Q 'n Up BBQ

15/01/2023

🔥🔥 Recipe Alert 🔥🔥

Jerk Chicken with Garlic Roasted Potato, Mango Salsa and Pineapple

Definitely a summer dish! Fire up that grill, get the tunes going and throw down those beers like it's 2022.

JERK CHICKEN

Ingredients:

- 1x brown onion, chopped
- ½ bunch of shallots, chopped
- 2x scotch bonnet chillies, deseeded & chopped (see notes below)
- 4 garlic cloves
- 1 TBS allspice Powder
- 1 TBS five spice Powder
- 1 tsp thyme, dried
- 1 tsp nutmeg Powder
- ½ cup soy sauce
- 1 TBS vegetable oil
- 1 TBS salt
- 1 TBS pepper
- 4x chicken marylands (I used 12 chicken legs this time)

DAY BEFORE:

Combine all of the ingredients above (except the chicken, that'd be weird) into a food processor and blitz until well combined.

Pour marinade into a bowl with the chicken, massaging into all the cracks. Try not to be sexual. Or do, your choice. Who's watching?

Cover and refrigerate overnight.

DAY OF COOKING

Fire up your smoker for indirect, around 300°F.

Place your chicken on the grill and baste with any remaining marinade. Smoke for around 30 minutes (for marylands).

While the chicken cooks, prepare the sides.

GARLIC ROASTED POTATO

Ingredients:

- 8 white skinned potatoes, washed and chopped into quarters
- 1/4 cup butter spread
- 2 tsb extra virgin olive oil
- 1 tsp minced garlic
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp salt

Set oven temperature to 300°C. Combine all of the ingredients into a small bowl (except the potato), mix to combine into a paste. Set aside.

Put your chopped potatoes into a glass bowl, cover with boiling water and microwave on high for 7 minutes to partially cook. Drain and return to warm bowl.

Mix a tablespoon or two of the butter paste and let it melt over the potatoes while the bowl is still warm. Place potatoes on a tray and cook in the oven for 20 minutes or until browned and crispy.

MANGO SALSA

Ingredients:

- 2 ripe mangoes, seed and skin removed and chopped
- 1 ripe avocado, seed and skin removed and chopped
- 1/2 Spanish onion, chopped finely
- 1/2 bunch of fresh coriander, chopped finely
- juice of one lime

Combine all of the ingredients and mix well, leaving the lime juice until you're ready to serve.

GRILLED PINEAPPLE

I really don't need to list our the ingredients. A pineapple... just a pineapple (skin and core removed, sliced into 10mm pieces).

Over a hot grill (direct) grill the pineapple on both sides flipping every 20 seconds. The natural sugars will make them stick to the grill pretty bad so just keep an eye on it. Otherwise, buy two pineapples for this part.

Serves four, generally!

NOTES:
- you may not find scotch bonnet chillies, so substitute for something like habanero. It's up to you if you want to keep the seeds - the more seeds, the hotter it'll be.

Also ignore that gorgeous banana and pecan cake in the background 😁

Enjoy and happy new year, albeit delayed!

06/11/2022

Hi guys, while I'm no longer in the food truck game, I'm excited to be assisting my new neighbours & good friends across the road who have started an awesome new business, Jjindakk Korean Fried Chicken.

The food is legit unreal!

Please give them a like, share or follow on Facebook or Instagram. If you're ever in the Hunter/Newcastle region, look them up to give them a try.

🛎Announcement 📣🎉
Jjindakk Korean fried chicken officially got a mobile food vendor approval from the local council!! And the trailer is also fully wrapped for you guys to spot us 🤩 Can’t wait for the grand opening!
Please stay tuned guys😎

18/10/2022

🔥🔥 Recipe Alert 🔥🔥

Flank Steak Tacos

Well finally the weekend offered some beautiful sunshine, so it was time to bust out the Weber GA and cook some Jacks Creek flank steak for tacos!

Marinade Ingredients:
- 1kg flank steak (or steak of your choice)
- 1x bunch fresh coriander, chopped finely
- 4x garlic cloves, minced
- 1 TBS cumin
- 1/2 cup extra virgin olive oil
- 2 TBS brown sugar
- Juice and zest from 1x lime
- Salt & pepper, to season

Taco Ingredients:
- 1x pack of 10x street tortillas
- 2x tomatoes, diced
- 3x jalapeno, reseeded and chopped finely
- 1x bunch coriander, chopped finely
- 1x Spanish onion, diced
- 1 TBS red wine vinegar
- 1/2 TBS olive oil
- 1/4 red cabbage, shredded
- 2x avocados
- 2x garlic cloves, minced
- Juice from 1x lime
- Dash of To***co or preferred hot suace

Method:

FOUR HOURS BEFORE!

Trim any fat and silver skin from the flank steak and shape as desired.

In a large bowl, combine the marinade ingredients and submerge the flank steak until covered all over. Wrap with cling film and refrigerate for 4 hours, or up to 8 hours.

Get your charcoal BBQ of choice fired up under direct heat. Temperature isn't too important, just get it cranking.

While your BBQ is heating up, make the pico de gallo. Combine the tomato, coriander, jalapeno, onion, cabbage, oil and vinegar in a bowl. Toss to combine and season.

Make the guacamole. Remove the flesh from the avocado into another bowl and smash using the back of a fork. Mix in the garlic, lime juice hot sauce and season.

Time to cook!

Remove the flank from the marinade and grill over your BBQ for 2 minutes, then turn 90° and grill for another 3 minutes. Repeat for the other side, until internal temperature is around 125°F or until how you like it. Feel free to baste the steak with the marinade while it's cooking.

Remove the steak to a plate and rest for 5 minutes before slicing into thin strips on the diagonal.

Assemble your taco: beef strips, pico, guac.

Eat!

_________

You could omit the cabbage if it's not for you, but I like the crunchy texture. Adding a soft, crumbly cheese like goats cheese also gives a great flavour. Enjoy!

09/10/2022

🔥🔥 Recipe Alert 🔥🔥

Chicken & Vegetable Pastries

While it's not particularly 'BBQ' nor a very appealing image, this is still a banging recipe worth noting!

Ingredients:
- olive oil or you're preferred cooking oil
- 2x brown onions, finely chopped
- 4x garlic cloves, finely chopped
- 3x carrots, peeled and diced
- 3x zucchini, diced
- 100g butter, cubed
- 600g chicken thigh, skin off, diced
- 1 cup dry white wine
- 300ml thickened cream
- 2 TBS Dijon mustard, or your preferred mustard
- salt and pepper, to season
- 6 sheets of ready made puff pastry
- 1 egg

Method:

DAY BEFORE!

Place a high sided pan over medium-high heat, add some olive oil and sweat the onion. Add the garlic and continue to cook, stirring, until fragrant.

Add the carrot and zucchini and continue to cook, stirring, for 5 minutes. Add the butter and melt through.

Remove the vegetable mixture and return pan to heat, adding in diced chicken. Season with salt and pepper all over.

Cook chicken until lightly browned all over, then add the vegetable mixture back to the pan, mixing thoroughly.

Deglaze the pan by adding the white wine, allow to come to a simmer and continue to cook, stirring until starting to reduce. Add the cream and allow to simmer.

Stir in the mustard and cook for a further few minutes, or until vegetables are soft and sauce is thickened quite a bit.

Remove to a bowl, cover and chill overnight.

DAY OF STUFFING YOUR FACE

Preheat your oven to 200° and remove your pastry sheets from the freezer. Seperate on your bench to allow to thaw slightly.

In a small bowl, whisk your egg.

Remove your chicken mixture from the fridge and divide equally across 6 sheets of pastry.

Fold over the pastry to cover your mixture, folding all ends over the top. Flip over so seam is facing down, brush surface with egg mixture and place on a tray lined with baking paper.

Repeat across all pastry sheets and place trays in oven.

Cook pastries for 30 minutes or until golden.

Eat!

_________

Now you could also have this mixture served over mash potato, or even change up the vegetables (they'll soak up the wine and cream flavour) which is a great option for kids too.

02/09/2022

Just over 3 years ago, I took the plunge into the catering industry & purchased a food van with the intention of slinging great quality BBQ wherever & to whoever would rock up! Since this time, I’ve collaborated with some awesome microbreweries & wineries, catered for weddings, birthdays, business functions & Christmas parties.

I’ve gone from 45 minute brisket trims to 5 minutes, from 16 hour smoking sessions through the night, to 5 hour cooks. Perfected the rubs, perfected the sauces. Tried some new dishes… some successes, followed by some huge failures!
But, when the passion, dedication & motivation dwindle away, it’s time to move on.

It’s been a crazy eye-opening experience, of which I am very proud to have always served up quality food & honored to have met so many great people along the way.

Like anything in life, take what you’ve learnt or experienced without regret & pass that along.
I’d like to thank everyone for their support over this time, whether it be following us from place to place like a bad smell, or for hiring us for your event, or for getting your BBQ fix from our front lawn during the lockdowns.

Moving forward, the plan is to provide more recipes & video content on this page, with the possibility of launching our own rubs & sauces range – so keep an eye out there!

Again, thank you for the support. Kieran.

10/06/2022

What a beautiful day down here at Sussex Inlet for the Viking Festival.

We'll be serving up smoked brisket, pork and jalapeno/cheese links from 11am today, hope to see you there!

03/06/2022

Decided to pick up a pork Boston butt from the legends at Shipley Meats in Rutherford today.

Pork isn't really my go-to protein to cook for home, but I really love using fresh ingredients for a marinade, thanks to the team at Rarity Wholesale I'm always guaranteed quality produce at a good price.

So with a starter dough fermenting in the fridge (to make Cuban bread) and the mojo pork marinating, Sunday will see some epic Cuban sandwiches happening for the week and I can't wait.

Feels good to cook for fun again!

14/05/2022

I've obviously been a bit quiet on here for a few months now since operating The Smokehouse bistro up here at the Abermain Hotel, however our time is coming to an end after tomorrow and it's time to kick things back into gear with the food truck.

We've got a couple of great events and pop ups lined up already and the fire in the belly is definitely roaring with excitement (some old haunts are even back in question)!

We're looking forward to slinging some great Q once again from our little smokin' wagon and can't wait to engage with you once again ✌️

So, keep an eye out on our events page, flick us a message or comment where you'd like to see us and we'll do our best to make it happen.

Until then, here's a brisket!

16/02/2022

31/12/2021

From my family to yours, I wish you all a Happy New Year and a safe start to 2022.

This year has been yet another struggle for many and thankfully we're still here, a new start for us begins next week with operating a bistro, equally excited and quietly pooping pants over it all.

Again, a big thank you to everyone who has supported us over the last year, hell, since we started. It's definitely been a wild ride, but we keep pumping out the Q anyway!

As always, stay safe, be respectful and let's bitch slap 2021 like it's a well marbled, juicy brisket!

Ok. Don't EVER slap a brisket!

20/12/2021

It's official!

As of January 2022, Q 'n Up BBQ will be operating the bistro at the Abermain Hotel!

The Smokehouse BBQ & Bistro will be operational as of January 6th running all of your smoked essentials, additional burger options, bistro classics, plus a chargrilled steak menu.

We're still available for any mobile private functions and events; or better yet, book through the hotel for accommodation, drinks and food packages.

Head over to the page, give us a like or a share and we hope to see you there soon!

20/12/2021

What a great weekend and so incredibly humbled to be a part of Sophie & Jake's wedding at The Ridge Estate!

Congratulations guys and we wish you the very best in your new lives together. Thank you so much for having us be part of such a beautiful day!

07/11/2021

🔥 WARNING - APPRECIATION POST 🔥

Although there's a video attached here, I've never been too good at public speaking, especially holding it together while being a little bit emotional.

As some may now know, we're off to the Hunter Valley before the end of the year, so we are finished up with our pop ups in Sydney for the time being.

I'd like to thank a few people and businesses: firstly the team at BBQ Spit Rotisseries who started my BBQ journey and passion way back in 2015 with their classes, eventually inviting me into the Flaming Coals team and assisting with future classes. Not only have they supported me from a business side, but also personally - I'm eternally grateful for this.

Marrickville Freezers Foodservice for always helping me out with sourcing different bits and pieces, always welcoming and supportive. These guys are also open to the public so please check them out.

The lads from in Panania and Eagle Vale for always supplying great quality meat, especially the house made jalapeno cheese snags that are to die for. Nothing is ever too much trouble for these guys and you get genuine advice from genuine dudes that are equally passionate about meat than I am with BBQ!

To the various venues that have had us for pop ups, whether it be one offs or constant visits: Akasha Brewing Company, , , Shark Island Brewing Company, Hairyman Brewery, , The Beer Shed Brewing Co, Gledswood Homestead & Winery

A special mention to Andy and the team at Hairyman Brewery for being the first guys to give us a crack, for the constant assistance with the forklift to get our trailer into position 🤣

Also to Jake, Brad and Mick from who welcomed me the first time we met, who introduced me to a coffee lager and who were the first to put us on a rotating monthly roster.

The biggest shout out has to go to Jai and the team/family from The Beer Shed Brewing Co in Leumeah who also gave us the opportunity for constant pop ups, who often offered large events for us to cater and organised things around when we were set up. Not just that, but for treating us like we're direct family; not just mates. I'm going to miss you guys the most, or maybe just Justin's Spicey Ranga 😅

On a more serious note, when I started this little food business, I obviously had no idea that covid would hit 6 months later, none of us did. Like everyone else, it's been a struggle - but with the ability to do pop ups from our home in Moorebank, I've also got to thank the locals who came by time after time. A special mention to Iain, Sharna, Bradley, Carly, Kym, Bryan who always were there to support us and get us through.

To Steve, Scarlette & Dale, to Kurt & Chelle, to Brandon and JT, Johno & Katrina, the Langridges, Mexican J***y and the whole crew from The Bull Pen, thank you again for always giving us a laugh, or a chat - proving that we're not 'just' a business, but real people.

Although I may be the cook/driver/cleaner/IT manager/social media specialist (ha right), I couldn't have got through so many busy pop ups without my team of casual staff who always kept my vision alive and constant - from chatting with customers, to prepping orders super quick and consistently but above else keeping me calm. It's going to be hard finding guys like you when we move.

So from the bottom of my brisket filled heart, thank you to everyone who have supported our journey through the Sydney food truck scene. I know we've all got our own battles especially now so please, look after yourselves and if you're ever in the Hunter, please look us up as I'd love to see you again.

Until then stay happy, healthy and most of all respect each other ✌️

Kieran.

04/11/2021

Catch us my favourite Sydney brewery The Beer Shed Brewing Co this weekend on Saturday and Sunday!

This will be our LAST pop up in Sydney 🥺 before our relocation to the Hunter Valley.

Saturday: 12pm to 8pm (take away only after 3pm)
Sunday: 12pm to 5pm (take away only all afternoon).

Hope to see you one last time!

31/10/2021

I just wanted to say a huge thank you to Jade & the team from Abermain Hotel for hosting us this past month and allowing us to operate from their kitchen/cafe. Having that much space to work in compared to a food truck allows for a lot less unwarranted rubbing 🤣

On another note, a thank you to those who came to try our food out especially those who made the effort to tell us how much they enjoyed the grub, as well as coming back consecutive weeks!

We're looking forward to coming back!

Until next time ✌

28/10/2021

Jalapeno & Cheese Links

These gorgeous snags are lip smackingly good! Smoked over cherry wood and exploding with moisture and flavour, perfect accompaniment to beef brisket and an unhealthy side of mac and cheese 🤣

Get some for your weekend BBQ from the legends at The Butcher's Pantry in Panania or Eaglevale. So good!

If you're in the Hunter, come and get some from us at Abermain Hotel this Thursday to Friday before we head back.

27/10/2021

Our last weekend at Abermain Hotel this weekend from Thursday to Saturday 5pm to 8pm 🤩

This week we'll have lamb shoulder back on the menu along with beef brisket, pork shoulder, wings and jalapeno cheese sausages!

Order within the hotel and sink a few schooies, or take some Q home with your growler refills.

Hope to see you there.

22/10/2021

Catch us tonight and tomorrow at the Abermain Hotel from 5pm to 8pm.

Wings are fresh out of the smoker as are the briskets! Burger, boxes, nachos plus some starters are up this weekend.

What a gorgeous day out though. How's that beer garden!

20/10/2021

We're back at it again for round 4 this week at the Abermain Hotel.

We've got our usual staple of nachos, brisket and pork (burgers or boxed meals) while also adding chicken maryland as an option.

Feel like a snack at the bar? The Korean BBQ glazed chicken wings are mighty fine!

Hope to see you there!

13/10/2021

Freeeeddoommmmmm!!!

Come grab some low n slow BBQ this weekend from us at Abermain Hotel from Thursday to Saturday, 5pm to 8pm.

Take away welcome, dining in also finally an option!

We've got some 'freedom feast' share boxes available this weekend, filled with all the goodies we have to offer. Perfect for a group of four (2kg+) or six (3kg+), ONLY available for Friday & Saturday.

Hope to see you there ✌

09/10/2021

Getting out to nature gets the inspirational juices flowing, especially for once we all get back to normal.

I've got some ideas, but what do you want to see from us next?

Don't forget, we're here at Abermain Hotel this month - Thursdsy to Saturday, 5pm to 8pm.

06/10/2021

🔥 Hunter Valley - Low 'n Slow BBQ🔥

Week 2 is here, and we're back to firing up the smoker at the Abermain Hotel.

Every week we'll be changing up our menu slightly, aiming to offer our usuals/favourites along with some other options.

Catch us for the month of October from Thursday to Saturday, 5pm to 8pm (take away only).

Simply order online and schedule a time for collection (link in comments).

Hope to see you there!

📍 The Abermain Hotel, 27 Charles St, Abermain
📆 October (Thursday to Saturday)
🕚 5pm to 8pm (or unless sold out)

05/10/2021

I'll tell ya what, I'm looking forward to the flowing beers and people gathering over a feed of brisket; smiling and nappy-less faces embracing the natural sunlight the warmer months ahead have to offer!

How good will that be!?

In the meantime, we'll be slinging low n slow Q over at the Abermain Hotel for the rest of this month, take away only (for the moment).

This week's menu will be dropping tomorrow!

Hope to see you all again ✌

30/09/2021

We've been smoking up all night and day, with heaps of brisket, pork and lamb to go around. Got your orders in? See our menu for this weekend!

29/09/2021

Just a bit of meat getting a good rub!

These 8kg Rangers Valley Black Onyx Beef briskets are getting seasoned with our in house Texan inspired rub.

A combination of salt, black pepper, cumin, garlic and paprika - these are gonna be good.

Pre-orders preferred for tomorrow night, Friday night and Saturday night 5pm to 8pm at Abermain Hotel!

28/09/2021

Hi all, I'd like to clear the air just in case some of you are concerned with us travelling from Sydney.

We are considered an authorised worker under retail trade (food and drink premises, but only as permitted under clause 24(1)(b) of the Order).

What this means is that we are permitted to travel and trade (registered for authorised work) given the current restrictions, although strictly take away ONLY (refer to clause 24(1)(b) of the Health Order).

Myself and staff are double vaccinated, have registered our travel and will be tested prior to travelling.

Our main priority is to be safe and consciousness of the locals and their community - we absolutely loved being in Abermain the last time; the people, the laughs, the beers - we wouldn't want to put anyone in the community at risk.

With the formalities out of the way...

Double vaxxed,
Smokers maxed,
Ready to cli.......

Ok so we just wanna feed ya!

Hope to see you there!

27/09/2021

🔥 Hunter Valley - Low 'n Slow BBQ🔥

We're excited to be back to the Hunter to sling our Q, thanks to our mates at the Abermain Hotel 🍻

Catch us for the month of October from Thursday to Saturday, 5pm to 8pm (take away only).

Simply order online and schedule a time for collection (link in comments).

Hope to see you there!

📍 The Abermain Hotel, 27 Charles St, Abermain
📆 October (Thursday to Saturday)
🕚 5pm to 8pm (or unless sold out)

25/09/2021

We are on again tonight from 5pm to 7pm.

Unfortunately our brisket burnt ends AND Bailey's tiramisu are sold out already (those who have pre ordered are all good), however we still have brisket/pork/lamb burgers/plates/boxes available, albeit limited!

Hope to see you one last time!

24/09/2021

T minus 5 hours!

Our menu for this weekend. It's a cracker of a day for good Q, so make sure you get your orders in!

This will be our last Moorebank popup as restrictions ease, we will be heading back to our usual and pre-booked events.

Hope to see you!

22/09/2021

A reminder for this Friday & Saturday night only, we'll be flogging our Q in Georges Fair, Moorebank.

📍 17 Speare St, Moorebank
📆 September 24th & 25th
🕔 Dinner 5pm-7pm
.. unless sold out.

We've got LAMB and BEEF BRISKET BURNT ENDS back on the menu, not to mention the Bailey's Tiramisu!

Pre-order and book in your meal in advance using our online store and schedule a pick up time after clicking on checkout.

www.qnupbbq.com.au