BLACK DOG BBQ

Get amoungst it with your best dad jokes!

Make sure you comment on the post from Johnsonville Shopping Centre.

😂 CALLING ALL DAD JOKE CHAMPIONS! 😂

Know a Dad with an endless supply of terrible jokes and a love for great BBQ?

We're giving away an American Style BBQ Masterclass with Black Dog BBQ valued at $185, including a mouth-watering 6-course BBQ feast! 🔥🥩

To enter: 👉 Like our page 👉 Tag a mate 👉 Drop your best Dad Joke in the comments

The funnier (or groanier) the joke, the better!

Check out the prize here: https://blackdogbbq.co.nz/collections/classes

📅 Winner drawn 7 September

Good luck! 🍀

🔥 Big day for Black Dog BBQ 🔥

Picked up the new Hiace van from R&B + King Toyota. Thanks Chris.

We never thought our little weekend BBQ business would take us to this point.

A massive thank you to all our customers. You keep us motivated, keep us grinding and keep pushing us to be the best we can.

We genuinely couldn’t do it without you.

Cheers 👊

What an awesome way to spend a Saturday afternoon and evening. Whole Hog experience with Rodney Scott for Visa Wellington On a Plate

Such a privilege that Rodney wanted to check out our truck. He’s got a ’55 Chevy Pickup.

Stacey Harte came down to attend the event and ended up cooking with Rodney and the crew. So stoked for you, brother.

Got to catch up with mates at the event and really good to catch up with Shaun and Alia from Shaun | Black Label Barbecue

Massive hats off to the team at Boneface Brewing Co and all involved.
This was a special event.

Feeding 240 people an amazing whole hog meal in 40 minutes is 🔥

bbqwithbark

What a stunning day in the Capital!

We decided to take the hound for a walk down the waterfront and Fraser Ebbett.

I've been wanting to try some different food, take a few shots and showcase some small businesses.

Nury from thelittlechileankitchen was great to talk to and the empanada I had was outstanding. Perfectly cooked pastry wrapping a Chilean flavoured mince filling.
So good! And the hot salsa hit the spot without taking over the show.

If you are down the market on a Sunday I seriously recommend stopping by for some of her handmade pastries.

🔥 American Style BBQ Masterclass Dates Are Live 🔥

Our Saturday 12th September class is already half booked, and Saturday 17th October is now open and starting to fill.

These classes cover everything from meat selection and trimming, fire control, charcoal and wood, the cook, cutting, serving, and plenty of tips and tricks to help upskill your BBQ game.

You’ll be served a six-course barbecue meal during the day, and we’ll demonstrate the trim and cook of each protein before serving. No one leaves hungry.

We’re also excited to announce that Swift Meats NZ is now on board as our class pork rib sponsor. Their big, meaty ribs always hit the mark and are what we’ve used for our classes and catering for a long time.

The class will include:

👉 Chicken nibbles & smoked chorizo
👉 Reverse-seared steaks with chimichurri
👉 St. Louis pork ribs
👉 Sliced smoked brisket
👉 Pulled pork tacos
👉 A classic American dessert to finish

A range of smokers will be fired up during the day, including an Oklahoma Joe Bronco, Traeger Ironwood XL, and our massive offset smoker.

Alcoholic and other drinks will be available to purchase during the day.

Tickets are live now. Book through the link below.
https://blackdogbbq.co.nz/collections/classes

Traeger Grills NZ
Heat Beads BBQ
Kamado Joe NZ
Oklahoma Joe's Smokers

🔥 Maple & Herb Smoked Pork Loin 🔥

Pork loin is one of the most underrated cuts on the BBQ. It's affordable, easy to cook and, with a simple overnight brine, stays incredibly juicy.

Here's one of our favourites.

Ingredients • 1 whole Swift pork loin (approx. 1.8/2kgkg)

Maple Brine • 2 litres cold water • 90g non-iodised salt • 40g soft brown sugar • 60g pure maple syrup • 8g dried garlic granules • 10g cracked black pepper • 2 tsp dried thyme • 2 bay leaves

Method

Warm 500ml of the water and dissolve the salt, brown sugar and maple syrup.

Add the garlic, pepper, thyme and bay leaves and leave to steep for 10–15 minutes.

Add the remaining cold water and chill the brine completely.

Brine the pork loin for 12–15 hours.

Remove, rinse briefly and pat dry.

Refrigerate uncovered for an hour or two if time allows.

Seasoning Lightly score the fat and coat generously with Black Dog BBQ Lamb & Veg Rub. Leave for 20 minutes before cooking.

Smoke at 100°C and cook to an internal temperature of 52–54°C.

Reverse sear over high heat.Finish at 58–60°C Rest for 15–20 minutes before slicing.

The result is a juicy pork loin with a beautiful herb crust, subtle maple sweetness and loads of flavour.

If you give it a go, we'd love to see your results. Tag Black Dog BBQ in your photos!