All Bark No Bite BBQ Team

Bbq mania 5 over the weekend didnt yeild us the results we were after but that's bbq,running a new pit and a whole new flavor profile on all proteins plenty of work ons but we will get there...

Big shout out to jmac for hold the event and Jim Tom Junior and sefton for all your guys events with looking after us all

Inkbird New Zealand
3 Rivers Angus Beef
Croix Valley(can't wait to play with this range more)

Now onto the next one after alot of practice and dialing in

You know you have a wicked slap of meat when not even the fire of death can damage the insides.... 3 Rivers Angus Beef you have done it again...sirloin on the bone did not disappoint rubbed down with spg and into the pit for a weeknight reverse sear then given the death by fire treatment to see how far I could push it...

Sorry about the rubbish photos

It's been a minute...but finally back on the pit today with a tasty 3 Rivers Angus Beef boneless beef shin rubbed down with Rum and Que intensify and & me blow my coals...(my new favorite home rub combo at the moment)

Bronco at 300f thanks to the Inkbird New Zealand fan assist 2 hours smoke 3 hours in a mix of beef stock and garlic then a hour...

Served with mash and veggies to make it a full sunday meal and dam tasty aswell

get behind a fellow brother and sister of the que also lovely people

Alright friends and whanau
Who wants to win this epic bbq back up for grabs????

We are on a mission to get the stonger halve of Half Cooked Q over seas to battle it out with some of the strongest woman from around the globe and we’d appreciate some tautoko from you lot.

Thanks to a bunch of legends we have in our corner we have put together this epic package valued well over $1200 with everything you need to pump out some top quality bbq with the best gear u can ask for.

Pretty simple to get amongst it simply send us a message on the half cooked q page and one of us will get back to you with an bank account account number and a ticket number in receipt which will be ur chance to win.
Drawer will be done early Feb and at $20 a ticket might aswell grab a few to up those chances.

A massive mihi to our bbq whanau that are always there to support us we appreciate you all!

This stuff is the bee knees and at good prices get amougst it

Inkbird | Trade Me Marketplace Inkbird, on Trade Me, New Zealand's leading shopping website.

Wow where do we start its been one hell of two weeks here..bbq mania in Hamilton and let there be meat in Christchurch are done and our comp season is over....we have had some decent results with 4 call ups including a walk for chicken for chicken at mania...let there be meat has seen us with call ups in brisket(8th equal)pork(9th equal)chicken(11th)ribs(24th)missed the texture but gave us a 15th overall next year will be a good one....
A special thanks to Tom James Brough for everything you done in Christchurch would not have been able todo it with out you
And Oliver thomson for jumping on in Hamilton
Half Cooked Q massive thank you for the tips and tricks that have certainly been a massive help to turn our season around
Inkbird New Zealand ( for teamps)
Woodys BBQ Supply Co for rubs and wood best stuff around
Rum and Que( they are heavy in our lineup)
Beckenham Butchery for the outstanding meat in the southisland sort a truck north please
Phoenix Metalman Recycling

Well watch this space over the summer once the new pit/pits arrive and we start to build our profile up ready to come out and hit kumeu hard and fast

Something different on the pits last week,one of the lads got a nice kingfish on our charter last weekend so i offered to smoke it for work for friday lunch..a quick few messages to the bro Half Cooked Q for some advice and a good brine recipe and have to say dam i liked how this came out bit different to you normal smoked fish way more flavor and no manuka insight...wet brine for 36hours then patted dry added brown sugar and then smoked with apple and peach from Woodys BBQ Supply Co with the ever trusty Inkbird New Zealand keeping an eagle eye on things all up 5 hour cook at 175f definitely worth the lack of sleep

Get amongst this..this guy is a dead legend with seafood and also a top notch bloke plus a to notch steak cook hosting this event

Alright pretty stocked to be able to get along side Derrick and bring you guys this class with summer around the corner perfect time to come and take some new recipes for your summers catch
If you've seen something we have done with seafood and want to learn it 1st hand just let us know

Get amongst this team...awesome wood ready for your smoker

Woodys BBQ Supply Co Woodys BBQ Supply Co

Hey team not long now till we will be down in Napier doing the first comp of the year at Jack ‘n’ Smoke at the Westshore Beach Inn won’t be sleeping much the next couple nights as excitement builds..but I do get todo my first solo comp next to my good mates Half cooked q and Canton and Smoking Joker Barbecue so cant be all stress with these guys standing along side me along with a couple of awesome new sponsors in my corner with Phoenix Metalman Recycling and Woodys BBQ Supply Co coming on board to support me without these guys and Inkbird New Zealand i wouldn’t be able todo what I do....photos to come on Friday of the site

Got some fomo on Saturday so smashed out a awesome grain finished oyster blade and dame it was good...playing around with a few different flavours at the moment...smoked over plum and olive with coco shots providing the constant temp along with the inkbird soo bloody good

Samba
Woodys BBQ Supply Co
Wrights Meat Market
Inkbird New Zealand
Rum and Que

Another enjoyable day on the pits yesterday with a good mate...bone in venison brisket to carry on the theme of late..tender and extremely tasty...rubbed down with Oakridge BBQ venison and wild game rub and Kosmo's Q Competition BBQ Products spg smoked at 200f with coco shots and plum and red wine oak for 3 hours then wrapped in red wine and beef stock for 2 hours..looking forward to ordering more of this stuff has been a fun holiday playing around with different cuts
Merchant of Venison Ltd
Samba
Woodys BBQ Supply Co
Inkbird New Zealand(sponsored)

Lamb shanks rubbed with The Four Saucemen lamb rub, smoked with peach and apricot wood over hot nuts for two hours.

Braised in the cast iron pot with apricot nectar, beef stock and a home made harissa paste for another couple of hours.

Served with Israeli couscous and fried kale with garlic and shallots.

Part comp practice for me (lisa) part just also wanted slow booked unchcious lamb

Been a bit of a venison feast this holidays in camp and it has been throughly enjoyed with afew more cooks to come still have briskets to try out...up at hq was the tasty Merchant of Venison Ltd short ribs followed by venison shanks both rubbed down with Oakridge BBQ venison and wild game rub with Samba coco shots providing the solid temps and Woodys BBQ Supply Co providing the red oak and plum to add the delicious smoke taste with Inkbird New Zealand( )watching the pits and keeping the temps down at the 200f where we wanted them...really looking forward to the briskets now.

Venison ribs from Merchant of Venison Ltd rubbed with Wingless Angel BBQ Miracle Rub smoked in the Weber with a little plum, then last ten minutes finished off with a herb Parmesan crust and served on a cranberry and red wine sauce over the Xmas break at the real bosses house 😂😂😂 (lisa)

Work do cook up to feed the boys and office staff on Thursday...ran the pit hot and fast sitting at 400f to get the cook done in time shorties and brisket supplied by the amazing three rivers Angus rubbed with homebase rum n ques bulldust and a light covering of four monkeys beef rub as a top...cooked over samba hot hot coco shots and inkbird watching and controlling meat and the pit...no meat was left at the end of the day so think they enjoyed it...(forgot the heat deflector so had to imprevise 🤣🤣

1st time in the pits in for bloody ever lastnight end of year is near and they needed a run to make sure they still worked haha...last minute urge to do a cook up for mates... swift ribs for the ribs rubbed down with four monkeys homebase and rum n que rib rocker with rib glaze by four sauceman lamb was homebase and four monkeys lamb rub chicken was homebase and chicken rubs by four monkeys...even had a non pork eating guy smashing the ribs so will take that as a win...samba coco shots for the fuel and inkbird watching the temps( )

Great specials on great products get amongst it

Good kit for a really good price get amongst it guys and girls

Oyster blade this was a redemption cook for me🤣.. 3 Rivers Angus Beef supplying an awesome oyster blade was rubbed with Four monkeys BBQ home base and beef rub with Wingless Angel BBQ bourbon miracle rub over top(the taste of theres were amazing) Samba cocoshots fueling the fire cherry and plum chuncks for smoke...275f till the bark was set then into a foil tray with beef stock and red wine for another 4 hrs then a 2 hr rest and pulled with a plastic knife...as always the trusty Inkbird New Zealand watching our temps all day with there awesom gear....pull video in the comments

Finally have some time off work so can add up some of the recent cooks from our hq...we had a bit of a shank cook off with mates a couple of weeks ago during the lockdown using the 3 Rivers Angus Beef amazing shank and dam there some good cooks heres mine...binder was Chilli Bro's sauce then Four monkeys BBQ home base pork and beef rub(color was a rule and no black rub) then into the pit with Samba coco shots keeping the bronco chugging at 275f for the cook 4 hours smoke then into a foil tray witj red wine and beef stock for a further 4 hours... Inkbird New Zealand wacthing the temps for us...

Get in there guys some great items that safe alot of time hassle and guess work

All Bark No Bite BBQ Team updated their address.

Little chicken practice today at camp mothers. I mean who doesn’t like some soft coq on top of their top shelf?????? Rum & Que Smoky Pastures BBQ