The Meatery Barbecue

Air Fried Pork Belly 🐷
After seeing posts from involving pork belly & the air fryer, I decided to give it a crack!
Punctured with a jaccard, meat side rubbed with SPG, skin covered in salt and then into the trusty .nz air fryer for 30 min - after 30 min, the salt was scraped off, sprayed on and back in for another 30 min
The result? Crunchy, juicy pork belly! Super simple, no fuss, and devoured quick smart 🔥

Beef Short Ribs 🔥

Rubbed with First Base & Championship Blend, before heading into the with lump charcoal

Smashed out in 4ish hours, these beefy, squishy morsels paired well with an Israeli couscous salad with homegrown veg!

Last night’s lamb ribs - smashed out on the GA in 45 minutes 🤤

These rubbed flavour bombs paired well with flat breads, tzatziki and a simple salad 🔥

2.7.23 - our first masterclass!

We partnered with Texanz BBQ and brought a class to Wellington’s Weber store at Wellington BBQs and Fire

A sold out class covering brisket, beef short ribs, pork ribs, tomahawk steaks and chicken wings

Great feedback from everyone, and no food left over! Thanks to Commodities NZ Ltd for providing the fuel we used + a giveaway pack, along with Urban Lumberjack for providing the best cherry wood to use on the day + giveaway, and finally Pickle & Pie / Dough for providing pickles & bread to go with the proteins

Keep an eye out for our next class in late August / Early September

Hi everyone

One last ticket is available to this weekends masterclass with Texanz BBQ due to a cancellation!

If you missed out or are on the fence, this is your chance - ticket can be purchased here https://texanzbbq.co.nz/products/american-bbq-masterclass-wellington-02-07-23

Let me know if you’ve got any questions!

Cheers
Harry

🔥 MISSED OUT ON A TICKET FOR THIS SOLD OUT MASTERCLASS? 🔥

Due to a cancellation, there’s one spot up for grabs in this American barbecue masterclass!

Award winning pitmaster Josh from Texanz BBQ and Harry from The Meatery Barbecue are hosting this charcoal & pellet fuelled class over 4 hours - grab a ticket, learn about American barbecue, and try some delicious smoked foods!

➡️ LAST TICKET AVAILABLE HERE - https://texanzbbq.co.nz/products/american-bbq-masterclass-wellington-02-07-23

➡️ Sunday 2nd July, 11am - 3pm

➡️ Wellington BBQs & Fire, 12 Te Puni Street, Petone

20kgs of beef and pork sitting comfortably in the PBX - with room to spare!

Pork collar & beef chuck rubbed with rubs, couple of chunks of oak from with fuel from is a winning combo!

🚨 Wellington Peeps, this one’s for you! 🚨

Josh from Texanz BBQ and I are running a masterclass at Wellington BBQs and Fire on the first Sunday in July

We’ll cover meat selection, trimming, seasoning and the cooking of Brisket, Short Ribs, Pork Ribs, Tomahawk Steaks & Chicken Wings in this charcoal & pellet fuelled masterclass!

Everything that we cook, we’ll eat - there will be a lot of meat!

Tickets are limited, and can be purchased here - https://texanzbbq.co.nz/products/american-bbq-masterclass-wellington-02-07-23

Get in quick, this will sell out!

Cheers
Harry

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Pork Belly on the kettle!
We picked up a 67cm Kettle from and broke it in with this pork belly - this kettle is massive!
Scored, salted in the fridge for a few hours and then rubbed with first base & pork rubs, before being blasted for around an hour at 400f with a chunk of cherry wood for a lick of smoke
Perfect crackle, a quick cook, and a family favourite - it doesn’t get much better than that!

Beef Chuck & Pork Boston Butt 🔥
We’ve had a bit of a hiatus from social media over the last few months while one of our family members went through cancer
This was our first cook in 6 months, and we are back 🔥
A huge grass fed / grain finished beef chuck and an even bigger Boston butt were the order of the day, there isn’t a better way to run in the new PBX
As always, rubs were the flavour of the day, with bringing the whiskey barrel & cherry chunk, and rolling through with their new mangrove lump
An easy cook, the flavour from this meat was e p i c!

Weekend throwback ⬅️ to these wagyu steak sammies!640 wagyu sirloin, rubbed with beef rub & home base from
Grilled in the Go Anywhere over briquettes till medium, into a ciabatta roll with lettuce, caramelised onion, mushroom, kewpie Mayo & for a bit of a kick!

Smoked & rolled beef shin 🔥
Something a little bit different on the Go Anywhere, and our first low & slow cook on the GA
A quick spray of before being rubbed with coff.e.ander rub, this was smoked over briquettes, and a couple of chunks of olive and cherry from the
Shredded, cooled and rolled into a cylinder, we set this overnight before slicing the rolled shin, reheating it in a pan with lashings of butter, and topped it with a fried egg, along with chilli lime salt & crispy chilli oil from 🔥

Bresaola 🔥
We’ve been having a crack at curing meats lately thanks to the super easy kits from !
Starting with a grass fed beef eye fillet, this was rolled in spices, before being tied & vac sealed into a dry age bag
6 weeks later and we’ve got this! Packed with flavour with a buttery soft texture, this is an awesome addition to an antipasto board, in a salad, or just as a snack - check out our highlights for the process 🔥

Porchetta 🔥
Pork belly, filled with parsley, garlic, lemon zest & juice, crispy chilli oil and lamb & game rub, rolled and tied
Into the Go Anywhere with the riser & rotisserie set up making this super easy, with briquettes bringing the heat
Perfect crackle, juicy meat, big flavours and a quick cook time - everything you could want for a summer nights feed!

ribs 🔥
Fired up the Traeger Ironwood 885 and ran these untrimmed
pork rub bringing the flavour and colour, while .nz cherry pellets bought the smoke and heat
4 hours of cooking, smashed back in 10 minutes!

Short rib Sunday 🔥
Black Angus grain finished beef short ribs from were the order of the day for this cook
Kept it simple and rubbed these with beef, before going into the over lump, with a couple of chunks of apple and cherry from
Super rich and super juicy, these delivered everything we hoped they would and more!

Wing Wednesday rolls around again 🔥
wings cut down into drums & flats, before a good dusting of chicken rub
lump bringing the heat in the while delivered that smokey goodness with a couple of chunks of cherry and apple wood
On to a meat platter, these were gone in 60 seconds 🔥

Throwback to this monster T-Bone 🔥
Easy rub with SPG, and coff.e.ander before going on the Weber Go Anywhere
Cooked indirectly thanks to the offset plate, as well as the riser, this was cooked through to medium, before being seared off in a red hot pan
Big beefy flavour, complimented by the rubs - all thrown in to a steak sandwich, it doesn’t get much better than this 🤘

Capicola 🔥
A 10 week meaty project recently came to a close, and what a result!
Spice rubbed pork collar, dry cured until a percentage of weight has been lost
Sliced thinly, this tastes so good! Easy to serve on an antipasto platter, on crackers or simply by itself!
Check out - they are your one stop shop for all things charcuterie!

Crayfish tails 🔥
It’s been a long time since we’ve had crayfish! These tails were packed with flavour and were a quick, easy weekend snack
Cooked over lump charcoal in the Go Anywhere, these tails were treated to a garlic & parsley butter bath with a good hit of home base from
Cooked hot and fast, the meat was chopped and mixed with kewpie Mayo before going into fresh buns, topped with Togarashi chilli!

The humble hotdog 🔥
Bit of a throwback to these dawgs from a couple weeks ago. chicken frankfurters grilled up on the go anywhere till cooked through before being loaded up!
Into a white bun from , topped with chopped pickled jalapeño, white onion, cheese & burger sauce - super easy, super quick & super filling🔥

Wing Wednesday is here 🔥
Always good to throw down a few wings and as usual, these did not disappoint
Rubbed with chicken rub before going on the kettle, a chunk of cherry wood from the brought the smoke, and briquettes got the kettle HOT!

Something a bit different to the usual meaty posts 🔥
We were sent a trial blend from which came with instructions to try it on salmon- so on salmon it went!
The salmon was given a good coating of rub followed by a quick pan fry to get the skin crisp, before going into a corn tortilla
Shredded lettuce, red onion, microgreens & mango pineapple hot sauce from sealed the deal! (P.S - the rub was bangin! Looking forward to trying it on other proteins!)

Nothing beats a good rack 🔥
rubbed with base & pork rubs, before hanging in the for around 3 hours
A couple of chunks of apple wood from kept the smoke rolling, before we took these beauties out for a quick rest, and then demolished them!

Charcoal chicken!
There’s not a lot better than a chicken cooked over charcoal, and these chicken halves did not disappoint 🔥
Rubbed with a couple of yet to be released rubs from , these were hung in our new
Around an hour over lump charcoal with a chunk of feijoa wood, these had that perfect crispy chicken skin & were so so juicy!

Wing Wednesday is here!
Throwback to the last lot of wings we smoked on the bronco 🔥
These were brined for 24 hours in pickle juice, before being rubbed with home base from and chicken rub from
On to the bronco over briquettes and a few chunks of apple and cherry from the for smoke, these were tasty!
These had a final destination with the deep fryer, and definitely did not disappoint 🔥

Pork scotch fillet 🔥
Being in a Covid lockdown has meant there’s been a bit of time up our sleeve to fill the freezers again!
scotch fillet rubbed with The BBQ rub from & Texanz BBQ] pork rub - looking ready to eat as they’ve just gone on!
6.5 hours in the bronco over briquettes with providing a couple of chunks of apple and cherry for smoke. Our with fan assist from Texanz BBQ] nailed the temp throughout the whole cook, giving us a hands off experience!
Pulled, cooled and vac packed into 500g packs, this gives us an easy base for meals throughout the coming weeks as we get back into the day jobs!

Today’s entry into the Covid lockdown competition640 brisket rubbed with home base by and beef rub
Into the bronco fuelled by briquettes, and a few chunks of apple & black walnut from for a few hours to set the bark, before being wrapped up in peach paper until cooked through
Rested, cubed, and tossed through raspberry chipotle sauce
Pretty happy with this for a first attempt at burnt ends! Definitely give them a crack again at some point!

Taking the humble cauliflower to new heights 🔥
A quick spray with followed by a good coating of Home Base from
Into the Go Anywhere with charcoal logs bringing the heat, and a chunk of feijoa wood for a lick of smoke
Smoked for a couple of hours, this was then adding to the blender with stock, a smoked onion, cream and thyme to make a smoked cauliflower purée 🔥

Throwback to last weeks meat platter 🔥
Turk's Poultry] wings rubbed with chicken rub, and finished with a good dusting of Bangkok Nights from
Smoked in the kettle with a chunk of pohutakawa & fuelled by briquettes
Half the wings were sauced up with BBQ sauce, the others were served straight off the kettle with the Bangkok Nights delivering an epic crunch!
A few Turk's Poultry] chicken kranskys were also thrown in for good measure to close out the meat sweats

A quick bite for lunch
Grass fed eye fillet, rubbed with Home Base from + beef rub from
Smoked on the kettle until medium, rested and sliced
Served with crusty bread, Brie + chimichurri
Easy, quick, and packed with flavour 🔥