Smoked lamb oyster blade has a pronounced, rich flavour that makes for excellent pulled lamb. Mix it with a little honey to push that flavour along even more.

Perfect for pulled beef, oyster blade has a gelatinous streak that produces a rich, sweet flavour. Pulled beef can be used in a variety of ways… tacos, pies, stir-frys, pizzas, rolls and sandwiches.

Pulled pork makes a regular appearance at our dinner table and as a result there are plenty of opportunities to change things up and experiment. Pork shoulder is the most popular cut for pulled pork and rightly so. However this time I decided to give pork collar a try.

Smoked honey mint choc chip ice cream by Serious Eats. An amazing blend of flavous beginning with the smokiness followed by the honey and mint finishing with that creamy ice cream taste.

Barbecued whole chicken butterflied, dry brined and cooked over indrect heat to produce the juiciest and most flavoursome result.

Beef short rib has become a favourite of mine in the world of barbecue. Dry brined, seasoned with a simple rub and cooked low and slow for about 7 hours it runs a close second to brisket for me.

Thou shall never buy bacon from the store again. We were blown away with how much better this homemade bacon tasted compared to the store bought variety. The stronger, fresher flavour and the fact you can cut it as thick or thin as you like puts it miles ahead.

Char Sui Pulled Pork cooked low and slow. Great served with an Asian style coleslaw or in burgers with slaw and mayo.

lamb ribs smoked and served with a refined sugar-free BBQ sauce The distinct flavour of lamb is ever present in lamb ribs. It comes through strongly and with the mix of a little fat and with a light brush of sauce lamb ribs are awesome. …

Chicken breasts smoked in the Weber, seasoned, and brushed with… mayonnaise! Mayo helps to avoid the meat sticking to the grill, hold onto seasonings, encourage the Maillard reaction and potentially retain moisture in the meat.

Barbecued, cool looking, sweet and sticky chicken drumsticks. With a little bit of prep work you can make the average chicken drumstick look like a giant lollipop. Also makes eating them a lot easier. Oh and the taste really good too!

Beef back ribs are smaller than short ribs, cook in roughly half the time and are half the price. But do they taste as good as shorties? I think they go pretty close!

Tri-tip is labelled by some as ‘poor man’s eye fillet’ or ‘poor man’s tenderloin’. Whilst it is certainly cheaper in price (about half the price or less) it certainly has more than half the taste and flavour of the more expensive cuts.

Brisket. The holy grail of barbecue. If you over cook it becomes dry, under cook it and it will be tough and chewy. But get it just right and it is out of this world!

Pork ribs are one of the most popular menu items at any barbecue restaurant. They’re sticky, sweet, full of flavour and best of all they need to be eaten with your hands!

Here are ten items that will set you on your path into the world of meat smoking and barbecue. There are plenty of gadgets on the market these days, some of which are very useful, some are not. It is important however, to work on the basics first so I recommend starting with these and evolving from there.

Now this is a sandwich! Sure, it may take a bit of work but it’s well worth it. If you ask your butcher to leave the shank on the shoulder you’ll find this cooks in under half the time as the rest of the shoulder. This just happens to match up with lunchtime which is perfect for satisfying the craving you get sitting around all day waiting for the lamb to cook.

There’s nothing quite like getting your hands into a slow cooked lamb shoulder and pulling out the pockets of meaty goodness. I am a big fan of lamb and it often makes an appearance at our dinner table.