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scottsdale pork

@scottsdalepork

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100% Tasmanian Pork.
Born Free - Barn Raised in the cool Tasmanian Climate ☀️🌱
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Filipino pork belly, hung and smoked 🔥🇵🇭 Thick cut @scottsdalepork belly strips, hung in the bullet smoker. Hanging lets the smoke hit every side, and the fat renders and drips straight down, so you get even bark with no flipping and no flat spots. Rubbed generously with @middlekingdomrubs Pork Priest and All-Purpose Warlord. A match made in heaven. Smoked low and slow over @heatbeads coconut briquettes (blue bags), which burn clean and steady and give a nice mild smoke that suits pork. Once the bark set, we started glazing with our home-made Filipino special glaze. Sweet, sticky and salty, built up in layers until it went glassy. Life’s too short for boring pork. 🐷 👉 Pork Priest & AP Warlord is available now. Link in bio. 📸 by @deadsetsnaps #smokeschool #middlekingdomrubs #porkpriest #filipinobbq #porkbelly #liempo #hangingsmoker #bulletsmoker #heatbeads #coconutbriquettes #lowandslow #melbournebbq #aussiebbq #bbqlife #smokedmeat
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3,2,1 isn't a thing. Cook for you. Cook it fall off the bone, cook it bite through tender, wrap, dont wrap. The food you create is yours and an expression of you. Take advice on, but run your own race, let us know how you do it? #bbq #youdoyou
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Pork belly lollipops and an ice cold beer. Sounds like a FRIDAY NIGHT BITES at Melbourne's BEST American BBQ class experience, @smokeschoolbbq 🍺🔥 Sticky, glazed, smoked pork belly on a stick, smoked for 4hrs, devoured with a cold one in the other hand. Hard to beat. Why pork belly lollipops are so good: 🐖 Caramelised outside with a soft, melty middle. 🎉 Rubbed with @middlekingdomrubs Pork Priest. A bloody sensational pork seasoning. 🔥 Smoked low and slow, then glazed until sticky 🍺 Made to be eaten with your hands and washed down with a cold beer 🥢 Perfect for sharing! Good food, good mates and a bit of smoke in the air. That's what an evening at Friday Night Bites by Smoke School is all about. Want to learn how to cook this kind of food yourself? Grab your tickets to Friday Night Bites (13 Nov, Dandy Sth) before they sell out. Link in bio. 🎟️ Tag a mate who'd be keen for a Friday night like this. 👇 📸 by @deadsetsnaps #porkbelly #porkbellylollipops #smokedporkbelly #sundayfunday #icecoldbeer #smokeschool #americanbbq #melbournebbq #bbqclasses #lowandslow #pitmaster #barbecue
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🔥 ONE MONTH SINCE MEAT Noosa… AND BLOODY HELL, WE MISS IT! 🔥 A month ago, we were all together celebrating everything we love about BBQ - incredible food, good mates, cold beers and a whole lot of fire! 🤘🔥 To everyone who came along, supported us, cooked for us, competed, poured beers and helped make MEAT Noosa what it is… WE LOVE YOU GUYS! ❤️ The support from this community is what makes it all worthwhile, and we can’t wait to do it all again! So, we thought it was time to give a little something back! 👀 🌶️ WE’RE GIVING AWAY 6 BOTTLES OF EMBER SMOKE! 🌶️ The official hot sauce of MEAT Noosa, proudly brought to you by our mates at Australian Buffalo Sauce. 🔥 WANT TO WIN? IT’S EASY! 👇 👇 Tell us in the comments: WHAT WAS YOUR FAVOURITE PART OF MEAT Noosa 2026? That’s it! Jump in the comments, tell us what you loved most, and you could score yourself a bottle of Ember Smoke to bring a little MEAT Noosa flavour back into your life! 🏆 WINNERS WILL BE DRAWN RANDOMLY ON FRIDAY NIGHT! We’ll announce all six lucky winners right here, so get commenting! Thanks for being part of this bloody awesome BBQ community. We miss you already… roll on MEAT Noosa 2027! 🤘🔥 #MEATNoosa #EmberSmoke #AustralianBuffaloSauce #BBQCommunity #BBQLife Noosa
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Ever pulled ribs off the smoker and crossed your fingers ? Let’s end that. 🔥 At SMOKE SCHOOL, we share our competition secrets that take the guesswork out of pork ribs, so you get moist, tender results every single time. These are the same methods we use on the Australian BBQ competition circuit, taught in a way you can repeat in your own backyard without the hassle. You’ll learn: 🔥 How to choose and prep your ribs (@scottsdalepork are Australia's best!) 🔥 Rubs that build flavour and a proper bark (@middlekingdomrubs + @harkbbq sauces) 🔥 Smoker and temperature control 🔥 Knowing exactly when they’re done (no more guessing) New to smokin' meat? You’ll leave SMOKE SCHOOL with a method you can trust. Already cooking ribs regularly? You’ll pick up the finer points that separate good ribs from competition-worthy ones. 📍 SE Melb 🔗 Buy your tix today at www.rosswalkerhq.com.au 📸 by @deadsetsnaps #SmokeSchool #PorkRibs #BBQRibs #MelbourneBBQ #AmericanBBQ #LowAndSlow #CompetitionBBQ #BBQClasses #LearnToSmoke #BBQAustralia
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🍭 PORK LOLLYPOPS 🍭 Thick-cut pork belly, rubbed, smoked low and slow until it’s tender and juicy, then glazed until it’s sticky and caramelised. Serve it on a stick and you’ve got a showstopper that's a wicked fun treat! At SMOKE SCHOOL we cover the full process: 🔥 Picking and trimming the belly the right way 🔥 Rub choices that build great flavour by @middlekingdomrubs 🔥 Managing your smoker 🔥 Glazing and saucing without burning the sugars Whether you’re just getting into smoked meat BBQ or you’re chasing your next epic recipe, this is the kind of cook you’ll learn to nail with us. 📍 SE Melb 🔗 Book your spots at rosswalkerhq.com.au 📸 by @deadsetsnaps #SmokeSchool #PorkBelly #PorkBellyLollipops #MelbourneBBQ #AmericanBBQ #LowAndSlow #BBQClasses #LearnToSmoke #BBQAustralia #PitmasterLife
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PULLED PORK WRAP LIQUIDS Every SMOKE SCHOOL we hear the same thing. Someone watches us build the pulled pork wrap mixture and goes “...you put WHAT in there?” 😳🔥 We’ve heard it all. Jaws on the floor. Phones out. One bloke asked if we were joking. We weren’t and it's the ultimate secret to the PERFECT pulled pork. Here’s what we can tell you: 🔥 It’s not what you think 🔥 It’s not on any YouTube video 🔥 It’s the reason our pulled pork sliders get people hunting down the cook to ask what they just ate. Pork collars/scotch/neck, smoked low and slow, wrapped with our secret mixture, pulled, piled on a soft bun and gone before the slaw hits the tray 🐖 You could Google it. You’d be wrong. Or you could come to SMOKE SCHOOL, watch it go in with your own eyes, and join the long list of people who walked in sceptical and left asking for the recipe. No bullshit. Just the stuff that actually works, and an experienced team of pitmasters showing you how to do it. Some classes have one experienced competition cook and a couple of helpers, SMOKE SCHOOL has THREE...every time! 📍 SE Melb 🔗 Tix at www.rosswalkerhq.com.au 📸 by @deadsetsnaps SmokeSchool #PulledPork #PulledPorkSliders #WrapSecrets #MelbourneBBQ #AmericanBBQ #LowAndSlow #BBQClasses #LearnToSmoke #BBQAustralia
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Low 'n' slow doesn't forgive average ribs! That's why when I'm putting ribs on the smoker, I run @scottsdalepork EVERY time! Good marbling, a proper meat-to-bone ratio, and a cut that holds up through hours of smoke instead of drying out on you. That's what you want when you're chasing that bite that pulls clean off the bone but still has a little tug. My approach: Trim with a razor sharp @victorinox_australia 12cm boning knife Season with @middlekingdomrubs 1st Rub: 'All Purpose Warlord' on the base 2nd Rub: 'Pork Priest' on top Smoke at 150°C/300°F) using @heatbeads Hardwood pellets Smoke to colour, wrap till tender coz time and temp....are just a guide! Wrap when you can touch the ribs and the rub doesn't come off on your finger. That rub must bind to the meat otherwise when you wrap them, the rub will wash off the meat. Wrap with unsalted NZ butter, soft brown sugar + agave syrup. Once tender (around the 3hr total cook time mark) - glaze with your favourite sauce. Everything else is just pork, smoke and time. Tag the mate who needs to be cooking these for you 👇
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So, who is Ross Walker? The CV 1) Owner of Melbourne's BEST American BBQ Class Experience @smokeschoolbbq (50+ classes delivered across Melbourne with a full line-up already selling for 2027) 2) Creator of epic BBQ rubs: @middlekingdomrubs Built with premium ingredients and flavour without limits, this range are stocked in 30+ stores Australia-wide 3) Owner of Turnout Customs (merch company!) - this is why Ross has epic merch for his brands! 4) 11 year veteran of the Australian and US competition BBQ scene, el capitano of team Firehouse Barbecue. Ross has led the team to win a garage full of trophies and helped a stack of new teams enter the competition scene over the years. 5) Sponsored by awesome brands inc: @heatbeads @victorinox_australia @greenmountaingrillsau @harkbbq @scottsdalepork @solidteknics @therubsociety @tigerglovesau 6) ********* ****** ** ******** ** **** ****** (can't read that? Oh sorry......stay tuned, it'll become clear soon!) Wana find out more? Head over the www.rosswalkerhq.com.au and get connected with his world!
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We had an absolute crackin' class shortly after father's day. Shoutout to all the kids who bought their dad combo father's day tickets to SMOKE SCHOOL 🔥 During our classes, we cook on a huge range of smokers of all shapes, sizes and prices. Truly something for every budget at @harkbbq These were out pork ribs from @scottsdalepork about to be hit with @middlekingdomrubs AP Warlord + Pork Priest. If you haven't tried that combo....you 100% should and will love it! Wana try them? Order today at www.middlekingdomrubs.com.au These spent a few hours in the GMG using @heatbeads hardwood pellets. Then wrapped with our ultimate wrap trio 🤤 📸 by @deadsetsnaps
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50 Racks of sensational @scottsdalepork Pork Ribs from last week @meatnoosa! • Incredible marbling, classic texas style rubbed with pepper and our seasoned salt, smoked for 5+ hours, glazed in our Rib Glaze 👌 • Wish we did 51 Racks so we could have shared a rack at the end of the day 😅 • • • #porkribs #ribs #pork #bbq #barbecue
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🔥 THAT’S A WRAP ON MEAT NOOSA 2026! 🔥 What a bloody day. To everyone who bought a ticket, grabbed a mate, brought the family, lined up for some seriously good BBQ, had a cold drink, enjoyed the music, watched the competitions, joined a BBQ School, checked out the stalls or simply came along to enjoy the day - THANK YOU. MEAT Noosa exists because you guys show up. Seeing thousands of people walking through the gates and enjoying everything we’ve worked so hard to create makes every early morning, late night and stressful moment worth it. A massive thank you to our incredible BBQ vendors who travel, prep, cook for hours and then feed thousands of people in one day. What you guys do is bloody impressive! To our competition teams and Queensland BBQ Championship crew - thank you for bringing the heat and putting on an incredible show. To our BBQ Schools, demo teams and everyone who shared their knowledge - thank you for helping make MEAT Noosa about more than just eating BBQ. It’s about learning, cooking and taking a little bit of that fire home. To our sponsors, partners and supporters - especially Heads of Noosa, Cotton Tree Meats, BBQ & Fireplace Centre, Scottsdale Pork and everyone who backed us - thank you for believing in what we’re building. To our musicians, entertainers, market stalls, kids activities and everyone who helped make the day what it was - thank you. And to the Noosa Dolphins Rugby Union Club, volunteers, staff, juniors, SES, security, first aid, contractors and everyone working behind the scenes - we genuinely couldn’t do this without you. Finally, to our incredible BBQ community - thank you for supporting us from the beginning, sharing our posts, bringing your mates, supporting local businesses and helping this crazy little festival grow. Three years in, and watching MEAT Noosa become what it is today is pretty bloody special. We hope you had an amazing day, ate way too much, discovered some new BBQ, had a few laughs and left already thinking about next year. From all of us behind MEAT Noosa - THANK YOU. ❤️ See you next year, amazing BBQ community! 🔥
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