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Your complete how-to guide on curing, smoking and glazing your own Christmas ham, using our signature cure and glaze. Continue reading
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Category: Pork
I remember cooking my first rack of pork ribs about 10 years ago, and the absolute mess I made of them until I discovered how... Continue reading
Pulled pork is so yesterday. The Rib Sandwich is our new go to pork dish, because it's a meal in itself. Plenty of meat, crunch, sweet, heat... Continue reading
[et_pb_section fb_built=”1″ _builder_version=”3.22″][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]Curing and smoking ham is something that every BBQ enthusiast should... Continue reading
Pork belly burnt ends are all the rage right now and this recipe puts a bit an Asian inspired twist on them. We pair these... Continue reading
Pulled pork is one of those dishes that every BBQer needs in their repertoire. It's a classic low and slow staple that simply requires smoking... Continue reading
I’ve been a big fan of this slow cooked recipe for years, which I learnt at a masterclass with Martin Boetz from the Cooks Co-Op,... Continue reading
This recipe for bacon wrapped jalapeños comes courtesy of Ryan's Low and Slow up in Brisbane, who took our Pork Rub for a spin and... Continue reading
One of the fantastic side benefits of making your own bacon and having your butcher remove the skin from the pork belly is that you... Continue reading
With just a handful of ingredients, and a little bit of patience, it is a simple and incredibly satisfying process to make your own bacon. Continue reading
Pork, and particularly pork shoulder is one of my favourite cuts of meat. I mean, after all, without it we wouldn’t have pulled pork, bacon... Continue reading