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. View our recipe.

A whole chicken is a great entry level cut of meat into the world of barbecue as it is relatively inexpensive. View our full recipe today.

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. View our recipe today.

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 solution or dry brining. View our recipe.

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. View the full recipe today.

Beef Burger Seasoned With SmokeyQ Fierce Bull Coffee Rub, Beetroot Relish, Cheese, Onion, Mcclure's Pickles And Mayo All On A Brioche Bun. One of the keys to making great tasting beef burgers is freshly ground mince. If you have a mincer at home or a mincer attachment for a kitchen appliance then you’ll know what […]

Being Aussies we love a regular lamb meal... barbecued of course. Lamb cutlets are usually our go to with a low and slow smoked lamb shoulder not far behind.

The secret to great pork crackling is allowing the skin to dry out uncovered in the fridge. Begin by scoring the skin, rub with a generous amount of salt and then into the fridge. View the full recipe.

Simply put, for steaks thicker than 1 inch cook the steak at a low temperature (250f/120c) away from the heat source until the internal temperature of the meat reaches 10f to15f below your preferred level of doneness.