The practice of smoking meats goes back for thousands of years. There’s archeological evidence to prove that some civilisations started smoking red meats and fish more than 12 centuries ago, making it one of the oldest cooking methods known to man. Today, the act of smoking isn’t only used for preservation, but it also gives meats a delicious flavour. Especially if you use a tasty rub and let it marinate overnight. In this article, we’ll go over the different rubs and cuts yo

We kick of with a Pork Butt, roughly 4kg in weight. Most Pulled Pork recipes call for a bone in pork shoulder, also known as a Boston Butt or Pork Butt. All of these are the exact same cut of pork. None of them actually come from the butt end of the pig (which can definitely be confusing), but from the upper part of the shoulder. The pork butt, or pork shoulder, has many overlapping and hard working muscle groups that are bound together with tight connective tissue. That

Perfect footy food to feed the crowd on a chilly night. Can be served on a bun, with sides, or in this case Taco's! We kick off with a 7kg-ish chuck roast courtesy of Two Butchers. Beef chuck is an economical cut with a great texture. Although it is often unfairly packaged as low-quality stew beef, chuck is actually one of the most flavoursome beef cuts available. Chuck comes from the neck and shoulder area of the cow – these muscles are frequently exercised, which means chu

We will be going through two methods for making Pastrami. Firstly, via brining and curing your own cuts and secondly using a pre prepared Corned Beef. Brining your own - 1. Making homemade pastrami is a week long labour of love but the delicious results are very rewarding! If we go by the dictionary definition Pastrami is a "strongly seasoned smoked beef”. The word origin has roots in Yiddish (pastrame), Turkish (pastırma) and Romanian (pastramǎ) – pǎstra meaning to preserve