to four times a week. And you can tell by her work she’s not new to the live-fire scene. Her first cook-up was a whole stuffed snapper, which is not an entirely entry-level recipe! Now, as a seasoned chef, her favorite dishes to serve are beef ribs, classic steaks, and rotisserie anything.
“Once I experienced how good food could taste cooked this way, I was hooked. It’s not just about the end result, either — it’s about slowing down, being present, and sharing something special.”
Though Lana’s an expert in all types of meat, she admits that one specific cut is a bit more challenging than the others — Thor’s Hammer, or beef shank. With any first attempt, no matter the food, winging it comes naturally the first time. There’s something about that beginner’s luck… but the next time? She claims it’s typically a flop.
It’s easy to think that professional chefs make everything perfect the first time. But they sometimes share the same frustrations as beginners: getting impatient, not cooking long enough, and settling for “that’ll do” when they’re ready to eat.
But she knows that it’s natural to refuse to eat a steak any other way but cooked over charcoal on a Big Green Egg. Even though she owns different types of grills to work on, there is just something different about the taste that comes from the egg.
“There’s an element of quality that you can taste. You can really taste the difference in the charcoal that you use, too. Big Green Egg charcoal burns cleaner; the smokiness isn’t as thick. It elevates a meal without needing to add a ton of extra ingredients or seasoning.”
Lana lives for her friends’ and family’s reactions to her food, and has lots planned for her upcoming cooks: focaccia, baking, pork belly, and pork head. And, of course, another Thor’s Hammer to “get it out of [her] system.”
Follow Lana’s outdoor live-fire experiences and recipes on her Instagram at @aldergrills and Substack.
Meet the Women of Fire
Lana is part of an extraordinary movement in the world of live-fire. Women all over the country are blazing their own trails in front of the flames — and we’re showcasing a few of the special ones. Meet the other inspirational grillers, pitmasters, and live-fire chefs of our Women of Fire series.
