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since July 2016
September
MoonshineBen
Experienced Contributor
Avid low and slow BBQer, owner of Moonshine BBQ - small batch, hand crafted BBQ rubs and spice mixes.
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MoonshineBen
Experienced Contributor
September

I do indeed, love mine. A favourite to do on it is rump cap, which comes as a big clod of meat, which is then cut into thick steaks and onto the roti ...

MoonshineBen
Experienced Contributor
June

Definitely! Longer lower and slower cuts are the go for winter. Perfect to sit by the firebox.

MoonshineBen
Experienced Contributor
April

Nice!

MoonshineBen
Experienced Contributor
April

But it's what you do with it.

MoonshineBen
Experienced Contributor
6 replies

Wow - strange times! How is everyone coping? Imagine a lot of home projects getting done. I've been cooking up a whole lot, whilst trying to home scho ...

MoonshineBen
Experienced Contributor
1 reply

Hey all Hope you've all had a cracking start to the year! What's everyone cooking up? We made a lamb rack over Australia Day and it was amazing. ...

MoonshineBen
Experienced Contributor
1 reply
December

Hey @gippslandhome , thanks very much, glad it helps! Awesome that you've got yourself a new cooking unit, the Napoleon is a solid unit. The secret to ...

MoonshineBen
Experienced Contributor
1 reply

I thought now that we're in November, it's a good time to start thinking about Xmas ham! Here's a how to I did on it a couple of years ago, right from ...

Posts user liked

Community Manager Jason
Community Manager
5 replies

Loved the story on Channel 9 last night with the bloke who set up a fan club dedicated to the mighty mini Jumbuck Small Rondo Charcoal Spit Roaster. ...

Community Manager Jason
Community Manager
1 reply
April

Here's the short ribs... Not a great photo but the meat just fell off the bone. 

Kermit
Trusted Contributor
1 reply
April

From the (empty) state of supermarket shelves, it seems everyone is cooking pasta...

Community Manager Jason
Community Manager
April

Thanks for the recipes @MoonshineBen. They look absolutely delicious as usual. I have some lamb shanks in the fridge so might give that last one a go. ...

gippslandhome
Super Contributor
December

thanks so much Ben for all that information and great advice. looking forward to following your posts. All the best in your comps and have a ripper 20 ...

Community Manager Jason
Community Manager
1 reply
November 2019

Followed your pork ribs recipe on Saturday @MoonshineBen. They were delicious and very easy. Thanks again for sharing. Jason

Community Manager Jason
Community Manager
1 reply
July 2019

Oh wow, those ribs look epic @MoonshineBen. How did you do them? I've haven't pulled out the kamado in a while. You've inspired me to get it out.. ...

Community Manager Jason
Community Manager
October 2019

Got the smoker out on Saturday and cooked some brisket and some chicken wings. Overcooked the brisket  but the leftovers were still pretty good on ...

User's liked posts

MoonshineBen
Experienced Contributor
September

I do indeed, love mine. A favourite to do on it is rump cap, which comes as a big clod of meat, which is then cut into thick steaks and onto the roti ...

MoonshineBen
Experienced Contributor
June

Definitely! Longer lower and slower cuts are the go for winter. Perfect to sit by the firebox.

MoonshineBen
Experienced Contributor
April

But it's what you do with it.

MoonshineBen
Experienced Contributor
6 replies

Wow - strange times! How is everyone coping? Imagine a lot of home projects getting done. I've been cooking up a whole lot, whilst trying to home scho ...

MoonshineBen
Experienced Contributor
1 reply

Hey all Hope you've all had a cracking start to the year! What's everyone cooking up? We made a lamb rack over Australia Day and it was amazing. ...

MoonshineBen
Experienced Contributor
1 reply
December

Hey @gippslandhome , thanks very much, glad it helps! Awesome that you've got yourself a new cooking unit, the Napoleon is a solid unit. The secret to ...

MoonshineBen
Experienced Contributor
1 reply

I thought now that we're in November, it's a good time to start thinking about Xmas ham! Here's a how to I did on it a couple of years ago, right from ...

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September