Miso lamb ribs have it all: salty, fatty, sweet, umami - what more could you want.
This recipe is a longer process requiring a little forward planning, but the result is worth it I promise.

There’s a heap of recipes out there, they are all basically the same, so I’m not reinventing the wheel here, but a few folk asked for it so here we go. I also added a splash of bourbon as it pairs with the vanilla and desserts are better when they have booze in them.

Pulled lamb feels like the dish that shows Aussies have taken American barbecue on board and started to make it their own. Lamb is so quintessentially Australian - sometimes I wonder if that’s just due to a solid marketing campaign featuring Sam Kekovich, but either way it’s delicious.

Lamb ribs are an extremely versatile cut and can be cooked a few different ways - this post is going to discuss one of those methods, with a view to covering some of the other ways in the future.

Coming in to the colder months I thought I would share one of my favourite methods for adapting a classic winter warmer to the barbecue: lamb shanks.

This article will take you through how to reverse sear a steak in a Pro Q, a type of smoker typically known as a bullet smoker due to its shape.  We will also cover off on some of the theory behind the reverse sear and why it is such a great option for cooking that perfect steak.

We will show you how to prepare and smoke turkey breast to ensure dry turkey is a thing of the past this Christmas.

With Christmas almost upon us it is time to get in the spirit of things by covering two of the most important elements of the festive scene: ham and alcohol.

Due to a request I've dug out this post from my old Gusface Grillah blog that hadn't made it across here!

This guide explores my favourite cut for pulled beef: oyster blade.
Characterised by a big seam of collagen that runs through the middle making it like a giant beef cheek.

With Father’s Day just around the corner we’ve listed a few of our favourite things for the barbecue loving dad in your life.

Further exploring how to get the perfect pork crackle in your barbecue we hang a beautiful piece of Linley Valley Pork belly in the fornetto razzo 18” - would work in any bullet style smoker such as Pro Q, Weber Smokey Mountain or Fornetto as well as drum style barbecues.