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Grilling & Low n Slow BBQ Masterclass - 22 June 2019

Saturday June 22, 2019 - The backdrop, Mt Crosby. The sun was out and the weather was perfect for BBQ'ing. Ironwood Smokers' latest BBQ masterclass was a hit. This was our biggest class to date. A 6 hour tutorial of Grilling with fire and charcoal, discussing all things low and slow, enjoying a great feed, a beer or three and talking all things BBQ. Attendees were able to get up close and personal to see live cooking at its best. What more could you want!? The calm before the storm - We were set up early for a 10am start. All BBQ's at the ready and keen to be fired up! Two Kamado Joe's, a Weber Smokey Mountain, Weber Kettle, two Hogpit smokers (The Squealer and the Mini) and our Hogpit trai

Low and Slow: What are the Best Meat Cuts and Rubs Available?

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 you can use to smoke your favourite meats. The Best Meat Cuts for Smoking Smoking meat is an act that requires a lot of practice. Likewise, there are some cuts that are easier to smoke than others. The best way to perfect

Smoking Tutorial - Pulled Pork

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 tight tissue makes this cut particularly well suited for smoking. It would be very difficult to simply slice and serve a pork shoulder roast that wasn’t cooked low and slow to break down those tight muscles and connecti

Ironwood Smokers BBQ Masterclass - 22 June 2019

Our next Masterclass is being held on the 22 June, 2019 at Mt Crosby. To purchase tickets CLICK HERE Following on from the success of our previous Masterclasses, Ironwood Smokers (with Bastie Boys' Pitmaster Mike) have put together another awesome Masterclass. Several smokers will be fired up on the day including our 2 x Hogpit Smoker Trailers and a couple of kamado's. This class promises to be more interactive with you helping with the cooking and preparation on the day. You will learn how to cook the perfect reverse seared steak, produce mouth watering rump cap, smoke amazing pork belly burnt ends and cook the perfect smoked salmon using our Oak Wood Planks. All aspects of Low and Slow BBQ

Smoking Tutorial - Pulled Beef

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 chuck can be tough, fatty and gristly without proper cooking. To make the most of chuck, it should be cooked slowly on a low heat (and ideally, in a liquid). This low and slow cooking breaks down tough muscle fibres and con

Smoking Tutorial - Pastrami and Reuben Sandwiches

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. Making pastrami was a way to preserve meat by salting it. Pastrami is the main ingredient in Reuben sandwiches, but delicious on it’s own or sandwiched between rye bread. For this cook I've used some Robbins Island MB9

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487 George Holt Drive Mount Crosby QLD Australia 4306 

Order Pick Ups - Monday - Saturday by appointment only.

ABN 61 584 204 780

Ph - 0412 353 694

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