Kikkabar Barrels | Shopping & retail

Kikkabar Barrels

Phone: +61 402 048 721

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23.01.2022 https://www.facebook.com/marketplace/item/492450818789041/

23.01.2022 RESTOCK ALERT Fully restocked with the Hot selling Dr Jay's Onto 2nd lot of lost delicious bacon But been also known to be a fantastic brine for chicken o...r turn beef into pastrami(watch this space) Head on over to the website to grab some to try yourself!!! Dr Jay’s Genuine Article Kevin Bacon (just for a laugh to see if he wants to try it too) #getinquick #DRJAYS #thingsofsmokeandwood

16.01.2022 Chicken drum sticks for Dinner cooked low n slow over jack Daniels bbqdelight pellets until an IT of 165f upped the heat then brushed with a new test of the pig... polish goes alright on chicken too Turned out most delicious #chickendrumsticks #lownslow #newtest #pigpolish #stillthereshinesauce #watchthisspace #bbqdelight #jackdaniels #bbqlife #PitBossNation #thingsofsmokeandwood

02.01.2022 Well, it’s fair to say that we at the Things of smoke & wood online store are cured. Cured of messing around with pink salts and sodium nitrites and sodium nitr...ates that is, because Hallelujah brothers and sisters, we have seen the light! We are now stocking and using Dr Jay’s Genuine Article miracle bacon cure-all when making bacon and much more in our pit yard. So we’ve put the miraculous new substance to the test on pork belly, brahman hump, deep sea fish, chicken breasts and wings, and it is indeed a wonderment. To make bacon from the pork belly and pastrami from the brahman hump, simply sprinkle Dr Jay’s goodness onto the meat and rub it in a little all over, seal it up in a plastic bag or cryovac it, leave it in the fridge for 10 days, rinse it, season it with your favourite rub if you like, then toss it into your smoker until it reaches around 150f internal. Let it rest overnight in the fridge, and your bacon or pastrami is good to go. Competition barbecue teams fully understand the role of brining their meats before cooking. This helps infuse flavour, increase moisture levels and soften textures. We test brined some Blue Eye Trevalla fillets, some chicken breasts and some wings, each with a brine in a solution of 80g of Dr Jays in one litre of water for 12 hours in the fridge to cure just a little before going into the barbecues. The wings were cooked in a hot Weber kettle all around the kettle kone, the fish and breasts on cedar planks in a cooler weber with an indirect cooking method. It’s fair to say that the moisture levels in these goodies were off the charts when we pulled them out of the smokers and got stuck in. So rejoice brothers and sisters because it is indeed a miracle cure, and we have plenty of the good doctor’s cure-all in stock in our online store at www.thingsofsmokeandwood.com.au But you might have to order up quickly before the blind start seeing the advantage, and the crippled start to walk and run to get their Dr Jay’s fix too. Enjoy, and happy BBQ’ing folks!