Hogwarts BBQ

Trying out Hogwarts rub on some baby back ribs.

Cranked up the Masterbuilt today with a pork butt.
Used the skin for pork crackling it didn't disappoint.

Tacos for tea tomorrow

I have some Hogwarts apparel available. At this point I have limited stock and sizes.
Depending on demand I can place an order.

Logo on front and back.

Available

1 x Men's
1 x Large
2 x XL
$35 Each

2 x Caps
$25 Each

Combo Shirt and Hat
$55

Shipping extra.

All proceeds go towards participating in comps

Thanks for your support

Please message on Mo Ob

Damn this reverse sear Tomahawk was good.

Traeger Saskatchewan rub with Texanz Coffee rub...man what a combo.

Traeger Grills NZ
Texanz BBQ

Getting ready to Reverse sear on the Rambler

Happy New Year ya'll

Christmas lunch.
Leg of lamb hanging over coals with fat dripping down...that's flavour.
Pork belly...look at that crackling forming.
Rotisserie chicken...looking so good.
To polish it off.....trifle.

Hope you all had a wonderful Christmas.

Grilled Sirloin steak burger.

Grilled sirloin steak with melted cheese, grilled sliced tomato, bit of green stuff, beetroot finished off with sweet n Heat and garlic aioli sauce.
Friken delicious

Setting up for Christmas and ready for the Weather.
What ya'll doing for Christmas.

Not a big fan of Beef ribs but these were brilliant.

Rubbed with Texanz BBQ coffee rub and Traeger Grills NZ Saskatchewan rub what a combo of flavour.
On the pit at 400f about an hour then wrapped with beef stock for another hour.
They just fell apart 😋
Shredded with onion, cheese and meat juice, garlic aioli then stuffed into a roll, Back on the grill to heat through.
Bon appetite

Pork belly on the go today....good crackling happening 😋
Couple of Chorizo sausages as well

Something a little different than the norm..... Reverse Sear Lamb rump.🔥
Mint sauce as a binder
Rubbed with Four Monkeys Lamb🔥
Rested overnight in the fridge🔥
On the Rambler at 300f until internal temp of 135f🔥
Rest in foil for 1hr🔥
Crank up the pit ready to sear🔥
Sear until a good char🔥
Then rest for 15min before slicing 😋

Looking mighty fine and ready for the pit

Who doesn't like a good burger🤩

Made some pulled pork for Taco's.
The pork was cooked over the coals adding a whole new flavour definitely the way to go.

Also had a practice with the Money muscle
Made some pickled onions for the Taco's

Mac n cheese and a Tomahawk on the pit today

Wanted to cook over direct coals without using a deflector.
These baby backs were hung letting the juices drip down and searing off creating more flavour.
Result: Definitely more flavour and they look pretty good to.

First light Brisket all finished up.
Turned out pretty good.
Hot n fast in the bullet.
6hr including rest.😋

Nice piece of First light brisket all trimmed and ready for the pit tomorrow
First Light Foods - NZ

Well Hogwarts is here at Jack n Smoke BBQ Comp in Napier.
Just me competing this weekend. little under the weather, plenty of panadol....this should be interesting 😄. All setup and hopefully raring to go.

This year we have a cabin. Everything just the door....luxury 🤣

Goodluck to the other teams🤜🤛

Big shout out to our Sponsor Wellington BBQs and Fire

Black Origin trimmings with Texanz Coffee, beef and Rum and Que Intensify.
These were juicy and tender for offcuts.
Cooked hot n fast 325f in the Traeger.
but could be 🤣

Fired up the Traeger for a last minute trial before this weekend Jack N Smoke BBQ Comp in Napier.

Trialing the new rubs from "Spiceology"
Hickory peach Ale
Jalapeño and lime ale
Cherry Chipotle

Mo used a little Mojo on a couple of beef ribs 😊

Bigg shout-out to Craig for hoisting an awesome King of the Mountain BBQ Competition.

Congratulations to all the winners....well deserved 👏

Thanks to the team:
Rebecca Paewai
Scott Mcintosh
Greg Hopkins
You guys are are awesome 😊

We came 20th out of 39 teams. Our total points for the weekend was 1085 points compared to 1170 points for the winning team. I'd like to say there's not much between the scores 😄
Our best result was coming 12th for Brisket 😍
Thanks to our Sponsors
Wellington BBQs and Fire
Traeger Grills NZ

And to our followers 😊

It's great to be back in New Plymouth to compete in the King of the Mountain BBQ Comp.
Big field of 40 teams battling it out this weekend.

Good luck to all teams.

Big shout out to our Sponsors:
Wellington BBQs and Fire
Traeger Grills NZ
Beard Brothers

Little burger magic today.

B
Double beef, cheese burger with Whiskey maple sauce 😋

Brisket Dawgg.

Every few weeks I buy a whole strip sirloin, cut it up and freeze for meals. I like this because you can cut thicker and get a decent steak. The end cuts I cut a little thicker for reverse sear. Rubbed with 4 Monkeys beef and Four Saucemen White.

More Comp practice. Today.....pork butt.

Separated the money muscle from the butt and cooked separately.

I trimmed out the butt trying to open up the different muscles we use for hand in. 🤣 need more practice in trimming.
Didn't waste anything thou. All the trim went into pulled pork 😋