BBQ Tips
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Pork Ribs: The Four Saucemen use Wichita Ribs. They are nice and meaty. They are also the brand we used at Meatstock 2018 to win 1st Place. Swift Ribs are also widely used if you cant find Witchita Ribs.
Chicken: We choose free-range chicken because it just tastes better.
Lamb: We exclusively use Lamb from Home Grown Farm Fresh Meats. For both competition or cooking at home. Ali and Dion grow their Lamb in the Wairarapa region. Connecting you to your food with naturally farmed, ethically raised lamb and beef. Know your farmer, know your food. They deliver nationwide. www.homegrownfarmfreshmeats.co.nz
Beef: There are many great beef suppliers in New Zealand. Work with your local butcher and ask lots of questions. Dry aging steak is very popular at the moment due to its rich buttery taste. We use The Aussie Butcher Botany and New Lynn, Auckland. Well Hung Milford, Auckland has an art gallery for Dry Aged Beef that you must go and view. When it comes to Brisket and short ribs we find the Wakanui beef very good. For Brisket we use Snake River Farms beef form the USA.
Pork: The Aussie Butcher has a great selection of NZ Pork. We find their pork is always fresh and “porky”. If pulled pork is your thing grab yourself a 5kg plus Boston Butt. Seriously good stuff.
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Remove the thin membrane on the bone side of the rib. We use olive oil and then apply The Four Saucemen Pork Rib Rub 30 minutes before cooking.
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It all depends on the size of your Pork Ribs. The Four Saucemen use a Big Green Egg to cook on. Holding a temperature of 250f and using our preferred Pohutakawa chunks as our smoke element, we will smoke the ribs for between 2 and 2 1/2 hours. Foil wrap the ribs when you are satisfied with the colour. Cook for another hour and check for doneness. The bone tips should be exposed. Use your favorite sauce and place on the grill to set the sauce.
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Your friends will stop inviting you to their BBQ's, now that you are a fully fledged Pitmaster. Don't worry your true friends will buy you beer and ask you to cook for them.
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Your bbq should be charcoal and wood fired. There I said it. There are some great products out there at reasonable prices. Go and see the team at www.bbqsandmore.co.nz they have huge showrooms in Auckland, Hamilton and Mt Maunganui. From a Weber charcoal series to Texan built offsets and everything in between.
At home we prefer to use Big Green Eggs. They are easy to light, maintain great temp and are very fuel efficient. You can grill an award winning steak, roast a chicken, bake bread, cook a pizza or win a bbq competition category like we did. Go to www.biggreenegg.co.nz
For competitive barbeque we use a combination of the Octopit Multi Q and home made drum smokers.
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We’ve put together a guide for the best internal temperatures for cooking meat.