2014 – The Year In Review

The year is coming to a close, not only marking an end to 2014 but an end to the first year of Gusface Grillah and so I wanted to do a quick wrap up of some of the highlights and what the new year might bring.

In some respects it feels like the year has flown by but then when I think about everything that has gone on I can’t believe I fit it all in to 12 months.

IMG_2306 (2)

The year started with the purchase of the Grillennium Falcon, the Hark offset smoker, kicking off my foray in to the land of US BBQ and delicious slow smoked meats.

This lead to a number of new experiences: making bacon, smoking pastrami and of course my first (real) pulled pork.

bacon whole sliced

As well as following recipes and techniques I also had a go at my own inventions, of which I think two really stand out.

pulled bacon

Pulled bacon – all the best things about bacon and pulled pork, together in one delicious treat.  I’ve made it several more times since and is something I always have in my freezer in case of emergency (emergencies such as waking up).

Vegemite Cheeseburger

And who could forget the Vegemite Cheeseburger.  After playing around with stuffed burger recipes and going on a bit of a Vegemite rampage I came up with this creation.  The Vegemite aioli in particular was an absolute stand out.

In fact, despite only writing about it three weeks ago, it has already become the most popular Gusface Grillah post, at one stage clocking over 500 views in a day!  (And only half were me hitting refresh!)


Throughout the year I tried to learn as much as I could, from books and articles through to courses such as Urbangriller’s Advanced BBQ School and Feast Fine Food’s Sausage Making Course.

GMG Davy Crockett

In late October I was lucky enough to be given the opportunity to review the new GMG Davy Crockett from the guys at Hark.  These units are a great little BBQ and have allowed me to forge ahead with some new ideas that may not have otherwise been possible.

There are a huge amount of blogs and sites I love reading for inspiration and ideas, a few of the highlights, which you should check out are:

  • Three Dogs BBQ – Bill has been a great source of knowledge throughout the year both through his blog, which documents his journey through the competition BBQ scene, as well as insightful comments on almost every post I make.
  • The Beeroness – As well as the The Craft Beer Cookbook, Jackie’s website has even more recipes that all contain one of my favourite ingredients, BEER!
  • Burger Mary – I’ve only recently come across the blog of Jess Pryles AKA Burger Mary, but the Melbournian/Honourary Texan has a bunch of great recipes and is heavily involved in the rapidly expanding Australian BBQ scene.
  • Mad Meat Genius – Chile Brown, the mad meat genius, loves bacon and golden retrievers so I was always going to love his blog.
  • Patrons of the Pit – Even if the food looked terrible I would still read this blog because they are absolute wordsmiths and inspire me to write gooder (see what I did there?).  Luckily the food is great too, so check it out.

Social Media:

Since starting the blog I’ve added on Facebook, Twitter & Instagram, so check them out and connect with me so we can talk BBQ across every platform available.


When I started this site 12 months ago it was purely to document a few of my cooks as I learnt how to master the new smoker, but it turns out I’ve enjoyed the writing of the posts as much as the cooking (but not quite as much as the eating).

In the new year you can expect much of the same rambling, puns and simpsons references but I’m also pleased to announce the launch of two new regular segments:

Chewing the Fat: A regular segment where I have a chat with different personalities involved in the BBQ scene.

Burn After Reading: Expanding on a few of the book reviews I’ve already done this regular segment will feature an insight into a particular book or article followed by me making one of the recipes.

Thank You: 

And with that it’s time to put an end to this post and get back to tending the BBQ because Piggie Smalls the 17kg pig is currently residing in my offset smoker; but first I’d like to thank everyone that has read and contributed to this blog, all the people who have provided advice and guidance and most importantly Mrs Grillah for putting up with the mess and the tantrums.

new year piggy

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6 Responses to 2014 – The Year In Review

  1. johneffcee says:

    Here is to a sensational 2015 Gus. When my friend (in Yogyakarta) sends me (in Sydney) her Grandmother’s (In Adelaide) recipe for 36 hour pork I will share with you. Not the pork Gus. The recipe!! I am going to have a go at beer (home made of course!) candied bacon (home made) this weekend. Cheers and beers. JohnC

  2. Bill says:

    How did you get the pig to wear sunglasses? Happy New Year Gus and to Mrs. Grillah as well. I hope that it is a good one!

  3. Happy New Year to you and yours, Gus! I look forward to seeing more form you in 2015!!

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