Mains

June 2017

Vegemite Brisket

2018-03-22T09:55:23+00:00

We all grew up on Vegemite, it is nation building stuff, it’s one of the first things our parents put in our mouths, probably just to see the reaction, but Aussie baby albums are full of photos of little smiling faces with black goo smeared all over the, the walls and furniture, dog, anything [...]

Vegemite Brisket2018-03-22T09:55:23+00:00

April 2017

Korean Chicken (Speakeasy Sample)

2017-04-26T14:26:41+00:00

Over the years I’ve made countless attempts to duplicate the taste of KFC, some failures and some relative successes, but I always fall just a little short of the flavour etched into my mind, not a surprise really, not even my local KFC can duplicate their own [...]

Korean Chicken (Speakeasy Sample)2017-04-26T14:26:41+00:00

June 2014

Pork Crackle in a Pellet Grill

2015-07-01T10:56:44+00:00

I did a little experiment today; I love my Pork Crackle, well who doesn’t? I’ve been playing with a setup in the Kamado for getting the pork belly to crackle up nicely by angling the pork so the rendered fats run off instead of pooling on the skin and making it soggy, so I thought [...]

Pork Crackle in a Pellet Grill2015-07-01T10:56:44+00:00

“Prime” Rib Eye Steak

2014-06-09T19:33:39+00:00

Prime Rib Steak Rib Eye has to be one of the better steak cuts, it has a good marble and soft well flavoured meat, cooking it on the bone yields a crusty but tender steak. You may have never considered cooking it whole, but this method gives a great result and is easier than cooking [...]

“Prime” Rib Eye Steak2014-06-09T19:33:39+00:00

May 2014

Smoke Poached and Grilled Kangaroo

2014-05-13T12:28:09+00:00

Kangaroo, like Venison is a rich, lean meat and if not treated with care will dry out quickly. This slow cooking technique cooks the Kangaroo twice to ensure it remains moist and tender. In the first step the Kangaroo is slowly “Poached” in a smokey BBQ environment over a number of hours to release the [...]

Smoke Poached and Grilled Kangaroo2014-05-13T12:28:09+00:00