BBQ LAB

13/10/2026

If Italy and Vietnam had a baby

11/10/2026

I may have just made the ultimate Banh Mi 🇮🇹🇻🇳

Been a little while since we whipped up a pizza sandwich, so no better way to make our household favourite sandwich - The Banh Mi.

First things first, grab yourself a top-quality pork belly. I grabbed mine from the Australian Butchers Store . Score the meat side into a crosshatch pattern, creating little squares, then make your marinade with soy sauce, cooking sake, Chinese five spice, ginger, garlic and salt. Rub it all into the meat side.

Prick the skin multiple times, pat it dry and leave it uncovered in the fridge for 24 hours.

Whack it in the Trimal Grills at 180°C/350°F for 45 mins, then switch over to the pizza oven attachment and crank up the heat (alternatively, you can just turn your oven to the max) to get that glass like crackling.

Prep your bread, in this case a folded pizza, and load it up with your crispiest pork belly, cucumber, carrot, spring onions, coriander and absolutely drown it in hoisin sauce. Finish it off with some extra crackling.

Thank me later x

08/10/2026

07/10/2026

The easier way to brine a big cut.

Big enough for a whole brisket, a full turkey, or a batch of chickens. Double sealed so nothing leaks - link in bio.

06/10/2026

Trialing out some crispy crackling in the Trimal Grills pizza oven!

01/10/2026

Death by Pink AKA Seared sesame crusted tuna, watermelon radish & a punchy soy dressing.

23/09/2026

Long ass shift consisting of prep & trialing!

15/09/2026

This lump charcoal is so big it’s looking like a meteor fell from space into my bbq 😂

10/09/2026

OK, disclaimer……

No way am I pro at trimming, but this is how I tackle mine - hope it helps!