Campari Glazed Ham This year for our Christmas ham I have settled on a campari glaze – Christmas is all about working booze into every recipe and this Read More
Beef Cheeks: 3-3-1 Method Beef cheeks are easily one of my favourite cuts to smoke – when treated right they are delicious, sticky, gooey, gelatinous nuggets of beef. Today Read More
Hanging Roast Pork Belly Following on from our Weber Kettle Roast Pork article I thought we would continue exploring the perfect pork crackling as it’s a topic that deserves Read More
Smoked & Braised Lamb Shanks Coming in to the colder months I thought I would share one of my favourite methods for adapting a classic winter warmer to the barbecue: Read More
Miso Lamb Ribs Recently I had the chance to catch up with Deon from Mottainai Lamb to grab some of his amazing produce to put together a couple Read More
Weber Kettle Roast Pork Loin The Weber kettle holds a tremendous amount of nostalgia for me; Christmas, in particular, meant one thing: roast pork in the Weber.Dad was, and still Read More
Bourbon Pecan Pie There’s this strong childhood memory I have of my mum making pecan pie for us. For some reason it just stands out as an enjoyable Read More
Pulled Lamb Shoulder Pulled lamb feels like the dish that shows Aussies have taken American barbecue on board and started to make it their own. Lamb is so Read More
Smoked Bone Marrow Today I am going to talk about something that is super easy to do and outrageously delicious: smoked bone marrow. Also known as ‘butter of Read More
How to: The Snake Method Want to start cooking low and slow barbecue but not sure where to start? The snake method is one of the easiest and cheapest ways Read More