Belt Buster BBQ

20/01/2026

The last weekend before my 'diet' started again and just happened to have a special burger going, so I thought what the hell, let's get it on! I have been wanting to try this joint for several months now, and being that I walk past them after work 2 mornings a week and can smell the delicious smokey goodnees in the air from my house, it was pretty rude of me not to have given them a crack already.

I can report back and tell you, that the Meat Sweats burger was very delicious and it was a great way to say goodbye to the maintenance period and hello to the diet. 69/10 I would recommend next time they have it on the board.

If my coach is reading this, FYI I had this AND stayed within my calories for the day.

01/01/2026

Just winging it.....

25/05/2025

Delicious smoked chicken thighs while we wait for the game v the Raiders. I threw some Soft Coq Rub on for flavour and made some spicy BBQ to dip them in (except for the one up the back, which is for the child)

09/03/2025

Lamb/hogget/sheep being cooked up today. First time trying the lamb & game Rub. I have tried others in the range and been very happy with them, so can't see this one being any different. Bring on dinner!

08/03/2025

If you know you know. Wait IYKYK that's what the cool kids do now.....

04/03/2025

🤣🤣🤣🤣🤣🤣Anyone diving in😀😀😀😀😀😀😀

03/03/2025

I did a video thing

Rotisserie Pork Belly - Juicy & Delicious, But Did We Fail the Crackling? 🔥🐷We took on the challenge of making rotisserie pork belly, aiming for perfectly ...

25/02/2025

And that is a wrap. Pork belly on the rotisserie went pretty well, pork texture and flavoir was really good, but the fat didn't render down enough to get a good crackle goong on. Guess I will need to try it again some time.....

belly

24/02/2025

Prep for tomorrow where i am going to attempt to do a rotisserie pork belly. Brining overnight in a salt bath, with brown sugar, Soft Coq and my favorite MSG. Let's see how we go tomorrow

24/02/2025

With the air flow in the rigs beginning to get better we were beginning to smile.

To help us get on with it the oven was cranked and two trays put into it. Time was still tight so we decided to work until half an hour before the wedding allowing us a window of 10 minutes with travel. 2.30 came and they were all out into bins and into the car.

The wedding went fine, come 5.30 it was the moment of truth, perfect. Each and every bit pulled, squished, good and exploded. Sadly no photos of the finished cook as i was to busy getting it done. But here is a photo of me cooling my fingers after I thought grabbing the fire door to close it woild ne a good idea...

Happy days
Stupid ig only allows a limited amount of words so this is two part post.

24/02/2025

Over the weekend I had the pleasure, privilege and honor to cook a BBQ for my mate (and co-host of NZs number one aquarium podcast) Ryan and his bride to be Kim.

The assignment was simple enough... 30kg of beef cheeks, 24kg of lamb shoulder and 20kg of Boston butt. I had two rigs to play with, a Prime XL and another heavy duty machine that I had never seen or used before.

Come 8pm on Friday night, we lit up the Prime and myself, Ryan and a couple of his boys begun trimming the meat while a couple others sat their and drank p**s (one was the other co-host) come 10pm and the lamb shoulders went on the Prime and the party headed out the back around the rigs.

Midnight rolled round and the crew began to drop off a bit, we lit up the second rig and added the larger pork to the Prime. Come 2am the crew was down to 3 and the beef cheeks got put on the second rig and the smaller pork into the Prime. To say that these smokers were full is an understatement. there is not a chance that even a chicken wings would fit in the Prime and the other old girl would be lucky to take 3 or 4 more cheeks.

As the morning dragged on and the beers were felt harder, I was left to tend the fire and keep the magic happening alone. As I begun to wrap the meat one of the boys woke up and sprung into action before resting his eyes again.

A tactical chug of pre-workout around 4am had me humming along just nicely. As I watched the sky begin to get lighter I could tell we were running out of fuel, some crafty adjustments to conserve the wood got us through until Ryan woke and we was sent to bunnings for more fuel.

On return the instructuons were simple, I need to fu***ng sleep. Keep the temperature around 250 for the next couple of hours. Jod done! His lovely dogs woke me about 10am and we were back in the action, waiting on the mother of all stalls!

We had 4 hours to get the meat through before we had to leave. Then 3 hours.... and you guessed it 2.... panic began to set in as not a single probe had discovered the magical 200. Then all of a sudden one hit so we could rearrange all the trays, then a second hit.... the chilli bin was slowly filling with resting trays of meat and the air f