BBQ Recipes

Smoked Texas Pulled Pork Shoulder

Smoker 110–120°C · 93–98°C

Wrap in butcher paper around 70–75°C; long rest 45–90 min in a warm box.

Carolina Vinegar Pulled Pork

Smoker or oven 110–150°C · 93–96°C

Serve with thin vinegar sauce and slaw; focus on bark + tang rather than sweetness.

Cuban Mojo Pork Shoulder

Oven or smoker 150°C after overnight citrus-garlic marinade · 90–95°C for shreddable, 82–85°C for sliceable

Reserve marinade for basting; crisp shredded meat under grill/broiler.

Oven-Roasted Pork Shoulder "Fake BBQ"

Oven covered 150°C then uncovered finish · 93–96°C

Add a little stock/apple juice in the pan; finish with sauce under grill to mimic bark.

Slow Cooker Pulled Pork Shoulder

Slow cooker, LOW 8–10 h or HIGH 4–6 h · 93–98°C (or probe-tender)

Finish under grill/oven with sauce to get some caramelisation.

Baby Back Ribs – 3-2-1 Style

Smoker 110–120°C · 90–96°C (tender, almost fall-off-bone)

Great for beginners; very forgiving and crowd-pleasing.

Memphis Dry Rub Ribs

Smoker 110–120°C · 88–93°C, bend test for doneness

Serve with extra dry rub and vinegar sauce on the side.

Crispy Pork Belly Burnt Ends

Smoker 110–120°C then higher-heat finish · 88–95°C (soft and jiggly)

Smoke cubes on racks, then pan with butter/sugar/sauce and return to smoker to caramelise.

Crispy Roast Pork Belly (Oven)

Oven: low 150°C render then 220–240°C blast for crackling · 75–85°C

Dry skin overnight, score or pinprick, baking soda or vinegar tricks optional for extra blistering.

Smoked Pulled Pork Leg

Smoker or oven 110–150°C · 90–95°C for shreddable

Leaner than shoulder; brining or injecting helps keep it juicy.

Texas Smoked Brisket (Packer)

Smoker 105–120°C · 93–98°C (probe tender)

Wrap in butcher paper around 70–75°C; rest 1–2 h in warm box or esky.

Coffee–Ancho Rubbed Brisket

Smoker 110–120°C · 93–96°C

Slightly sweeter, deeper bark; excellent for slicing.

Oven Braised "Pot-Roast" Brisket

Oven 150°C, covered with liquid · 93°C (fork-tender)

Great option when you can't smoke; fantastic for sauce and sandwiches.

Smoked Beef Short Ribs ("Dino Ribs")

Smoker 110–120°C · 93–98°C (jiggly, bone pulling back)

Very forgiving; treat like mini brisket on a bone.

Korean Galbi Short Ribs

Grill/hot smoker 175–200°C · Cook to tender/chewy (not temp critical)

High heat, quick cook; great as a "BBQ side" meat.

Smoked Chuck Roast "Poor Man's Brisket"

Smoker 110–120°C · 93–98°C for pulling, 88–92°C for slicing

Good when you want brisket vibes on a smaller budget/cut.

Smoked & Braised Chuck for Barbacoa

Smoke to colour then braise covered at 150°C · 95–98°C (shreddable)

Perfect for tacos/quesabirria.

Traditional Rump Roast (Roast Beef)

Oven or smoker 150–180°C · 54–60°C (medium-rare to medium)

Rest at least 20 min and slice thin against the grain.

Reverse-Seared Smoked Rump Roast

Smoker 110°C then sear at 230–260°C · 50–55°C before sear, pull at 54–58°C

Great "steak-like" roast with smoke ring.

Beef Jerky (Topside/Silverside)

Dehydrator/smoker 55–65°C after 71°C pre-heat · Dry, leathery, bends and cracks but doesn't snap

For safety, pre-heat strips to 71°C once before or early in drying.

Classic Smoked BBQ Whole Chicken

Smoker 110–120°C · 74–78°C breast, 80–85°C thigh

Spatchcock for more even cook and crispier skin; optionally finish at higher heat.

Beer-Can Chicken

Kettle grill/smoker 160–180°C · 74–78°C breast

The can mainly helps stand the bird up; focus on even heat and crisp skin.

Garlic-Herb Spatchcock Chicken

Oven or smoker 150–180°C · 74–78°C

Great weeknight whole bird with or without smoke.

Competition-Style Chicken Thighs

Smoker 135–150°C · 80–85°C

Trim for uniformity; aim for bite-through skin.

Peri-Peri Chicken Thighs

Grill/smoker 175–200°C · 80–85°C

Fantastic grilled over direct heat with some char.

Buffalo Smoked Wings

Smoker 110–130°C then high-heat finish · 85–90°C

Finish over hot grill or under broiler for crispy skin.

Lemon-Pepper Wings

Oven or smoker 150–200°C · 85–90°C

Toss with extra lemon pepper after cooking.

Smoked Chicken Drumsticks (Meal Prep)

Smoker 120–135°C · 80–85°C

Great for batch cooking; reheat well throughout the week.

Pressure Cooker Shredded Chicken

Pressure cooker, High · 75°C+ (practically exceeded in pressure cooker)

Shred and finish under grill with sauce if you want crispy bits.

Smoked Chicken Jerky

Dehydrator/smoker 55–65°C after pre-heat · Very dry, leathery, still slightly flexible

For safety, bring meat to 74–75°C once before drying. Store chilled.

Low & Slow Pulled Lamb Shoulder

Smoker 110–120°C · 90–96°C

Treat like pork shoulder; rest 45–60 min then pull.

12-Hour Greek Lamb Shoulder (Oven)

Covered oven at 130–150°C · 90–96°C (fall-apart)

Serve with potatoes cooked in the same pan.

Reverse-Seared Leg of Lamb (Pink)

Smoker/oven 110–130°C then hot sear · 54–60°C (medium-rare/medium)

Rest 20–30 min; great for slicing.

Moroccan Spiced Lamb Shoulder

Smoke then covered braise at 150°C · 93°C+

Pull and serve with couscous.

Smoked Lamb Ribs

Smoker 110–120°C · 88–95°C

Smaller than pork ribs; watch so they don't dry out.

Harissa Lamb Ribs (Oven or Smoker)

Oven or smoker 150–180°C · 88–95°C

Glaze with extra harissa and honey near the end.

Pulled Lamb Leg (Gyros Style)

Smoker or oven 110–150°C, covered once coloured · 90–95°C for shreddable

Great for pitas with tzatziki.

Lamb Shoulder for Curry (Smoke then Braise)

Quick smoke then pot braise on stove/oven · 93°C+ (very tender)

Adds a subtle BBQ note to classic curry.

Herb-Crusted Lamb Rack

Oven or grill 180–220°C · 52–57°C (medium-rare)

High-end presentation cut; rest briefly before slicing between bones.

Lamb Jerky (Game-Style)

Dehydrator/smoker 55–65°C after 71°C pre-heat · Leathery, low moisture

Pre-heat to 71°C once for safety; keep fat trimmed to avoid rancidity.

Hot-Smoked Salmon Fillet

Smoker 65–80°C · 60–63°C

Brine/dry-brine before smoking for better texture.

Maple-Mustard Salmon

Oven or smoker 150–180°C · 50–57°C (chef-style) or 63°C (guideline safe)

Great "BBQ-ish" weeknight salmon.

Cedar-Plank Lemon Herb Salmon

Grill 180–200°C · 50–57°C

Plank protects from direct heat and adds flavour.

Whole Smoked Trout

Smoker 70–80°C · 63–65°C

Flesh should flake easily off the bone.

Asian Soy-Ginger Trout

Oven or smoker 150°C · ~63°C

Spoon sauce over when serving.

Smoked Mackerel Fillets

Smoker 70–80°C · 63–68°C

Oily fish that loves smoke; great for pâté.

Swordfish Steaks with Lemon-Caper Butter

Grill/smoker 175–200°C · 63°C (or slightly under)

Don't overcook or it gets dry and chalky.

Tuna Steaks, Pepper-Crusted

Very hot grill/smoker sear · 40–50°C (rare/med-rare) or 63°C guideline

Ideal as a quick "surf" option beside low-and-slow meats.

Whole Smoked Snapper (Herb-Lemon)

Smoker 70–80°C · 63–65°C

Slash thickest parts to help even cooking.

Salmon Jerky

Dehydrator/smoker 55–65°C after ≥63°C pre-heat · Firm, quite dry, slight flex

Higher fat means shorter shelf life; refrigerate or freeze.

Classic Beef Jerky (Black Pepper)

Dehydrator/smoker 55–65°C after 71°C pre-heat · Leathery bend with slight crack

Aim for leathery bend with slight crack; not snapping dry.

Sweet Teriyaki Beef Jerky

Dehydrator/smoker 55–65°C after 71°C pre-heat · Leathery, pliable

More sugar = faster browning; watch for sticking to trays.

Chilli-Lime Beef Jerky

Dehydrator/smoker 55–65°C after 71°C pre-heat · Leathery, pliable

Great as a brighter, tangy jerky option.

Venison Jerky (Pepper & Juniper)

71°C pre-heat, then 55–60°C dry · Leathery, not snapping dry

Extra lean; don't over-dry to the point of snapping.

Spicy Venison Jerky (Chipotle)

71°C pre-heat, then 55–60°C dry · Leathery, pliable

Slight sweetness helps balance game notes.

Chicken Breast Jerky (Savory)

Pre-heat to 74–75°C, then dry at 55–60°C · Very dry, leathery

Keep strips thin and uniform; store chilled.

Buffalo-Style Chicken Jerky

Pre-heat to 74–75°C, then dry at 55–60°C · Very dry, leathery

Gives a jerky version of Buffalo wings.

Sweet & Smoky Salmon Jerky

Bring to ≥63°C then dry at 55–60°C · Firm, quite dry, slight flex

Higher fat means shorter shelf life; refrigerate or freeze.

Maple Pepper Salmon Jerky

Bring to ≥63°C then dry at 55–60°C · Firm, quite dry, slight flex

Amazing snack but keep cold for storage.

Smoky Pork Jerky

Pre-heat to 71°C, then dehydrate 55–60°C · Leathery, pliable

Trim all visible fat; pork fat rancidifies quickly.