CHRISTMAS ORDERS

Christmas-Ham

Did you know it’s a little more than 6 weeks until Christmas? Our Christmas order forms are available in store now. Choose from Billy’s very own double smoked, free-range leg hams in different sizes, including an easy carve option and completely boned out. Billy is making his Turduckens again this year too! Turkey, duck and chicken boned…
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MOROCCAN MEATBALLS

These guys are quick becoming a best seller at Meat at Billy’s. Quick and easy to cook. We make these using seasoned lamb mince and then stuff a piece of fetta into the centre. We then brush over some of our very own Moroccan marinade and then sprinkle with a little parsley and parmesan. Simply bake…
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TIPS FOR THE BEST CRISPY CRACKLING

crispycrunchysaltyfattyrichdelicious pork crackling. Customers often ask us how to get really good crackling and honestly, it’s super easy. The easiest way to ensure awesome crackling is to plan ahead. Step 1: Leave your pork cut uncovered in the fridge overnight before cooking.This dries the skin out which is the important step. This pretty much guarantees maximum crunchiness. Step 2:…
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BBQ BEEF CHEEK & COLESLAW BURGERS

Cape Grim beef cheeks really are the best we’ve ever come across. Cape Grim Beef’s cattle graze on the green pastures of Tasmania’s north-western point, and represents some of the best of its type in Australia. It’s also hormone free, antibiotic free, GMO free, British breed beef only and graded to the four highest MSA tenderness grades. People…
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Knife Sharpening – Saturday 20th July

Troy from A Wicked Edge Sharpening will be here on Saturday, 20th July from 9am until 12pm bring your blunt knives back to life. $8 per knife – cash only (paid to Troy, not Meat at Billy’s). If you can’t make it here on the day, you can drop your knives in to Meat at Billy’s…
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BUTTER CHICKEN – THE RANGOON RACQUET CLUB

These Rangoon Racquet Club Indian Curry Sauces are new to Meat at Billy’s and we’re loving them. We thought we’d start off with this recipe because everyone loves a good Butter Chicken don’t they?If you like your curry sauces hot & spicy – try the Vindaloo. That one is guaranteed to warm you up!Serves 8 peopleIngredients 1.5kg…
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STICKY BOURBON BBQ CHOPS

This recipe comes courtesy of the Australian Pork website www.pork.com.au Ingredients: 4 pork forequarter chopsSalt and pepperSauce:  1 cup barbeque sauce1 cup brown sugar2 tblsp tomato paste½ cup water2 inch piece of ginger, peeled and sliced finely100ml bourbon whiskeyCooking Instructions: 1. Preheat oven to 170°C.2. Cut the pork forequarter chops in half and season with…
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KNIFE SHARPENING – SATURDAY 25TH MAY

KNIFE SHARPENING Saturday 25th May 9am-12pm $8 per knife Troy from A Wicked Edge Sharpening will be here to sharpen your knives and give them new life. He does such a good job, we even get him to do all of our butchering knives.

DRY AGED BEEF

dry aged beef

Dry aged beef is a term you might have heard more and more of in recent years. Put simply, it’s a piece of meat hung in a strictly controlled environment and left to age for anything up to 80 days. Why would you do this? Well… it’s all about the flavour. During the aging process, the meat’s…
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MOROCCAN SLOW COOKED LAMB

We use this Moroccan Tagine Intense Flavour Paste a lot in the shop. It’s made right here in Brisbane by a lady named Suzanne Quintner, who has been making Moroccan marinades, pastes & preserved lemons since well before it was popular to do so (-: This is what we use on our our insanely popular, Moroccan lamb shanks that…
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SLOW COOKED PORK BELLY IN MASTERSTOCK

This Masterstock from the Stock Merchant is a new favourite ingredient of mine. While it’s probably simple enough to make yourself at home, in reality I usually just don’t have the time. Master Stock is traditionally used in Chinese cuisine to marinate, braise and poach meats including chicken, duck and pork. Well known chefs including Neil…
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BEEF CHEEKS – My favourite recipe from Movida

Have you ever cooked beef cheeks before? If you haven’t you are missing out. It’s another one of those cuts that requires a little bit of pre planning as you have to cook it, slow & low. It’ll take a few hours cooked at a very low temperature and you’ll be rewarded with a ‘melts…
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