BBQ School

Still smiling after an incredible day at Bankstown Bites. 🔥

It was such a pleasure sharing our passion for BBQ through live cooking demonstrations, taste testing and chatting with so many BBQ lovers throughout the day.

A big thank you to everyone who came by to say hello, and to Where Interesting Happens | Canterbury-Bankstown for hosting another amazing event. We loved being part of it!

See you in 2027! 🍖

Still smiling after an incredible day at Bankstown Bites. 🔥

It was such a pleasure sharing our passion for BBQ through live cooking demonstrations, taste testing and chatting with so many BBQ lovers throughout the day.

A big thank you to everyone who came by to say hello, and to Where Interesting Happens for hosting another amazing event. We loved being part of it!

See you in 2027!. 🍖

゚

August plans? Sorted. 🔥

Our BBQ & cooking classes are firing up across Australia this month 🇦🇺

🥩 American Smoking BBQ
🍕 Pizza Making Masterclass
🍺 Beer & BBQ
🔥 Beer & Smoke BBQ

📍 Sydney | Melbourne | Brisbane | Canberra | Hunter Valley | Perth

Good food. Cold beers. Hands-on cooking. And plenty of fire. 🔥

Which one are you booking? 👀 Tag your BBQ mate below.

🎟️ August sessions are live → Link in bio.

If you want to cook like a pro, you’ve got to drop the bad habits. Here is exactly why these three things are strictly forbidden around our pits:

❌ Poking meat with a fork: Puncturing the meat creates an escape route for all the internal juices, drying out your hard work.

❌ Slicing straight off the heat: If you don’t let your brisket or steak rest, the juices will flood your board instead of staying inside the meat.

❌ Rushing the timeline: Cranking the temperature to finish early destroys the texture and ruins the bark. Low and slow means exactly that.

📲 Share the knowledge: send this video to the family official BBQ chef, or drop a comment below with your own personal “never ever” BBQ rule (we’re curious!)

One has to go. What’s your play? 👑🔥

🥩 Premium-quality BBQ every class?

🍺 A cold beer while you cook?

Lucky for you... at BBQ School, you don’t have to choose 😉

Join us for a hands-on BBQ experience filled with incredible food, great company and plenty of tips to level up your BBQ game.

🔥 Book your next class today: https://www.bbqschool.com.au/pages/bbq-cooking-classes-australia

🔥 Smoked Bass Strait Beef Cheeks in Red Wine Sauce 🍷

Serves: 6
Prep: 30min
Cook: 7-8hours

Ingredients
- 6 Bass Strait Beef Cheeks (approx. 1.5kg), trimmed
- 3 tbsp Fuego Spice Rubs (Beef & Brisket)
- Salt and freshly cracked black pepper
- 2 tbsp Good by Grove Avocado Oil

- SAMBA® Australia Lump Charcoal
- Smoke N Grill Hickory Chunks

- 2 cups full-bodied red wine (Cabernet Sauvignon or Malbec)
- 2 cups beef stock
- 1 large onion, quartered
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 6 garlic cloves, smashed
- 2 tbsp tomato paste
- 4 sprigs fresh thyme
- 2 bay leaves

- Creamy Mashed Potato
- Steam Green Beans

Directions
1. Trim away any excess silver skin, leaving a thin layer of fat. Season with Fuego Beef & Brisket Rub, salt and pepper. Leave at room temperature for 30 min.
2. Preheat the smoker to 121°C (250°F) with Samba Lump Charcoal and Smoke N Grill Hickory Chunks.
3. Place the beef cheeks directly onto the grill grate and smoke for approx. 3 hours, or until they develop a rich, dark bark and reach an internal temperature of around 74°C (165°F).
4. Heat the Good by Grove Avocado Oil in a Dutch oven or heavy-based pot over medium-high heat. Add the onion, carrots, celery and garlic, cooking until softened and caramelised. Stir through the tomato paste and cook for a further 2 min. before deglazing the pot with the red wine, scraping up all the caramelised flavour from the base. Add the beef stock, thyme and bay leaves.
5. Transfer the beef cheeks into the braising liquid, ensuring they are approximately two-thirds submerged. Cover the pot with a cartouche/baking paper and a tight-fitting lid before returning it to the smoker, or place into a 150°C (300°F) oven.
6. Cook for 4–5 hours, turning the cheeks once halfway through, until they are fork tender and almost falling apart.
7. Remove the beef cheeks and loosely cover with foil to rest. Strain the braising liquid into a saucepan, discarding the vegetables and herbs. Simmer until reduced by half, or until the sauce coats the back of a spoon. Season to taste.
8. Serve the smoked beef cheeks over mashed potato with steamed green beans and the rich red wi