Category: BBQ

Words & Images: Kerren “Kezza” Packer Barbecue is a deep rabbit hole (read: abyss), so in this series of articles,

Accessible around much of New Zealand’s coastline and affordable from most local supermarkets, green lipped mussels or kutai are a

Over the past 20-or-so years I would hate to think how many kilos of salmon I have smoked! It is

My partner, Jeannie & I recently competed in a barbecue cooking television show, similar to the Masterchef franchise, called Cooks

When choosing cuts of meat for low ‘n’ slow barbecue marbling or intramuscular (striation) fats are key to achieving a

Smash burgers (smashies) are simply put, 100% ground beef mince (This mix is important – 80% lean, 20% fat) smashed

One of my cherished memories growing up was time spent with my nana (R.I.P.) and the yummy food that she

Tips to get your barbecue on track. The journey in to solid-fuel (charcoal, coal briquettes and wood) barbecue can be

Everyone’s Favourite A delicious addition to any meal Smokey barbecue pork ribs are a delicious addition to any meal and

The Pinnacle of Barbecue Kezza Packer – BBQ Writer Low ‘n slow beef brisket is somewhat heralded as the pinnacle