Ollies Q

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

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.