February 26, 2023

Brined thin Aus Pork Ribs in Moist Meat Bomb and water with ratio 1/3cup to 3 cups water, for 36hrs (Fri night to Sun morning) to plump them up.

Make your own smoked Pastrami from corned silversides.

Every man needs a Hobby, this one fills your belly.

It's Sunday Mental Health cooking day for us guys today, especially for those on their own now. I am not cooking today, as I am visiting Wildfire Craft BBQ at Newcomb Geelong, and Casey and Eliza are cooking for me today...

New Reverse ‘Busy Man Brisket’ Technique. The standard Busy Man Brisket method is to smoke a Brisket overnight in Smoker, then boat it in a deep beef broth tray at 120C for lunch, but sometimes the Brisket isn't ready ti...

- Trimmed most fat off thick Beef Ribs.

A wet binder is Rubbed or Sprayed onto meats before applying Rubs or seasonings, this helps the Rub stick to the surface of the meat, ensuring an even coating. Different binders can also create distinct textures, flavour...

I bought a carton of 3x5kg frozen bags of lean Lamb Mince for $8.50/kg from meatonline.com.au and cooked up a whole 5kg bag in 2x1hr 160C batches in the ZGrill Pellet Smoker with our hot and full flavoured Charcoal Pelle...

To create juicy moist Beef Ribs, simply do the following:-

Prepped a Brisket by trimming most of the fat and silverskin off and injecting it with a 50/50 mix of our Spicy Chilli Dill Pickle Brine and Beef Broth, then covered it in Bourbon BBQ Rub and Freaking Chicken Mediterran...