Where Melbourne BBQ Lovers Buy Their Brisket Spend enough time around BBQ enthusiasts and you’ll notice something pretty quickly: people care a lot about where they buy their brisket. That’s because brisket is one of the least forgiving cuts to cook. A 10 to 14-hour smoke can either end with slices that are juicy and […]
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Wagyu Brisket vs Costco Brisket: Worth It? A $300 brisket sounds ridiculous to some people. Honestly, I get it. We get asked all the time whether MB9+ Wagyu brisket at our shop is actually worth the extra money compared to something like a Costco brisket. And the truth is, it depends on what you care
Wagyu Brisket vs Costco Brisket: Worth It? Read More »
Why Your Low and Slow Meat Is Dry (Even When the Cut is Fatty) Low and slow BBQ should produce tender, juicy meat, especially when you are working with fatty cuts like brisket, chuck, or pork shoulder. Yet I still see people return to the shop, scratching their heads because their meat turned out dry,
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Meet Jimmy Brisket: Award-Winning Low and Slow BBQ Pitmaster Some people find BBQ. Others are born into meat and grow into BBQ. Jimmy Brisket was raised around premium cuts, butchers, and suppliers. Quality meat was not a trend in his world. It was a standard. From a young age he understood what makes a great
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John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment
Whole Brisket vs Half Brisket: Which Cut Should You Order for Your Smoker? Read More »
John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment
Hosting a Party? Here’s How Much Meat to Buy for a BBQ Read More »
John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment
What Temperature To Use for Low and Slow in the Oven Read More »
John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment
What Is The Best Meat To Barbecue Low and Slow? Read More »
John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment
Brown Sugar vs. White Sugar for BBQ Rubs: Pros, Cons, and Perfect Applications Read More »
Mastering Bacon: Why Curing Salts are Essential for Perfect Pork Belly In This Article Add a header to begin generating the table of contents Scroll to Top Crispy, salty, and oh-so-satisfying: bacon, the undisputed king of breakfast (and, let’s be honest, any meal that needs rescuing). But here’s the thing—those floppy, flavourless supermarket slices? Not
Mastering Bacon: Why Curing Salts are Essential for Perfect Pork Belly Read More »
