Ollies Q

05/01/2026

If you caught the sausage snap in the last reel… here’s how they ended up on the plate.

Smoked pork casalinga sausages cooked low and steady in the kamado. Heatbeads lump charcoal with cherry wood chunks for a clean smoke and just a touch of sweetness. Let them take on colour, then sliced and served with Fancy Hank’s BBQ sauce, pickles and pickled red onions. No overthinking it. Just good sausages done right.

Snap test definitely approved.
Do you judge a sausage by the snap… or don’t care as long as it tastes good?

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🥩 Meat: Pork Casalinga Sausages
♨️ BBQ: Kamado
🔥 Fuel: Heat Beads BBQLump Charcoal
🌳 Wood: Heat Beads BBQCherry Wood Chunks
🥫 Sauce: Fancy Hanks BBQ Sauce

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05/01/2026

Snap test… passed.

Natural casing. Proper smoke.
That crack when you bite in is the whole point.

Full cook coming next 👀🔥

04/01/2026

Said no one. Ever.

04/01/2026

New year… new BBQ goals.

I’ve laid out what I’m focusing on in 2026.
Nailing the basics. Sharing more of the process. Writing proper guides, not just quick reels.

If you’re planning your own backyard BBQ goals this year, have a read.
Link below 👇

A new year always makes me step back and reset how I cook over fire. In this post, I share my BBQ goals for 2026… what I want to improve, the techniques I’m doubling down on, and how I plan to make…

02/01/2026

Lamb cutlets on the GA.
Hit them with _bbqlab Island Smoke and cooked them over Heat Beads BBQ coconut shell briquettes using the CLD Fabrication Heavy Duty grills.

Quick cook, nice colour, juicy through the middle.
Sliced them up on my BBQ board from theaustralianbrisketboard and served them with a beetroot and feta salad.

Easy dinner, no overthinking.

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🥩 Meat: Lamb Cutlets
🧂 Rubs: _bbqlab Island Smoke
♨️ BBQ: Weber GA
🔥 Fuel: Heat Beads BBQ Coconut Shell Briquettes
🛠️ Tools: CLD Fabrication Grills
🔪 Knife: Facas Medeiros / AUS
🪵 Board: theaustralianbrisketboard

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28/12/2025

Another year done, another pile of charcoal burned.
2025 delivered big cooks, new gear, plenty of learning, and a few lessons along the way. I’ve wrapped it all up in one post before we roll into 2026.

Full read on the website.

Another year done, another pile of charcoal burned. 2025 delivered big cooks, new gear, plenty of learning, and a few moments that didn’t go to plan. I’ve wrapped it all up in one post… the highlig…

26/12/2025

Christmas Day Ham. This one came from . Skin off, fat scored, then a generous coat of Uncle Mungo’s Bourbon Brown Sugar rub.

It went into the Trimal running Heat Beads BBQ Aussie hardwood pellets and soaked up plenty of smoke.
Once it was ready, I brushed it with my maple bourbon glaze and kept building layers until it was sticky and glossy.

Sliced it up and served it straight to the family.
No leftovers, no complaints, just empty plates all round.

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🥩 Meat: funkyfoodau Ham
🧂 Rubs: Uncle Mungo’s Bourbon Brown Sugar
🥫 Sauce: Maple Bourbon Glaze
♨️ BBQ: Trimal Grill
🔥 Fuel: heatbeads Aussie Hardwood Pellets

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23/12/2025

Practice run for Christmas… the workmates volunteered as taste testers.
Turkey breast coated in Smokey Joe's Rubs Rooster Rub and cooked low and steady in the Z Grills Australia mini using Heat Beads BBQ Aussie hardwood pellets.

Ran the Typhur probe to keep an eye on temps, then into a foil tray with butter once it was close.
Covered it up, let it finish off to 165f, then rested before slicing.

Carved it up on the BBQ board with the Artisan BBQ knife and served it at work with gravy, ham, potato salad and bread.
Safe to say I’m ready to do it all again on Christmas Day.

What’s going on your Christmas menu this year?

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🥩 Meat: Turkey Breast
🧂 Rubs: Smokey Joe's RubsRooster Rub
♨️ BBQ: Z Grills Australia Mini
🔥 Fuel: Heat Beads BBQ Aussie Hardwood Pellets
🌡️ Temp Probe: typhur_culinary_au
🔪 Knife: Facas Medeiros / AUS
🪵 Board: theaustralianbrisketboard

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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