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Lane's BBQ Australia
Australia
Приєднався 30 січ 2019
We are the Australian Distributor of Lane's BBQ products. We aim to share and inspire cooks of all types around Australian to get cooking and bringing people together!
Відео
Never cook boring chicken wings again!
Переглядів 773 місяці тому
Level up your BBQ recipes with 𝗠𝗔𝗚𝗜 𝗨𝗦𝗧. This award-winning all-purpose BBQ rub with a flavour profile combining sweet, salty, and smoky flavours. 𝗘𝗫𝗧𝗥𝗘𝗠𝗘𝗟𝗬 𝗩𝗘𝗥𝗦𝗔𝗧𝗜𝗟𝗘 𝗔𝗡 𝗔𝗕𝗦𝗢𝗟𝗨𝗧𝗘𝗟𝗬 𝗘𝗟𝗜𝗖𝗜𝗢𝗨𝗦, Magic Dust is sure to become your go-to for grilling up mouth-watering meats. 🔗Add Magic Dust to your pantry: www.lanesbbq.com.au/products/magic-dust 🔗 Check out Lane's BBQ recipes: www.lanesbbq.com...
BBQ Pork 3 Ways
Переглядів 1752 роки тому
We went a bit mental this week and tried three different styled of cooking with a classic BBQ protein. We put up a classic pulled pork, sweet and sticky burnt ends, and a Carolina style chopped pork. We posted a new recipe for the Carolina pork this week, This one turned out amazing so give it a go if you want to try something a bit different.
Smoked Sausage Sandwich
Переглядів 1,5 тис.2 роки тому
Who else throws a few kraskies on during a cook for a sneaky snack?
Pork Belly Burnt Ends
Переглядів 2622 роки тому
We eat our fair share of BBQ here at Lane's Australia HQ but nothing gets more folks crowding the kitchen like a fresh batch of burnt ends. Arguably the king of BBQ, these delicious morsels are perfectly sicky, sweet cubes of 'meat candy' and are DANGEROUSLY addictive (there's always room for just one more right?). . Method: 1. Heat your smoker/grill/oven up to 135c/275f degrees (Indirect) 2. S...
Chicken Lolipops
Переглядів 1092 роки тому
Sweet, tangy, with a little heat. The flavour combo of our Sweet-Lic rub and Southbound sauce was bang on. Love the colour and gloss we got on these.
Double Lamb Burger With Tzatziki
Переглядів 7222 роки тому
Next time your grilling up burgers why not try lamb mince. It's great for something different and you might find yourself ne new favourite!
Delicious & Easy Lamb Leg Roast
Переглядів 1792 роки тому
A good old lamb roast has never been easier or more delicious, good quality produce and a deliciously balanced rub. cooked to feel and temp. easy peasy!
Lamb Koftas
Переглядів 1592 роки тому
SUPER easy Lamb Koftas. Just season, spike, and GO! These yummy lamb koftas would be great on a cheese and meat platter or pair with some grilled veggies and couscous for a whole meal! Featuring our surprisingly versitime 'Sunday Roast' rub!
Lamb Yiros on a Charcoal Spit!
Переглядів 2,5 тис.2 роки тому
A pretty simple and impressive cook that's great for a get together as people slowly watch the meat spin and smell the aroma of lamb floating around the back yard. Spit setups are ridiculously cheap with some models (like the one we used here) going for under $80!! Add a bit of our Sunday Roast Rub and you're onto a winner!!
Homemade Focaccia
Переглядів 542 роки тому
Our Sunday Roast rub makes an amazing topper for homemade focaccia!!
Pulled Lamb Pizza
Переглядів 1312 роки тому
We whipped up this pulled lamb pizza using some leftover dry aged pulled lamb.
Grilled Pork Pizza Sub
Переглядів 772 роки тому
A quick a delicious hot lunch sandwich using our EPIC Sunday Roast rub.
Honey Roasted Chicken
Переглядів 2062 роки тому
A delicious buttery, sweet and herb-y flavour profile for your favorite sunday roast.
Pulled Lamb Sandwich
Переглядів 9102 роки тому
We dry aged this lamb shoulder and seasoned with our new Sunday Roast rub then smoked and made a beautiful pulled lamb burger.
Wagyu Roast Beef Sandwich
Переглядів 3152 роки тому
Layered with beautiful slices of wagyu beef, grilled onions and melted cheese. This was a roast beef sandwich to end all others ❤️
What cut of lamb are you cooking?
Each to their own, i lived in texas for 6 years and find cooking with farenheit is a great measure. I want my brisket cooking at 250 f not 121.1c. Using an offset stick burner it's kind of critical to get right. As for a pellet smoker fill your boots.
Nice job! Mine are on the smoker now!😋🤤
Brilliant mate! Love the Honey Sriracha on wings and this porchetta really is next level!
Red and bean rice
I chose your video because im sick of fucking converting F⁰ to C⁰ and this motherfucker starts spittin F bombs.. Fuck me sir
Looked up an Aussie video only to have imperial units throughout the video 😔. Off to find a video that Australians understand without needing to convert units.
Looks delicious
Why the F are you using Fahrenheit? I specifically searched for an Australian video I didn't have to deal with converting American temperatures.
That looks sooo gooooddddd 🤤🤤🤤🤤🤤🤤🤤🤤🤩
why using US temps when your in Australia ??
Made this for dinner this past Friday! Mystery of Love wasn’t a bad choice either! 💃🏽
That food and the song smacking!!!!🎉🎉🎉
ua-cam.com/video/LQRAfJyEsko/v-deo.html&ab_channel=FarmTransparencyProject
ua-cam.com/video/LQRAfJyEsko/v-deo.html&ab_channel=FarmTransparencyProject
I'll be doing mine in the oven low and slow with liquid smoke bbq sauce
Looks delicious Lane!! I'm making some today in Ohio, USA via Bowral, NSW. If I can make a recommendation, put on a pair of inexpensive cotton mesh work gloves then put on your nitrile gloves. It makes pulling hot lamb or pork so much easier! Cheers!
How big was that brisket? In terms of weight v cook time…
I never saw this before. Awesome!!
Hey - love your products and rubs!! Can you please leave some details or let me know of a link where you show details of how you cooked this lamb shoulder. It looks like you cooked it in a Weber SmokeFire (I have one and love it, but am still learning how to use it). What temp, cooking time? Did you wrap it?? Thanks heaps, this looks soooo amazing.
Who doesn't love a sausage sandwich
Testy
Tripping balls 😂😂😂⬆️
it's not done yuck
wow
Raw
That fucking thing is still moving
very raw
That cow is still alive
Raw
"That cow is still mooing"
Nice
Дай кусочек, пожалуйста 🥺
うまそう
[̲̅p][̲̅r][̲̅o][̲̅m][̲̅o][̲̅s][̲̅m] 🔥
Oh my yumminess!!! 🤤🤤
Hi :) Should one always use the top rack in the pellet smoker for brisket? Also, do you prefer the foil to butcher's paper?
Best to use the bottom rack. Although it doesn't really matter.. Prefer butchers because it lets it breathe more and doesn't ruin the bark as much as foil. Foil is still ok though if you want for it to cook faster. Hope thats helps! -Brett
@@LanesBBQAustralia Thanks! I use butcher paper. So much better than foil. And I usually use the bottom rack too. I was curious when you used the top rack if it made a difference. Thanks again!!!!
You need to tell us the internal temp
It looks so delicious and yummy🧡🧡 keep uploading🧡🧡 big hug🧡🧡stay blessed🧡🧡please be connected🧡🧡Thanks for sharing🧡🧡
Thank you so much for this video. Did a hammer shank today using the same rub but a different sauce. So impressed with the results! Tasted even better heated up in the oven the next day. Juices went all sticky and the flavour intensified! Sooooooooo good!
They look sensational.
U should smoke the chicken and give temps at cooking and when they are done cooking temp
Unique take on the recipe in so many ways, nice!
Damn! 🤩👍
How good 👍🔥
𝐩𝓻Ỗ𝓂Ø𝓈Ｍ
Keep these coming
When did you take it off ?? Temp time anything??
I think he said 204° F so around 95° C. Cheers!
Loved the chicken parmy recipe. I can imagine how delicious and tasty it is in person! Great video, keep up the excellent work! :)
This looks so delicious, might need to try this one
they look unreal. I love doing smoked chicken wings. I don't have your combo rub (YET) but really love using the garlic rub on them. I have tried a lot of your rubs on chicken and they all turned out sensational. Thanks