thetradiebbq

thetradiebbq For all things food & BBQ

26/05/2026

THE MISO AND LIME COMBO HITS ON EVERY NOTE👌

scotch steaks marinated, then caramelised and charred over hot coals, bringing a salty umami bomb with a lick of fresh lime. Another simple cook, but seriously good eating.

Korean-Style Miso & Lime Pork Shoulder Steaks
Serves 2 - 3

Ingredients:
Pork:
2 - 3 100% NZ Pork Shoulder Steaks

Marinade:
2 tbsp White Miso Paste
2 tbsp Soy Sauce
1 tbsp Gochujang
1 tbsp Honey
Juice and Zest of 2 Limes
3 cloves garlic, Finely Chopped
1 tbsp Fresh Ginger, Grated
1 tbsp Sesame Oil
1 tbsp Olive Oil
1 tsp Black Pepper

Garnish:
1 Spring onions, Sliced
Sesame Seeds, Toasted
Extra lime wedge

Method:
• In a bowl, mix miso, soy, gochujang, honey, lime juice and zest, garlic, ginger, sesame oil, olive oil, and pepper until smooth.
• Coat the NZ pork shoulder steaks generously. Cover and refrigerate for at least 2 hours, but overnight is better.
• Set your BBQ to medium high heat. Remove excess marinade from the NZ pork and grill for roughly 4–6 minutes per side, depending on thickness, turning regularly to build a sticky, caramelised glaze. Rest the pork for 5 minutes so it stays juicy.
• Slice and finish with spring onions, sesame seeds, and a fresh squeeze of lime.
• To really amp it up, serve with steamed rice, kimchi, or wrap it in lettuce cups for a proper Korean BBQ vibe.

20/05/2026

I CANT BELIEVE NO ONES DONE THIS BEFORE?? PULLED PASTRAMI BEEF SHIN IS TOP TIER🤌 The only question now, is what do we make with the pulled beef?

Method:
• Allow the beef shin to sit in the wet brine for 7 days, rotating every couple of days to help brine evenly.
• Remove from the brine and pat dry with paper towels. Cover in your chosen binder, I’ve gone with the bro home made face melter mustard. Season heavy then onto the smoker.
• Smoke at 275F For around 3-4 hours or until a good bark has set. Place the shin onto a double sheet of foil and fold the sides in tight around the beef. This will help maintain the bark. Cover in beef tallow then return to the smoker until hitting around 205F internal. Roughly another couple hours.
• Remove from the smoker and allow to rest, then shred that bed larry up. Absolutely epic 👌

18/05/2026

SPICED GRILLED PRAWNS WITH A FRESH PARSELY DRIZZ TO WARM UP THOSE WINTER DAYS🤙🦐

Ingredients:
12 Prawns, Shell on

Marinade:
1 Shallot, Quartered
3 Cloves Garlic
1 Tomato, Quartered
2 Limes, Juiced
1 Tin Chipotle & Adobo Sauce
1 Good Bunch Fresh Coriander
Squeeze Olive Oil
Squeeze Honey

Parsley Drizzle:
1 Really Good Bunch of Parsley
2 Cloves Garlic
2 Tbsp Water
Squeeze Olive Oil
1 Lemon Juiced
Good Pinch Salt

Method:
• Add all the marinade ingredients to a blender and whizz until combined. Pop all the prawns into a bowl and cover with the marinade. Coat everything well then cover and leave to marinade for at least an hour In the fridge.
• Pop all the parsley drizz ingredients into a bender and whizz. Season to taste, then set aside.
• Get the bbq ripping hot, get the prawns on and char on all sides, turning continuously until cooked through. Around 5 minutes.
• Remove from the bbq onto a serving platter, and drizzle with the parsley sauce. Get stuck in right away andddd…ENJOY🫶

08/05/2026

ANOTHER FULL ON TEASE🥵PICANHA PASTRAMI➡️REUBEN SANDWICH🤌

07/05/2026

NZ PORK SCHNITZEL WITH APPLE & FENNEL SLAW🐷
Ad| Crispy, golden, and packed with flavour this one’s a cut above the rest🤌

The secret? Starting with quality. When you’re grabbing your pork, make sure you’re picking up 100% New Zealand Pork

Check the pricing label for NZ PORK, ‘Born and Raised in New Zealand’ and/or look for the on-pack quality label before it hits the pan!

Ingredients:
Schnitzel:
2-3 NZ Pork Cutlets
1 Cup Plain Flour
2 Eggs
1 1/2 Cups Panko Breadcrumbs
1/2 Cup Finely Grated Parmesan
Salt & Pepper
Oil For Frying
Lemon wedges

Apple & Fennel Slaw:
1 Bulb Fennel, Thinly Sliced
1 Green Apple, Cut into Matchsticks
1/2 Red Onion, Thinly Sliced
Handful Fresh Parsley, Chopped

Slaw Dressing:
2 tbsp Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp Honey
Salt & Pepper

Method: Serves 2-3
• In a bowl, combine fennel, apple, onion, and herbs. Into a separate bowl combine the dressing ingredients and whisk together. Set aside until needed.
• Set up 3 bowls, one for flour, one for the eggs, and one for the panko. Season the flour with a good pinch of salt, then mix. Whisk the eggs, the add the parmesan to the breadcrumbs and combine.
• Place the NZ pork cutlets onto a piece of baking paper and cover with another. Using a rolling pin, give the cutlet a good hiding into a uniform shape.
• Dip the NZ pork into the flour, then egg, the crumbs, pressing the crumb into the cutlet. This will give the proper crunch.
• Heat the oil in a large pan over medium-high heat. You want enough oil to come about halfway up the schnitzel. Fry for 2–3 minutes per side, until golden and cooked through. The pork should be 140F. Drain on a paper towel and season immediately with salt.
• Plate the schnitzel hot and crispy, dress the slaw and pile on the side, then finish with a big squeeze of lemon…Aaand ENJOY🫶

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