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SMOKED

DIMMIES

Intro

These are an absolute crowd‑pleaser — you haven’t truly lived the Aussie dimmie dream until you’ve had one kissed by smoke. They’re dead‑easy to prep, quick by BBQ standards, and outrageously good.   A lovely smokey inside with a crispy outside!


Preparation

  • Heat your smoker to 275F / 135C
  • Grab a pack of Dim Sims from the supermarket (keep them frozen)


SMOKING / COOKING

  • Grab frozen dimmies and place on tray.  Spray both sides of the dimmies with spray oil.
  • Place dimmies individually on the rack in your smoker
  • The dimmies will take around 90 mins to cook.  Vary the time to adjust the crispiness of the outside
  • Internal temp should be at least 165F / 75C
 
 

SMOKED

CREAM CHEESE

Intro

Smoked cream cheese is pure flavour sorcery — a humble block transformed into a velvety, smoky, ridiculously addictive crowd‑pleaser. It takes almost no effort, delivers maximum wow‑factor, and disappears the moment it hits the table. One bite and you’ll understand why it’s become a BBQ cult favourite.


Preparation

  • Heat your smoker to 275F / 135C
  • Grab some 225g/250g blocks of cream cheese from the supermarket.  Name brand works really well.
  • Using your favourite rub cover all sides of the cream cheese with the rub
  • We get great results with our Mabel Miracle Dirt Rub and Boars Night Out Double Garlic Butter White Lightning
  • Place each rubbed cream cheese in its own individual small aluminum tray


Smoking / Cooking

  • Place each tray into the smoker
  • Cooking time should be around 2 hours
  • You’ll know your smoked cream cheese is done when the edges have softened and slumped, the top has formed a golden crust, and the whole block jiggles like warm cheesecake when you nudge it. It should still hold its shape, but spread like butter the moment your knife hits it.


Sweet Alternatives

The above recipe provides a savoury cheese great for eating with corn chips or crackers.


For a sweeter dessert version rub with cinnamon sugar and eat with Biscoff biscuits.

BBQ BATTLE

chimichurri

Intro

This vibrant blended chimichurri has become a signature flavour at the Townsville BBQ Battle — a bright, herb‑driven sauce designed to cut through rich barbecue meats and elevate every plate it touches. Made with fresh parsley, coriander, garlic, oregano, and a punchy mix of apple cider vinegar, Dijon mustard, Worcestershire sauce, and Tabasco, this version delivers a perfectly balanced hit of acidity, savoury depth, and gentle heat.


Unlike rustic, hand‑chopped chimichurri, our emulsified style is blended until smooth and glossy, giving it a striking green colour that photographs beautifully for events, catering, and competition plating. It’s ideal for drizzling over ribeye, porterhouse, brisket burnt ends, grilled chicken, or anything cooked over live fire on Wanda, our purpose‑built parrilla grill.


Whether you’re a backyard cook, a competition pitmaster, or a steak lover chasing bold flavour, this chimichurri is a versatile, crowd‑pleasing staple that brings North Queensland freshness to every barbecue.


CHEF's NOTE

For the brightest colour and smoothest texture, blend the herbs quickly and avoid over‑processing — too much heat from the blades can dull the greens. Let the sauce rest for at least 20 minutes before serving so the flavours settle and the acidity rounds out. If you’re prepping ahead for an event, store it in the fridge and bring it back to room temperature before using; the olive oil will relax and the flavour will open up beautifully.


RECIPE

Blended Chimichurri

  •  Prep time: 10 min
  • Serves:  1 Cup


Ingredients

  • 2 cups fresh parsley, firmly packed
  • 1 cup fresh coriander, stems included
  • 6 cloves garlic
  • 1/2 cup fresh oregano leaves
  • 1/3 cup apple cider vinegar
  • 3/4 cup extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 lemon or lime, juiced
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1–2 dashes Tabasco
  • 1 tsp sugar


Instructions

  • Prep the herbs - Roughly chop the parsley, coriander, oregano, and garlic so they blend evenly.
  • Add to blender - Place all herbs, garlic, vinegar, citrus juice, Worcestershire, Dijon, Tabasco, sugar, salt, and pepper into a blender.
  • Blend to emulsify - With the blender running on medium, slowly drizzle in the olive oil until the sauce becomes smooth, glossy, and bright green.
  • Adjust seasoning- Taste and adjust acidity, salt, or heat to your preference.
  • Rest and serve - Let the chimichurri sit for at least 20 minutes before serving to allow flavours to develop