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…
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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…
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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…
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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,…
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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…
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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…
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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…
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