Ollies Q

Ollies Q Backyard BBQer from Melbourne, Aus šŸ‡¦šŸ‡ŗ
Passion for Meat, Fire & WhiskeyšŸ„©šŸ”„šŸ„ƒ
šŸ”—šŸ‘‡šŸ¼ Discounts, partners & links
Contact for collabs & partnershipsšŸ“¬ā¤µļø

Are you smashing this burger?Bacon double cheeseburger. First day back to work after holidays needs some comfort foodā€¦ a...
06/01/2025

Are you smashing this burger?

Bacon double cheeseburger.
First day back to work after holidays needs some comfort foodā€¦ and this hit the spot for sure!

Couple of Tasty Burger patties from Dc meats
Smashed on the cast iron hotplate, over Heat Beads BBQ original briquettes.
Streaky bacon crisped up, and brioche buns toasted in the kettle at the same time.

Then assembled and served on my Steak Board from The Australian Brisket Board.

Brioche Bun
Lettuce
Tomato
Red Onion
Beef Pattie
Cheese
Beef Pattie
Cheese
Streaky Bacon
Pickles
Generous drizzle of leonssmashburgers x keatingandco.condiments Smash Burger Sauce

What are you adding/removing?

Fishermanā€™s FeastHeaded out on the bay early this morning, chasing whiting. Got enough for a few decent feeds. Love spen...
03/01/2025

Fishermanā€™s Feast

Headed out on the bay early this morning, chasing whiting. Got enough for a few decent feeds. Love spending time out on the water.

Grabbed some fresh calamari and scallops from the local fishmonger, and whipped up a bit of a platter.

Quick, light, beer batter for the whiting fillets and calamari. Then fried in my Crumble cast iron skillet, over Heat Beads BBQ original briquettes.

Then a quick sear for the scallops, with butter in another small cast iron skillet.

Served up on my The Australian Brisket Board Aussie hardwood serving board, on a mixed leaf salad, sliced lemons, and a chilli mayo dipping sauce. Using nomadchillico Tamarind Gold.

What a feedā€¦ now for an early night. šŸ˜‚šŸ˜“

Carryinā€™ on like a pork chopThick, juicy .pork chop from  Coat of ā€œThe Good Stuffā€ from  Then reverse seared in the kett...
02/01/2025

Carryinā€™ on like a pork chop

Thick, juicy .pork chop from
Coat of ā€œThe Good Stuffā€ from
Then reverse seared in the kettle, using original briquettes.

Served up with thick cut chips, and a homemade apple slaw. A fresh, crisp, crunch, balancing well with the pork. Might get the recipe for this one posted on the website after a couple of tweaks. Itā€™s super tasty.

Before I light the coals for the last time in 2024, hereā€™s a look back at the top nine posts that fired up you up this y...
31/12/2024

Before I light the coals for the last time in 2024, hereā€™s a look back at the top nine posts that fired up you up this year! šŸ”„

A massive thank you to everyone whoā€™s liked, shared, commented, or even just drooled over the BBQ goodness. šŸ„©šŸ– From epic cooks to behind-the-scenes experiments, your support means a lot.

Hereā€™s to bigger cooks, better smokes, and plenty more meat in 2025. Letā€™s keep bringing backyard BBQ to life together! šŸ»

What was your favorite moment from this year? Let me know below! šŸ‘‡

Thereā€™s something hypnotic about a spinning birdā€¦ or maybe Iā€™ve just had too many bourbons. But seriously, a rotisserie ...
30/12/2024

Thereā€™s something hypnotic about a spinning birdā€¦ or maybe Iā€™ve just had too many bourbons.
But seriously, a rotisserie over charcoal is the secret to chicken perfection. That constant rotation bastes the bird in its own juices, while the charcoal adds a smoky depth you just canā€™t fake.

Gave this bird a coat of Smokey Q Chicken Rub, then spun it on the Weber rotisserie, over Heat Beads BBQ lump charcoal.

Portioned it up on my serving board from The Australian Brisket Board, a solid single piece of Australian hard wood.

Simple little roast dinner for the family.

ā€

Christmas HamMaple Bourbon Glazed ham, requestedā€¦ no, demanded, by the family every year. Got this beautiful ham from Dc...
26/12/2024

Christmas Ham

Maple Bourbon Glazed ham, requestedā€¦ no, demanded, by the family every year.
Got this beautiful ham from Dc meats, removed the skin, then scored the fat.
Gave it a coat of Smokey Q Rib Rub, the put it in the kamado at 250f, using Heat Beads BBQ lump charcoal.

After about an hour and a half, I made my Maple Bourbon Glaze (recipe on my website) and started glazing the ham every 20minutes or so, til it was nice and sticky and had warmed through.

Presented on my The Australian Brisket Board Steak Board, and sliced with my Facas Medeiros / AUS ā€œKulturaā€ knife.

https://olliesq.com/recipes/maple-bourbon-glaze/

Dry aged, reverse seared, porterhouse. Last of the Bass Strait Beef Porterhouse that Fire & Flame BBQ dry aged for me. R...
22/12/2024

Dry aged, reverse seared, porterhouse.

Last of the Bass Strait Beef Porterhouse that Fire & Flame BBQ dry aged for me.
Reverse seared in the Kamado, over Heat Beads BBQ lump charcoal.

Steak was given a light coat of Smokey Joe's Rubs GunPowder
Served up with charred corn and spuds.
Sliced on my The Australian Brisket Board Steak Board

Smash BurgersChimney of Heat Beads BBQ Original Briquettes into the kettle, under a cast iron hot plate. Burger patties,...
13/12/2024

Smash Burgers

Chimney of Heat Beads BBQ Original Briquettes into the kettle, under a cast iron hot plate.
Burger patties, smashed down with a burger smasher.
Streaky bacon and brioche buns added.
Melty burger cheese, dripping over the patties.
Now ready for assemblyā€¦

Toasted bun, smash patty, cheese, and picklesā€¦ finished with the incredible ā€œLeonā€™s Smash Sauceā€ from Keating & CO. Condiments & leonssmashburgersā€¦ super tasty!

Reverse Seared RibEyeGiven a coat of Grill Society BBQ ā€œJust Grillinā€ rub (donā€™t forget theyā€™re giving 20% off til the 1...
12/12/2024

Reverse Seared RibEye

Given a coat of Grill Society BBQ ā€œJust Grillinā€ rub (donā€™t forget theyā€™re giving 20% off til the 15th, if you use code: OLLIESQ20)

Setup the Weber for indirect cooking, using a basket of Heat Beads BBQ Coconut briquettes to one side of the grill.
Threw the steaks into the cooler side until they reached an internal temp of 115f, then took them off to rest.
Added another basket of briquettes to the kettle, and moved them to the centre.
While the steaks were resting, I charred a couple of cobs of corn, and grilled some prosciutto wrapped asparagus.
Took the veggies off the grill, then seared the steaks for a couple of minutes each side.
Sliced and served, with some accordion spuds out of the air fryer.

šŸ”„

The final piece of my contribution to Christmas Lunch at work. Smoked Turkey breast. This one was the only part I was co...
09/12/2024

The final piece of my contribution to Christmas Lunch at work. Smoked Turkey breast.
This one was the only part I was concerned about, due to Turkeyā€™s propensity to dry out, and the fact I was cooking it the night before and reheating to serve.

So I took all the precautions, and brined it for 12hours in a homemade brine.
Gave it a dose of Grill Society BBQ Roast-Tacular Rub (use OLLIESQ20 for 20% off for the next week)
Then smoked it in the Z Grills Australia Mini, using Heat Beads BBQ Select Blend pellets.

Once it hit 165f internal, gave it a brief rest then vac sealed it, trapping its juices.

To get it ready to serve, I threw the vac sealed bags in the microwave for a few minutes. The meat remained super juicy and everyone loved it.

Maple Bourbon Glazed HamLetā€™s get ready for Christmas!I do at least one of these every year for Christmas, the family de...
06/12/2024

Maple Bourbon Glazed Ham

Letā€™s get ready for Christmas!
I do at least one of these every year for Christmas, the family demands it.

Was sent this amazing Full Leg Ham from .pork so decided to throw a Christmas Lunch for the gang at work. It was a beast of a thing, only just fit on my ā€¦ and thatā€™s saying something!

Removed the skin
Scored the fat in a diamond pattern
Gave it a coat of Sweet Memphis rub
Then threw it in the 700E-XL, using Select Blend Hardwood Pellets.
Started it off on high smoke at 180f for about an hour, then cranked it up to about 300f
The ham is already cooked/cured, so youā€™re just looking to warm it for serving, and set your glaze.
Once it started getting close to 150f internal, I mixed up my own Maple Bourbon Glazeā€¦ Iā€™ll be posting the full recipe and process for that over the weekend.

Then started basting the ham with that every 15mins til it was nice and sticky.

The ham was absolutely beautifulā€¦ and in between mouthfuls, the workmates couldnā€™t stop praising it. Even snaffling all the leftovers!

Find your closest .pork stockist and grab yourself one of their hams for Christmas, theyā€™re bloody amazing.

And grab yourself some rubsā€¦ use: OLLIESQ20 for 20% off!

Wings WednesdayDozen flats, coated with Smokey Joe's Rubs Greek Souvlaki rub. Into the Weber how and fast, using a Kettl...
04/12/2024

Wings Wednesday
Dozen flats, coated with Smokey Joe's Rubs Greek Souvlaki rub.
Into the Weber how and fast, using a Kettle Kone filled with Heat Beads BBQ original briquettes.

Crispy skin, juicy meat, bursting with flavour. So good.

Lamb Cutlets with Mint YoghurtLove these as finger food for a Christmas BBQā€¦ canā€™t beat meat on a stick!Gave these a coa...
01/12/2024

Lamb Cutlets with Mint Yoghurt

Love these as finger food for a Christmas BBQā€¦ canā€™t beat meat on a stick!

Gave these a coat of olive oil and Grill Society BBQ Hunter, then reverse seared them over Heat Beads BBQ Original Briquettes.

While they were cooking, mixed up a mint yoghurt dipping sauce for them.

Great flavour combo, and so easy to eat while holding a drink in your other hand šŸ˜‚

What are you serving at Christmas?

GrillSocietyBBQ are giving you 20% off at the moment if you use code: OLLIESQ20 get on it!

Crispy Skin Salmon & chilli slawSkin on fillet of salmon, light coat of Coast n Smoke Zeally Seasoning.Then fired up the...
27/11/2024

Crispy Skin Salmon & chilli slaw

Skin on fillet of salmon, light coat of Coast n Smoke Zeally Seasoning.
Then fired up the Weber, using Heat Beads BBQ Red original briquettes. Once hot, threw in the Crumble cast iron skillet to pre-heat.

Once hot, a few minutes each side, til cooked through, and the skin was crispy. Then while it was resting, mixed up a bowl of slaw, adding a strong pour of nomadchillico Habanero Roja hot sauce for a tasty kick.

Such a great combo. If you havenā€™t added hot sauce to your slaw before, do it!

Lemon & Herb Tiger PrawnsNice quick easy cook, just as the cool change started to roll in. Jumbo tiger prawns, shelled a...
23/11/2024

Lemon & Herb Tiger Prawns

Nice quick easy cook, just as the cool change started to roll in.
Jumbo tiger prawns, shelled and skewered over Heat Beads BBQ mini lump on the GA.
Then coated with Smokey Joe's Rubs Lemon & Herb rub, and served on rocket with lemon.

Canā€™t beat seafood over summer. Canā€™t wait to cook more of it.

Pasta and smoked meatballsTook some of Dc meatsā€™ super tasty burgers, re-portioned them and rolled them into meatballs, ...
20/11/2024

Pasta and smoked meatballs

Took some of Dc meatsā€™ super tasty burgers, re-portioned them and rolled them into meatballs, then coated them with Smokey Joe's Rubs Pixie Dust.

Smoked them indirect in the kettle, using Heat Beads BBQ 100% wood charcoal briquettes. Once cooked, threw them into my Crumble cast iron skillet and coated with a creamy tomato pasta sauce.
Let them simmer away for around 10mins, while I cooked the Pappardelle pasta.

Served up with some homemade garlic bread, made using garlic compound butter and ā€œGarlic Butterā€ rub.

So much flavour in one bowlā€¦ absolutely delicious.

Reverse Seared PorterhouseThick cut steak, reverse seared start to finish on a pellet grill? Yepā€¦Super low n slow to sta...
16/11/2024

Reverse Seared Porterhouse

Thick cut steak, reverse seared start to finish on a pellet grill? Yepā€¦

Super low n slow to start this one. 125f for an hour, til it hit 120f internal. Then, while it rested in foil, swapped the heat deflector and grill for a cast iron hotplate, and cranked the mini up to full blast.

15mins late the hotplate was over 600f, steak on for 1.5mins each side, rotating 45degrees half way through.
Absolutely perfect and pink.

Served up with chimichurri and accordion potatoes.

BBQ: Z Grills Australia mini
Fuel: Heat Beads BBQ Select Blend hardwood pellets
Rub: Toads Kitchen Cupboard Classic Blend
Chimi: Chimichurri
Knife: Facas Medeiros / AUS Artisan BBQ knife
Chopping Board: The Australian Brisket Board Steak Board

Burger NightDouble beef, double bacon, double cheese. Cooked over Heat Beads BBQ lump charcoal in the kamado. Toasted br...
12/11/2024

Burger Night
Double beef, double bacon, double cheese.

Cooked over Heat Beads BBQ lump charcoal in the kamado.

Toasted brioche bun
Double beef
Double cheese
Double bacon
Pickles
Burger sauce

If your beard isnā€™t full of sauce after this, youā€™re doing it wrong!

Served in my The Australian Brisket Board hardwood serving board, with a side of chips.

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Southbank, VIC

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