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beer_b_q beer_b_q

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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. 🇦🇺


Steak night last night!

For a range of rubs for any use head on over to the @rubhq page and hit the link in their profile. While you're there give them a follow as well!

Got crackle?

Pork roast rubbed in the @smokeyq_ himalayan pink salt and pepper grinder 👌

Tbt to our first comp or the year.

Our army of bullets featuring one we borrowed from the demo the boys from @badassbbqaus were doing.

Running on lump and briquettes from our mates @heatbeads.

Finally tried the last of the @matsosbeer range and it didn't disappoint. Not sure if i could cop a whole day on these though. They burn in reverse, from your stomach back up your throat.

Definitley worth a try!

Cooked up a couple of lamb shoulders in the Fornetto Razzo last week. Both rubbed in treebark, one original and the other bonfire. Boated in @piratelifebeer IPA.

This rub is 🔥 on lamb. Head over to @rubhq and grab some to try, you won't be disappointed!

Fueled this cook with @heatbeads lump and a few chunks of fruit wood from @ozfirewoodsyd.

Our final hand-in from @bbqfestau - Brisket.

Burnt ends were 🔥 however the flat was a little drier than we would've liked.

Cooked this in our other 22" Fornetto Razzo over @heatbeads lump charcoal with a few chunks of fruit wood from @ozfirewoodsyd.

Rubbed the cut in our secret combination of @smokeyq_ rubs.

Brisket from @campisibutchery.

This box placed in 11th.

Hand-in 3 - Pork.

We were very happy with this box, first time we've handed it in like this. Still working on understanding what the judges like/want to get our scores up there though as this placed 15th.

Cooked in our 22" Fornetto Razzo over a combination of @heatbeads lump and briquettes with some fruit wood from @ozfirewoodsyd. Rubbed in products from @rubhq.

Hand-in 2 - Pork Ribs.

We had a last minute change with our cut as we weren't happy with the St Louis Ribs we had. Picked these baby backs up on the way from @costco.

These were cooked on our Hark Texas Pro with ironbark from @ozfirewoodsyd.

This box placed in 18th.

Chicken - the first of the 4 categories that count towards GC. This one landed us in 5th place of the 19 teams competing.

Repeated the same cook from The Big BBQ at Parramatta using our 18" Fornetto Razzo which was fueled by a combination of @heatbeads briquettes and lump with a few chunks of fruit wood from @ozfirewoodsyd. Rubbed in products from @rubhq.

Our second hand in of the weekend was Lamb.

This was the last of the ancillary categories and it landed us 2nd place, some cash and a cool trophy!

Protein from @campisibutchery, cooked in our @harkbbq Texas Pro using ironbark from @ozfirewoodsyd and rubbed with products from @rubhq.

Second comp of the year in the bag. First time competing under KCBS rules and also first time doing a steak hand in.

We experimented with some flavours to differentiate us from the rest with this steak however it appears that it might've been too much for the judges as it landed us in 15th out of the 15 teams who competed in the ancillary categories.

Back to the drawing board for this one.

Reverse seared by bringing it to temp in the Fornetto Razzo with @heatbeads lump and then searing it off using a chimney sear.

@bbqfestau Central Coast done and dusted. Now the wait until presentations. Fingers crossed the winningest man in barbecue hands us a trophy or two!

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