by manager_silvio | Oct 29, 2026 | Uncategorized
Consistency starts with matching fuel to your cooking. Setting up a regular charcoal order for my cafe means tracking how much fuel each service uses, choosing briquettes or natural lump charcoal for your cooking style, and replenishing stock before it runs low....
by manager_silvio | Oct 28, 2026 | Uncategorized
Wind control starts before you light the charcoal. Place the barbecue near a natural windbreak without enclosing it, point its back into the wind, and use the hood to retain heat. To learn how to cook BBQ in high winds and stay sane, make small vent adjustments, keep...
by manager_silvio | Oct 27, 2026 | Uncategorized
Competition success is built before the first slice is served. The most useful bbq competition secrets from Australian pitmasters are to choose well-marbled cuts, cook for tenderness and balance, and adapt your approach to the contest format. Adam Roberts has won more...
by manager_silvio | Oct 26, 2026 | Uncategorized
The juiciest result doesn’t always come from a marinade. Knowing when to use a rub vs a marinade comes down to the finish you want: use a dry rub for bold surface seasoning and a flavourful crust, or a marinade for deeper flavour and extra tenderness. Marinating time...
by manager_silvio | Oct 25, 2026 | Uncategorized
A missed wrap doesn’t ruin a brisket. If you’re wondering what to do if you forgot to wrap your brisket, you can wrap it once its internal temperature reaches 165-170°F, or keep cooking it unwrapped until it’s tender. Wrapping is a way to help the brisket through the...
by manager_silvio | Oct 24, 2026 | Uncategorized
Making your own BBQ rubs and sauces can cost less than buying them, especially if you buy spices in bulk and use them in several recipes. If you’re asking whether it is cheaper to make your own BBQ rubs and sauces, the answer depends on the ingredients you choose, the...
by manager_silvio | Oct 23, 2026 | Uncategorized
The best route to crispy pork crackling on a charcoal grill starts before the coals are lit. Choose a roast weighing at least 1.5 kg, score the rind about 3 mm deep at 1 cm intervals, then leave it uncovered in the fridge for 24 to 48 hours if the skin still feels...
by manager_silvio | Oct 22, 2026 | Uncategorized
You can often save over-smoked ribs without putting them back in the smoke. The practical answer to how to fix over-smoked ribs is to scrape or trim bitter bark, then balance the remaining flavour with sauce or a little fat. For reheating, cover the ribs with foil and...
by manager_silvio | Oct 21, 2026 | Uncategorized
A long rest only protects brisket when it stays hot. To understand how to keep smoked brisket warm and moist for hours, hold it above 140°F; hot-held brisket can be kept safely for up to 4 hours.It’s easy to focus on the cook and leave the finished brisket to chance....
by manager_silvio | Oct 20, 2026 | Uncategorized
Low labour doesn’t mean fast cooking. The most practical low labour smoked recipes for restaurants include pulled pork shoulder, chicken, ribs and brisket. Pulled pork takes 7-9 hours, and beef brisket can take 10-12 hours, so plan them as prepared-ahead menu...
