Category: Pork

Curing and Smoking A Ham

Curing and smoking ham is something that every BBQ enthusiast should do at least once. Much like smoking your own bacon, there really is no substitute for doing it yourself – and it’s not just for Christmas. Smoked ham is perfect all year round. Below is our paddock to plate tutorial on how to choose, cure and smoke your ham. Pay attention though, because curing meat is an exact science. But when it’s done, there’s a kick-ass glaze for you to give it that will just bring it all together. Choosing your ham Ham is the term for the...

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Pork Belly Burnt Ends Bao

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 up with a bao bun and some pickled salad to make a mouthful of food that is just perfect. Bao buns are a pillowy steamed dough that wraps around the pork belly burnt ends and salad and make it a great starter or main. PORK BELLY BURNT ENDS INGREDIENTS 1kg piece pork belly Spice Rub (we use Moonshine BBQ Spiced Heat) Sweet Bbq sauce Blend smoked honey METHOD Cut the pork belly down the...

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Classic Pulled Pork

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 until tender enough to pull apart with fork. But as basic as it is, there are some things that you can do to take it up a notch, and some all important things to remember when cooking it. Here’s our method for pulled pork, which we’ve used in both competition and at home. INGREDIENTS 2kg bone-in pork shoulder (sometime called Boston Butt, can also substitute pork neck) Quality pork dry rub (such as Moonshine...

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Smoked Pork Neck in Yellow Curry

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, so I thought it was time to give it the BBQ treatment with some apple wood. While this one is for smoked pork neck, the technique works just as well with lamb shoulder, which I usually use red curry with instead of yellow curry. It’s dead simple, only two ingredients in the rub, and I’ll also show you an amazing sauce to go with it. INGREDIENTS 1.2kg Pork Neck Jar of yellow curry paste...

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Bacon Wrapped Jalapeños with Smoked Honey

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 created these insanely great tasting bombs of flavour, glazed in smoked honey. Not only do the bring the flavour, they have heat, amazing texture and are super simple to make. Recipe makes 6. Ingredients 6 jalapeños Cream cheese 2 Chorizo sausages 6 strips of streaky bacon Moonshine BBQ Pork Rub Smoked Honey to finish (available online from Meat at Billy’s) Method Set up your Weber, kettle or drum smoker for indirect cooking, using the...

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