Smoked Brisket is the pinnacle when it comes to low & slow, and the one cut that gives a pit master more headaches than any other cut. Once mastered not…
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Pulled Pork is always a crowd favourite at any occasion, and this Mexican pulled pork is bound to be popular. Avery simple but effective recipe that will impress your family…
We have put together the ultimate Low & Slow guideline for Times & Temperature. Smoking is all about experimenting with with different sauces, rubs, herbs & woods to create a…
Smoked Lamb Ribs can be a an intense burst of flavour with smoke, lamb and sauce combining in one awesome bite sized lamb rib. They are often very underestimated for…
Smoked Beef Short Ribs are a personal favourite of mine they carry a very intense depth of flavour which comes from cooking on the bone. When cooking a beef shorty,…
Why all meat should rest after cooking As meat is cooked the proteins in the meat heat up and set. The more cooked the meat, the more ‘set’ the proteins…
This smoked lamb shoulder recipe can be used to created shredded lamb, or if cooked a bit less it works brilliantly for a sliced lamb shoulder. Lamb shoulder is a...
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Who doesn’t love some smoked Pork Ribs, this recipe uses our delicious St Louise Pork Ribs, and they are always a crowd favourite. The key is to create tender pork…
Have you heard of this reverse sear thing? It’s what all the cool kids are doing. Traditionally, a restaurant method of cooking steak involved searing over incredibly high heat, then transferring to an oven to finish on a more gentle heat until done.