This Irish Stew with a twist is the perfect St Patrick’s Day meal. Our spin uses a smoked lamb shoulder, then braised in the gravy.
Your complete how-to guide on curing, smoking and glazing your own Christmas ham, using our signature cure and glaze.
These popcorn chicken wings use a popcorn crumb to add super light and crunchy coating that is elevated by the caramelised sauce.
Brisket and cheese pie are one of the easiest and tastiest ways to use up some of that leftover brisket you have from your last big cook.
This cedar plank salmon is one of the best ways to cook fish in your BBQ, with a subtle woody flavour and smoke added to the delicate taste of the fish.
Beer can chicken is one of our favourite ways to cook a whole bird as it keeps the chicken moist, flavourful, and evenly cooked.