The Meatery Barbecue

20/03/2024

Air Fried Pork Belly 🐷
After seeing posts from involving pork belly & the air fryer, I decided to give it a crack!
Punctured with a jaccard, meat side rubbed with SPG, skin covered in salt and then into the trusty .nz air fryer for 30 min - after 30 min, the salt was scraped off, sprayed on and back in for another 30 min
The result? Crunchy, juicy pork belly! Super simple, no fuss, and devoured quick smart 🔥

15/02/2024

Beef Short Ribs 🔥

Rubbed with First Base & Championship Blend, before heading into the with lump charcoal

Smashed out in 4ish hours, these beefy, squishy morsels paired well with an Israeli couscous salad with homegrown veg!

10/02/2024

Last night’s lamb ribs - smashed out on the GA in 45 minutes 🤤

These rubbed flavour bombs paired well with flat breads, tzatziki and a simple salad 🔥

05/07/2023

2.7.23 - our first masterclass!

We partnered with Texanz BBQ and brought a class to Wellington’s Weber store at Wellington BBQs and Fire

A sold out class covering brisket, beef short ribs, pork ribs, tomahawk steaks and chicken wings

Great feedback from everyone, and no food left over! Thanks to Commodities NZ Ltd for providing the fuel we used + a giveaway pack, along with Urban Lumberjack for providing the best cherry wood to use on the day + giveaway, and finally Pickle & Pie / Dough for providing pickles & bread to go with the proteins

Keep an eye out for our next class in late August / Early September

27/06/2023

Hi everyone

One last ticket is available to this weekends masterclass with Texanz BBQ due to a cancellation!

If you missed out or are on the fence, this is your chance - ticket can be purchased here https://texanzbbq.co.nz/products/american-bbq-masterclass-wellington-02-07-23

Let me know if you’ve got any questions!

Cheers
Harry

🔥 MISSED OUT ON A TICKET FOR THIS SOLD OUT MASTERCLASS? 🔥

Due to a cancellation, there’s one spot up for grabs in this American barbecue masterclass!

Award winning pitmaster Josh from Texanz BBQ and Harry from The Meatery Barbecue are hosting this charcoal & pellet fuelled class over 4 hours - grab a ticket, learn about American barbecue, and try some delicious smoked foods!

➡️ LAST TICKET AVAILABLE HERE - https://texanzbbq.co.nz/products/american-bbq-masterclass-wellington-02-07-23

➡️ Sunday 2nd July, 11am - 3pm

➡️ Wellington BBQs & Fire, 12 Te Puni Street, Petone

12/06/2023

20kgs of beef and pork sitting comfortably in the PBX - with room to spare!

Pork collar & beef chuck rubbed with rubs, couple of chunks of oak from with fuel from is a winning combo!

08/06/2023

🚨 Wellington Peeps, this one’s for you! 🚨

Josh from Texanz BBQ and I are running a masterclass at Wellington BBQs and Fire on the first Sunday in July

We’ll cover meat selection, trimming, seasoning and the cooking of Brisket, Short Ribs, Pork Ribs, Tomahawk Steaks & Chicken Wings in this charcoal & pellet fuelled masterclass!

Everything that we cook, we’ll eat - there will be a lot of meat!

Tickets are limited, and can be purchased here - https://texanzbbq.co.nz/products/american-bbq-masterclass-wellington-02-07-23

Get in quick, this will sell out!

Cheers
Harry

Ellmers Cuba Street has been selling out of the same premises in Cuba Street for over 55 years , offering a quality range of outdoor power equipment , motor scooters and sales and servicing with honest pricing.

20/01/2023

Pork Belly on the kettle!
We picked up a 67cm Kettle from and broke it in with this pork belly - this kettle is massive!
Scored, salted in the fridge for a few hours and then rubbed with first base & pork rubs, before being blasted for around an hour at 400f with a chunk of cherry wood for a lick of smoke
Perfect crackle, a quick cook, and a family favourite - it doesn’t get much better than that!

27/07/2022

Beef Chuck & Pork Boston Butt 🔥
We’ve had a bit of a hiatus from social media over the last few months while one of our family members went through cancer
This was our first cook in 6 months, and we are back 🔥
A huge grass fed / grain finished beef chuck and an even bigger Boston butt were the order of the day, there isn’t a better way to run in the new PBX
As always, rubs were the flavour of the day, with bringing the whiskey barrel & cherry chunk, and rolling through with their new mangrove lump
An easy cook, the flavour from this meat was e p i c!

12/03/2022

Weekend throwback ⬅️ to these wagyu steak sammies!640 wagyu sirloin, rubbed with beef rub & home base from
Grilled in the Go Anywhere over briquettes till medium, into a ciabatta roll with lettuce, caramelised onion, mushroom, kewpie Mayo & for a bit of a kick!

18/02/2022

Smoked & rolled beef shin 🔥
Something a little bit different on the Go Anywhere, and our first low & slow cook on the GA
A quick spray of before being rubbed with coff.e.ander rub, this was smoked over briquettes, and a couple of chunks of olive and cherry from the
Shredded, cooled and rolled into a cylinder, we set this overnight before slicing the rolled shin, reheating it in a pan with lashings of butter, and topped it with a fried egg, along with chilli lime salt & crispy chilli oil from 🔥

21/01/2022

Bresaola 🔥
We’ve been having a crack at curing meats lately thanks to the super easy kits from !
Starting with a grass fed beef eye fillet, this was rolled in spices, before being tied & vac sealed into a dry age bag
6 weeks later and we’ve got this! Packed with flavour with a buttery soft texture, this is an awesome addition to an antipasto board, in a salad, or just as a snack - check out our highlights for the process 🔥

07/01/2022

Porchetta 🔥
Pork belly, filled with parsley, garlic, lemon zest & juice, crispy chilli oil and lamb & game rub, rolled and tied
Into the Go Anywhere with the riser & rotisserie set up making this super easy, with briquettes bringing the heat
Perfect crackle, juicy meat, big flavours and a quick cook time - everything you could want for a summer nights feed!

02/01/2022

ribs 🔥
Fired up the Traeger Ironwood 885 and ran these untrimmed
pork rub bringing the flavour and colour, while .nz cherry pellets bought the smoke and heat
4 hours of cooking, smashed back in 10 minutes!

19/12/2021

Short rib Sunday 🔥
Black Angus grain finished beef short ribs from were the order of the day for this cook
Kept it simple and rubbed these with beef, before going into the over lump, with a couple of chunks of apple and cherry from
Super rich and super juicy, these delivered everything we hoped they would and more!

14/12/2021

Wing Wednesday rolls around again 🔥
wings cut down into drums & flats, before a good dusting of chicken rub
lump bringing the heat in the while delivered that smokey goodness with a couple of chunks of cherry and apple wood
On to a meat platter, these were gone in 60 seconds 🔥

29/11/2021

Throwback to this monster T-Bone 🔥
Easy rub with SPG, and coff.e.ander before going on the Weber Go Anywhere
Cooked indirectly thanks to the offset plate, as well as the riser, this was cooked through to medium, before being seared off in a red hot pan
Big beefy flavour, complimented by the rubs - all thrown in to a steak sandwich, it doesn’t get much better than this 🤘

15/11/2021

Capicola 🔥
A 10 week meaty project recently came to a close, and what a result!
Spice rubbed pork collar, dry cured until a percentage of weight has been lost
Sliced thinly, this tastes so good! Easy to serve on an antipasto platter, on crackers or simply by itself!
Check out - they are your one stop shop for all things charcuterie!