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 sauce...

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 and...

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 chicken...

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 sticky...

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 solution...

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 of...

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...

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. We’re also fans of pork roasts with crackling so the idea of lamb with crackling… yes please! The principles of crackling...

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. Twenty four hours is ideal. When it comes to the cooking process hit the pork with...

The reverse sear technique is the best way to cook a thick cut steak. As Meathead Goldwyn discusses on amazingribs.com the history of the reverse sear technique can be traced back to the sous vide pioneers in the 1970s. Meathead and J. Kenji Lopez-Alt from seriouseats.com have been two of...