JAGRD Wood Fired | Kitchen/Cooking

JAGRD Wood Fired

Phone: +61 407 212 167

Address: 4844 Great Eastern Highway 6562 Bakers Hill, WA, Australia

Website: https://www.jagrdwoodfired.com.au/

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25.01.2022 Gobble, gobble Turkey wings jaccard, seasoned with Butchers Axe BBQ Hunter and in the JAGRD Black Beauty hot and fast for 1.5hrs. Flavour was bang on with the flesh super moist but the skin was still a little tough, so I guess I will just have to cook them again...... If you have any tips would love to hear them.!?

25.01.2022 No greater compliment when compared, thanks so much for putting your trust in JAGRD Gavin

25.01.2022 Well we had a huge weekend here with the annual Bakers Mega Meat Up, the weather shined beautifully!! Sadly I didn't get many pics myself and am waiting to pinch from others But I did get a pic of the maple bacon pecan pie that was precooked and cooled on Friday before the rush 40mins in the JAGRD black beauty at 190c (375f) and they were done, both were smashed when served with the recipe asked for by many helping So seriously, if you haven't tried Ben's Smoking Hot Confessions recipe I highly recommend giving it a go, so, so good

25.01.2022 Lindsay's maiden voyage on his new pit looks epic, got the jerky in there and all!!

24.01.2022 Oh sweet candy!! These sticky pork belly morsels were given a good toss in Badassbbq Competition BBQ Team rib rub before going hot and fast in the Black Beauty for 2.5hrs! 1hrs smoked on the rack and 1.5 covered in a bath of sweet sauce for that OMG!! squishy marshmellow finish!

24.01.2022 Time at home for me hasnt been frequent these last weeks so cooks have been few and far, so when all I had to do is make up a chimichurri sauce to go with Glenns magic beefies picked up from @Melville heights meat supply a bit back I was stoked, and they were so, so good with a rub of All Burn Chilli No Bull Beef rub!!

23.01.2022 So I've been a bit slow on the pastrami I did the other day in giving the @Fire and Brimstone Barbeque rub a run, specifically made for pastrami. The bark set beautifully in the JAGRD Baby gravity over 3hrs (monitored with the Smartfire) before the internal hit 167f and it was taken off to cool in the fridge. I decided to give Lance Rosen Temples of BBQ steaming method a go. Once cooled to 77f it was back on to a rack over a water pan for another 4hrs before it reached a temp... of 202f. Then the long wait for dinner the next night and a real taste of this magic rub! Steamed to reheat and serve with the crust holding nicely, gave the perfect pastrami peppery flavour too!!

22.01.2022 Now here's a fantastic idea from Sue in how to take advantage of your burger press, quesalillas!!

22.01.2022 Its been just on a week since the Bakers Mega Meat Up here in Perth, sucks when reality kicks in way to quickly, and time gets away... One thing we never forget are those that help make each and every BBQ family get together here the success it is, the memories it creates, friendships made, and the desire for all to do it over again, and again!! Katherine, James, Lisa, Paul Craig, Lynette, Paul,Kv Marilou, Sara, Vinnie and Claire, your all superstars and a team to be reckone...d with, absolute angels in sharing your time, talents and love of BBQ, Glenn and I are blessed to have you as family, to say the very least... A few pics compiled and pinched from over the weekend, just a few with a surprise "Must Read" announcement to the end... If we didnt, wed love to share and meet you too at the next JAGRD Mega Meat Up, so keep an eye out!! Glenn, myself and the our beautiful team of helpers would really like to encourage any and all in the BBQ community that are able, to gather together the family, open arms, celebrating todays great love in all that BBQ is and will be, as one Big, spread far and wide, happy family...

21.01.2022 So when the cats away, the boss will play... Glenn decided it was his turn to take over the "Baby" gravity cabinet and threw in some shanks rubbed in Johnny Macs BBQ lamb for dinner. Came home as they were being placed in the stock and vege bath after being smoked for three hours on the rack at 135c (275f), then covered for a couple of hours before serving...... So dammmm good, think I will sneak out more often!!

21.01.2022 Been awhile since we spoke to the boys at Blokes and their BBQs on our JAGRD smokers, our first and slightly reluctant video, a few stumbles but we made it!! What would you like to see or have us answer questions on?

21.01.2022 Its no suprise to say 2020 has been a tough one with few opportunities to celebrate (to say the least) or feeling we can share those little wins when so many cant; you know, we dont often as Aussies like to give ourselves a pat, but sometimes its not a bad idea to look back, or stand proud amongst champions of the The Kansas City Barbeque Society and KCBS Australia!! To have led our Smokin Hot JAGRD Edge team with my gorgeous, and very patient husband Glenn in our very ...own BBQs since 2016, also having many an apprentice pitmaster to share the experience, and go on to take their own wins is so exciting.!! And to now be so close to final score count for the 2020 TOY (Team Of the Year) its hard to fathom, a bitter sweet end... Its sad that thereve been few comps this year and I feel for those that have a while to wait yet, Id be stoked for any of the top teams to take out TOY, but Im excited and going to give it a damn good shot myself at this weekends Zero2Hero Bbq Challenge!! Get a squizz of this years current KCBS TOY standings, and Good Luck to All the guys and girls competing in Bunbury, may the best team win!! https://mms.kcbs.us/members/toy_scores.php

21.01.2022 I don't often make burgers but after grabbing a batch of @Willowbrook Butchery's new 50% dryage scotch fillet offcuts, 25% chuck, 25% blade mix they were to good to resist!! I went the brioche while Glenn decided a sourdough roll was the go, either way they tasted blo@? amazing!!

20.01.2022 Well if any ones thought of competing in BBQ competitions I can say the biggest challenge at times can be the weather, as was this weekend in Bunbury!! With teams short Glenn and I decided to split up and compete separately in the Zero2Hero Bbq Challenge, wind, rain, and hail had everyone tested to their limits, not least our wonderful hosts at Ryans Quality Meats SW!! Glenn took full charge of the large gravity cabinet and borrowed a Black Beauty for the occasion, along wi...th team mate Paul on his GTD BBQ Crew team they smashed out 3rd place pork ribs and 4th place chicken Absolute super stars and so, so, proud!!! I had the girls on board as "apprentice pitmasters" for this one, Kay seeing things from the otherside of the judges table for the first time and Lisa who stepped up and put her hand to all aspects of comp, together our Smokin hot JAGRD Edge team took out 2nd place peoples choice, sure it was the parsley boxes that got us over the line... BIG Thanks to Mondo Butchers - Mondo Di Carne (World of Meat) and Willowbrook Butchery for the beautiful meats we had to work with, quality truly does pay Was strange not competing together but exciting at the same time... Who knows, we just may keep it that way What I can say is though, look for next months BBQ Events Australia Bare Bones Cup event where both Backyard and Master teams battle it out for the final comp of the year!! A few pics from the weekend, sadly not to many taken, again

19.01.2022 Get Fired Up Only Days left to spoil yourself and have the warmth of a tough Australian made JAGRD at home, Saving $$$!! http://www.jagrdoutdoorovens.com/shop/

19.01.2022 Was time to give another Aussie icon a run yesterday in the Ozpig, Bass Strait beefies from Melville heights meat supply Had the temp run around 275-300f (135-148c) fueled with white gum and a little Heat beads lump charcoal to steady and JAGRD jam wood for that colour!! Decided to wrap after steaming off and hold overnight in the oven on low instead of an esky after coming of at 206f (97c)... Lane's BBQ Ancho & Brisket brought the flavour and bark out beautifully across the 5hr cook!!

18.01.2022 When was the last time you had a good old fashion roast?? Finally got my Baby gravity fed cabinet back today after Glenn gave her a little face lift So pork roast from @Willowbrook was on the cards!! Had the Smartfire controller sitting at an average 160-175c (320-350f) for an hour before the par boiled vege went in for the last 30 minutes. Glenn was pleased to say the least

18.01.2022 Struggling to decide between a new BBQ, pizza oven, cold smoker, hot and fast roaster, or bread baker? Well why not have it all in an Australian made JAGRD (jagged)!! Our original Black Beauty, Smoker-Woodfired Oven is the only Australian built unit that can go from one cooking method to another with just a small adjustment of flue and firebox door dampers, whether your cooking low n slow, hot and fast, baking breads, biscuits or pumping up to 600f (315c) plus for pizza night...s, it's the only one you'll need!! With it's overall footprint of 2000mm High x 800mm Wide x 500mm Deep and removable flue, you could be walking it through your front door and into the smallest backyards (and yes this has been done) All Black Beauties stand on a braked trolley and are fully insulated throughout. With two stainless mesh shelves, kiln grade bricks on the cooking chamber floor (also being your pizza stone) and bricks in the firebox help with further insulation, being 6mm steel has your smoker holding fast, within 30 minutes, with very little fuel or attention needed!! Then there is the big brother Stretch standing 2550 high, same features and performance as the Grand Champion Black Beauty but gives you the room of an extra stainless shelf, three in all, at 480 x 590, perfect for guest nights of smoked ribs, brisket, roast and veg, more pizza, or bread and butter pudding!! So really we can only tell how it is, and has been for the last 5 years in the JAGRD Wood Fired design, but we encourage anyone in the market for an upgrade, or new wood fired BBQ, smoker, roaster, baker or pizza maker No matter what your need, do your homework, and buy the strength of home... Contact for a chat or see our website at www.jagrdwoodfired.com.au on all specs and options, including our 6 and 12mth Interest Free Openpay plans.!!

17.01.2022 Hows that bite through!? Pitted two of my favourite rubs up against each other today in the Black Beauty; Badassbbq Competition BBQ Team Alchemy and Four monkeys BBQ Pork, one on baby backs the other St Louis cut from Robbs Craft Butchery. Both finished with a sweet, sticky honey butter based sauce. The B/B temp sat at 350-375f (176-190c) across the 3hr cook using white gum for fuel and jam for that subtle smokey flavour!

17.01.2022 How's that bite through!? Pitted two of my favourite rubs up against each other today in the Black Beauty; Badassbbq Competition BBQ Team Alchemy and Four monkeys BBQ Pork, one on baby backs the other St Louis cut from Robbs Craft Butchery. Both finished with a sweet, sticky honey butter based sauce. The B/B temp sat at 350-375f (176-190c) across the 3hr cook using white gum for fuel and jam for that subtle smokey flavour!

17.01.2022 How we like to Press our Burgers here at JAGRD Wood Fired creating beautiful Snow Flake Edges and holding all those juices in the centre, Every time! Makes 15: 1.5kg of Wanderer Beef Brisket Trimmings, Roughly Ground.... https://www.wandererbeef.com.au/ 1kg of Costco Pork Butt Trimmings, Roughly Ground https://www.costco.com.au//Sunpork-Fresh-Australia/p/41960 Heat Grill Plate with all jets to high... Combine Beef and Pork mince in large bowl. Oil your JAGRD press and place on corner of grill plate to preheat. (If not using a JAGRD press, others may not be able to take high heat and this step will have to be missed, but oil well to avoid sticking) Roll mince into 150g balls and press gently and evenly between fingers to form a 2cm thick pattie. Reduce grill heat to medium/high and place one pattie on the plate. Our JAGRD Burger Press weights 1.7kg on its own so only a little pressure is needed, but you may require more... You want to keep the centre of your patty at the same height as much as possible. Start by resting your press on the centre of your patty and angle your press down onto the edges, gently rotate your press with further pressure rotating your press all the way round until all edges meet the hot plate, once happy gently rest your press again on the centre of your burger to ensure cooking evenly. Repeat process with remaining mince. Place one, or two, slices of American High Melt Cheese on each flipped patty. High melt Cheese can be purchased from most major supermarkets. We choose to "toast" our buns on the grill also, along with bacon, onion, and egg to will also be added to the burger. Once all patties are cooked and cheese melted begin to build your buger, and enjoy!! Presses Now Available, Contact Direct for purchase...

17.01.2022 Have loved being a part of the super draws alongside Ashby Liquor Superstore, the latest prize delivered to David and he took no time at all loading a whole hog on that Flaming Coals rotisserie kit!! (check out the video in our stories) Congrats again to David, and a big thanks to Ashby Liquor for the constant support. And if your looking for a grill, rotisserie or something completely out of the box yourself, you can be sure Glenn will have you spinning in no time... ... www.jagrdwoodfired.com.au

17.01.2022 Now I'd thought we'd seen Glenn's best work in the gravity cabinets but this collaboration alongside AM Stonework for The Mundaring Hotel has exceeded all expectations, seriously stunning work team!!

16.01.2022 So, as Smoking Hot Confessions asked recently, "are you tip on, or tip off kinda person?" Me, I've found I like tip off as they sit more uniform for grilling and over all cook, and, dare I say it, our puppies loooove a good wing tip... Started medium for a slower cook then lowered periodically for that caramelised finish adding to the flavours of the honey based sauce...

16.01.2022 When your looking for strength and its just not there, ask Glenn to get his hands on it!! You wanted tough Glazen Up BBQ, you got it!!

16.01.2022 Big Big welcome to Steve Dorflinger and his new Monkeys BBQ to the JAGRD family!! Steve went a beautiful metallic raspberry and added the perfect touch of the Kiwi fern to make this Baby shine Now what would be your colour choice!?!

16.01.2022 So, as Smoking Hot Confessions asked recently, "are you tip on, or tip off kinda person?" Me, Ive found I like tip off as they sit more uniform for grilling and over all cook, and, dare I say it, our puppies loooove a good wing tip... Started medium for a slower cook then lowered periodically for that caramelised finish adding to the flavours of the honey based sauce...

15.01.2022 So when the cat's away, the boss will play... Glenn decided it was his turn to take over the "Baby" gravity cabinet and threw in some shanks rubbed in Johnny Mac's BBQ lamb for dinner. Came home as they were being placed in the stock and vege bath after being smoked for three hours on the rack at 135c (275f), then covered for a couple of hours before serving...... So dammmm good, think I will sneak out more often!!

15.01.2022 Now heres a fantastic idea from Sue in how to take advantage of your burger press, quesalillas!!

15.01.2022 Less than 3 weeks out before we meat up in Bakers Hill; so cant wait.!! If you havent and are thinking of coming along well be cutting ticket sales off on the 27th of July so as we can cater accordingly, so get on it as wed love to have you come share in a weekend full of BBQ, banter, beer and warmth by the fires while getting to know the BBQ family... https://jagrdwoodfired.eventbookings.com//jagrd-mega-meat-

13.01.2022 It's no suprise to say 2020 has been a tough one with few opportunities to celebrate (to say the least) or feeling we can share those little wins when so many can't; you know, we don't often as Aussies like to give ourselves a pat, but sometimes it's not a bad idea to look back, or stand proud amongst champions of the The Kansas City Barbeque Society and KCBS Australia!! To have led our Smokin' Hot JAGRD Edge team with my gorgeous, and very patient husband Glenn in our very ...own BBQ's since 2016, also having many an apprentice pitmaster to share the experience, and go on to take their own wins is so exciting.!! And to now be so close to final score count for the 2020 TOY (Team Of the Year) it's hard to fathom, a bitter sweet end... It's sad that there've been few comps this year and I feel for those that have a while to wait yet, I'd be stoked for any of the top teams to take out TOY, but I'm excited and going to give it a damn good shot myself at this weekend's Zero2Hero Bbq Challenge!! Get a squizz of this year's current KCBS TOY standings, and Good Luck to All the guys and girls competing in Bunbury, may the best team win!! https://mms.kcbs.us/members/toy_scores.php

13.01.2022 It's been just on a week since the Bakers Mega Meat Up here in Perth, sucks when reality kicks in way to quickly, and time gets away... One thing we never forget are those that help make each and every BBQ family get together here the success it is, the memories it creates, friendships made, and the desire for all to do it over again, and again!! Katherine, James, Lisa, Paul Craig, Lynette, Paul,Kv Marilou, Sara, Vinnie and Claire, your all superstars and a team to be reckone...d with, absolute angels in sharing your time, talents and love of BBQ, Glenn and I are blessed to have you as family, to say the very least... A few pics compiled and pinched from over the weekend, just a few with a surprise "Must Read" announcement to the end... If we didn't, we'd love to share and meet you too at the next JAGRD Mega Meat Up, so keep an eye out!! Glenn, myself and the our beautiful team of helpers would really like to encourage any and all in the BBQ community that are able, to gather together the family, open arms, celebrating today's great love in all that BBQ is and will be, as one Big, spread far and wide, happy family...

13.01.2022 JAGRD Wood Fired Genuine Australian Made and Owned Australian Made Products Australian Made and Owned

12.01.2022 Seriously if you haven't tried cheeks they are a must for any beef lover!! Trimmed and rubbed with Butchers Axe BBQ Bullseye before direct on the shelf of the JAGRD Stretch with a little jam wood smoking away for 3.5hrs. Then combined two of our Aussie icons in the Bundaberg Ginger Beer and VEGEMITE to make a stock for it to bath in covered for roughly 2hrs until probing super smooth...... Credit for this inspiration must go to Schueys BBQ through his vegemite and BBQ challenge I encourage you to pop over and take a look at what others have done!! This little sweet and salty combo will definitely be on repeat!!!

12.01.2022 Time at home for me hasn't been frequent these last weeks so cooks have been few and far, so when all I had to do is make up a chimichurri sauce to go with Glenn's magic beefies picked up from @Melville heights meat supply a bit back I was stoked, and they were so, so good with a rub of All Burn Chilli No Bull Beef rub!!

11.01.2022 Less than 3 weeks out before we meat up in Bakers Hill; so can't wait.!! If you haven't and are thinking of coming along we'll be cutting ticket sales off on the 27th of July so as we can cater accordingly, so get on it as we'd love to have you come share in a weekend full of BBQ, banter, beer and warmth by the fires while getting to know the BBQ family... https://jagrdwoodfired.eventbookings.com//jagrd-mega-meat-

11.01.2022 Got nothing to do but BBQ on the 31st of October and are in Perth? Then keep the date open, cause this is our last comp for the year and would love to see you there, or why not grab a mate or two and come compete yourself!!

10.01.2022 So Ive been a bit slow on the pastrami I did the other day in giving the @Fire and Brimstone Barbeque rub a run, specifically made for pastrami. The bark set beautifully in the JAGRD Baby gravity over 3hrs (monitored with the Smartfire) before the internal hit 167f and it was taken off to cool in the fridge. I decided to give Lance Rosen Temples of BBQ steaming method a go. Once cooled to 77f it was back on to a rack over a water pan for another 4hrs before it reached a temp... of 202f. Then the long wait for dinner the next night and a real taste of this magic rub! Steamed to reheat and serve with the crust holding nicely, gave the perfect pastrami peppery flavour too!!

09.01.2022 Proud to stand Australian Owned

08.01.2022 Who hasn't heard of Ozpig and Smoking Hot Confessions!?! One thing Glenn and I have found in the BBQ community over the years, and particularly in the Smoking Hot Confessions BBQ Community, the support for small family businesses to grow and reach their goals is never ending, and to be just a small part of that is humbling and priceless to see, and hear... I encourage you to take a listen as Tony and Ben have a chat on where with a little help from your friend's, you can set the world on fire!

08.01.2022 I dont often make burgers but after grabbing a batch of @Willowbrook Butcherys new 50% dryage scotch fillet offcuts, 25% chuck, 25% blade mix they were to good to resist!! I went the brioche while Glenn decided a sourdough roll was the go, either way they tasted blo@? amazing!!

07.01.2022 How do you do your tri tip!? We love to do a quick sear after a rub of Butchers Axe BBQ Bullseye over coals and a little jam wood on the Mad Max Asado Grill till internal temp reads a nice 54c (130f) for the perfect juicy medium rare, with this cut coming from @Willowbrook Butchery the flavours were mad!!

07.01.2022 Looking for a heavy weight for your burgers or steak, can't go wrong with Glenn on the press Contact if you want to bags yours before they fly out the door!! #jagrd #steakweight #australianmade #tough

06.01.2022 You want it? Just ask Glenn from JAGRD Wood Fired!! Lindsay asked for a very special project to be built, a memory that would last a lifetime; combined hot and fast grill, smoker, rotisserie, also had to have low and slow capabilities; too easy right!!?? Well, you didn't expect Glenn to say no did you.! ... Lindsay proved its worth by inviting us to share in its first burn, a feed of burgers, and lamb kebabs/kofters this is what we love about BBQ, not only the sensational flavours but the beautiful hospitality shown again and again... So, who has a bigger challenge for Glenn!? www.jagrdwoodfired.com.au

06.01.2022 Ever wondered what the big deal is on our Jam smoking wood? Well Glenn has a chat with the boys from Blokes and their BBQ's on just this very subject https://youtu.be/r13kcqlWjms

05.01.2022 Well if any one's thought of competing in BBQ competitions I can say the biggest challenge at times can be the weather, as was this weekend in Bunbury!! With teams short Glenn and I decided to split up and compete separately in the Zero2Hero Bbq Challenge, wind, rain, and hail had everyone tested to their limits, not least our wonderful hosts at Ryan's Quality Meats SW!! Glenn took full charge of the large gravity cabinet and borrowed a Black Beauty for the occasion, along wi...th team mate Paul on his GTD BBQ Crew team they smashed out 3rd place pork ribs and 4th place chicken Absolute super stars and so, so, proud!!! I had the girls on board as "apprentice pitmasters" for this one, Kay seeing things from the otherside of the judges table for the first time and Lisa who stepped up and put her hand to all aspects of comp, together our Smokin' hot JAGRD Edge team took out 2nd place people's choice, sure it was the parsley boxes that got us over the line... BIG Thanks to Mondo Butchers - Mondo Di Carne (World of Meat) and Willowbrook Butchery for the beautiful meats we had to work with, quality truly does pay Was strange not competing together but exciting at the same time... Who knows, we just may keep it that way What I can say is though, look for next months BBQ Events Australia Bare Bones Cup event where both Backyard and Master teams battle it out for the final comp of the year!! A few pics from the weekend, sadly not to many taken, again

04.01.2022 When your looking for strength and it's just not there, ask Glenn to get his hands on it!! You wanted tough Glazen Up BBQ, you got it!!

04.01.2022 It's not often we say veg outshines the rest but with a sprinkle of Big Boy BBQ's Chip Dust it was an easy win!! Glenn making the day that much warmer with roast beef, sweet potato, spuds, onion, and a mandatory gravy, all wood fired in the Black Beauty

04.01.2022 Looking for a heavy weight for your burgers or steak, cant go wrong with Glenn on the press Contact if you want to bags yours before they fly out the door!! #jagrd #steakweight #australianmade #tough

02.01.2022 Who loves fb memories.?? This one has some great reminders of not only the beautiful work Glenns done over time but how this gravity cabinet got the nickname of Hulk, it still creates some banter... Aaand weve since introduced our backyard "Baby"!!

02.01.2022 Who loves fb memories.?? This one has some great reminders of not only the beautiful work Glenn's done over time but how this gravity cabinet got the nickname of Hulk, it still creates some banter... Aaand we've since introduced our backyard "Baby"!!

02.01.2022 Teamwork at its finest boerewors in the Black Beauty cooked by me with Glenn making it look pretty in a mixed fry up for lunch Boerewors cooked for 40mins at 350-400f (176-204c).

01.01.2022 Lindsays maiden voyage on his new pit looks epic, got the jerky in there and all!!

01.01.2022 Now this Silver Fox is going to make some name for herself around the traps.!! (OK bad pun, intended) Seriously though Glenn and I are super chuffed and couldn't be more proud to see this Baby's about to get a good workout with @The Charcoal Project - Modern Street Food team here in Mandurah, cause if you're close we know you're going to looove what their about to serve up!!