Brisket is the pinnacle when it comes to low & slow the one cut that gives a pit master more headaches than any other cut, but once mastered not much…
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Smoked Pulled pork is taken to the next level with real wood fired smoked flavour and pork that is literally pulling apart, add some BBQ sauce and you have a crowd…
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…
Lamb Ribs are very underestimated for smoking cooked right they can be a an intense burst of flavour with smoke, lamb and sauce combining in one awesome bite sized lamb…
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 you…
This delicious & effective recipe for Pork Belly Burnt Ends is what many people call pork candy. Combining the the right amount of time, seasoning, smoke and glaze you will…
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…
Pulled Pork is always a crowd favourite at any occasion. Avery simple but effective recipe that will impress your family & friends. Can cooked in the slow cooker, oven &…
Lamb Shoulder is a beautiful cut of meat to smoke you can either create shredded lamb or cook it just a little bit less and create sliced lamb shoulder. Once…
Who doesn’t love some smoked Saint Louise Pork Ribs, they are always a crowd favourite the key is create tender pork but doesn’t not fall off the bone & a…