by admin | Jan 2, 2018 | Charcoal BBQ, General, Mains
INGREDIENTS Approx 1kg Pork Belly – Skin Off – Diced into 1.5-2 inch cubes Pork Rub BBQ Sauce Honey Butter DIRECTIONS Get the Kamado up to 250f / 120c. Use a few chunks of smoking wood, let the smoke turn blue while it is coming to temperature. Place the...
by admin | Jan 1, 2018 | Extras
8 Parts Brown Sugar (2 tablespoons) 4 Parts Cooking Salt (1 tablespoon) 2 Parts Ground or Course Cracked Pepper (2 Teaspoons) 1 Part Garlic Powder (1 Teaspoon) 1 Part Onion Powder (1 Teaspoon) 2 Parts Paprika (2 Teaspoons) 1/2 Part Chilli Powder (Australian Chilli...
by admin | Dec 30, 2017 | General
300kpa for 40 seconds, rocking on its side 120kpa for 60 seconds, rocking on its side
by admin | Sep 3, 2017 | Charcoal BBQ, General
Always Indirect First trial: 110c for 60 mins. Taste is great, skins are not, they need to be crisped up.
by admin | Jun 22, 2017 | Extras
Current batch is (as of 22-06-2017): 20 grams coarse salt 20 grams course pepper 10 grams garlic powder 10 grams of onion powder See how this goes and report back. I may need to adjust the garlic and onion powder down to 5 grams of each (I was supposed to do it like...
