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Beer-B-Q  4 blokes who enjoy cooking some bbq whilst being accompanied by a good beer 🍻 Follow us on our journey as we develop our skills as pitmasters. 🇦🇺

Day 2 of competition. The first of our ABA hand-ins - chicken.

Tried a new recipe for chicken this comp and are pretty happy with the results, 24th out of 98.

Cooked in our Hark Texas Pro Pit that was fueled by Heat Beads lump charcoal and Oz Firewood ironbark.

Protein from none other than Campisi Butchery.

Our final SCA hand-in was steak.

A change up in flavours as well as cooking method with this one that unfortunately didn't pay off. Back to the drawing board to try and decipher what the judges want!

Cooked on our Weber GA using Grill Grates over Heat Beads original!

Wings!

Two rows of flats and drummettes.

Wings from Campisi Butchery, cooked in our Hark Texas Pro Pit over Heat Beads lump charcoal and Oz Firewood iron bark.

Our balance of flavours was slightly off which showed in the scores however we've been able to narrow down the imbalance for next cook.

This hand-in was at 6pm so there wasn't much natural light around to help with the photo.

Not the best pic but this was our burger hand in. A surprise result but one we are happy with considering it placed 5th!

This burger was made up of the following:
▪Brioche Bun
▪Wagyu patty from Campisi Butchery
▪Melted American Cheese
▪Homemade Bacon
▪Homemade blend of sauces

Buns charred, patty cooked and cheese melted all on our Weber Go Anywhere using Heat Beads Original Briquettes.

Simple yet delicious!

We didn't get pics of our taco hand-in as we were running short on time so here's a short vid of some rump cap we had going for lunch instead 😂🤤
▪Grill - BBQ Spit Rotisseries Mini Spit
▪Fuel - @heatbeads lump & @ozfirewoodsyd Ironbark
▪Protein: @campisibutchery
▪Flav: Smokey Q Smokin Guns from @rubhq

Another year of the Buffalo Trace Australian Barbecue Wars is done and dusted. The body is quite sore after the weekend away but happy with our results.

We improved on last years overall results by 28 places, finishing 46th in comparison to 74th last year.

Our results were as follows:
SCA
▪ Taco - 36 out of 38
▪ Burger - 5 out of 41
▪ Wings - 35 out of 40
▪ Steak - 39 out of 45

ABA (98 teams)
▪ Chicken - 24th
▪ Pork Ribs - 24th
▪ Pork - 67th
▪ Lamb - 63rd
▪ Brisket - 69th

Big shout out to those who have helped us get this far:
@heatbeads
@ozfirewoodsyd
@rubhq
@campisibutchery
@smokeyq_

Pics of boxes to come.

Ready to rock BBQ wars Port Macquarie!

Picking up our meat from the guys at @campisibutchery and then on the road to BBQ wars at Port Mac!

Port Mac Eve!

If you're in the area or planning to come, make sure you stop by and say hey!

Tried Pizzas in the Fumo for the first time last night. Pretty happy with the result. Got some nice rise out of the dough but needing to work on browning the top a bit more, otherwise the base was perfect!

Chopped up some bacon we set to cure. Used Wyld Smokes Makin' Bacon rub to cure this piece of belly.

Simple. Easy. Delicious.

Wander on over to www.rubhq.com.au or their page @rubhq and grab a bag for yourself. You will not regret this purchase!

Firing up the Weber for lunch.

These coconut shell briquettes from Heat Beads are such a good fuel. They give off a slightly different smell and flavour to your standard briquettes that works well with all proteins.

If you haven't already, do yourself a favour and grab a bag from your local.

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