The next instalment in a series of guides on the reverse sear, this article covers how to reverse sear a tri-tip on the Weber kettle.
The aim of this series is to show you how to reverse sear a variety of cuts on a variety of BBQs so that you can impress your friends with the perfect steak every time.
The previous instalment was: How to Reverse Sear a Ribeye on a Pro Q which covers a bit more on why we reverse sear. Mix and match the techniques and cuts from these guides as required.
In this next guide we are going to explore another way of setting up your barbecue for a long, low and slow cook. The Minion Method, named so after US BBQ competitor Jim Minion, is a popular technique and is especially effective in the Pro Q or bullet style smokers.
We will look at how to set up the minion method as well as a basic set up for the Pro Q Frontier, the most common of the Pro Q series.
With my overhaul of the site I thought I would revisit a classic just in time for Australia Day, one of my first crazy burger inventions – the Cheesy Vegemite Stuffed Burger.
Vegemite mayonnaise, home ground patty stuffed with cheese and vegemite, more cheese, pickles and avocado. Smoked with cherry wood in the Weber.
This burger is totally over the top but I love it!
Want to cook the perfect steak? Then the reverse sear method is for you!
This article will take you through how to reverse sear a steak in a Pro Q, a type of smoker typically known as a bullet smoker due to its shape. We will also cover off on some of the theory behind the reverse sear and why it is such a great option for cooking that perfect steak.
If you don’t have a Pro Q you should still gain an understanding of the concept of reverse searing and how you might be able to achieve that on your set up.
Love burgers? Want to impress your friends? Then learn how to make the perfect burger patty. Try this and you will never buy pre-made patties again and it may ruin you for eating burgers at restaurants.
This article is the next instalment in my series of how-tos across a variety of BBQ techniques – if you have any specific techniques you’d like to see leave me a comment and I’ll see what I can do!
Also don’t forget to follow me on instagram for the latest in what I’m cooking.
Want to start cooking low and slow barbecue but not sure where to start? The snake method is one of the easiest and cheapest ways to get started in the wonderful world of smoked meats and I’m going to show you how to do it.
This guide illustrates how to set up the snake method in a Weber kettle, however once you understand the theory you can apply it to other BBQs too!
This article is the first in a series of how-tos across a variety of BBQ techniques – if you have any specific techniques leave a comment and I’m happy to help!
I’m also mindful there is no one way to do things so if you have a different idea or approach you would like to share I’m always up for a discussion.
The page is back in business – my apologies for the hiatus but I’m going to make up for it with the recipe for one of my signature burgers – the Kimchi Seoul Smash Burger!
It features a smashed beef patty, fried kimchi, cheese and kimchi mayo.
Media Release:
It’s a feast for the senses, and this week Aussie bacon brings home the sizzle.
Australian Bacon Week runs from 19 June to 25 June celebrating 100% Australian bacon and also drawing attention to the competition local bacon faces from imported products.
Australian Pork Limited’s Mitch Edwards said bacon adds joy to the plate and is included in many of our much loved recipes. “Bacon is the meat all-rounder and adds life to dishes from breakfast until dinner, entrées to desserts.” Mr Edwards said.
“Bacon is as versatile as the imagination, so understandably a wide range of innovative dishes have been created for Bacon Week by top chefs, craft brewers, dessert makers and more, including Zumbo Patisseries and N2 Extreme Gelato.”
“The majority of Australian’s are united in agreement that bacon made from 100% Australian pork tastes better and is of higher quality and Bacon Week highlights the strengths of this home-grown product.”
“Many don’t realise that about 72% of bacon sold in Australia is made from imported pork. So, it’s about helping consumers find the tastiest true blue bacon and identifying Aussie. The pink PorkMark logo or the words ‘Product of Australia’ mean the bacon is true blue.”
As part of the celebration, Australia’s bacon was put to test at the Australian Bacon Awards. The competition has run since 2010 and this year attracted 135 entries from across the country.
Specialist, independent judges, Fleishmeister Horst Schurger and Chefs Simon Bestley, and Paul McDonald, individually assessed the appearance, aroma, lean to fat ratio of both cooked and raw bacon. The judges unanimously agreed the competition was tough as year after year bacon processors up their game which is great news for Australian Bacon.
Fleishmeister Schurger, said “The bacon makers have listened to our comments and now the competition’s harder so by the end the customer gets a high quality home-grown bacon.”
This year the judges named Zammit Ham and Bacon Australian’s Best Artisan Bacon. The free range wood-smoked bacon was described by the judges as having an excellent texture, good lean to fat ratio, minimal to no shrinkage and a smooth-well rounded flavour with just the right amount of smokiness.
Bacon week runs until 26 June, with more information, participating restaurants and recipes available from www.porkstar.com.au.
And the winners are…
Australia’s Best Artisan Bacon
Zammit Ham & Bacon Pendle Hill NSW (02) 9896 4511
National Winners
Full rasher
Short cut
And while Western Australia didn’t get a call up for the national awards, here are the winners of WA’s best bacon!
Full Rasher:
Short Cut:
Time to break the hiatus with some delicious smoked venison ribs so check out my witty unpredictable talent with all natural game.
Earlier this week for Bacon Week 2015 I made Bacon Moonshine. Well, today I’m giving you a killer cocktail idea so you can celebrate all things bacon and booze in style: The Bacon Sriracha Stout Bloody Mary. Continue reading
Gusface Grillah 