Ollies Q

24/07/2025

Been hanging out to try this new rub from McAdventures called The Adventurer. It’s an all-purpose blend with no pepper, so it’s spot on for family cooks (kids loved it too).

Took a pork chop from the rack Otway Pork sent me recently, cooked it on the Weber GA over Heat Beads BBQ mini lump, and served it up with some crunchy slaw.

The rub took over a week to arrive… reckon AusPost decided to send it on its own adventure. But, it was worth the wait. Backyard BBQ doesn’t need to be fancy to be bloody brilliant.

20/07/2025

Chicken Parmas... Done on the Weber.
Fried the schnitzels in the Crumble cast iron skillet over Heat Beads BBQ coconut briquettes.
Topped with ham, tomato paste and cheese, then back in to melt.
Served with chips and salad. Pub feed at home.
Even the kids smashed it.

19/07/2025

Very happy with the set of knives I’ve built over the years from Facas Medeiros / AUS… so very proud to be announced as part of their ambassador team.

🔥🔪MEET OUR AMBASSADORS:

is a Melbourne-based BBQ and fire cooking account run by Ollie, a passionate content creator known for his honest, approachable take on outdoor cooking.

With a focus on smoky flavour, proper technique, and showcasing great gear, Ollie shares recipes, tips, and inspiration for everyday backyard cooks who want to level up their grill game.

As a proud brand ambassador for Medeiros Australia, he features their handcrafted Brazilian knives in action across his content, highlighting their performance and their craftsmanship.

Whether it’s low & slow brisket or open flame steaks, Ollie brings fire, flavour, and the right tools to the table.

Here’s a cheers to Ollie 🍻🥩

17/07/2025

Lamb loin chops, hit with Spring Creek BBQ’s “Baa’barian” rub. Straight on the Weber over Heat Beads BBQ coconut briquettes.⁠
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Charred cos Caesar on the side. Crunchy, smoky, salty… just how it should be.⁠
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Simple cook. Big flavour. That’s the game.⁠
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You into lamb chops or nah?

15/07/2025

Smoked Beef Massaman Curry... Doesn't get much better than that. I love a good curry. Especially the kind that simmers away low and slow until it’s rich, creamy, and borderline criminal. But this one? This one’s different. We’re taking beef short ribs, giving them the BBQ treatment with a hit of cherry smoke, then dropping them into a Massaman curry so flavour-packed it might just make your mother-in-law cry....

Smoked Beef Massaman Curry… Doesn’t get much better than that. I love a good curry. Especially the kind that simmers away low and slow until it’s rich, creamy, and borderline criminal. …

12/07/2025

Pizza Night

Fired up the old tin can with Heat Beads BBQ Aussie Hardwood Pellets.
While that was heating up, stretched out some picassokitchen dough balls.

Topped with tomato sauce, cheese, red onion, capsicum, olives and pulled pork.

09/07/2025

Game night, done right.

State of Origin, game 3.
You already know where I stand… go Queensland! 🏉🍻

Fired up the Kamado for a proper game-night feed:
Chicken thighs from Dc meats, marinated overnight in olive oil and Grill Society BBQ’s “The Greek Blend” 💥
Spun to perfection over Heat Beads BBQ lump charcoal on the rotisserie 🔥

Then wrapped in a warm pita with hot chips, cheese and garlic sauce.
Messy. Delicious. No notes.

Who you backing tonight? 👇

06/07/2025

It’s been a while since I threw some comp-style diamonds on a steak….

Felt good to dust off the GrillGrate...⁠
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Thick scotch fillet, seasoned with Smokey Joe's Rubs Espresso rub. Ran it indirect on the kettle with Heat Beads BBQ coconut briquettes ‘til it hit 115°F. Rested it, then seared hot and fast… 1.5 mins a side, turned after 45seconds for those diamond grill marks.⁠

Sliced with my new Facas Medeiros / AUS blade on my The Australian Brisket Board Steak Board. ⁠
Served with charred corn, roast spuds, and a hit of Smokey Joe’s Chimmi over the top.⁠
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Simple, solid feed. Nothing fancy. Just done right.⁠
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You still a fan of the comp-style grill marks, or reckon we’ve moved past ‘em?

26/06/2025

Ever had wild boar?
I hadn’t either, until today. Thornwood Pork Wild Boar cutlets from Australian Meats, and I’ve gotta say… I’m a fan.

It’s like pork with a bit more attitude. Richer, a little gamey, but still tender as. I hit them with Coast n Smoke’s Bahia Barrels rub and cooked them hot and fast over Heat Beads BBQ coconut briquettes in the kettle.

Served it all up on the bbq board from The Australian Brisket Board. No fuss, heaps of flavour, and no leftovers.

If you’ve never had wild boar, definitely worth tracking down.