paddlesbbq paddlesbbq

338 posts   4251 followers   7481 followings

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

http://paddlesbbqco.bigcartel.com/

Scotch fillet reverse seared over @firebrandbbq charcoal, I changed it up a bit and coated it with mustard before @paddlesbbq holy crema rub. Tastes great. If you want to get your smoky hands on some head to the online store (link in the bio) 😘

These baby rack ribs had @lanesbbqau sweet heat rub and finished with a honey & Stubbs sweet sauce mix. It's always good to experiment with different flavour profiles but I usually end up with sweeter finishes for pork just out of habit 😁

These cutie patootie sliders went down a treat! Beef pattie, double cheese, lamb bacon, coleslaw, mustard, tomato sauce (ketchup for the πŸ‡ΊπŸ‡Έ) on a toasted mini brioche bun! 🀀🀀🀀

MULTI POST! Get your swipe on! πŸ‘†πŸ‘‰ Scotch fillet from @ashburtonmeats got some @hardcorecarnivorerub love. Reverse seared in a toasty weber kettle on a rainy Melbourne day! β˜”β˜”

Rained out at work so got the chance to drop into @ashburtonmeats this afternoon. Picked up a few things, one being lamb bacon! Oh my.... 🀀🀀🀀

Brown sugar, butter & a drizzle of honey on these ribs and wrap it up! 🀀🀀🀀

One happy comp winner! Looking forward to seeing the magic you make with the rubs! Give @streatmeatbbq a follow to join the journey! Much love 😘

Like something out of a murder scene, a bleeding prosciutto wrapped double brie finished with some @blendsmokedhoney 😈😈😈

Glazed & sliced, all gone in 3, 2, 1....

Baby backs got some apple smoke great colour 2 hours in using @paddlesbbq "this little piggy" rub. Time to wrap these!

I've had a few people ask about the snake method in the weber so for the uninitiated here's how I personally do it 🐍 🐍 🐍
Two rows on the bottom and one on top sitting slightly off the edge of the weber to allow airflow. I usually light about half a chimney starter full (30 beads roughly) and that starts lighting the snake at the wood chunk end. This usually gets my temp around 300F with little vent adjustment (so start with less lit beads if you prefer lower, slower cooks). As the snake slowly burns around depending on wind you get consistent temps for hours. Great method for the long cooks like pork/lamb shoulders or brisket 😘

PUBLIC SERVICE ANNOUNCEMENT... heatbeads are on special @ bunnings for all Australian friends. $24 down to $18 for 16kg. Even if it doesn't show it on the shelf it will come up when scanned or website. Much love 😘

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