Ollies Q

11/09/2026

Burger night. 🍔🔥
Cooked on the Weber Kettle with the CLD Fabrication Smash Plate over Heat Beads® Original Briquettes, then smashed with my CLD Fabrication Burger Smasher.
Patty, melted burger cheese, ketchup, mustard, pickles and caramelised onions, all on a toasted potato bun.
Served on my BBQ Board with thick cut chips.
Simple. Bloody good.
———
🥩 Meat: Beef Patty
🧀 Cheese: Burger Cheese
🍔 Toppings: Ketchup, Mustard, Pickles & Caramelised Onion
♨️ BBQ: Weber Australia & New Zealand Kettle
🔥 Fuel: Heat Beads® Original Briquettes
🍳 Plate: CLD Fabrication Smash Plate
💥 Smasher: CLD Fabrication Burger Smasher
🪵 Board: The Australian Brisket Board™️ BBQ Board
🍟 Side: Thick Cut Chips
———

08/09/2026

Aldi had a Philly cheesesteak kit… so I gave it a crack.

Marinated beef, BBQ sauce and cheese, cooked up on the CLD Fabrication Smash Plate over Heat Beads® Original Briquettes in the Weber Kettle.

Served up with chips and aioli.

The cheesesteak was… alright.

The fries were pretty good though. 😂

———
🥩 Meat: Aldi Philly Cheesesteak Kit
♨️ BBQ: Weber Australia & New Zealand Kettle
🔥 Fuel: Heat Beads® Original Briquettes
🍳 Plate: CLD Fabrication Smash Plate
🍟 Side: Chips & Aioli

———

06/09/2026

Lamb rack on the Kamado. 🔥

OUR COW lamb rack coated with Atomic Chicken Jamaican Jerk Rub, then reverse seared over Heat Beads® lump charcoal.

Rested in the Tucka Tribe • Epic eats, anywhere box before giving it a hard sear to finish.

Sliced with my Facas Medeiros / AUS Artisan BBQ Knife on my The Australian Brisket Board™️ BBQ Board.

Served on a bed of mashed potatoes and topped with 👵🏼 Gluten-Free Gravies & Sauces Red W**e & Garlic Jus.

That jus though… 👌

———
🥩 Meat: OUR COW Lamb Rack
🧂 Rub: Jamaican Jerk Rub
♨️ BBQ: Kamado
🔥 Fuel: Heat Beads® Lump Charcoal
📦 Rest: Tucka Tribe • Epic eats, anywhere Box
🔪 Knife: Facas Medeiros / AUS Artisan BBQ Knife
🪵 Board: The Australian Brisket Board™️ BBQ Board
🥔 Side: Mashed Potato
🍷 Jus: 👵🏼 Gluten-Free Gravies & Sauces Red W**e & Garlic Jus

———

30/08/2026

Tomahawk steak.

OUR COW tomahawk given a coat of C O A S T N S M O K E Bells Double Shot, then reverse seared on the kettle over Heat Beads® Original Briquettes.

The CLD Fabrication steak weight kept it pressed against the grill during the sear, helping get that crust.

Sliced on my The Australian Brisket Board™️ BBQ Board with my Facas Medeiros / AUS Artisan BBQ Knife, then finished with a drizzle of RUB IT . GRIND IT . GET SAUCY chimichurri.

That’s a bloody good steak.

———
🥩 Meat: OUR COW Tomahawk
🧂 Rub: C O A S T N S M O K E Bells Double Shot
♨️ BBQ: Weber Australia & New Zealand Kettle
🔥 Fuel: Heat Beads® Original Briquettes
🛠️ Tool: CLD Fabrication Steak Weight
🔪 Knife: Facas Medeiros / AUS Artisan BBQ Knife
🪵 Board: The Australian Brisket Board™️ BBQ Board
🌿 Sauce: RUB IT . GRIND IT . GET SAUCY Chimichurri

28/08/2026

Crispy skin salmon.

Skin-on salmon fillets seasoned with Misty Gully (Smoked & Cured) Salmon Seasoning, then cooked in the Weber Kettle over Heat Beads® coconut briquettes using the CLD Fabrication sear plate.

Crispy skin, moist flesh, and a crispy Asian slaw on the side.

Pretty bloody good.

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🐟 Meat: Skin-On Salmon Fillets
🧂 Seasoning: Misty Gully (Smoked & Cured) Salmon Seasoning
♨️ BBQ: Weber Australia & New Zealand Kettle
🔥 Fuel: Heat Beads® Coconut Briquettes
🛠️ Tool: CLD Fabrication Sear Plate
🥗 Side: Crispy Asian Slaw

26/08/2026

Love knowing the full process of my Facas Medeiros / AUS knives... no mass produced junk in my knife roll.

From steel selection to final sharpening — learn how a handmade knife is crafted step by step. Discover the process behind every Medeiros blade.

25/08/2026

T-bone. Reverse seared. Finished over fire. 🔥🥩

A cracking T-bone from OUR COW coated in C O A S T N S M O K E WinkiPop and reverse seared on the Weber GA using Heat Beads® coconut briquettes, with the CLD Fabrication offset plate, grill & steak weight.

Sliced with my Facas Medeiros / AUS Artisan BBQ Knife on my BBQ Board from The Australian Brisket Board™️, then finished with a sprinkle of salt.

Simple cook. Big steak. 🤌

🥩 Meat: T-bone
🧂 Rub: C O A S T N S M O K E WinkiPop
🔥 BBQ: Weber Australia & New Zealand GA + CLD Fabrication Offset Plate & Grills and Steak Weight
🔥 Fuel: Heat Beads® Coconut Briquettes & Cherry wood
🔪 Knife: Facas Medeiros / AUS Artisan BBQ Knife
🪵 Board: The Australian Brisket Board™️ BBQ Board
🧂 Finish: Lake Deborah Salt - Your healthier choice

24/08/2026

Got a new camera, so obviously I had to give it a test run. 😂

Took the new DJI Osmo Pocket 4P along to The Bearded Pig for their 3rd birthday and put together a little video from the day.

Smash burgers - Leon’s Smash Burgers , BBQ banh mi - , Mackas Angus short rib and plenty of BBQ.

First crack at shooting and editing some longer-form, landscape content too. Still plenty to learn, but pretty happy with how it came together.

🎥🔥

Check it out below.

I headed down to The Bearded Pig to celebrate their 3rd birthday, c...

22/08/2026

Pork belly strips.

Otway Pork belly from DC Meats, cut into strips and coated with C O A S T N S M O K E K-Pop Dust.

Grilled direct in the kettle over Heat Beads® coconut briquettes.

Served up on a bed of creamy slaw.

Bloody good combo.

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🥩 Meat: Otway Pork Pork Belly from DC Meats
🧂 Rub: C O A S T N S M O K E K-Pop Dust
♨️ BBQ: Weber Australia & New Zealand Kettle
🔥 Fuel: Heat Beads® Coconut Briquettes
🥗 Side: Creamy Slaw