Category: smoking

smoked pork collar

smoked pork collar

Pulled pork makes a regular appearance at our dinner table and as a result there are plenty of opportunities to change things up and experiment. Pork shoulder is the most popular cut for pulled pork and rightly so. However this time I decided to give pork collar a try.

tri-tip

tri-tip

Tri-tip is labelled by some as ‘poor man’s eye fillet’ or ‘poor man’s tenderloin’. Whilst it is certainly cheaper in price (about half the price or less) it certainly has more than half the taste and flavour of the more expensive cuts.

beef rib

beef rib

Beef short rib has become a favourite of mine in the world of barbecue. Dry brined, seasoned with a simple rub and cooked low and slow for about 7 hours it runs a close second to brisket for me.

brisket

brisket

Brisket. The holy grail of barbecue. If you over cook it becomes dry, under cook it and it will be tough and chewy. But get it just right and it is out of this world!

beef cheeks

beef cheeks

Beef cheeks have a deep, rich flavour that deserves more recognition than it currently has. Although they are relatively small in comparison to most cuts associated with barbecue they still require a long low and slow cook. When fully rendered the gelatinous streak that runs through the cheek breaks down making the meat tender and juicy.

pulled pork and slaw burgers

pulled pork and slaw burgers

We’ve used pulled pork in a variety of ways – burgers, pies, pizzas, stir fry, toasted sandwiches, the list goes on. One of our favourites are pulled pork burgers.

pork spare ribs

pork spare ribs

Pork ribs are one of the most popular menu items at any barbecue restaurant. They’re sticky, sweet, full of flavour and best of all they need to be eaten with your hands!

smoking barbecue starter kit

smoking barbecue starter kit

Here are ten items that will set you on your path into the world of meat smoking and barbecue. There are plenty of gadgets on the market these days, some of which are very useful, some are not. It is important however, to work on the basics first so I recommend starting with these and evolving from there.

extreme beef burger

extreme beef burger

Chuck steak burger patty rubbed with Lane’s BBQ Ancho Espresso Rub topped with cheese, smoked beef short rib, more cheese, white onion, pickle, espresso bbq sauce, japanese mayo in a ciabatta roll
I think that was all.

smoked meat tacos

smoked meat tacos

Smoked pulled pork with mary’s lamb rub and smoked beef cheek finished in stout with pico de gallo on freshly pressed tortillas. Laced with hot sauce these tacos tasted amazing.

rib eye smoked and seared

rib eye smoked and seared

Rib eye steak rubbed with Lanesbbq ancho espresso, smoked and reverse seared
Arguably the best (and biggest) steak cut around, a rib eye steak is best cooked at a low temperature to begin with and finished off with a hit of higher temperature.

smoked lamb shoulder on sourdough with fontina and chilli jam

smoked lamb shoulder on sourdough with fontina and chilli jam

Now this is a sandwich! Sure, it may take a bit of work but it’s well worth it. If you ask your butcher to leave the shank on the shoulder you’ll find this cooks in under half the time as the rest of the shoulder. This just happens to match up with lunchtime which is perfect for satisfying the craving you get sitting around all day waiting for the lamb to cook.

smoked lamb shoulder

smoked lamb shoulder

There’s nothing quite like getting your hands into a slow cooked lamb shoulder and pulling out the pockets of meaty goodness. I am a big fan of lamb and it often makes an appearance at our dinner table.

mary’s lamb rub

mary’s lamb rub

This lamb rub is particularly good when smoking lamb shoulders. It also works well with other cuts of lamb. Rosemary, cumin, pepper, sugar, garlic powder, paprika. Mix all the ingredients and you’re ready to rub.

daisy’s beef rub

daisy’s beef rub

What spices to use in a beef rub is an interesting debate in the smoking world. A lot of the traditionalists, like Aaron Franklin of Franklin’s Barbecue, only use salt and pepper. That’s it. Personally, I need to do a few more tests before making a call – not a bad problem to have!

smoked pulled pork

smoked pulled pork

Pulled pork is a family favourite and a great excuse to get the smoker out. The cook begins early morning and takes all day but once it’s in the smoker it’s just a matter of monitoring the temperature inside the smoker and of course the temperature of the meat.

pp rub

pp rub

Most smoked meats call for a rub – a blend of spices. You can use this one on all pork cuts.