Ollies Q

Ollies Q Backyard BBQ, cooked over fire in Melbourne Aus 🇦🇺
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Last night was all about smash burgers, because sometimes you just need something simple, fast, and ridiculously satisfy...
10/10/2025

Last night was all about smash burgers, because sometimes you just need something simple, fast, and ridiculously satisfying.

Cooked hot and fast in the kettle over Heat Beads BBQ coconut shell briquettes, using the smash plate from CLD Fabrication and my trusty burger smasher from 2Js Brew & Q Fab.
The bacon was my homemade streaky, made a while back with Otway Pork belly and Coast n Smoke cure… still one of the best things to have ready in the fridge/freezer.

Stacked it all on a potato bun with cheese, bacon, ketchup, mustard, pickles, red onion, tomato, lettuce, and mayo.
No fancy tricks. Just proper burgers done right.

———
SETUP ↓
🥩 Meat: Tasty Burgers from Dc meats
🥓 Bacon: Homemade streaky using Otway Pork belly + Coast n Smoke cure
🍞 Bun: Potato
♨️ BBQ: Weber Kettle
🔥 Fuel: Heat Beads BBQ coconut shell briquettes
🍳 Smash Plate: CLD Fabrication
🔨 Burger Smasher: 2Js Brew & Q Fab

———

Getting the hang of the pizza attachment on the Trimal Grill, and honestly, it’s producing some incredible results.Used ...
08/10/2025

Getting the hang of the pizza attachment on the Trimal Grill, and honestly, it’s producing some incredible results.
Used Heat Beads BBQ Aussie hardwood pellets, stretched out the dough, and topped it with leftover beef short ribs, cheese, pickles, and mustard.

Kind of like a cheeseburger meets wood-fired pizza.
Smoky, cheesy, and packed with flavour — this one will be on repeat.

Wings Wednesday – flats only, of course.Coated with Coast n Smoke K-Pop Dust, cooked in the kettle over Heat Beads BBQ c...
01/10/2025

Wings Wednesday – flats only, of course.
Coated with Coast n Smoke K-Pop Dust, cooked in the kettle over Heat Beads BBQ coconut shell briquettes using the CLD Fabrication Krispy Kone for that high indirect heat.

Served on my theaustralianbrisketboard BBQ Board. Crispy, juicy, full of flavour.
They turned out so good, I’m thinking another batch might be on for NRL Grand Final half time this Sunday.

This porterhouse ticked all the boxes.I seasoned it with Coast n Smoke T-Rub and SPG, cooked it low and slow over Heat B...
29/09/2025

This porterhouse ticked all the boxes.
I seasoned it with Coast n Smoke T-Rub and SPG, cooked it low and slow over Heat Beads BBQ original briquettes in the kettle, then rested it in the Tucka Tribe insulated box. A hot sear in the Crumble cast iron skillet locked in that perfect crust.

Served it up with charred Mexican street corn and a Caesar salad. Can’t beat a steak night like this. 🥩🔥

Smash burgers don’t get much better than this.I set up the CLD Fabrication smash plate over Heat Beads BBQ original briq...
27/09/2025

Smash burgers don’t get much better than this.
I set up the CLD Fabrication smash plate over Heat Beads BBQ original briquettes, used the 2Js Brew & Q Fab burger smasher, and built the ultimate stack: double beef, double cheese, crispy bacon, onion, mustard + ketchup, all on a toasted potato bun.

Simple. Crispy. Juicy. Absolutely worth the mess. 🍔🔥

Smoked meatloaf, but taken up a notch.This one’s made with Otway Pork mince and beef mince, smoked in the new Trimal Gri...
25/09/2025

Smoked meatloaf, but taken up a notch.

This one’s made with Otway Pork mince and beef mince, smoked in the new Trimal Grill pellet smoker with Heat Beads BBQ Aussie Hardwood pellets. Once done, I brushed it with homemade bacon jam (made with Otway Pork streaky bacon in the Crumble cookware) for that sweet, smoky finish.

Sliced it up on the theaustralianbrisketboard BBQ Board with the Facas Medeiros / AUS Artisan Knife, and served with crispy spuds and roast carrot.

👉 Do you reckon meatloaf deserves more love on the BBQ?

Overnight cook, midday payoff.Lamb shoulder trimmed up with the Facas Medeiros / AUS boning knife, seasoned with Coast n...
15/09/2025

Overnight cook, midday payoff.

Lamb shoulder trimmed up with the Facas Medeiros / AUS boning knife, seasoned with Coast n Smoke 13th Apostle rub, then left to go low and slow in the Z Grills Australia 700E-XL using Heat Beads BBQ Aussie Hardwood pellets.

Come morning it was wrapped up and placed in the Tucka Tribe insulated box. By lunchtime, the shoulder was still hot and falling apart. Perfect timing.

We piled it into pitas with chips, garlic sauce and a mixed leaf salad. Safe to say the work crew didn’t complain.

👉 How do you like your lamb? pulled in pitas, or carved straight off the bone?

Thanks, Maker's Mark
13/09/2025

Thanks, Maker's Mark

Had to go back for more of these.“Kentucky Pockets” from Gina’s Chicken at Greensborough Plaza: chicken breast stuffed w...
10/09/2025

Had to go back for more of these.

“Kentucky Pockets” from Gina’s Chicken at Greensborough Plaza: chicken breast stuffed with feta, couscous, and roasted peppers, then coated in a crunchy crumb.

Cooked indirect in the kettle with the CLD Fabrication Krispy Kone loaded with Heat Beads BBQ mini lump charcoal. High heat kept the crumb golden while the chicken stayed juicy.

Served with a fresh garden salad. Easy cook, heaps of flavour.

👉 What would you stuff yours with?

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