Ollies Q

09/11/2025

Rack of lamb cooked over charcoal… simple, tender, and full of flavour.
I brushed it with Dijon mustard, coated it in a mix of herbs and panko crumbs, then cooked it indirect in the kettle over Heat Beads BBQ Coconut Shell Briquettes.
Tracked the temps with the typhur_culinary_auSync Series, then sliced it up on my BBQ Board using my Artisan BBQ Knife.
Served with a brown rice and cous cous salsa to bring it all together.

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🥩 Meat: Rack of Lamb
🧂 Rubs/Coating: Dijon Mustard + Herb & Panko Crumb Mix
♨️ BBQ: Weber Barbecues Australia/New Zealand Kettle
🔥 Fuel: Heat Beads BBQ Coconut Shell Briquettes
🌡️ Temp Probe: typhur_culinary_auSync Series
🔪 Knife: Facas Medeiros / AUS Artisan BBQ Knife
🪵 Board: theaustralianbrisketboard

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07/11/2025

Thick rib eye, seasoned with Coast n Smoke T-Rub and reverse seared in the kettle over Heat Beads BBQ original briquettes.
Tracked with the Typhur Sync Series wireless thermometer to nail that perfect temp.
Sliced on my theaustralianbrisketboard with the Medeiros Artisan BBQ Knife, then served with portobello mushrooms and charred corn.
Can’t beat steak cooked over charcoal.

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🥩 Meat: Rib Eye Steak
🧂 Rubs: Coast n Smoke T-Rub
♨️ BBQ: Weber Kettle
🔥 Fuel: Heat Beads BBQ Original Briquettes
🌡️ Temp Probe: Typhur Sync Series
🔪 Knife: Facas Medeiros / AUSArtisan BBQ Knife
🪵 Board: theaustralianbrisketboard

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05/11/2025

NED Whisky & Cola wings… sweet, sticky and made for a good time.
Juicy meat, crispy skin, and that whisky glaze to finish it all off.

Recipe:
A dozen or so wings
Half a can of & Cola
1 tbsp tomato paste
2 tbsp brown sugar
1 tsp soy sauce
1 tsp minced garlic

Method:
Season the wings with salt and pepper so the glaze can shine.
Cook them hot and indirect until crispy.
When they’re nearly done, combine the glaze ingredients and let it reduce a little.
Baste over the wings every couple of minutes for the last 10 mins of the cook.
Serve and enjoy… with another can on the side.

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🥩 Meat: Chicken Wings
🧂 Rubs: Salt & Pepper
🥫 Sauce: & Cola glaze (tomato paste, brown sugar, soy, garlic)
♨️ BBQ: Weber Kettle
🔥 Fuel: Coconut Shell Briquettes
🛠️ Tools: Krispy Kone
🪵 Board:

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02/11/2025

NED Whisky meets BBQ… and things got sticky.
Started with cubes of pork belly, tossed in Brown Sugar Bourbon rub, then smoked low and slow in the Kamado over lump charcoal.
While they cooked, I simmered up a glaze with , BBQ sauce, honey, soy and brown sugar… thick, sweet and full of that whisky bite.
Once the pork was tender, I glazed them up and let it caramelise back in the smoker.
Rich, smoky and sweet with a little kick from the NED. This one’s a keeper.

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🥩 Meat: Pork Belly
🧂 Rubs: Brown Sugar Bourbon
🥫 Sauce: BBQ sauce, honey, soy, brown sugar,
♨️ BBQ: Kamado
🔥 Fuel: Lump Charcoal
💨 Smoke: Cherry Wood
🔪 Knife:
🪵 Board:

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30/10/2025

Got yours yet?

🔥 Tickets are now on sale 🔥

28/10/2025

🔥 LINE-UP ANNOUNCE 🔥
Barbecue, Bands and Bedlam
Gippsland - 17-18 April
RV, Caravan and Camping sites available. Get the crew together!
Tickets on sale this Thursday at 2pm

25/10/2025

Kept this one simple. Pork tenderloin cooked indirect in the kettle with the Offset Plate and Coconut Briquettes.
Bit of cherry wood for smoke and Brown Sugar Bourbon rub for that balance of sweet and savoury.

Juicy inside, great colour, and heaps of flavour.

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🥩 Meat: Pork Tenderloin
🧂 Rubs: Uncle Mungo’s Brown Sugar Bourbon
♨️ BBQ: Weber Kettle
🔥 Fuel: Heat Beads BBQ Coconut Briquettes
💨 Smoke: Heat Beads BBQ Cherry Wood
🔪 Knife: Facas Medeiros / AUS
🪵 Board: theaustralianbrisketboard
🛠️ Tools: CLD Fabrication Offset Plate
🧤 Gloves: Tiger Gloves

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22/10/2025

Kept things simple with chicken and chips.
Used Uncle Mungo’s Parmesan & Garlic rub on a few Chicken Marylands, then cooked them indirect in the kettle with the CLD Offset Plate.
Ran Heatbeads Coconut Briquettes with a chunk of cherry wood for a bit of smoke, and checked the temps with the Inkbird wireless probe before pulling them around 165°F.
Skin came up crispy, meat stayed juicy, and that flavour combo just worked.
Served with air-fried chips and slaw on the side.

🥩 Chicken Maryland
🧂 Uncle Mungo’s Parmesan & Garlic Rub
♨️ CLD Fabrication Offset Plate
🔥 Heat Beads BBQ Coconut Briquettes
💨 Cherry Wood Chunk
🌡️ Inkbird AustraliaWireless Probe

19/10/2025

Been a hectic weekend without much time to cook, so I got these pork belly strips on at the last minute. Now we can finally relax… 🥃😉

Seasoned with Coast n Smoke’s K-Pop Dust and cooked in the Trimal until they were juicy inside with that perfect crispy crackle.

Served over an Asian-style salad for a bit of crunch and freshness.

Simple, quick, and exactly what I needed to wrap up the weekend.

🥩 Otway Pork Belly Strips
🧂 Coast n Smoke K-Pop Dust
♨️ Trimal Grill S1 Pellet Smoker
🔥 Heat Beads BBQ Aussie Hardwood Pellets

19/10/2025

Bacon jam sounds like one of those novelty foods people invent after a few beers, but the truth is this stuff is the real deal. It’s smoky, sweet, salty, sticky, and once you’ve made a batch, you’ll start putting it on everything from burgers to breakfast toast. Give this smoked bacon jam recipe a crack and see what it's all about....

Bacon jam sounds like one of those novelty foods people invent after a few beers, but the truth is this stuff is the real deal. It’s smoky, sweet, salty, sticky, and once you’ve made a batch, you’l…

15/10/2025

Tried a new trick for Wing Wednesday — the 0-400 method.

No preheat. All crunch.
Season your wings, put them in cold, then set the smoker to 400°F.
By the time it hits temp, you’ve got crispy skin and juicy meat.
The Trimal’s double-insulated design gets to temp fast, so I gave mine about 15 extra minutes to finish perfectly.

That blue cheese rub? Unreal kick.
Washed it down with a whisky, because… it’s Wednesday. 😏

0-400 method. Give it a crack.

⸻

Tags
🥩 Meat: Chicken Wings
🧂 Rubs: Blue Cheese Seasoning
♨️ BBQ: S1 Pellet Smoker
🔥 Fuel: Aussie Hardwood Pellets
🪵 Board:
🥃 Drink:
🧤 Gloves:

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