Words and Images: Kerren ” Kezza” Packer When it comes to barbecue the Thor’s Hammer (beef shank), is undoubtably one
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Words and Images: Kerren ” Kezza” Packer When it comes to barbecue the Thor’s Hammer (beef shank), is undoubtably one
Continue readingIn this article I am going to pass on some “game changers” that will save precious time and essentially accelerate
Continue readingWords & Images: Kerren “Kezza” Packer Barbecue is a deep rabbit hole (read: abyss), so in this series of articles,
Continue readingAccessible around much of New Zealand’s coastline and affordable from most local supermarkets, green lipped mussels or kutai are a
Continue readingOver the past 20-or-so years I would hate to think how many kilos of salmon I have smoked! It is
Continue readingMy partner, Jeannie & I recently competed in a barbecue cooking television show, similar to the Masterchef franchise, called Cooks
Continue readingWhen choosing cuts of meat for low ‘n’ slow barbecue marbling or intramuscular (striation) fats are key to achieving a
Continue readingSmash burgers (smashies) are simply put, 100% ground beef mince (This mix is important – 80% lean, 20% fat) smashed
Continue readingOne of my cherished memories growing up was time spent with my nana (R.I.P.) and the yummy food that she
Continue readingTips to get your barbecue on track. The journey in to solid-fuel (charcoal, coal briquettes and wood) barbecue can be
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