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Meat at Billy’s is the proud sponsor of The Brisbane BBQ Mafia. These four guys are heading to the Australian Blues & BBQ Festival in Port Macquarie in late March to battle it out against Australia’s best in the Australian BBQ Wars. We asked Drew, one of the Mafia, about cooking BBQ. 1. How […]
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 […]
Recipe courtesy of Jacqueline Guglielmino www.everydaycook.com.au For the meatballs 500 grams of pork mince 500 grams of beef or veal mince 3 tablespoons of Pecorino cheese 2 eggs 1/4 cup of chopped continental parsley 1 cup of breadcrumbs salt and pepper For the sauce Diced garlic (up to you how much) 2/3 of the […]
Serves 2-3 Serious meat eaters will be in heaven with these soft, fatty full flavoured ribs. The flavours in the Greek(ish) salad work really well as a side. The vinegary tomatoes & cucumber help to cut through the richness of the ribs. INGREDIENTS 2kg lamb ribs approx 2 racks (8 ribs 10cm length) Spice Rub […]
Serves 4-6 Leave pork uncovered in the fridge overnight or a few hours prior to cooking for the best crackling results. INGREDIENTS Pork 1.5kg rolled pork loin (skin on) 2 apples (cored, cut into large chunks lengthways) 2 carrots (quartered, cut lengthways) 10 peeled cloves of garlic 1 large brown onion (cut into large […]
