Ollies Q

20/12/2025

Venison backstrap on the kettle for something a little different.
Spring Ridge venison from , coated in Ranger rub, then reverse seared over coconut shell briquettes.

Tender, juicy, and full of flavour.
Sliced with my artisan BBQ knife from and served with a beetroot, feta, and lentil salad.
Easy crowd favourite and a solid option when you want to change things up for a Christmas catch up.

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🥩 Meat: Spring Ridge Venison Backstrap from
🧂 Rubs: Ranger
♨️ BBQ: Kettle
🔥 Fuel: Coconut Shell Briquettes
🔪 Knife:
🪵 Chopping Board:
🥗 Sides: Beetroot, Feta and Lentil Salad from

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CleaverCrew CleaverCrewBBQ venison christmasbbq backyardbbq

18/12/2025

Don’t be a turkey this Christmas… smash some roo!
K-roo kangaroo burgers, taco style, for your festive midweek feast.

Burger patties smashed straight onto tortillas, meat side down on the smash plate over Heatbeads 100 percent wood briquettes.
Flip to warm the tortilla and finish the cook, add cheese so it melts properly, then pickles and ketchup.

Fold it up and smash it the way you’re supposed to.
Fast, messy, and way too easy to not make again.

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🥩 Meat: Kangaroo Burger Patties
♨️ BBQ: Kettle
🔥 Fuel: 100% Wood Briquettes
🛠️ Tools: Smash Plate
🌮 Extras: Tortillas, Cheese, Pickles, Ketchup

15/12/2025

Beef short ribs smoked low and slow, then turned into tacos.
These ribs were from Dc meats and got a simple coat of Coast n Smoke SPG before going into the Trimal with Heatbeads Aussie hardwood pellets.

Once they were cooked through and nice and tender, I sliced them up and loaded them into La Banderita Tortillas Australasia by OLÉ Mexican Foods tortillas with guacamole and Mexican street corn.
Proper BBQ comfort food, just in taco form.

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🥩 Meat: Beef Short Ribs from Dc meats
🧂 Rubs: Coast n Smoke SPG
♨️ BBQ: Trimal Grill S1
🔥 Fuel: Heat Beads BBQ Aussie Hardwood Pellets
🌮 Extras: La Banderita Tortillas Australasia by OLÉ Mexican Foods Tortillas, Guacamole, Mexican Street Corn

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10/12/2025

Steak night again with a scotch fillet seasoned in the new Black Gold rub from _bbqlab
Cooked it on the Weber GA with Heatbeads mini lump charcoal and the CLD Fabrication grill plate.
Nice and simple. Great flavour.
Finished the plate with a beetroot salad and crispy spuds.

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🥩 Meat: Scotch Fillet
🧂 Rubs: Black Gold
♨️ BBQ: Weber GA
🔥 Fuel: Heat Beads BBQ Mini Lump Charcoal
🛠️ Tools: CLD Fabrication Grill Plate
🔪 Knife: Facas Medeiros / AUS
🪵 Board: theaustralianbrisketboard

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08/12/2025

08/12/2025

Took the esky out with drinks, snags and a steak… usually that combo ends in a soggy mess once the ice melts.
Tried these reusable Qubes, and everything stayed cold and dry.
Rocked up to the park, cracked a can, pulled out the steak and straight onto the grill.
Simple little upgrade, but it actually makes sense for BBQ days.

07/12/2025

Rump cap on the parrilla hits different.
Seared the fat side over lump charcoal, seasoned with Grill Salt, then sliced it into steaks along the grain.
Cooked the steaks through, sliced against the grain and the texture was spot on.

Wrapped it up in toasted tortillas with street corn and a solid splash of Habanero and Carrot hot sauce. Simple. Big flavour.

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🥩 Meat: Southern Grain Rump Cap from
🧂 Seasoning: BBQ Grill Salt
♨️ BBQ: Parrilla
🔥 Fuel: Lump Charcoal
🌮 Serve: Tortillas, Street Corn, Habanero & Carrot Hot Sauce
🔪 Knife:
🪵 Board:
🧤 Gloves:

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05/12/2025

Wings to finish the week off

Fired up a CLD Fabrication Krispy Kone with Heat Beads BBQ Coconut Briquettes, and added a chunk of Cherry wood for good measure.

Gave the wings a coat of Smokey Joe's Rubs Rooster Rub… flats only, not a drum to be seen!

Got the wings into the kettle, around the Kone. Rotated the lid a third of a turn every 12mins, to keep that hot spot moving for even cooking. Then once done, served them up on my theaustralianbrisketboard hardwood serving board.

Crispy skins, bursting with flavour, releasing that juicy meat with every bite.

03/12/2025

Kept it simple tonight with an MB6 Shimo Wagyu scotch fillet from DC Meats.
Seasoned with Lake Deborah Salt BBQ Grill Salt and cooked in the BroEssentials mini grill over Heat Beads BBQ coconut briquettes. Clean heat and a great crust.

Sliced it with the Artisan BBQ knife and served it on the BBQ board with grilled cherry tomatoes, roast spuds and some TKC chimichurri. A solid plate.

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🥩 Meat: MB6 Shimo Wagyu Scotch Fillet (Dc meats)
🧂 Seasoning: Lake Deborah Salt BBQ Grill Salt
♨️ BBQ: Bro Essentials Mini Grill
🔥 Fuel: Heat Beads BBQ Coconut Briquettes
🍅 Sides: Grilled Cherry Tomatoes, Roast Spuds, Toads Kitchen Cupboard Chimichurri
🔪 Knife: Facas Medeiros / AUS
🪵 Board: theaustralianbrisketboard

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30/11/2025

Rainy Sunday meant pizza night at home.
Fired up the Trimal with the pizza attachment using Aussie hardwood pellets and it held steady heat the whole way through.

Used a sugo_tu_pizza dough ball with tomato sauce, cheese, bacon and an egg. A proper classic Aussie pizza and it hit the spot.

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🍕 Pizza: Classic Aussie
🍞 Dough: sugo_tu_pizza
🥓 Toppings: Bacon, Cheese, Egg
🍅 Sauce: Tomato
♨️ BBQ: Trimal Grill with Pizza Attachment
🔥 Fuel: Heat Beads BBQ Aussie Hardwood Pellets

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28/11/2025

BBQ bacon double cheeseburgers for the win.

Seasoned the smash patties with Coast n Smoke T-Rub and cooked them in the kettle using Heat Beads BBQ coconut briquettes. The CLD Fabrication smash plate and 2Js Brew & Q Fab burgersmasher gave them a great crust.

Built the burgers on potato buns with double meat, double cheese, Otway Pork streaky bacon, pickles and plenty of Fancy Hanks Original BBQ Sauce.
Served everything on my theaustralianbrisketboard BBQ Board with shoestring fries. Simple and spot on.

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🥩 Meat: Beef Mince
🥓 Bacon: Otway Pork Streaky
🧂 Rubs: Coast n Smoke T-Rub
♨️ BBQ: Weber Kettle
🔥 Fuel: Heat Beads BBQ Coconut Briquettes
🛠️ Tools: CLD Fabrication Smash Plate + 2Js Brew & Q Fab burgersmasher
🧀 Cheese: high melt burger cheese
🍔 Bun: Potato Bun
🪵 Board:
🍟 Sides: Shoestring Fries

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