Easter Trading Hours

  Meat at Billy’s will be open every day over the Easter weekend. Going away for Easter? No problem. You can ask us to cryovac your order for you to help keep it fresher for longer. Running out of time? No problem. Order online today to collect one day next week. Your order will be…
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Sommerlads Heritage Style Chickens

Sommerlads Heritage Style Chickens – If you are seeking a truly differentiated table bird, similar to the ‘Label Rouge’ chicken or Poulet de Bresse’ of France, Sommerlad’s slower growing heritage-style meat chickens are the perfect choice. They look different, taste different and have a superior texture to chicken as we know it today. These chickens…
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Brisbane BBQ Mafia Competition Style Pork Ribs

Thanks to the Brisbane BBQ Mafia guys for parting with their BBQ Rib recipe. We wish them the best of luck competing in the Australian BBQ Wars in Port Macquarie on March 28th. …….. INGREDIENTS: Pork Ribs* Herbies BBQ Rub* Blend Smoked Honey* Sweet Baby Ray’s BBQ Sauce* Butter Brown Sugar Apple Juice Aluminium Foil…
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Low & Slow BBQ with The Brisbane BBQ Mafia

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…
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Sticky Sweet & Smoky Char Siu Pork

Blend Smoked Honey is 100% raw local honey that has been cold wood smoked and crafted with toasted spices & natural artisan ingredients. You can drizzle it over thick cut bacon, grilled pineapple or pan fried Haloumi… Mix with other sauces, vinegars & spices to make your own smoky glazes, salad dressings, cocktails or to finish…
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Brisbane BBQ Mafia & Knife Sharpening

SAVE THE DATE Saturday 7th March 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. On Saturday 7th March, The Brisbane BBQ Mafia…
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Sticky Beef Stir Fry

Have you tried our Sticky Beef Stir Fry yet? Rump steak strips coated in a combination of teriyaki & soy with a sprinkle of sesame and a drizzle of fresh honey. Serve with steamed rice or fresh noodles.

EASY SUMMERY SIDES

On these hot nights, steak and salad appear frequently on our dinner table during the week. It’s great cooking outside on the BBQ. It’s so much cooler and there’s much less washing up! The steak part is easy but sometimes it’s hard coming up with new ideas for super easy & delicious sides. Here are…
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YAKHNIT LUBIYEH – LAMB WITH TOMATO AND GREEN BEANS

This recipe is my take on a simple Lebanese recipe – Yakhnit Lubiyeh. Traditionally the beans are cooked until very mushy. I don’t cook them for quite that long and sometimes add zucchini too. *Chermoula & Baharat are spice blends and although not traditional, I like the flavour they add to the dish. Serves 4…
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8 HOUR CHERMOULA LAMB SHOULDER

Our fondness for slow cooked lamb shoulder on the bone is no secret. Put it on at lunch time and forget about it until dinner time. It’s also perfect for cooking the day before and reheating. This recipe uses a dry spice blend called chermoula (A North African spice blend) which is a mix of…
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PORK SCHNITZEL WITH SAGE & PARMESAN CRUST

Ingredients: *4 pork leg schnitzels*50g plain flour*Salt and pepper*2 Eggs*½ cup water*200g Panko crumbs*10 sage leaves, finely chopped*¼ cup continental parsley, finely chopped*¼ cup parmesan cheese, grated*Oil for shallow fryingTo serve:Coleslaw, lemon wedges & fresh rocketCooking Instructions: 1. Flatten pork leg steaks with a meat mallet or rolling pin *you can ask your friendly butcher…
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