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Grill Cartel, Gold Coast (2026)

06/03/2026

Home Made Pastrami

Pastrami Made from Silverside,Fat Trimmed and De- Brined in the Fridge For 24hrs Changing Water Twice to Lower the Salt Level.

Coated in American Mustard as a Binder, Then Liberally Coated in "Strami" Pastrami Rub.

Cooked in the Kettle Using My New Stainless Steel Kettle Offset Plate From Until an Internal Temp of 165f ,Then Wrapped until it Probed Like Butter.

Left to Set in Fridge Overnight then Sliced for Sandwiches For The Week.

57 cm Kettle BBQ for Cook

Original Briquettes for Fuel

Stainless Steel Offset Plate from

"Strami" Rub

9" Kiritsuke Knife to Slice

to Prep and
Slice.

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04/03/2026

Massive Shout-Out to the team for Sending Out Some of Their Fantastic Tactical BBQ Gear to Use.

⭐BBQ Gloves, These are so Comfortable to Use and Insulate Against Heat Perfectly.

⭐Wet Gloves, Which are an Awesome Idea for Picking up Large Hot Awkward Meats Etc When Tongs Just Don't do the Job.They are Fully Insulated and Are So Easy to Wash.

⭐ Natural Aussie Firefighters that Actually Work and Get Your Charcoal Going without Using Half the Pack.

⭐Instant Read Digital Thermometer that has an Awesome Backlight for all those Dark Situations and a bottle Opener.

Looking Forward to Utilising This Amazing Gear in Future Cooks.

Check Out all Their Awesome Tactical BBQ Gear

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09/12/2025

Wild Venison Tacos with Mango Salsa

Wild Venison Leg Steaks from Dusted with Home Made Mexican Adobo Rub.

Cooked on the Go Anywhere "Grill Grates" To Get Perfect Char Marks.

And Using the Custom Burger Smasher also from .

Served with Mango Salsa and Home Made Fermented Red Jalapeno Sauce.
And Charred Tortillas.

The Venison Is Such a Lean/Healthy and Delicious Substitute for Beef Tacos.
And Can be Delivered Right to Your Door from

Bbq: Go Anywhere

Grills: GA Grill Grates

Steak Weight: "Custom" Burger Smasher

(Use CARTEL10 for 10% Off )

Fuel: Mix of Lump Charcoal and Original Briquettes

Meat: "Spring Ridge" Venison Leg Steaks.

Board:

Tortillas:

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06/12/2025

Smoked Beef Cheek Chilli and 3 Beans

Grassfed Beef Cheeks Dusted with Both 'Poco Loco' and 'Firecracker' Rubs.

Smoked on the Weber Kettle with Pecan Wood Chunks.

Placed in a Tray with Tinned Tomatoes, Chilli in Adobo, Fresh Cherry Tomatoes,Extra Ripe Red Jalapenos from the Garden,Fire Roasted Capsicums,And a Dash of Agave Syrup for a Hint of Sweetness.

Covered in the Tray Until the Beef Cheeks Probe Like Butter then Black Beans,Pinto and Red Kidney Beans are Added Half an Hour Before Serving.

Served with Sour Cream, Fresh Coriander, Chives, Fresh Jalapeno Slices and Tortilla Chips.

Used Code cartel-bbq15 For 15% Off

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29/11/2025

Garlic Butter and Parmesan Chicken Thighs

Quick Cook Before the Storms Again Here in Qld.

Organic Bone in Chicken Thighs Liberally Dusted with
"Garlic Butter" Rub.

Served with Grated Parmesan Cheese and Fresh Parsley from the Garden.

Cooked on the Weber Kettle Bbq

Apple Wood Chunks for Smoke

Using the "Krispy Kone" For Vortex Effect.

Original Briquettes for Fuel

Dusted with
"Garlic Butter" Rub

Served on the 'Medium" Brisket Board.

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25/11/2025

"Smoky Chilli and Sirracha Wings"

'Wing Wednesday'

Free Range Chicken Wings Marinated in "Smoky Chilli Paste" For One Hour Then Cooked on the Kettle.

This Paste has an Awesome Flavour and has the Perfect Balance of Heat.

Used the Awesome "Kettle Kone" For the Vortex Effect which Cooks the Wings Perfectly Fast and Evenly Everytime.

Used a Lump of Cherry Wood for a Hint of Smoke.

Once the Wings Were Cooked Drizzled Over Some "Hottest Hot Sauce" Which has a Decent Kick of Chilli But is Not Overpowering.

Cooked on the 57cm Kettle
"Krispy Kone"
Original Briquettes for Fuel
Cherry Wood Chunk for Smoke
to Serve
"Smoky Chilli Paste and "Hottest Hot Sauce" for Flavour.

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08/09/2025

Kangaroo Striploin Sandwich

Using "Paroo" Kangaroo Striploin.Which was Grilled Until an Internal Temp of 130f Was Reached for Medium Rare.

The Striploin was Lean and So Full of Flavour, Easy as a Steak to Cook And Not Gamey at all.
Do Yourself a Favour and Check Out The Fantastic Range of Game Meats They Even Deliver Right to Your Door.

The Kangaroo Striploin was Dusted Generously in "Red Meat "Rub.

The Rub Complimented the Kangaroo Perfectly With Wattleseed, Bush Tomato, Sesame, Mustard and Tasmanian Pepperberry.

The Kangaroo Striploin was Cut and Served on Grilled Ciabatta Bread, Cos Lettuce,Truss Tomato,Melted Havarti Cheese, Ale Braised Red Onions and Freshly Grated Beetroot.

Then Drizzled Liberally in The Native Flavours Tomato and Pepperberry Sauce.

This Sauce Brought all the Flavours Together Perfectly.

Cooked on the Kettle.

Lump Charcoal for Fuel.

"Medium Personalised Brisket Board for Serving and Prepping.

🔥

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04/09/2025

Smokey Siracha and Lemongrass Pork Burger

Free Range Pork Mince Mixed With "Smokey" Chilli Paste, Minced Lemongrass, Fresh Chillies, Onion and Formed into Patties and Chilled in the Fridge for an Hour.

Served on a Toasted Brioche Bun with a Thai Inspired Slaw and a Homemade Siracha Mayo made with Egg Mayonnaise and "Original" Siracha Hot Sauce.

Served with the Pork Patties and Crispy Fried Noodles for Texture.
Then Drizzled with
"Original" Hot Sauce
Which has a Great Flavour and Nice Chilli Kick.

If You Haven't Yet Go Check Out For Some Great Australian Made Hot Sauces.

Cooked on the Awesome Go Anywhere Smash Plate from
Use CARTEL10 For a 10% Discount.

Cooked on the Go Anywhere Grill.

Lump Charcoal For Fuel.

Personalised Medium Brisket Board to Prep and Serve.

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03/09/2025

Mail Call 📬

Massive Shout out to the Awesome Team for
Sending an Amazing Selection of Their Hot Sauces for me to do Some cooks with.

"Original","Truffled","Hottest" Hot Sauces and "Smokey" Chilli Paste.

These Fantastic Sauces are Australian Made and Owned, Lower in Salt and Sugar (Unlike Some Imported Brands).And Most Importantly Taste Delicious.

Looking Forward to Cooking With These Awesome Sauces.

Please Check out Their Fantastic Products

🌶

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13/08/2025

Wild Boar with Horopito Rub

"Thornwood" Wild Boar Backstrap. This is a Premium Cut with Fantastic Flavour (So Much More than Regular Pork).It's Wild Harvested, Ethically Sourced and Is Super Lean and Not at all Gamey in Taste.
And as Easy as a Steak to Cook.

I Wanted to do the Flavour of the Wild Boar Justice, So I Made a Rub Consisting of 'Horopito' (Native New Zealand Pepper Tree,Which is subtle yet has a Complex Spicy and Zesty Flavour).

Cooked on the Kettle.

Using "Thornwood" Wild Board Backstrap.

"Burger Smasher to Enhance Char Marks on the Grill Grates.

Lump Charcoal For Fuel.

"Custom Medium Brisket Board" to Serve and Prep.

"Ranger Series " 7.5 Daozi Chopper to Carve.

🔥

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04/08/2025

Rotisserie Rump Cap

Josdale Grass Fed Black Angus Rump Cap, Cut Pichana Style and Lightly Coated in "Beef Boss" Rub.

Then Once Cooked Liberally Drizzled with the Fantastic .direct "Hot" Chimichurri.

Cooked on the "Go Anywhere " Grill.

Steak Coated in "Beef Boss" Rub.

Using the 200mm "Royale Riser",Long Charcoal Baskets and Espetosul Bracket.

Meat Prepped and Cut with 9" Kiritsuke Knife.

200mm "Royale Riser", Long Charcoal Baskets and Espetosul Bracket.
Espetosul Portable Rotisserie for Spin.

Custom Medium Brisket Board to Prep and Carve.

Lump Charcoal for Fuel.

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26/07/2025

Cherry Smoked Venison Backstrap with Espresso Ancho Rub and Blackberry Bbq Sauce.

During the Week I Was Lucky Enough to get a Delivery Of Fantastic Game Meats from

Including some Backstrap.

So Why Choose
Game Meat?

Most people get Intimidated when it comes to Game!.
It's so easy to cook,and really packed with so Much Flavour. (Better in My Opinion than any Beef Including Eye Fillet). Naturally Lean, High in Protein and Iron,Wild Harvested and Ethically Sourced.

And Best of all it's Conveniently Delivered Right to your Door.

The Venison was Rubbed in a Homemade Espresso Ancho Rub, I used some Agave Syrup as a Binder and Set Aside For 30mins to Infuse and get to Room Temperature.

I Cooked the Venison 5 mins each side over a Grate With Lump Charcoal using my Burger Press to get a Nice Char.

Covered with the lid and hit with a light Cherry Smoke until an Internal Temperature of 130f was reached.
Let Rest for 5 Mins

Made a Bbq and Blackberry Sauce to Compliment the Venison to Serve.

Recipe;
1 Cup Frozen Blackberries
I Cup of Chicken Stock
1/2 Cup of Good Quality Bbq Sauce
1 Tablespoon of Agave Syrup
Squeeze of Lemon Juice
Salt and Pepper to Season
Cook all ingredients till they Break Down.
Let Cool then Blend and Put through a Sieve,Reheat with a Nob of Butter Until Silky Smooth.
Stir in Fresh Blueberries to Serve.

Served with Dutch Carrots,Smoked Potatoes and Bacon Wrapped Asparagus Spears.

Cooked on the
57cm Kettle.

Using My Fantastic Custom Burger Press to get a Nice Char on the Venison.

And the Awesome
For Prep and Serving.

Lump Charcoal For Fuel.

Cherry Wood For Smoke.

If you have never tried Venison I Highly Recommend that you do. It's not gamey at all and so easy to cook and will definitely be a regular favourite on the menu

🔥

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Grill Cartel

06/03/2026

04/03/2026

09/12/2025

06/12/2025

29/11/2025

25/11/2025

08/09/2025

04/09/2025

03/09/2025

13/08/2025

04/08/2025

26/07/2025

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