Mothers are the most amazing people in the world. They work, love, cherish, encourage, support… the list is never-ending. Which is what makes giving back on Mother’s Day all that more special. Unfortunately, with the current restrictions in place, visiting your local restaurant, café or public space is a...

One of the greatest things about living here in Perth is that we enjoy warm, sunny weather throughout most of the year. This is great for cooking, dining and relaxing outdoors, so you’ll want to have a fully equipped outdoor kitchen ready to go. An outdoor kitchen fitted with...

Guest Post from Beer Is OK So, you’ve just upgraded your outdoor kitchen with the newest (and dare we say best) accessory – a GrowlerWerks uKeg pressurised growler. What next? It’s time to fill it up with your favourite craft beer. While there are a few breweries in Perth’s...

Grilling on a barbecue is a great way to enjoy some delicious meats, but to impart massive flavour and tenderness, consider smoking the meat instead. Rather than searing the meat on the outside at high heat before cooking it through, smoking involves cooking the meat slowly and at a much...

You may wonder if you even need a BBQ at your home. The Outdoor Chef believes every home in Australia should have one. Grilling meats is an excellent way to cook your high-protein produce in a healthy and delicious manner. Compared to alternative ways of preparing your meals such...

Picanha, also known as rump cap or sirloin cap is the preferred steak in Brazil and almost carries celebrity status there. Picanha is cut with a thick layer of fat left on the top of the steak whilst the meat itself is fairly lean. It is prepared with a...

Pork ribs are one of the most popular menu items at any barbecue restaurant. They’re sticky, sweet, full of flavour and best of all they need to be eaten with your hands! The catch is that most of that sweet and stickiness comes from a generous lashing of barbecue...

Oyster blade is the perfect cut for pulled beef with it’s rich flavour and high level of collagen that when fully rendered turns into that delicious sticky, sweet gelatin. Salt and pepper are the obvious flavour boosters and for beef another one is coffee. They really work wonders together...

A whole chicken is a great entry level cut of meat into the world of barbecue as it is relatively inexpensive. Chicken really soaks up the smoke so you immediately get an appreciation for that smoky flavour. When prepared correctly and cooked to the right internal temperature a whole...

Pulled beef can be used in a variety of ways… tacos, pies, stir-frys, pizzas, rolls, sandwiches, the list goes on. Chuck and bolar blade are popular cuts along with the oyster blade. There is a streak of collagen running through the oyster blade that when broken down turns into...

Pulled pork is one of the most popular barbecue meats as it’s simple to cook and tastes great. Whilst pork doesn’t have the same richness in flavour as you would find in a beef cut you can always kick it along by injecting the meat with a salt based...

There’s nothing quite like getting your hands into a slow cooked lamb shoulder and pulling it apart. There’s little pockets of meaty goodness everywhere. You will find the process very similar to cooking/smoking a pork shoulder so similar methods apply. Lamb shoulder can be served with a large variety...