It’s been just over 12 months since we started out in competition BBQ and certainly a lot has changed for us during this time. We started out with half an idea about what we wanted to achieve (a guys weekend away with a little bit of cooking) and whilst we still have the same intent, […]
The Pulled Pork the Judges Reject (but you’ll love!)
One of the toughest parts of competition cooking is when your much loved, crowd pleasing, legendary recipes fall flat in the judging tent. For those following our comp reports, you would know our pork has been falling in that category. This Carolina style pulled pork gets accolades from all that taste it but has failed […]
Meatstock Sydney Comp in review
What do you get if you combine 50 competition BBQ teams, 10,000 BBQ lovers, top beers, some great Sydney weather and a variety of great live music acts? A truly awesome event for meatlovers. Meatstock Sydney went off! Following our success at Crafted Live Wollongong as the Reserve Grand Champion team, we entered Meatstock Sydney […]
CraftedLive Wollongong Comp in Review
Even after a few days to recover it’s fair to say we’re all still feeling both exhausted and elated after an amazing Easter weekend at CraftedLive Wollongong. We were keen to step it up a notch and build on the momentum from our last outing at Crafted Orange. Even in our wildest dreams we couldn’t have imagined […]
Spatchcock Chicken
If you’re looking for a quick and easy mid week meal is hard to go past cooking a chicken. Chicken is easy to grab on your way home from work and is very affordable, with a whole bird selling for under four dollars a kilogram at the big supermarkets. One of the drawbacks with cooking […]
Beef Ribs
Everyone has a go to meal, something they just love to cook. For me that’s beef short ribs. They’re incredibly easy to cook, not too pricey and the results are magnificent. For me, there is nothing like the perfect texture and the delicious taste of a well cooked beef shorty. A typical rack of beef […]
High Heat Cooking
The WSM is more versatile than many people think and is quite capable of slow cooking as well as high heat cooks. The set up for high heat cooking is quite different to that of low and slow and requires a little more mucking around, however the results are worth it when you can cook a brisket […]
Chilli Powder vs. Chilli Powder
Like so many others, when I started out in BBQ, I spent my time scanning US BBQ sites for recipes I thought I could accomplish. I still clearly remember the first night I cooked ribs. I’d followed the recipe to the letter, my timing was pretty fair and they certainly looked the goods. The family […]
Love Lamb!!
A rack of lamb has to be one of the quickest and easiest midweek barbecue meals. Most racks will come from butcher already Frenched, but depending on how good the butcher is will depend on how much extra work you have to do. I prefer to remove all of the fat cap because the fat is […]
Why we love the Smokey Mountain
Whenever we go to comps, people always ask why we use the particular smokers that we do. As all of us love our BBQ and are family men, many of the features that we desired in our competition cookers are the same as what we need for home use. For this reason, we choose to use Weber Smokey Mountains […]