Butchering has been part of our family for over 50 years.
I started when I was 11, some 30-odd years ago. I started washing dishes, then progressed to working in the school holidays and mixing the sausages in the old Berry Senior Mincer.
These days the mincer/mixers do all the work for you, mixing and mincing inside the machine. When I started, it was just a mincer, and you mixed it all by hand…
Hands up if you've always wanted to create restaurant quality sticky barbecued ribs at home? Well now you can.
Our friend Adam Winter from The Four Saucemen, shows you how....
The Four Saucemen Brisket Steps “The Holy grail of BBQ”
How to select, prepare and smoke your brisket, a recipe from the legendary NZ BBQ Team - The Four Saucemen. See our Rubs & Sauces Collection, for a selection of their products.
The Four Saucemen Steak Reverse Sear Method Ingredients – The Four Saucemen The Beef Rub, the best steak you can buy. Flaky sea salt to season. We like to cook Tomahawk Ribeyes. They are great for entertaining as they...
Steak on the BBQ, crisped to black on the exterior, raw in the middle or just plain cremated? If cooking the perfect steak on the barbeque has been an elusive goal and something you've only heard about over the years, we've got something a bit different for you to try. It's called The Reverse Sear.
