Butchers Axe BBQ

14/08/2026

I don’t think people realise how easy doing pulled meat is…and the actual effort involved…next to nuddah!

Check it…

fire up smoker, trim off any hard fat, season, put in the smoker, maybe give it a spritz, wrap it & put it back in the smoker, shred it…and you’re done!

If that sounds like too much effort…can skip the spritz and wrap!

And if that still sounds like too much effort … you’re no fun.

My go to trio of seasonings that slap with pork Butchers Axe BBQ Basecamp, Ranger, and Original BBQ Sauce.

12/08/2026

Brisket Sanga! 🐃
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Went for a quick freezer dive and found some old vac sealed, cooked Sher Wagyu brisket. It was gently reheated and honestly came out like it was fresh off the pit. The brisket slices were slapped in a slider brioche roll with some pickles, burger slaw, red pickled onion, burger cheese and some Butchers Axe Original BBQ sauce. This was an absolute flavour bomb!
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11/08/2026

HECTOR’S DELI — FITZROY!

Beef & Pickles — 10/10
This was seriously bloody good.
A great mix of flavours with a perfect balance — beef pastrami, American cheese, hectic sauce, mustard pickle spread, dill pickles and kraut on light rye.

Smokey
Acidic
Salty
Savoury
A hint of heat

Everything worked together without one flavour overpowering the other.

Absolutely smashed this one.

10/08/2026

For anyone in the upper VIC/ lower NSW area, if you’ve been wanting to do one of our classes but we’re just too far away? Well here’s your chance!!! We’re running a class at the gerogery hotel!!!
It’s always a great day full of amazing food and more knowledge on BBQ than even Einstein could retain in one sitting! Come and have a beer and a feed with us!

🔥🔥 BBQ LOVERS — THIS ONE’S FOR YOU!🔥🔥

We’re VERY excited to announce something special coming our way…

🥩🔥 BBQ MASTERCLASS WITH Butchers Axe BBQ! 🔥🥩

Ever wanted to know how the BBQ pros turn big cuts of meat into tender, juicy, smoky perfection?

Now’s your chance to learn from the experts at Butchers Axe BBQ in a hands-on BBQ Masterclass packed with tips, tricks, techniques and plenty of smoky goodness! 🤤

🔥 Learn BBQ techniques from the pros
🥩 Get the lowdown on meat preparation & cooking
💨 Master smoke, temperature & flavour
🔪 Pick up tips you can use at home
🍖 And of course… there’ll be some seriously GOOD BBQ!

Whether you’re a backyard BBQ warrior, a low-and-slow fanatic, or you just love great food, this is one event you won’t want to miss!

⚠️ LIMITED SPOTS AVAILABLE ⚠️
Once they’re gone, they’re gone!

📅 Date: Sunday 11th October 2026
⏰ Time: 9am-4pm
📍 Where: Gerogery Hotel
🎟️ Tickets: ⬇️
https://square.link/u/PZ81nB3i

👇 TAG YOUR BBQ MATE who needs to come along!

Hit SHARE and help us spread the word — things are about to get SMOKIN’! 🔥🔥🔥

07/08/2026

🔥🔥

14/07/2026

Who loves Lamb? 🐑 (we do and so should you!)

We started with a beautiful lamb shoulder from Kellys Meats.

💉 Injected with Butchers Axe Lamb Injection
🧂Seasoned with Butchers Axe combo-

🧄 Woodlands Garlic
💚 Hunter Lamb & Game Seasoning

🔥 Cooked at a steady 300°F (pellets from Charcoal Kings)

Wrapped with butter, fresh rosemary, and another dusting of Hunter to finish it off.

The result? Incredibly juicy, packed with flavour, and pull-apart tender. This one disappeared fast!
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30/06/2026

LEFTOVERS PIES... BUT MAKE THEM INSANE

This one turned out next level.

Leftover beef rib and ribeye steak, folded into a rich mushroom & jalapeño sauce, loaded with cheese, then baked inside a golden flaky pie.

The sauce started with a béchamel-style base, then got taken up a notch with: Mushrooms, Jalapeños
💛 Butchers Axe Bullseye Rub, Worcestershire sauce and a dob of Maggi gravy

The result? Creamy, cheesy, smoky and packed with flavour. Proof that leftovers don't have to be boring.

Would you smash one of these?

26/06/2026

Jazz your rice up like this next Mexican night!

Rice Recipe:

1/2 diced onion
2 gloves garlic - crushed
2 tbsp tomato paste
1 cup rice
2 cups of chicken stock or water (maybe an extra half of cup if your rice isn’t as soft as you like)
Finish with lime juice

14/06/2026

24 hours of patience = Sher Brisket perfection. 👑

​This Sher Wagyu brisket from Kellys Meats was a labor of love. Seasoned with (our) Butchers Axe Bullseye & Basecamp rubs, it pulled an all-nighter at 200°F before getting a tallow wrap, finishing at 225°F, and resting at 150°F until dinner.

​The payoff? Some of the juiciest brisket rolls we’ve ever made. Topped with burger cheese, pickles, white onion, slaw, and our Original BBQ Sauce.

We've gotta give a shout to our mate Booma for the inspo. Thanks to Charcoal Kings for fueling our fires!

​Pure insanity. 🔥

21/05/2026

BEEF RIBS!

Coated in our El Hacha 🧡 and Bullseye 💛 seasonings, wrapped in butcher’s paper with tallow, then turned into tacos 🌮

Smoky, juicy, delicious.

What’s your favourite way to do beef ribs?