BBQ & Grill Expert

12/06/2025

White Wine Chilli Mussels 🌶️😎 Summer is officially here in Australia, and if you love chilli mussels, then you need to try this! White wine, garlic, chilli, , butter, and fresh crusty bread come together for the easiest and tastiest mussels you will ever make at home. You need to give this recipe below a try:

**First prep step**
- Soak 1kg Live Pot Ready Mussels for 30 minutes to remove excess dirt and grit.
- Rinse and debeard the mussels, ready for cooking.
Recipe:
- Add quality olive oil to a large, deep pan set over high heat.
- Add 100 g of unsalted butter along with 1 finely sliced shallot, 4 cloves finely diced garlic, and 1-2 finely sliced red chillies.
- Allow to sauté for 2-3 minutes until soft.
- Season generously with Murray River Salt and cracked black pepper.
- Add the cleaned mussels to the pan along with 150ml quality white wine.
- Sprinkle fresh parsley over the top and place the lid on top.
- Allow the mussels to steam with the lid on for roughly 5-7 minutes.
- Once the mussels have opened, mix back through the liquid and place in your serving bowl.
- Turn the heat down to medium and allow the sauce to reduce for a few minutes.
- Spoon the sauce over the bowl of mussels.
- Serve with Italian parsley over the top and fresh crusty bread for dipping.

12/01/2025

Christmas Ham Season is coming! 🍖 Hot hams, smoked and glazed hams, oven roasted, or even simply cold. How do you enjoy your Christmas Ham for the holidays? Stay tuned because we have a new recipe coming your way 😘

11/29/2025

CheatMeats Crisp-mas Porchetta 😍 This is the ONLY Porchetta recipe you need to save for the silly season! We load our roasted Porchetta with plenty of seasoning and for the perfect balance of crispy crackle and flavourful meat inside. Give this one a try:

**This is for 2kg of pork belly**
- Firstly, make sure your pork belly rind has been salted with Murray River Salt, then dried out in the fridge uncovered for 1-2 days.
- Wipe the rind as dry as possible with paper towels, removing any moisture.
- Score the rind as much as possible with a sharp knife, being cautious not to score too deep.
- Flip the pork belly over and season with plenty of Murray River Salt, cracked pepper, fennel seeds, dried oregano, and paprika.
- Add a light sprinkle of ground clove, nutmeg, and cinnamon for an extra Christmas touch.
- Add 4 cloves of minced garlic down the centre along with 4-5 bay leaves.
- Roll the pork belly up nice and tight, then twine tightly to form the Porchetta roast.
- Place it onto a roasting rack and massage olive oil on the rind.
- Add a sprinkle of salt on the rind.
- Place it on the top of a preheated fan-forced oven set to 200C.
- After roughly 1.5 hours, the crackle should be crispy, and the meat should have hit roughly 77C internal temp.
- Remove and allow to rest on the bench uncovered for 20 minutes.
- Slice and serve straight away!

Make sure you save this one for the holidays, and if you have any more questions, ask away ☺️

11/28/2025

11/28/2025

Reverse Seared Rump Cap 🔥🥩 If you’re looking for a cut that’s full of beefy flavour, then you need to try rump cap on the BBQ! The fat cap doesn’t just look good, it protects the meat during the cook, slowly rendering and basting it the whole way through. 🤤 Written recipe below;

- Score the fat cap in a crisscross pattern.
- Apply a light layer of American mustard for the binder, then generously season both sides with salt, pepper, and garlic powder.
- Place on the barbecue set up for indirect cooking, with the gas set to low heat (roughly 120C).
- After roughly an hour, the meat should have an internal temperature of roughly 53C.
- Remove from the heat to rest for 10 minutes and preheat the barbecue to high.
- Place back on the grill and sear the fat cap down first for 2-3 minutes.
- Once the beef has a nice crust and the fat cap has rendered, remove.
- Slice into steaks and finish with the beautiful Chimichurri over the top.

11/26/2025