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 | Feb 28, 2017 | General, Mains
INGREDIENTS 2kg boneless pork shoulder 10 grams salt 5 grams dried oregano 4 grams ground cumin 2 grams ground black pepper (optional – leave out for kids)1 gram ground chilli or 1 or 20 grams of blended chipotle in adobo sauce (Preferred) 1 gram paprika 30 ml...
by admin | Jun 23, 2016 | Mains
Light the kamado and get the temperature up to 125c (kamado thermometer as this is where we are cooking the meat, not the lower rack temperature). Set up the BBQ with no heat deflector, putting the drip tray on the rack and the meat on the extender rack. Add soaked...
by admin | Jun 1, 2014 | Mains
INGREDIENTS 1 tablespoon peanut oil 1 (about 1kg) pork belly, cut into 3cm pieces – remove the rind 8 purple (Asian) eschalots, roughly chopped or 1 brown onion 2 garlic cloves, crushed 60ml (1/4 cup) light soy sauce 1/2 cup finely grated palm sugar or brown...
