Tank & Co

21/01/2019

Meatstock Auckland

Meatstock Auckland

What is Meatstock? Watch this video and find out.
2017 - SOLD OUT
2018 - SOLD OUT
2019 - 2,000 Saturday tickets left.
Don't miss out. 16/17 February.
Tickets at www.meatstock.co.nz

22/10/2018

Bye bye Kiwi BBQ, hello smokey US-style cooking

Bye bye Kiwi BBQ, hello smokey US-style cooking

The days of smothering barbecue meat with tomato sauce to disguise the burnt taste are over.

21/06/2018

For all your fueling needs!

Mark at Country Woods, keeps us supplied. Check them out

*In Store Winter Special*
Countrywoods stocks an extensive range of restaurant grade charcoals! Try our Dragoneye Fruitwood Lump, Mangrove Lump, Hardwood Lump or Coffee Lump. Dragoneye, Mangrove and Hardwood also come in Kachi size (longer length charcoal). We also sell Log Charcoal, White charcoal, bagged Pohutakawa and bagged NZ Oak.
We have an amazing range of imported wood, kiln dried, debarked bags of Oak, Beech, Birch, Ash and Alder. To celebrate reaching the shortest day already we are having an "in store" special of some of our range! $25 per 10kg of Dragoneye, Mangrove, Hardwood & Coffee Charcoal and $15 per bag of kiln dried imported wood. Come in for a chat, will talk to you about your BBQing, can offer some advice and grab yourself some restaurant quality discounted products. Special will run from Monday 25th June until Friday the 13th of July 2018.

20/06/2018

Fresh shop opening! Check out these fellas

Woah wee!! One more sleep🔥🙏🏻 Come and smash some delicious smoked barbecue!!

314 Cashel Street
Open 11:30 - Late

02/05/2018

What to do with left over pulled pork? Toasties!!

27/04/2018

Meat Fingers BBQ

Spend an afternoon with one of NZ's Premier Barbecue teams! - 2018 Meatstock winners with 10 top 3 placings, 3 Grand Champion wins and a Reserve Grand Champion win.. we know our Que! So come and learn first hand how to be the master of your pit and take your Barbecue to the next level

Email us at [email protected] or PM us for ticketing details to reserve your placement

29/03/2018

Seven Sharp

Seven Sharp

Help Meat Fingers roast the competition at the World Series of Barbecue by donating at the link below.

25/03/2018

Tank & Co's cover photo

25/03/2018

Good cook over the weekend. Weather cleared up from the torrential rain. 2 new toys added to our collection

18/03/2018

Been MIA for quite some time. But back with a few pics from last couple of cooks.

It’s been good dusting off Tank the trusty Radar 🔥 🔥

18/11/2017

Tomahawk and pork belly bits

17/11/2017

Back yard cooking at its finest 👌🏻!
Nice legs Jono!

17/11/2017

🔥ing up Tank tomorrow finally! Picked up these big ass tomahawks, along with Brisket, Baby backs, Butts and Belly bits!

15/11/2017

Pit Barrel NZ did a Briquette burn test! Check it out

The great Kingsford snake race. The results are in!

We did a bit of an experiment here at NZBBQ (Pit Barrel distributors for NZ) running a comparison on Kingsford original, Kingsford lump and Kingsford long burning.

Read on for results......

(Briquette order in photos - top to bottom - Long Burning, Lump, Original)

Each 10 briquette ‘snake’ was lit with a Match-light briquette which was lit and ashed over before being applied to the snake. I burnt them in the Pit Barrel with the lid off to keep things as even as possible.

It was interesting to me that the Lump and Original seemed to catch light and ash over at almost exactly the same rate, however the lump maintained more material longer, although it seemed that the majority of the heat had left the coals at this time. Both lasted 4h 45m until fully ashed over.

Due to the larger amount of residual with the Lump I’m calling Original with the quickest burn time, with lump very, very close second.

The Long Burning lived up to its name - at 5h 45m hours the last briquette had not even started to ash - looking at the rate they were burning - I would guess it took about 6h 30m hours to get to the same state I was calling ‘done’ - so an additional 1h 45m over the Original and lump.

The timing of the photos is 1h, 2h, 2h 30m, 3h, 3h 30m, 4h, 4h 45m and 5h 45m hours (In the photo description also).

Observations:
The Matchlight did have a very strong smell when lit - I have no doubt that this would taint your meat if you are cooking on it. It is a product that has its place - but I won't be using it in any of my cooks.

The Lump smoked by far the most of the three - the small flecks of wood obviously contribute to this. If you wanted more traditional smoke flavour, and were not adding chunks or chips to your fuel - they would be what I would recommend. When I have been using it by itself - I have noted that it is a really nice smelling smoke - and is becoming my go-to for a lot of cooks.

Original - the old faithful, burns well, cleanly and consistently.

Long burning - really is. If you have a long cook (Brisket) - using the long burning will give significantly more burn time than

25/10/2017

Anyone looking to learn more about BBQing?

Old mates/bbq legends and putting on a class. Rum & Cue have been killing it in the Jack Daniels comp that’s currently on

Check out the share for more info 👍🏻👍🏻

For anyone looking to learn a little more about bbq and what techniques to use with different cuts then come along to Moxie at Birkenhead on the 19th November. We cover low and slow plus hot and fast. We’ll cover the different kinds of BBQs and smokers available and show you how they work. It’s a 4 hour class with a few beers, a butcher and a whiskey appreciation class all rolled into one.
Every person goes into the draw for our Christmas gift pack kindly donated by our sponsors. 1 frontier ProQ from BBQ supplies NZ, a pitmaster meat pack from Aussie Butcher New Lynn and some world class fuel from Heat Beads.
Luke our resident GC from Brothers of the Grill will also be along to help culture your tastebuds with a whiskey appreciation class.
All of this plus a nice big feed of delicious meat for only $150!
Email Matt at: [email protected]

23/10/2017

We’ve been bloody busy with life and also lazy BBQers. BUT! Summer is coming so that means one thing. Firing up the trusty/rusty Radarhill and cooking a heap of meat

Lots of updated content to flood this page and our IG v soon

For now enjoy some beef cheeks oozing their goo 😎👍🏻

23/10/2017

Miss Moonshines with this beast!

Prepping the Octo-Rib 🍗🍗🍗Who would give this a go for dinner?

26/08/2017

Tania Ortega

😢😢! Franklin BBQ in flames

BREAKING: Franklin BBQ caught fire early saturday morning. Crews are working to put out the flames.

28/06/2017

Pit Barrel NZ

Looking to get into BBQ and not willing to spend huge money? Check out these bad boys!

Making drum smokers look the business!!

The Pit Barrel is the Number 1 selling Drum cooker in the US, and we are excited to be bringing it to NZ.

LIKE and SHARE our page Pit Barrel NZ to go in the draw to win one of 30 packets of our fantastic BBQ Pit Rubs.

And we will keep you up to date with stock arrivals etc.

Offer is available to NZ addresses.

01/06/2017

Smokey T's

For those in Chch. Check ole mate Smokey T's for some epic bbq.

And go and drool over his 30" 🙊🙊 smoker. Radar Hill 😎

Events / Catering / Popup / Low & Slow smoked Meats, Brisket, Ribs, Lamb, pulled pork, links, Chicken, salads, sauces, fresh breads

31/05/2017

Jack's Creek

How to cook a Brisket with Lukas!

We teamed up with Lukas from Rollin Smoke BBQ to put together this video on preparing and cooking a Jack's Creek Brisket!

30/05/2017

Want to get into BBQ? Or add to your collection? Check out the ProQ at BBQ Supplies!

Queens Birthday Sale!!

20% off 3in1 ProQ BBQs

No better time to get yourselves a deal than now!! So jump on the website now have a look.

If you want to check one out before you buy and are around Papakura, South Auckland, give us a shout! We have a few set up!

Deal will end at midnight Monday 5th June.

Www.bbqsupplies.co.nz

03/05/2017

The joys of having left over BBQ. Make burgers!!

03/05/2017

Beef short ribs!

This cut is right up there for me along with Brisket

The short rib comes from the lower rib on the cow referred to as a "short plate"

Much like Brisket we trim only the thick, hard fat off still leaving a layer of fat to render down. Some people cut the membrane off in between the ribs, we leave it on. It gives you a little crunchy bit to eat 😁

Using oil so the rub sticks. We use a simple rub, salt, pepper, onion, garlic. Sometimes a little cayenne to give it a tiny bite. But generally just our standard rub

We cook these at 275f.

Generally around 8-9 hours. Spritz with water every 30-45mins starting after 3 odd hours. We don't wrap our beef ribs, although wrapping will speed up the cooking process. Comes down to personal preference

We know they're done when we probe in between the ribs, and probes without resistance, same as brisket 😎

🍖🍖🍖

25/04/2017

Little bit of info for those who havn't cooked brisket or would like to know how we do it

We start with a whole Point End Brisket (Cows chest muscle), approx 5-6kg raw

We trim the thick bits of fat off. Use olive oil to rub over the brisket, this is only so that the rub will stick

We use a basic rub (S&p, garlic, onion) for Brisket as it's got such a strong beefy flavour and we want that to shine

We smoke it around 250-275f (121c-135c) unwrapped until it starts getting a nice dark crust on the outside, then wrap foil around the bottom half so that it catches/baths in all its juices. Also allows it to continue to get smoke and get an even darker bark/crust

Brisket is done when we probe it and it feels like melted butter👌🏻👌🏻

Anywhere from 8-14 hours depending on size of brisket 😊

24/04/2017

We have some sweet Snapback hats if anyone's interested in one

$30 + $6.50 postage (NZ), International shipping will differ

Email [email protected]

23/04/2017

Beef cheek Double Down!

23/04/2017

Beef cheek goo 💦💦

22/04/2017

What are you BBQing this weekend? 🦈🦈🦈

21/04/2017

Still of sliced brisket! This was cooked for 9-10 hours at 250f

20/04/2017

The holy grail. Brisketlife

20/04/2017

Here's some footage from our "EPIC BBQ" a couple of weeks ago!

19/04/2017

Beefbeefbeef! 🔥🔥

11/04/2017

🍖🍖🍖🍖! Who likes ribs? These meaty ribs aka baby backs were 👌🏻👌🏻

11/04/2017

This is Butterface 😂