Tuesday morning at The Barbecue Hut usually involves the glamorous job of loading up a week’s worth of cardboard and glassware recycling and heading off to the local refuse centre. The upside? There’s a little shop there packed with all manner of discarded treasures. As I was unloading the cardboard …

Whilst recently planning out content for NZBlokes, it dawned on me just how jam-packed barbecue is with jargon. A lot of the terminology comes from the home of modern barbecue culture, the good ol’ US of A, you’ll also notice temperatures are often given in Fahrenheit for the same reason, …

While it might not be the first thing you think of when you fire up the grill, Fry Bread (Paraoa Parai) is the ultimate barbecue sidekick. Whether you’re using it to mop up juices, swapping out a standard burger bun for something more substantial, or serving it as a crowd-pleasing …

Let’s be real here — the name “Fatty” isn’t exactly elegant, but this smoked bacon-wrapped stuffed meatloaf is a real crowd pleaser. Fattys are a delicious, meaty-cheesy-savory filled log of goodness that is just the thing for feeding a crowd at half-time with a few frosties on the side or …

The Meat Swadl has been a game-changing piece of gear that I didn’t know that I even needed. This slice of genius has become an almost daily companion, and judging by its ongoing track record, it’s also one of the secret weapons behind a few Grand Champion wins in the …

Reverse searing is a technique that promises unbelievably tender, juicy, and perfectly crusted steak, all kissed with the smoky embrace of glowing coals and open fire.   Why reverse sear, you ask? Because science (and deliciousness)! Traditional searing will often create a beautiful crust but a less-than-perfect interior – either …

The history of barbecue is more than just a story about food—it’s a solid yarn about you and I. Imagine our ancestors, huddled around a fire, making a remarkable discovery that changed the face of humanity. They learned that applying a little heat and smoke didn’t just make tough meat …