BBQ Master | Chef

BBQ Master

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25.01.2022 Some epic wagyu- porkbelly and a festive roast for the vegans!!!

24.01.2022 ITS OFFICIAL! We have completely sold out of BBQ books, there are 2 in at A Readers Heaven, and 2 at Portland Newsagent, but we have no stock left in the office. We are talking to the printers now about another Print Run and will keep you updated with preorder availability. Thanks again to all that supported us :)

23.01.2022 Happy summer BBQ season!! Nothing beats a Friday night BBQ- what are cooking??

22.01.2022 Come and help raise some money for a worthy cause!!! Ill be there on the tongs :)

21.01.2022 Our Christmas lunch. Just delicious!!

19.01.2022 Rad!! Not that I was waiting up for it... but all downloaded and ready for listen @strangersband

18.01.2022 For all the bacon lovers!!! Go on over and get your bacon tshirt at Dirty Pig.

18.01.2022 #starlightfoundation fundraiser BBQ in Lithhow

17.01.2022 Merry Christmas everyone - this spread brought to you by the Weber, Heat Beads BBQ Briquettes and about 4 hours...

16.01.2022 The smoke is strong with this one...

15.01.2022 Happy New Year!!! Kebabs for days

15.01.2022 One of my favourite recipes of all time - stuffed lamb loin #lamb #ausday

15.01.2022 #wagyu rump with chimmichurri, beetroot and feta salad and smashed potatoes - Saturday night summer BBQ!!

14.01.2022 The things I do for friends :D

14.01.2022 Everyone is jumping on the BBQ bandwagon these days....

12.01.2022 #smokering on a nice piece of Shogun Wagyu - we cooked a whole scotch fillet then separated the fillet for carving.

11.01.2022 Sadly this beast was not running tonight... A grade steak all the same!!

11.01.2022 Got some of this truffles salt, and some mixed organic potatoes at the farmers market on Saturday, so we cracked out some cattle and cut rib eyes for Monday night steak and chips. Lowes Mount Truffiere, Oberon

09.01.2022 On the BBQ later today, a super low and slow smoked brisket. Going on as soon as we get back from the Anzac March. Ill be doing some live video throughout the cook.

09.01.2022 Burger Saturday. #chilli #cheese

08.01.2022 Going to be a looooong day! #bbq #spitfire

08.01.2022 whatever the weather! FIRE IT UP!

08.01.2022 Summer steaks!!

07.01.2022 Just got the mother load of chilli sauces from a buddy!!! So much hot sauce to try... Where should we start?

06.01.2022 Sunday night #bbq - salmon smoked over applewood with my bourbon and dry rub glaze. Potato and dill salad with some awesome potatoes from the farmers market.

06.01.2022 Its international burger day... What makes the perfect burger combo to you?

05.01.2022 Anzac night BBQ share plate - goats cheese stuffed peppers, low and slow wagyu brisket, kels killer slaw!

05.01.2022 Local is always best

04.01.2022 Some E P I C local produce on the Weber today... after pics coming soon

04.01.2022 HAPPY EASTER - For all those eating fish today... here is my favourite salmon recipe of ALL TIME!!! #BBQ #Salmon We also have a short run of BBQ Secrets cookbooks available due to popular demand - get yours at http://bbqsecrets.com.au for more recipes just like this :D ------------------------------------------------... Hot Smoked Salmon Of all the things I have cooked on the BBQ for friends and family, this one is the most requested by many in my life. Particularly my wife. You know what they say - Happy Wife, Happy Life. Maybe I should rename this recipe the Marital Bliss Salmon This recipe is simple. But dont be fooled, it will be some of the best salmon you ever eat, I guarantee it. INGREDIENTS 1 whole side of salmon, pin boned and scaled. American Honey Bourbon 1 cup Red Rub (smoked paprika, garlic powder, onion poder, mustard powder, brown sugar, pinch of chilli to taste, salt & pepper) Olive oil METHOD 1. Take your Salmon side and if it hasnt already been done, pin bone. This is the removal of the small bones from along the rib of the fish. Run your hand along, and you can feel the bones, using tweezers, grab the bones and pull them out one by one. 2. Trim up the salmon to remove any of the belly part still left, there is not much meat there and it presents better if its gone. Rub the skin side with some olive oil. 3. Rub the whole flesh side down with some bourbon, massage it into the flesh. 4. Coat in the Red Rub and distribute evenly across the salmon. 5. Get your charcoal BBQ ready for indirect cooking at a medium heat, around 160 degrees. I also place a cooking stone in the BBQ for this one and get that nice and hot. 6. Place the salmon, skin side down on the cooking surface. 7. Add smoking chips to the heat and get a good smoke going for around 20 minutes. 8. Check the salmon after 20 minutes by pressing on the thickest part. You want the consistency to be like a medium steak, slightly spongy but not soft. 9. Depending on the size of your salmon it will need between another 15-20 minutes at this point. But keep an eye on it every 10 minutes to ensure it doesnt get over cooked. 10. Once its done, use a large lifter (I have a pizza flipper that works perfectly) and place the whole piece on a board. 11. Serve in the centre of the table, it will just pull apart beautifully with a pair of tongs, and then watch people fight over the crispy skin.

01.01.2022 #wagyu rump on the grill tonight. About 1.5 kg piece, going to slice it and serve with some chimmichurri

01.01.2022 Introducing the future, revolutionising the outdoor cooking market.

01.01.2022 Victorians!! disastrous!!!!!!!! ;) Happy April 1 :D

01.01.2022 Anyone else watching all the #bbq shows on sbs food channel?

01.01.2022 Take your sausage sizzle up a notch this #ausday #sausagefest