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paddlesbbq paddlesbbq

301 posts   3818 followers   7514 followings

  Paddles BBQ Co. Purveyor of Low and Slow barbecued meat based in Melbourne, Australia. Small batch, Big flavoured rubs available July 1!

If this brisket doesn't leave you drooling over your phone/keyboard something is wrong! 中中中中中中中
To the USA followers this is a grass fed @capegrimbeef brisket. This is why the debate between grass/grain fed products are more relevant here. The amount of marble in that cut to keep it so moist over 12hrs and that real beefy taste without grain is extraordinary. I sit on the fence and happily cook both tho

When you have leftover taco meat but no tortillas you create the taco burger! Guacamole, sour cream, salsa, taco mince, cheese and corn chips for crunch!

Product placement 101.
Coffee rub available from July 1st (as well as 3 others to choose from). I am excited to share more knowledge and bbq love with you all in what will hopefully be a good second half to the year. Stay tuned!

These @oconnorbeef short ribs were so good. All that melt in your mouth fat, like brisket burnt ends on a bone.

What a great way to start the day! Brisket, Bacon, egg, cheese and bbq sauce in a toasted bun. Breakfast burger that dreams are made of

A while ago I sous vide a sirloin that cooked up a bit of criticism for being overcooked. It was reblogged again the other day and again attacked for it. To feed the haters... this how I usually do my steaks. But the sear vs sous vide debate will carry on. Beautiful grass fed porterhouse coated in @hardcorecarnivorerub and seared off.

Just a lonely little chicken nibble waiting to be devoured. Marinated these in a 70/30 bbq sauce/honey mix for an hour and into a red hot weber kettle for 45min. Too good!

@oconnorbeef short ribs probing good. Internal temp is a touch over 200F. Keep them going for another half hour or so and rest them up.

Little meteorite of a beef cheek all barked up ripe for the squishing!

Slicing up that brisket point end. Making my mouth water just watching this...中中中中中

Just a salt/pepper job on the @capegrimbeef brisket. I usually trim most of the fat from the top and let the marble keep it moist but I left it a little thicker this time and personally don't think it sliced as well. Great tasting brisket still but yeah I'm hard to please I know.

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