487 George Holt Drive Mount Crosby QLD Australia 4306 Store open 7 Days 7am - 7pm (by appointment only)

ABN 61 584 204 780

Ph - 0412 353 694

©2017 by Ironwood Smokers.

Grilling & Low n Slow BBQ Masterclass - 22 June 2019

June 23, 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 trailer were ready for a good workout.

 

We kicked off the class with BBQ grilling and the art of cooking with fire.  Fire lighting, fire management and smoker management was demonstrated and discussed with each unit.  We discussed the differing cooking styles of each and the pros and cons. It was then time to get cooking! 

 

We started with rotisserie chicken on the Kamado Joe.  Using the very popular Smokey Q Chicken Rub on one and Mis Ruben's White Magic on the other, the results were outstanding and was quickly consumed by the crowd. We used Clean Heat charcoal in our cook and the flavour from the charcoal, combined with the rub and a couple of Apple Chunks was a great combination.  Cooked at 350f until 165f internal, the meat was tender, juicy and full of flavour.

 

Next was Rump Cap, again on the Kamado Joe using the rotisserie and Clean Heat charcoal. We opted for a simple yet very effective rub of Salt, Pepper and Garlic in the form of Jackalope's SPG rub.  A hit of smoke, courtesy of our Cherry Chunks,  paired well with the beef.  The Rump cap was cooked at 350f until an internal temp of 125f was reached.  We then opened the lid of the Kamado and let the flames kiss the rump untili it was 130f, this developed a beautiful outer crust. 

  

Smoked Salmon followed, this time using the trusty Weber Kettle. Thanks to our good friends (and Mt Crosby neighbours) at the Fish Kitchen Dutton Park, we got our hands on some fantastic Australian caught Salmon. We used Lanes BBQ's Qnami Rub and Mis Rubens White Magic for the Salmon portions and Jackalope's new Lamb rub for the fillet.  

 

We used our Oak Grilling Planks which provided an indirect cooking method together with a great smokey flavour to the dish. The flavour from the rubs and the smoke and colour from the planks made for some very tasty Salmon!